Name: Easy Homemade Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 cup green or brown lentils; 2 medium carrots, chopped; 2 celery stalks, chopped; 1 medium onion, chopped; 3 cloves garlic, minced; 1 cup crushed tomatoes; 6 cups vegetable broth; 2 tablespoons olive oil; 2 cups spinach or kale, chopped; 1 teaspoon fresh thyme; 1 teaspoon fresh rosemary; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional)

When I want something hearty, healthy, and deeply satisfying, I always turn to this Easy Homemade Lentil Soup. It’s a comforting bowl of warmth that fills me up without weighing me down, and it comes together with just a few pantry staples. The combination of earthy lentils, sweet carrots, tender greens, and fragrant herbs makes every bite a delight. And best of all—it’s a one-pot wonder, making cleanup almost as easy as the cooking itself.

I’ve made this soup more times than I can count, and each time I find a new way to tweak it depending on what’s in my fridge. It’s one of those forgiving recipes that lets you play around, which is probably why it’s been a go-to for weeknights, meal prep Sundays, and even casual dinner parties. Whether you’re a plant-based eater or just trying to eat a little lighter, this lentil soup fits right in.

Why You’ll Love This Easy Homemade Lentil Soup

This soup is equal parts comforting and nourishing. Lentils pack in fiber and protein, while the mix of veggies adds a touch of sweetness and color. It’s naturally vegan, but hearty enough to satisfy any appetite. Plus, it’s budget-friendly, freezer-friendly, and endlessly customizable.

What Kind of Lentils Should I Use?

I love using green or brown lentils for this recipe—they hold their shape well and provide a slightly firm texture that makes the soup feel more substantial. Red lentils are also an option if you prefer a creamier consistency, but keep in mind they cook much faster and tend to break down.

Options for Substitutions

This lentil soup welcomes substitutions with open arms. Swap spinach with kale or Swiss chard, use sweet potatoes instead of carrots, or throw in a can of diced tomatoes for extra tang. If you’re not vegetarian, a little smoked sausage or shredded chicken can also make a nice protein boost. Don’t have fresh herbs? Dried ones work just fine—just use a bit less.

Ingredients for This Easy Homemade Lentil Soup

Lentils – The star of the show. Lentils are full of protein, fiber, and have a wonderfully earthy flavor. Green or brown lentils hold up well in the soup, while red lentils will give a softer, creamier texture.

Carrots – These add natural sweetness and color, balancing out the savory notes of the broth and herbs.

Celery – A foundational aromatic that adds depth to the flavor. It’s a subtle player but essential for building a flavorful base.

Onion – Brings sharpness and richness to the soup. Sautéed onions are the backbone of most great soups.

Garlic – Because garlic makes everything better. It adds warmth and a hint of spice.

Crushed Tomatoes – They provide a subtle tang and richness to the broth, enhancing the overall flavor.

Vegetable Broth – The base of the soup. A good broth is key—it infuses the lentils with flavor as they cook.

Olive Oil – For sautéing the vegetables and adding a silky mouthfeel.

Spinach or Kale – A handful of greens added at the end boosts nutrition and gives the soup a pop of freshness.

Fresh Thyme and Rosemary – These herbs elevate the soup with their earthy, woodsy aroma.

Salt and Pepper – Simple seasoning that enhances every ingredient.

Red Pepper Flakes (optional) – A pinch gives the soup a gentle heat kick if you like things a bit spicy.

Step 1: Prep Your Ingredients

Start by chopping your onion, carrots, and celery into small, even pieces. Mince the garlic, rinse the lentils under cold water until the water runs clear, and gather your herbs. This prep step ensures that cooking flows smoothly.

Step 2: Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery. Cook for 5–7 minutes until the vegetables begin to soften and the onions are translucent. Add garlic and sauté for another minute until fragrant.

Step 3: Add Lentils, Tomatoes, and Broth

Stir in the rinsed lentils, crushed tomatoes, and vegetable broth. Add thyme, rosemary, salt, and pepper. Bring everything to a boil, then reduce heat and let it simmer uncovered for 25–30 minutes, or until the lentils are tender.

Step 4: Blend (Optional) for Texture

If you like a slightly creamier soup, use an immersion blender to blend a portion of the soup directly in the pot. Or, scoop out a few cups, blend, and stir it back in. This step is optional but adds a velvety finish.

Step 5: Add Greens and Finish

Stir in chopped spinach or kale during the last 5 minutes of cooking. Taste and adjust seasoning. If you’re adding red pepper flakes, sprinkle them in now for a gentle heat. Let the greens wilt, and your soup is ready to serve.

How Long to Prepare the Easy Homemade Lentil Soup

Prep Time: You’ll need about 15 minutes for chopping vegetables, rinsing lentils, and gathering your ingredients. This step is key to making the rest of the process smooth and stress-free.

Cooking Time: Simmering takes about 30–35 minutes total. The lentils become tender, the flavors meld beautifully, and the soup thickens slightly. If you’re blending part of the soup for texture, add another 5 minutes. In total, you’re looking at under 50 minutes start to finish.

Tips for Perfect Easy Homemade Lentil Soup

Rinse the Lentils Thoroughly: This helps remove any dust or debris and prevents cloudiness in the soup.
Layer Flavors Early: Sautéing onions, garlic, and veggies before adding liquid builds a rich, flavorful base.
Simmer Gently: Avoid a rapid boil—gentle simmering ensures even cooking and better texture.
Add Greens Last: Spinach or kale only need a few minutes to wilt, so stir them in toward the end.
Adjust Seasoning at the End: Taste before serving and adjust salt, pepper, or acidity (a splash of lemon juice works wonders).

Watch Out for These Mistakes While Cooking

Overcooking the Lentils: Lentils can get mushy if left too long. Keep an eye on texture.
Adding Salt Too Early: Salt can toughen lentils. Season lightly early on, then adjust later.
Skipping the Sauté Step: Don’t rush the aromatics—this step is vital for a flavorful broth.
Using Too Little Liquid: Lentils absorb a lot of liquid as they cook. Keep extra broth or water nearby.
Not Stirring Occasionally: Stir to prevent sticking at the bottom, especially toward the end.

What to Serve With Easy Homemade Lentil Soup?

1. Crusty Bread

Perfect for dunking into the thick, flavorful soup. Choose sourdough or rustic whole grain.

2. Simple Side Salad

A light arugula or mixed greens salad with lemon vinaigrette complements the soup’s warmth.

3. Roasted Vegetables

Pair it with roasted carrots, cauliflower, or Brussels sprouts for an extra veggie boost.

4. Grilled Cheese Sandwich

For a cozy, comforting meal, nothing beats soup and a melty grilled cheese.

5. Herbed Couscous or Quinoa

Serve the soup over a scoop of couscous or quinoa for added texture and heartiness.

Storage Instructions

Refrigerator: Store leftover lentil soup in an airtight container in the fridge for up to 5 days. It often tastes even better the next day as the flavors continue to develop.

Freezer: This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge or reheat directly on the stove.

Reheating: Warm it gently over medium heat on the stovetop or microwave in 1–2 minute bursts, stirring in between. Add a splash of broth or water if it’s too thick.

Estimated Nutrition

Calories per serving: ~250
Protein: 14g
Carbohydrates: 36g
Fiber: 12g
Sugar: 5g
Fat: 6g
Saturated Fat: 1g
Sodium: 480mg
Cholesterol: 0mg

Note: These values are estimates based on standard ingredients and portions.

Frequently Asked Questions

What kind of lentils are best for soup?

Green or brown lentils hold their shape well and give a hearty texture. Red lentils break down and create a smoother, creamier soup.

Can I use canned lentils instead of dry?

Yes, but reduce the cooking time significantly—just 10–15 minutes of simmering is enough. Be sure to drain and rinse them first.

Is this soup vegan and gluten-free?

Yes! As long as your broth is vegan and gluten-free, this soup naturally fits both diets.

Can I make this in a slow cooker?

Absolutely. Just sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–7 hours.

How do I make it more filling?

Add diced potatoes, quinoa, or rice to the soup. Or serve it with a hearty grain on the side.

Conclusion

This Easy Homemade Lentil Soup is the kind of meal you’ll come back to again and again. It’s nourishing, affordable, and incredibly satisfying—perfect for busy weeknights, cozy weekends, or anytime you need something wholesome and hearty. Whether you’re cooking for your family, meal-prepping for the week, or simply craving comfort in a bowl, this soup delivers every time. Don’t forget the crusty bread—trust me, you’ll want it to soak up every last drop.