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:

Hearty
Flavorful
Vegetable-packed
Fiber- + Protein-rich
Super healthy
Easy
Versatile
& 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
Print
Bowls of Everyday Vegan Lentil Soup beside a tray of vegetables
4.85 from 250 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

Ingredients

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)

Instructions

  • 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.

Video

Notes

*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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  1. Nick says

    Delicious! I used coconut oil, used green beans instead of celery, and added some parsley in addition to the suggested herbs at the end. I may have overdone it on veggies, because I also had to double the liquid to get everything submerged. Looking forward to the leftovers! Thank you!

  2. Jennifer says

    So delicious! A great fall soup that would be perfect for the holidays too! This was super easy to make. It’s also whole food based and all ingredients that we keep on hand. This will definitely become part of our regular rotation of meals.

  3. Leni Fleming says

    Ten stars! The sprigs of fresh herbs gave the soup so much flavor. I had a sweet potato so added some of that to the white potato, to equal 3 cups — tasted great. The lentils took quite a bit longer to get tender: more like 30 minutes. Otherwise I followed the recipe exactly, and this soup is the bomb. I’ll be making it often.

  4. Francesca says

    This recipe looks absolutely amazing!! I’m suffering from a bit of a cold right now, and this soup sounds like the perfect remedy! How long will the leftovers keep for? I’m hoping not to cook for much of this week if this cold continues (which hopefully won’t be the case).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Leftovers will keep in the refrigerator for 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. Get well soon, Francesca!

  5. Krystal Bolduc says

    I am a plant based nutritionist and absolutely loved it! Lentils are so high in protein, iron and vitamin K, they are literally a staple in a healthy lifestyle! The potatoes really made this dish and it is now in my book of favorite recipes! :)

  6. Pineapple girl says

    Hi, I just made this soup tonight and I was wondering why in your photos it looks very red and mine looks more gray in colour? Did you use brown lentils or green? And did you add any tomato or red spices? Thanks! :)

  7. Natalie says

    Just made this soup tonight, I used a can of small white beans instead of lentils because I had them on hand, and used fresh rosemary but no thyme (didn’t have any). When my husband heard I was making soup he started wondering aloud what else he could eat… until he tried this soup and went back for seconds! I served it with a crusty loaf of bread, such a great combo. Will definitely make again!
    Thanks Dana!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your recipe changes! It’s always easy to use what you have on hand :D

  8. Lauren Curry says

    Perfect, simple recipe. It’s the middle of summer here so maybe not the ideal time to enjoy soup, but I was able to utilize herbs from my garden instead of the supermarket (rosemary, parsley, and lavender)–an undeniable benefit of summertime soup-making.

    I used beef broth instead of vegetable just because that’s what I had around, and garden chard instead of kale, but it came out exactly the way I expected. Wholesome and flavorful; the ultimate comfort food!

  9. Shanti says

    So simple and delicious! I subbed out the potatoes for butternut squash I had hanging out in my fridge, and it made it quite sweet and lovely.

  10. Susan says

    Hi Dana, hello from Redland Bay, Queensland, Australia. Thank you for such a delicious soup recipe. I have to admit that I was worried that it was going to be bland, as I usually make lentil soups with lots of spices, lemon etc. However, after reading all the positive reviews, I decided not to add additional flavours or seasoning to the recipe and see how it turned out. I made the soup using stock made with boiling water & chicken stock powder (because that’s what I had on hand). I found I needed 8 cups of stock for the amount of vegies. I used 1 cup of French green lentils, 4 large carrots (diced), 4 large stalks of thinly sliced celery, 6 small red potatoes (each cut into 8 pieces), 1/2 diced onion, 2 large garlic cloves, 1 tspn of salt, a few grinds of cracked black pepper, 2 large sprigs of fresh rosemary and 3 sprigs of fresh thyme. The soup cooked in 30 mins and I then added in about 2 cups of finely shredded Tuscan kale and simmered for another 3 mins. I had some leftover cooked chicken I wanted to use up, so I diced this up and put in the soup bowls and ladled the soup over the chicken and stirred it in. The hot soup warmed the chicken through & at the same time cooled the soup a little, which was great, as it would have been too hot to eat without cooling a little first anyway. Win win! My husband & I usually find we have to add additional seasoning to most recipes, but we didn’t need to add a thing. The soup is flavoursome and nourishing; the fresh rosemary and thyme adds a lovely fresh, herby flavour, without being overpowering. We have enough left over for dinner tomorrow as well. It was a filling meal for the two of us with the addition of the chicken. Without the chicken we will probably have a small breadroll each with the remainder tomorrow night. Perfect for a cool winter evening.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carrie! I’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 me know how it goes (I don’t own a crockpot, but assume it can work).

  11. Lauren says

    What is that cup full of red sauce pictured in the top photo? I cannot find it anywhere in the recipe, and my soup looks nothing like yours without it. Help!

  12. Aurora says

    I’ve tried out this recipe today and it was so good! I’ve used broccoli instead of kale and added a little bit of turmeric. The lentils took double the time to cook but I guess it was just that brand… anyways, amazing recipe!

  13. Lloyd Bridgeforth says

    Thanks for the tips shared on the blog. Another thing I would like to mention is that weight loss is not information about going on a dietary fad and trying to lose as much weight that you can in a couple of weeks. The most effective way to lose weight naturally is by having it bit by bit and obeying some basic points which can allow you to make the most through your attempt to shed weight. You may realize and already be following these tips, but reinforcing know-how never damages.

  14. Sienna says

    I made this recipe tonight and I just want to say it was the best soup ive EVER had. I like a little spice so i put tobasco sauce on top of mine. I also just mixed in already cooked lentils from Trader Joes but had to use like 4 cups to make it a significant amount. I cannot wait to make this recipe again!

  15. mab says

    What gives your soup the redness? I made the recipe and mine is just a light creamy brown colour….

  16. Carolyn says

    Trying to save money towards the end of the month and wanted to use ingredients I already had. The soup turned out delicious. I left out the greens, added 1 can of chickpeas and some frozen broad beans towards the end and chopped up some questionable grilled zucchini and threw that in when I served it. Made the garlic and herb flatbread to go with. Good comfort food for a chilly rainy spring day.

  17. Graci says

    Gonna try this tomorrow! What should I add to make this a meal that serves about 6? Also, if Km using canned beans when should I add them into the soup so they don’t get too mushy? We’re big potato and carrot fans in our house so I’m so excited to try this out! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Graci, perhaps double the batch and/or include the optional “for serving” items? We would say add the canned lentils about 5-10 minutes before adding the greens.

  18. Chris says

    I added a tin of chopped tomatoes, 2 tablespoons of tomato purée, another 500mls of vegetable stock and a carton of oatly cream (vegan) PERFECT!

  19. Megan says

    Hi! I’ve made this soup several times and the flavor is wonderful. Question though, mine never ends up as soup. It’s more like a stew. I follow the directions and always add more veggie broth to mine. Seems like the lentils soak up all the liquid. Any suggestions on how to keep it a soup!? ??

  20. Jesenia says

    Made this tonight and it was great! Whole family loved it! I added mushrooms to the soup and it added a wonderful flavor to it! Will be making this again!!

  21. Travis says

    Hello, love your recipes and has really helped improve my health! This recipe looks great though I have a few ‘dummy’ questions please:

    – Is it the garlic that’s optional, or the shallots/onion? The general description indicates both (garlic and shallots/onion are optional) though the ingredients suggest it’s just the shallots/onion that’s optional.

    – Can I use fresh spinach instead of kale or sturdy greens, or does this not work as well?

    – If I wanted to make this more of a stew would I just reduce the amount of stock added?

    Cheers.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Travis!
      – The shallots or white onion are optional!
      – Yes! Really any green should do.
      – You got it! We hope you enjoy the recipe!

  22. Jelecia says

    Just made this tonight! I made everything and left out the thyme leaves but then added them at the end and it gave it that extra “oomph”! Great recipe!

  23. Kristina says

    Outstanding! It is rare for me to follow a soup recipe to a T and love it, as I find many lacking in flavor. But THIS. Wow. The only changes I made to this were using frozen spinach instead of fresh greens and a new “vegan protein broth” made with both veggies and legumes. Holy vegan cow. So delicious and filling. I have been following your blog for YEARS and am pretty sure this is my first comment, but I love your stuff! I’ll be trying your romesco chickpea soup next!

  24. Ellen Bartlett says

    This was the best lentil soup I have ever made! Followed directions fairly closely except for the vegetable broth. I used 2 Organic vegan vegetable broth concentrate packets (Sprouts) and 2 Vegetable bouillon with herbs cubes (Rapunzel). My whole family loved it. I used a bag of Trader Joe’s mixed power greens: spinach, chard and kale. It was also very a very colorful dish which is always nice for the table.
    Thank you for sharing this fabulous recipe! I made corn bread to go with the soup and it was a perfect complement.

  25. Cassandra says

    I made this last night with sweet potatoes and spinach (instead of regular potatoes and kale). My husband really liked it and my 4-year old (who is a bit sick, so her appetite is lacking) said she liked it, too. I will definitely make it again.
    I served it with the “cheddar” garlic biscuits from the cookbook.

  26. Juliana Cooley says

    Lovely! The lentil soup recipe of my dreams. I add a squeeze of lemon to the bowl before I eat it. I’ve had it for breakfast the last two days because it is so satisfying and filling. Thanks!

  27. Kim says

    Hi! First of all, I’d like to say that I LOVE your recipes. I’ve made many of your dishes and they are unique and delicious. I have but one request in regards to the prep time you list. I find they are often quite unrealistic – for example, I think this dish would more realistically take at least 10-15 mins to prep. If I were to be moving super fast, I may be able to take already prepped ingredients and combine them in five minutes. I’m not sure how you are basing the time, but it would be great to look at a recipe and know how long it would realistically take me in advance. Thanks for sharing such delicious food with us!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim! Thanks for reaching out. While everyone works at different speeds in the kitchen, I will definitely pass on your feedback and appreciate you taking the time to share it with us. Happy Cooking!

  28. Marco says

    4 celery sticks and carrots vs 1 cup of lentils? I rally do not think it is going to turn out like the picture but willing to give it a try.

    Anybody else change the measurements?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marco! We’d recommend adding the celery, carrots + lentils all in if you’re hoping for something like in the pictures. Happy Cooking!

    • Tara says

      She also has the weights there, which I prefer to use when they’re given. When I put the celery on my kitchen scale, I found I needed 2 stalks of my celery. Maybe she was using super tiny stalks? Anyway, I found the same thing with the carrots.

  29. Abby says

    Always looking for recipes that I can split up for my lunches for the week. I made this yesterday and just ate for lunch today – so delicious. Nice hearty soup! I did have to add some water as it simmered and probably added half as much kale as specified, but other than that, perfect.

  30. C says

    The fresh rosemary and thyme add amazing flavor and aroma – I usually make lentil soup with diced tomatoes and smoked paprika, so this is a nice change of pace. I didn’t have potatoes, and used spinach. Looking forward to enjoying this for lunch all week!

  31. Christy says

    Made this for our vegan German exchange student. She ate 4 bowls! Easy, flavorful, substantial and healthy. Going back for round two this weekend!

  32. Nikki says

    A friend recently recommended your blog for “easy” veg. meals & I’m obsessed! We’ve cooked a bunch of your recipes in the past few weeks & we’ve enjoyed everything—it’s all been so flavorful & simple enough to fit into our busy schedule. I cooked this soup for some friends & everyone gobbled it up. Thank you!

  33. Jillian says

    I just made this, and it was really, really good and satisfying. I added more liquid because I like a soupier soup but otherwise followed the recipe. Thanks for sharing!

  34. Lisa says

    I let my onions caramelize in olive oil before adding the rest of the sautéing veggies. I just like that added flavor. Otherwise, I did everything exactly as your recipe suggests. It was great. I serve each bowl with lemon and Tabasco.

  35. Deb says

    I finally found a GREAT lentil soup! I made this for lunch today but tweaked it a bit. No kale, added green peas and corn. So delicious! Glad I found you!

  36. Nina says

    This was delicious!! The potatoes added a good starchiness that made the soup feel creamy. We’ll definitely make again!

  37. Kat Russell says

    This soup is so simple and soooooooo good! I’m not usually a big fan of lentils, so I was pleasantly surprised at how good the soup turned out. Hearty, rich, and full of yummy veggies and flavors! As usual Dana, your food kicks butt! By far my favorite food blog.

  38. Emily says

    This was amazing!! I used to buy the canned lentil soup from Trader Joe’s, which now seems discontinued at the TJ’s I shop at. I’m a graduate student and made this for the week and it’s perfect!! I usually hesitate to buy fresh herbs because I don’t feel like I use them enough before they go bad (any suggestions for this?) but I bought fresh rosemary and used dried thyme and it was so worth it! I’ve been following your blog for years and cannot thank you enough! It has drastically shifted the way I eat (found this around the same time that I had my own kitchen when I was an undergrad) and added some spice to my vegetarian diet! I look to your blog almost every week to meal prep =] Much gratitude to you Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily! Thanks for reaching out! Many herbs can be simply frozen on the stem and stored in an airtight container. Left on the stem, hardier herbs like rosemary, dill, thyme, bay or sage can be spread in a single layer on a baking sheet or plate and placed in the freezer. Once the herbs are frozen, you can transfer into any airtight container for freezer storage without clumping. Hope this helps!

      • Jocelyn King says

        This is helpful. I grow my own herbs outdoors. Most herbs were once weeds so they are VERY EASY to grow. They are always really fresh sittinginyour garden. Great soup and I am always glad to see recipes from you because they will be both easy and delirious! I an going to make this soup adding a can of fire roasted tomatoes that I already have. Thanks for the recipes and the comments!

  39. Emily says

    Such a stable recipe! Just made it for dinners for the week (and froze a portion of it) and it’s just perfect! I’m a graduate student and hate buying fresh herbs because I never feel like I use them enough before they go bad- but splurged on some fresh rosemary and used dried thyme and it was worth it!

  40. Catherine Casey says

    My husband and I love this soup!! We’ve tried a couple of other lentil soup recipes and this is definitely the best! I did make some minor changes: I added about 1 tsp of Tony Chachere’s to the seasonings, and one 15oz. can of diced tomatoes. C’est Bon!

  41. alexandra says

    This was so good! I made this and used an immersion blender just to thicken it up a bit. MAJOR success. thanks for another banger!

  42. Anne says

    This was delicious! I added a can of diced tomatoes since my vegetable broth was only from bouillon and I wanted it to be a little more flavorful. I’ll be making it again!!!

  43. Russ says

    I just made this; it is delicious. My wife loves it as well. Made a double batch so I could freeze some.
    Thanks for sharing, and the pics are great (which is what inspired me).

  44. Laura says

    Greetings! When using “soaked lentils”, how long do you let the soup cook? Is there a time difference between soaked vs. uncooked lentils?
    I do know you do not pressure cook lentils (because they’ll cook to mush). Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, the soaked lentils will cook faster. The exact cooking time will vary based on how long you soak them, but we would say just check sooner whether they are done and adjust accordingly.

  45. JMae says

    Beautiful soup! Easy to make (chopping was the “hardest” part); my son helped out and was able to do most. I also used spinach in place of kale.
    This recipe blew my lentil soup away, this will be my new lentil soup staple.

  46. Clodagh says

    Absolutely delicious. Really easy and quick to make. I didn’t make any substitutions and I love the way it turned out. I’m sure I could hear my body thanking me after every spoonful ;-)

  47. Laura says

    I see from your picture you included plenty of stalks of celery with “leaves”. I am so glad, My WF store cuts off the leaves. I have complained to anyone employed there but, oh well…
    I use celery leaves like it’s an herb, well, it is, isn’t it? Yeah, it is. Plenty of celery leaves are a must for Thanksgiving stuffing.
    I love, love, love all of your recipes. Thank you for all you do.

    • O Kkng says

      I use the celery leaves too, especially in lentil soup, fake chicken and rice soup and always in stuffing. Maybe call the corporate office and tell them you feel CHEATED without getting your leaves. They can change the policy or can at least give the local store a hot call. Good luck and try ALDI for good cheap produce.

  48. Emily says

    Nice simple recipe! I doubled the lentils and the broth to have more leftovers for lunches. I like spicy food, so I added harissa at the end, and it works well with the creaminess of the potatoes.

  49. Jeremy says

    I shared this one with my wife, then she made a double batch while I was away and for me to come home to.

    It’s 100% awesome! I think we got 8 or more 2.25cup servings out of it.

    The recipe christened our new soup pot that we gifted ourselves for Christmas.

  50. Kasia says

    I made the soup yesterday, turned out really good. Added probably too many potatoes and the soup itself was very thick but I feel this will become a staple in my house. The recipe was very easy to follow and I appreciate that because I am hesitant towards making soups as they seem harder to me than other meals. I suggest adding more spices (like ginger) to make the taste more intriguing. Great recipe!

  51. Sarah says

    I made this for dinner tonight and honestly it’s everything I could ever want in a stew! This came together so easily and is so comforting and yummy.

    I used red lentils, rainbow carrots, and multicolored small potatoes, which made the finished product colorful and beautiful. This will be a staple for me like so many other Minimalist Kitchen recipes!

  52. Lisa Kilinc says

    OMG! One of the best recipes ever! Great flavor! So delish! Even my finicky 13 year old daughter who sighs every time I want to make lentils, loved it!

  53. Mellow Mads says

    Made it, twas mild, delicious, and satisfying. How did you get your lentils to fully cook within 15-20 minutes? Mine took 25 to become simply edible, and even then they were a tad crunchy (could have gone an additional 5-15 min to cook). Other than that I loved the soup and will make again. My preferences- I didn’t use any greens, I added chickpeas, and i substituted some of the potato for sweet potato. Yum!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Depends on the freshness / type of lentil you use. Cooking time can range from 20-30 minutes. Glad you enjoyed it!

  54. Joanna Knueppel says

    This was really great! I used dried herbs because I did not have fresh and added a can of white cannellini beans at the end with kale bust because I had some left over open. Was really hearty! Perfect with toasted rolls and simple salad.

  55. Sylvia Isler says

    Thanks so much for this recipe. I woke up this morning, saw the recipe, went to the grocery store and got the ingredients, followed the directions and now I have tasty, hearty lunches for the week. I’m not a cook at all. The chopping and prepping was easy and fun. I’m still amazed that this site is free. Thanks again for all that you do.

  56. Sandy says

    I just made this soup and it is delicious. It was easy to put together once the veggies were cut up. Thank you so much for this recipe

  57. Cora says

    This soup is simple to make but has really nice, earthy flavors. The lentils and potatoes are filling! I’m definitely going to make this again.

  58. Tara says

    I didn’t realize until I was committed to the recipe that I only had half a cup of green lentils lol. I subbed half a cup of red lentils, which made for a more of a stew than a soup, but it was amazingly delicious ?

  59. Samantha says

    In the picture above of the ingredients there’s a red liquid of some kind in a measuring cup but I don’t see anything in the recipe that would represent whatever that is. What is it!? Haha I assumed it’s a tomato thing? I added balsamic vinegar and tomato sauce in mine and it was AWESOME! I love your blog and I literally have made everything so far. Ha!

  60. Anca says

    Super yummy! I added some dry paprika, tomatoes and mushrooms, to make it even fuller, however didn’t have any greens (beside herbs), but still delicious and flavorful. Love it!

  61. Terri Evans says

    Delicious! I cooked the lentils a little longer than ten minutes before adding kale as they needed more time to soften. Used Bragg’s Sprinkles and salt-free lemon pepper for added seasoning. Softened the veggies in water, not oil, so this was very low fat and low salt as well as vegan. My husband asked me to make sure to make it the same way again-something he doesn’t often say about lentil soup…

  62. Terri Rose says

    You need to be on TV spreading the WFPBD love! You are the number one cook for this diet, other books I have used aren’t user friendly too many steps, too much time, your recipes are concise and they NEVER disappoint !!

    You have changed my life and my families. Our health is much better and WE look at life completely different being on a PBD… Thank you for being such a phenomenal cook and sharing your recipes freely on this site!

    WORD, (insert fist bump )

  63. Anna Hettick says

    Oh my! I have just discovered lentils and I have to say I am IN LOVE!!! This soup looks delicious and I can’t wait to try it!!

  64. Jason says

    Easier than directed to make, added cherry tomatoes when add kale. Easiest vegan gluten free meal I have made in a long time!

  65. Shirley A Prins says

    This recipe is close to mine, however for a Mediterranean lentil soup, I use fresh spinach for the greens, and one to two cups of a tomato product, either stewed, puree, or even some prepared tomato sauce, and of course, lots of basil and oregano, instead of the rosemary and thyme. Thanks for your recipes, I do love them.

  66. Sus says

    Looks amazing however I really really really dont like celery……..any idea of what to sub with….I might stand one stalk but not four…..can I leave them out all together?
    Great blog and your recipes always works.

  67. Morgan says

    For all you instant potters out there, it works beautifully on high pressure for 5 minutes! Just sauté the the garlic, carrots, celery and onions first and then throw everything else in with an extra cup of broth :)

    • Rachel says

      Thank you for that tip Morgan!
      I made this today (on the stove top) and it was delicious. We had it with brown rice (made in the Instant Pot ;-) ). Very nourishing, satisfying dish. Thank you Dana!

      • Morgan says

        Quick release worked great! My fiance said he had a couple tougher lentils, but we may not have sorted through them well enough, otherwise maybe try the 10 minute quick release method.

    • Krista says

      What a great idea! I was thinking, yes, this soup is healthy and yummy but the fam isn’t going to be crazy about it. I’m sure they’ll be more enthusiastic if it has dumplings, and herbed dumplings, even better! (:

      • Martha says

        I did this in my instant pot and it turned out delicious. I followed your recipe and then when it came time to add the lentils, I added them and then I turned the instant pot off and turned it back on to the pressure cooker setting. I cooked for 15 minutes. Mine came out a little soft but I think it’s because I went for a walk and I didn’t release the steam in time. It’s a delicious recipe! Thank you for your creativity in the kitchen!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that would be fine. It will just change up the flavor quite a bit and thicken the texture. Let me know if you give it a try! With coconut milk, I would also recommend scaling back on the rosemary/thyme and instead subbing curry powder or paste.

  68. Megan says

    Made this tonight! Delicious and perfect for a snowy night. I didn’t have fresh herbs on hand so I used dried. I also added a can of chickpeas and subbed fresh spinach for the kale. Turned out great!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say do the sautéing I recommend 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 me know how it goes (I don’t own a crockpot, but assume it can work).

      • Diana says

        Hi! So I tried it with the slow cooker and it was great! Did indeed the sautéing first and put all in the slow cooker for 9 hours. Absolutely delicious!! Tomorrow I’ll have the other half. Thank you !

  69. Luna Moon says

    I’m obsessed with your recipes!!!! Getting your emails make me happy as I know dinner will be a breeze.
    Thank you for being so dedicated and hardworking, it doesn’t go unnoticed. My Hubby and I always talk about how your drive/recipe testing keeps us excited about new recipes (I follow you on Insta)
    We love your dedication to making great, healthy, DELISIOUS recipes so thank you!!!

    Luna

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for the sweet message, Luna! We’re so glad that our recipes are helpful to you and your husband! Happy Cooking!

  70. Alexis says

    I love lentil soup. Could I replace the potato with sweet potatoes or do I risk them turning out mushy?

    Alexis | Simple Health Style

  71. Oxie says

    The slices of carrots seem to be of widely different sizes. How do you get them to cook evenly and consistently in the same amount of time?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I’m impatient and don’t care too much about consistent size slices. But yes, the more consistent in thickness they are, the more evenly they’ll cook!

  72. christina says

    I have some frozen spinach in the freezer – could I throw that in instead of kale? Would it go in at the very end, probably? Lentil soup sounds perfect for a snow day.

    • Lisa says

      Not the author but I always add spinach to my lentil soup; if it’s frozen, allow it to drain for most of the cooking time and then add it the end. Or you could first quick sautee with a little olive oil, and garlic, salt pepper to taste and use it as an add-in at the table.

    • Jan Browne says

      I received your information in my spam box. You are not spam! Love the lentil soup recipe. Going to try it and please smile and look happy about your wonderful recipes and those of us who love them!!

    • Dee says

      I tried this recipe with spinach today and I didn’t have kale. It was great. Threw it end at the end!

      My lentils took a little longer to boil than expected. But otherwise, great recipe!

    • Shonna aka The Shabby Queen says

      Absolutely I use fresh spinach!
      And on occasion I use cilantro , you really can’t go wrong!
      This is almost exactly like my recipe!