Lentil Vegetable Soup Recipe – Made In Just 30 Minutes

If you like lentils you will love this warm and comforting lentil soup. It’s full of vegetables and a tasty gluten-free and vegetarian soup that everyone will love. It’s easy and can be made within 30 minutes.

Lentil Vegetable Soup Recipe – Made In Just 30 Minutes

Prep Time: 15 Minutes Cook Time: 35 Minutes Total Time: 50 Minutes Servings: 4-6 Servings

Our schedule can often feel rushed. This is when I don’t have the time to make a huge, delicious meal. Over the years, I have learned that a healthy meal can be quick and budget-friendly. This Lentil vegetable soup is a meal that can be made within 30 minutes or less. And with many of the items that can already be found in your pantry.

Quick meals do not need to skimp on healthy ingredients. We are looking for fresh, wholesome foods without the reliance on convenient products. It seems that there is always a challenge in the kitchen when it comes to finding convenient and simple foods to make.

Meal prep doesn’t need to be a burden, and dinner doesn’t have to take all day to cook. This soup packs a huge protein punch and gives us the immediate satisfaction of an all-day prepped meal. Not to mention, it fills up a starving teenage boy.

Lentil soup is a favorite in our family’s home. I enjoy cooking with lentils. They make soup making easy—they cook quickly and are incredibly tasty.  This soup is the best of both worlds: filling and flavorful, yet light. You can adjust this recipe to make it heartier (see the recipe tips below).

The vegetable options are endless

The other great thing about this vegetarian soup recipe is that you can add in other veggies you may have on hand. We have tried kale, spinach, green beans, cabbage, broccoli, and squash.

So you see, the options are endless. Just search out the fridge and see what extra flavors can be added in. It is a great way to get rid of some leftovers.

Canning Lentil Soup

Lentil soup must be pressure-canned because it is low in acid. If you are making this recipe below. Instead of stovetop cooking for 35 minutes, you will reduce your time to 15 minutes just enough time to warm through the vegetables. With canning, lentils can easily turn into mush.

By reducing the time, your lentil will continue to absorb moisture while sitting on your shelf after canning.

After, your ingredients have been warmed through add them to your sterilized jars. Fill about 3/4 full. I would suggest using a slotted spoon and filling the jar with your solid ingredients first then topping off with broth.

Next, after filling, wipe off the top of jars, making sure you can create a solid seal. Add your two piece caps. Process your pint jars for 55 minutes and quart jars for 1 hour and 25 minutes at 10 pounds pressure in a steam pressure canner.

Please consult your local Center for Home Preservation for additional information and available classes.   

Lentil Soup Ingredients

• 2 tbsp vegetable oil
• 1 large Vidalia onion, chopped
• 4 large carrots, shredded
• 3-4 cloves, of garlic, minced or pressed
• 1/2 tsp chili powder
• 5 cups beef broth
• 1 cup lentils
• 1 can (14 oz) stewed tomatoes
• celery stalk – 1 large, chopped
• 1/4 cup, plus extra for garnish parmesan cheese
• salt and black pepper to taste – optional

How to Make Lentil Soup

STEP ONE: Heat oil in a 4-quart pan over medium heat. Add onion, carrots, celery and garlic and cook, stirring occasionally, until soft (about 5 minutes).

STEP TWO: Add in Chili powder, broth, and lentils, bring to a boil; cover, reduce heat and simmer until lentils are tender. Roughly 35 minutes. Make sure to stir occasionally.

STEP THREE: Just before serving, stir in tomatoes and parmesan cheese into the soup. Cook until well combined and heated.

STEP FOUR: Season with salt and pepper to taste. Place in bowls and garnish with more parmesan cheese.

Cooking Tips for the Best Lentil Soup

• Try to use brown or green lentils or adjust the cooking time. Just to point out, red lentils do cook in under half the cooking time of brown and green.
• If you are out of vegetable broth, chicken or beef broth will work too.
• Don’t skip the parmesan cheese. It does give a nice flavor to the meal. You can think about trying different cheeses.
• For a heartier soup slice, 2 – 4 cooked sausage links into the broth just before you add in the tomatoes. Cook the soup a little longer to allow the meat to heat through.
• A quick squeeze of lemon juice at the end of cooking added in a fresh flavor. This is optional.

Storing Your Soup

To store your homemade soup: Let hot soup cook, uncovered in the refrigerator; then cover and keep in the refrigerator for up to 3 days. For longer storage, you can preserve it by freezing or can. You can freeze for up to 3 months.  Remember to please follow your canning or preserving directions as stated on your pressure cooker.

I like to freeze them in individual servings and let them thaw overnight in the refrigerator, then reheat them for lunch or dinner the next day. This works great with teenagers who are always looking for food to eat.

Homemade Lentil Vegetable Soup Recipe

This healthy lentil soup is hands-down the best lentil soup that I’ve ever had. Made in 1 pot with budget-friendly ingredients. Naturally thick, satisfying, and filling! Perfect with some fresh crusty bread for dipping.

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Other Delicious Soup Recipes on Inspiring Savings

Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.