Lentil Vegetable Soup – Cooking For A Healthy Life

Lentil Vegetable Soup

By admin

April 10, 2018

  • Yields: 8 Servings


1Heat olive oil in a large pot over medium-high heat. Add carrots and onions and sauté 2 minutes then add garlic and sauté 2 minutes longer.

2Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.

3Add in zucchini and kale and simmer 10 minutes longer.

4Serve warm with parmesan cheese if desired.

As seen in a Cabarrus Health Alliance cooking class


2 Tbsp olive oil

3 carrots, diced

1 medium yellow onions, diced

4 cloves garlic, diced

32 oz. low-sodium vegetable broth

28 ounces no salt added diced tomatoes

1 zucchini, diced

2 cups spinach, chopped

1 1/4 cups dried green lentils

1 1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

Black pepper

Parmesan cheese (optional)