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Home » Recipes » Soups + Stews

Hearty Lentil Soup

Published: Oct 21, 2020 · Modified: Apr 25, 2022 by Jessica · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Leave a Comment

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This hearty, comforting lentil soup is easy to make and chock full of veggies and flavor!

When the weather gets cold, there’s nothing better than a big bowl of soup with a few slices of warm bread. This rustic lentil soup recipe is vegan and very satisfying, even for the serious meat lovers.

If you’re interested in adding more plant-based meals to your diet, lentils are something you should get into. These little legumes are highly nutritious, tasty and a great way to add protein and fiber to soups, salads, side dishes and more. There are also several different kinds of lentils and each variety works best for a different purpose. To make this hearty lentil soup, I suggest brown or green lentils. This article from Cooking Light is a good reference if you want to learn more about how to use different types of lentils.

*This post contains affiliate links — please see my disclosure for details*

overhead view of two bowls of lentil soup with crusty bread

What do I need to make this lentil soup?

The ingredient list is fairly simple with a few fresh veggies, herbs and spices and some pantry staples. Lentils are one of the most economical plant based proteins you can always have on hand. I order most of my pantry staples from my favorite online grocery store, Thrive Market. You can get all the organic pantry staples for 25-40% off!


 

Dried Lentils – brown or green lentils is what I use for this recipe.

Onions, Carrots, Celery, Garlic – the foundation for so many of the world’s best recipes!

Can of tomatoes – you could use whatever you have in your pantry here. I always have these fire roasted tomatoes on hand but you could sub diced tomatoes or even crushed tomatoes. Crushed tomatoes are more liquid and will create more of a tomato broth instead of pieces of tomato but the flavors will be pretty much the same and you can’t go wrong either way.

Veggie broth – I use this veggie broth to keep the recipe vegan and totally plant based. Chicken broth would also be delicious!

Herbs and Spices – You can play around here depending on your tastes. I typically go with cumin, a bay leaf, oregano, hot paprika and salt and pepper.

Optional – a squeeze of lemon adds a nice pop of brightness. Sometimes I also wilt in some sturdy greens like spinach or kale for an extra nutritious boost! This recipe is very forgiving and customizable. Have fun with it.

close up of hearty lentil soup in a whilte bowl with bread in the background

Hearty Lentil Soup

Jessica
This hearty, comforting lentil soup is easy to make and chock full of veggies and flavor!
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Prep Time 15 minutes mins
Cook Time 40 minutes mins
0 minutes mins
Total Time 55 minutes mins
Course Main Course, Soup
Cuisine American
Servings 6
Calories 322 kcal

Ingredients
  

  • 2 cups dried brown or green lentils
  • 1 ½ cups diced carrot about 2 large
  • 1 ½ cups diced celery 3-4 ribs
  • 1 medium yellow or sweet onion diced
  • 4 cloves garlic minced
  • 15 ounce can fire roasted or diced tomatoes
  • 1 bay leaf
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 6 cups vegetable broth
  • 2-3 tablespoons olive oil
  • Optional: lemon wedges and sturdy greens like spinach or kale

Instructions
 

  • Bring a pot of 6 cups of salted water to a boil. Remove from heat add dried lentils and soak for 15 minutes.
  • While lentils are soaking, dice onion, carrot, celery and mince garlic.
  • Drain lentils and set aside. In a large heavy bottom pot or dutch oven, heat 2-3 tbsp olive oil over medium heat. Add in onion, celery and carrot and cook for 7-10 minutes, stirring frequently, until vegetables are cooked and caramelized.
  • Add garlic, oregano, cumin, paprika, bay leaf, salt and pepper and cook for another minute or two until garlic is fragrant.
  • Add in tomatoes, veggie broth and drained lentils and bring soup to a simmer. Cover and let simmer for 35-40 minutes until lentils are tender. Check for seasoning. Serve with lemon wedges.
  • Optional: wilt in some sturdy greens like spinach or kale

Notes

  • For a deeper flavor profile, when cooking the vegetables, allow them to brown and then scrape the bottom of the pan when adding the stock to distribute the flavor.
  • Lentil Soup often becomes quite thick during cooking or storing.  If it gets a bit too thick simply thin it out with a little water or stock.

Nutrition

Calories: 322kcalCarbohydrates: 51gProtein: 18gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1283mgPotassium: 970mgFiber: 22gSugar: 8gVitamin A: 6171IUVitamin C: 14mgCalcium: 104mgIron: 6mg
Keyword best lentil soup, easy lentil soup, hearty lentil soup, how to cook lentils, lentil soup recipe, lentil soup with dried lentils, lentils, vegan lentil soup
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Filed Under: All Recipes, Gluten Free Recipes, Main Dishes, Recipes, Soups + Stews, Vegetarian Recipes Tagged With: best lentil soup, brown lentils, dried lentil recipe, green lentils, hearty lentil soup, how to cook lentils, how to make lentil soup, lentil soup recipe, lentils, vegan lentil soup

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about me

Welcome! I love creating delicious, healthy-ish food at home with simple, whole food ingredients. I’m self-taught and spending time in the kitchen is my creative release.

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