Easy vegetarian lentil soup is a healthy plant-based meal with real food ingredients. This simple recipe is full of protein, fiber and so much healthier than any canned soup. It's full of vegetables and perfect for meal prep!
- 1 onion, diced
- 1.5 tbsp olive oil
- 3 stalks celery , cut into pieces
- 3 carrots , cut into pieces
- 1 tbsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 cups vegetable broth (use chicken broth if not vegetarian)
- 1 28 oz can diced tomatoes , not drained
- 1.5 cups green lentils
- 1 cup water
- 1 handful greens
- salt & pepper to taste
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Heat oil in a large pot over medium heat. Add onion and saute for 2-3 minutes. Add carrots and celery, and cook 2 more minutes. Add spices and cook 1 more minute, stirring frequently.
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Add broth, tomatoes, lentils and water and bring to a boil. Once boiling, reduce heat to a medium-low simmer, cover, and cook for 30 minutes stirring occasionally.
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A few minutes before cooking time is up, add greens and they will wilt.
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Let cool before serving.
Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer safe containers for 2 – 3 months.