1-Pot Everyday Lentil Soup

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 178 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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  1. 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

  2. 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.

  3. 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

  4. 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!

  5. 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!

  6. 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.

  7. 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!

  8. 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.

  9. 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 ….

  10. 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!

  11. 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.

  12. 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.

  13. 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!

  14. 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.

  15. 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

  16. 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 :)

  17. 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 :)

  18. 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!!

  19. 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.

  20. 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.

  21. 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!! ❤️

  22. 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 !

  23. 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?

    • Dana @ 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

  24. 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?

  25. 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.

  26. 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!

  27. 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.

  28. 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.

  29. 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 :)

  30. 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

  31. 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!

  32. 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

  33. 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

  34. 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

  35. 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!

  36. 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.

  37. 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

  38. 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.

  39. 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!

  40. 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 :)

  41. 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.

  42. 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

  43. 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!

  44. 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!

  45. 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!

  47. 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.

  48. 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.

    • Dana @ Minimalist Baker says

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

  49. 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).

  50. 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

  51. 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 :)

  52. 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!

  53. 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!

  54. 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!

  55. 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!

  56. 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.

  57. 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!

  58. 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

  59. 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!

  60. 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

  61. 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

  62. 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!

  63. 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!

  64. 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!

  65. 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!

  66. 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!

  67. 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

  68. 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.

  69. 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!

  70. 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!

  71. 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.

  72. 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!!!

  73. 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?

  74. 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 ? ,


  75. 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

  76. 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.

  77. 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!

    • Dana @ 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!

  78. 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?

  79. 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!

  80. 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!

  81. 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

  82. 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…

  83. 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!

  84. 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!

  85. 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!!

  86. 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!

  87. Becky says

    Hi Dana! I wanted to pop in and tell you how much I LOVE this recipe! I’ve made it multiple times and again today! Your blog is fantastic, thanks so much!

    • Support @ Minimalist Baker says

      Aww, thanks so much for your kind words and lovely review, Becky! It’s greatly appreciated! xo

  88. Amanda says

    Made this to get through a bout of colds and it was scrumptious! I used red lentils, zucchini, spring onions and frozen spinach as subs for the recipe. Excited to add this as a new addition to my soup collection.

  89. Megan says

    I made this soup tonight and I honestly could not stop eating it! I had 3 bowls! Lol such a simple recipe and absolutely DELICIOUS! My new go-to veggie soup ❤️

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Megan. 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

  90. Deb says

    I love this recipe! It’s become a staple in my diet! I don’t use oil or salt, so I leave those out, and I never seem to have fresh rosemary or thyme, so I use a bit of both , dried. I’ve never had baby potatoes, either, but whatever I have used has been fine. I have been known to throw all the ingredients in the instant pot(except for the greens), put it on the soup setting and let it do it’s thing, adding the greens at the end and putting the lid back on for a few minutes. It’s always come out fine, and I’m sure it would freeze well if I ever ended up with any leftovers to freeze.

  91. Alexa Labadie says

    Made this on the first chilly day this season and WOW. Perfectly hearty, comforting, yet still very healthy. I didn’t have celery, so I used yellow squash for that bit of sweetness and it worked really well. Like any recipe, I always use the suggested seasonings as a starter, as I usually end up doubling if I’m using a fairly plain store-bought veggie stock.

    Next time I am definitely pairing this with your cornbread!

  92. Alex says

    Hi !

    Just made this soup for dinner and it was delicious ! Felt especially good because I have a bit of a cold and sore throat. I’m just curious, how do you get the broth to look this red like in the picture ? It looks so much yummier on your pictures than it looks in real life haha. Nonetheless , delicious !

  93. Osvaldo says

    I just recently started eliminating meat from my diet and experimenting with a plant based diet. I came across this website through a Google search for a lentil soup recipe. This is the absolutely hands down the best lentil soup I have ever had. It’s so good I’ve made it twice in a week. Thanks for sharing.


  94. Finn Scott says

    In the past I’ve always been a bit conservative with which veggies I pop into a lentil soup, sticking to about 2 or 3. This has really broadened my horizons in one of the best and easiest most accessible ways!

    Sidenote, if you’re going vegan on a budget- this is a perfect recipe!

  95. Ethan says

    At first I was scared to make this for the first time. Simply because this is my first time having lentils. And I also dislike carrots. But it turned out SO DELICIOUS that Imma have to start making it as a regular dinner. The lentils did take quite a bit longer to cook, but that’s ok. All together! Amazing!!

  96. Tim says

    Really easy and very tasty. Also cheap!

    I used dried mixed herbs which is mostly rosemary and thyme anyway, and a powdered vege stock.

    This will become a staple in my house.

    • Tim says

      After cooking this on almost every Sunday meal prep day for several weeks, I can still say this is a really good recipe. Fantastic freezer food. Even my non-plant-based friends love it.

      I’ve found it works perfectly with my Billy Boil (thermal insulated cooker). Prep after lunch, get everything to the boil, add lentils, bring to boil again, then add the kale and throw it in the Billy Boil insulated outer. Forget about it until hungry at tea time and it’s perfect.

  97. Angie says

    Super simple and delicious! I tried it with rosemary this time around, but I’d use a little less for my liking and maybe try out thyme the next time ☺️
    Thank you for sharing!

  98. Hayley-May says

    This is one of my favourites and I have been recommending it to all my vegan friends! Thank you so much for sharing! Delicious!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. 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 Justine, 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).

  99. Shelley M says

    This recipe is a sensory explosion – it smells , looks and tastes like heaven. Never have I made a soup with this much flavor, in such a basic way. I’m newly vegetarian but you make it so easy to be one.


  100. Michelle Wilson says

    Hi im going to make this soup. Lentils are very high in iron and I suffer with low iron. Can I use garlic powder? Really good receipt and instructions to make

  101. Catherine Hassi says

    Hi Dana, this was delicious, but I have a question about serving size. My 17 yr old daughter is vegan and I want to make sure she gets her vital nutrients. How much is a serving? When I made this, I calculated it to be about 8 servings, which drops the protein per serving significantly. Thank you!

  102. Shene says

    Your recipes never fail. I am transitioning to plant based and I thought it would be hard. With all of your delicious recipes my taste buds are popping. I enjoy eating at home an preparing the meals. This soup was one of my favorites. The freshness and the ease made it so worth every bit of goodness.

    • Support @ Minimalist Baker says

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

  103. Claudia says

    Very delicious and filling. Definitely a keeper for the winter months.

    My first attempt was a failure though, the lentils simply wouldn’t cook even after an hour, probably because they were old. On my second attempt I just used canned and added them in at the end, at the same time as the greens. Worked great.

  104. kim scioloro says

    So many of your recipes contain coconut oil or milk or palm products too. What if a person can’t have coconut or palm products?

    I have made several of the recipes and have found all the ones I’ve tried to be really DELICIOUS!!

    • Support @ Minimalist Baker says

      Hi Kim! We do our best to offer substitutions when possible for each recipe. I’d recommend scanning the comments for the particular recipes you’re interested in trying for subs! If you don’t see any answers, feel free to ask and we’ll help you out :D

  105. Louise Jones says

    Made this and loved it. I added some pearl barley because I love the texture and a squeeze of lemon at the end. It was excellent thank you!

  106. Erin says

    My local grocery store ran out of veggie stock, so I used mushroom stock instead, and it was really good!!! I’m an awful cook, and had never tried making soup before – and this was so easy to make, and super delicious!!!! Definitely recommend. :)

  107. Valerie J. says

    I really enjoyed this soup! Thank you! I did not need to have it with rice or anything extra. I found that the soup was hearty enough on it’s own. I attribute that to the combination of potatoes and lentils. I had used the green lentils and kale as my green vegetable at the end. I would recommend this soup! It’s cold in the northeast and this soup hit the spot!

    • Support @ Minimalist Baker says

      Thanks so much for sharing your experience, Valerie! We are so glad this recipe hit the spot in the cold weather!

  108. Richard says

    I’m a 75 year old man who has very limited cooking experience. I made this ALL BY MYSELF!! It came our great! I had a couple of tomatoes on hand so I chopped them up and threw them in. I’m ready to try something else.

  109. Berry says

    Thank you for this recipe!
    I made a double-batch for the whole week and some to freeze. It came out lovely! My kiddo liked it too, and he’s not even big on soup. Next time, I will use your vegetable broth recipe, it’ll probably be even tastier!

  110. Noah says

    I love this recipe so much. This is the third time I’m doing this. It’s perfect for doing a lot and put in the freezer. I normally don’t like soup, but this one I enjoy!!

  111. Esther says

    My daughter asked me to prepare this one and I was really curious as to how the kale would fit into this soup. Her in North western Germany kale is a very popular winter dish, prepared with loads of bacon, sausages and lard (the same for classic lentil soup). So the vegetarian approach was really something new. And I love it!

    The rosemary and thyme just give a fantastic extra flavor.

    Thanks a lot.

  112. Dee says

    I just made some homemade broth and immediately used it for this recipe.
    I had an acorn squash just lying around so I roasted it and used it for this recipe along with a couple of carrots, some yellow onion, red potatoes and some green onions – whatever was around basically.
    Took more like 30 mins and the best I’ve made yet. Just so freaking delicious. Thank you.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Dee. 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. Katie says

    This was my first time cooking with lentils. My husband liked this so much that he has talked about it and asked me to make it again every day since I made it 4 days ago. (I made a double batch and he has eaten it every day for lunch since) It was fabulous. Easy to make, filling, and delicious! I’m heading to the store to buy more lentils! Maybe I’ll try the red ones today.

  114. Tay M says

    I made this soup today for my roommate who has a cold. It is quite good, plus she loved it. Thank you so much!

    • Support @ Minimalist Baker says

      That’s so sweet of you, Tay! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  115. Dawn says

    I made this last night with 1/2 t. dried thyme and 1/2 t. dried rosemary instead of fresh, and it was wonderful. I’m adding it to my regular rotation. I’m looking forward to trying it with squash and sweet potato.

    I also want to thank you. DH and I have recently switched to a mostly vegan whole food based diet, and your blog is my go-to for recipes. Everyone I’ve tried has been excellent.

    • Support @ Minimalist Baker says

      So glad you enjoyed it, Dawn! Thanks so much for the lovely review and for your support! xo

  116. Felishia says

    Not the best lentil soup I’ve made. It was actually pretty bland and I followed the recipe pretty closely. I was surprised that it wasn’t too flavorful. I would add a can of diced tomatoes or different spices to spruce it up next time. Not bad, but not great.

    • Support @ Minimalist Baker says

      Sorry to hear that, Felishia! Feel free to add your favorite spices and ingredients to make it your own :)

  117. Bluegirl says

    Made this Delicious Flavorful!! lentil soup today for dinner plus family so enjoyed. I added a serrano pepper tip chop & seeds removed plus added a basil leaf ,1 tsp apple cider. I left out the greens so I can use leftovers in various options however I chop some fresh spinach as the bed in my bowl & ladle some hot broth from soup to wilt a little it work awsome!!!! No salt need. Thank you for sharing!!!!

  118. Jamie says

    Just made and I love it! Added half a diced red bell pepper, used frozen spinach and thickened with immersion blender, blending around 1/4 – 1/3 of pot (the kids love the soup thicker). Also topped with lemon juice and fresh Italian seasoned croutons. Yum!

  119. Jenna Peterson says

    It’s yummy! My soup looks brown though. Why does yours look red? Is your broth not standard vegetable broth?

  120. Nadine B. says

    This came out amazing. I added spinach in addition to the kale at the end and it was delicious. Also had to cook the lentils a little longer as they weren’t tender after 29 minutes. I’m in New Orleans Louisiana so of course I added a little local seasoning to make it spicy as we like our dishes. Thanks for sharing this awesome recipe. Can’t wait to try some of your others.

  121. Liz says

    Very, very delicious. I’ve just became vegetarian and this soup is amazing. Very easy recipe and the finished product is so good. Highly recommend!

  122. Jonathan says

    Hey! I’ve have made this dish twice now, the first time was for my wife for when she got in from work, quick and easy dish, she loved it. So I’m making it again, it’s one of our faves! One thing though, what is that red substance in that grey dish in the picture, to make it that lovely red colour, we can figure out what it is! Hope it doesn’t make too much of a difference to the taste.

    Cheers for a great recipe

  123. Swt7angel9 says

    I’m not a lentil soup fan, but this is by far the best recipe my husband has made. Flavorful and hearty! Can’t wait to make it again.

  124. Hilary says

    Instantly one of our favorite soups!!! Perfect for cold, chilly nights. I popped an immersion blender in before adding the kale and blended a little bit of the soup up to make it a little more stew like. Just amazing!!

  125. Deanna says

    I did not find this as amazing as I had hoped! I normally LOVE your recipes, but this one I found quite bland. I added cayenne, corn and a few other herbs and found it kind of like a satisfying soup for a cold day, but not a go to staple.

    • Support @ Minimalist Baker says

      Hi Deanna, sorry to hear this wasn’t your favorite! If you used a less flavorful brand of veggie broth, that could be part of the issue. We would definitely recommend our homemade veggie broth or Imagine brand for a store-bought option.

  126. Brittany says

    This was sooo good! Finally I have a quick, easy & tasty use for all of my lentils. Even my meat eating, protein obsessed boyfriend loved this so much he asked me to pack it for his lunch this week. I like to test the base recipe before I make any real changes but I did make some miniscule changes just to suit my preferences/what I had available: I used better than bouillon veggie base instead of making my own, I added an additional 2 sprigs rosemary for the last few minutes of cooking just to get a little more of the flavor, I also added 1/2c-1c additional kale & some red pepper flakes. I don’t think those changes made a huge difference, although I’m very excited to try this again and make my own broth. Overall, super satisfied with this. So easy to make, yet so delicious and satisfying I’ll definitely put it in my rotation. Thanks for the recipe! :)

    • Brittany says

      Oops, I forgot to add this also turned out very stew-like to me so I added 1 more cup of broth. I like my soups more on the thick side or else I might have added even 3 more cups, as it’s still very thick. This doesn’t bother me though. It makes it easier for me to eat really.

    • Brigitte says

      You likely already know this but just in case you don’t- Lentils on it’s own are not a complete protein. It needs to be paired with a carb to be complete. You could try sweet potato . . . it is a carb but more complex than regular potatoes.

  127. Mallory says

    I made this soup last night. It turned out to be yummy and hearty, and not at all bland as I’d feared with such simple flavoring (just fresh thyme, salt and pepper!). One thing I found was that as the soup simmered, I had to add about 3-4 more cups of liquid, which is much more than I expected. Easy, healthy, and tasty!

  128. Diana (Netherlands) says

    Lovely recipe! I made it in my slowcooker! First did all the sautéing and then put all in the slowcooker for 9 hours. We ate it with rice this time. This is also a great recipe for lunch or after a long walk on a cold day in winter.

  129. 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!

  130. 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.

  131. 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.

  132. 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).

    • Support @ 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!

  133. 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! :)

  134. 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! :)

  135. 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!!

    • Support @ Minimalist Baker says

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

  136. 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!

  137. 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.

  138. 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.

    • Support @ 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).

  139. 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!

  140. 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!

  141. 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.

  142. 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!

  143. mab says

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

  144. 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.

  145. 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!

    • Support @ 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.

  146. 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!

  147. 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!? ??

  148. 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!!

  149. 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?


    • Support @ 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!

  150. 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!

  151. 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!

  152. 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.

  153. 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.

  154. 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!

  155. 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!

    • Support @ 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!

  156. 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?

    • Support @ 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.

  157. 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.

  158. 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!

  159. 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!

  160. 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!

  161. 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!

  162. 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.

  163. 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!

  164. Nina says

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

  165. 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.

  166. 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!

    • Support @ 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!

  167. 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!

  168. 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!

  169. 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!

  170. 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!!!

  171. 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).

  172. 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.

    • Support @ 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.

  173. 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.

  174. 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 ;-)