Baby, it’s cold outside! Warm up with this tasty Winter Lentil Vegetable Soup Recipe that’s packed with fiber to help you feel full, and Vitamin C to help ward off those seasonal viruses.
The flavors of this vegan soup recipe are bright and fresh and are the perfect anecdote to the winter blues. And with all that damage you’ll end up doing with holiday goodies, this is a dish you can really feel good about, as each hearty serving.
Freeze leftovers in pre-portioned containers for a quick lunch or snack to have on hand when you are feeling hangry! :) Enjoy.
Winter Lentil Vegetable Soup Recipe
Satisfy your cold winter appetite with this hearty and filling soup. Packed with fiber and vitamins, its as good for you as it is delicious.
Ingredients
- ½ cup lentils - red or green
- 1 28oz can diced tomatoes
- 1 large yellow onion - finely chopped
- 1 tbsp olive oil
- 1 small butternut squash - peeled, seeded, and diced
- 3 cups fat free vegetable broth
- 2 stalks celery - diced
- 3 carrots - diced
- 2 cloves of garlic - minced
- 1 tsp dried basil
- 1 tsp dried thyme
- Juice from 1/2 a lemon
- Salt and pepper to taste
Instructions
- Heat oil in a large pot or Dutch oven over medium high heat. Add in garlic, onions, carrots and squash, and sauce until veggies begin to soften, about 2-3 minutes.
- Add in remaining ingredients (except the lemon juice), and bring to a simmer. Adjust seasonings to taste.
- Turn heat to low, cover and let cook about 1-2 hours or until lentils are tender.
- Squeeze in lemon juice just before serving.
Notes
The entire recipe makes 6 servings
The serving size is about 1 1/2 cups
The serving size is about 1 1/2 cups
Nutrition
Nutrition Facts
Winter Lentil Vegetable Soup Recipe
Amount per Serving
Calories
100
% Daily Value*
Fat
2.5
g
4
%
Saturated Fat
0
g
0
%
Carbohydrates
14
g
5
%
Fiber
6.5
g
27
%
Sugar
3.5
g
4
%
Protein
5.5
g
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
6 Comments
Hi there. The servings are different. The initial serving size is 4. However, on the bottom of the page , you state it’s for 6 servings. How many servings in this recipe?
Thanks for catching that! The soup makes 6 servings. I corrected the recipe post. :)
‘Printer friendly’ is still not accessing the ingredients, only photo.
Thank you in advance for the correction.
Printer friendly is still not accessing the ingredients, only photo.
Thank you in advance for the correction
“Print friendly” is printing only the color picture– not the recipe. :-(
This recipe sounds so good, but because I count ALL my carbs, the small butternut squash is too vague. Could you please give me a better amount…say in grams?
Thank you.