Simple Veggie Lentil Soup

Simple Veggie Lentil Soup

Snow has been falling here all day. I’ve been looking at it out my window, admiring the slow, steady flakes as they blanket the ground.

Sometimes, I enjoy a day shut inside, cozying up behind my camera and simply letting the cool world around me do its thing from outside the glass. Just sometimes.

Most times, I’m dreaming of sun and palm trees and lakeside dives. But there is that seldom day, where the morning starts with a cup of hot coffee and a bright sky of snow reflecting back at me. The day where a mid-afternoon walk is followed by a lunchtime table of warm soup and bread that’s been toasted till butter can easily melt into all of its nooks. Sometimes snow can feel magical. Just sometimes.

Simple Veggie Lentil Soup

So here we go, yet another soup recipe to hit the blog. If you haven’t guessed by now, that is how me and my kitchen cope with winter. With a hot bowl of soup in our hands. And with the soft winter light casting down onto the finished product, staring back at us through a camera lens. It’s the little things that keep me excited, and that’s why I have yet to jump ship from the East Coast.

Simple Veggie Lentil Soup

There have been lots of little triumphs lately, here in cold Philadelphia. And I’m putting this beautiful soup onto the list. My new friend Jared helped me make it. It was his first attempt at soup-making. Simple and quick, it was a good recipe with which to begin.

Here, the veggies really take the spotlight, surpassing that of even the lentils. This is a lentil soup heavy on the mise en place. (I.e., the carrots, celery and onions. Tomatoes, too). Their flavors meld together with a boost of some dried herbs for light yet warming winter meal. Add some fresh scallions on top, and it almost feels like summer again. Just almost.

Simple Veggie Lentil Soup

Serving Size: Serves 4-6


  • -2 Tbsp. extra virgin olive oil
  • -1 onion, diced
  • -4 lg. stalks of celery, sliced
  • -4 cloves garlic, minced
  • -2 carrots, sliced into semi-circles
  • -1 1/2 cup brown lentils
  • -1 (14.5 oz) can diced tomatoes with jalapeños
  • -1 1/4 tsp. dried oregano
  • -1 tsp. dried basil
  • -7 cups of veggie broth
  • -Salt, to taste
  • -4 scallions, diced


  1. In a large pot, heat olive oil over medium-high. Add onion and celery and saute for 5 minutes. Stir in carrots and garlic, and season with salt. Saute another 3-5 minutes. Add lentils, tomatoes, oregano and basil.
  2. Stir in veggie broth and bring to a simmer. Let cook for 30 minutes, or until lentils are tender and soup reaches desired brothiness/thickness. Remove from heat. Let sit for at least 10 minutes (flavors will meld, and soup will continue to build tastiness).
  3. Serve, topping each bowl with diced scallions.

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  • Reply
    January 27, 2015 at 6:04 pm

    Absolutely beautiful, the images are so crisp and clean. Just up my street this is.

    • Reply
      Grace @FoodFitnessFreshAir
      February 5, 2015 at 8:40 am

      Thanks FrugalFeeding! Love simplicity when quality ingredients are available.

  • Reply
    Thalia @ butter and brioche
    January 31, 2015 at 3:08 am

    This veggie lentil soup may be simple but it sure does look incredibly hearty, flavoursome and delicious. I wish I had a bowl now!

    • Reply
      Grace @FoodFitnessFreshAir
      February 5, 2015 at 8:39 am

      Thanks Thalia!

  • Reply
    Slow Cooker Vegetable Broth Recipe | Kingfield Kitchen
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    […] recipes around the web: Simple Veggie Lentil Soup from Food Fitness Fresh Air Moroccan Spiced Carrot Soup from Reclaiming Yesterday Hearty Fresh […]

  • Leave a Reply to Grace @FoodFitnessFreshAir Cancel Reply