High Fiber, High-Protein Vegetable Lentil Soup Recipe Cooks In 30 Minutes (6 Ingredients) High Fiber Recipes High Protein Recipes Soups Vegetarian Dinner Lunch Vegan Gluten-free

If you're a fan of Meatless Mondays or just looking to eat more plant-based meals for your health, this easy lentil soup recipe can help you get your soup on. This hearty vegetable lentil soup recipe is loaded with lentils for protein and fresh vegetables for nutrition, so you won't even miss the meat.

To make this nutritious, delicious, high-fiber and high-protein recipe you will need a few simple ingredients. Here is your short shopping list: vegetable broth, lentils, onion, various vegetables (think carrots, kale, celery, spinach, red peppers, etc.), fresh garlic and either my favorite, Spike Seasoning, or your favorite seasoning salt (just salt and black pepper works, too).

Cooking Tips: I like to rinse my lentils in a mesh strainer. If you don't have Spike Seasoning, use seasoned salt or regular salt and black pepper. You could also add your favorite seasoning to the mix.

Be sure to read about the health benefits of protein and the health benefits of fiber.

This vegetarian recipe cooks up on the stovetop in about 30 minutes. Serve this rich lentil soup recipe for lunch or dinner with whatever side dishes you like. I'll sometimes add a side salad or a hunk of crusty bread. While you're sippin' on this soup, read about the health benefits of vegetables.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 4 cups vegetable broth
• 1 cup lentils, rinsed
• 1 onion, chopped
• 3 cups chopped vegetables of your choice (carrots, kale, celery, spinach, red peppers, etc.)
• 2 cloves garlic, minced
• 2 tablespoons Spike Seasoning (or seasonings of your choice) 

Here's how to make it:

1. Add all ingredients to a large pot. (Use whatever vegetables you like! You can use store-bought vegetable broth, but it's so easy to make homemade vegetable stock.)
2. Bring to a boil and simmer, covered, about 30 minutes. Serve. Store the soup in an airtight container in the fridge. Reheat in the microwave of over low heat on the stovetop.

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