Lentil Soup packed with tender lentils, savory vegetables, and fragrant Italian herbs. This healthy vegetarian soup is high in protein and big on flavor.
Serve with crusty focaccia or crunchy croutons for a comforting meal.
Each week I like to prepare a meatless dinner, and when the weather calls for something warm, this lentil soup is our go-to. It’s hearty and nourishing, loaded with vegetables and earthy lentils. Start by sautéing the aromatics to build depth of flavor, then add the lentils, tomatoes and stock and let the soup gently simmer until everything is tender. For a finishing touch, stir in a handful of chopped kale or spinach right before serving. Simple, wholesome, and satisfying — perfect for Meatless Monday or any night you want a healthy bowl of comfort.
Ingredients:
- green or brown lentils
- olive oil
- garlic
- onion
- carrots
- celery
- Italian seasoning
- dried oregano
- vegetable stock
- water
- crushed tomatoes
- salt and pepper
- bay leaf
Instructions
Step 1: Veggies
Heat olive oil in a Dutch oven or large soup pot over medium heat. Add chopped onion, carrots and celery and sauté until softened, about 3–5 minutes.
Step 2: Seasonings
Add minced garlic, Italian seasoning, oregano, salt and pepper. Cook another 2–4 minutes to bloom the dried herbs and deepen the flavor.
Step 3: Lentils
Stir in the lentils and sauté for a couple of minutes so they pick up the aromatics.
Step 4: Liquids
Add the vegetable stock, water, crushed tomatoes and a bay leaf. Bring the mixture to a boil, then reduce heat and simmer, covered, for 20–30 minutes or until the lentils are tender. Stir occasionally.
Do I need to soak lentils before cooking?
No soaking required. Rinse the lentils and pick through them for any debris, then add directly to the soup.
Can I freeze this soup?
Yes. Allow the soup to cool completely, transfer to freezer-safe containers, and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove.
Can I make this soup in a slow cooker?
Yes. Complete the sauté steps on the stovetop (onion, carrots, celery, garlic and seasonings), then add everything to the slow cooker. Cook on LOW for about 5 hours or on HIGH for about 3 hours, until lentils are tender.
Can I make it in the Instant Pot?
Use the sauté function to cook the vegetables and seasonings, then add lentils, tomatoes, stock and water. Seal the lid and pressure cook on HIGH (Manual) for 15 minutes, then perform a quick release, open the lid and stir.
More easy soup recipes:
- Roasted Tomato Soup
- Easy Lasagna Soup
- Instant Pot Vegetable Soup
- Chicken Pot Pie Soup
Browse the Soup category for additional simple and satisfying recipes.
If you try this recipe, snap a photo and share it on Instagram — tag @crunchycreamysweet so it’s easy to find and I can leave a comment!
Lentil Soup
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10
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50
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 carrots
- 2 celery ribs
- 3 garlic cloves minced
- 1.5 teaspoons Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups green or brown lentils
- 4 cups vegetable stock
- 2 cups water
- 1.5 cups crushed tomatoes
- 1 bay leaf
Instructions
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Chop the onion, carrots and celery.
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Heat olive oil in a Dutch oven over medium heat.
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Add chopped onion, carrots and celery and sauté, stirring often, for about 5 minutes until softened.
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Stir in garlic and seasonings and sauté for another 3–4 minutes.
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Add lentils and sauté for 2–3 minutes to coat them in the aromatics.
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Pour in vegetable stock, water and crushed tomatoes, add the bay leaf, and bring to a boil.
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Reduce heat, cover and simmer for 25–30 minutes or until lentils are tender. Stir occasionally.
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Remove from heat and let the soup rest for a few minutes before serving. Discard the bay leaf. Optionally stir in greens like spinach or kale just before serving.
Notes
- To freeze: cool completely, transfer to freezer-safe containers and freeze up to 3 months.
- Add seasonal vegetables if you like, such as sweet potato, zucchini, corn, kale or spinach.
- Nutrition values are estimates and will vary based on products and portion sizes.
Nutrition
Carbohydrates: 49 g |
Protein: 17 g |
Fat: 3 g |
Saturated Fat: 1 g |
Sodium: 941 mg |
Potassium: 922 mg |
Fiber: 21 g |
Sugar: 8 g |
Vitamin A: 5651 IU |
Vitamin C: 12 mg |
Calcium: 90 mg |
Iron: 6 mg
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