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One-Pot Vegetable Lentil Soup

This soup is super comforting and perfectly spiced. Packed with lots of nourishing ingredients like lentils, carrots, tomatoes, celery, and tomatoes.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course


  • 1 Tbsp olive oil
  • 1 medium white or yellow onion
  • 2 stalks celery, chopped
  • 2 medium carrots, peeled and chopped
  • 1 medium zucchini, chopped
  • 1 can (14.5 ounces) Italian Style diced tomatoes plus the juices
  • 3/4 cup green lentils
  • 6 cups (48 ounces) vegetable broth or stock, add more for a thinner soup
  • 1/2 small lemon, seeded and juiced
  • 1 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili powder


  • Heat a large pot on medium heat. Once hot, add the oil, chopped onions, carrots, celery, salt, and cook for 3 minutes.
  • Add the roasted tomatoes, lentils, garlic powder, basil, thyme, pepper, paprika, and chili powder to the pot. Stir until well combined. Pour the vegetable broth in the pot and bring soup to a boil.
  • Once the soup starts to boil immediately turn the heat down to medium heat and simmer for 15 minutes. Add the zucchini, lemon, and simmer for an additional 15 minutes.
  • Taste soup and add additional seasoning (salt, pepper, dried herbs) if needed.
  • ┬áDivide into soup bowls, eat, and enjoy!
  • Leftovers can be kept in the refrigerator in an airtight conatiner for 3-4 days.


Don't have green lentils? Substitute the green lentils with brown lentils. The brown lentils don't take as long to cook so you will need to adjust the cooking time.
To thin you soup add additional vegetable broth to the soup.
Garnishes that I recommend for this soup include, mozzarella cheese, fresh basil, dried herbs, or crushed red pepper flakes.
Keyword dinner recipes, soups, vegan recipes