Lentil soup, made from scratch with simple ingredients. It’s so healthy, filling and comforting, perfect to warm you up on a cold day.
lentil soup
It’s been a while since I posted a lentil recipe on the blog for the last time, so here you have another one. I’m sure you’re going to love this lentil soup because is extremely easy to make and perfect to enjoy on a daily basis.
It only requires one pot and a handful of ingredients. In addition, you can make big batches of lentil soup and keep it in your fridge or freezer to eat during the week.
Add any veggies you want and more or less liquid (vegetable stock or water) depending on how thick you like your soup. I always use an immersion blender to thicken it a little bit, but it’s up to you.
This is a recipe I make a lot during the cold months, but I have to admit I eat soups all year long, even in summer and I live in Seville, which is the hottest city in Europe!
I like to serve this lentil soup with a salad or cooked veggies and some type of healthy carb, like bread, cooked rice or potatoes. You could also cook the potatoes in the soup, just chop and add them to the pot at the beginning and cook until the lentils and potatoes are soft (add more vegetable stock or water if needed).
what ingredients do you need to make lentil soup?
- Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. If you don’t eat oil, just use some vegetable stock or water instead.
- Garlic – I prefer fresh garlic, but garlic powder is a good alternative.
- Onion – I used a white onion. Any type of onion will do, though, even onion powder.
- Celery.
- Carrot.
- Dried brown or green lentils.
- Crushed tomatoes – Canned tomatoes are so convenient. If you want to use fresh tomatoes is okay, but you’ll maybe need to add more liquid (vegetable stock or water).
- Vegetable stock or water – I prefer vegetable stock because it enhances the flavor of the soup. However, water is okay too. Making your own vegetable stock at home is a good idea, but feel free to use store-bought if you want.
- Dried oregano – Any dried or fresh herb will do. I prefer to add fresh herbs at the end, once the soup is already cooked.
- Ground cumin – Add any spices you like.
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
- Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.
tips for making lentil soup
- Feel free to add your favorite veggies.
- Add more or less liquid depending on how thick you want your soup.
- If you want to reduce the amount of sodium in this recipe, omit the salt and use water instead of vegetable stock. You could also make your own vegetable stock with no salt or buy a low-sodium one.
- Lentils do not require it, but can be soaked in order to reduce cooking time. Soaked lentils are also easier to digest.
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Lentil Soup
- Prep: 10 mins
- Cook: 50 mins
- Total: 1 hour
- 4 1x
- Main Dish
- Vegan, Mediterranean
Servings 4 1x
Lentil soup, made from scratch with simple ingredients. It’s so healthy, filling and comforting, perfect to warm you up on a cold day.
Ingredients
- 1 tbsp extra virgin olive oil (optional)
- 4 cloves of garlic, chopped
- 1 onion, chopped
- 1 celery stick, chopped
- 1 large carrot, chopped
- 1 cup dried brown or green lentils (200 g)
- 2 14-ounce cans crushed tomatoes (800 g)
- 4 cups vegetable stock or water (1 liter)
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Heat the oil in a large pot and add the veggies (garlic, onion, celery and carrot). Cook over medium-high heat until golden brown, stirring occasionally. If you don’t eat oil, use some vegetable stock or water instead.
- Add all remaining ingredients except the salt and pepper. Stir.
- Increase heat and bring to simmer. Cover with a lid, reduce heat to medium-low and simmer for about 40 minutes or until lentils are soft.
- Finally, add the salt and pepper and stir.
- To thicken the soup, use an immersion blender and do 3-4 quick pulses. You could also transfer 1 cup (250 ml) to a regular blender and blend, then transfer back into the pot. This step is totally optional.
- Serve immediately (I topped my soup with some chopped fresh parsley) or keep leftovers in an airtight container for about 5-7 days.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 291
- Sugar: 4.3 g
- Sodium: 1124 mg
- Fat: 5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 48.9 g
- Fiber: 11.1 g
- Protein: 15.3 g
My husband also . adds butternut squash to his lentil potaje. Onions, garlic, red pepper and used to add ham hocks or ham, but since I have been vegan he doesn’t use any animal products anymore in any of beans. We are only two so he cooks big batch in pressure cooker and we freeze in small portions. I find your recipes to be the best and easiest to follow. Thank you
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Hi Nona! Thanks for your kind comment 🙂
I make lentil soup often and this is pretty much the recipe I use. I do make a couple of additions. I add a one pound bag of fresh spinach at the end to the hot soup and mix to wilt and a splash of cider vinegar. The addition of the acid adds a brightness to the dish that I love and I never make this without it.
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Hi Brenda! That sounds so good! I’m glad you liked our lentil soup recipe 🙂
Tried it. Loved it! Simple recipe and was just the flavors I was looking for here. So many different ways to make lentil soup – and I probably love them all. But this was what I wanted and had not found. Thank you! Wish I could upload a pic. It looked as good as it tastes.
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Hi Gerry! So glad you liked our lentil soup 🙂 Have a nice day!
Would this work with red lentils? Thank you great recipe
Hi Tahia! I think so, although I’ve never tried it myself 🙂
Flavorful lentil soup is budget-friendly and full of nutrients. Stir up a batch with one of Food Network’s most-popular lentil soup recipes, and make it a favorite in your repertoire.
Hi! Yes, it is 🙂
Made this soup a few days ago and I love it ….I take it to work in a small flask and have it with my lunch…. try adding a little chilli if you light a spicy taste 👍
I’ve also had some as a starter to my evening meal its a great starter.
It’s a very economical recipe and lasts all week ❤️
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Hi Paul! I’m so glad you enjoyed it 🙂
Great recipe. Garnished with quarter avacado per serving.
Hi Todd! Thanks a lot 🙂
This soup is easy and deliciously nourishing.. I had an excess of fresh homegrown tomatoes so I used those instead of canned tomatoes. Served with a dollop of mashed potato and a sprinkle of vegan parmesan, I couldn’t resist a second bowl.
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Hi Mary! Sounds amazing 🙂 So glad you liked it!
My usual tomato and lentil soup is a recipe from Cranks, which is nice. BUT . . . I cooked your recipe this evening and it is far, far tastier. I was really very impressed and shall pass the recipe and website link to my friends.
I didn’t have a carrot, but did have a bag of frozen veg in my freezer. So I used a handful of carrot, cauliflower and broccoli plus a diced potato to the pot.
There was enough for two helpings at the table and two sealed containers in the fridge.
Thank you 🙏
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Hi Mark! Sounds great 🙂 So glad you enjoyed it!
Wow…this was easy and yummy. Even our children loved it and want to try it with pasta next time. First time for them to eat and actually like lentils. Thank you for your amazing food blog. It simply is SIMPLE 😊
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Hi Patricia! You’re so welcome 🙂 I’m so glad you and your children loved it!