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  1. Lentil-Vegetable Soup

Lentil-Vegetable Soup

00:50:00 8 cups, 1 cup (250 mL) each
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8 cups, 1 cup (250 mL) each

Looking for a lentil soup that's brimming with fresh veggies? Try our Lentil-Vegetable Soup that's made with green lentils, leeks, garlic, carrots, baby spinach and tomatoes. It's the perfect soup to serve on a crisp fall evening.

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Make It

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  • Heat oil in large saucepan on medium heat. Add leeks; cook and stir 5 min. or until softened, adding garlic for the last minute.
  • Add carrots, lentils, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 25 min. or until carrots are tender, stirring occasionally.
  • Stir in spinach and tomatoes; cook 1 min. or just until spinach is wilted. Remove from heat. Stir in dressing and cheese.

Serving Suggestion

Serve with a crusty whole grain baguette.

Special Extra

Stir 1 cup chopped cooked ham into cooked leeks and garlic along with the carrots, lentils, broth and water.


  • 8 cups, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 cups, 1 cup (250 mL) each
Calories 150
% Daily Value
Total fat 4g
Saturated fat 1g
Cholesterol 0mg
Sodium 380mg
Carbohydrate 21g
Dietary fibre 5g
Sugars 4g
Protein 9g
Vitamin A 50 %DV
Vitamin C 20 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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