Lentil Vegetable Soup – Made In 30 Minutes

_{If you like lentils you will love this warm and comforting lentil soup. It’s full of vegetables and a tasty gluten-free and vegetarian soup that everyone will love. It’s easy and can be made within 30 minutes.}

Lentil Vegetable Soup – Made In 30 Minutes

Prep Time: 15 Minutes Cook Time: 35 Minutes Total Time: 50 Minutes Servings: 4-6 Servings

Our schedule can often feel rushed. This is when I don’t have the time to make a huge, delicious meal. Over the years, I have learned that a healthy meal can be quick and budget-friendly. This Lentil vegetable soup is a meal that can be made within 30 minutes or fewer. And many of the items that can already be found in your pantry.

Quick meals do not need to skimp on healthy ingredients. We are looking for fresh, wholesome foods without the reliance on convenient products. It seems that there is always a challenge in the kitchen when it comes to finding convenient and simple foods to make.

I enjoy cooking with lentils. They make soup making easy—they cook quickly and are incredibly tasty. This soup is the best of both worlds: filling and flavorful, yet light. You can adjust this recipe to make it heartier (see the recipe tips below).

Ingredients Needed

Please note that a full list of ingredients and a printable version of this recipe is available below.

• 2 tbsp vegetable oil
• 1 large Vidalia onion, chopped
• 4 large carrots, shredded
• 3-4 cloves of garlic, minced or pressed
• 1/2 tsp chili powder
• 5 cups beef broth
• 1 cup of lentils
• 1 can (14 oz) stewed tomatoes
• celery stalk – 1 large, chopped
• 1/4 cup, plus extra for garnish parmesan cheese
• salt and black pepper to taste – optional

How to Make Lentil Soup

STEP ONE: Heat oil in a 4-quart pan over medium heat. Add onion, carrots, celery and garlic and cook, stirring occasionally, until soft (about 5 minutes).

STEP TWO: Add in Chili powder, broth, and lentils, bring to a boil; cover, reduce heat and simmer until lentils are tender. Roughly 35 minutes. Make sure to stir occasionally.

STEP THREE: Just before serving, stir in tomatoes and parmesan cheese into the soup. Cook until well combined and heated.

STEP FOUR: Season with salt and pepper to taste. Place in bowls and garnish with more parmesan cheese.

Smart Cooking Tips

Try to use brown or green lentils or adjust the cooking time. Just to point out, red lentils do cook in under half the cooking time of brown and green.

If you are out of beef broth, chicken or vegetable broth will work too.

Don’t skip the parmesan cheese. It does give a nice flavor to the meal. You can think about trying different cheeses.

For a heartier soup slice, 2 – 4 cooked sausage links into the broth just before you add in the tomatoes. Cook the soup a little longer to allow the meat to heat through.

A quick squeeze of lemon juice at the end of cooking added in a fresh flavor. This is optional.

Storing Your Soup

To store your homemade soup: Let hot soup cook, uncovered in the refrigerator; then cover and keep in the refrigerator for up to 3 days. For longer storage, you can preserve it by freezing or canning. You can freeze it for up to 3 months. Remember to please follow your canning or preserving directions as stated on your pressure cooker.

I like to freeze them in individual servings and let them thaw overnight in the refrigerator, then reheat them for lunch or dinner the next day.

Other Delicious Soup Recipes

Quick Creamy Chicken & Wild Rice Soup Recipe

Cheesy Vegetable Chowder – Easy 30 Minute Meal

Roasted Butternut Squash Soup With Oat Milk Recipe

This post may contain affiliate links or sponsored content. Disclosure Policy