Easy Lentil Soup (One Pot, Healthy & Cozy!)
This Easy Lentil Soup is cozy, hearty, and made with simple pantry ingredients. It’s the classic, comforting lentil soup everyone loves, packed with veggies, full of flavor, and ready in one pot.
Servings:
Ingredients
- 1 tablespoon(s) light oil olive oil such as canola or vegetable
- 1 yellow onion diced
- 2 medium(s) carrots peeled and diced
- 2 ribs(s) celery diced
- 4 clove(s) garlic minced
- 1 teaspoon(s) dried thyme
- 1 teaspoon(s) dried oregano
- 1 teaspoon(s) smoked paprika
- 1 cup(s) dried brown or green lentils rinsed
- 1 can(s) (14 oz) diced tomatoes (or 2 large tomatoes, chopped)
- 6 cup(s) vegetable broth
- 2 cup(s) chopped kale or spinach
- 1 tablespoon(s) lemon juice
- Salt & pepper to taste
Instructions
- Sauté the veggies: Heat the oil in a large pot over medium heat, then add the onion, carrots, celery, and garlic and cook for 5–7 minutes until softened.
- Add the spices: Stir in the thyme, oregano, and smoked paprika and cook for 1 minute until fragrant.
- Simmer the soup: Add the lentils, diced tomatoes, and vegetable broth, seasoning with salt and pepper if desired. Bring to a boil, then reduce heat and simmer covered for 25–30 minutes, or until the lentils are tender.
- Add the greens: Stir in the kale or spinach and simmer for 2–3 minutes until wilted. Thin with a splash of broth or water if the soup becomes too thick.
- Finish with lemon: Remove from heat and stir in the lemon juice, then taste and adjust seasoning with more salt, pepper, or lemon as needed.
- Serve: Ladle into bowls and enjoy warm with crusty bread.
Notes
Storage & Freezing: Store cooled lentil soup in an airtight container in the fridge for 4–5 days. The soup thickens and tastes even better the next day.
Freeze for up to 3 months. Thaw overnight in the fridge and reheat with a splash of water or broth to loosen. Oil-Free Option: Sauté the onion, carrot, and celery in a splash of broth or water instead of oil, adding more as needed to prevent sticking. Lentil Options:I prefer using brown or green lentils because they hold their shape and give the soup the best texture. Red lentils cook faster and become softer and creamier, still delicious, just a different vibe. Tasty Add-Ins
Freeze for up to 3 months. Thaw overnight in the fridge and reheat with a splash of water or broth to loosen. Oil-Free Option: Sauté the onion, carrot, and celery in a splash of broth or water instead of oil, adding more as needed to prevent sticking. Lentil Options:I prefer using brown or green lentils because they hold their shape and give the soup the best texture. Red lentils cook faster and become softer and creamier, still delicious, just a different vibe. Tasty Add-Ins
- 1 diced potato = extra hearty (add with the lentils so it cooks through)
- 1 teaspoon cumin = earthier flavor (add with the dried herbs and spices)
- Chili flakes = spicy kick (add with the spices or sprinkle at the end)
- ½ cup red wine = deeper flavor (add after the spices and simmer 1–2 minutes before adding broth)
- Vegan parmesan = savory finish (stir in at the end or sprinkle on top)
- Dollop of vegan sour cream, vegan yogurt, or swirl of coconut milk = creamy finish (add just before serving)
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 171kcal | Carbohydrates: 28g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 972mg | Potassium: 481mg | Fiber: 12g | Sugar: 5g | Vitamin A: 4846IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan