This lentil soup blends nourishing lentils with seasonal vegetables and fragrant herbs to make a comforting, satisfying dish that’s simple to prepare.
Using only a few pantry staples and minimal prep, you can have a wholesome pot of soup simmering on the stove quickly.
Lentil soup is perfect for busy weeknights and relaxed weekends alike — like a cozy blanket on a cool evening.
Table of Contents
- What is lentil soup?
- Ingredients for lentil soup
- How to make lentil soup
- Serving Suggestions
- Similar recipes
- Lentil Soup Recipe
What is lentil soup?
Dried lentils are ideal for soups because they don’t need soaking and typically cook in about 30 minutes.
Below you’ll find a straightforward, Italian-inspired recipe for a healthy, flavorful, and deeply satisfying lentil soup made with dried green or brown lentils.
This version uses simple pantry staples and a classic flavor profile that feels familiar and comforting. If you want to explore variations, consider spicy North African or Indian takes using warming spices, or a lighter red-lentil style for a smoother texture.
Ingredients for lentil soup
Note: Exact quantities appear in the recipe box below. The list here explains the purpose of each ingredient and possible substitutions.
Flavor base
A good flavor base — known as soffritto in Italian or mirepoix in French — is key to a tasty soup. It’s simply vegetables gently sautéed in oil to release sweetness and aroma. You’ll use:
- Olive oil: extra virgin preferred; any neutral vegetable oil will work.
- Onion: white, yellow, or red all work; shallots or leek are fine substitutes.
- Celery: provides savory depth; celery seeds can substitute in a pinch.
- Carrot: adds natural sweetness and color.
- Garlic: fresh is best for bright flavor.
If you’re short on time, frozen pre-chopped mirepoix or a quick pulse in the food processor speeds prep.
Herbs
Simple dried rosemary and bay leaves are recommended. Thyme can replace rosemary, and sage works for bay leaves. Use fresh herbs tied in a bouquet garni if you prefer.
Lentils
Brown or green dried lentils are recommended because they keep their shape and have a pleasant bite. French puy or black lentils can be used but often need longer cooking. Split red lentils are less suitable for this hearty, chunkier style of soup.
If you use canned lentils, reduce the liquid and cut the cooking time roughly in half.
Tomatoes
Canned crushed or diced tomatoes give body and acidity. Ripe fresh tomatoes may be substituted when in season — dice them before adding.
Vegetable broth
Lentils need plenty of liquid to cook. Reduced-sodium vegetable stock adds flavor; water works too but season carefully.
Potatoes
Potatoes contribute creaminess as they break down slightly and release starch. You can swap in other vegetables like sweet potatoes, squash, mushrooms, cauliflower, or green beans.
Leafy greens
Add any tender leafy green near the end of cooking: spinach, Tuscan or curly kale, Swiss chard, bok choy, or savoy cabbage are all good choices.
Salt and black pepper
Season with sea or kosher salt and freshly ground black pepper. Add red pepper flakes for a touch of heat if you like spice.
Balsamic vinegar
Balsamic is optional but brightens the soup with a sweet-acid balance. Fresh lemon juice or apple cider vinegar are good alternatives.
How to make lentil soup
1. Start with the flavor base
Coarsely chop the carrot, onion, and celery into small pieces. Heat olive oil in a large pot or Dutch oven and sauté the chopped vegetables for about 4 minutes, stirring often. Add pressed garlic, dried rosemary, and bay leaves, and cook a further minute until fragrant.
2. Simmer in broth
Rinse dried lentils to remove dust, then add them to the pot. Stir in vegetable stock, canned tomatoes, and potatoes cut into bite-size pieces. Season with salt and black pepper, bring to a boil, then reduce heat and simmer for 30–45 minutes, or until lentils are tender. Add more broth or water as needed to maintain the desired consistency.
Tip: Lentil cooking times vary by type and age—taste for doneness and add liquid if the pot reduces too much while simmering.
3. Add leafy greens
A few minutes before the end of cooking, stir in chopped leafy greens and the balsamic vinegar. Cook until the greens wilt, then taste and adjust seasoning.
Tip: Spinach wilts quickly, while kale and chard need a few extra minutes.
Serving Suggestions
Serve this soup with toasted crusty bread rubbed with garlic and a drizzle of extra virgin olive oil or chili oil. It’s also excellent topped with grated Parmesan and thinly sliced scallions, or served over brown rice with a dollop of yogurt for added creaminess.
Storage
Make ahead: Lentil soup is excellent for meal prep — flavors deepen after a day. You can refrigerate or freeze batches for easy meals later.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Cool completely, then freeze for up to 3 months in freezer-safe containers.
- Thawing: Defrost overnight in the fridge or use a microwave defrost setting.
- Reheating: Warm on the stovetop or in the microwave, adding a splash of water or broth if it has thickened.
Similar recipes
Soups with legumes: Minestrone, black bean soup, mung bean soup, kale soup, chickpea soup, Tuscan white bean soup, and split pea soup.
Lentil dishes: Lentil bolognese, lentil hummus, lentil patties, lentil salad, mujaddara (lentils and rice), lentil chili, lentil loaf, lentil curry, and quinoa-lentil salad.
Lentil Soup
With a few pantry staples and minimal prep, you can have a wholesome pot of soup simmering in under an hour.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 rib celery chopped
- 3 medium carrots chopped
- 3 cloves garlic pressed
- ½ teaspoon dried rosemary
- 2 bay leaves
- 1 cup dried lentils brown or green
- 2 medium (12 ounces) potatoes diced
- 6 cups vegetable stock
- 1 can (15 ounces) crushed tomatoes
- 6 cups (6 ounces) spinach
- 1½ tablespoons balsamic vinegar
- 1 teaspoon salt
- ⅛ teaspoon black pepper optional: ¼ teaspoon red pepper flakes
Instructions
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1. Make the flavor base: Heat the olive oil in a large pot. Add chopped onion, celery, and carrots and sauté for about 4 minutes, stirring frequently. Add pressed garlic, dried rosemary, and bay leaves and cook for one more minute.
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2. Simmer in broth: Add rinsed lentils, diced potatoes, vegetable stock, and crushed tomatoes. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer 30–45 minutes until lentils are tender, adding more liquid if needed.
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3. Add leafy greens: A few minutes before finishing, stir in the spinach and balsamic vinegar. Cook until the greens wilt. Taste and adjust salt before serving.
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4. Serving suggestions: Serve with toasted crusty bread rubbed with garlic and a drizzle of olive oil or chili oil. Optional toppings include grated Parmesan, sliced scallions, brown rice, or a spoonful of Greek yogurt.
Notes
Nutrition information refers to one serving out of four, without bread or cheese.
Substitutions
- Olive oil: any neutral vegetable oil works.
- Onion: swap with leek or shallot.
- Rosemary: use thyme or a small pinch of ground cumin for a different profile.
- Bay leaves: sage leaves or a pinch of turmeric or curry powder can be used instead.
- Lentils: brown or green are best; canned lentils require less liquid and much shorter cooking time.
- Tomatoes: passata, puree, diced, or crushed canned tomatoes are all suitable.
- Broth: water can replace stock; adjust salt accordingly.
- Potatoes: substitute other vegetables such as sweet potato, squash, mushrooms, cauliflower, or green beans.
- Balsamic: lemon juice or apple cider vinegar are fine substitutes.
Storage
- Refrigeration: Keeps up to 5 days in an airtight container.
- Freezing: Freeze for up to 3 months after cooling completely.
- Thawing: Defrost in the fridge or use a microwave defrost setting.
- Reheating: Heat on the stove or in the microwave, adding water or broth if necessary.
Nutrition
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