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 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.
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.
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.
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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Lentil Soup Soup
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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.
Nutrition
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Thalia @ butter and brioche says
This lentil soup is all that I am craving right now - it looks so hearty, comforting and of course delicious. Pinned!