Recipe + Photo by April Viar 

Up The Irons Lentil Soup with toasted bread slices

“Up the Irons Lentil Soup” is inspired by the mighty Iron Maiden. Packed with the goodness of iron-rich lentils, carrots, green peppers and sweet potatoes, this soup is not just a feast for your taste buds but a powerhouse of nutrition. 

Servings: 12


  • 2 cups dried lentils, sorted and rinsed
  • 2 tbsp of olive oil
  • 1 tsp salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder 
  • 1 tbsp Italian seasoning
  • 1 tbsp Better Than Bouillon Certified Vegan Organic Seasoned Vegetable Base Reduced Sodium
  • 4 carrots, sliced into rounds
  • 2 sweet potatoes, diced
  • 1 large sweet onion, diced
  • 1 green pepper, diced 
  • 12 cups water 


  • Start by bringing lentils, salt, olive oil and 12 cups of water to a rolling boil in a large stockpot. 
  • Once bubbling, toss in your veggies, vegan bouillon and spices. 
  • Let it reach another boil, then simmer on medium low heat for 30 minutes.
  • If you are feeling fancy, garnish with scallions, parsley or go all out with some crunchy croutons.