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This easy homemade Lentil Soup recipe is an Italian classic. It’s a delicious, warming vegetarian soup that’s perfect for any occasion.
Serve with garlic bread for an easy vegetarian meal.
Classic Lentil Soup
Classics are classics for a reason. This recipe is my take on a fixture in vegetarian Italian cooking.
Lentil soup is comforting in so many ways; and this delicious recipe is whipped up with ease which is so much better than buying it canned!
And here’s a tip – if you’re going to make a little, you may as well make a lot and toss the rest in the freezer!
Why This Recipe Works
- The garlic, cumin, and oregano work perfectly together to pack this soup with flavor.
- The stock and tomatoes give the base of the soup a deep richness.
- The lentils make this hearty soup a filling, satisfying meal.
A Healthy Hearty Vegetarian Soup
Packed with nutritious ingredients, this healthy, hearty vegetarian soup is so delicious no one will even miss the meat!
Using either brown lentils or green lentils, this homemade soup is hearty, satisfying, and simple to make. It’s is great for supper or to pack for lunch.
What Lentils Are Best
For this recipe, I recommend using brown or green Lentils. They have a mild, earthy flavor and they hold their shape well when cooked, making them perfect for this soup.
On Soaking Lentils
Soaking lentils is not required for cooking, but soaking them in salted, hot water seasons the lentils for better flavor cuts the cooking time in half.
How to Make Lentil Soup
- Soak the lentils in water.
- Sauté the onions until translucent.
- Add the garlic and cook another minute.
- Add the spices, celery, and carrots, and sauté.
- Add the stock, tomatoes, tomato paste, parsley, and lentils. Cover and simmer uncovered for 45 minutes – 1 hour
- Check for seasoning and serve.
Step by Step Instructions
Start with soaking the lentils in boiling water in a large, heatproof bowl, and allow to sit for 15 minutes.
Salting the soaking or cooking liquid can prevent the lentils from reaching their peak tenderness so it’s best to wait until the end to add salt.
Drain and set aside (without rinsing).
In a large stockpot on medium heat, sauté chopped onions in the olive oil until translucent – about 10 minutes. Add chopped garlic and cook another minute. Add celery and carrots and sauté for 5 more minutes.
For a deeper flavor profile, allow the vegetables to brown and then scrape the bottom of the pan when adding the stock to distribute the flavor.
Add vegetable stock, tomatoes, tomato paste, parsley, oregano, cumin, and lentils.
Cover and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes – 1 hour, or until the lentils and vegetables are cooked through.
Serve hot,
Double the quantities and freeze half for later. Win-win!
Enjoy every last bite!
For Perfect Lentil Soup
- Salting the soaking or stock can prevent lentils from reaching their peak tenderness so it’s best to wait until the end to add salt.
- For a deeper flavor profile, when cooking the vegetables, allow them to brown and then scrape the bottom of the pan when adding the stock to distribute the flavor.
- Lentil Soup often becomes quite thick during cooking or storing. If it gets a bit too thick simply thin it out with a little water or stock.
- Use green or brown lentils: This lentil soup calls for traditional, easy to find brown or green lentils, but you can get colorful and use a mixture of both.
- For extra protein and flavor, try cooking some bacon in the pan before adding the onions.
Make ahead and Freezing Instructions
- This soup can be made up to three days ahead. Store in an airtight container in the refrigerator for up to three days.
- Before freezing, allow the soup to cool (cool at room temperature for no longer than an hour to avoid harmful bacteria), and then portion the soup into freezer bags or freezer-safe containers. Freeze for up to 3 months.
Is lentil soup good for you?
Lentil Soup is packed with nutritious ingredients. It’s an excellent source of vitamins and minerals such as Iron and Potassium. The lentils add both protein and fiber, making it both filling and satisfying.
Do lentils need to be soaked?
Lentils do not require soaking to cook, but soaking cuts the cooking time in half.
Rate This Recipe
Recipe
Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound green or brown lentils
- 1 large onion (chopped)
- 4 cloves garlic (chopped)
- 1 tablespoon oregano
- 1 teaspoon ground cumin
- 6 celery stalks (chopped)
- 3 carrots (sliced)
- 6 cups vegetable stock (or chicken for a non-vegitarian option)
- 1 (14 oz) can crushed or chopped tomatoes with juice
- 2 tablespoons tomato paste
- A good handful of fresh parsley (chopped)
- salt and pepper to taste
Instructions
- In a large bowl, soak the lentils using one part dried lentils two parts boiling water and allow to sit for 15 minutes before draining.
- In a large stockpot on medium heat, sauté the onions in the olive oil until translucent – about 10 minutes.
- Add the garlic and cook another minute. Add the oregano, cumin, celery, and carrots and sauté for 5 more minutes.
- Add the stock, tomatoes, tomato paste, parsley, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes – 1 hour, or until the lentils and vegetables are cooked through.
- Season with salt, taste to check for seasoning, and adjust as needed before serving.
Tips
- Salting the soaking or cooking liquid can prevent the lentils from reaching their peak softening so it’s best to wait until the end to add salt.
- For a deeper flavor profile, when cooking the vegetables, allow them to brown and then scrape the bottom of the pan when adding the stock to distribute the flavor.
- Lentil Soup often becomes quite thick during cooking or storing. If it gets a bit too thick simply thin it out with a little water or stock.
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