This homemade lentil soup is hearty, satisfying and a great choice when you want a low‑calorie, plant‑based meal. It’s full of flavor, uses common pantry ingredients and can be ready in about an hour.
Lentil soup is simple to make and adapts well to what you have on hand. It’s ideal for meatless Mondays or any evening when you prefer a comforting vegetarian soup. Leftovers reheat nicely, so it’s also convenient for meal prep.
Lentil soup ingredients
- Dry lentils: Brown or green lentils work best; avoid split lentils. Pick through them to remove any debris and rinse thoroughly before cooking.
- Vegetables: Onion, celery and carrots provide the base flavor and texture.
- Seasonings: Garlic powder, dried parsley, oregano, thyme, basil, salt, black pepper and a pinch of red pepper flakes for heat if you like.
- Vegetable stock: Adds depth; you can substitute water or chicken stock if preferred.
How to make lentil soup
Step 1: Heat the olive oil in a heavy stockpot over medium‑high heat. Sauté the chopped onion and celery until softened, about 10 minutes. Add the sliced carrots and the dried seasonings, and cook 2–3 more minutes, stirring to prevent sticking.
Step 2: Add the vegetable stock and rinsed lentils, stir, and bring the mixture to a boil. Reduce the heat and simmer, partially covered, for 45 minutes to 1 hour, stirring occasionally, until the lentils are tender and the soup has thickened to your liking.
Step 3: Taste and adjust the seasonings as needed. Ladle the soup into bowls and finish with grated Parmesan if desired. Serve with crusty French bread or your favorite accompaniment.
This lentil soup often tastes even better the next day, so it’s perfect for making a large pot 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 freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Other easy soups for cool weather
If you’re in the mood for more soups this season, simple recipes like chicken noodle, tomato, black bean, French onion, cabbage roll or beef stew are all comforting options that pair well with chilly days and cozy dinners.
Lentil Soup
Amy Duska
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 topping
Instructions
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Saute the vegetables: In a heavy stockpot, sauté the onion and celery in olive oil over medium‑high heat until softened, about 10 minutes. Add the carrots and seasonings and cook 2–3 minutes more, stirring to prevent sticking.
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Simmer the lentils: Add the vegetable stock and rinsed lentils, bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, stirring occasionally, until the lentils are tender.
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Season and serve: Adjust seasonings to taste. Serve the soup in bowls topped with grated Parmesan if desired, alongside crusty bread.
Notes
- To store: Refrigerate leftovers in a covered container 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 up to 3 months. Thaw in the refrigerator before reheating.