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Garden Vegetable & Lentil Soup

A hearty garden vegetable soup made with protein-rich lentils and delicious veggies.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Meghan Livingstone


  • 2 cups green lentils, canned (about 19 oz)
  • 4 carrots, diced
  • 2 large tomatoes, diced
  • 8 kale leaves, finely chopped
  • 1 zucchini, diced
  • 1/2 cup frozen peas
  • 1 litre vegetable or bone broth (about 4 cups)
  • 1 garlic clove, minced omit of low FODMAP
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • sea salt to taste (use more if using low-sodium broth or water)
  • 1 tsp black pepper


  1. Dice and chop up all vegetables and add to large soup pot.

  2. Add in frozen peas, green lentils, herbs and broth. Stir.

  3. Bring to boil and then simmer over medium-low for about 20-25 minutes until veggies have softened but aren't mushy.

  4. Transfer to bowls and let cool slightly before eating. Enjoy!

Recipe Notes

Feel free to use other veggies that you like.

To store, let soup cool and transfer to glass container or mason jar. Refrigerate for up to 1 week or freeze for up to 3 months.