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.
Di Barry says
Hi, Do you mean just 15 minute soak altogether or more.
Erren's Kitchen says
Hi Barry, yes 15 minutes to soak (in the meantime you prep the other ingredients), I hope this helps
Heather says
Can I use steamed lentils in this soup?
Erren's Kitchen says
If you use steamed lentils I wouldn’t boil the soup for as long as in this recipe, it might be a case of trying it out. I hope this helps 🙂
Michael W. says
Made it twice now, made it 100% your way the first time and it was delicious. The second time I did everything the same only towards the end of cooking I added a few handfuls of shredded kale and some cooked red lentils to thicken it up a bit more and then some red pepper flakes to add a bit of heat. I am a hydroponics grower so I have fresh veggies all year round and it will probably get a few green beans and a some zucchini next time. Thanks for sharing this wonderful recipe.
Erren's Kitchen says
Thank you for your kind comments, Michael, it’s always great to hear a recipe is enjoyed and adapted. Fresh veggies all year round sure sounds amazing!
Denise says
How long would you cook this in a electric pressure cooker or would you stick with the pan?
Erren Hart says
Hi Denise, I’m really not sure. I’ve never tried it. Sorry I can’t help more.
Linda Deming says
You did not reply to the question from Terri about why her lentils turned black and therefore was unappealing. Any idea why this happened?
Erren Hart says
Hi Linda, it’s really hard to say. I’ve never had it happen to me, but I heard cast iron enamel pots or dutch ovens can do this.
terry says
after 45 minute simmer soup still crunchy. and color is black? not very appetizing. tasted pretty good. lentils i bought were a light beige color. wondering how to get that nice brown tone.
Jean says
You might have used French lentils? They are smaller and darker
Kayls says
Gorgeous soup, I adjusted my with red lentils and skipped the tin tomato’s but used all the other ingredients, I was going to upload a photo but no option to. Thanks for this hearty recipe. 🙏🏻
Erren's Kitchen says
So glad you enjoyed this soup. Thank you for the feedback 🙂
Candice says
Is the 1 Tablespoon of oregano fresh or dried?Candice
Erren's Kitchen says
I generally use fresh, but dried if more convenient for you won’t make too much of a difference Candice!
Gabrielle A. Curtis says
Followed the recipe pretty much…just left out the tomatoes. Also added a handful of fresh basil and chopped fresh spinach at the end…delicious! My daughter is vegetarian so this is a perfect recipe! Easy too!
Erren's Kitchen says
Sounds really good Gabrielle, and thank you for your awesome feedback!
Sue says
When I worked in NYC years ago, we went to lunch every Wednesday to a place called “Cosi”, because that was lentil soup day. i’ve been searching for years for a similar recipe, and yours is fantastic! So much flavor, it’s filling AND tasty! thank you!
Erren's Kitchen says
Sue, your feedback has made my day, that is awesome to hear, thank you!
Demeter says
Id be happy to eat this for dinner any night of the week!
Erren's Kitchen says
Ah That is awesome to hear Demeter!