Empty Bowl Lentil Soup - this recipe is the most requested for good reason…simple ingredients and a straightforward recipe yields an amazingly delicious soup! @tasteLUVnourish
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Empty Bowl Lentil Soup

This simple soup is so nourishing and filling. This recipe makes a huge batch…wonderful for freezing for later or sharing with friends. Deliciously vegan and gluten-free.
Servings 12


  • 1/4 cup olive oil
  • 2 medium onions diced
  • 1 cup chopped celery
  • 2 cups diced carrots
  • 5 cloves garlic minced
  • 28 ounce can petite diced tomatoes
  • 4 quarts vegetable broth
  • 1 cup diced zucchini
  • 1 cup chopped green beans
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 pound uncooked lentils sorted, rinsed and drained
  • 1 cup chopped fresh spinach
  • salt and pepper to taste


  • In an 8 quart or larger pot, heat the olive oil over medium heat. Add the onions, celery and carrots and cook until the onions begin to soften. Add the garlic and cook for just one minute. Add the diced tomatoes and cook for another two minutes. Increase the heat to high and immediately add the broth, zucchini, green beans, oregano, thyme and lentils.
  • Bring the pot to a boil. Stir and reduce to a simmer. Simmer for 1 to 2 hours or until the lentils and vegetables are tender. Add the spinach and cook for an additional 15 to 20 minutes.
  • Season to taste.