Vegetable-Lentil Soup

Vegetable-Lentil Soup Recipe

Photo: Kate Sears; Styling: Elizabeth Blake

After a hectic day at work, hearty bowlfuls of Vegetable-Lentil Soup await you in the slow cooker.


Serves: 6

Cost per Serving:


Recipe from


Recipe Time

Prep: 15 Minutes
Cook: 6 Hours

Nutritional Information

Calories 246
Fat 2 g
Satfat 0.0 g
Protein 15 g
Carbohydrate 47 g
Fiber 11 g
Cholesterol 0.0 mg
Sodium 691 mg


2 cups dried lentils, rinsed and picked over
1 14-oz. can diced tomatoes
3 carrots, cut into 1/4-inch rounds
3 ribs celery, cut into 1/4-inch pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon dried oregano
5 cups low-sodium vegetable broth
Salt and pepper
1 tablespoon red wine vinegar
1/4 cup chopped fresh parsley
Grated Parmesan, optional


1. Stir together lentils, tomatoes, carrots, celery, onion, garlic, oregano, broth and 2 cups water in a slow cooker. Cover and cook on low until lentils and vegetables are tender, about 6 hours. Remove 2 cups; place in a blender. Let cool for about 5 minutes. Puree mixture; return to slow cooker.

2. Season soup with salt and pepper. Stir in red wine vinegar and serve, sprinkling each bowl with parsley and passing grated Parmesan at the table, if desired.

Also featured in: All You, April 2013;