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Lentil Vegetable Soup

There’s nothing like a bowl of hot soup to warm you up in cooler weather. This loaded veggie soup makes a tasty lunch, quick family dinner on a weeknight (it has lentils for protein!), or healthy after-school snack for the kids. The recipe serves up to 8 people, so it’s an easy meal prep idea. Include a cup of soup in packed lunches or serve as a side with wraps or grilled cheese sandwiches. Swap out the chicken broth for vegetable broth to make this recipe vegetarian.


Yield: Serves 6-8
Prep Time: 10 minutes
Cook Time: 34 minutes
Total Time: 44 minutes

2 tablespoons unsalted butter
1 cup white onion, chopped
1 cup celery, chopped
2 cups carrots, chopped
2 teaspoons garlic, minced
6 cups chicken broth
1 15-ounce can diced tomatoes
2 cups dry red lentils
2 tablespoons Kikkoman® Less Sodium Soy Sauce
2 teaspoons cumin
1 teaspoon turmeric
¼ teaspoon black pepper
1 sprig of rosemary
2 cups fresh spinach


  1. Heat butter over medium-high heat in a Dutch oven and add onion, celery and carrots. Cook covered for 7 minutes. Stir in garlic and cook 2 minutes longer.
  2. Stir in chicken broth, tomatoes, lentils, soy sauce, cumin, turmeric, black pepper and sprig of rosemary. Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes with lid cracked slightly, or until lentils are tender. Stir in spinach and cook an additional 5 minutes to wilt. Remove rosemary. Ladle into bowls and serve hot.


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