Oh, you need a hug in a bowl? Trust me, I totally get it. When the days get long and I’m scrambling to get something truly nourishing on the table, this is my absolute go-to recipe. Seriously, this Simple Lentil Vegetable Soup is the easiest, most nutritious bowl of comfort you will ever whip up, and it’s a weeknight staple at my house. We’re talking hearty, packed with veggies, and it smells incredible simmering on the stove. If you’re looking for a straightforward, feel-good Lentil Vegetable Soup, you’ve found it! You can even check out my recipe for a vegetarian lentil soup bowl if you want to build it out a little!
Why This Lentil Vegetable Soup Recipe Stands Out
This isn’t some weekend project soup; it’s built for the real world, which is why it’s such a lifesaver during busy weeks. Honestly, the beauty of this recipe is how little fuss it involves.
- Speedy Prep: You can chop everything up in under 15 minutes. That means it’s bubbling away before you even realize you forgot to thaw dinner!
- Nutrient Powerhouse: Lentils are little protein and fiber bombs. You get a ton of nutrition without any complicated steps.
- Bare Bones Ingredients: I use things I always have on hand—broth, a few root veggies, and dried herbs. No specialty shopping needed.
- Easily Customizable: If you have some sad-looking greens in the fridge, toss them in! It’s forgiving, which I love.
If you’re looking for other nutrient-dense options, check out my filling weight loss soup recipe too!
Essential Ingredients for Your Lentil Vegetable Soup
Okay, let’s talk about what makes this soup hearty and perfect every time. Because this is such a simple recipe, the ingredients really need to shine! You just need the basics, but don’t skip the rinsing step for the lentils—seriously, I always find little tiny bits of dust or debris, and we want clean soup!
Here is what you need to gather up for a big, satisfying pot:
- One cup of brown or green lentils—make sure you rinse them really well!
- Six cups of good vegetable broth (use the low sodium kind if you can; we add salt later).
- One tablespoon of olive oil for that initial sizzle.
- One big onion, chopped up nice and small.
- Two carrots and two celery stalks, chopped—the classic soup base!
- Two cloves of garlic, minced super fine.
- One can (that’s 14.5 ounces) of diced tomatoes, and don’t drain them!
- One teaspoon of dried thyme and half a teaspoon of dried oregano.
- One lone bay leaf—it adds so much depth, but remember to fish it out later!
- Salt and black pepper, just to taste when it’s done cooking.
If you already have a fantastic French lentil and mushroom soup on your rotation, you know the power of simple ingredients blending together!
Ingredient Notes and Substitutions for Lentil Vegetable Soup
When buying your lentils, I usually reach for the brown ones because they hold their shape a tiny bit better than green ones, but either works great in this soup honestly. If you use green ones, they’ll break down a little more, which helps thicken things up naturally.
For the herbs, I’ve tried fresh thyme, and it’s lovely, but honestly, for a weeknight soup like this, the dried herbs are perfectly fine and less work. Fresh is wonderful, but the dried versions blend right into this simple Lentil Vegetable Soup perfectly without any trouble at all.
Step-by-Step Instructions for Perfect Lentil Vegetable Soup
Okay, let’s get this soup bubbling! This is where the magic happens, but it’s so straightforward, honestly. Grab your biggest pot or Dutch oven—you’ll need the space for all these wonderful ingredients.
- First up, pour that tablespoon of olive oil into your pot and set the heat to medium. We’re building flavor, so we don’t want it scorching hot!
- Toss in your chopped onion, carrots, and celery. Let them cook down until they start kissing the pot—that’s about 5 to 7 minutes. They should be soft, not crispy, trust me on this.
- Now, stir in that minced garlic. Garlic cooks fast, so just give it 60 seconds until you can really smell it, and then move on quickly!
- Time for the main event! Stir in the rinsed lentils, the broth, the whole can of diced tomatoes (juice and all!), the dried thyme, oregano, and don’t forget that single bay leaf.
- Get the heat up until it boils nicely. Once it’s bubbling, immediately drop the heat way down low, cover it up, and let it simmer gently for about 30 to 40 minutes. That’s when those lentils get tender.
- When they are tender—and you can test them with a fork—fish out that bay leaf and toss it. It’s done its job!
- Taste it now! This is when you add salt and pepper until it sings just right for you.
Oh, and here’s a little trick for a thicker bowl: scoop out about one cup of the soup later on and mash it against the side of the pot before serving. It instantly thickens the whole batch without needing flour or cornstarch. If you like creamier soup, check out how they make creamy mushroom and vegetable soup for inspiration!
Expert Tips for the Best Lentil Vegetable Soup Texture
The soup is supposed to be hearty, but we don’t want mush, right? The trick to avoiding that is simple: don’t overcook it past the 40-minute mark unless your lentils are still hard as rocks! Keep an eye on them.
If you want that luxurious, thicker texture I mentioned, mashing just a cup of the finished soup is the way to go. It releases some of those cooked-down veggies and lentils to create a creamy ‘roux’ without adding dairy or starches. It works wonders! If you prefer adding greens, remember to squeeze any extra water out of kale or spinach before tossing it in near the end.
Customizing Your Lentil Vegetable Soup with Variations
While this recipe is perfect as is, I love tweaking it based on what’s whispering at me from the crisper drawer. The basic structure of the Lentil Vegetable Soup is so solid that it welcomes changes!
Remember how I mentioned you can toss in extra things during the last 15 minutes? That’s your chance to add chopped zucchini—it gets nice and tender without falling apart—or a giant handful of kale. Kale is amazing because it wilts down perfectly and adds color!
If you want to play with the spice profile, try adding a pinch of smoked paprika right when you sauté the onions. Wow, does that give it a backbone! Alternatively, if you want a little heat, a dash of red pepper flakes works beautifully with the tomatoes. For those rainy days when I’m craving a deeper flavor, I’ll even throw in a teaspoon of balsamic vinegar at the very end. It brightens everything up. If you’re feeling adventurous, wander over and peek at my winter minestrone vegetable soup for some other wintery ideas!
Serving Suggestions for Your Hearty Lentil Vegetable Soup
Now that you have this amazing, steaming bowl of soup, what do you pair it with? Keep it easy for weeknights, that’s my motto!
You absolutely need something sturdy for dipping. A hunk of crusty sourdough bread is my first choice—it’s perfect for soaking up every last drop of that seasoned broth. If you want to jazz that bread up, try my quick bruschetta recipe, just skip the tomatoes and rub the toasted bread with a little garlic clove instead. That’s a fantastic upgrade!
For a full meal, toss a simple green salad on the side dressed lightly with lemon and olive oil. It adds a lovely fresh crunch that cuts through the earthiness of the lentils beautifully. Seriously, that’s all you need!
Storage and Reheating Instructions for Lentil Vegetable Soup
I always make a giant batch because leftovers are the best, right? This soup stays fantastic in the fridge for about four days in a sealed container. It actually tastes even better the next day once all those herbs and spices have really married together for a full night!
If you need to keep it longer, yes, it freezes like a dream! I portion mine out into freezer-safe bags or containers—just leave a little headspace for expansion. It thaws beautifully on the counter for a few hours or quickly in the microwave.
When reheating, the stovetop is always my number one pick. Just a medium-low heat with a splash of extra broth or water if it has thickened up too much. If you’re desperate, the microwave works; just stir it halfway through so it heats evenly. Honestly, I love leftovers almost as much as the fresh batch. If you’re looking for more delicious soups that store well, check out my cabbage soup recipe!
Frequently Asked Questions About Lentil Vegetable Soup
It is so common to have questions when you’re cooking, especially the first time you try a new favorite recipe! I’ve wrestled with these same things when I was first perfecting my easy soup method. I hope these quick answers help you feel super confident before you even turn on the stove!
If you’re looking for more super simple meals for when you’re short on time, I have a whole page dedicated to easy dinner recipes you might love!
Can I make this Lentil Vegetable Soup vegan?
Yes, you absolutely can! Since the recipe already calls for vegetable broth, it’s already vegetarian. If you happen to have chicken broth on hand instead, just swap it out for a nice certified vegetable broth, and boom—it is 100% vegan and ready to go. So simple!
How long does it take to cook the lentils until tender in this Lentil Vegetable Soup?
Generally, you’re looking at 30 to 40 minutes of simmering time once the soup has come to a boil. If you are using older lentils, they might need closer to 45 minutes. Just test one occasionally until it squishes nicely between your fingers!
What is the best way to thicken the Lentil Vegetable Soup?
The absolute best way, in my opinion, is the trick I shared in the instructions! Scoop out about a cup of the finished soup and mash it right against the side of the pot with the back of a spoon before you stir everything back together. That creates a creamy texture instantly.
Estimated Nutritional Profile for Lentil Vegetable Soup
I always try to keep track of what’s in the food I’m making, especially when it’s something this healthy! Here’s a rough idea of what you’re getting in one generous serving of this Lentil Vegetable Soup. It’s chock-full of fiber and protein, which is why it keeps you full for hours!
- Serving Size: 1.5 cups
- Calories: Approximately 250
- Protein: 16g
- Fiber: 15g
- Fat: 4g
- Sodium: 450mg (This is why tasting before adding extra salt is key!)
Now, full disclosure: this is just an estimate! If you use a saltier broth or add extra olive oil, those numbers will shift a bit. For more ideas on healthy eating, you should definitely look at my post on natural and healthy smoothies for good measure!
Share Your Experience Making This Lentil Vegetable Soup
That’s it! You’ve got a giant, steamy pot of the heartiest, healthiest Lentil Vegetable Soup right on your stovetop. I really hope this becomes one of those recipes your family asks for again and again, just like it is here!
When you take that first spoonful, please hop back here and leave me a quick rating. Five stars if it warmed your soul! I absolutely love hearing what kinds of little twists you tried out—did you add spinach? Did you use smoked paprika like I suggested? Tell me everything in the comments below!
And if you snap a picture while you’re serving up those bowls, tag me on social media! Seeing my recipes in your kitchens is genuinely the best part of all this cooking chaos. Go enjoy that wonderful, nutritious soup, my friend!
Print
Simple Lentil Vegetable Soup
- Total Time: 60 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for a hearty and nutritious lentil and vegetable soup.
Ingredients
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed lentils, vegetable broth, diced tomatoes, thyme, oregano, and bay leaf.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
- Remove the bay leaf before serving.
- Season with salt and pepper to your preference.
Notes
- For a thicker soup, mash about 1 cup of the soup against the side of the pot before serving.
- You can add other vegetables like chopped zucchini or kale during the last 15 minutes of cooking.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6
- Sodium: 450
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 15
- Protein: 16
- Cholesterol: 0
Keywords: lentil soup, vegetable soup, brown lentils, green lentils, easy soup, healthy soup