Lentil & Vegetable Soup Recipe

Lentil & Vegetable Soup Recipe

It’s chilly out! Make a warm, hearty soup to keep you warm. Canadian Living has an awesome Lentil & Vegetable Soup recipe that is sure to be a winner in your kitchen!


  • 1 tbsp (15 mL) canola oil
  • 1 onion, chopped
  • 2 minced cloves of garlic
  • 1 celery stalk, sliced
  • 1 potato, peeled & cubed
  • 1 tsp (5 mL) dried Italian herb seasoning
  • 1/4 tsp (1 mL) each of salt and pepper
  • 4 cups (1 L) vegetable stock
  • 1/2 cup (125 mL) green lentils
  • 1 carrot, thinly sliced
  • 1/2 cup (125 mL) frozen peas
  • 1/2 cup (125 mL) frozen corn kernels
  • 2 tbsp (30 mL) tomato paste
  • 1-1/2 tsp (7 mL) lemon juice
  • 1/2 cup (125 mL) shredded Cheddar cheese or Parmesan cheese, grated (cheese is optional)
  • 2 tbsp (30 mL) minced fresh parsley



In large saucepan, heat oil over medium heat; fry onion, garlic, celery, potato, herb seasoning, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add stock and green lentils; bring to boil. Reduce heat, cover and simmer for 20 minutes.

Using potato masher, mash soup until slightly thickened but still chunky. Add carrot, peas, corn and tomato paste; simmer, covered, until carrots are tender, about 10 minutes. Stir in lemon juice. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks. Reheat to serve.)

Ladle into bowls; garnish with Cheddar cheese (if using) and parsley.

Serves 4-6.