Lentil & Vegetable Soup

Every once in awhile I remember it’s meatless Monday and make something without meat for the family.  This is generally easier said than done, as they are picky pains in the fanny when it comes to cooked vegetables.  Sometimes I just want to stick a bucket of raw carrots, celery, cauliflower, broccoli, etc in front of them with a tub of ranch and say ‘go for it!’

We ended up with Meatless Wednesday this week, my planning has been all over the place and it was chilly and grey today – so a stew sounded good.  This recipe is originally from the Taste of Home Magazine, but I’ve adapted it quite a little for our tastes.  Enjoy!

Lentil & Vegetable Soup

Author Carrie Hill


  • 5 1/2 Cups Water
  • 4 Carrots Sliced
  • 1 Medium onion Minced Fine (i have to camoflauge this)
  • 2 Ribs Celery Sliced
  • 2 Cloves Garlic Minced Fine
  • 2 Tbsp Olive Oil
  • 2/3 C Dried Green Lentils rinsed
  • 3 Tbsp Tomato Paste I buy this in the tube, its about 3/4 of a can
  • 1 1/2 Tbsp Brown Sugar
  • 1 1/2 Tbsp Red Wine Vinegar
  • 1/2 tsp. Dried Thyme
  • 1/4 tsp. Dill weed
  • 1/2 tsp Pepper
  • 1 tsp. Salt


  1. In a large saucepan or dutch oven, combine the Olive Oil, carrots, onion, Celery, and Garlic and saute until the onions are translucent.
  2. Add the water and lentils and bring to a boil. Reduce heat and cover. Simmer for about 25 to 30 minutes.
  3. Once carrots are nearly all the way soft, add in the tomato paste, brown sugar, vinegar, salt, thyme, dill weed and pepper. Stir and bring back to a boil.
  4. Cover and simmer 10 - 15 minutes until flavors mingle nicely. Test for salt.
  5. Serve with warmed naan bread and/or steamed rice.