Warm and nourishing, this hearty lentil vegetable soup is packed with nutritious veggies and protein-rich lentils. Warm up from the inside out with a bowl of this comforting soup.
Why You'll Love This Recipe
Let's be honest - lentils aren’t the rock stars of the legume world. They're more like the quiet kid in class—dependable, hard-working, and full of surprises once you get to know them. Hey, that sounds kind of like me! 🤣
But don’t let its plain-Jane reputation fool you—this bowl of goodness is here to save your weeknight dinner, your wallet, and maybe even your soul.
For starters, it's good for you and it's not even a kale salad. Lentil soup is packed with fiber, protein, and a ton of vitamins. It’s basically a nutritional overachiever. But here’s the kicker: it actually tastes amazing. Lentils are like sponges and they soak up all the delicious flavors we add, making a flavor bomb that’s as good for you as it is delicious. 🥣
Oh, and it's easy, too. If you can stir a spoon, you can make lentil soup. Seriously. It doesn’t require fancy techniques, expensive gadgets, or a degree from culinary school.
Feeling stressed? Make soup. There’s something oddly therapeutic about chopping carrots, stirring a pot, and watching your kitchen transform into a cozy haven. Trust me. Plus, lentils are ridiculously affordable, so you can soothe your soul and your budget at the same time.
Basically, this checks all the boxes for busy families like ours! Consider it a perfect addition to your meatless Monday menu.
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🛒 INGREDIENTS
Here's what you'll need to grab from your pantry, fridge or grocery store.
- garlic, onion, carrots and celery - Want to sound fancy? You can refer to these as aromatics and impress your family at the dinner table! These ingredients form the flavorful base of the soup adding a depth and richness.
- cilantro - don't freak out if you don't love this (aka it tastes like soap to you.) Swap it out with fresh parsley instead.
- canned tomatoes
- lentils - Use green lentils or brown lentils for this recipe because red lentils can become mushy. You'll want to pick through the lentils before soaking to remove any stones or pebbles.
- cumin and paprika - reach for these smoky spices from the good old spice rack.
- Fresh lemon wedges for serving (optional but highly recommended) - This gives a bright and fresh flavor to your cooked lentil soup.
See recipe card below for specific quantities.
📋 Substitutions
- Not a fan of cilantro? You can use fresh parsley instead.
- Use fire-roasted tomatoes in place of regular tomatoes
- You can use vegetable broth in place of the water for a richer flavor.
🥣 How to make lentil vegetable soup
Prep your lentils by soaking them in water for an hour. Soaking lentils makes them cook faster and evenly, and also helps enhance the absorption of nutrition for you.
Tip: Chop the veggies and herbs with a chef's knife while the lentils soak. Btw, these are my favorite cutting boards since I've moving away from the plastic ones.
- Step 1: Start the vegetables. Heat a large pot or 6 quart Dutch oven over medium heat (how many quarts). Add the olive oil, then when heated add the onion and garlic, cooking just until the onion starts to become translucent.
Add the carrots and celery and cook until the carrots become tender; about 5 minutes.
- Step 2: Add remaining ingredients. The diced tomatoes, rinsed lentils and cilantro go into the pot, along with salt, black pepper, cumin and smoked paprika.
- Step 3: Stir well, then add water to cover everything by a half-inch.
- Bring to a boil, then reduce the heat and simmer for about 40 minutes until the lentils are soft and tender.
Taste for seasoning and adjust salt and pepper as needed.
Tip: For a thicker soup, use less water or cook longer to reduce the liquid.
Grab a pot, give it a try, and let humble lentil soup earn its rightful spot on your dinner table. And when you’re done, leave a comment below—I want to hear all about your soup adventures!
📖 Variations
- Add a handful of chopped spinach or kale for more fiber, bulk and veggie love.
- Add diced sweet potatoes or butternut squash for additional
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🍽 Serving Suggestions
Serve up a bowl of soup with crusty bread, crackers or a simple side salad. A little shaved Parmesan cheese would be lovely, too - I'm always in favor of finding room for cheese!
For a little spice you can add a pinch of red pepper flakes.
Prep Ahead Tips
- Soak the lentils.
- Dice the onion and garlic and refrigerate together.
- Dice the carrots and celery, and store in another container.
Top tip
Layering our flavors is key! We start by sautéing the aromatics (onion, carrot, celery, and garlic) until they’re golden and fragrant. This step brings out their natural sweetness and creates a flavorful foundation for the soup.
This quick trick elevates the depth of flavor and makes the soup taste like it simmered all day, even if you whipped it up in less than an hour!
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Freezing instructions: Cool completely before transferring to freezer-safe containers. Reheat on the stove or microwave when ready to enjoy!
FAQ
Be sure to season with salt and pepper as you go. Also, a splash of vinegar (apple cider, red wine, or balsamic) or a squeeze of fresh lemon or lime juice helps to brighten flavors.
Related
Looking for other soup recipes? Try these:
Pairing
These are my favorite dishes to serve with lentil soup:
Lentil Vegetable Soup
Ingredients
- 2 Tablespoons olive oil
- 1 onion diced
- 3 garlic cloves minced (or use refrigerated, pre-chopped garlic)
- 1 bunch cilantro chopped
- 1 cup carrots sliced (about 3 large carrots)
- 2 celery ribs sliced
- 14.5 ounces canned diced tomatoes
- 1 cup green or brown lentils *soaked in water for 1 hour (see notes)
- salt and ground black pepper to taste
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- Water enough to cover vegetables by ½ inch
- Fresh lemon wedges for serving (optional)
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Instructions
- Prepare Ingredients: Soak 1 cup green or brown lentils in water for 1 hour. After soaking, discard the soaking water and rinse the lentils.1 cup green or brown lentils
- While the lentils are soaking, dice 1 onion, mince 3 garlic cloves, chop 1 bunch cilantro, and slice 1 cup carrots and 2 celery ribs.Note: You may want to reserve some cilantro for topping the cooked soup.1 onion, 3 garlic cloves, 1 bunch cilantro, 1 cup carrots, 2 celery ribs
- Sauté Vegetables: In a large pot, heat the 2 Tablespoons olive oil over medium heat. Add the onion and garlic, sauté until translucent.
- Add Vegetables: Add the carrots and celery to the pot, cook for about 5 minutes.
- Add 14.5 ounces canned diced tomatoes drained lentils and cilantro. Season with salt and ground black pepper, 1 teaspoon cumin, 2 teaspoons smoked paprika. Stir well.
- Pour in enough water to cover all the vegetables and lentils, plus a bit more to cover by about ¼ inch.
- Bring the mixture to a boil on high heat. Reduce the heat to low and let the soup simmer for about 40 minutes, or until the carrots and lentils are soft and tender.
- Taste for seasoning. Serve with additional cilantro and fresh lemon wedges.
Notes
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- Not a fan of cilantro? You can use fresh parsley instead.
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- Use fire-roasted tomatoes in place of regular tomatoes
-
- You can use vegetable broth in place of the water for a richer flavor.
- Use green or brown lentils for this recipe. Red lentils can become mushy.
- For a thicker soup, use less water or cook longer to reduce the liquid
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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