1-Pot Everyday Lentil Soup

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!

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.

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.

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.

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!

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!

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 ?

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.

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!

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!!

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.

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.

Thanks for this – delicious! :)

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

Another great simple recipe that takes very little time to prepare with big flavor. Thank you!

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!

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!

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!

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!

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.

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.

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!

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.

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!!!

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!

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.

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!

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!

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!

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

This was so delicious. Added red pepper flakes for some heat. Yummy!

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…

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!

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!

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!!

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!

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!

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.

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 ❤️

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.

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!

We used butternut squash and doubled the veggie broth so it would be a soup. It was delicious!

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.

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Great tasty recipe.

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!

Loved this soup recipe! Easy to make after a long work day and oh so satisfying! Yummmm!

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!!

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.

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!

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

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.

I CANNOT WAIT YO TRY OUT THE OTHER SOUP RECIPES!!

The lentils didn’t cook… I read because adding salt before cooking the lentils makes it tough..

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.

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.

I absolutely loved this! So thick and filling and full of proteins too. Will be making it at least once a week! X

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!

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. :)

I forgot the rating – I would give it 4 stars!

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!

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.

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!

Tried this recipe. I love lentil soup and this came out wonderfully tasty. Thank you for the recipe.

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!!

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.

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.

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.

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

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.

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.

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!!!!

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!

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

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.

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!

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.

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!!

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.

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! :)

I made this last night and it turned out more like a stew than a soup. WHERE DID I GO WRONG?????

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!

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.