Winter Lentil Vegetable Soup

I found this to be a very good soup. However, I made a few changes because I wanted to make a lot. So I used 1 1/2 cups Lentils, 3 celery, 2 garlic cloves, added 2 14 oz cans of petite diced tomato's with Jalapeno's for some zest, a whole head of cabbage, 6 carrots, 5 cups of organic free-range chicken broth, and 4 cups of water. I dbl'd the spices and added a Greek-Allspice. I ended up with a big, delicious, pot of Lentil's and veggi's. Wonderful, healthy, and low in fat. Cant go wrong with that!!!!

I changed the ingredients a little using 1 cup of mixed red and green lentils,2 overflowing cups of cabbage, diced canned tomates and 4 cups of broth. All other ingredients were the same. I did not preboil the lentils. I cooked the onion, carrots and celery in 1 tbsp of oil for five minutes then added the remaining ingredients and simmered covered for one hour. Absolutely delicious!!

This is a great soup! If you don't undercook the lentils they break up and just give it a 'meaty' texture. I doubled the chicken stock to make it less stew-like and more soup-like and added a couple tablespoons of fresh parsley. It's easy to make, low-fat and low-calorie, and so yummy you forget it's good for you. Definately a staple to keep on hand for munching.

i did this in the slow cooker for 6 hours and it could have used another 2-3. . . too crunchy still but very tasty

I made this last night & used the scaling tool to double the recipe. I knew that 6 1-cup servings would not leave much leftovers. I did not precook the lentils as suggested - altho to take out some of the starch I rinsed & drained the lentils. I followed the amount of ingredients suggested by the tool except for these items: 1 1/2 c green lentils & 1/2 c red lentils, 3 stalks celery, 1 large onion, 4 c chicken broth & 6 cup veg. broth, many more cloves garlic 1/2 crushed 1/2 chopped, finally 1 tsp hot curry powder. We wanted this to be a soup as opposed to a stew so the increase of the liquid did this. The inrease in garlic and curry powder is to satisfy our personal tastes (was not too hot, but seemed to pull everything together). With a little tweaking to each persons taste,I believe that this Soup can become a mainstay for everyone.

Yum yum yum! This is a really nice vegetable soup. Flavors are great, not to mention that it is healthy and cheap. I used 4 fresh tomatoes instead of canned (canned have citric acid - I'm allergic). Because the fresh tomatoes are sweeter than canned I would leave the sugar out when using fresh. We had this for dinner with grilled cheese sandwiches.

Excellent soup! The curry gave it a little bite, but the flavor was nice, and it had a nice 'meaty' texture. I didn't bother to precook the lentils, used chopped tomatoes, and doubled the broth.

This is a delicious soup and quick to prepare if you have a chopper. I am looking for good tasting healthy recipes and this fills the bill 100%.

If you want to speed up the chopping - I use a bag of Cole-Slaw mix. Works great!!

I've never made lentil soup before, and this turned out great. I used a can of diced tomatos to save time chopping and it was perfect. Using my food processor made this recipe a breeze.

I really liked this soup! It did need a little extra liquid, so I added some water part way through. The flavor is great, and it's so easy :)

I soaked a pound of lentils in water overnight, and placed the soup in the slow cooker the next morning. I used fire roasted diced tomatoes, tons of garlic, and cut the cabbage in large shreds so it would hold up to the slow cooker. I cooked the soup on low for 10 hours, but the carrots were slightly undercooked (it ended up being a very large batch of soup). I cooked it another 3 hours on high, and the soup was perfect. Really, really comforting/tasty...

I am trying to add some recipes to my bag of tricks, and chose this one because we were looking for something warm and healthy to try. My husband said it's the best vegetable soup he's ever had, so it's in our recipe box to stay!

WOW! Love it, hubby loved it. My hubby said do not lose this recipe :) Just finished a bowl. What I did differently was saute the onions, celery, carrots, and garlic in dutch oven til translucent. Added remaining ingredients (used only one can diced tomatoes). Did not preboil lentils. Had to add 3 more cups broth (2 cups not enough). Cooked for 1 hour maybe little longer. Excellent. Thanks for recipe.

Gosh, I hate to be the first to give a bad review, but I just didn't like this recipe at all. I followed all the instructions - just used homemade turkey stock instead of chicken broth - and still wasn't a fan of this soup. It seemed there was something severely missing. My son didn't like it either. I'm giving it 3 stars because my husband, who really enjoys cabbage, liked it and ate 3 servings of it, so for fairness' sake I at least need to give it something - it could just be me, you know?

I cooked this in my crockpot on high for about 3 hours. I don't like cooked tomatoes so I subbed 1 diced sweet potato. I had a cabbage but really needed to use up my bag of coleslaw which was so much easier too! I found the soup to be bland and had to add more of the spices. We still felt like the soup was lacking, so I diced up 1 link of beef sausage & cooked it on the stovetop, then adding to crockpot. The sausage really brought the soup together for us and now I will definatly make it again.

This soup was really good! My wife and daughter who have recently turned vegatarian said it had alot of flavor. I will be making this again for them. Thanks!

This soup is a good staple that I frequently take to work for lunch. It's healthy and easy, but not the most interesting or exciting soup. I add a 4 oz can of tomato paste, and whatever other veggies I have, along with some cayenne.

Was actually looking for something along the lines of a cabbage soup/chicken soup but tried this recipe. I am not a fan of "traditional" vegetable soups w/ an emphasis on tomato based ingredients. I should have omitted the tomatoes in this recipe but the lentils(s)/lentil flavored helped a tremendously. After reading the other reviews, I: used more lentils 2.5 - 3 cups [whole pkg], did not pre cook them [just rinsed well], did not use any water -- 4 cups of f/free chicken broth and threw in a dash more or so of the dry ingredients -- everything on the slow cooker for about 6 hours. The lentils were perfect. Soup actually tasted better the day after, as leftovers. Husband really liked it. I will make it again but omit the tomatoes.

Placed it in the slow cooker on high after boiling the lentils, and left it there for 4 hours! Came out great.

Fantastic! It's only August here, but it's already feeling like November and this really warmed us up. I skipped the onions, added a bit more cabbage, and upped the chicken broth to about 4 cups. I stuck everything in the slow cooker and cooked it on low for about 8 hours. Great flavor and everything was cooked to perfection. I will make this again. Thank you! :)

I try new recipes every week and this one is a keeper. It's truly tasty in spite of being soooo healthy (cabbage is of the cruciferous veggie group that prevents cancer; lentils help lower cholesterol because they have soluble fiber, which is hard to find). I cooked the onions in a little oil until very soft, then sauteed the carrots and celery a few minutes as well, before adding to the soup. I also used 2 14 oz cans diced tomatoes and 1 28 ounce can whole stewed tomatoes.

okay..I am writing this review on this soup with only.. just tasting a spoonful,because it is simmering on the stove now..My whole house smells sooo good it was very easy to put together and it looks so good.I will post a FULL review after it's done..later..ok...it was delicous..the only changes I made was I used stewed tomatoes..and I had to add at least a cup more on chix broth...it is a keeper...thanks for the post..dont leave out the curry it really makes the soup

Perfectly delicious! I followed the recipe to a "Tee", and the seasonings were spot-on perfect. I did double the amount of chicken broth but made no other changes. This is a KEEPER!! Thank you, Cecile, for sharing.

Even 1/4t of curry powder was too much for us! I added more chicken stock to dilute the curry flavor, and that worked well. This is a thick soup, more like a stew. Easy recipe for crockpot - 8 hours on low cooked all the veggies and raw lentils through.

Very nice. thanks for sharing it.

This is a fantastic soup! This latest time I was out of cabbage, so I substituted fresh spinach leaves, and it was delicious that way, too.

Very good! Only things I changed was that I used 4 cups of the broth, used a can of diced tomatoes, added zuchinni and added some italian chicken sausage (hubby complains when there is no meat.) The spices are perfect, but I'd go with less salt next time. I cooked the lentils like it said in the recipe and then thru it all in the slow cooker all day on low. Thanks for a very healthy recipe.

Loved it! After 45 minutes of simmering I added another 2 cups of chicken broth and fresh cracked black pepper. I then simmered for another 45 and it was perfect!

Just okay. I did as others and upped my lentils to one cup. I think I will make it again, but without the curry. With shredded cabbage, it tasted like a wierd indian sauerkraut.

Delicious soup! This was such a delight for both its flavor and it's simplicity. I doubled the recipe and am glad I did, because we are certainly looking forward to the leftovers! I didn't have any celery on hand, so I added another cup of cabbage to make up for it & threw in a handful of corn kernels that were laying around. I used diced tomatoes instead of the whole peeled and it worked out great. I also used a lot more garlic, but we do love our garlic. Other than that, everything else was perfect. Thank you so much for this keeper of a soup recipe! We absolutely love it!

This soup was very good, although a little bit too spicy for me. Next time I will eliminate the pepper and add more lentils.

I agree that the lentils don't need to pre-cook. If you cook them first (as the recipe instructs), and then add them to the vegetables while they cook,, the lentils will be mushy. Better to cook the lentils and vegetables all at the same time. This soup is a little bland, but any cook can spice it up according to their preferences.

Great recipe! We made it as directed, except for the exclusion of currey (we were all out), and it turned out great. We even made some more to freeze for a quick lunch or supper. The pepper adds a good amount of spice, so if you're sensitive, you might want to cut it down a little, however we enjoyed the kick. All in all, this is a hearty, filling, inexpensive, and low fat\ low cal recipe that is tasty as well. Great job!

I made this in my slow cooker. Had to add a lot more spice or else it would have been pretty tasteless! Just alright the first day, but much tastier on the 2nd.

Only ok-- the lentils are the best part. I used a full cup of red lentils and upped the broth to 3 cups. Instead of plain cabbage, I used a package of broccoli slaw. I didn't have any celery, so I added some celery flakes. I upped the spices a little since I added more broth. I cooked it in a crockpot for 4 hours on high and around 1 on low. The end result was fine, but it didn't reheat well and the color turned kind of blah... The beans pretty much turned to mush after a day. The soup was fine the first go around, but nothing spectacular.

Very hearty soup. I was never a lover of lentils, but this recipe has changed my mind. As simple a recipe as you would like. I also will try playing with the seasonings a little the next time I make this. This recipe lends itself to that kind of experimentation.

This was pretty good. It was a little too "cabbagey" for my family, and next time I will use less cabbage. The lentils cooked up beautifully tho' and were very nicely proportioned in the dish, not too heavy and thick yet substantial enough. I served this topped with broiled fresh salmon, which was great as the flavors complemented each other perfectly. In fact it made for a quick make ahead dinner. Lentil soup made earlier in the day and then reheated and fish broiled with salt and pepper 5 minutes before serving. Low fat, nutritious and waistline friendly!

this is sooo good! I used crushed tomatoes instead of whole and used 3.5C chicken broth and 1.5 cups lentils I didn't cook the lentils before hand. It is great recipe because you can mix it up some. Thanks for the recipe!

This was a big hit with everyone in my family. It was very easy and the sort of meal where anything goes...I used brown lentils, diced tomato, no curry powder, etc. It's the lovely sort of soup where you can through in just about any kind of vegetable. I'm not usually a big lentil or vegetable soup fan, but this was surprisingly good. The leftovers were good for lunch the next day too although there wasn't a whole lot of broth left.

This is great over a bowl of rice, and an inexpensive recipe.

Yum! DH and I really enjoyed this. The curry added a nice depth, and the black pepper gave it more zip than I had imagined (that's a good thing for us, though!). I used 3/4 c lentils, veg broth instead of chicken, and added about 3 cups EXTRA water. I didn't pre-cook the lentils, either--1.5 hours is more than enough time to get them cooked! Thanks for a good recipe!

I was excited about this because of all the rave reviews, but was disappointed. It just didn't work for us. It wasn't bad, but I wouldn't say that it was good either. My husband said that he'd eat it again if I made it again, and my 2 & 4 year olds didn't eat more than one bite. Oh, well.

Easy to make, tasty, and very filling. I will make this again. Would like to try it in the crockpot.

but I"m cutting the pepper to 1/4 tsp.......

This is an excellent and very flavorful soup! It doesn't look like much, but the taste is great! I found it to be quite spicy...I loved this, but others in my family didn't. I didn't have the 28 oz. can of whole tomatoes, so I used what I had: a 14 oz. can of petite diced tomatoes instead. As they were already cut up and didn't contain much liquid, I filled up the can with water after pouring the tomatoes into the soup, and added that as well. This was the only change I made...the only thing about this recipe that I had a problem with was the length of time to cook the lentils. I found that they were still hard after 15 minutes; I cooked mine for about 8 minutes more before they were soft enough. Thanks again for sharing the recipe...I'll be making this again!

Picked this because I was looking for a slow-cooker soup with lentils, and this seemed easy and potentially good. Was pleasantly surprised by the amount of flavor! And that the vegetables kept some texture, even after being in a slow-cooker all day! Followed some of the modification suggestions, but thought that I'd need to add some hot sauce, or Worchestershire, or SOMETHING to boost the flavor before serving - didn't need to. And I love that with minor modifications I can make this fully vegetarian (even vegan, I think), and low-sodium. Now I just hope it freezes well.

This was so good. I added a diced potato and an extra half cup of lentils. I simmered it for 1 hour and it was done, just right. I just had a huge bowl and wished I was still hungry so I could eat more. Thanks for this easy, yummy recipe.

Very good soup. I added lots of extra veggies and 4 more cups of water, but I kept the seasonings the same and it still turned out plenty spicy.

Wow! This was a great recipe! What a wonderful soup to have on hand for those cold nights!

This is a very hearty soup for having no meat in it. Pretty tasty too. I had no trouble with the lentils being soft following the directions. They were cooked through. The only thing I did different was to sauté my carrots, onion, garlic and celery in a little olive oil before adding the broth and tomatoes. I think it is the key to a good tasting soup. Just took the lentils out and drained added the evoo and veggies, quick sauté and then followed the recipe again. If I make this again I will forgo the whole tomatoes and use the petite diced tomatoes. Thanks for sharing Cecile.

I thought this was pretty flavorless, despite adding more spices - and the cabbage, in my opinion, was not a good addition. Maybe Kale or a heartier green and the addition of some sweet potato, celery root, white potato even some cannelini beans would give it more dimension.

Very hearty soup. Did double all ingredients except curry powder and can tomatoes.

This is a great soup that can be adjusted for each persons taste. I doubled the and added 4 cups additional broth to give it a more soup consistency, per other reviewers. I used 2 fresh tomatoes diced, I would use more next time and I used 3 TBSP garlic, but the garlic needs to be crushed in order to be tasted I think so I would use whole clove crushed next time. I added 1/2 tsp chili powder, and it adds a nice kick. Next time I think I would use cayenne instead. I will make this next time with out the extra salt, as the broth adds enough. delicious. made this in a slow cooker on high for 3 hours, came out great

Made this for dinner last night replacing chicken broth with vegetable broth and sauted the onion, celery, and carrots in olive oil before adding to the pot. My husband said it's his new favorite soup! Thanks for the tasty recipe. It's a great soup for the cool weather we're having now.

this soup is excellent. i make it weekly and take it for lunch or even for a snack. great when your watching your calories also cheap to make

This was surprisingly good. Next time I may double the recipe to have more leftovers... it cooks down quite a bit. I let if in my slowcooker for about 6 hours - 4 on high, 2 on low.

Very good soup and it really develops a nice flavor after a few days! I never get tired of this soup. Thank you for sharing.

Very good, hearty, filling, healthy, delicious! Easy to make too -- I often use my crock pot! Add other veggies if you wish (corn, potatoes, etc).

Excellent! Sauteed veggies in olive oil before adding to soup - my husband loved it too - served it with a multigrain artisan bread.

Really enjoyed this soup. Did it in the crock pot.Our lentils were a little al dente but it offered a nice texture. Didn't have curry so we used Mediterranean seasoning and it was great. I think this would be good with barley. Thanks for a great lentil recipe!

I used a whole bag of lentils, added more water and chicken base, increased seasonings to accomodate extra liquid and served with fresh whole wheat rolls.

I had to omit cabbage & carrots because I didn't have those ingredients on hand. I added chicken and a can of rotel (tomato & corn) and it was absolutely delicious. I have made this soup on more than one occasion and it is consistently satisfying. I have substituted beef broth for chicken broth and added potatoes, depending on what I have on hand. It's really hard to mess this soup up, each tweek was as delicious as the next.

This was a very tasty soup...it usually has to be exceptional for me to give a 5...it's not exceptional but I'm giving it a 5 because it is very tasty AND healthy which is sometimes difficult to find. I boiled and shredded 2 chicken breasts for some added protein and have been enjoying the left overs all week! :)

I love this soup! Great flavor, tons of veggies, and it only lasts us about 2 days before it's gone!

This soup is so easy to make and tastes delicious!! i make huge batches of this all year long . Low fat and high protein perfect recipe for watching your weight and keeping u full!!

I wanted to love this, but it tasted like a very mild minestrone. Too much tomato for my families taste. I did not precook the lentils and it worked out well with a nice texture.

Loved this soup!! I added garbanzo beans which were great. The next time I cook it I will add more lentils also.

very yummy! I did make a few changes. I used a packet of frozen soup vegetables since I didn't have any fresh carrots or celery. I also used more cabbage than called for and left out the sugar and basil. The soup is so good and cozy!

This was yummy and filling, I skipped teh salt and celery (don't like) and added a tsp of celery salt. Also used double chicken broth and 1 cup of water. Will make again!

This is a yummy vegetable soup, and my first time cooking with lentils. I used brownish lentils because they were the cheapest at the store, and doubled the recipe because we were having company for dinner and I didn't know if 6 one-cup servings would be enough for the 5 of us if someone wanted seconds. I ended up having a TON of soup leftover and froze some of it.

Great soup! Thanks for the tip to pre-boil and soak the lentils, it really help.

This was really good! I also did not preboil the lentils since so many had good results without this step. It worked out fine. I doubled the garlic and the lentils. I did have to add some water, needed more liquid. Next time I may add more tomatoes or broth. I really liked the flavor combination of the seasonings. It had a somewhat Italian flavor with a bit of extra kick from the curry powder. But I would not consider it hot or spicey. It was good with a sprinkle of parmesan-yum! I also used a 28 oz can of diced tomatoes to save time. I will definitely make this again!

I love this soup so much I made a second batch immediately! I wouldn't change a thing about it.

I cooked this for a hungry group of teenage boys. I tripled the recipie and it was perfect for 6 teens. They liked it and I liked the low cost. I followed the recipie, except for the curry. I did not add any curry; I doubt they would have liked it. Oh, I also ommitted the sugar.

A good hearty soup. Rather plain but certainly one I would make again.

Wonderful soup!This was the first time my husband has tried lentils.He fell in love with the whole thing.Recipe is a keeper :)

I love homemade soup and this is an excellent recipe. I made only minor changes. I added some peeled and chopped parsnips because they needed to be used. They have such a sweet flavor they are very good in almost any vegetable soup. I had red cabbage and it was great in this. I sauteed all the vegetables except the cabbage in a little olive oil and then added everything and brought to a boil and then simmered until done. I liked the spices and next time I may add more curry because the curry powder I have is very, very mild. This is a delicious and easy soup. Plus it is so flexible. Add other canned beans like white beans at the end. Or add a little pasta. Add other vegetables . I think a diced sweet potato would be great in this soup. Add cooked ham, sausage or chicken.

A wonderful dish. I made this in a slow cooker, and it had to cook on high for about 8 hours. I accidentally used 2 tsp of curry powder instead of 1, but everything else was exactly as per the recipe. I loved it, and so did my husband. I did have to precook the lentils as the recipe says, but I did that while chopping all of the veggies. Great recipe, thanks for sharing!

Just made this for the first time today and enjoyed 2 big bowls for lunch. This soup is amazing! I have never even had lentils before but had just bought some to try. Tweaked the recipe to what i had on hand and prepared the lentils as directed beforehand. After 2 hours on high in crockpot the soup was still 'al dente' and no mushiness at all. Skipped the sugar - it doesn't need it with the carrots, added one zucchini squash sliced into crescents, replaced the whole tomatoes with 2 smaller cans of diced tomotoes. Had no celery but added celery salt (and skipped the extra salt) Did not add any cabbage. Added a little extra broth 1/3 cup maybe. The smell wafting in my house was fabulous - couldn't wait to dig in. Easy, low fat, low sugar and high fiber - perfect!

This is yummy! The curry is really what separates this veggie soup from others, so don't leave it put! I didn't precook lentils, and I used about 6 cups of homemade stock. I doubled the curry because of this.

We loved it!!!

I add a few more carrots than the recipe calls for, but this is the perfect veggie soup, and tastes best the 2nd day.

As written, 3 stars. Embellished, 4 stars. It's a great starting off recipe. I sautéed the veggies, except for the cabbage, in olive oil, then added about 5 cups of homemade veggie stock, tomatoes, lentils and cabbage and nearly tripled the spices including lots of black garlic pepper and simmered everything for about an hour. It was really good. Better the next day and freezes well.

I excluded the cabbage and made recipe as follows. It was really good and cheap to make for large groups! everyone had second bowls!

I should have looked at the ingredient list more carefully before making this, I wouldn't really call this a lentil soup, so it wasn't really what I was looking for. Don't get me wrong, it was a good soup, but it seemed to me that the tomatoes and cabbage were much more prominent, and to me it was just a "vegetable soup".

This is a wonderful, easy, healthy recipe. I did find that it needed a little more salt and I also added a splash of hot sauce to give it a little kick. I served with crackers and even my meat-loving fiance loved it!

Best lentil soup I've made. Perfect with homemade bread and butter.

Healthy, economical and easy. I threw it all in the crockpot for about 10 hours on low and it could have stayed even longer. A little bland but some added hot sauce did the trick. Definitely a keeper

Delicious! I added some extra veggies, especially cabbge (I'm obsessed!0 but even as is I'm sure it would still be a great soup. Oh and like some other readers suggested, I sauteed the onion, carrots and celery for a few minutes before putting them in the slow cooker.

Overall a great soup, but I had to add about a cup and a half more of chicken stock to make it more like a soup than a chille.

Absolutely loved! Super filling. I didn't have any carrots or cabbage, but it turned out great without. I did add some frozen mixed veggies at the end, doubled the spices, and didn't add the sugar.

Delicious! When I make this again I will add the pepper in small amounts so I can control the spiciness. Used lots of cabbage. Yum.

This recipe is very good as written. I have gone back and made it a second time making a few changes, however. I basically just doubled the recipe except for the carrots and sugar. Instead of the stewed tomatoes, I had diced on hand, so I used a 14 oz regular diced and a 14 oz with green chiles. I also increased the celery by maybe half. The second time, I only had brown lentils on hand, so I used those instead. Second time around was also good, if a little different.

This recipe has potential, but for our tastes, we'll try a different, more filling recipe next time. I doubled the lentils, broth and spices and it still wasn't filling enough. Already the teenager is looking for something else to eat. Thanks for the different recipe, though.

great and easy. I added barley and didn't add the cabbage... added a few extra cups of chicken stock. really good!!

I did not care for this recipe. I tried it last night. I prepared Jenny's variation. It has such a strong flavor to onion (which I like, but I expect to taste other flavours as well), the thyme didn't seem to work either, the amount of cabbage was excessive, and the least of the ingredients, which you could barely see or taste were the lentils. My family loves lentils, but this recipe was a disappointment.

The lentils got too mushy

This was delicious! I made it using my InstantPot. The only change I made was to double the spices, and it turned out delicious! will definitely be making again!