Fresh garden vegetables meet lentils for a hearty and delicious vegetarian soup. This easy, healthy and delicious soup makes for a perfect lunch or dinner year round!
Garden fresh vegetables pair with lentils for a hearty soup that satisfies you. The combination is full of nutrients and has a meaty feel despite being vegetarian. It is a great way to fill up healthily!
I have been making it a personal challenge to use up every last bit of produce I can get my hands on this summer without getting in a rut. Between our own garden, produce gifts from family and our CSA share that has been quite the project!
It has been fun though. Side dishes are usually my least creative part of the meal and this has definitely breathed new life into them.
I admit, I am usually a fall and winter soup person. I don’t think of them often during the summer.
We were having a little last night in town dinner for my sister and I wanted to have something healthy on the menu. It seemed a soup would be a great way to showcase a lot of great produce that I had.
Not to mention the bag of lentils I had in the pantry. I love how quickly lentils cook and they are a perfect way to add bulk to soup. So a lentil and vegetable soup was born.
I was sure my brothers wouldn’t be enthused, but my mom would be and I was happy to have the leftovers for lunch the next few days.
I knew the lentils would help to thicken the soup and give it some body. Even I was surprised how meaty the whole thing turned out though, despite being vegetarian.
I was sad to see the last bowl go. So next time you are looking for a way to switch up your vegetable routine, I highly recommend this soup!
More tasty soup recipes:
Savory pumpkin soup is perfect for fall! It is creamy, kissed with yogurt and accented with fun spices. It will warm you from the inside out!
Flavorful chicken and vegetable soup is easy, delicious and healthy. Plus it’s all made in a slow cooker while you do something else. Top with cheese for a perfect dinner on a cold night.
Turn a ham bone and bag of dry split peas into a hearty split pea soup in a fraction of the time with the help of a instant pot. This recipe will have you sitting down to a bowl of warm comforting goodness before you know it.
Greek style chicken soup loaded with rice and lemon is a perfect way to warm up or feel better. I have included instructions for making it in an instant pot or slow cooker so that it’s easy and accessible for everyone!
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 2 medium kohlrabi
- 2 cloves garlic
- 1 bulb fennel
- 6 1/2 cups water or stock
- 1 1/4 cup lentils, rinsed and drained
- 1 teaspoon salt
- 1 bunch chard
- 1/4 cup lemon juice
- salt and pepper
- Peel the kohlrabi and cut into small cubes, 1/4-1/2-inch.
- In a large soup pot, heat the olive oil over medium heat. Ad the diced onion, kohlrabi, and garlic. Cook, stirring occasionally until the onion is translucent.
- Meanwhile, dice the bulb of fennel. Add to the pot and cook for a minute or two.
- Pour in the water or stock and add a teaspoon of salt and the cleaned lentils. Bring to a boil and then reduce to a simmer for 20 minutes.
- Chop the chard and add to the pot. Cover and cook for 20 more minutes.
- Adjust the salt and pepper to your liking and remove from the heat. Stir in the lemon juice and serve garnished with fennel fronds if desired.
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Amount Per Serving: Calories: 67Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 271mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.