Name: Vegetarian Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 1/2 cups dried green or brown lentils, rinsed; 1 can (14.5 oz) crushed or diced tomatoes; 6 cups vegetable broth or water; 1 bay leaf; 1 tsp ground cumin; 1 tsp dried thyme or Italian seasoning; Salt and pepper to taste; Optional: 2 cups spinach or kale; Optional: 1 tbsp lemon juice; Optional: fresh parsley, for garnish

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Vegetarian Lentil Soup is a warm, hearty, and nourishing bowl of comfort that’s as healthy as it is satisfying. Packed with tender lentils, aromatic vegetables, and flavorful herbs and spices, this soup is perfect for chilly nights, meal prep, or when I’m craving something wholesome and filling. It’s a one-pot wonder that I can always count on.

Why You’ll Love This Recipe

I love how easy this soup is to make with pantry staples and fresh vegetables. It’s naturally high in protein and fiber, thanks to the lentils, and it keeps me full without being heavy. It’s also incredibly customizable—I can keep it classic or switch it up with different spices and veggies. Plus, it makes a big batch and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion
Carrots
Celery
Garlic
Dried green or brown lentils (rinsed)
Crushed tomatoes or diced tomatoes
Vegetable broth or water
Bay leaf
Ground cumin
Thyme or Italian seasoning
Salt and pepper
Optional: spinach or kale, lemon juice, parsley for garnish

Directions

I heat olive oil in a large pot over medium heat.
I add chopped onion, carrots, and celery and cook until softened, about 5–7 minutes.
I stir in minced garlic and cook for another minute until fragrant.
I add the lentils, crushed tomatoes, broth, bay leaf, cumin, thyme, salt, and pepper.
I bring everything to a boil, then reduce the heat and let it simmer uncovered for 30–35 minutes, or until the lentils are tender.
If I’m adding greens, I stir them in during the last 5 minutes of cooking until wilted.
I remove the bay leaf, adjust the seasoning, and finish with a splash of lemon juice for brightness before serving.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prep and 35 minutes to cook, so it’s ready in about 45 minutes total.

Variations

Sometimes I add potatoes or sweet potatoes for extra heartiness. I’ve also made it with red lentils, which cook faster and give the soup a creamier texture. For more spice, I stir in chili flakes or smoked paprika. If I want more depth, I add a spoonful of tomato paste or a splash of balsamic vinegar at the end.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I warm it on the stove or in the microwave until hot. This soup also freezes beautifully—I let it cool completely, portion it out, and freeze for up to 3 months. I thaw it overnight in the fridge or reheat from frozen on the stove.

FAQs

What kind of lentils should I use?

I usually go with green or brown lentils—they hold their shape well and give the soup a nice texture. Red lentils work too but create a softer, more stew-like consistency.

Can I make this soup in a slow cooker?

Yes. I add all the ingredients to the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the lentils are tender.

Is this soup vegan?

It is! As long as I use vegetable broth and no dairy-based garnishes, it’s 100% plant-based.

Can I blend the soup for a smoother texture?

Yes. I sometimes blend half the soup with an immersion blender for a thicker, creamier base while still keeping some chunks.

What should I serve with lentil soup?

I like serving it with crusty bread, pita, or a simple green salad. It’s also great topped with a dollop of yogurt or a sprinkle of fresh herbs.

Conclusion

Vegetarian Lentil Soup is a comforting, protein-rich meal that’s easy to make and endlessly customizable. It’s one of those recipes I turn to again and again when I want something warm, hearty, and nourishing. Whether I’m cooking for myself or a crowd, this soup never fails to satisfy.