Oh, this weather. It’s been 75 degrees some days and high 20s the others. We haven’t really had a winter, and now our spring is the same. My meal plan is all over the place! One way I’ve been soothing my cold bones on the wet, cold day is this delicious Lentil Vegetable Soup. I make a big batch over the weekend, and then it’s in the fridge all week for an easy lunch.
I feel so healthy when I eat this soup! There’s protein from the lentils and chickpeas. There’s tons of healthy vegetables, and it’s low in calories but still very filling.
It’s easy to make using whatever vegetables you have in the fridge, just add as many of the ones you like or adapt if there are some you don’t like.
This Lentil Vegetable Soup lasts in the refrigerator 3-4 days. I haven’t tried freezing it yet because it hasn’t lasted that long.
I like to sprinkle some shredded Parmesan cheese on top–it adds a little zing!
- 6 cups vegetable broth
- 1 cup diced tomatoes
- 8 oz mushrooms, sliced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup onion, sliced
- 1 cup chickpeas, rinsed and drained
- 1/2 cup lentils
- 3 cups fresh spinach, chopped
- Shredded parmesan cheese, optional
- Add all ingredients to a large pot. Bring to a boil, then simmer on low-medium heat for 1 hour or until vegetables are tender.
- Add spinach before serving. It will wilt in the hot soup. Sprinkle with parmesan cheese, if desired.
I love soup–do you? Give these other easy recipes a try:
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