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–+ servings
Green lentil soup made with veggies in a white bowl with a spoon.
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4.64 from 46 votes

Nourishing Green Lentil & Vegetable Soup

This Nourishing Green Lentil and Vegetable soup is an easy, healthy, affordable, one-pot meal. Layered with protein and fiber-rich lentils, carrots, onions, kale and more. This veggie-packed soup is an Italian-style recipe that is made right on the stovetop and is perfect for meal prep (or Sunday dinner!).
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: DINNER, LUNCH, soup + stew + chili
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 16 servings
Calories: 166kcal
Author: Dani Spies

Ingredients

  • 1 pound green lentils
  • 2 onions chopped (about 3 cups)
  • 2 leeks chopped (about 2 cups)
  • 6 cloves of chopped garlic
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 8 stalks of chopped celery about 3 cups
  • 6 carrots chopped (about 3 cups)
  • 1 bunch of collard greens stemmed and cut into ribbons
  • 4 cups veggie broth
  • 8 cups water
  • 1/4 cup tomato paste
  • 2 tablespoons sherry vinegar
  • salt and pepper to taste

Instructions

  • In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for about 10 minutes or until the vegetables are translucent and very tender.
    Stirring onions and leeks sautéing in a large pot.
  • Add the celery, carrots and collards and sauté for 10 more minutes.
    Carrots sautéing with onions and leeks in a large pot.
  • Add the veggie broth, water, tomato paste, and lentils. Cover and bring to a boil.
    Red colored soup cooking in a large pot.
  • Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Adjust the seasonings and finish with the sherry vinegar. Enjoy!
    Using a wooden spoon to stir a thick lentil soup in a pot.

Notes

This soup makes a large amount. Feel free to cut the recipe in half, if you aren't wanting so much.
Storing leftovers
  • In the refrigerator: Once the soup has cooled, transfer it to an airtight container and place in the fridge for up to 5 days.
  • To freeze: Transfer cooled soup to a resealable freezer bag or airtight container, and freeze for up to 3 months. Be sure to leave some space at the top to account for expansion as the soup freezes. Then, label it with the date.
  • To reheat: When you’re ready to enjoy the frozen soup, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s heated throughout.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 26g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 161mg | Potassium: 545mg | Fiber: 10g | Sugar: 4g | Vitamin A: 4208IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 3mg