Easy Lentil Soup Recipe

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Hearty and delicious Lentil Soup recipe prepared in just one pot with potatoes, carrots, and greens. Loaded with heart healthy ingredients, this Lentil Soup is healthy and nutritious, but filled with flavor and comfort.

Easy Lentil Soup Recipe


Welcome to the most comforting, simple, and EASY Lentil Soup recipe loaded with wholesome and delicious ingredients. 

Friends, I grew up on Lentil Soup – my mom prepared it once a week, on a Wednesday or a Friday. One Summer, she even planted them in her garden and we had lentils for ages. I remember it so well because, after having soup with lentils for days, I was fed UP. I didn’t hate it, I just had had enough. 

Fast forward to now and I’m all like;

  • “Hey Mommy, how do you grow lentils?!?”
  • Then, she tells me all that goes into it…
  • My answer back is, “Ohhh ok. Never mind. How do I make your Lentil Soup?!”  😄

Bowl with Lentil Soup

Lately all I want to cook is the comfort foods I know and love, and those that I grew up on. I think it’s the weather that’s making me feel that way, but, I don’t mind. 

Our Lentil Soup is my go-to soup recipe whenever I want something real hearty, but also healthy and warm. What’s more appealing is that 30-some minutes is all it takes to make this deliciousness, and much of that time is unattended.

Basically, Lentil Soup is basic. Like, completely easy, my husband can do it. (ALL the dude makes is soups and spaghetti. That’s it!)

Lentil Soup Ingredients


This vegetarian lentil soup comes together fairly quickly and it’s prepared with ingredients you most likely have on hand. If lentils are not your thing, you can always sub with some other beans or legumes. Also, if you prefer to make this without potatoes, please do. For those that need some meat, add in pre-cooked shredded chicken, pulled pork, or beef tips. 

  • We will start off the soup by sautéing onions, garlic, carrots, celery, and potatoes for about 8 minutes. I suggest to cut up the potatoes to bite-size pieces so that they cook faster.
  • Next, we will add in vegetable broth, fresh thyme sprigs, bay leaf, and green (or brown) lentils. Make sure to rinse and drain the lentils, beforehand.
  • I highly suggest that you also use a dry red chili pepper, sweet or spicy, IF you can find one. I find them in the foreign foods aisle, near the Asian spices or next to the Mexican spices. Grocery guys aren’t sure where to place them. 🌶
    • The specific one that we use is a sweet, red banana pepper that’s been dried out in the sun. It’s very common in Macedonian cuisine, and we use it in all soups and stews. What I’m trying to say is that this chili pepper will make a huge difference in taste – it’s how my mom makes her Lentil Soup, and she knows what’s up. 💁‍♀️
    • However, if you can’t find that red pepper, use plenty of paprika to get closer to that smoky, peppery flavor. 
  • Once all of that is done, we will cook our soup for 20 minutes, or until all veggies are tender. 
  • Then, you want to stir in some leafy greens. I like to use swiss chard, but, you can use whatever you like; kale, spinach, collard greens, bok choy, etc… We will cook that for about 4 minutes longer, and we’re done! 

Easy Lentil Soup


My mom always serves Lentil Soup with crusty bread for dunking, but if that’s not an option, no biggie! You can slurp it up just as is. I promise it will be a delicious experience. There’s a lot of textures and flavors in this soup, you might not even think of grabbing anything extra.

You can also serve Lentil Soup with a side of rice, cauliflower rice, or a salad. ALWAYS have a salad on the side AND a glass of Pinot or Chardonnay. That’s the dinner experience I fight for. 🥂


  • Store Lentil Soup in an airtight container, and refrigerate for up to 5 days. 


  • Store completely cooled Lentil Soup in an airtight container OR freezer bags. Freeze for up to 3 months. 
  • If you intent to cook the soup just to freeze it right away, I suggest cooking the veggies just until tender and a bit crisp. They will have the perfect texture once reheated. 
  • Reheat frozen soup in a pot over medium heat.

Lentil Soup Bowl



5 from 1 vote
Bowl with Lentil Soup
Easy Lentil Soup Recipe
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Hearty, delicious, and amazing Lentil Soup prepared in just one pot with potatoes, carrots, and greens. 

Course: Soup
Cuisine: Mediterranean
Keyword: healthy dinner recipes, healthy recipes, lentil soup, potatoes, soup recipe, vegetarian recipe
Servings: 4 serves
Calories: 401 kcal
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 2 large carrots, thinly sliced
  • 4 celery stalks, thinly sliced
  • 3 to 4 cups bite-sized chopped potatoes, I used small yukon gold potatoes
  • 1/4 cup fresh chopped parsley
  • 4 cloves garlic, minced
  • 1 teaspoon sweet or smoky paprika, adjust spice to your own preference
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 6 cups low sodium vegetable broth
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup green or brown lentils, rinsed and drained
  • 3 dried red chili peppers, hot or sweet, tops removed, cut in fourths lengthwise (if you can't find any, use about 1 teaspoon more paprika + 1/2 teaspoon chili powder, or to taste)
  • 3 cups chopped leafy greens, I used swiss chard, but you can use baby spinach, or kale, or collard greens, and so on
  1. Heat olive oil in a large pot, or dutch oven, over medium heat.
  2. Add diced onions, carrots, celery, and potatoes to the hot oil; sauté for 8 minutes, or until veggies are slightly tender and browned. Stir often.
  3. Stir in parsley and garlic; continue to cook for 1 more minute.
  4. Season with paprika, oregano, rosemary, salt, and pepper; stir and cook for 1 more minute.
  5. Add vegetable broth, thyme sprigs, and bay leaf; turn heat up to medium high and bring to a boil.
  6. Stir in the lentils and the dry chili peppers, if using. Bring to a boil.
  7. Reduce heat to medium low and cook for 20 minutes, uncovered, until lentils and potatoes are tender.
  8. Stir in leafy greens and continue to cook for 3 to 4 more minutes, or until wilted.
  9. Remove from heat; taste for seasonings and adjust accordingly.
  10. Remove bay leaf and thyme sprigs; serve.

Recipe Notes



  • Store Lentil Soup in an airtight container, and refrigerate for up to 5 days.


  • Store completely cooled Lentil Soup in an airtight container OR freezer bags. Freeze for up to 3 months.
  • If you intent to cook the soup just to freeze it right away, I suggest cooking the veggies just until tender and a bit crisp. They will have the perfect texture once reheated.
  • Reheat frozen soup in a pot over medium heat.
Nutrition Facts
Easy Lentil Soup Recipe
Amount Per Serving (2 cups)
Calories 401 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 535mg22%
Potassium 1452mg41%
Carbohydrates 63g21%
Fiber 22g88%
Sugar 10g11%
Protein 18g36%
Vitamin A 9580IU192%
Vitamin C 43.2mg52%
Calcium 144mg14%
Iron 9.5mg53%
* Percent Daily Values are based on a 2000 calorie diet.

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7 Responses
  1. YUM! I have never made anything with lentils that I liked but decided to give it another go.
    This soup did not disappoint! The flavors both surprised and pleased me.
    Wow, I’ll be making this again for sure!

    please keep posting such great recipes!!

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