This homemade lentil soup is hearty, satisfying, and an excellent low-calorie option when you want a filling plant-based meal. It’s full of flavor, uses everyday pantry ingredients, and can be ready in about an hour. Leftovers reheat well, making it a great choice for meal prep or busy weeknights.
Lentil soup is easy to prepare and adaptable: swap the stock, change the herbs, or add extra vegetables to suit your taste. It’s perfect for meatless Mondays or any evening you want a comforting, plant-forward dinner.
The recipe yields a large pot that keeps well in the refrigerator for several days and freezes nicely for longer storage.
Lentil soup ingredients
- Dry lentils: Use brown or green lentils (avoid split lentils). Pick out any small stones or debris and rinse the lentils thoroughly before cooking.
- Vegetables: Onion, celery, and carrots provide the aromatic base and texture.
- Seasonings: Garlic powder, dried parsley, oregano, thyme, basil, salt, black pepper, and red pepper flakes for a gentle kick.
- Vegetable stock: You can use water or chicken stock if you prefer.
How to make lentil soup
Step 1: In a heavy stockpot, heat the olive oil over medium-high heat. Sauté the chopped onion and celery until softened, about 8–10 minutes. Add the sliced carrots and the dried seasonings, and cook another 2–3 minutes, stirring so nothing sticks.
Step 2: Add the vegetable stock and rinsed lentils to the pot. Stir, bring to a boil, then reduce the heat and simmer gently for 45 minutes to 1 hour, stirring occasionally, until the lentils are tender and the flavors have melded.
Step 3: Taste and adjust salt and pepper as needed. Serve hot, ladled into bowls and optionally topped with grated Parmesan. A slice of crusty French bread pairs beautifully with this soup.
This lentil soup often tastes even better the next day, so consider making a double batch to enjoy during the week.
How to store and freeze
- To store: Keep leftovers covered in the refrigerator for up to 5 days.
- To reheat: Warm gently over medium heat on the stovetop, stirring occasionally until heated through.
- To freeze: Cool completely, transfer to freezer-safe containers, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Easy soup recipes that are perfect for the fall weather
When the temperature drops, a warm bowl of soup is always welcome. If you enjoy this lentil soup, other comforting options include chicken noodle soup, tomato soup, black bean soup, French onion soup, cabbage roll soup, and beef stew. These recipes offer a variety of flavors and textures to keep your fall dinner rotation interesting.
Lentil Soup
Amy Duska
Pin Recipe
15
45
1
Ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 cup sliced carrots
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon ground thyme
- ½ teaspoon dried basil
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 8 cups vegetable stock
- 1 lb. dried lentils, washed
- Grated Parmesan cheese (optional)
Instructions
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Saute the vegetables: In a heavy stockpot, sauté the onions and celery in olive oil over medium-high heat until soft, about 10 minutes. Add the carrots and seasonings and cook 2–3 more minutes, stirring frequently.
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Simmer the lentils: Add the vegetable stock and lentils, stir and bring to a boil. Reduce heat and simmer 45 minutes to 1 hour, stirring occasionally, until lentils are tender.
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Season and serve: Taste and adjust seasonings. Ladle into bowls, top with grated Parmesan if desired, and serve with French bread.
Notes
- To store: Keep leftovers covered in the fridge for up to 5 days.
- To reheat: Warm over medium heat on the stovetop until heated through.
- To freeze: Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator before reheating.