Veggie Lentil Soup (V,GF)

This soup is a great way to get in 4-5 servings of vegetables in one meal! Plus, you can blend the soup in the end, so the picky eaters in your house won’t see all the nutrition they are eating!


  • ½ cup diced onion
  • ¾  cup diced carrot
  • ½ cup diced celery
  • 1 diced potato
  •  2 cloves chopped garlic
  • 1 cup total of diced vegetables of choice (cauliflower, broccoli, celery, zucchini, mushrooms, peas)
  • 4 cups broth (1 box)
  • 1 can/package lentils or 1 cup dried (brown or green)
  • 1 teaspoon thyme
  • salt and pepper to taste


  • Put all ingredients into an Instant Pot and set to 10 minutes or a Crockpot and cook on low for 8 hours.
  • Or on the stovetop, sauté onion and garlic in a splash of broth in a large pot. 
  • After a few minutes add carrots, cauliflower, broccoli and the rest of the broth.
  • If using dried lentils, add them here. Add thyme.
  • Cover and simmer for 20 minutes.
  • If using canned lentils,  then add at the end and cook for 5 more minutes.
  • Salt and pepper to taste.
  • Use immersion blender to combine.

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