Tomato Lentil Soup

Tomato Lentil Vegetable Soup

Marjorie Whitley
Yummy lentil soup with vegetables and rice (or pasta).
This recipe is really simple and super healthy. I use all vegetables in mine but you can add chicken, turkey, or whatever you like.
This is also easy to convert into a slow cooker!
Prep Time 30 mins
Cook Time 3 hrs
Course Soup
Cuisine American
Servings 16 servings


  • Large Soup Pot


  • 1 tbsp Olive Oil
  • 1 White Onion
  • 4 Celery Stalks
  • 2 cups Carrotts
  • 1 package Frozen vegetables for soup
  • Salt and Pepper to taste
  • 1/2 cup Brown Rice or Pasta
  • 1/2 cup Lentils
  • Canned Tomatoes 28 oz. Use canned tomaotes or fresh if you have them.
  • vegetable broth packets 2 I use 2 vegetable broth packets. You can use any kind you like.


  • Saute onions, celery, carrots in olive oil with added water 1 table spoon at a time if vegetables dry out 10 mins.
  • add 4 to 6 cups of water and bring to a boil.
  • add the vegetable broth packets.
  • Add the forzen vegetables to the pot bring heat to med and cover pot with a slight slant so some steam can escape.. Let cook til almost fully cooked through.
  • Add lentils and cover again leaving heat on medium. Cook until lentils are tender, about 10 minutes.
  • Add rice or pasta and cook until rice or pasta is done. Check the vegetables and lentils to make sure they are cooked through.
  • Let the soup simmer on medium low to allow flavours to meld. Add salt and pepper to taste. Eat when satisfied!
Keyword vegan, vegetarian

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Marjorie Whitley is a prophetic musician and photographer. She sees visions from heaven, and brings words of encouragement, hope, and the healing of God through her music, art, and the written word.

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