This recipe for Homemade Lentil Soup is an Italian classic. It’s a delicious, warming vegetarian soup that’s perfect for lunch or dinner.
Come home to a warming bowlful of this filling, healthy Vegetarian Soup.
Don’t you just love a good soup? I know I’ve posted a few soup recipes lately, but isn’t it that time of year? I am the queen of soup. I just love it. I always have.
I don’t know why, but I especially like vegetarian soups. Probably because I’m on a constant diet and they are both filling and healthy. Not to mention delicious. I’m a big fan of anything that’s full of flavor instead of guilt.
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.
All Lentils Are Not Created Equal
There are many different types of lentils available, but don’t be fooled – each variety is different in taste, texture and cooking time. Below is a short guide to help you along the way.
Brown and Green Lentils: Brown and green lentils are very similar. They have a mild, earthy taste. They are rich in antioxidants, iron, and magnesium.
Of all the lentil varieties, they take the longest to cook (about 45 minutes). but hold their shape well making them work well in both soups and salads.
Black Lentils: Black lentils are also known as Beluga lentils. They are a hearty pulse with full bodies, early flavor. They go well with other proteins or meaty vegetables like mushrooms.
They take about 25 minutes to cook.
Red and Yellow Lentils: Red and yellow lentils are sweeter and milder in flavor than other types of lentils.
You will often find Red and yellow lentils in Middle Eastern and Indian dishes. They tend to become quite soft when cooked down, so this variety is often used for thickening soups and stews.
They are a quick cook lentil only taking 15-20 minutes to cook.
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.
It’s also easy to double the quantities and freeze half for later. Win-win.
This healthy, hearty vegetarian soup is so delicious no one will even miss the meat!
Other Soup Recipes You’ll Love
How to Make Homemade Lentil Soup:
Start with soaking the lentils in boiling water in a large, heatproof bowl, and allow to sit for 15 minutes before draining.
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.
Add chicken stock/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 and enjoy!
My Homemade Lentil Soup is packed with nutritious ingredients and it’s sure to leave you wanting more! The lentils add both protein and fiber making it filling and satisfying!
Cook’s Tips:
- 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.
FAQs
How do you store lentil soup in the refrigerator? Store in an airtight container for up to 3 days.
Can lentil soup be frozen? 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 soup in a freezer-safe container, fill an airtight container as much as possible (to avoid too much air being trapped), cover and freeze.
To freeze soups in a freezer bag: Fill the bag three quarters if the way full, force out as much air as possible before sealing and store flat in the freezer.
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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 chicken or vegetable stock
- 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, cover the lentils with 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 chicken 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.
Notes
- 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.
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,