Chunky Vegetable-Lentil Soup


Keep your resolution to eat well and enjoy hearty winter vegetables in this light and satisfying soup.

Chunky Vegetable-Lentil Soup
Photo: Andy Lyons
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
9 cups


  • 1 tablespoon olive oil

  • 1 medium onion, cut into thin rings

  • 1 clove garlic, minced

  • 1 cup dry green (French) lentils, rinsed and drained

  • 1 pound whole small mushrooms (halve or quarter any larger mushrooms)

  • 4 medium carrots, thinly sliced (2 cups)

  • 2 stalks celery, chopped

  • 4 cup water

  • 1 14 ounce can vegetable broth

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ of a head napa or red cabbage, sliced into strips (2 cups)


  1. In a 4-quart saucepan or Dutch oven heat oil over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook and stir 1 minute.

  2. Add mushrooms, carrots, celery, water, vegetable broth, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.

  3. Divide among soup bowls; top with cabbage. Makes 6 (1-1/2-cup) servings.

Nutrition Facts (per serving)

185 Calories
3g Fat
30g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 185
% Daily Value *
Total Fat 3g 4%
Sodium 408mg 18%
Total Carbohydrate 30g 11%
Total Sugars 6g
Protein 12g
Vitamin C 14.2mg 71%
Calcium 70.7mg 5%
Iron 3.2mg 18%
Potassium 803mg 17%
Folate, total 201.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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