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Homemade Lentil Soup that is light, hearty and healthy. Loaded with chunks of carrots, celery, lentils and spices, you can also add your favorite protein to this already delicious recipe.
LENTIL VEGETABLE SOUP
We absolutely love soup recipes and adore today’s recipe for lentil soup.
Not only is it easy to make but it’s really easy to customize! This soup is light and hearty, and best of all, healthy (similar to our chicken veggie soup and light chicken tortilla soup)!
It’s loaded with big chunks of carrots and celery and has a kick to it thanks to red pepper flakes. Of course, if you don’t want the added heat, you can certainly omit that ingredient. Sometimes we like to add ground sausage or pulled rotisserie chicken to bulk it up a bit.
This lentil vegetable soup can be made in 45 minutes on the stovetop or in the Instant Pot. The time will be about the same- just with the Instant Pot you have the option of letting it “keep warm” for several hours if you plan on making it ahead of time.
WHAT ARE LENTILS?
Lentils are mini legumes that are packed full of nutrients like protein, fiber and minerals. They’re basically little superfoods. While there are several varieties of lentils, the most common types are: brown, red, green, French green, and black.
For this recipe you will want to choose, brown, green or French green. These lentils tend to hold their shape more when cooked for longer periods of time. To prevent them from splitting, we’re going to saute them and use a little bit of acid in the form of vinegar and tomato. The lentils will cook as the soup simmers.
HOW TO MAKE LENTIL SOUP
- In a large stockpot or Dutch oven set over medium heat, saute the vegetables until tender, about 8-10 minutes, add the seasonings and lentils. Cook for 5 minutes, then pour in the broth.
- Simmer for 25-30 minutes or until the lentils are throughly cooked. Serve warm with a garnish of fresh parsley if desired.
Can you add meat to lentil soup?
Of course! We like to add chicken or sausage to this lentil soup. Just be sure to have this cooked up before making your soup and add it right before simmering.
Recipe FAQ
WHAT TO SERVE WITH lentil SOUP:
- Crusty bread, garlic bread, breadsticks, grilled cheese
- Green salad (some of our favorites include: Kale Salad and Homemade Caesar Salad)
- Fruit or fruit salad
STORE. Place in an air-tight container and keep in fridge for up to 5 days. To freeze, place in a freezer-safe Ziploc bag and freeze. You can keep this in the freezer for 4-5 months.
REHEAT. If frozen, place in fridge to thaw overnight. To reheat, place in pot and cook on low-medium heat until heated through and ready to serve.
For more light soup recipes:
Lentil Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 stalks celery cut into 1/2-inch chucks
- 4 carrots peeled and cut into 1/2-inch chunks
- 4 cloves minced garlic minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3/4 tsp cumin
- 1/8 tsp red pepper flakes
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 1/4 cups brown, green, French green lentils
- 1 bay leaf
- 6 cups chicken broth or vegetable broth
- 2 tbsp parsley freshly chopped
Instructions
- In a large stockpot or Dutch oven set over medium heat, add the olive oil. Once hot, add the onion, celery, and carrots, saute for about 8 minutes. Add the garlic and saute until fragrant, about 2 minutes.
- Sprinkle in salt, pepper, cumin, and red pepper flakes. Add the tomato paste, vinegar, and lentils. Stir frequently, cooking for 5 minutes.
- Add bay leaf and pour in broth. Bring mixture to a boil. Cover and simmer for 25-30 minutes or until the lentils are fully cooked.
- Stir in chopped parsley (optional) and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi,
What is the serving size? I see the nutrition information per serving but serving size not mentioned. I looked through the comments for an answer but didn’t see one. Thank you!
The serving size is 1 cup. 🙂
Excellent flavor, simple to make, quick to disappear in my house of teens!
I’m so glad your teens loved it too! Teens can be picky so that’s quite a feat! 😉
I am 77 years old and never ate a lentil. I never cared for the look of them while in the soup or with spaghetti…therefore, I never ate them. I thought it’s about time I tried them.
I found your recipe and went for it! I read the comments and thought I’d give it a try. I did use Turkey polish sausage and soaked the lentils while prepping the vegetables. I must say it is delicous.
Thank you for having such a delicious recipe.
Sorry for the all capitals, but my cap lock must be stuck.
That is wonderful to hear!! And, that’s ok…it took me until recently to try them & I like them 🙂 Thank you!
Smells heavenly and tastes great! WHAT is the measurement for one serving?
Thank you! It is about 1 1/2 cup!
Hi! WAnt to try this recipe, but i don have the red wine vinegar. What else can i use?
I have only used that, so you could use apple cider vinegar, white wine vinegar, or a balsamic vinegar. Whatever you have 🙂
197 calories for 1/4 cup? 1/2 cup?
Very flavorful and healthy!
Glad you like it! Thank you so much for letting me know!
Wow, This lentil soup looks perfect!! I only know lentil in form of stew! Great idea. 🙂
Thank you! I hope you give it a try 🙂 It is so good!
Super easy! I love it!