Lentil, Potato and Veggie Soup

Votes: 1
Rating: 4
Rate this recipe!
Prep Time15minutes
Cook Time36minutes
Passive Time
Nutrition Facts
Lentil, Potato and Veggie Soup
Amount Per Serving
Calories 450
% Daily Value*
Total Fat 0.02g 0%
Saturated Fat 0.004g 0%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.002g
Sodium 511mg 21%
Potassium 28mg 1%
Total Carbohydrates 56g 19%
Dietary Fiber 6g 24%
Sugars 2g
Protein 41g 82%
Vitamin A 4%
Vitamin C 28%
Calcium 3%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

I love soup! Lentil Soup always left me a bit underwhelmed. Therefore I decided to create a new version by adding some more veggies. Next time I make it I will also add some chopped kale or spinach.



  • 2 Tbl. olive oil
  • 1/3 cup shallots Finely Chopped
  • 3/4 cup bell pepper diced
  • 1 large carrot Chopped
  • 1 Tbl. garlic Crushed
  • 2 medium potatoes Diced
  • 1/8 cup Parsley, Fresh, Diced
  • 2 cups Red Lentils, Uncooked
  • 8 cups vegetable broth
  • 2 large tomatoes Chopped
  • 1 tsp. salt
  • 1/2 tsp. marjoram
  • 1/4 tsp. ginger


  1. Heat Olive Oil in medium saucepan. Add Shallots, bell pepper and carrot and saute for 3 minutes.
  2. Stir in Parsley, Red Lentils, Vegetable Broth, Tomatoes, and seasonings. Simmer over medium heat for 30 minutes or until lentils are soft.
  3. Top with Vegan Parmesan and Croutons.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


Latest Posts

Did You Know?

Social Links