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.
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 salted 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.
Erren’s Top Tip
For the best flavor, soak the lentils in one part dried lentils two parts well-salted water.
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
- For the best-flavored lentils, soak the lentils in one part dried lentils two parts well-salted water.
- 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.
Yes, lentil soup freezes well. Before freezing, allow the soup to cool (don’t leave to cool at room temperature over an hour to avoid harmful bacteria) and then portion the soup into freezer bags or freezer-safe containers.
To freeze lentil soup, fill an airtight, freezer-safe container as much as possible (to avoid too much air being trapped), cover, and freeze.
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.
Lentils do not require soaking to cook, but soaking cuts the cooking time in half.
Store the lentil soup in an airtight container in the refrigerator for up to three days.
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Let’s Make
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 well-salted 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.
- Check for seasoning and serve.
Tips + Notes
- 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.
Nutrition Information:
Erin | Dinners,Dishes and Dessert says
This looks absolutely delicious! Yummy!
Erren's Kitchen says
I’m glad you think so!
Melanie Bauer says
This is a winner! So simple and easy to make yet super delicious, need to make this!
Erren's Kitchen says
That is awesome to hear Melanie!
Vik says
What a great soup! This recipe was delicious and surprisingly not that hard to make
Erren's Kitchen says
Thank you Vik!
Catalina says
I love lentils a lot! What a great idea to make a lentil soup! Yum!
Stephanie says
Looks amazing! Pinning this to try once it’s not triple digits outside…thanks!
Erren's Kitchen says
Thank you, Steph!
Beth Pierce says
What an amazing recipe! So flavorful and easy; this has quickly become a new family favorite recipe in our home!
Erren's Kitchen says
That is awesome to hear Beth thank you!
Michael Galatola says
Can I add broken pasta to the soup?
Erren's Kitchen says
I haven’t tried it myself Michael, but yes I think it would work, touch base and let me know!
Kristin says
This looks amazing! May I please ask…. How many cups are in a serving?
Erren Hart says
Hi Kristen, Sorry for the late reply. I have a software program that figures the nutritional information for me (it’s very complicated and would not be easily formulated). I’m v er sorry, but It does not give measurements.
WillyD says
It constantly perplexes me why vegans like veg stock that tastes like chicken or make veg burgers to mimicking meat burgers. Still confused. Us carnivores never try to make meat taste like vegetables.
Alicia York-Bird says
This soup looks delicious!
However, may I make a loving observation?
As a vegetarian cook/recipe developer myself, I feel it important to point out that this soup is not vegetarian if you are using chicken stock.
Otherwise, a lovely recipe, and I intend to give it a try this winter!
Erren's Kitchen says
Hi, Alicia Thank you for your feedback and pointing it out and sorry if it wasn’t clear if you scroll down to the bottom where the ingredients are it says chicken or vegetable stock as either can be used. Hope this clears things up, thanks!
Chiara says
Hi Alicia, You can buy the Massel chicken stock. It tastes like chicken stock but it is proudly vegan!
Massel full range of vegan products for retail, food service and industry is and has been on the Australian market for the past 37 years!
fjndallas says
I do not agree with Alicia know it all smarty pants observer. Though the soup is not vegan, it could be considered vegetarian. Of course I’m not a recipe developer,