ELIZABETHRIDER

ELIZABETHRIDER

  HEALTH HABIT Starter KIT           

Swipe my 5 super simple healthy habits you can implement TODAY for immediate results.

FREE 8-Page guide

Free!

YES, Send my FREE 8-page KIT!

Marketing by

Start your new healthy lifestyle with these free recipes & Tips

You’ll get immediate access to your download with simple shifts you can start today—because every small habit tweak helps.

free download

Back

Start your new healthy lifestyle with these free recipes & Tips

You’ll get immediate access to your download with simple shifts you can start today—because every small habit tweak helps.

free download

Marketing by

Back

Start your new healthy lifestyle with these free recipes & Tips

You’ll get immediate access to your download with simple shifts you can start today—because every small habit tweak helps.

free download

Marketing by

Back

Recipes

Easy Lentil Soup Recipe

lentil soup recipe

This lentil soup recipe is delicious, healthy, flexible, and inexpensive to make

What’s not to love?!

This lentil soup recipe is incredibly easy to make and really inexpensive. Even with organic ingredients, you can make a giant pot of soup that will feed 6-8 people for less than $10. Sign. Me. Up!

Lentil soup is a nutritional powerhouse (and family favorite)

Lentil soup combines the nutrients, protein, good carbs, and fiber in lentils with the antioxidant power of veggies, herbs, and spices. Adding a little good fat from the extra virgin olive oil rounds it out into a perfectly balanced meal.

Lentils are especially high in B vitamins and minerals like iron, phosphorus, potassium, and zinc.

In fact, many nutritionists consider lentils one of the healthiest things you can eat, especially if you’re on a tight budget.

Lentil soup is so flexible that there are even multiple ways to cook it. While I prefer to make this one the stovetop to bring out the flavor of each ingredient while sauteeing, if you’re in a huge rush, you can just throw it all in a slow-cooker and come home to a great meal.

Choosing Which Lentils To Use

I like to use the small dark green lentils (aka French lentils) because they’re sturdy and cook quickly. Regular green lentils are also fantastic here (I buy mine on Thrive Market at a great price.)

All lentil varieties work great in this recipe and are very nutritious, try different types (red, green, etc.) and find what you like best. Red lentils cook down extra soft, while green and black lentils will hold more bite.

easy lentil soup

Soaking Lentils vs. Not Soaking Lentils

Really, it’s up to you.

Lentils need a little bit more cooking time if you don’t soak them, but it’s generally not a problem. If you haven’t had time to think ahead, still give them a good rinse in a fine-mesh colander as lentils are stored in big drums and can accumulate dust particles, but it’s totally ok if you don’t have time to soak them.

On the flip side, lentils will cook faster if you soak them. Soaking lentils can also make them easier to digest, so if you find that lentils make your tummy grumble or give you gas, then consider soaking them for 12-24 hours. In cases like this, always discard the soaking water and rinse them before using them.

Make This Lentil Soup Recipe Your Own

  • Make it vegan: use vegetable stock to make this meal completely vegan
  • Add more flavor: If you aren’t looking for a vegan dish in particular, a quart of chicken stock deepens the flavor of this dish (I recommend it!) – you can find quarts of high-quality chicken stock at just about any store. I prefer organic, but choose what you can.
  • Add more protein: Use protein-rich bone broth (aka long-simmered chicken stock) to add even more protein to this dish – you can make your own or find it at most grocery stores.

Think of this lentil recipe as a guide and method to making lentil soup— it’s absolutely delicious as written—and it’s super flexible, too. Feel free to add any herbs, spices, or veggies that you’d like and make it your own. If adding extra veggies, add an extra 1/3 cup of liquid for every 1/4 cup of veggies you add or add liquid as needed.

Lentil Soup Recipe Flavor Variations

Again, this recipe is delicious as written, but if you’re like me and make it almost every week in the cooler months, then here are some ideas to mix it up:

  • Swap out the cumin and oregano for 2 teaspoons of your favorite curry powder for a delicious curried lentil soup dish.
  • Add a chopped sweet potato (chop it into 1/2 inch cubes) plus 1 cup more water or stock to add a little sweetness and texture.
  • Add a giant handful of fresh baby spinach and let it wilt in, or saute up some heartier greens like kale or rainbow chard before adding.
  • If you have extra carrots that you need to use up, add in a few more chopped carrots with extra stock or water (see ratios above) to turn this into a carrot and lentil soup.

Once you get the hang of it, making this easy lentil soup recipe will be in your weekly rotation. Enjoy!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
lentil soup recipe

Easy Lentil Soup Recipe

  • Author: Elizabeth Rider
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 8 1x
  • Category: Lunch, Dinner
  • Method: Simmer
  • Cuisine: American

Description

This easy lentil soup recipe is a family favorite! It’s super flexible and always delicious. You’ll need 6 cups liquid total, use up any stock or broth you have on hand with water if needed (e.g. 3 cups stock with 3 cups water). The more stock you use, the more flavor it will have. See the recipes notes for ideas and flexible substitutions. If you like this lentil soup recipe, please leave a star rating in the comments below for other readers in our community (thank you!).


Scale

Ingredients

  • 1-quart vegetable stock (chicken stock or bone broth)
  • 2 cups filtered water
  • 1.5 cups lentils, rinsed (soaking is optional)
  • 3 tablespoons extra virgin olive oil
  • 1 small yellow or white onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 large carrot, finely chopped or grated
  • 34 cloves garlic, finely chopped or pressed
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 1 tablespoon red wine vinegar (aged balsamic also works)
  • 1 teaspoon sea salt (I use Real Salt), more or less to taste
  • ½ teaspoon freshly ground black pepper (about 5 spins in a pepper grinder)
  • Optional: 2 tomatoes, seeded and chopped (or one 12 oz can organic diced tomatoes)
  • Optional: Any greens you’d like to add; look for something in season and at a good price at the store. Spinach is always a great option and has a mild flavor. We like 1 handful of greens per serving.

Instructions

  1. Spread the lentils out on a large sheet tray and pick out any debris (aka anything that doesn’t look like a lentil.) Legumes are harvested and stored in large quantities and sometimes little rocks or other things make their way in the bag. Rinse your lentils well in a fine-mesh strainer before using.
    (Pre-soaking really depends on personal preference; it helps soften the lentils faster but is not always necessary. I typically do not presoak my lentils. If you want to soak, pour the lentils into a large bowl and cover with purified water by 2 inches. If you’ve thought ahead enough, cover the bowl with a kitchen towel and leave it on the counter for 12-24 hours. Drain the lentils and rinse them well before using.)
  2. Heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the chopped onion, carrot, and celery with a big pinch of sea salt and cook until tender, about 5-6 minutes.
  3. Lower the heat down to medium-low (to prevent the garlic from burning) and add the garlic, cumin, oregano, another pinch of salt, and a few spins of freshly ground black pepper. Stir and let cook another 2-3 minutes until the mixture is very fragrant. (Be careful not to burn the garlic–turn the heat down to low if necessary as garlic burns easily.)
  4. Add the bay leaf, 1 teaspoon of salt, a few more spins of black pepper, stock, water, and rinsed lentils to the pot and bring to a full boil, then reduce the heat to a simmer. The amount of salt you need will depend on what type of stock you use; start with one teaspoon and add more later to taste if desired. If your stock is not salted you may need up to two (or more) teaspoons).
  5. Add the tomatoes (if using) and let the pot simmer for about 40-50 minutes or until the lentils are soft. Once the lentils are soft, turn off the heat and stir in the vinegar. Discard the bay leaf before pureeing and serving.
  6. Depending on how you like the texture, use a handheld immersion blender to blend 1/3 to 1/2 of the soup. Or skip the blending if you like a firmer soup texture. If you don’t have an immersion blender puree 2 cups of the soup in a regular blender or food processor; include some of the soup’s liquid to blend smoothly. Or, blend the whole thing up in a high-speed blender (in batches) to make a silky smooth lentil soup.
  7. Lentil soup keeps in the fridge for about 5 days and freezes well in an air-tight freezer-safe container up to 3 months.

Notes

Slow-Cooker Method:

I like this recipe best on the stovetop because the recipe steps bring out the most flavor from each ingredient. However, if you’re in a rush, toss all of the ingredients into a slow-cooker and set it on low for 5-6 hours or high for 3-4 hours. Blend part of the soup if desired before serving.

Note: Be very careful when blending hot mixtures and never fill the blender/food processor more than 1/4 the way full as hot liquids expand when blending.
If waiting longer than one hour to serve, leave the soup pot on the stove but turn the burner to the lowest setting. You can leave it on the stove for 2-4 hours. If it gets too thick, just add another 1-2 cups water. This recipe is really that flexible.

Keywords: Lentil Soup Recipe, Lentil Recipe

More Lentil Recipes:

More Soup Recipes You’ll Love:

 

easy lentil soup recipe

Get 10

Healthy 

Healthy Recipes

join the community of 100,000+ people

Get instant access to your Health Habit Starter Kit, free eBooks, recipes & insider advice directly from Elizabeth each week.

Now!

RECIPES NOW!

Show / Hide Comments

Add A Comment

  1. Sarah Laudico says:

    Elizabeth, do you have nutritional information for this soup? Making it for dinner tonight and I track every thing in myfitnesspal! Thank you

  2. Delores Cotton says:

    Tried several receipes and yours was not only the best but also easy to follow thanks 😊

  3. Frances says:

    This was truly delicious! It’s hearty and flavorful, and the lentils are really satiating. I used regular brown lentils, did not soak them, nor did I blend them at the end. Thank you Elizabeth!

  4. Macie Frederick says:

    I like your lentil soup recipe except for the hand full of spinach at the end because spinach contains a lot of oxalic acid. Oxalic acid binds with minerals especially calcium and prevent minerals from being utilized properly. Southerners blanch their greens for 30 seconds, remove from the hot water then immerse them in ice or very cold water . Then squeeze them and chop them and cook however they want them. Having a southern grandma and a Japanese mother, they both agreed this was the proper way to cook greens. The Japanese say that you will get kidney stones if you don’t blanch your greens. Mom would toast and grind sesame seeds and mix them with a little sesame seed oil and soy sauce to pour over cold blanched spinach to eat as a side or put in sushi rolls. Only turnip and mustard greens do not need to be blanched. I recently read that many people were found to have high levels of oxalic acid. There was no other information as to why. I studied nutrition in college where I learned about oxalic acid. So I will add some blanched spinach to my lentil soup.

  5. Connie says:

    Made your easy lentil soup. Everyone raved about it, came out excellent. I added a pinch of thyme and rosemary, only difference. Thank you.

  6. Alyssa says:

    Was searching for a lentil soup recipe without tomatoes and decided to give this one a try last night. Was a hit with 3 out of 4 of us… not too bad since the little guy is pretty picky so he doesn’t count. My 8 year old went back for a third serving! Thank you 🙂

  7. Lisa says:

    Just made this soup for dinner tonight. Delicious! Everyone loved it. Thanks so much!

  8. Angelia johnson says:

    I love the soup, so healthy and flavorful. please let me know the proper way to store it in the refrigerator. And how long can i keep it in the refrigerator? I’m the only one in the home who eats it.

    FYI: i add sweet potatos on the second day. So yummy!!

    Thanks

  9. LH says:

    Thanks for the great start. Perfect first time! I added Kale leaves at the end and that was a success. Forgot to puree it but it was great nevertheless.

  10. mary says:

    Do the lentils have to be boiled and rinsed first?

  11. Abby says:

    Hi Elizabeth, Do you have a vegetable stock (company) you can recommend or perhaps a recipe of your own you can share? Many thanks!

  12. nikigombis says:

    What is the, “onion half*, (see image below)”, all about, Elizabeth? It’s in step 4. Thank you for this yummy recipe. Very much like mine but now I have a recipe to give out.

  13. Joanna says:

    Looks yummy Elizabeth! Quick question, last time I cooked lentils (red, I believe) I soaked them and cooked them and they turned to mush even following cooking instructions. I thought may be the soaking caused this, I’m confused. Thoughts?

  14. Angie Toy says:

    I just bought some lentils at Trader Joe’s last week to make soup, but still needed a recipe – perfect!

  15. margot tenenbaum says:

    I woke up to a cold, dreary, and wet day, wanting to make a soup, and found this gem in my inbox! Lucky me, and many thanks, Elizabeth!

  16. mjd0745@live.com says:

    I woke up to a cold, dreary, and wet day, wanting to make a soup, and found this gem in my inbox! Lucky me, and many thanks, Elizabeth!

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't miss the latest
Featured Posts

natural beauty

tutorials

ultra-healing recipes

EBV SERIES

reader favorites

I’m Elizabeth

meet the blogger

Instead of prescribing what I think you should do, I help you find what works for you.

The Details

A health expert, author, and creative entrepreneur

The ultimate guide to holistic health with practical and inspiring guidance on every element of well-being. 

Gabby Bernstein, #1 New York Times Bestselling author of The Universe Has Your Back 

Every woman should get this book. Elizabeth has cracked the lifestyle and diet code in a way that will work for anyone, including you! 

Christiane Northrup, MD, New York Times bestselling author 

Elizabeth delivers a clear, compassionate, actionable plan that will serve you for life.

Marie Forleo, author of Everything Is Figureoutable

The Health Habit can help anyone create healthier, realistic  habits for lasting results. It's the best health + lifestyle book I've read in a long time!

Sue Ward, MS CNS, Director of Nutrition at Sanoviv Medical Institute

Getting 

join over 90,000 people

Because healthy living doesn’t have to feel like The Hunger Games. You'll get my:

Every week

healthier

- free-books
- weekly inspiration
- exclusive extras you won't wanna miss

happier

fulfilled

Up your daily routine with my 5 super-easy health hacks—download the guide now!

CLOSE

free 8-Page Guide

Marketing by