Lentil Soup

Lentil Soup

In this recipe:

based on 9 reviews
This Looks YUMMY!
15 min.
60 min.
4 to 6 servings

This Lentil Soup is packed full of nutrition with high levels of vitamin A and iron - and flavor. Lentils, kale or spinach and brown rice combine to make this a hearty vegetarian main dish or soup starter.


  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 2 cloves garlic, finely chopped
  • 7 cups water
  • 1 cup dried brown lentils
  • 4 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 teaspoon white wine vinegar
  • 1 package (10 ounces) frozen chopped spinach or kale
  • 1/2 cup quick-cooking brown rice
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HEAT oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender.

ADD water, lentils, bouillon and vinegar; bring to a boil. Reduce heat to medium; cover. Cook for 18 to 20 minutes or until lentils are tender.

STIR in spinach and rice; cover. Return to boil. Reduce heat to low; uncover. Cook, stirring occasionally, for 15 to 20 minutes or until rice is tender.

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I loved this and so did my husband. He never had kale and really enjoyed it in this soup! Another great vegetarian meal!

- Rachael Vultaggio from Orlando

Delicious and healthful!

This was very easy to make, cheap, and absolutely delicious! And I feel good and healthy after eating it.

- Mary from TX


Loved this recipe! So easy and nutritious! The red bell pepper and green spinach make the soup look as good as it tastes. I used chicken stock instead of the bouillon and omitted the rice. I also added some crushed red pepper to give it a kick. My friends loved it.

- Cindy from Fairfax, Va.


Great recipe; my friends loved it. Thank you.

- Janie Jones from Dallas, Texas

lentil soup

This was very very good. Easy to make. Didn't change a thing. A light tasting soup.

- carla from illinois

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 210
  • Calories from Fat: 80
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 1.5g (6% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 960mg (40% of DV)
  • Carbohydrates: 43g (14% of DV)
  • Dietary Fiber: 18g (71% of DV)
  • Sugars: 4g
  • Protein: 18g
  • Vitamin A: 170% of DV
  • Vitamin C: 70% of DV
  • Calcium: 15% of DV
  • Iron: 35% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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