1-Pot Everyday Lentil Soup

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Two bowls of homemade vegetable-packed lentil soup

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

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

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

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

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

Stirring a big pot of our easy lentil soup recipe

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

Lentil Soup FAQs

Can you use dried herbs?

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

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

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

What else can I add to lentil soup?

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

Can you make lentil soup in a slow cooker? 

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

Can you make lentil soup in an Instant Pot?

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

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

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

Hearty
Flavorful
Vegetable-packed
Fiber- + Protein-rich
Super healthy
Easy
Versatile
& Seriously delicious

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

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

What to Serve with Lentil Soup

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

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

More Easy Soup Recipes

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

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

1-Pot Everyday Lentil Soup

An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. The perfect plant-based main or side that requires just 10 ingredients, 1 pot, and about 30 minutes to make.
Author Minimalist Baker
Print
Bowls of Everyday Vegan Lentil Soup beside a tray of vegetables
4.84 from 262 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Course Entrée, Side, Soup
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

SOUP

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

Instructions

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

Video

Notes

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

Nutrition (1 of 4 servings)

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

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  1. Zoe says

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

  2. Nadi Luz says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  3. Evalyn German says

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

  4. Evalyn German says

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

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

  5. Laura says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  6. Dawn says

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

  7. Soraya says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  8. James says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  9. Robert says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  10. Laurie Yankowitz says

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

  11. Lauren says

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

  12. Alexandra says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  13. Alex says

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

  14. Su D says

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

  15. RB says

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

  16. Jen says

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

  17. Denise says

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

  18. Celeste E Hickman says

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

  19. Dee says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  20. Zee R. says

    This soup was amaziiiing.

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

  21. PJ says

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

  22. Hannah Ditzenberger says

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

  23. Barbara says

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

  24. Lisa says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  25. Kat says

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

  26. Bonni Baby says

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

  27. Amanda says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Dani says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  28. Amanda Miller says

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

  29. Allison says

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

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Victoria says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  30. Amber Khanduja says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  31. STEPHANIE MENDOZA says

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

  32. Amanda Miller says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  33. Courtney says

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

  34. Stephanie says

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

  35. Brittany says

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

  36. Josephine says

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  37. Sandy says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  38. Jane says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  39. 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.

  40. 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

  41. 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!

  42. 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!

  43. 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.

  44. 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!

  45. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  46. 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 ….

  47. 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!

  48. 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.

  49. 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.

  50. 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!

  51. 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.

  52. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  53. 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
    -Chickpeas
    -Chili flakes for some heat

    Thanks as always for another amazing recipe :)

  54. 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 :)

  55. 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!!

  56. 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.

  57. 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.

  58. 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!! ❤️

  59. 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 !

  60. Rose martin says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  61. 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 !

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  62. 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.

  63. 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!

  64. 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.

  65. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  66. 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 :)

  67. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  68. 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!

  69. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  70. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  71. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  72. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  73. 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.

  74. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  75. 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.

  76. 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!

  77. 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 :)

  78. 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.

  79. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  80. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  81. 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!

  82. 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.