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Lentil Veggie Soup

Lahav Ardi

“I first made this soup when Mom was sick and I was 6 1/2 years old,” says Lahav. “I told Mom to ‘lay down and rest, I’ll make lunch.’  I convinced her I could do it. I made this soup, and she felt better that night.“ Sometimes Lahav adds cut-up skinless, boneless chicken breast slices. He always has this with multigrain bread with gouda and mozzarella melted on top, followed by mixed berries and kiwi. –Lahav Ardi, age 9, Utah

Makes 8 servings


 6 cups vegetable broth, plus more if needed

1 cup assorted lentils (red and green)

1/3 cup barley

½ onion, peeled andfinely chopped

¼ cup finely chopped celery

4 small red potatoes, cut into ½-inch cubes

6 carrots or 12 baby carrots, peeled and thinly sliced

1 cup fresh or frozen peas

1 cup fresh or frozen corn

1 cup sliced white mushrooms

1/2 teaspoon parsley

1/2 teaspoon oregano

½ teaspoon basil

½ teaspoon cilantro

½ teaspoon sage

Salt and pepper


1. In a large stock or soup pot over moderate heat, combine the vegetable broth, lentils, barley, onion, celery, potatoes, carrots, peas, corn, mushrooms, parsley, oregano, basil, cilantro, and sage. Bring to a boil, then lower the heat and gently simmer, stirring occasionally, until the lentils and potatoes are fully cooked, about 45 minutes. Serve hot.

Featured in the Healthy Lunchtime Challenge. Check out more winning recipes here.