Easy Hearty Lentil and Vegetable Soup Recipe
Easy lentil soup is a comforting, hearty meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to the best lentil soup is using a mix of vegetables and a simple broth. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Turmeric Chicken with Spring Vegetables and Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan.
Why This Easy Hearty Lentil and Vegetable Soup Recipe Is Pure Comfort
- It's incredibly easy to make
- Packed with hearty vegetables
- Perfect for meal prepping
- Better than takeout
What You'll Need for Easy Hearty Lentil and Vegetable Soup Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Green lentils
- Carrots
- Celery
- Onion
- Garlic
- Potatoes
- Vegetable broth
- Bay leaves
- Thyme
- Salt
- Pepper
- Optional: Chopped fresh parsley
- Optional: Crusty bread
đź“ť Ingredient Notes
- Lentils: Make sure to rinse and pick over lentils before cooking.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Immersion Blender — Makes blending soup easy → See on Amazon
How to Make Easy Hearty Lentil and Vegetable Soup Recipe
- Sauté vegetables: Heat oil in a large pot, add onion, carrots, celery, and garlic. Cook until softened.
- Add lentils and broth: Stir in lentils, vegetable broth, bay leaves, thyme, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat, cover, and let simmer for 25-30 minutes, until lentils are tender.
- Blend (optional): Use an immersion blender to partially blend the soup for a creamier texture.
- Serve: Ladle into bowls, top with chopped parsley and serve with crusty bread.
Cook's Tips for Perfect Easy Hearty Lentil and Vegetable Soup Recipe
- Common mistake and fix: Don't overcook lentils. They can become mushy. Keep an eye on them and test for doneness.
- Tip: For a creamier soup, blend half of it until smooth before serving.
- Tip: Add a Parmesan rind to the pot for extra flavor. Remove before serving.
Storing & Reheating Easy Hearty Lentil and Vegetable Soup Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Easy Hearty Lentil and Vegetable Soup Recipe
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat on the stovetop over medium heat until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: Adding a Parmesan rind to the pot while cooking adds extra depth of flavor.
- Best substitution: Kidney beans can be substituted for lentils.
- Make-ahead: Soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If soup is too thick, thin it out with a bit more broth or water.
Want to level up this recipe?
High-quality vegetable broth — Enhances the flavor of the soup → Check price on Amazon
Easy Hearty Lentil and Vegetable Soup Recipe
Ingredients
Main Ingredients
- Green lentils
- Carrots
- Celery
- Onion
- Garlic
- Potatoes
Seasonings
- Vegetable broth
- Bay leaves
- Thyme
- Salt
- Pepper
Optional Toppings
- Chopped fresh parsley
- Crusty bread
Instructions
- Sauté vegetables: Heat oil in a large pot, add onion, carrots, celery, and garlic. Cook until softened.
- Add lentils and broth: Stir in lentils, vegetable broth, bay leaves, thyme, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat, cover, and let simmer for 25-30 minutes, until lentils are tender.
- Blend (optional): Use an immersion blender to partially blend the soup for a creamier texture.
- Serve: Ladle into bowls, top with chopped parsley and serve with crusty bread.
Notes
- Chef tip: Adding a Parmesan rind to the pot while cooking adds extra depth of flavor.
- Best substitution: Kidney beans can be substituted for lentils.
- Make-ahead: Soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If soup is too thick, thin it out with a bit more broth or water.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat on the stovetop over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: Soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 250
- Protein: 15g
- Fat: 3g
- Carbs: 40g
- Fiber: 15g
- Sugar: 6g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Hearty Lentil and Vegetable Soup Recipe FAQs
Yes, soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Overcooking lentils can cause them to become mushy. Keep an eye on them and test for doneness.
Yes, soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook on high pressure for 10 minutes with a 10-minute natural release.
Adding cooked chicken, sausage, or chickpeas can boost the protein content.
A Warm Final Note
I can’t wait for you to try Easy Hearty Lentil and Vegetable Soup Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
