Lentil Minestrone
This easy (vegan!!!) one-pot lentil minestrone soup is crazy flavorful and loaded with healthy veggies. Plan on leftovers if you can because it is totally amazing the next day! Recipe yields 12 cups or 6 bowls of soup.
Nutrition Facts
Ingredients
Instructions
Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince.
Heat a large dutch oven (or heavy duty pot) to medium-high heat with 2 TBSP oil. Once oil is hot, add onion, carrot, and celery and saute until vegetables are tender, approx. 7 minutes.
Next add minced garlic, Italian seasoning, salt, and pepper and cook an addiitonal minute, stirring constantly.
Add broth, water, and crushed tomatoes (juices and all) then stir in dried green or brown lentils and bay leaves and bring pot to a boil.
Once soup is vigorously bubbling, reduce heat to a low simmer and cover. Set a timer and cook for 25 minutes.
Remove lid and increase heat to medium. Add pasta and beans and cook unti beans are heated through and pasta is tender, approx. 10 minutes (or longer depending on pasta shape/size used). Remove bay leaves when you come across them stirring the soup.
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Continue Reading at Peasandcrayons →Chef's Notes
NotesSodium content will vary based on vegetable broth used as well as salt added. I typically grab low-sodium veggie broth when it’s on sale and also use salt-free Mrs. Dash Italian seasoning blend (omg so so good) for my soups. Adjust salt + pepper to taste and enjoy!
Nutrition Facts below are estimated per cup of soup using an online recipe nutrition calculator. Adjust as needed based on added toppings/swaps and enjoy!
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Reviews from the Original Source
Delicious and completely satisfying 😋
Glad I printed a paper copy of this, it’s a keeper! The texture was rich and hearty and all the flavours blended together very well. I went crazy on the seasoning (two teaspoons each of the main Italian seasoning components) and it still came out great
I just finished making this soup! Yup! A 5 star! Thank you for sharing this recipe, it's delicious! 😋
The Lentil Minestrone soup was fabulous. Even in 90 degree weather, it’s delicious!
I love this soup. Very delicious 😋
Thank you for sharing this recipe. My family and neighbors love it. It has great flavor and texture, and is filling - just right for a cold, winter day.
Fantastic recipe! Very hearty, flavorful, and oh so good for you! A Winner 🥇 (I threw in chickpea pasta)
This soup is excellent, I used red lentils which pretty much dissolved but gave a lot of body to the soup. Even people who don’t like lentils would never suspect.
Thank you for the recipe. I added a few extra veggies and used tomato paste instead of crushed tomatoes. The flavors were intense and just yummy! Perfect for this season! Finally, a lentil recipe worth printing and eating! Happy New Year!
Delicious, even my lentil skeptical teen was a fan!
I just finished making this superb recipe. I have it in a Slow Cooker. I followed much of what the Recipe recommended. My tweaks were from veggies surviving Hurricane Milton! With three days of Power Loss, some Veggies wilted. Time for a quick save. I found your recipe and it fit. I used all the veggies in the recipe. Plus added: Three Carrots, 3 stalks of celery, Yellow Summer Squash, Baby Bok Choy, Orange Bell Pepper, and Red Lentil Pasta for the Pasta. I used homemade chicken stock - fresh. Small cherry tomatoes - fresh, fresh squeezed Lime juice, Sriracha Sauce, 1 can of fire smoked tomatoes, Thyme, etc. I may add some cumin, and more garlic. The Colors are Amazing, in a Burgundy Slow Cooker. It really pops, the Bok Choy has such a Velvet Green. I believe I will be very tasty with the combinations of eye appeal, flavors, and smells!
Made this in the crockpot today. It is so delicious and was so easy to put together. I opted to saute the veggies first, I just think it adds an extra dimension of flavor, and I left out the pasta cause were trying to stay away from those carbs. I will be making this often.
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