Why You’ll Love This Recipe
This lentil soup is not only easy to prepare, but it's also packed with flavor and nutrients. The combination of vegetables, lentils, and spices creates a rich, savory taste, while the green lentils provide a hearty texture. It’s a one-pot dish that’s perfect for meal prep, vegan-friendly, and gluten-free. Plus, it’s a budget-friendly recipe that you can make in large batches to feed a crowd or have leftovers for the week.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon cumin
- 2 bay leaves
- Freshly ground black pepper, to taste
- 1 ½ cups green lentils (French lentils)
- 1 (14.5 oz) can crushed tomatoes
- 4 cups vegetable broth (or vegan beef broth for a richer flavor)
- 3-4 cups water (adjust depending on soup thickness)
- 2 tablespoons lemon juice
- Fresh parsley, for garnish (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until softened.
- Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes.
- Add the Italian seasoning, paprika, cumin, bay leaves, and black pepper. Stir well to coat the vegetables and toast the spices for about 2 minutes.
- Add the lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Stir everything together and bring it to a boil.
- Reduce heat and simmer for 20-30 minutes, or until the lentils are tender. Add more water if the soup gets too thick.
- Stir in the lemon juice, then taste and adjust the seasoning if needed.
- Serve hot, garnished with fresh parsley and a side of crusty bread or a salad if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Use different lentils: If you don’t have green lentils, you can use brown lentils, but be cautious of overcooking them as they tend to break down more than green lentils.
- Add more veggies: Feel free to add extra vegetables like spinach, kale, or zucchini to increase the nutrient content.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for an extra kick.
- Make it creamy: For a creamy texture, blend part of the soup once the lentils are cooked.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: This soup freezes well for up to 2 months. Allow it to cool completely before freezing in an airtight container. Thaw in the fridge overnight before reheating.
- Reheating: Reheat on the stovetop or microwave. Add a splash of water if the soup has thickened during storage.
FAQs
Can I use red lentils instead of green lentils?
Yes, but red lentils cook faster and break down more easily, resulting in a creamier texture. They will still work well, but the soup will have a different consistency.
Do I need to soak lentils before cooking them?
No, lentils don’t require soaking before cooking. They cook quickly and become tender in 20-30 minutes.
Can I use a different type of broth?
Yes, vegetable broth works great, but you can also use vegan “beef” broth for a richer flavor.
How do I know when the lentils are done?
The lentils should be tender but still hold their shape. Taste them for doneness; they should not be mushy.
Can I make this soup in advance?
Yes, this soup actually tastes even better the next day as the flavors meld together. It’s perfect for meal prep!
Can I make this soup in a slow cooker?
Yes, you can sauté the vegetables first, then add them to a slow cooker with the rest of the ingredients. Cook on low for 4-6 hours or high for 2-3 hours.
How can I make this soup spicier?
Add more spices such as cayenne pepper, chili flakes, or a dash of hot sauce.
Can I add greens to this soup?
Yes, adding spinach, kale, or other greens would be a great way to increase the nutritional value of this soup.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free as it doesn’t contain any wheat-based ingredients.
Can I use canned lentils instead of dried lentils?
It’s best to use dried lentils for this recipe, as canned lentils will become too soft when cooked for the required time.
Conclusion
This classic lentil soup is an easy, healthy, and delicious dish that can be made in one pot. Whether you're looking for a cozy meal on a cold day or a meal prep option for the week, this hearty soup will satisfy your cravings. Packed with protein and fiber, it’s a nutritious and budget-friendly choice that’s sure to become a staple in your kitchen.
Classic Lentil Soup
This classic vegan lentil soup is a hearty and nutritious dish made with green lentils, vegetables, and savory spices. Packed with protein and fiber, it's an easy, one-pot recipe that's perfect for meal prep. Vegan, gluten-free, and budget-friendly, this lentil soup is a cozy and satisfying meal any time of the year.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: American, Vegan
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon cumin
- 2 bay leaves
- Freshly ground black pepper, to taste
- 1 ½ cups green lentils (French lentils)
- 1 (14.5 oz) can crushed tomatoes
- 4 cups vegetable broth (or vegan beef broth for a richer flavor)
- 3-4 cups water (adjust depending on soup thickness)
- 2 tablespoons lemon juice
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until softened.
- Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes.
- Add the Italian seasoning, paprika, cumin, bay leaves, and black pepper. Stir well to coat the vegetables and toast the spices for about 2 minutes.
- Add the lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Stir everything together and bring it to a boil.
- Reduce heat and simmer for 20-30 minutes, or until the lentils are tender. Add more water if the soup gets too thick.
- Stir in the lemon juice, then taste and adjust the seasoning if needed.
- Serve hot, garnished with fresh parsley and a side of crusty bread or a salad if desired.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. This soup also freezes well for up to 2 months.
- Make it Creamy: Blend part of the soup for a creamy texture.
- Spicy Option: Add red pepper flakes or hot sauce for extra heat.
