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Winter Lentil Vegetable Soup

"This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker."
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3 h servings 112 cals
Original recipe yields 6 servings (6 - 1 cup servings)


  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
  2. Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.


  • Cook's Note:
  • Combine ingredients in a slow cooker and cook on Low for 8 to 10 hours, or on High for about 4 hours, or until lentils have broken down and vegetables are tender.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Read all reviews 157
  1. 216 Ratings

Most helpful positive review

I found this to be a very good soup. However, I made a few changes because I wanted to make a lot. So I used 1 1/2 cups Lentils, 3 celery, 2 garlic cloves, added 2 14 oz cans of petite diced t...

Most helpful critical review

Gosh, I hate to be the first to give a bad review, but I just didn't like this recipe at all. I followed all the instructions - just used homemade turkey stock instead of chicken broth - and st...

Most helpful
Most positive
Least positive

I found this to be a very good soup. However, I made a few changes because I wanted to make a lot. So I used 1 1/2 cups Lentils, 3 celery, 2 garlic cloves, added 2 14 oz cans of petite diced t...

I changed the ingredients a little using 1 cup of mixed red and green lentils,2 overflowing cups of cabbage, diced canned tomates and 4 cups of broth. All other ingredients were the same. I di...

This is a great soup! If you don't undercook the lentils they break up and just give it a 'meaty' texture. I doubled the chicken stock to make it less stew-like and more soup-like and added a ...

i did this in the slow cooker for 6 hours and it could have used another 2-3. . . too crunchy still but very tasty

I made this last night & used the scaling tool to double the recipe. I knew that 6 1-cup servings would not leave much leftovers. I did not precook the lentils as suggested - altho to take out s...

Yum yum yum! This is a really nice vegetable soup. Flavors are great, not to mention that it is healthy and cheap. I used 4 fresh tomatoes instead of canned (canned have citric acid - I'm allerg...

Excellent soup! The curry gave it a little bite, but the flavor was nice, and it had a nice 'meaty' texture. I didn't bother to precook the lentils, used chopped tomatoes, and doubled the brot...

This is a delicious soup and quick to prepare if you have a chopper. I am looking for good tasting healthy recipes and this fills the bill 100%.

If you want to speed up the chopping - I use a bag of Cole-Slaw mix. Works great!!