This easy homemade Lentil Soup recipe is an Italian classic. It’s a delicious, warming vegetarian soup that’s perfect for any occasion.
Serve with garlic bread for an easy vegetarian meal.
Classic Lentil Soup
Classics are classics for a reason. This recipe is my take on a fixture in vegetarian Italian cooking.
Lentil soup is comforting in so many ways; and this delicious recipe is whipped up with ease which is so much better than buying it canned!
And here’s a tip – if you’re going to make a little, you may as well make a lot and toss the rest in the freezer!
Why This Recipe Works
- The garlic, cumin, and oregano work perfectly together to pack this soup with flavor.
- The stock and tomatoes give the base of the soup a deep richness.
- The lentils make this hearty soup a filling, satisfying meal.
A Healthy Hearty Vegetarian Soup
Packed with nutritious ingredients, this healthy, hearty vegetarian soup is so delicious no one will even miss the meat!
Using either brown lentils or green lentils, this homemade soup is hearty, satisfying, and simple to make. It’s is great for supper or to pack for lunch.
What Lentils Are Best
For this recipe, I recommend using brown or green Lentils. They have a mild, earthy flavor and they hold their shape well when cooked, making them perfect for this soup.
On Soaking Lentils
Soaking lentils is not required for cooking, but soaking them in salted, hot water seasons the lentils for better flavor cuts the cooking time in half.
How to Make Lentil Soup
- Soak the lentils in water.
- Sauté the onions until translucent.
- Add the garlic and cook another minute.
- Add the spices, celery, and carrots, and sauté.
- Add the stock, tomatoes, tomato paste, parsley, and lentils. Cover and simmer uncovered for 45 minutes – 1 hour
- Check for seasoning and serve.
Step by Step Instructions
Start with soaking the lentils in boiling water in a large, heatproof bowl, and allow to sit for 15 minutes.
Salting the soaking or cooking liquid can prevent the lentils from reaching their peak tenderness so it’s best to wait until the end to add salt.
Drain and set aside (without rinsing).
In a large stockpot on medium heat, sauté chopped onions in the olive oil until translucent – about 10 minutes. Add chopped garlic and cook another minute. Add celery and carrots and sauté for 5 more minutes.
For a deeper flavor profile, allow the vegetables to brown and then scrape the bottom of the pan when adding the stock to distribute the flavor.
Add vegetable stock, tomatoes, tomato paste, parsley, oregano, cumin, and lentils.
Cover and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes – 1 hour, or until the lentils and vegetables are cooked through.
Serve hot,
Double the quantities and freeze half for later. Win-win!
Enjoy every last bite!
For Perfect Lentil Soup
- Salting the soaking or stock can prevent lentils from reaching their peak tenderness so it’s best to wait until the end to add salt.
- For a deeper flavor profile, when cooking the vegetables, allow them to brown and then scrape the bottom of the pan when adding the stock to distribute the flavor.
- Lentil Soup often becomes quite thick during cooking or storing. If it gets a bit too thick simply thin it out with a little water or stock.
- Use green or brown lentils: This lentil soup calls for traditional, easy to find brown or green lentils, but you can get colorful and use a mixture of both.
- For extra protein and flavor, try cooking some bacon in the pan before adding the onions.
Make ahead and Freezing Instructions
- This soup can be made up to three days ahead. Store in an airtight container in the refrigerator for up to three days.
- Before freezing, allow the soup to cool (cool at room temperature for no longer than an hour to avoid harmful bacteria), and then portion the soup into freezer bags or freezer-safe containers. Freeze for up to 3 months.
Lentil Soup is packed with nutritious ingredients. It’s an excellent source of vitamins and minerals such as Iron and Potassium. The lentils add both protein and fiber, making it both filling and satisfying.
Lentils do not require soaking to cook, but soaking cuts the cooking time in half.
Did you make this?
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Let’s Make Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound green or brown lentils
- 1 large onion chopped
- 4 cloves garlic chopped
- 1 tablespoon oregano
- 1 teaspoon ground cumin
- 6 celery stalks chopped
- 3 carrots sliced
- 6 cups vegetable stock or chicken for a non-vegitarian option
- 1 (14 oz) can crushed or chopped tomatoes with juice
- 2 tablespoons tomato paste
- A good handful of fresh parsley chopped
- salt and pepper to taste
Instructions
- In a large bowl, soak the lentils using one part dried lentils two parts boiling water and allow to sit for 15 minutes before draining.
- In a large stockpot on medium heat, sauté the onions in the olive oil until translucent – about 10 minutes.
- Add the garlic and cook another minute. Add the oregano, cumin, celery, and carrots and sauté for 5 more minutes.
- Add the stock, tomatoes, tomato paste, parsley, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes – 1 hour, or until the lentils and vegetables are cooked through.
- Season with salt, taste to check for seasoning, and adjust as needed before serving.
Tips + Notes
- Salting the soaking or cooking liquid can prevent the lentils from reaching their peak softening so it’s best to wait until the end to add salt.
- For a deeper flavor profile, when cooking the vegetables, allow them to brown and then scrape the bottom of the pan when adding the stock to distribute the flavor.
- Lentil Soup often becomes quite thick during cooking or storing. If it gets a bit too thick simply thin it out with a little water or stock.
Ashley says
Delicious and easy recipe! I’ve made it twice in the last month. Thank you!
Erren's Kitchen says
That is so good to hear Ashley and thanks for your feedback!
Amelia says
If you have kidney disease and sodium is an issue will the parsley counteract this for me. I also use low salt crushed tomatoes , I would hate to change the recipe and lose the wonderful flavors you have created.
Erren's Kitchen says
Hi Amelia, I can’t really answer that as I am not sure about the Parsley the best person to ask would be a Doctor or Dietician! the low salt crushed tomatoes won’t make much difference, however. Sorry I couldn’t be more helpful!
Emily says
Made this soup last night and it’s amazing! Going to be on my dinner rotation for sure! Thanks a ton for the nutrition info, that’s really helpful. Just wondering, what is the serving size of 415 calories? 1 cup of prepared soup?
Thanks!
Erren's Kitchen says
Hi Emily, Thank you for your awesome feedback! The quantity of calories is by serving, The whole recipe serves 6 and the nutrition quantity is done by software. So not sure on the exact size of each serving. Glad you enjoyed!
Patty says
This makes a nice soup. Flavorful and hearty for wintertime. Thank you for the recipe.
Patty
Marisa says
I have for years made a soup identical to this, except I add in a can of tomato paste, lots of chopped zucchini and a Knorr porcini mushroom soup cube. I’ve always used herbes de Provence instead of cumin…will have to try with cumin. Plus, for extra flavor at a Korean market you can get pig’s knuckles, and you can throw one in the soup while cooking, and remove later. 🙂
Erren says
Wow Marisa, great tips! Thanks so much!
Lisa says
This was yummy! I made it as a chop and dump into my Instant Pot! I don’t use oil so I put everything in without sauteing the veggies. I didn’t soak my green lentils and did 6 mins manual natural release. I think I like everything with more of a bite so next time, I would do 4 or 5 mins. Thanks for the recipe! Always looking for something healthy that’s quick! I will share it. 🙂
Erren says
So glad you found a way to make it work for you, Lisa 😊
Erren's Kitchen says
That is lovely to hear Lisa thank you so much!
Rhian says
This was really good! I added 5 Tbs butter when I did the initial salute which gave it a sort of nutty finish. Used stewed tomatoes (its what I had). Very gentle, earthy flavor. Thank you for posting!
Erren says
Sounds great, Rhian! I bet the stewed tomatoes worked really well! 😊
Art says
I love this soup! It’s not only simple to prepare it’s good for you and tastes awesome! I highly recommend tryin it!
Erren says
Thanks for the great feedback, Art! 😀 So happy you enjoyed it!
Jamie says
This soup is so delicious, nutritious, and filling! Even my five year old daughter ate it up.
Erren says
That’s so great to hear, Jamie! Thanks so much for the wonderful feedback!
Tina says
Such an incredible soup! Thanks so much for the recipe!
Erren says
That’s so wonderful to hear!