Why You’ll Love This Lentil Vegetable Soup Recipe

• Easy and Delish. Like 15 Bean Soup and all of my best soup recipes, this traditional lentil soup starts with aromatic vegetables and herbs at its base, slowly sautéed to build complex flavor. This recipe is a stovetop version of my Crockpot Lentil Soup and Instant Pot Lentil Soup, which are reader favorites!
• Budget-Friendly. Lentils are inexpensive and filling, making this an excellent choice when you’re trying to stretch your grocery budget. (This Lentil Salad is another great option!)
• Healthy. Lentils are a powerhouse of vitamins, protein, and fiber. This hearty lentil soup contains a colorful mix of veggies, providing diverse vitamins and delicious flavors to boot. You can use your remaining lentils for Instant Pot Lentil Curry or Lentil Meatballs.
• Plant-Based Power. Looking to cook meatless meals more often? Lentil soup is a filling vegetarian recipe that satisfies meat-eaters too—although you can make lentil soup with sausage or ham if you’d like!
• Freezer-Friendly. This traditional lentil soup yields a generous batch. Future you will thank current you for freezing portions for fast, healthy dinners to come.

How to Make Lentil Soup

The Ingredients

• Veggies. The holy grail of slowly sautéed onions, garlic, and carrots.
• Herbs and Spices. Fresh thyme and bay leaf enhance the earthiness of the lentils and overall warmth of this lentil soup recipe. Because this simple lentil soup has so few ingredients, I recommend using fresh thyme for the best flavor. If you cannot use fresh, swap 1/2 teaspoon dried thyme.
• Tomatoes. Bust out those pantry staples; it’s soup season. The tomatoes add to the broth flavor and liquid needed to cook the lentils.
• Lentils. Quick-cooking, inexpensive, and nutrient-packed, lentils are a staple food all around the globe. This soup works well with brown or green lentils (also called lentils de Puy). Lentils are a legume and are gluten free.
• Broth. Vegetable broth keeps this dish vegetarian, but chicken broth could be used otherwise. Use low sodium to keep the soup from getting too salty.
• Kale. A sturdy leafy green, it is ideal for soups because it holds up to simmering. If you have nutritious kale leftover, make this Kale Soup!
• Sherry Vinegar. One of the final notes that really brings this soup symphony to life. Red wine vinegar can be used in place of sherry vinegar if you’d like.
• Red Pepper Flakes. Optional for a bit of heat.
• Honey. To balance out the acidity and round it all out.
• Parmesan. Freshly grated Parmesan is stirred in at the end to add some creamy, cheesy delightfulness, plus more to top your bowl and make you smile and feel fancy. To make the lentil soup vegan, simply omit it.

The Directions

1. Sauté the Onion. Cook until soft and turning brown.

2. Add the Carrots and Herbs. If you can swing it, use fresh thyme for the best flavor.

3. Bring to a Simmer. Add the tomatoes, then let it get bubbly.

4. Add Lentils. They’ll drink up all of the flavors.

5. Puree. Just a little bit to thicken the soup. I like to use an immersion blender.

6. Add Kale. Let it simmer for a bit to become tender.
7. Finish It Off. Serve lentil soup hot with a sprinkle of Parmesan. ENJOY!

Recipe Variations

• Mediterranean Lentil Soup. Swap the thyme for a handful of fresh parsley, and add 1/4 teaspoon turmeric or coriander and 1 teaspoon of cumin to taste; omit the Parmesan.
• Indian Lentil Soup. See my Curried Lentil Soup.
• Lentil Soup With Sausage. Start the recipe by browning 1 pound of ground Italian sausage (or turkey sausage). Remove to a plate, then stir back into the soup at the end.
• Lentil Soup With Bacon. Cut bacon into pieces, and start the recipe by browning the bacon in your pot. Once cooked, remove the bacon to a plate, then add it back in at the end. Saute the vegetables in the bacon drippings.
• Lentil Soup With Ham. Have leftovers from Crockpot Ham or Baked Ham? Cube the ham into bite-sized pieces and add it to your soup!

Storage Tips

• To Store. Lentil soup will last for up to 5 days in refrigerator, stored in airtight container.
• To Reheat. Reheat in Dutch oven on stove on medium-low heat until hot, or in microwave.
• To Freeze. Great for a freezer meal, this soup can be stored in airtight, freezer-safe storage container (I love using Ziplock bags and laying them flat to freeze) for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve With Lentil Soup

• Bread. A must with soup to dip and mop. Try your hand at Homemade Dinner Rolls.
• Salad. Try this soup with a side of Arugula Salad, Winter Salad, or Beet Salad.
• Simple Protein. Try Air Fryer Chicken Breast or Baked Salmon.
• Whole Grains. Bulk up your servings of healthy carbs with brown rice, farro, or quinoa.

Recommended Tools to Make this Recipe

• Dutch Oven. My most treasured kitchen tool. This is also a great option and easier on the wallet.
• Wooden Spoon. My preferred tool for sautéing and stirring.
• Ladle. Serve it up!

Recipe Tips and Tricks

• Pick the Right Lentils. For a traditional lentil soup, choose firmer lentils that hold their shape during a longer simmer time, such as brown or green lentils (also called lentils du Puy). Red lentils and yellow lentils are very delicate, so while they are great for Indian curries like dal, they become mushy in soup and are less desirable. You do not need to soak lentils for lentil soup.
• Rinse the Lentils. Lentils must be rinsed before cooking to remove any dirt. Pick out any debris too.
• Don’t Rush the Onions or Tomatoes. Be patient with the onions’ sauteing time and the tomatoes’ simmering time; this is key to the soup’s flavor.
• Use What You Have. Feel free to add or subtract vegetables based on what you have on hand or prefer. Celery could be added to the base, or spinach could be swapped for the kale, for example.
• Parmesan Rinds. Keep them in the freezer, then add one to the soup while it simmers for a richer, more complex flavor; remove before serving.