Vegetable Lentil Soup
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Lentil Vegetable Soup

Lentil Vegetable Soup with potatoes, carrots and fire roasted tomatoes.
Prep Time20 mins
Cook Time1 hr
Course: Soup
Cuisine: Vegan
Keyword: lentil soups
Servings: 8
Author: Shelly Hughes


  • 4 carrots, diced approx. 2 cups
  • 4 stalks celery, diced approx. 1 1/2 cups
  • 1 onion, diced approx. 1 cup
  • 2 garlic clove , minced
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 2 tbsp tamari
  • 1 28 oz Fire Roasted Diced tomatoes Muir is the brand I used
  • 1 cup green lentils, uncooked
  • 4 red potatoes, peeled and diced
  • 4 cup Vegetable Stock
  • 4 cup water
  • 1/4 tsp pepper
  • 1/4 tsp salt optional
  • 2 dry bay leaves


  • Wash, cut and prepare the vegetable.
  • Heat a large pot on medium heat on the stove. Once the pot is hot. You can add a tablespoon of water to the pan to test if the pot is hot enough. The water should bubble.
    Add in the onions, carrots and celery and stir. You can add in a small amount of water or stock if the vegetables begin to stick. Saute the vegetable for about 5 minutes.
  • Add in the garlic and stir about 1 minute. Add in the basil and oregano and stir.
  • Add in the fire roasted diced tomates, vegatable stock, tamari and water, stir and bring to a simmer.
  • Once the soup is simmering add in bay leaves, potatoes and lentils and bring to a simmer.
  • Add in a salt and pepper to taste and stir.
  • Reduce heat, cover and simmer the soup for about 45 minutes and stirring occasionally. The soup is done when the lentils and the potatoes are tender.