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Bowl with Lentil Soup

Easy Lentil Soup Recipe

Katerina | Diethood
Hearty, delicious, and amazing Lentil Soup prepared in just one pot with potatoes, carrots, and greens. 
Servings : 4 serves
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • 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


  • 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.


  • 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.


Serving: 2 cups | Calories: 401 kcal | Carbohydrates: 63 g | Protein: 18 g | Fat: 8 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 535 mg | Potassium: 1452 mg | Fiber: 22 g | Sugar: 10 g | Vitamin A: 9580 IU | Vitamin C: 43.2 mg | Calcium: 144 mg | Iron: 9.5 mg | Net Carbs: 41 g

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.

Course: Soup
Cuisine: Mediterranean
Keyword: healthy dinner recipes, healthy recipes, lentil soup, potatoes, soup recipe, vegetarian recipe