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Veggie Lentil Soup

I made this soup for a special occasion and it's filled with veggies and delicious flavor. You can make this 100% vegan by just using veggie broth. If you want some more flavor and a bit of protein you can use chicken broth.

I love soup year round. I love that you can really make it your own and add whatever you like to it. If you don't have everything that this recipe calls for, don't worry! You can easily add or subsitute different veggies to fit your tastebuds.

Consider saving a bit for leftovers (I normally save at least enough for my hubby and I to each have a bowl) and freeze it for a last-minute healthy meal.

I actually do this with all our soup, stews or chili. Sometimes after a few days of leftover soup, you just want something else, so it works out when you can save some of it at the end for a rainy day. Just make sure that you pour it in a ziplock and lay it flat in the freezer. You can even stack your frozen soup nicely in the freezer!



5 large carrots

6 celery stalks with leaves

1 yellow onion

6-8 cloves of garlic

2 large handfulls of fresh spinach

1 packet of Seeds of Change Organic Quinoa & Brown Rice with Garlic

1 1/2 cups broth (veggie or chicken)

1 1/2 cups cooked lentils

2-3 TB fresh lemon juice

salt and pepper to taste

1/4 tsp cumin (optional)


Cut your onion, celery, and carrots.

In a large soup pot, pour about 2-3 TB of Extra Virgin Olive Oil. Put your onions, celery and carrots in the olive oil over medium to medium-high heat and sautee for about 3-5 minutes.

Then add your broth (veggie or chicken) and stir.

Add in your 2 large handfulls of spinach and stir so that the spinach is mixed in with the veggies and broth.

Add your packet of Seeds of Change Organic Quinoa & Brown Rice with Garlic. DO NOT MICROWAVE IT! Just pour it right into the bag. Add in your cooked lentils and stir.

Keep covered on low to medium heat for about 20 minutes and then serve.

I actually had mine on low for about an hour or so, since I made it so early in the day. After it cooled, i kept it in the fridge until we were ready to eat, warmed it up on the stove and then we all licked our bowls clean!

Sorry I don't have a final photo of the soup - we ate it before I could take a photo. There were some leftovers that I left at my dad's place. I took a photo of it in the glass tupperware. Enjoy!

We enjoyed a delicious dinner to celebrate our beloved Bagheera's 17th birthday. He passed away less than two weeks ago and yesterday would have been his birthday. Click here to see photos of our celebration and the rest of our dinner and dessert, click on the photo below.


About Me

Hey! Welcome to Krysten's Kitchen... I guess I can say, "my kitchen." I am all about creating delicious recipes that are made with yummy, real ingredientsI love recreating old family favorites, sweets and everything in between. You'll find a touch of Disney, lots of amazing products and laughter along the way. I launched Krysten's Kitchen with the mission to share my years of research on healthy alternatives to everyday foods that most people can no longer eat due to dietary restrictions, food allergies or special eating lifestyles. 


In 2018, I received the Rising Star Award at ShiftCon & in May 2019 I lobbied on Capitol Hill with the Organic Trade Association and in October 2019 I received the Best Healthy Recipes Blogger at ShiftCon. You can learn more about me, my family and my story, here.

Welcome to Krysten's Kitchen. I hope you'll stay and eat awhile.

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