Simple Lentil Veggie Soup

While grocery shopping awhile ago, one of my boys threw dried lentils into our shopping cart.  I was not aware of this until we got home, but it led me to come up with this Simple Lentil Veggie Soup.  This soup is the perfect fall soup recipe.

*Disclaimer: Please note that this post may contain affiliate links. I only recommend products that I believe in fully. See privacy policy for more information.


Related: One-Pot Stuffed Pepper Soup


Simple Lentil Veggie Soup

Simple Lentil Veggie Soup

When I got home from that store trip and realized I had a bag of dried lentils, I was a little confused, but I knew I could come up with something delicious to make with them.  I had lots of veggies in my refrigerator, which led to my delicious Simple Lentil Veggie Soup.  This is a family favorite now.

This simple lentil soup recipe is perfect for a chilly day, one of my favorite fall soup recipes.  It’s so hearty and warm, but also so good for you.  My recipe is packed full of veggies!  This simple lentil soup recipe is a good way to use up any vegetables you have left in your refrigerator.  I like to use carrots, celery, corn, potatoes and kale.  The good thing is that if you don’t have a certain vegetable, it’s not a big deal, you can substitute something else you do have,  Then I add in bacon bits for that smoking flavor.

Lentils are really good for you.  They are full of protein, fiber, minerals and vitamins.  They are low in calories, have almost no fat and leave you feeling full.  That’s why I love this hearty soup for fall.  It feels like an indulgence, but you are actually doing yourself a favor eating this.


Related: Copycat Zuppa Toscana


How to make this simple lentil veggie soup recipe

My favorite way to make this soup in my dutch oven.  Dutch Ovens hold the heat in well to keep the soup warm and ready for another bowl. 🙂  Here is a great choice for a dutch oven.  If you do not have a dutch oven, you can use a big pot.


-2 Cups Dry Green Lentils
-2 Carrots, peeled and diced
-2 Stalks Celery, diced
-1/2 White Onion, diced
-1 Large Russet Potato, peeled and diced
-6 cups Chicken stock
-1 cup Corn
-2 cups Kale, chopped
-14.5 ounce can Crushed Tomatoes
-1/2 cup bacon bits
-1 T Mrs. Dash Garlic and Herb Seasoning
-1/4 tsp Cayenne Pepper


First, you will cook the lentils in a pot. Bring your lentils to a boil, then cook on medium heat for 20 minutes.

While your lentils are cooking, start your soup in the dutch oven or pot.  Put your chicken stock, carrots, celery, onions, and potatoes into the dutch oven.  Bring to a boil and cook for 10 minutes.

After this your lentils should be done, drain them.

Add lentils, kale, corn, crushed tomatoes, Mrs. Dash Garlic and Herb, Cayenne, and bacon bits.  Let simmer for 15-20 minutes to get all those flavors together.

Salt and pepper to taste.


My tips for the simple lentil soup recipe

-I like to use the Mrs. Dash Garlic and Herb seasoning because it has lots of delicious seasonings in one, without the added salt.  If you do not have this seasoning you can use garlic powder or garlic salt.

-The amount of cayenne added to this does not make the soup spicy, but just gives it a little edge in the background.  You can leave this out if you prefer.

-You can also make this recipe vegetarian by leaving out the bacon bits and using vegetable stock instead of chicken stock.


Hope you enjoy this recipe.  Let me know how you like it in the comments below.


Social Media Images Simple Lentil Veggie Soup








Print Recipe
Simple Lentil Veggie Soup
Healthy, simply, and hearty. Perfect soup to warm you up on a chilly night!
Simple Lentil Veggie Soup
Prep Time 15 minutes
Cook Time 50 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Simple Lentil Veggie Soup
  1. First cook 2 cups of lentils in 8 cups of water, as directed on package.
  2. In a separate pot, while the lentils are cooking, add chicken broth, carrots, celery and onion. Bring to a boil, then cook 10 minutes.
  3. Next add the lentils, corn, kale, tomatoes, bacon bits, Mrs. Dash, cayenne and salt and pepper. Let cook 15 to 20 minutes. Enjoy!
Recipe Notes

NUTRITION INFO: 185 calories, 1 g fat, 39 carbs, 15 g fiber, 8 g sugar, 15 g protein

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: