Vegetable Lentil Soup


  • 1 TB olive oil
  • ½ cup chopped red onion
  • 2 garlic cloves, minced
  • ½ small yellow bell pepper, chopped
  • 2 medium tomatoes, cored and chopped (about 2 cups)
  • 1 (4 oz.) eggplant, chopped (about 1 cup)
  • 2 T unsalted tomato paste
  • 2 ¾ cups water
  • ½ cup uncooked dried brown lentils
  • 2 bay leaves
  • 1 small zucchini, chopped
  • ½ tsp. kosher salt
  • ½ tsp. black pepper

Optional: Garnish with chopped parsley, sliced scallion greens or a hint of crushed red pepper.


  1. Add oil to a large saucepan over medium heat and swirl to coat the bottom of the pan. 
  2. Place onion, garlic and bell pepper in the pan and cook 3 minutes. 
  3. Add tomatoes and eggplant and cook 5 minutes, stirring often. 
  4. Add tomato paste and stir constantly for 1 minute. 
  5. Add 2 ¾ cups water, lentils and bay leaves.
  6. Bring mixture to a boil. Cover and reduce heat to medium-low. Simmer about 20 minutes until lentils are almost tender. 
  7. Stir in zucchini, salt and pepper and cook about 6 minutes until lentils are tender and zucchini is crisp-tender. Discard bay leaves and serve. 

Optional: garnish with chopped parsley, sliced green scallions or a hint of crushed red pepper.

Nutrition Information
5-6 cups 3-Cup Serving: 392 calories; protein 19g; carbohydrates 61g; dietary fiber 13g; sugars 14g; fat 10g; saturated fat 1g; sodium 783mg; calcium 9% DV; potassium 41% DV

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