Lentil and Vegetable Soup: A Warm, Filling, and Nutritious Soup That’s Low in Calories and High in Protein

If you’re looking for a healthy and delicious soup that’s both filling and low in calories, then look no further than this lentil and vegetable soup recipe. Not only is this soup high in protein, fiber, and vitamins, but it’s also incredibly easy to make. In this post, we’ll show you step-by-step how to prepare this delicious and nutritious soup in no time.


  • 1 cup green lentils
  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 2 large onions, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 2 cups water
  • 1 large can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • Salt and pepper, to taste


  1. Rinse the lentils and set aside.
  2. In a large soup pot, heat the olive oil over medium heat.
  3. Add the chopped onions, celery, and carrots to the pot and cook until the onions are translucent, about 5 minutes.
  4. Add the minced garlic to the pot and cook for an additional minute.
  5. Add the lentils, vegetable broth, water, diced tomatoes, thyme, rosemary, basil, salt, and pepper to the pot. Stir well to combine.
  6. Bring the soup to a boil, then reduce heat to low and let it simmer for 30-40 minutes or until the lentils are tender.
  7. Using an immersion blender, puree the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can transfer the soup to a blender and puree in batches.
  8. Serve the soup hot and enjoy!

This lentil and vegetable soup is a perfect meal for lunch or dinner. It’s filling, nutritious, and low in calories, making it an ideal meal for anyone trying to maintain a healthy weight. You can serve it with a side salad or a slice of whole grain bread for a complete and balanced meal. This soup also makes great leftovers and can be stored in the refrigerator for up to 5 days.