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lentil soup from amy in the kitchen

Lentil Soup Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Author: Amy Duska


  • 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


  • 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.


  • 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.


Calories: 349kcal | Carbohydrates: 46g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 947mg | Potassium: 889mg | Fiber: 18g | Sugar: 6g | Vitamin A: 2762IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 5mg