Lentil Vegetable Supper Recipe

Humble, wholesome, mildly seasoned, easy one dish meal

Lentil Vegetable Supper

Lentil Vegetable Supper Recipe: Serve this one dish meal over cooked grains or pasta, or chilled as a hearty salad. Jazz it up with herbs, hot sauce, or tamari.

This easy tasty lentil supper is a sample recipe from The 4 Ingredient Vegan by Maribeth Adams, with Anne Dinshah.

We also feature their delicious Artichoke, Leek And White Bean Soup

Total Prep & Cook Time: 70 min

Yield: 6 Servings

Nutrition Data Per Serving: 374 calories, 25g protein, 4g fat, 43g carb, 25g fiber, 321mg sodium


  • 1 Tbsp extra-virgin olive oil
  • 4 cups bite-sized mixed fresh vegetables (see tip)
  • 1 carton (32 ounces) unsalted vegetable broth
  • 1 can unsalted (28 ounces) chopped tomatoes
  • 2 1/2 cups dried brown lentils
  • Salt and ground black pepper to taste


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  1. Heat the oil in a heavy soup pot over medium-high heat.
  2. Add the vegetables and cook and stir for about 7 minutes, or until slightly browned.
  3. Stir in the broth, tomatoes, and lentils.
  4. Bring to a boil.
  5. Turn the heat down to low, cover and simmer for about 50 minutes, or until the lentils are tender.
  6. Season with salt and pepper to taste before serving.

Recipe Tips:

Recommended vegetables include broccoli, carrots, cauliflower, celery, collard greens, green beans, kale, onions, sweet potatoes, and zucchini.

Protein Ebook

Frozen vegetables don't work well in this recipe because they tend to add a significant amount of water to the dish, causing it to be somewhat runny.

Savvy Veg felt that 8 servings is really more like it. That would bring down the calorie count, and using unsalted tomatoes and vegetable broth would reduce the sodium.

Soaking the lentils for a few hours in hot water before cooking will make for shorter cooking and softer lentils.

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