I’ve been saving this lentil vegetable soup recipe until it was the appropriate time to post it. And since I came down with a cold this week and have been eating it for the past 2 days, I think now is the time!

I love homemade soup because store-bought soup tends to contain a very high amount of sodium, so I like to buy low-sodium broth and season it with my own spices so it isn’t too salty.

I also add curry powder and a tiny dash of cayenne pepper for a spicy kick, but feel free free to omit it if you don’t have a knack for spice.

Trader Joe’s sells a box of lentils that are already steamed, so I’d recommend using those if you have a store nearby to save time.

Lentil Soup
Recipe type: Soup
Cuisine: Vegan, Gluten-Free
  • 2 cups low sodium vegetable broth
  • 1 cup cooked brown lentils
  • ½ cup tomato, diced
  • ½ cup spinach leaves, chopped
  • ¼ cup white onion, diced
  • ¼ cup carrot, sliced
  • ¼ cup celery, sliced
  • 1 tsp olive oil, for grilling
  • Sea salt, pepper, cayenne pepper, garlic powder, and curry powder, to taste
  1. Warm olive oil in a pot over medium heat.
  2. Add onion and carrots to pot and stir for about 5 minutes until onions begin to soften.
  3. Add tomatoes, celery and spinach and continue to stir for an additional 2-3 minutes.
  4. Last, add the lentils and broth, then season with spices until you achieve the desired flavor.
  5. Bring to a boil, then reduce heat and simmer for 10-15 minutes until carrots have softened completely.
  6. Taste and season with additional spices if desired.
Serving size: 2 cups Calories: 225 Fat: 3g Carbohydrates: 32g Sugar: 8g Sodium: 162mg Fiber: 13g Protein: 15g
Makes 2 servings.

low sodium lentil soup recipe

(This soup also is great paired with a side of quinoa tabbouleh salad!)

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