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bowl of lentil soup with potatoes and gold spoon.

Chunky Brown Lentil Vegetable Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


I absolutely love making cozy vegetable soups for dinner — they’re a quick and easy way to enjoy nourishing ingredients without a ton of effort. This easy stovetop lentil soup is loaded with chopped veggies, brown lentils, dried herbs and a dash of balsamic vinegar. It’s purposefully chunky, and packed with nutrition. A hearty soup that's freezer-friendly and reheats wonderfully!


Units Scale
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 1 tsp salt, plus more to taste
  • 1 1/2 tsp Italian seasoning
  • 2 bay leaves
  • 1 cup trimmed and chopped green beans (I used frozen)
  • 4 cups vegetable broth (I use Better Than Bouillon)
  • 1 cup water
  • 2 tbsp tomato paste
  • 1 15oz can diced tomatoes (not drained)
  • 1 medium Russet potato, diced
  • 1 cup brown or green lentils
  • 2 cups spinach
  • 1 tbsp balsamic vinegar


  1. Heat oil over medium heat in a large pot or dutch oven.
  2. Once oil is hot, add onion, celery, carrots, and a dash of salt. Cook for 7 minutes, stirring often.
  3. Add garlic and cook for 2 minutes. Stir in the salt, Italian seasoning, and bay leaves and cook for another minute.
  4. Add green beans, broth, water, tomato paste, diced tomatoes, potato, and lentils. Stir, bring to a boil over high heat, then simmer on low (covered) for 40-45 minutes, or until vegetables are tender.
  5. Remove from heat. Stir in spinach and balsamic vinegar. Season with salt and pepper to taste and enjoy with crusty bread or cornbread!