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.
GET COZY WITH A BOWL OF HOMEMADE LENTIL SOUP
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?!” ?
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!)
MY EASY LENTIL SOUP RECIPE
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!
WHAT TO SERVE WITH 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. ?
HOW TO STORE LEFTOVER LENTIL SOUP
- Store Lentil Soup in an airtight container, and refrigerate for up to 5 days.
HOW TO FREEZE LENTIL SOUP
- 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.
MORE SOUP RECIPES
ENJOY!
Easy Lentil Soup Recipe
Ingredients
- 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
Instructions
- Heat olive oil in a large pot, or dutch oven, over medium heat.
- 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.
- Stir in parsley and garlic; continue to cook for 1 more minute.
- Season with paprika, oregano, rosemary, salt, and pepper; stir and cook for 1 more minute.
- Add vegetable broth, thyme sprigs, and bay leaf; turn heat up to medium high and bring to a boil.
- Stir in the lentils and the dry chili peppers, if using. Bring to a boil.
- Reduce heat to medium low and cook for 20 minutes, uncovered, until lentils and potatoes are tender.
- Stir in leafy greens and continue to cook for 3 to 4 more minutes, or until wilted.
- Remove from heat; taste for seasonings and adjust accordingly.
- Remove bay leaf and thyme sprigs; serve.
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
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Are the lentils already cooked prior to being added?
Hi!
No, they are not. For this recipe, you want to use a cup of green or brown lentils. Just rinse, dry, and then add to the soup per recipe directions.
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!!
What an amazing pot of veggie soup! I love all the colors and healthy ingredients in it!
Can you tell me which pepper to get?
My dad used to make lentil soup all the time growing up. This looks like the recipe he would make. Can’t wait to try it!
This is the ultimate comfort food! LOVE this!
I haven’t cooked with lentils in quite awhile, I need to make this soup, it looks amazing!
Perfect bowl of comfort for a chilly day!
This recipe is not only beautiful, it is loaded with healthy ingredients. I can’t wait to try it! Thanks!