I don’t know about you, but somewhere between Thanksgiving, Christmas, and New Year’s… my normal eating routine kind of disappears. The kids are home, there are treats everywhere, and suddenly I’m way off track. By the time January rolls around, I’m ready for something simple, comforting, and grounding.
That’s why I call this my January Reset Soup!
Why You’ll Love This Lentil Vegetable Soup
- Hearty and filling without being heavy
- Low-calorie but satisfying, thanks to lots of vegetables and fiber
- Simple ingredients (nothing fancy or expensive)
- Great for meal prep — it’s even better the next day
- Naturally high in fiber and plant protein
- Easy to customize with whatever veggies you have on hand
This is the kind of soup that makes you feel taken care of.
Ingredients you will need
Here’s what I’m using today — feel free to swap based on what’s in your fridge or freezer.
- Restaurant-style cabbage slaw mix (with carrots)
- Onion
- Celery
- Garlic
- Brown or green lentils, rinsed
- Green beans
- Green peas
- Potatoes
- Corn
- Water
- Diced tomatoes
- Salt
- Dried parsley
- Dried basil
- “No chicken” style broth or seasoning
Optional:
- A large can of V8 juice for extra veggie flavor (instead of some of the water)
How to Make This Soup
- Start with the veggies.
Add the cabbage slaw mix to a large pot along with the onion, celery, and garlic. Cook for a few minutes until everything starts to soften and smells amazing. - Add the lentils.
Rinse the lentils well, then add about 1½ cups to the pot. - Add the rest of the vegetables.
Stir in the green beans, peas, potatoes, and corn.
(You can also use a bag of frozen mixed vegetables if that’s easier.) - Season and add liquid.
Add salt, parsley, basil, broth seasoning, water, and diced tomatoes. If using V8, substitute it for part of the water. - Simmer.
Bring the soup to a gentle simmer and cook for 45–50 minutes, until the lentils are tender and the potatoes are soft. - Taste and adjust.
Adjust seasoning as needed and enjoy.
Hearty Vegan Lentil Vegetable Soup
Yield:
6 - 2 3/4 cup servings
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
1 hour
A cozy, hearty lentil vegetable soup that’s naturally low-calorie, high in fiber, and perfect for a gentle January reset. Simple ingredients, big volume, and great for meal prep.
Ingredients
- 1 bag (12–14 oz) restaurant-style cabbage slaw mix (with carrots)
- 1 medium onion, diced
- 2 stalks celery, chopped
- 2–3 cloves garlic, minced
- 1½ cups brown or green lentils, rinsed
- 1½ cups potatoes, diced
- 1 cup green beans (fresh or frozen)
- 1 cup green peas (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1 can (14–15 oz) diced tomatoes
- 4 cups water
- 1–2 teaspoons “no chicken” broth seasoning (or vegetable broth powder)
- 1 teaspoon salt, or to taste
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- Optional:
- 2–3 cups V8 juice (replace some of the water for extra veggie flavor)
Instructions
- Heat oil in a large pot over medium heat and add the cabbage slaw mix, onion, celery, and garlic. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.
- Rinse the lentils well and add them to the pot.
- Stir in the potatoes, green beans, peas, and corn.
- Add the diced tomatoes, water, broth seasoning, salt, parsley, and basil. Substitute V8 juice for part of the water if using.
- Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 45–50 minutes, until the lentils are tender and the potatoes are soft.
- Taste and adjust seasoning as needed, then serve hot.
Notes
It's even better the next day!
