Lentil Veggie Soup


One pot. So easy. So warming! That's why it's the very first "recipe," or "description" online.  lol

Lentils- regular or red (Red are prettier. lol)

Onion- chopped (I prefer big pieces.  I have no knife skills.)

Potato- red, and sweet (Red, leave skin on.  Sweet, peel first.)

Carrots- chopped (In big pieces, peel if you wish.)

Parsnips- chopped (In slices, best peeled.)

Veg Broth (Or cubes)

Olive Oil




Sautée 1 cup lentils in olive oil.  (Rinse lentils first.  Pick out anything obviously not edible, such as rocks.)  Add onion, and sautée until starting to go opaque and brown on edges.

Add cut up potatoes, carrots, parsnips.  Sprinkle with cumin.  Continue stirring until uniformly mixed and the cumin smells really yummy.  (Don't burn.)

Add veg broth or water above vegs.  If using water, add veg cubes.

Simmer until vegs are soft.  Add more Cumin, some Turmeric, and Salt, a bit at a time, to taste.

I like a lot of Cumin.  Be careful of the Turmeric.  (It stains anything it touches. Turmeric is what makes mustard YELLOW.)  Add more or less water and adjust spices.  Less, more like stew.  More, like soup.

Root vegetables are the best in this soup as they stay together well, but other veggies can be added depending on what you have in the fridge!


(For Ethiopian style, omit the spices, but ADD Berbere Seasoning.  Very spicy so start with a little.  You can always add more!)



  1. I love soups and this one is winner…so healthy & tasty!

    • Mindy says:

      That was the first one I put on the website so it has a special place in my heart. lol But each one of the soups is special in some way, as are the rest of the recipes. I do love soup, though. Year ’round!


  2. Joe says:

    Hi Mindy,

    Lentils are very popular in Europe. I love your recipe w/the twist of adding cumin and turmeric. Very healthy.

  3. Margo says:

    Love the red lentils! You’re right…soooo pretty.

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