Veggie-Loaded Lentil Soup

Level: Easy
Serves: 2


  • 2 tsp. olive oil
  • ¼ yellow onion, chopped
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 zucchini, diced
  • 8 green beans, halved
  • ⅔ c. dried green lentils
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 5-oz can crushed tomatoes
  • 2 c. low-sodium vegetable stock
  • 4 leaves Swiss chard (or a handful of baby spinach)
  • salt
  • pepper


  1. Heat olive oil in a medium pot over medium heat. Add chopped yellow onion, peeled and diced carrot, and diced celery, and sauté for 3 to 4 min.
  2. Add diced zucchini and green beans and continue to sauté for 2 to 3 min.
  3. Stir in dried green lentils and dried basil, thyme, and oregano, crushed tomatoes, and low-sodium vegetable stock and bring to a boil.
  4. Cover, reduce heat, and simmer for 25 to 30 min, until lentils are tender.
  5. Toss in torn Swiss chard leaves (or a handful of baby spinach), and season with salt and pepper.
  6. Puree mixture in a blender.

340 cal, 6 g fat, 17 g protein, 56 g carb, 13 g sugar, 14 g fiber, 250 mg sodium, 0 mg cholesterol per serving

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

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