Lentil Vegetable Soup

I had a ton of vegetables in my fridge yesterday. Like, so much that I even if I would have 12 servings of vegetables a day for the next week I wouldn’t have been able to eat all of it. What does a girl do when she has so many vegetables but not enough time? Make soup of course!

This soup took only 30 minutes to make and is packed with protein and yummy vegetables AND is completely customizable to what you have in your fridge! Easy? Yes. Time consuming? No!

Part of the line-up:

No salt added diced tomatoes, tomato sauce, Wacky Mac (or any type of noodles), baby spinach, vegetable broth & lentils.

Along with vegetables…

Broccoli, carrots, zucchini and a little red pepper.

Everyone all together! (Bright green spinach makes me happy, weird.)

From pot to table, in less than 30 minutes. Can’t get much better than that!

Lentil Vegetable Soup

Lightly adapted from Fannetastic Food


  • 32 oz Vegetable broth
  • 1 can tomato sauce
  • 1 can diced tomatoes (preferably no salt added)
  • 1/2 cup of water (i just filled the tomato sauce can halfway)
  • 2 big handfuls spinach
  • 2 cups cooked lentils
  • Chopped vegetables (I used carrots, zucchini, broccoli, red pepper)
  • 2 cups cooked noodles
  • Basil, pepper & salt to taste

Pour vegetable broth, tomato sauce, diced tomatoes & water into a large pot and bring to a simmer. While this is simmering, chop up your vegetables.

Once the liquid mixture is simmering, add in your chopped vegetables (NOT the spinach). Cook for 5-7 minutes.

Stir in cooked lentils & noodles. Add in spinach, basil, pepper, & salt.

Look how much soup this makes! No need for the canned variety.

I see tomorrow’s lunch…

While I was cooking up this soup, Murph was assisting from the new couch.

What a chump.


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