This easy lentil soup recipe uses just 7 simple ingredients and costs pennies per serving, making it perfect for meal prep and weeknight dinners. This plant-based soup is hearty, satisfying, and delicious.
Every year I go through a “lentil soup phase” where I eat the same soup on repeat. Sometimes it’s red lentil soup or curry lentil soup. But now I’ve created the lentil soup recipe that outshines them all: it’s only 7 ingredients, plant-based, perfect for meal prep, and extraordinarily delicious.
I sent it to a recipe tester who sent back, “How is this SO delicious AND so easy to make?” If you’re looking for easy, healthy budget-friendly meals, this one is a game changer. One of my friends is a doctor and he actually prescribes this to his patients as a healthy dinner idea!
Key ingredients for this lentil soup
As a professional recipe developer, I’ve made several lentil soup recipes over the years. But this recipe is special. I created it for a friend with dietary restrictions and after lots of recipe testing I learned this simple rule: a great lentil soup actually works without buying broth.
Vegetable broth can be expensive to buy, especially if a recipe calls for two quarts. This lentil soup is just as satisfying using only water and salt! There are seven ingredients you’ll need this easy lentil soup:
- Dried green or brown lentils: Green and brown work the best. Avoid other types of lentils here: red lentils cook faster and become mushy, and French or black lentils don’t have the right texture.
- Carrot, celery, and onion: This common trio of aromatic soup vegetables gives the earthy flavor to this soup.
- Garlic: Fresh garlic is always key to a savory flavor of a soup, especially if it’s vegetarian or vegan.
- Olive oil: Olive oil is essential for sautéing and browning the vegetables, though you could swap in butter or ghee if you like.
- Cumin: Cumin adds savory, earthy notes that make for a straightforward yet intriguing flavor. (It also tastes great with added curry powder—see the recipe.)
5 star reader review
“This soup is SO INCREDIBLY GOOD even after only 30 min on simmer! I am astounded because it is so fast and easy!” -Kyra
How to make lentil soup: step by step
This lentil soup recipe is a simple matter of chopping vegetables, sauteing them, then adding lentils and simmering for 30 minutes. There’s no need for special equipment: just a pot and a few vegetables. You’ll be surprised at the hearty, delicious flavor: and it’s so satisfying and filling! Here is the basic process (or skip to the recipe):
Step 1: In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the celery, carrot, onion, and garlic and sauté for 5 to 6 minutes until tender.
Step 2: Add the water, lentils, cumin, and kosher salt. Bring to a simmer and simmer for 30 minutes until the lentils are tender.
Step 3: Taste and add additional salt as needed. Serve in bowls with finely chopped parsley or grated cheese, if desired.
Creative variations I’ve tested
This lentil soup recipe is so simple that once you try it, you’ll probably put it right into your regular rotation! It’s the ideal vegetarian dinner and plant based or vegan dinner idea.
It’s also a nice template recipe that you can customized based on what you have on hand. Here are a few variations I’ve actually tested and loved:
- Curry powder: Add ½ tablespoon curry powder.
- Coconut milk: Stir in ¾ cup full fat coconut milk, or more to taste.
- Potatoes: Add 1 small diced, peeled potato and add it to the vegetables after sautéing 5 minutes. Sauté for 3 more minutes before continuing the remaining steps.
- Sweet potatoes: Go to Sweet Potato Lentil Soup, which is my favorite spin on this recipe.
Meal prep and storing leftovers
This lentil soup recipe is ideal for meal prep because it tastes even better over time! I meal prep a big batch for the week and it stores well as a healthy dinner idea that’s vegetarian, vegan and gluten-free. Here are a few make ahead tips:
- Store this lentil soup for 1 week refrigerated. The flavor just keeps getting better!
- The lentils soak up water during storage, so you can add more liquid. Simply add a splash of water and a pinch of salt to your bowl when reheating. Reheat on the stovetop or in the microwave.
- You can also freeze lentil soup. Place it in an airtight container and freeze for up to 3 months.
Sides to make it a meal
Usually guidelines for the Mediterranean diet suggest eating legumes 2 to 3 times per week. This lentil soup recipe is a simple and delicious way to do it!
It’s more filling than most of my vegetarian and vegan dinner recipes, since lentils have a solid amount of protein. Here are a few sides for soup that I like to pair to make it a meal:
- Green salads like kale salad, arugula salad, kale Caesar salad, or classic Caesar salad add lots of fresh, nutritious veggies.
- Fruity salads like pear salad, radicchio salad, or apple walnut salad add a subtly sweet contrast.
- Bread like purchased crusty artisan bread, no knead bread, or sourdough bread are delicious alongside, or make my favorite skillet cornbread.
- Muffins or biscuits like corn muffins or buttermilk biscuits are a natural pairing (or try my vegan biscuits).
Dietary notes
This lentil soup recipe is vegetarian, vegan, plant-based, dairy-free, gluten-free, and Mediterranean diet friendly.
Frequently asked questions
There are many lentil varieties, but brown lentils are a popular choice for soup because they hold their shape well and cook quickly. You can also use green lentils, which cook even faster. Avoid red lentils, which will disintegrate more and create a thicker soup: go to this Red Lentil Soup instead.
Soaking lentils is not necessary: they cook day of in just 30 minutes. It is more helpful to soak dried beans before cooking, which can shorten the cook time. See How to Cook Black Beans.
Yes! Lentil soup freezes very well. Allow the soup to cool completely, then store it in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Easy Lentil Soup (7 Ingredients!)
Pin Recipe
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Print RecipeThis easy lentil soup is only 7 ingredients (excluding salt and water) and simple to meal prep as a lunch or dinner recipe! It’s one of our top cheap and delicious healthy meal prep ideas.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8
- Category: Main dish
- Method: Stovetop
- Cuisine: Soup
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 1 onion, finely diced
- 2 garlic cloves
- 10 cups water
- 1 pound (16 ounces) dried green or brown lentils
- 2 teaspoons ground cumin*
- 1 tablespoon kosher salt
- Optional garnishes: Freshly ground black pepper, finely chopped fresh parsley, grated Pecorino Romano cheese
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the celery, carrot, onion, and garlic and sauté for 5 to 6 minutes until tender.
- Add the water, lentils, cumin, and kosher salt. Bring to a simmer and simmer for 30 minutes until the lentils are tender (if not tender, keep cooking a few more minutes). Taste and add additional salt to taste (we usually add another ½ teaspoon) and fresh ground black pepper.
- Serve immediately with grated Pecorino Romano cheese if desired, or refrigerate for meal prep. The soup lasts up to 1 week refrigerated and leftovers taste even better (you can also freeze them for up to 3 months). Leftovers may soak up extra broth, so you can add a splash of water and pinch of salt if the texture becomes too thick.
Notes
*If you love cumin, go up to 1 tablespoon cumin. You can also substitute other spices like dried tarragon, dried oregano, and more.
Variations I’ve tested: Add ½ tablespoon curry powder. Stir in ¾ cup full fat coconut milk, or more to taste. Add 1 small diced, peeled potato and add it to the vegetables after sautéing 5 minutes. Sauté for 3 more minutes before continuing the remaining steps. Or try sweet potatoes: go to my Sweet Potato Lentil Soup recipe.
More lentil soup recipes I love
I could eat lentil soup for every meal! Here are a few more of my favorite recipes; in particular, I suggest the red lentil soup and Italian soup:
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