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Lentil Soup with Vegetables

This delicious lentil soup with vegetables is perfect for #meatlessmonday. It is packed with plant protein, is vegan, gluten free and most importantly really tasty. If you are trying to replace some of the weekly meals with meatless options, this is a perfect recipe for it. It is really easy to make - 5 minutes of chopping all the vegetables, and about 30 minutes of stove top cooking. Holds well in the fridge, and tastes even better the next day.

Delicious vegan and gluten free lentil soup with vegetables by Ketis Kitchen
Lentil Soup with Vegetables


  • 2 carrots, chopped

  • 2 celery sticks, chopped

  • 1/2 onion, chopped

  • 3 garlic cloves, chopped

  • 3 tbsp tomato paste

  • 1/2 lb green lentils

  • 1/2 lb yellow lentils

  • Spices and herbs: 1 tsp smoked paprika, 1 tsp coriander, 1tbsp summer savory (skip this if you don’t have it and double on coriander and paprika), 3 tsp salt, few strings of thyme.

  • 1/4 lemon juice

Note: I prefer half and half green and yellow lentils, but it’s ok to use all green or all yellow.

Lentil soup recipe and ingredients

Step 1: Simmer onions, carrots, celery and garlic on medium heat in oil for 5-7 minutes.  Add tomato paste, spices and herbs, mix well and then and lentils. Simmer another few minutes.

Step 2: Add water, triple the amount of the pot content and bring to boil. Reduce heat to simmer, cover with lid and cook for 30-35 minutes until lentils are well cooked and the soup thickens a bit.

Step 3: Squeeze the lemon juice at the end and let stand to absorb flavors for 15-20 minutes. The Soup tastes even better the next day.

Great with Farinata - garbanzo bean flatbread which is also super easy to make and is very filling and delicious.

Happy cooking and eat something you love today 💚

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