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4.84 from 12 votes

Homemade Lentil Soup

This warming and budget-friendly vegetarian soup is an Italian classic.  Satisfying and simple to make, this homemade soup is a great dinner or leftover for lunch.
Course Soup
Cuisine Italian
Keyword homemade lentil soup, lentil soup, lentil soup recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 415kcal
Author Erren Hart of Erren's Kitchen


  • 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


  • 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.


  • 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.


Calories: 415kcal | Carbohydrates: 62g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 331mg | Potassium: 1233mg | Fiber: 25g | Sugar: 9g | Vitamin A: 5385IU | Vitamin C: 12.5mg | Calcium: 97mg | Iron: 6.8mg