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    Home / Entree

    Lentil Soup

    Published: Nov 14, 2014 / Updated: Sep 21, 2023 by Amy / 1 Comment

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    lentil soup from amy in the kitchen

    This homemade lentil soup is hearty, filling and perfect if you are looking for a low calorie soup recipe. This plant-based soup recipe packs a ton of flavor and can be ready in about an hour.

    Lentil soup in a bowl with french bread on the side.

    Lentil Soup is so easy to make with common pantry ingredients. It's a great option for meatless Mondays or anytime you want a plant-based soup for dinner.

    This recipe takes about an hour to make and leftovers reheat well.

    Lentil soup ingredients

    • Dry Lentils: Use brown or green lentils, do not use split lentils. Make sure to pick out any rocks or debris and rinse them well before adding them to the pot.
    • Vegetables: Onion, celery and carrots.
    • Seasonings: A variety of dried herbs, salt, pepper and red pepper flakes.
    • Vegetable Stock: Can be replaced with water or chicken stock.

    How to make lentil soup

    Step 1: In a heavy stock pot, saute the onions and celery in olive oil over medium-high heat until they are soft, about 10 minutes. Add the carrots and seasonings to the pot and cook for 2-3 minutes, stirring frequently to avoid sticking to the bottom of the pan.

    Vegetables being sautéed in a saucepan.

    Step 2: Add the vegetable stock and lentils, stir and bring to a boil. Once the soup comes to a boil, lower the heat and simmer for 45 minutes to 1 hour, stirring occasionally.

    Dried lentils being poured into the stock pot.

    Step 3: Check for seasonings and adjust if desired. Ladle the soup into bowls and top with grated parmesan. Serve with a side of french bread.  

    Lentil soup with grated cheese on top.

    This lentil soup is even better the next day, so make a big pot to eat throughout the week.

    How to store and freeze

    • To Store: Keep leftovers covered in the fridge for up to 5 days.
    • To Reheat: Heat over medium heat on the stovetop.
    • To Freeze: Allow the lentil soup to cool completely and transfer to a freezer-safe container. Keep frozen for up to 3 months. When ready to eat, thaw in the fridge before reheating.

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    • Chicken Noodle Soup
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    lentil soup from amy in the kitchen

    Lentil Soup Soup

    Amy Duska
    This lentil soup is hearty, filling and perfect if you are looking for a low calorie soup recipe. This plant-based soup recipe packs a ton of flavor and can be ready in about an hour.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Soup
    Cuisine American
    Servings 8
    Calories 349 kcal

    Ingredients
      

    • 3 tablespoons olive oil
    • 1 small onion chopped
    • 1 stalk celery chopped
    • 1 cup sliced carrots
    • 1 tablespoon garlic powder
    • 1 tablespoon dried parsley
    • ½ teaspoon dried oregano
    • ¼ teaspoon ground thyme
    • ½ teaspoon dried basil
    • 2 teaspoons salt
    • ½ teaspoon black pepper
    • ½ teaspoon red pepper flakes
    • 8 cups vegetable stock
    • 1 lb. dried lentils washed
    • grated parmesan cheese optional topping

    Instructions
     

    • Saute the vegetables: In a heavy stock pot, saute the onions and celery in olive oil over medium-high heat until they are soft, about 10 minutes. Add the carrots and seasonings to the pot and cook for 2-3 minutes, stirring frequently to avoid sticking.
    • Simmer the lentils: Add the vegetable stock and lentils, stir and bring to a boil. Once the soup comes to a boil, lower the heat and simmer for 45 minutes to 1 hour, stirring occasionally.
    • Season and serve: Check for seasonings and adjust if desired. Ladle the soup into bowls and top with grated parmesan and a side of french bread.

    Notes

    • To Store: Keep leftovers covered in the fridge for up to 5 days.
    • To Reheat: Heat over medium heat on the stovetop.
    • To Freeze: Allow the lentil soup to cool completely and transfer to a freezer-safe container. Keep frozen for up to 3 months. When ready to eat, thaw in the fridge before reheating.
    Keyword lentil soup
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    Comments

    1. Thalia @ butter and brioche says

      November 19, 2014 at 11:02 pm

      This lentil soup is all that I am craving right now - it looks so hearty, comforting and of course delicious. Pinned!

      Reply

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