A healthy bowl of soup makes a great dinner or hearty lunch.
This homemade lentil soup recipe is cozy, filling, and loaded with nourishment. With just one pot and a handful of common ingredients, this favorite soup is a go-to!
Budget-friendly, easy to make, and freezer-friendly, this is a staple in my house!
What is Lentil Soup?
Lentil soup is a comforting and satisfying meal that packs a punch of nutrition and flavor. Made with lentils, vegetables, and spices, this soup is a hearty and delicious way to get in a serving of protein and fiber.
- If you like bean soup, you’ll probably love this one pot lentil soup recipe!
- Lentils are a great source of protein and loaded with nutrition
- This is a budget-friendly meal and it reheats and freezes beautifully.
- Homemade lentil soup uses just a handful of common ingredients and has great flavor.
- The rich and savory taste of lentil soup is sure to be a crowd-pleaser and a healthy option for any meal.
Ingredients for Lentil Soup
- Pulses (lentils): You can use any variety of dried lentils, such as green lentils, brown, or a mixture. These varieties will keep their shape and texture well in the soup.
- Vegetables: This recipe includes onion, carrot, garlic, celery, and tomatoes to create a savory broth. Canned whole or diced tomatoes add extra flavor. To boost its nutritional value, you can add some leafy greens such as kale or spinach.
- Broth: Chicken broth is used in this recipe to provide a rich and flavorful base. You can use homemade chicken stock or store-bought chicken broth. For a vegetarian option, you can use vegetable broth or mushroom stock instead.
- Herbs & Spices: Bay leaf, curry powder, and cumin give this soup a delicious and unique flavor. Cilantro is used as a garnish and can be substituted with fresh parsley other herbs and spices to suit your taste. A squeeze of fresh lemon juice can be added.
How to Make Lentil Soup
A lentil vegetable soup is an easy recipe with just a few steps.
- Cook carrot, onion, and celery in olive oil per the recipe below. Add spices and broth.
- Simmer with lentils and bay leaf skimming any foam.
- Once tender, season with salt and black pepper to taste.
For a thicker soup, it can be simmered uncovered a bit longer or you can blend part of it with an immersion blender.
Leftover Lentil Soup?
- Cool the soup before placing it in an airtight container in the fridge. It will keep fresh for up to 5 days.
- For longer storage, freeze the soup in a freezer-safe container and label it with the date it was made. It will last up to 3 months in the freezer.
- To reheat the soup, use the stovetop or microwave. Heat it until it reaches the desired temperature.
Did you make this Homemade Lentil Soup? Be sure to leave a rating and comment below!
Homemade Lentil Soup
- 4 cups chicken broth or vegetable broth
- 4 cups water
- 28 ounces whole tomatoes with juice, or diced
- 1 ½ cups dry lentils brown, green or mixed
- 3 carrots diced
- 2 ribs celery diced
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- 1 bay leaf
- 2 tablespoons chopped parsley or cilantro
- In a large pot, heat olive oil over medium heat. Add diced onion, carrot, celery, and minced garlic. Cook until onion is softened, about 5 minutes.
- Stir in cumin and curry powder and cook until fragrant, about 1 minute more.
- Pour in chicken or vegetable broth, water, and tomatoes (with juice) into the pot. Break up the tomatoes with a spoon. Bring to a boil over medium-high heat.
- Reduce heat and add lentils and bay leaf. Simmer uncovered for 1 hour, stirring occasionally and adding more broth if needed and skimming off any foam as needed.
- Once the lentils are tender, discard the bay leaf and add chopped cilantro or parsley to taste.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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