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?
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).
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.
I hope you all LOVE this easy, everyday lentil soup. It’s:
Fiber- + Protein-rich
& 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
More Easy Soup Recipes
- Romesco Soup with Smashed Chickpeas
- Curried Potato & Lentil Soup
- 5-Ingredient Sweet Potato Black Bean Chili
- Curried Butternut Squash Soup
- Creamy Roasted Red Pepper Tomato Soup
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!
1-Pot Everyday Lentil Soup
- 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 Per Serving (1 of 4 servings)
- Calories: 359
- Fat: 2.7g
- Saturated fat: 0.4g
- Polyunsaturated fat: 0.7g
- Monounsaturated fat: 1.1g
- Sodium: 764mg
- Potassium: 1538mg
- Carbohydrates: 68.7g
- Fiber: 13.6g
- Sugar: 11g
- Protein: 18.6g
- Vitamin A: 15500IU
- Vitamin C: 48.7mg
- Calcium: 130mg
- Iron: 5.4mg