This homemade lentil soup is hearty, satisfying and an excellent low-calorie option when you want a wholesome, plant-based meal. Full of flavor and simple pantry ingredients, it comes together in about an hour and makes a generous batch that reheats beautifully.
Lentil soup is easy to prepare with everyday ingredients, making it a great choice for meatless Mondays or any evening you want a comforting, plant-forward dinner.
This recipe takes roughly an hour from start to finish, and leftovers can be enjoyed throughout the week.
Lentil soup ingredients
- Dry Lentils: Brown or green lentils work best—avoid split lentils. Pick through and rinse well to remove any debris.
- Vegetables: Onion, celery and carrots provide a classic base.
- Seasonings: Garlic powder, dried parsley, oregano, thyme, basil, salt, black pepper and red pepper flakes add depth and warmth.
- Vegetable stock: Use vegetable stock for a vegetarian version, or substitute water or chicken stock if preferred.
How to make lentil soup
Step 1: In a heavy stockpot, heat the olive oil over medium-high heat and sauté the chopped onion and celery until soft, about 10 minutes. Add the sliced carrots and the dried seasonings, and cook another 2–3 minutes, stirring so nothing sticks to the bottom of the pot.
Step 2: Add the vegetable stock and the rinsed lentils, stir, and bring to a boil. Once boiling, reduce the heat to a gentle simmer and cook for 45 minutes to 1 hour, stirring occasionally, until the lentils are tender and the flavors have melded.
Step 3: Taste and adjust salt, pepper or red pepper flakes as needed. Serve the soup hot, ladled into bowls and finished with grated Parmesan if desired. A slice of crusty French bread is a perfect accompaniment.
This soup often tastes even better the next day, so it’s ideal for making a large pot to enjoy across several meals.
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.
- To freeze: Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Easy soup recipes that are perfect for the fall weather
When temperatures drop, warm soups are a reliable comfort. If you like this lentil soup, consider other simple, cozy soups for cooler days.
- Chicken Noodle Soup
- Tomato Soup
- Instant Pot Black Bean Soup
- French Onion Soup
- Instant Pot Cabbage Roll Soup
- Instant Pot Beef Stew
Lentil Soup
Amy Duska
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 topping
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 softened, about 10 minutes. Add the carrots and seasonings and cook 2–3 more minutes, stirring to prevent sticking.
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Simmer the lentils: Pour in the vegetable stock and add the rinsed lentils. Bring to a boil, then reduce heat and simmer 45 minutes to 1 hour, stirring occasionally, until lentils are tender.
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Season and serve: Adjust seasonings to taste, ladle into bowls and top with grated Parmesan if you like. Serve with crusty bread.
Notes
- To Store: Refrigerate leftovers covered for up to 5 days.
- To Reheat: Warm over medium heat on the stovetop until heated through.
- To Freeze: Cool completely, transfer to a freezer-safe container and freeze up to 3 months. Thaw in the refrigerator before reheating.