about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

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    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Hearty Lentil Vegetable Soup.

When I told you last Thursday that I would have this recipe for you tomorrow, no one actually believed that right?  Okay good, me either.  Just making sure we’re on the same page.

Whenever Casey is out of town, I tend to not really cook the way I do when I’m cooking for two.  I eat things like a whole tub of hummus, or three bowls of cereal for dinner.  But last week, I had a friend coming over for dinner and figured I could do better than a box of Joe’s O’s at the dinner table.

She’s been going through a really rough couple of weeks and months, and I keep trying to think of something I can do make it better.  I have tried to be a comfort by just being there to listen and talk, but I wanted to do something else.  I know when I’m feeling blue, there is nothing I love more than a giant bowl of soup.

Hearty Lentil Vegetable Soup by Daily Garnish

So that is exactly what I made – a giant pot of soup.  We ate, we talked, and I hope it brought a bit of brightness to her week.  This is actually my version of my favorite canned soup from Trader Joe’s.  I eat it all the time for lunch, and now that I know I can make something similar at home, I can have a much fresher (much less expensive!) option.  It is hearty, healthy, and perfect for these chilly winter days and nights.

Hearty Lentil Vegetable Soup

by Emily Malone

Prep Time: 15 minutes

Cook Time: 1-2 hours

Ingredients (6-8 servings)

  • 3 cloves garlic
  • 1 large onion, diced
  • 4 ribs celery, diced
  • 4 medium carrots, sliced
  • 3 medium Yukon gold potatoes, cubed
  • 6 cups low sodium vegetable broth
  • 1.5 cups green French lentils
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon Chinese five spice
  • 1.5 teaspoons sea salt
  • 2 cups frozen green beans
  • 2 handfuls fresh spinach


In a Dutch oven or large heavy bottomed pot, start by sautéing the garlic in a bit of olive oil until it begins to brown. Finely dice the onions, carrots, and celery and then add to the pot.

Cube the potatoes into bite sized pieces, and add after the onions have softened and begun to show browning.  Once all the veggies have cooked for 10-15 minutes, add the vegetable broth, lentils, vinegar, and spices. Bring it up to a simmer, and then back down the heat – you don’t want this to cook at a boil.

Like I mentioned above, I used my favorite canned soup as the inspiration for this recipe.  It’s such a quick and easy lunch option, with lots of good veggies as well as hearty lentils that fill me up with protein.  But it’s also $1.99 per can, so I’m happy to replace the habit with something homemade.  I can see making a big batch of this every few weeks!

Hearty Lentil Vegetable Soup by Daily Garnish

Back to the instructions — Cover and allow the soup to simmer for at least an hour. The lentils will cook and the broth will thicken, so make sure to stir occasionally.  The soup might seem very thick, but hold out on adding any more broth at this time – the green beans and spinach will thin it a bit at the end.

This is one of those soups that can cook for just an hour, or all day in a slow-cooker if you prefer. Once you’re ready to eat – add chopped frozen green beans and a few handfuls of fresh spinach.  Stir the greens in until the spinach is wilted and the beans are warmed.  This should thin the broth quite a bit, but if it needs extra veggie broth at this point, go ahead and add it.  Finish seasoning with salt to taste.

Hearty Lentil Vegetable Soup by Daily Garnish

Dish into individual bowls, and serve along side your favorite bread.

Hearty Lentil Vegetable Soup by Daily Garnish

We had ours with roasted butternut squash quick bread, and it was a match made in heaven. 

Hearty Lentil Vegetable Soup by Daily Garnish

Even though this is a thick, hearty soup, the green beans and spinach keep it feeling light and fresh.  This made an enormous amount of soup, and I’m sort of amazed at how quickly it all disappeared. 

Hearty Lentil Vegetable Soup by Daily Garnish

If you are having family in town for the holidays, this is a great meal to whip up for a group!  I’ll be making it again when my family arrives in Seattle.  As always, enjoy!

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56 Comments so far
Leave a comment

Jennifer @ Peanut Butter and Peppers     at 6:27 am

What a fabolous soup! So hearty!! I think I will try this in the crockpot!!


Christina     at 7:24 am

It’s almost as if you created this recipe specifically for me. I cannot wait to try it!


Jess     at 2:25 pm

I’ve noticed you eat a wide range of beans legumes etc however besides the oats, millet, quinoa and farro do you eat a wide range of wholegrains like buckwheat or barley? Just curious as there are no recipes for these?


Emily Malone Reply:

Jess, I have already answered this several times from you. We eat a lot of whole grains. Not sure why you don’t believe me!


Chiara     at 7:30 pm

Made this today and it is SO good!!!! Already planning to pick up more ingredients for the next batch.


Sarah G     at 7:47 pm

I read this and decided to make it immediately for someone I know who’s been having a hard time – ME! And it was totally the recipe for happiness! I made the bread as well, and it was all so fantastic and unexpected (I’ve never used or heard of Chinese 5 spice before). I’ll be making this again ASAP. Like, tomorrow. A million thanks!!

Also, laughing at the commenter who’s hounding you about whole grains. Too funny…..


Elyse     at 12:11 pm

I made this soup last night while it was snowing in Boston and it was perfect meal for a blustery evening! And the leftovers were amazing for lunch today. Great call with the five-spice–loved the flavor! Thanks for posting such a tasty recipes that I know we’ll be making all winter long. :-)


Whitney     at 12:55 pm

I made this last night, and we loved it! It’s already almost gone because I ate it again for breakfast and a snack today! Thanks for sharing the recipe!


Sunday Evening Snippets #3     at 8:59 pm

[…] can’t wait to try Emily’s Hearty Lentil Vegetable Soup. It sounds […]

Katie     at 10:22 pm

This soup is incredible! I’m a broke college student and I made this as an easy but healthy dinner- I was able to make it last a while by freezing it. It was definitely one of those recipes where you keep going back for “just one more spoonful”. Thank you so much for an awesome recipe!


vegan mofo #4: a vegan survey | Plants & Pages     at 3:35 am

[…] stew, based on Emily’s delicious recipe. Always a winner […]

October, Part 2 | Elyse & Mike     at 9:19 am

[…] This mix of carrots, celery, onions and pink potatoes became a delicious lentil soup. This is one of my favorite fall/winter recipes and I highly recommend making it (and don’t skimp on the five-spice, it’s what makes […]

weekly meal prep. | ciao mama     at 12:07 pm

[…] When dressing up these legumes, my favorite looks are lentil taco meat (via Oh She Glows), hearty lentil soup (via Daily Garnish) and lentil meatballs (via Cookie and […]

weekly meal prep     at 2:57 pm

[…] When dressing up these legumes, my favorite looks are lentil taco meat (via Oh She Glows), hearty lentil soup (via Daily Garnish) and lentil meatballs (via Cookie and […]

skimagic.co.uk     at 1:55 pm

Thank you


5 Recipes That Are Vegan, Easy, and Delicious     at 12:01 am

[…] some of the other ones on this list, this one takes longer than 15 minutes to make, which isn’t in its favour. But what is in its favour is […]

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