This Easy Vegetable Lentil Soup is everything you need. It’s loaded with veggies, simple to customize, and ideal as a main or side dish.
We absolutely love making lentil soup, especially this recipe. Not only is it easy to make, but it’s even easier to customize! This soup is light and hearty, and best of all, healthy! It’s loaded with big chunks of carrots and celery and has a kick to it, thanks to red pepper flakes. Of course, if you don’t want the added heat, you can certainly omit that ingredient. Sometimes, we like to add ground sausage or pulled rotisserie chicken to bulk it up a bit. You can add just about anything to it, and it always turns out delicious!
For more soup recipes you have to check out my Cowboy Soup, Red Cabbage Soup, and Chicken Fajita Soup.
Table of Contents
What are Lentils?
Lentils are mini legumes packed full of nutrients like protein, fiber, and minerals. They’re basically little superfoods. While there are several varieties of lentils, the most common types are brown lentils, red lentils, green, French green, and black.
The cooking time for lentils varies depending on the variety. They can take anywhere from 20 to 40 minutes! For this recipe, you will want to choose brown, green, or French green lentils. These types tend to hold their shape more when cooked for longer periods. To prevent them from splitting, we’re going to sauté them and use a little bit of acid in the form of vinegar and tomato. The lentils will cook as the soup simmers.
Reasons to Love This Lentil Soup
- This soup is customizable. You can add your favorite proteins, swap veggies, or adjust seasonings to match your personal taste.
- The warm flavors and hearty textures offer a cozy, soul-warming meal that’s perfect for colder days.
- This Vegetable Lentil Soup is freezer-friendly. It allows you to stock up for those days when you need a quick, comforting, and delicious meal.
Recipe Ingredients
- Cumin: Ground Cumin adds a warm, earthy flavor and gives the soup a smoky and slightly nutty undertone.
- Tomato Paste: Adds a rich, umami depth and slight tanginess. It also gives the soup a vibrant color and thicker consistency.
- Red Pepper Flakes: These provide a subtle heat that adds a touch of spiciness to the soup.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spices Variation: Add fresh thyme or rosemary for an aromatic, earthy touch that pairs well with lentils. Smoked paprika brings warmth and a smoky undertone, while coriander adds a hint of citrus. A bay leaf in the broth contributes subtle bitterness. Garnish with fresh cilantro, parsley, or dill for a burst of color and freshness.
- Vegetable Medley: You can enhance your Lentil Vegetable Soup with additional vegetables like zucchini, green beans, sweet potatoes, butternut squash, spinach, kale, or bell peppers. Just add firmer vegetables, like sweet potatoes, early in the cooking process and more delicate greens, like spinach, toward the end for optimal texture.
How to Make Vegetable Lentil soup
Step 1: In a large stockpot or Dutch oven set over medium heat, add the olive oil. Once hot, add the onion, celery, and carrots; sauté for about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes.
Step 2: Sprinkle in salt, pepper, cumin, and red pepper flakes. Add the tomato paste, vinegar, and lentils. Stir frequently, cooking for 5 minutes.
Step 3: Add bay leaf and pour in broth. Bring the mixture to a boil. Cover and simmer for 25-30 minutes or until the lentils are fully cooked.
Step 4: Stir in chopped parsley (optional) and serve warm.
Expert Tips
- Drain Lentils Properly: Before adding the lentils to your soup, rinse and drain them thoroughly to remove excess starch and debris. This ensures a cleaner taste and better texture in the final dish.
- Layering Flavors: Add spices like salt, pepper, cumin, and red pepper flakes before the wet ingredients to help them bloom and release maximum flavor during cooking.
Frequently Asked Questions
Yes, using an immersion blender can give the soup a creamier consistency. Simply blend part or all of the soup until it reaches your desired texture. If blending only partially, it will maintain some chunkiness while adding a thicker, velvety base.
You can enjoy lentil soup with just about anything. Our favorites include crusty bread, garlic bread, breadsticks, or grilled cheese for a satisfying crunch. A fresh green salad or fruit salad also pairs well, adding refreshing contrast to the hearty soup flavors.
Storage Info
To STORE the Lentil soup, let it cool, then transfer it to an airtight container. It will keep well in the fridge for up to 3-5 days. To FREEZE, place in a freezer-safe container and it will stay good for up to 4-5 months.
To REHEAT, thaw in the fridge overnight if frozen, and warm it on the stove over medium heat until hot. Add a splash of broth if needed to maintain the desired consistency.
More Delicious Lentil Soup to Try
Easy Vegetable Lentil Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 stalks celery cut into 1/2-inch chucks
- 4 carrots peeled and cut into 1/2-inch chunks
- 4 cloves garlic minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3/4 tsp cumin
- 1/8 tsp red pepper flakes
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 1/4 cups brown - green, French green lentils
- 1 bay leaf
- 6 cups chicken broth or vegetable broth
- 2 tbsp parsley freshly chopped
Instructions
- In a large stockpot or Dutch oven set over medium heat, add the olive oil. Once hot, add the onion, celery, and carrots; sauté for about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes.
- Sprinkle in salt, pepper, cumin, and red pepper flakes. Add the tomato paste, vinegar, and lentils. Stir frequently, cooking for 5 minutes.
- Add bay leaf and pour in broth. Bring the mixture to a boil. Cover and simmer for 25-30 minutes or until the lentils are fully cooked.
- Stir in chopped parsley (optional) and serve warm.
Great!