I absolutely love this Lentil Vegetable Soup (Easy!) Recipe because it’s a wholesome, comforting bowl that never disappoints. It’s packed with hearty lentils and a colorful mix of fresh veggies, making it a perfect weeknight meal when you want something cozy but nourishing. You’ll find that it’s straightforward to throw together, even on busy evenings — and it only gets better the next day!
When I first tried this recipe, I was surprised at how deeply satisfying it is without being heavy or complicated. The blend of simmered lentils with tender vegetables creates a lovely texture and flavor that feels like a warm hug in a bowl. Whether you’re new to cooking lentils or just want a reliable, easy-to-make soup, this Lentil Vegetable Soup (Easy!) Recipe is definitely worth adding to your meal rotation.
Why You’ll Love This Recipe
- Simple & Quick: This recipe requires minimal prep and cooks in under an hour, perfect for busy schedules.
- Highly Nutritious: Lentils and vegetables provide protein, fiber, and essential vitamins for a balanced meal.
- Flexible Ingredients: You can easily swap veggies or adjust seasoning based on what you have on hand.
- Deliciously Comforting: Perfect for chilly days or anytime you want a warm, wholesome bowl that feels like home.
Ingredients You’ll Need
These ingredients come together beautifully for a soup that’s hearty but not heavy, with layers of flavor from aromatic veggies and tender lentils. I always grab fresh produce for the best taste, and rinsing lentils ensures a clean, earthy flavor.
- Yellow onion: Adds sweetness and depth when sautéed, the flavor base of the soup.
- Celery stalks: Bring a subtle crunch and fresh undertones to balance richness.
- Large carrot: Contributes a natural sweetness and vibrant orange color.
- Mushrooms: Provide an earthy, umami boost that enriches the broth.
- White potato: Adds creaminess and body as it softens during cooking.
- Garlic cloves: A must for aromatic flavor—freshly minced is best.
- Canned diced tomatoes (or fire-roasted): Introduce a tangy brightness and complexity.
- Vegetable broth: The flavorful liquid foundation — homemade or store-bought works.
- Green or brown lentils: These hold their shape nicely and make the soup filling.
- Italian seasoning: A fragrant blend that ties the flavors together beautifully.
- Baby spinach (optional): Stirred in last for a fresh, leafy boost of nutrition.
Variations
I’m a big fan of making this Lentil Vegetable Soup (Easy!) Recipe my own by swapping in whatever veggies I have around or boosting it with extras. Don’t hesitate to experiment — small changes can make a big difference to the flavor and texture!
- Vegetable swaps: I’ve tried adding kale instead of spinach and it totally works. Broccoli florets or green beans also add nice texture.
- Spice it up: Adding a pinch of red pepper flakes gives the soup a perfect subtle kick I love on cooler days.
- Protein boost: Stirring in some cooked quinoa or a spoonful of tahini after cooking creates extra creaminess and heartiness.
- Thinner broth: Reduce lentils to 3/4 cup if you prefer a lighter, brothier soup — I adjust this depending on my mood.
How to Make Lentil Vegetable Soup (Easy!) Recipe
Step 1: Prep Your Veggies and Get Your Base Going
Start by dicing the yellow onion, carrot, and celery into small pieces — you want them soft and well-blended in the soup. Meanwhile, dice the mushrooms and potato, setting them aside until later. I usually sauté the first trio (onion, carrot, celery) in a bit of water or veggie broth to keep it oil-free but flavorful; cook until the onion turns translucent and the veggies soften, about 7 to 8 minutes.
Step 2: Add Garlic, Mushrooms, Potato, and Seasoning
Once the onion softens, add the minced garlic, mushrooms, potato, and Italian seasoning to the pot. Give everything a good stir and sauté for 2 to 3 minutes until the garlic is fragrant and the mushrooms start to release their juices — this step builds depth of flavor, so don’t rush it.
Step 3: Build the Soup With Tomatoes, Broth, and Lentils
Next, stir in your canned diced tomatoes, vegetable broth, and rinsed lentils. Crank the heat up just until the soup reaches a gentle boil — this jumpstarts the cooking of the lentils. Once boiling, reduce the heat, cover the pot loosely, and let it simmer lightly for 25 to 30 minutes or until the lentils are nice and tender.
Step 4: Finishing Touches With Spinach and Seasoning
In the last few minutes of cooking, roughly chop fresh baby spinach and stir it into the pot. It wilts quickly and adds a fresh, vibrant note to the soup. Give everything a final taste, then season with salt and pepper to your liking. This is where the soup truly comes together, so adjust those seasonings carefully.
Pro Tips for Making Lentil Vegetable Soup (Easy!) Recipe
- Rinse Lentils Thoroughly: I learned that rinsing lentils removes dust and prevents any off-flavors, making the final soup taste cleaner.
- No-Oil Sauté Method: For a lighter version, sauté veggies in water or broth, adding small amounts as needed to avoid sticking while still building flavor.
- Simmer Gently: Keeping a light simmer prevents lentils from breaking down too much and keeps the soup texture just right.
- Customize Thickness: Start with 1 cup lentils for a hearty soup but adjust down if you want it thinner, balancing texture and richness.
How to Serve Lentil Vegetable Soup (Easy!) Recipe
Garnishes
I love topping this soup with fresh chopped parsley or basil — they add a bright, herbaceous note that really lifts the flavors. Sometimes, I sprinkle a few red pepper flakes for a subtle spicy kick, which my family enjoys. A squeeze of lemon juice can also brighten things up right before serving.
Side Dishes
Crusty bread or garlic toast pairs perfectly with this soup and helps soak up all that delicious broth. For extra protein, a simple green salad with lemon vinaigrette balances the heartiness. I also sometimes serve it alongside roasted vegetables for an even more veggie-packed meal.
Creative Ways to Present
For cozy dinners or casual gatherings, I ladle this soup into rustic bowls and garnish with a swirl of yogurt or a sprinkle of toasted pumpkin seeds to add texture and visual appeal. You could also serve it in mini bread bowls for a fun and impressive presentation that always gets compliments!
Make Ahead and Storage
Storing Leftovers
I store leftover lentil vegetable soup in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making it taste even better the next day — a happy bonus!
Freezing
This soup freezes really well in portioned containers or freezer bags. I usually leave out the spinach when freezing and add fresh greens when reheating to keep them vibrant and fresh.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking and cooking evenly. If the soup thickens too much after freezing, just add a splash of vegetable broth or water to loosen it back up.
FAQs
-
Can I use red lentils instead of green or brown in this soup?
Red lentils cook much faster and tend to break down into a mushier texture, so if you swap them in, reduce cooking time and expect a thicker, creamier soup rather than distinct lentil pieces.
-
Is this Lentil Vegetable Soup recipe suitable for vegan diets?
Absolutely! The recipe is naturally vegan, using vegetable broth and no animal products. Just double-check your broth to ensure it’s vegan-friendly.
-
How can I make the soup spicier?
You can add crushed red pepper flakes, a pinch of cayenne, or diced jalapeño peppers during the sauté step to introduce as much heat as you like. Start small — it’s easier to add more later!
-
Can I prepare this soup in a slow cooker?
Yes, you can! Sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until lentils and veggies are tender.
-
What’s the best way to keep the lentils from turning mushy?
Simmer the soup gently rather than boiling vigorously, and avoid stirring too frequently. Also, watch the cooking time closely — lentils become mushy if cooked too long.
Final Thoughts
This Lentil Vegetable Soup (Easy!) Recipe has become one of my go-to meals because it’s just so reliably delicious and comforting without any fuss. I love how versatile it is — you really can adapt it to whatever’s in your pantry or garden, which makes it feel personal every time I make it. I hope you enjoy this soup as much as my family and I do — it’s like a warm, nourishing hug on a plate, and once you try it, I think you’ll keep coming back for more!
Print
Lentil Vegetable Soup (Easy!) Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and nutritious Lentil Vegetable Soup made with fresh vegetables, lentils, and Italian seasoning. This easy-to-make soup is perfect for a wholesome meal, featuring a no-oil sauté method and optional fresh spinach for added greens.
Ingredients
Vegetables
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 5 oz. mushrooms, diced
- 8 oz. white potato, diced
- 4 cloves garlic, minced
- 1-2 cups fresh baby spinach (optional)
Pantry
- 15 oz. can diced tomatoes (or fire-roasted)
- 6 cups vegetable broth
- 1 cup green or brown lentils, rinsed and drained
- 1 1/2 tsp Italian seasoning
Instructions
- Prepare Vegetables: Dice the onion, carrot, celery, mushrooms, and potato. Set aside for cooking.
- Sauté Base Vegetables: In a stockpot over medium-high heat, add diced onion, carrot, and celery. Sauté for about 7-8 minutes using 3 tablespoons of water or vegetable broth to avoid oil, adding more as needed until the vegetables soften and the onion is translucent.
- Add Garlic and Additional Vegetables: Mince the garlic while the base vegetables cook. When the onion is translucent, add the minced garlic, mushrooms, diced potato, and Italian seasoning. Stir well and sauté for an additional 2-3 minutes.
- Add Liquids and Lentils: Pour in the diced tomatoes, vegetable broth, and rinsed lentils. Increase the heat to bring the mixture to a light boil.
- Simmer: Once boiling, reduce heat to a low simmer. Cover the pot and cook for 25-30 minutes, or until the lentils are tender.
- Finish with Spinach and Season: Roughly chop the baby spinach and stir it into the soup during the last couple of minutes of cooking. Season with salt and pepper to taste.
Notes
- Thickness: For a thinner soup, reduce lentils to about 3/4 cup instead of 1 cup.
- Vegetable Variations: Feel free to substitute or add vegetables such as green beans, broccoli, kale, corn, peas, cauliflower, cabbage, or zucchini.
- Garnish Ideas: Garnish with fresh parsley, cilantro, basil, or sprinkle red pepper flakes before serving for extra flavor.
- Recipe originally published November 2016. Updated April 2023.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 190
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 13 g
- Protein: 11 g
- Cholesterol: 0 mg
