Some meals just feel right. You don’t plan them. You don’t stress. You just grab what’s on hand, throw it in a pot, and boom — comfort. That’s exactly what this lentil and vegetable soup delivers. It’s filling but not heavy, cozy without being boring, and wildly easy to make even on a weeknight.

If you’ve ever tried the Pacific vegetable lentil soup and loved it, this version brings that same rich, homey flavor — only fresher. And if you haven’t? Well, get ready to be impressed by lentils.

• Active Time: 20 minutes
• Total Time: 50 minutes
• Servings: 6 generous bowls

Ingredients

Nothing fancy. Just real ingredients that actually make you feel good:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, chopped small
• 2 celery stalks, thinly sliced
• 1 zucchini, chopped (or leave it out if you’re not into it)
• 1 cup brown or green lentils, rinsed
• 1 can (400g) diced tomatoes
• 6 cups vegetable broth — or a box of Pacific Foods vegetable lentil soup
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, just to your liking
• Optional: a few handfuls of spinach or kale, tossed in near the end

Instructions

Preparation

Start by getting everything chopped and measured out. Don’t stress about perfect knife skills — this is rustic cooking. If you’re using the Pacific lentil soup as a base, give it a good shake and have it ready.

Rinse the lentils well. You don’t want dusty bits sneaking into your pot. Once everything’s set up, it’s time.

Cooking

Warm the olive oil in a big soup pot over medium heat. Toss in the onion first and cook it until it softens up and smells amazing. Add the garlic next, stir it around, then drop in the carrots and celery. Let those cook for a few minutes — maybe five — just enough to start softening.

Now add in the zucchini, lentils, diced tomatoes, broth (or that boxed Pacific lentil soup), thyme, and bay leaf. Stir it all together and bring it to a boil.

Once it’s bubbling, turn the heat down and let it simmer gently. Give it about 30 minutes. The lentils should be nice and tender, but not mushy.

If you’re using greens, throw them in for the last 5 minutes so they wilt without turning to mush.

Serving

Fish out the bay leaf and give the soup a taste. Need more salt? Pepper? Add it now.

Serve it hot — ideally with crusty bread or a slice of gluten-free toast. If you’re feeling fancy, top it with a little lemon juice or grated cheese. But honestly, it’s solid all by itself.

Nutrition Facts

Here’s what you’re roughly getting per bowl:

• Calories: ~220
• Protein: 12g
• Carbs: 34g
• Fiber: 10g
• Fat: 4g
• Sugar: 6g

This one’s nutrient-dense and filling. Great for lunch or dinner.

Tips and Variations

Make it yours. This soup’s flexible and forgiving.

• Want it quicker? Use red lentils — they cook faster and get creamier.
• Like a kick? Add chili flakes or a dash of smoked paprika.
• In a rush? Heat up Pacific vegetable lentil soup and add your own veggies to upgrade the flavor.

If you’ve got leftover veggies lying around, don’t hesitate to toss them in. This is the kind of recipe that doesn’t mind substitutions.

Conclusion

A good lentil vegetable soup doesn’t need bells and whistles. Just honest ingredients, a pot, and a little time. Whether you’re chasing that Pacific Foods flavor or just trying to clean out the fridge, this recipe hits the spot.

For more comforting soups and recipes, take a look at Gluten Free Crumbley’s soup collection.