1-Pot Everyday Lentil Soup

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Two bowls of homemade vegetable-packed lentil soup

Everyone needs a good lentil soup in their back pocket for days when you don’t really feel like cooking but want something nourishing on the table fast.

This is my go-to version, which happens to require just 10 (basic) ingredients, 1 pot, and a little more than 30 minutes to prepare. Shall we?

Wood platter with potatoes, rosemary, lentils, celery, broth, kale, carrots, and shallots

The base for this lovely, everyday soup starts with hearty vegetables for plenty of plant-based fiber and flavor.

I went with carrots, celery, kale, and potatoes. Garlic and onion are optional (they seem to aggravate some people’s digestion, so I’ve left them as optional in this recipe). And in my opinion, the real flavor magic happens when you add your own Homemade Vegetable Stock (so rich, flavorful, and such a good use of vegetable scraps leftover from the week).

Stirring a big pot of our easy lentil soup recipe

Of course, you can’t have lentil soup without the lentils! I went with green lentils, but you could also sub other varieties if you’d like (just adjust cooking time accordingly). And if you’re not a lentil fan, you could always sub cooked beans, such as white beans or chickpeas – both would be lovely here.

Lentil Soup FAQs

Can you use dried herbs?

Yes! I always roughly double the amount with fresh vs dried. So if it’s 1 Tbsp fresh rosemary, add only half that in dry (1 1/2 tsp). Dry herbs can be more potent because they are concentrated. But really, with herbs add as much as you want flavor!

Does adding salt to lentils before cooking prevent them from softening?

In our experience, adding salt to lentils before cooking doesn’t cause a problem. If your lentils have not softened, it is more likely that they are not as fresh and need to be cooked longer.

What else can I add to lentil soup?

This recipe is very versatile. You can try adding tomatoes, switching out the greens for spinach (fresh or frozen), adding your favorite herbs/spices, or adding lemon at the end for a little zing.

Can you make lentil soup in a slow cooker? 

Though I haven’t tried it, I think it would work! I would suggest sautéing the veggies on high, then adding everything liquid and dry (lentils and broth, etc) and putting it on low all day. Add greens in the last 10 minutes!

Can you make lentil soup in an Instant Pot?

I haven’t tried this in an Instant Pot, but some of our readers have done so with success. They have found that it speeds up the process of cooking the lentils.

Bowls of our Everyday Lentil Soup recipe garnished with sprigs of fresh thyme

I hope you all LOVE this easy, everyday lentil soup. It’s:

Fiber- + Protein-rich
Super healthy
& Seriously delicious

This is my go-to meal when the weather gets cold and I want a no-fuss meal on the table fast. It reheats beautifully, which makes it perfect for making ahead and packing for lunches throughout the week.

Bonus? One serving has nearly 19 grams of protein and 14 grams of fiber!

What to Serve with Lentil Soup

It pairs beautifully with a rustic bread – such as sourdough toast or my Fluffy Vegan Spelt Rolls. It would also go well with white or brown rice, cauliflower rice, or Garlic & Herb Flatbread.

Or for more greens, try pairing with a hearty kale salad or simple green salad.

More Easy Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Overhead shot of two bowls of Everyday Lentil Soup with fresh herbs

1-Pot Everyday Lentil Soup

An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. The perfect plant-based main or side that requires just 10 ingredients, 1 pot, and about 30 minutes to make.
Author Minimalist Baker
Bowls of Everyday Vegan Lentil Soup beside a tray of vegetables
4.85 from 246 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Course Entree, Side, Soup
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days



  • 2 Tbsp water (or sub oil of choice // such as avocado or coconut)
  • 2 cloves garlic minced (or sub 2 Tbsp garlic-infused oil*)
  • 2 small shallots (optional // or 1/2 white onion as recipe is written // diced)
  • 4 large carrots (thinly sliced)
  • 4 stalks celery (thinly sliced)
  • 1/4 tsp each sea salt and black pepper (divided // plus more to taste)
  • 3 cups yellow or red baby potatoes (roughly chopped into bite-size pieces*)
  • 4 cups vegetable broth (plus more as needed)
  • 2-3 sprigs fresh rosemary or thyme (I used a bit of both)
  • 1 cup uncooked green or brown lentils (thoroughly rinsed and drained)
  • 2 cups chopped sturdy greens (such as kale or collard greens)


  • Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.
  • Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it’s cooking too quickly.)
  • Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
  • Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
  • Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it’s become too thick, or herbs for earthy flavor.
  • Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).
  • Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.



*If subbing garlic-infused oil, add in the last few minutes of cooking.
*In place of potatoes, you can also sub butternut squash, sweet potato, or other squash or root vegetable of choice.
*Nutrition information is a rough estimate calculated with homemade broth and without oil or additional garnishes or sides.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 359 Carbohydrates: 68.7 g Protein: 18.6 g Fat: 2.7 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.7 g Monounsaturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 764 mg Potassium: 1538 mg Fiber: 13.6 g Sugar: 11 g Vitamin A: 15500 IU Vitamin C: 48.7 mg Calcium: 130 mg Iron: 5.4 mg

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My Rating:

  1. Shela Arnholt says

    I omitted the potatoes and added a bit more carrots and lintels. I used kale. This dish is delicious 😋

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the great review and for sharing your modifications, Shela!

    • Support @ Minimalist Baker says

      Hi Faith, red lentils will be more prone to getting mushy, but should work if you cook them for less time. Let us know how it goes!

  2. Jennifer Jones says

    Made this tonight! Subbed tj’s cooked lentils & just added them later on in the cooking process. Added extra black pepper at the end. SO GOOD.

  3. Tanya says

    I liked this recipe because it wasn’t a curried lentil soup (I already had lots of curries in the freezer). Followed the recipe except I left out the kale because I didn’t have any. Super simple, and inexpensive to make: just a couple potatoes, carrots, and celery and I love lentils! I used prepared vegetable broth, but added a bit of nutritional yeast and a healthy tablespoon or two of tomato paste to make it more like your broth recipe.
    Freezes well and got jealous glances from coworkers when I brought this to the office. Will definitely make again!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it! And those additions sound lovely. Thank you for sharing, Tonya! xo

    • Jay says

      Paired this with the recommended flatbreads and it’s super tasty. Lacked just a touch of depth for me but that could be due to not having time to prepare my own vegetable stock. I added Henderson’s Relish (Sheffield’s version of Worcestershire Sauce) to compensate and thought it was bangin’! :)

  4. Jodie says

    First time making any lentil dish and it was delicious! I used sweet potatoes instead of white potatoes – will defiantly make this again! I used your homemade vegetable broth too (but I had to leave out the tomato due to an allergy)

    • Deb says

      I love this soup; I love it so much I’ve made it 3 times in the last couple of weeks. I have never followed the recipe exactly. I’ve never had shallots on hand, so I used half an onion, no fresh herbs, so I used dried. I usually use kale for the greens, but I usually and the whole bunch instead of 2 cups. I have also used red veined sorrel and watercress for the greens. I omit the salt, and just throw all the ingredients in the instant pot for 20? minutes, then add the greens and replace the lid for 5 or so minutes. It’s always delicious, and I’m always sad when it’s all gone.

      • Support @ Minimalist Baker says

        Amazing! We’re so glad you enjoy it, Deb! Thank you for the lovely review and for sharing your modifications! xo

  5. Ellie says

    This recipe is extremely easy to make, delicious and filling. I added around 8 cloves of garlic instead of 2, and it was just right for me. My husband and I find 6 servings to be really filling and it is just as delicious (if not more) of the 3rd day as it is the 1st. Everyone should try this, especially in the colder months! It also gives you good energy afterwards.

  6. Sally says

    I am a die-hard soup fan and making a pot that is tasty and nutritious is always my goal when I try something new. This soup is just the ticket. Since I didn’t use the homemade vegetable broth I took a peek at the recipe and then either added ingredients not already in the soup (tomato paste & nutritional yeast) and increased others (garlic, S&P). Other than that I added extra onions, and to make this the perfect meal I made your “Easiest Whole Grain Seeded Bread” that I like to toast and then cut into chunks to throw in most soups…could eat this for lunch & dinner every day of the week!

    • Support @ Minimalist Baker says

      Yumm, sounds perfect! Thanks so much for the lovely review and for sharing your modifications, Sally!

  7. Hannah says

    This is like a classic veg soup but with more protein because of the lentils – so yummy! I didn’t have any kale but it still tasted flavourful and I subbed the dry lentils for tinned lentils for convenience and it was fine. Great, staple soup recipe that you can alter to suit your own taste if you wanted to :)

  8. Caitlin says

    I absolutely love this recipe! I’ve made it twice now- the second time I made it I froze half to take on a camping trip and it was so nice to have around the campfire. I replaced the celery with fresh green beans, upped the black pepper, rosemary and thyme (I used dried herbs), and used celery salt instead of the sea salt. I found that it takes closer to 5-6 cups of liquid. It’s now my go-to soup recipe for cold days- thanks so much!

  9. Lily says

    So good! A hug hit with the family! I doubled the recipe and followed everything to the letter except for adding the juice of half a lemon. Really brightened up the flavor. This will be going into our meal rotation. Thank you!

  10. Lindsy says

    It was so good! Do I leave the figs in there or break it up? Is it Just there to add flavor? Was a bit confused. Thanks

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Lindsy! We’re not sure what you mean by figs? Are you referring to the thyme stems? You can remove them.

  11. Brie says

    I love this soup! I made it when I was pregnant and froze it so that my partner and I would have home cooked meals at hand when baby arrived. It was delicious and comforting postpartum. Great flavors.

  12. Mari C Schimmer says

    Yum! So easy, warm, comforting and delicious! I made this for my partner who is returning from a rainy weekend camping with Girl Scouts. We didn’t have fresh herbs on hand so I used a heaping half-teaspoon each of rosemary and thyme. I also needed an extra 2 cups of broth for a total of six. We served with grilled rosemary bread and an episode of the Great British Baking Show. Thank you for another delicious recipe!

    • Support @ Minimalist Baker says

      Ooo – sounds like the perfect combo! And a delicious meal after a rainy camping trip. Thanks so much for the lovely review, Mari!

  13. Maddie says

    Another perfect recipe from MB! This was so delicious – hearty, filling, and so healthy. We made some garlic bread to serve with it, but it would be equally as delicious on its own! I can’t wait for it to be colder outside to enjoy this even more.

    • Support @ Minimalist Baker says

      Hi Cherie! We haven’t tried it ourselves but other readers have had success by following the recipe normally (use the sauté function on the instant pot) and then pressure cooking for 15 minutes after adding the lentils. Let us know how it goes!

  14. Amy says

    I made this with the suggested broth recipe. I love that this recipe is mostly veg with some lentils. Even then, I am going to make this soup without lentils this weekend. My gut just can’t handle them anymore. But I love the broth and veggies so I’ll make a veggie soup that I can add chicken to. I had to add chicken broth to the soup, unfortunately, because it cooked down too much as the lentils cooked. I don’t anticipate that happening when I make it next because I’m going to increase the amount of water in the broth and I won’t be adding lentils, so it won’t need to cook as long. The cook time on this recipe of 20 minutes was not long enough for the lentils. Thank you for such a yummy and healthy recipe!

    • Support @ Minimalist Baker says

      Thank you for sharing, Amy! Some people find pressure cooked (or canned) lentils easier to digest! You can add them later in the cooking process. Not sure if that will help you, but thought we would offer the suggestion! xo

  15. Bethany says

    My partner and I love this soup – it’s a regular in our rotation in the cooler months! It’s simple but filling and yummy. We find we need an additional 2 cups of broth for a total of 6 cups, and we also add more kale than the recipe calls for. We are also careful to bring it to a boil and then keep it at a simmer while it cooks, or the lentils take much longer to cook. Thank you for easy, delicious recipes!

  16. Michaela VanOmmen says

    This is a new household staple! Fantastic recipe! 5 of us went through 4 quarts in a day! We paired it with sourdough and vegan truffle steak butter.

  17. kim nedz says

    Thanks. I made it today. However it sucked up all the broth because I added Quinoa to it. I should have made the quinoa separately. I omitted the potatoes and substituted them with zucchini. I added other seasonings such as Mrs. Dash Garlic and Herb, Mrs Dash Table Blend, and Andrew Zimmern Tuscan Sun. I used Pin Himalayan Salt. Taste delicious. Thanks for the recipe.

    • Support @ Minimalist Baker says

      Thank you for sharing your experience, Kim! Quinoa is quite absorbent so cooking it on the side or adding more water should help for next time.

  18. Sam Mackenzie says

    I usually leave my partner to cook soups as I’m newly veggie but they weren’t feeling great so I thought that I would give it a go! I followed your recipe and added a few aditions of my own (herbs,spices and veg) which produced a really wonderful and wholesome dish!! Thank you !

  19. Lauren says

    This soup has been in my weekday rotation for a long time. I make it probably a couple times a month or more. Love it! Healthy, nourishing, satisfying, savory and delicious. Thank you, Minimalist Baker!

    • Support @ Minimalist Baker says

      Amazing!! We’re so glad you enjoy it. Thanks so much for the lovely review, Lauren! xo

  20. David tofu says

    Not a bad basis for a soup, but this recipe is extremely bland!

    There are literally no spices at all in this recipe other than pepper, and that alone simply doesn’t cut it. I added paprika, chilli powder, and a lot more pepper and salt than suggested.

    I made the Minimalist Baker stock for this, and found that to be fairly bland as well.

    I batch cooked this to freeze, and found that you will need to prepare a lot more stock than suggested!

    I have gotten a little inspiration form this recipe, but I certainly would not recommend for anybody to follow it to a tee.

    • Support @ Minimalist Baker says

      Hi David, sorry to hear you didn’t enjoy it. We used herbs (rosemary and thyme) vs. spices in this one. Did you include the tomato paste and nutritional yeast in the stock? Those should add a lot of flavor. Or what veggies did you use for it?

      • David tofu says

        I used more tomato paste and nutritional yeast than the upper amount suggested in the recipe, and more rosemary and thyme as well. I closely followed the recipe for both the stock and the soup, but it was just desperately craving some spices! I was able to fix it in seconds simply by adding some paprika and chilli powder. I wanted to give four stars, because I thoroughly enjoyed it after adding spices but, without that addition, it just didn’t have enough flavour for me.

        • Support @ Minimalist Baker says

          Thank you for the feedback, David! Glad to hear you were able to modify to taste!

  21. Tiril says

    I made this once before and I loved it, and was thinking of making it again soon! But could I use pre-cooked lentils, and could I add some tomato paste to the soup if I don’t make the vegetable broth from scratch? If so, how much?

    • Support @ Minimalist Baker says

      Hi Tiril, You can use canned, but add them later on so they don’t get mushy. And yes to the tomato paste too – we’d suggest 1-2 Tbsp. Hope that helps!

  22. Cat says

    Absolutely amazing!! I‘m surprised with how flavourful it was, but also not because Dana’s recipes never disappoint. I used a brown onion instead of shallots, lots of frozen spinach, fresh rosemary but dried thyme, veggie stock powder instead of broth, 1 tablespoon of nutritional yeast, 1 tablespoon of tamari and an extra 2 cups of water. Interested to know cooking times for instant pot? Xxxx

    • Support @ Minimalist Baker says

      Aw, we’re so glad to hear it, Cat! Other readers have suggested 15 minutes high pressure, but we think even less may work. We’d suggest sautéing the garlic, shallots/onion, carrots, and celery in oil or water and then add remaining ingredients, pressure cook on high for at least 10 minutes, and allow a natural release. Hope that helps!

  23. Rio says

    I constantly make this and it never gets old! Super packed with nutrients and fiber!! Also it’s incredibly easy for a college student like me!! Thank you very much for this recipe!! :) So yummy!

  24. Sterling Doll says

    This soup is DELICIOUS! I’m just now getting into the vegan lifestyle so I’m always looking for that familiar taste I’ve come to know.

    I’d like to know why your soup was an orange color? I like colorful food which is why I was attracted to this recipe.


    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Sterling! Thanks for sharing! We like to use our homemade broth which has tomato paste in it. You can find it linked in the recipe.

  25. Lisa says

    I made this soup in the afternoon, for dinner that night, to help develop the flavors prior to serving it given I had to use a yellow onion instead of the shallots. In the broth, I used sprigs of both fresh rosemary and thyme to simmer. Additionally, I was a 1/4 cup shy of the lentils so I added an extra cup of broth to the soup and then near the end of cooking I tossed in a can of rinsed & drained chickpeas. Lastly, after adding the greens (I used baby spinach since the family doesn’t like sturdy greens) I finished the soup with about 1.5 TBSP of lemon juice and a little more olive oil and S & P. While the soup would have been tastier with the shallot, this did turn out a nice, stew like soup high in plant protein with the addition of the chickpeas.

  26. Zoe says

    Loved this, one of my favorite lentil soups to-date! Added a big squeeze of lemon at the end and it gave it just the pop it needed. Definitley adding to my rotation

  27. Nadi Luz says

    Hi. Thank you for this recipe. It is good except it is taking much longer than 1/2 hour to cook. More like 1 hour for the potatoes to soften.
    Waiting to eat it!

    • Support @ Minimalist Baker says

      Hi Nadi, thanks for sharing your experience. We’d suggest cutting the potatoes into smaller pieces next time to help them soften sooner.

  28. Evalyn German says

    I forgot to mention we served this last night with your “The Best Vegan Gluten-Free Cornbread.” (my son tried to eat almost half of it. lol) Today I ate the leftovers with leftover “8-minute sweet potatoes.” It was to die for!

  29. Evalyn German says

    Dana, this dish is always delicious but over the years our family has found that sometimes it sings more than others. I have recently found that the Broth, potato and type of onion used makes a HUGE difference!

    Here is what my family has decided is their favorite! The shallot is a MUST. Onion works but the shallot… wow, packs a flavor punch. We omit celery and Thyme due to allergies and flavor preference. The rosemary is perfect! We now use only red potatoes instead of gold for flavor and texture. And for greens we have found a love for lattice kale. Again for flavor and texture. Finally for veggie broth we use homemade or Sprouts brand or Good & Gather brand. We end up using about 6 cups because my daughter is a broth fiend. Again, thanks for this dish. It’s a family favorite!

  30. Laura says

    Enjoyed this soup a lot, with butternut squash instead of potatoes. Found it filled me up well for the rest of the day.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Laura! Thanks so much for the lovely review and for sharing your modification! xo

  31. Dawn says

    I made this last night for dinner. It was great! I added 1 extra cup veggie broth and 1 cup water toward the end (ran out of broth at that point), otherwise it would have been too dry. I added tomato paste and nutritional yeast as I see some have suggested in the comments (it was a bit bland without). Also, I used a white onion because I don’t usually have shallots on hand. Finally, I served my husband’s portion and then I added the kale to the rest of the soup for 4 minutes (he’s not a big kale fan). I paired it with a nice homemade vegan whole grain bread. Hit the spot on a snowy evening!

  32. Soraya says

    I keep a weekly rotating soup for my three year old, it is the perfect way to get a packed bowl of veggies and fiber all in one and lentils are usually my go to ingredient. We all enjoyed it so much, it is my favorite lentil soup so far. I’ve tried a smoky chickpea, a lentil tortilla soup, and a slow cooker lentil soup recipe, but this one is so much more effortless while staying flavorful and hearty! I definitely used olive oil to sauté my garlic and ended up using onion as well (no shallots on hand) a total of 6 cups of broth since I like my soups more liquid-y. I somehow missed the kale/greens despite it being in the photo! I’ll have to try it next time I make it. Once served I sprinkled a little cayenne and toasted a buttered up sourdough slice. I’m looking forward to remaking as it’s already completely gone. Great recipe!

    • Support @ Minimalist Baker says

      What a great idea! We’re so glad you enjoyed this one. Thanks so much for the lovely review, Soraya! xo

  33. James says

    I made this soup this evening and it was easy to make and very good. I definitely had to add quite a bit more broth. I was wondering why your broth looks more red and thick? And what is the red liquid ingredient in the pic with the raw ingredients? Thanks!

    • Support @ Minimalist Baker says

      Hi James, we’re so glad you enjoyed it! Thanks for sharing! We used a vegetable broth with tomato paste in it (our preferred for more flavor).

        • Support @ Minimalist Baker says

          Hi Jennifer, red lentils will be more prone to getting mushy, but should work if you cook them for less time. Let us know how it goes!

  34. Robert says

    Approaching 60,
    My first attempt ever at making something Vegan/Vegitarian.
    Followed the recipe to the letter, used coconut oil initially fearing my lack of skills would be immediately ruin the effort.
    Absolutely delicious, so happy with my first ever.
    Thanks for the recipe and for showing me the entry door.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Robert. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Laurie Yankowitz says

    I made this soup today and just LOVE it! SO delicious! I sauteed the aromatics in olive oil, used Kitchen Basics vegetable broth (a heartier, more flavorful broth than other brands I have tried); and especially enjoyed the fragrance and robust flavor provided by the fresh sprigs of thyme and rosemary. I included celery stalks but did not dice them as I like the flavor imparted in the soup but not eating it – so removed them when soup was done, along with the sprigs. Hearty and tasty and I like that it is not tomato-based like so many l lentil soups.

  36. Lauren says

    Delicious! I used turnips instead of potatoes for higher nutrition and it was so yummy! Added nutritional yeast and fresh lemon juice at the end. Will be making again! Your flavors are always amazing!

  37. Alexandra says

    Made this last night and was initially unimpressed with the lack of flavor. But THEN: I added a quarter cup of nutritional yeast and a half cup of vegan parmesan and tah dah! Flavor. Those ingredients woke up all the goodness of everything else in the pot. Almost threw the recipe out but now I’m going to make it again

    • Support @ Minimalist Baker says

      Hi Alexandra, thanks for sharing! We think additional salt or a more flavorful broth would have helped too.

  38. Alex says

    I know this is literally lentil soup, but I’m wondering if you could substitute in some kind of smaller pasta (like orzo?) instead. Would that work? Thanks for the recipe!

  39. Su D says

    Thank you for a vegan lentil soup recipe that actually is delicious! Cooked I used the Instant Pot, added some pearly barley so it’s more a stew than soup, totally yummy. This is filed under my favorites list.

  40. RB says

    Made this tonight- so comforting and good! Made verbatim except I used 1/2 a red onion instead of shallot (what I had on hand) and used Veggie Better Than Bullion for the broth. I added 1 heaping tbsp each of both tomato paste and nutritional yeast when I added the broth. The finished soup has plenty of flavor, but could even add more tomato/yeast if you want a super concentrated broth. Lentil soup is my go-to comfort meal and I’ve tried so many recipes- this one is now in my top 2 faves. Can’t wait to make the homemade veggie stock tomorrow for future soups!

  41. Jen says

    Great recipe! Thanks for posting. I made it in the crock pot. Put everything except the kale in to start. high for about 4 hours (probably could have gone a little longer but i like my veggies still a little firm) or low for a good portion of the day. Added the kale with about 20 min left and it worked perfect.

  42. Denise says

    My family and I made this recipe together and loved it (highly recommend with skillet cornbread) – a new fave as we head into cold weather season. Thanks a bunch!

  43. Celeste E Hickman says

    Loove this lentil soup:-)) Especially the way it fills up my apt with such savory aroma…Mmmm. The substitutes I use for my liking are: olive oil, yucca (yess), chicken broth (for heartier flavor), red lentils. I add chopped red pepper as well. I also use both rosemary and thyme. Deeelish!

  44. Dee says

    Hello I’ve been making this recipe for quite some time and read that other readers had success with this recipe in the Instant Pot. Are you able to post the instructions. Thanks

    • Support @ Minimalist Baker says

      Hi Dee, other readers have suggested 15 minutes high pressure. We’d suggest sautéing the garlic, shallots/onion, carrots, and celery in oil or water and then add remaining ingredients, pressure cook on high for at least 10 minutes, and allow a natural release. Hope that helps!

  45. Zee R. says

    This soup was amaziiiing.

    I didn’t use any greens lol nor carrots. I did add the potatoes , the lentils, onions, garlic + red and yelow bell peppers + tomato sauce. For herbs I used Italian seasoning, salt, black pepper, oregano. At the end I added a bit of hot sauce to make it spicy :)
    Once served some chopped up cilantro and sour cream on top and ta-dah!!!

  46. PJ says

    Excellent recipe that allows lots of flexibility! I added extra lentils because I like my lentil soup denser and wanted to use up my supply. I also tomato paste and nutritional yeast at the end to give it umami as suggested by Dana in the comments below.

  47. Hannah Ditzenberger says

    A favorite of mine. I made this many times last winter and spring. Today is dreary and cold, and I’m excited to enjoy this for dinner once again!

  48. Barbara says

    BEST lentil soup recipe. Loved it! In fact, it’s really the only lentil soup I’ve enjoyed eating!! The carrots and potatoes and rosemary added greatly to the soup. All family members enjoyed this. Thank you!!!

  49. Lisa says

    I’ve made this recipe many times and it’s always come out absolutely delicious!! This meal has become a staple in my home. I am thinking of doubling the recipe in order to serve six people. Do you think just doubling all ingredients would be ok and turn out the same?

    • Support @ Minimalist Baker says

      Hi Lisa, we’re so glad you enjoy it! Yes, doubling should work well. Just make sure to use a large enough pot.

  50. Kat says

    LOVED this recipe! This nourishing recipe is easy to digest, easy to make, and SO delicious! Just want I needed. I added some broccoli, a couple dashes of acv and coconut aminos at the end. YUM!

  51. Bonni Baby says

    So delicious! I made the broth, and followed the recipe exactly as written! However I did cheat and use pre cooked lentils from Trader’s Joe’s. I put them in after the kale for 5mins. Served over brown rice. 10/10 recommended and will make again. Thanks for the veggie scrap saving idea! I started my freezer bag today!!

  52. Amanda says

    This soup is so delicious and easy to make. I used my food processor to make it quickly and the thinly sliced carrots and celery really make a nice texture. I cooked it with my homemade bone broth and it was not only delicious, but so nourishing. Thanks for another great recipe!!!

    • Support @ Minimalist Baker says

      Did you use our DIY veggie broth? If not, perhaps try adding tomato paste and nutritional yeast to add depth.

      • Dani says

        Looks delicious! Think this would be okay to toss in a slow cooker for the day so it’s ready when I get home from work?

        • Support @ Minimalist Baker says

          Hi Dani, we haven’t tried it, but we think a slow cooker would work! We’d suggest sautéing the veggies on high, then adding everything liquid and dry (lentils and broth, etc) and putting it on low all day. Add greens in the last 10 minutes!

  53. Amanda Miller says

    I did make this in the Crock-Pot, and it’s so good, I’m making it for a third time today! I made a pot for my parents who also loved it. 8 hours on low seems to work perfectly. I used to hate all sorts of vegan protein besides tofu, so it’s nice that I have found a lentil recipe that I love ☺️

  54. Allison says

    Soups are tricky for me, as they’re often too salty or not flavorful enough, or just not a substantial meal for me.

    I am not entirely sure what magic is in THIS soup, but it was completely delicious and satisfying! I used no oil, 3/4 yellow onion, the dried spices, and a bit more potatoes than called for.

    I aim for whole-food, plant-based oil-free most of the time and always appreciate your inclusion of an oil-free option. You’re the absolute best!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoyed it, Allison! Thanks so much for the lovely review!

    • Victoria says

      Hiya! I would like to make this for a group of 10 people. The serving size says 4, but when I simply double everything , it really just seems like WAY too much. Assuming I just want to get ten 12-16oz bowls out of this, would you say doubling the recipe would be the way to go to get the proper amount?

      • Support @ Minimalist Baker says

        Hi Victoria, we’d say this recipe makes ~10 cups. But you could probably just double if serving with something else?

  55. Amber Khanduja says

    My entire family was screaming for more! They absolutely loved it! I massaged the kale before adding to get rid of the bitterness. Will definitely be making this again and again❤️

    • Support @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Amber. We are so glad your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo


    Hands down the best homemade lentil soup! (Keep in mind I am practicing going vegetarian)The taste was so indulging! For starters, I DISLIKED lentils! Simply unappealing to me. Then one day I had the most wild craving for them. I decided to jump online and so some research of my own on different recipes. Of course there is plenty out there, however, this one in particular caught my eye. I decided to give it a try as I trusted my instincts. I made a pot for my boyfriend and his friend and I simply died! It was so flavorful at the same time packed with nutrients! They both loved it! I am online today writing this review because it is my 4th time making it! =) Gratzi~~

  57. Amanda Miller says

    Making this tomorrow, I wonder how it would do in a crock pot? I know soup is usually great in a crock pot, but I’m wondering if the lentils will turn to mush since the potatoes and carrots would need to cook for a long time.

    • Support @ Minimalist Baker says

      Hi Amanda, we haven’t tried it, but that could be an issue. Let us know if you try it!

  58. Courtney says

    Delicious!!! I’m slowly incorporating new foods into my palette and this was my first time trying lentils. So so so so good.

  59. Stephanie says

    Made this soup several times. Often like to add/use whatever we have at home. Today we changed the carrot to zucchini, and half chickpeas instead of lentils. Delish!

  60. Brittany says

    Loved this recipe !! Thanks so much ! I didn’t have kale or any greens so I added some green cabbage 2 minutes after the potatoes .. also didn’t have celery but it still tastes amazing !
    I also only had 2 cups of veggie broth so I subbed the other 2 plus another 1 with mushroom broth ! Super easy to make and super tasty!
    Thanks again !!

  61. Josephine says

    Totally delicious! I’ve made this once a week for the past two months and we are all still gobbling it up.

    I follow the recipe but my lentils take at least double the time to get soft. I use Gota lentils, maybe I should soak them?

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Joesphine! We haven’t tried with those lentils, but yes, maybe try soaking next time. Let us know how it goes!

  62. Sandy says

    I’ve been making this soup for the past year and it’s constantly a household favourite. Absolutely delicious, packed with tons of flavor, and my favorite part is that it’s easy and healthy. Thank you for sharing this recipe with my family ♥️

    • Support @ Minimalist Baker says

      Aw, we’re so glad to hear it, Sandy! Thanks so much for the lovely review!

  63. Jane says

    Very good recipe…have made it three times and will continue to be a go-to. Comforting and good for you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jane. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  64. ayanaberry says

    I love this recipe! My favorite part is using as a foundation to experiment with other ingredients, herbs, sauces, etc. Always comes out great and keeps for a week easily which has been great during quarantine.

  65. Karri says

    Made this today for Sunday lunch. Absolutely Delicious!

    I soaked my green lentils for 3-4 hours (for improved digest ability) and then cooked in a pressure cooker under full pressure for 7 minutes with natural pressure release. I replaced the shallots with onion and used my homemade veggie stock. I increased the stock by 1-2 cups as I found it to be too thick.

    Will definitely be making again. Thank you

  66. Courtney says

    I made this tonight for the first time, and it will NOT be the last!! I subbed cooking onion because I didn’t have shallots, and I used homemade veggie stock. I also doubled the amount of lentils, and cups of broth (because I love left overs!) and I’m so glad I did, because this will be so good again tomorrow! I took pics and will be posting to IG tomorrow, I’ll be sure to tag!!

    Thanks for the great recipe!

  67. sarah says

    This soup is really good. I can’t have onion or garlic so I left those out and just used more celery and added a sprinkle of asafetida to the vegetables as they sauteed. I used marjoram instead of rosemary/thyme. For the broth I use the “brilliant bouillon” from Mikoyo’s Homemade Vegan Pantry book (and in that I use a super dark, 3-year chickpea-barley miso). I think during the covid19 quarantine I’ve made this soup 7 times so far, including tonight, and it’s just a really good, satisfying meal!

  68. Heidy says

    It was soooo delicious !! My parents were so impressed. This was our first time eating lentils and it was awesome. Thank you:) So happy it has all the nutrition facts too. A step to eating more plant-based for sure.

  69. Sabine says

    Just made the soup and it turned out delicious! Added frozen spinach and blitzed some of it for a thicker consistency. Looks almost like a stew now but that is exactly how I like it. Another fabulous recipe, thanks!

    • Morgan says

      This was delicious! Followed the exact ingredients – cooked it in the crockpot on low all day. Will definitely make again, thanks for the wonderful recipe!

  70. Carl Meyer says

    Yum – this was really tasty. I added lemon juice (highly recommended) then blended half in the vitamix and then poured that back in to give it a creamier texture. I also garnished it with coconut cream and cilantro. Everyone loved it and went back for second and third servings.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Carl. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Emily S says

      I made this and it was tasty and simple. Added lemon juice and some coconut whipped cream to top it off. Delicious. Also wanted to add thanks for adding a way to scale up or down a recipe.

  71. Jo Ellen Hirsch says

    Love your recipes, especially now – because they are about general process, and substitutions work. I didn’t have enough potatoes, I had no vegetable broth, added half a can of italian grape tomatoes and water instead. Not having fresh spices, used a blend with rosemary, thyme, marjoram and savory. Added collards (pre-softened). It all worked and I now have a recipe to vary again and again depending on what’s available.

    Ended up taking me more time because I didn’t add the liquid all at once, so I was in effect stopping the cooking every time I added it. You can tell I don’t regularly cook ….

  72. Kara says

    This recipe was super easy to make and all the ingredients were quarantine staples I have around my house. It has more flavor then I was expecting. Definitely making this again!

  73. Karen says

    This soup was great! So satisfying. I cooked it in the instant pot – as I saw elsewhere, 15 minutes at pressure was perfect. I added vegan ground round in the pot, and I served it with parmesan in the soup and biscuits on the side.

  74. Alyse says

    This turned out so good, and was super easy!!
    I made this soup and used ground sausage! (The store didn’t have ground beef so I ended up with ground Italian sausage). It turned this yummy soup into a spicy stew, as the meat and lentil combo make it pretty hearty.

  75. Claire says

    Loved it! So easy to make. I added one cup one cooked quinoa to it because I had some extra in my fridge and I didn’t have quite enough potatoes. It turned out great :) Thanks for this recipe!

  76. Chantal says

    I make this every now and then and it’s super delicious! I love eating it with some bread and cheese. Personally, I like cooking the kale longer, and sometimes I skip the lentils since I don’t always have those on hand, but the soup tastes amazing anyway. I love how versatile this recipe is.

  77. Sierra says

    Delicious and versatile. Made this in the instant pot, like an earlier review suggests, 15 minutes high pressure. I used portobello mushroom in place of carrots. Yum!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Sierra! We’re so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  78. Austin says

    This is a great go-to if you want a simple hearty meal without turning on the oven.
    I also found it great for using up food items I had that were about to expire. This resulted in tweaks of the recipe, but it still turned out delicious.

    ~My Substitutions~
    -Sweet potato instead of Yellow potato
    -Red lentils instead of Green lentils
    -Frozen spinach instead of Kale
    -I only had 1 cup of Veg Broth so I added 1 cup of aquafaba and 2 cups water

    ~Impromptu Additions~
    -Hemp Seeds
    -Chili flakes for some heat

    Thanks as always for another amazing recipe :)

  79. Becca says

    Absolutely Fabulous soup Dana, dont know what I would do without your healthy recipes.

    I opted for chicken stock for added immunity benefits over the vegetable stock and it was so lovely with a buttered wholegrain soft roll :)

  80. Jennifer Baykan says

    Like everything I’ve tried from here, this is wonderful and easy and delicious as heck I used sweet potatoes and thinking that I should balance it I swapped the thyme for a tablespoon of chili powder and a teaspoon of Chipotle powder. What a great spicy kick!

    Thank you so much for making me a confident chef!!

  81. Liz says

    This recipe was perfect for a pregnant mumma looking for a wholesome dinner. I used organic veg where I could and lentils. I added cumin, pumpkin and used thyme. So easy and absolutely delicious recipe. Thank you for sharing.

  82. Peter Beckles says

    The lentils are not the freshest so I’ll cook them a bit before I add them at Step 4.
    I’ll get back to you.

  83. Brittany says

    This recipe is one of my go-to weeknight meals! I’ve made it so many times that I have the recipe memorized and absolutely love it :) the flavor, comfort and nutrition is the best combo. Thank you!! ❤️

  84. Kristine says

    Hello from Canada!
    This recipe is DELICIOUS!!
    My entire family loved it, including my picky eaters and we now love curly kale.
    Very filling – meaning it carried us until super.
    I did a second batch and changed spices for cumin and added spicy chorizo. Again the dish was a hit on our home. This recipe is versatile and a keeper!
    Thanks and we look forward to trying out more of your recipes !

  85. Rose martin says

    I loved this recipe easy to follow.its so yummy how it’s turned I ate like was in competition with someone ??thank you?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      lol, thanks for sharing, Rose! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  86. Rona says

    I made the soup this afternoon and it came out good, not great. Yours looks like it has a tomato base. I used sweet potatoes instead of regular potatoes, I added some chicken stock and I also used peas and corn. I even used a splash of Worcestershire sauce but it still seems like it is lacking something. I may add some tomato paste and see how that works. I wish I could post a picture on here. It looks delicious. It just needs a little kick of some sort !

    • Support @ Minimalist Baker says

      Hi Rona, we used our DIY vegetable broth which has tomato paste and nutritional yeast in it- so maybe play around with adding those?

  87. Eliisa says

    Loved this recipe. Basic prep but abundant in flavor. I added some extra salt, a bit of curry powder and a bit of turmeric (but I have no doubt it would be delicious as written.) We doubled the recipe and the left overs have been great to take to work and freeze for later! Thanks for another wonderful recipe.

  88. Beatriz says

    I made the soup 2 weeks, it was delicious!! Everybody in my family love it. I was ask to make it again. So by popular demand. I will make it today?. The recipe was easy to fallow. Thank you!

  89. Jay says

    I make this for my family at least twice a month and my kids love it. We serve it over rice and I make vegan bread rolls, amazing.

  90. Melissa Berard says

    So, my husband and I are NOT Vegan but my daughter and her husband are. They are expecting 1st baby and I was looking for freezer meals. I doubled the recipe and made it for dinner to then freeze the rest to put in her freezer. It was a good soup, and the lentils are definitely needed to thicken the soup, what we didn’t care for was the rosemary. I only used 2 sprigs even though doubling would have called for 4 but it was way too overpowering. Will make this again, but without the rosemary. It made the soup sweet instead of savory for us.

    • Support @ Minimalist Baker says

      Hi Melissa, thanks for the feedback! We would suggest maybe trying thyme next time for a more mild flavor.

      • Melissa Berard says

        I think you might be right! I did put Vegan Worcestershire in it to cut the rosemary which did help. Thanks for the suggestion.

  91. Ana says

    Such a great recipe! It was so easy to prepare and make and the end result was amazing :) I wouldn’t change a thing. Didn’t have home made veg broth, but the store bought one was just as good. My little one doesn’t really like lentils much but ended up loved it for lunch today, eat a full plate. This will go in the cookbook as a keeper :)

  92. Barbara H says

    I just made this soup. It was so delicious and really easy. I followed the recipe. Used the shallots and garlic. Boxed vegetable broth and dried herbs instead of fresh. And it was all good. Added a little curry powder too. Doubled the recipe and was glad I did. Now I’ll have plenty for lunches this week!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Barbara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  93. Plant Based Mama says

    Just made this for the first time! I may have taste tested a whole bowl. :) I followed the recipe exactly. Only small differences, I only had dried thyme and I used store bought broth. This is the first meal that has tasted good to me for weeks. I am in my third pregnancy and first trimester. I will be eating this every day since it’s nutritious and actually settles well. Thanks for another great recipe!

  94. Lauren says

    This recipe was delicious and way more flavorful than I anticipated – in the best way! I added tomato paste right before deglazing with red wine; I also added green peas at the very end. So good, hearty & healthy!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lauren. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  95. Sandra says

    Hi from Toronto!

    I just made this and it was DELICIOUS and super easy! I’m a new grad student so im always looking for simple and hearty meals – this came out fantastic and made my whole house smell good.

    Thank you for sharing and I can’t wait to make more of your recipes!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sandra. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  96. Meghan says

    So good! This is perfect for our small group right now because 1) it’s cold and rainy every day lately & 2) we are doing the Daniel Fast together for Lent.

    I added English peas and may throw some kale in a bit before we eat tonight. Im also feeling in need of extra coziness, so I added in curry and a little coconut milk.

    I love all of your recipes! ThAnks for sharing them with us!

    • Support @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Meghan! Love those additions too! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  97. Yvette says

    I made 2 batches of this soup: In both batches, I substituted a medium sweet potato (instead of red skinned potatoes), I used rosemary and thyme and I used Lacinato kale. However, for one batch, I used water instead of oil and I omitted the celery (I don’t like celery). I enjoyed both sets, with and without celery. I also divided my batch into 4 servings for lunch for the week. I will definitely make this soup again.

    • Support @ Minimalist Baker says

      Thanks so much for the sharing, Yvette. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Tina, we don’t have an exact measurement in cups, but it is 1/4 of the total recipe. Hope that helps!

  98. Geraldine says

    Loved it!
    I made this for my vegan daughetr and my fussy father when they came to lunch and it went down well.

    I added soaked split peas which gave it a lovely additional texture.

    I’ve liked both of the recipes that ive tried from you now & look forward to trying more.

  99. Robert says

    Just made this soup tonight! Truly came out amazing and the family loved it. I used the recipe for the broth base and just added a little cumin and some curry spice to add a little extra wow factor. Prep time was a little longer but not by much. Overall about an hour from start to finish (not counting making the broth). Plated with rice in the center using a 2/3 measuring cup to form white rice into a nice shape and garnished with fresh cilantro with the soup poured around. Looked and tasted phenomenal!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Robert. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  100. Grace says

    Hello! I was wondering if this recipe requires soaking the lentils overnight, because the recipe makes it seem like very little prep time is needed.

  101. Paula says

    @ballerinafarm shared this recipe on IG the other day and I’ve just made it and it’s THE BEST dish I’ve made in a long time! Totally divine!

  102. Jack Waller says

    Awesome recipe!! Tossed in some of my own spices (I tend to like things spicy) but overall followed this recipe as my base and wasn’t disappointed one bit. Making another pot this week :)

  103. Caroline L Athey says

    I made this tonight as our meatless meal. I didn’t have any potatoes so substituted sweet potatoes. Served with a crusty french bread. It was absolutely delicious and I will definitely make it again.

  104. Courtney Rosenthal says

    I’ve made this twice and it’s the perfect winter meal. I subbed the potatoes with sweet potatoes the first time because it was all I had (it was delicious). The second time I added some red pepper flakes to add some heat and some tomatoes to add some acid. I also squirt a bit of lemon on top when I reheat.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Courtney. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  105. Colleen says

    This sounds delicious! I just had a question for you.

    Usually when I cook lentils, they never fully tenderize when I season them before they are cooked. Do they become tender in the cooking process for this recipe, even though salt and pepper are added before the lentils are cooked?

    • Support @ Minimalist Baker says

      Hi Colleen, we’ve never had a problem with it, but you can add the seasonings at the end if you would prefer. Sometimes if lentils aren’t cooking fully it can also be a sign that they are old. Hope that helps!

  106. Clive says

    I agree with some other comments here.

    1) Preparation took longer than stated, but I am okay with this.

    2) I had to use a fair bit more water. I added an extra cup, but it needed more for it to really be a “soup”.

    3) I used vegetable stock rather than the recipe for vegetable broth. The final product might have been a little bland because of this. I used sage, rosemary, and thyme. Maybe I didnt use enough?

    4) Ate with rice. Was certainly very hearty and filling. Cheap way to cook lunch for the next week.

    I will probably use this recipe as a base to experiment with. Needs more flavour, more water, maybe using the veg. broth recipe. For me it needs a bit of a kick or a deeper, earthier umami.

    But I did like it! :)

    • Li says

      Yes, although there are so many good red lentil recipes, you might as well look them up. Red lentils benefit from deeper flavored spices like cumin and coriander, bloomed. And since they don’t hold together as well as green lentils do, you may opt to purée your soup and serve with croutons

    • Lauren says

      I browned mushrooms really well before adding the vegetables in the recipe. I also added a couple tablespoons of tomato paste before deglazing with red wine, along with some soy sauce and vegan chicken seasoning. I think those additions really helped add depth & umami to the soup – which I’m always after in vegetarian/vegan recipes!

  107. Alanna says

    This soup was delicious and filling! I had to add quite a bit of extra water during cooking and added some cumin for a bit more flavour. I didn’t have any kale on hand, so used spinach instead. It turned out very nice and I will definitely be making it again.


    I can always count on Minimalist Baker for delicious, easy, and nutritious meals! I’m a WFPB nutritionist and I made this recipe last night after getting home at 7 p.m. I had it ready to eat by 7:40 even with it being the first time making it! (For me, that’s huge with a new recipe). I added mushrooms, swapped out red onion for the shallots (I didn’t have any of those and I wasn’t about to run to the store at 7 p.m. on a Sunday night!), and added 2 tbsp of floor mixed in with the stock to make it more of a stew. Everyone really enjoyed this “stick to your ribs” meal! Will definitely make it again! Thank you Dana!

  109. Cindy Adler says

    My husband and I are just starting our plant-based journey, and this soup has become a weekly favorite! It is very flavorful and the root vegetables keep a nice firmness to them which makes the soup very hearty.

  110. Paul says

    I’ll start with the unkind part. No way a normal person does this prep in 5 minutes as the recipe states. I guess I felt a bit mislead about how quickly I could get this on the table. But washing, peeling and/or slicing carrots, onion, garlic, celery, potatoes is not a 5 minute job. Aside from that, the recipe turned out “okay” but I probably would not make it again without some serious thought about how to add a bit more zing. Seemed a little bland to me, but maybe my broth isn’t the best. On the positive side, it feels good to eat a satisfying soup that’s cruelty free.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the constructive feedback. We’ll see about making the time estimates more accurate!

  111. Kate says

    Hello! I love lentil soup and this looks great – I was just wondering if it could be done in the slow cooker? Thank you!

    • Support @ Minimalist Baker says

      Hi Kate, we’d say do the sautéing on high, then add everything liquid and dry (lentils and broth, etc) and put on low all day. Add greens in the last 10 minutes! Let us know how it goes (we don’t own a crockpot, but assume it can work).

  112. Andrea says

    This soup is the bomb-diggety. I was hesitant to double it off the bat, in case it was terrible. Joke’s on my because this stuff is AMAZING!!!!! Thank you! You had me at first bite.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Andrea. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  113. Dena says

    This was absolutely amazing! I made it as written and we all enjoyed it. I will definitely make it again. Thanks so much for sharing these amazing recipes :)

  114. Sarah says

    Yum, this was GOOD! I used green onions instead of shallot and omitted garlic (on low fodmap diet), French green lentils (20min cook time), spinach, and after lentils finished cooking I added some low fodmap veggie stock powder. Also found I needed to add another 1.5cup of water as the lentils cooked. Will def make again, thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sarah. We are so glad you enjoyed it and were able to adapt to your needs! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Sarah says

        There we go. I had to resubmit the comment several times as it kept giving me an error message that my email address was invalid. I think I must have forgot to click the stars again when I went back to resubmit. 5 star recipe!

  115. Teresa Torres says

    I made this soup today and it was so good, I had a bowl for breakfast. Dana, I can always count on you for a perfect vegan meal. This soup is definitely going on my weekly rotation. Next, I’m making your kale salad. I’m sure it will be perfect. Thank you again for an absolutely wonderful recipe. BTW: I made this in my Instant Pot. I sauteed the veggies in broth (using the saute function), and then added the rest and cooked it for 15 minutes (manual) with a natural release. Perfect!

  116. Taryn says

    Made this today to have some yummy soup on hand post surgery. It was super easy to prepare and cooked so quickly, I was eating a bowlful before I knew it! So tasty and filing.
    Slight variation, I had 2 pieces of smoked bacon to use so I diced it up and added it in as well.
    Love your recipes, so glad I found you on Instagram ?

    • Support @ Minimalist Baker says

      Hi Kaysey, one serving is 1/4 of the total recipe. We don’t have an exact measurement, but would estimate about 2-3 cups per serving. Hope that helps!

  117. fran knoble says

    i’d like to know if this one pot lentil vegebable soup can be prepared just using plain water . Don’t want to bother preparing homemade veg. broth. Can’t use the prepared broths … all seem to contain tomato and soy products. Am on restricted diet. Wouldn’t this recipe, since it contains lots of vegetables, automatically create a flavorful broth? Thanks.

    • Support @ Minimalist Baker says

      Hi Fran, we aren’t sure it would be quite flavorful enough, but it might work! Let us know if you give it a try!

  118. Kyra says

    I always had a love/dislike relationship with lentil soup. Love – because it’s so easy to make. Dislike – because every recipe I tried was sort of bland and a bit dissapointing… Until now! This soup turned out fantastic!!!! 10/10 would reccommend to anyone looking for an easy, healthy, and delicious recipe.

  119. Daniela says

    Loved this!! Was so good and easy to make. Was wondering, if I had it in the fridge for 5 days and I put it in the freezer on the 5th day, is it still good? Thanks!

    • Support @ Minimalist Baker says

      That should still be fine! Just make sure to eat within 24-48 hours of defrosting. Thanks for the lovely review!

  120. Amber says

    Loved this recipe. I ate one bowl for dinner and divided the rest up into three containers for the rest of the week. I used two sprigs of rosemary because I didn’t have the thyme (ok lame pun) I LOVED the way it made my kitchen smell when cooking. Thanks!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Amber. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  121. Gcm says

    I made this and found it to be very bland. I have a high sensitivity to potatoes so I substituted cauliflower but otherwise I made it according to the recipe. It did not have enough liquid even though I used more than 4 cups of broth. I did not use the broth recipe from this site. To salvage it I added more broth (covering might help), 3-4T fresh dill, 1tsp oregano, 1tsp basil, 2T of vinegar and a can of diced tomatoes. It is edible now, but I wouldn’t make it again.

    • Support @ Minimalist Baker says

      Sorry to hear that was your experience! What brand of broth did you use? We recommend our homemade broth for best results!

  122. Nichole Battleday says

    I thought this was the perfect amount of flavor and texture. Just what I had been searching for after being sick for the past couple of weeks. I forgot to pick up veggie broth so I subbed miso broth, but it was delicious nonetheless. I would absolutely make again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Hannah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  123. Akaila Powell says

    Fabulous added a little bit of cinnamon and diced tomatoes used baby yellow and red potatoes a little bit of jaleponos and curry it was amazing ty

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Akaila. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  124. Lorna says

    You are right about this being an every day lentil soup! It is delicious! I ommitted the oil and just used water. In your pictures your soup is red, and I was wondering what the red liquid is in the ramekin? I added a can of fire roasted tomatoes. This recipe is a keeper and I will make it often! Thank you!

        • R. says

          Thanks for this recipe. Looks yum!

          If using canned lentils, would the amount of liquid in the recipe need to be reduced? Also, how many cups of cooked canned lentils would you recommend?

          Would Idaho potatoes be fine? And any suggestions on a celery substitute? (I can’t really eat celery though I can eat celery seed.) Would drained canned kale or collards work?

          I saw somebody’s suggestion about adding quinoa. That seems brilliant.

          Thanks for dealing with my questions. Hunkered down as much as possible during the pandemic and would rather use what I have than shop.

          • Support @ Minimalist Baker says

            Hi, About 3 cups cooked lentils should work. Just add them later and reduce liquid slightly so they don’t get mushy. Idaho potatoes should be fine. For the celery, feel free to omit! Let us know how it goes!

  125. Sarah says

    I love this recipe. I added some extra vegetables that I had and used a little Better Than Bouillon(Vegetable/vegan) to add a little more flavor to the broth. Even my husband loves this soup!

  126. Sam says

    Loveeeee this! ❤️ It’s quick and easy and so healthy! I also made a small pot for my son (8 months) without the sodium and he lovesss it!

  127. Nici Colby says

    I forgot to leave a rating and one more change, I used sweet potatoes in place of white potatoes. Thanks again, it’s SO SO good!

  128. Little Plant Creative says

    This recipe is delicious. I find that adding some miso, tomato paste, dill and lemon juice creates even more depth. One of my favorite soups for winter!

  129. Nici Colby says

    I was looking for a vegetarian lentil soup recipe and found this one. Followed it pretty much exactly, I used Thrive algae oil to cook veggies, veggie bone broth concentrate for liquid, added some ginger when simmering and used kale. I just took a bite and it is delicious! Thank you for sharing.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Nici. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  130. Laura says

    I made this soup this afternoon, and it is delicious. The only change I made was doubling the recipe, and because of this ( I think), the potatoes and lentils needed an additional 10 minutes to soften completely. I will be making this often. Thank you.

  131. NS says

    I made this with Trader Joe’s already cooked lentils, left out the potatoes as I am watching calories, and added a little zucchini. I really liked the tip of sautéing one water rather than oil. Delicious and satisfying!

  132. MB says

    So good! I’ve made it twice now, and will be making it again!
    I’ve never had sturdy greens on hand, but the first time I used a lot of chopped fresh parsley and it was great. This time I didn’t even have that, but it’s still delicious! Another awesome recipe!

  133. Anna says

    I followed the instructions exactly and all the liquid was completely cooked out by the end. It tasted good though. I had to add broth at the end to make it soup and the broth was not as flavorful as I would have like since it didn’t simmer with the rest of the ingredients.

    • Support @ Minimalist Baker says

      Hi Anna, sorry to hear that happened! Next time, we would suggest either simmering on a lower temp, adding additional liquid before cooking, and/or covering to limit the amount of evaporation.

  134. Svetlana zusman says

    Made it and it came out perfect. I am making it this week again. Deserves all 5 stars, hands down. I made 1/2 recipe b/c my instant pot is a mini. I added 1 teaspoon of paprika, added 2 bay leaves, sprinkle of red pepper and doubled the garlic. I never thought you could saute onions and vegetables using a little water — it was incredible! Thank you so much for having it out with such great instructions! By the way, it tasted the way it looked– fabulous!!!

  135. Jill Harper says

    I am trying this recipe tonight!
    Have you ever tried adding crumbled tempeh & if so, at what point would you think it would be good to add?

  136. Ioana says

    Oh, sure, sorry …and thank you :)! I sank into the soup and music and couldn’ t find an ingredient ….“ The cloud “ played by ?

    Thank you ? ,


  137. Caroline Good says

    This is the PERFECT fall soup! My husband and I loved it! Followed the recipe to the T, except I forgot to get the fresh herbs so I just used my dried Penzey’s thyme and rosemary. I’m definitely going to get the fresh ones the next time I make it. I LOVE ALL your recipes!! I normally don’t follow recipes so closely, but I’ve learned to follow yours because they turn out amazing every time I make them. Haven’t been even a little disappointed once since I’ve been following you. Thank you for your hard work and sharing the love of good food!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it! The song is called “The Cloud.” Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  138. Mad Dog says

    Dana, oh wonderful Dana. You have breathed life into my cooking. My days of eating frozen microwave foods and sadness for dinner are over. This recipe has invigorated not only my taste buds, but my spirit. Although, I do have on note Dana. There were almost no lentils in my lentil soup. It felt more like a vegetable soup sitcom with a lentil guest star. The lentils played like a high school substitute teacher or something while the vegetable children were learning about the dangers of smoking. But you know what, Dana, it does not matter. The extra lentils would have probably taken away from the dishes’ overall perfection. Btw those were indeed some hard working greens. … Correction: just ate the finished product and the lentils were overwhelming after we added more. I am sorry for doubting your divine wisdom, Dana. Then again, the extra oomph of lentils gave us the energy and inspiration needed to continue on with our existence as corporeal beings. Anyway, thanks, Dana.

  139. Carmen says

    This recipe is so hearty and filling. The quintessential autumn meal! It was my first time making it and my friend absolutely loved it! However, the texture was a bit runny (soup-like texture) when I first made but when I left it for a few nights, the stew solidified and it became dalh like texture and it was even more flavourful! All in all, absolute hearty dish and will definitely be making it more often during the winter time!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Carmen! Lentils soak up liquid the more they rest, which is why the soup thickens. Add slightly less broth next time for a thicker soup on the front end!

  140. Andrea Gordon says

    I am so looking forward to making this for my lunch through the workweek. I do not have homemade veggie stock, so is there a brand you recommend?

  141. Rachel M says

    This recipe is so good and it’s very versatile. I’ve made this as instructed and with substitutions (based on what I have on hand) and it’s always delicious. This time I added red bell pepper and omitted the kale. I used onion instead of shallot and extra garlic cloves. I added extra broth, some vegan bullion, dried oregano, dried rosemary, and red pepper flakes. I think it would be good with just about any veggie (maybe not broccoli) that you have on hand. The recipe is great as-is but since it’s so forgiving, you can really use up whatever veggies you have!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your ideas, Rachel! We’re so glad you enjoy it!

  142. Alexis says

    Thanks for this recipe! Perfect for the cold weather coming! I saw others added red pepper flakes, so I did the same. It definitely gave it a perfect kick, highly recommend! I made this for my Omni parents and they loved it (vegan win!) ;)

    Always love all your recipes, can’t wait to cook some more!

  143. Many Deer says

    Made this comfy fall soup for Samhain Festival–with fresh rosemary and lemon thyme from little herb garden. Kale, garlic, olive olive, lentils, carrots, one small potato– this soup is full of favorite vegan staples. So comforting. This one’s special! Light some candles with this meal dears. Thank you Dana

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Catherine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  144. Robin says

    I am a true healthy eater but I had to do this with this receipe, even though it’s more than wonderful as is.
    Well heres my chicken broth version. So very good when you are just wanting a good tasting soup or making it for a slightly not feeling good member of the family..
    Grandma always said when your feeling underweather eat chicken soup…next day you’ll feel better. I’m talking real chicken soup not canned. Sorry Campbell!
    I used whole chicken deboned and strain the chicken broth, heres your important ingredient. I use lot scallions, everything is cooked slow except chicken. I prefer my veg’s with a slight crunch and with the vitamins. I put rosemary..bayleaf and thyme. close to end (sometimes I add chicken bullion or a tsp poultry seasoning), not to overwhelm. Salt at end to not slow down cooking time. And last but not least I eat cilantro in everything and Dash any flavor. Not too much though.
    I made a large pot cause I always give my 89 yr old neighbor friend and my skinny friend who is 6’2″ tall and weighs 110 soaking wet.
    Love love love it
    Wait did I fail to tell you how much i love your receipe as is..well i do. Thanks for sharing this one along with all your other wonderful receipes…

  145. Joe says

    I wasn’t expecting this to be as flavourful or delicious as it was. Even during cooking I just thought it was too simple. Made it exactly as described plus a little red peeper for kick. Will be adding this to our rotation regularly!

  146. Candice says

    We loved this! I did add lemon juice, garlic and onion powder, oregano, and salt to taste. It was a little bland initially, but that may have to do with using low sodium broth. Good recipe for the winter soup bank here in Michigan!

  147. Riley Haas says

    So good! I was looking for an easy quick soup recipe and this is it. I used veggies I had around like beets and sweet potato, and omitted celery and potato. So good!!

  148. Bianca says

    I just made this recipe, I added everything listed and then added two jalapeños and some cajun seasoning. SOOO GOOD! It really made it a good cold or stuffed up soup. And it’s pretty good for you!

  149. Becky says