Go Back
+ servings
Bowl with Lentil Soup

Easy Lentil Soup Recipe

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

Blue: 12   Green: 12   Purple: 12   Freestyle: 5
Course Soup
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.