Name: Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 3 large carrots, diced (about 2 cups); 3 celery stalks, sliced; 1 tablespoon tomato paste; 4 garlic cloves, minced; 1/2 tablespoon dried thyme; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground cumin; 1/4 teaspoon kosher salt; 14-ounce can diced tomatoes; 1 cup dry French green lentils, rinsed; 1 1/2 tablespoons coconut aminos or Worcestershire sauce; 5 1/2 cups vegetable stock or beef stock; 1/2 cup grated parmesan cheese; Kosher salt and black pepper, to taste; Red pepper flakes (optional)

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Lentil Soup is a hearty, nourishing dish that’s as comforting as it is healthy. Packed with vegetables, warm spices, and tender lentils, this soup is filling enough for a meal yet simple to prepare. It’s the kind of recipe that only gets better after sitting overnight, making it perfect for meal prep, cozy dinners, or freezing for later.

Why You’ll Love This Recipe

This soup is wholesome, budget-friendly, and incredibly versatile. Lentils are protein-rich and high in fiber, while the carrots, celery, and tomatoes bring natural sweetness and depth of flavor. The Parmesan adds a savory richness, and the spices give it a cozy, well-rounded taste. Best of all, it’s ready in under an hour and makes excellent leftovers.

Lentil Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 tablespoon butter
3 large carrots, diced (about 2 cups)
3 celery stalks, sliced
1 tablespoon tomato paste
4 garlic cloves, minced
1/2 tablespoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1 (14-ounce) can diced tomatoes
1 cup dry French green lentils, rinsed
1 1/2 tablespoons coconut aminos or Worcestershire sauce
5 1/2 cups vegetable stock (or beef stock)
1/2 cup grated Parmesan cheese
Kosher salt and black pepper, to taste
Red pepper flakes (optional, for serving)

Directions

Heat olive oil and butter in a large pot over medium heat.
Add diced carrots and celery, cooking until they begin to soften.
Reduce heat slightly and stir in tomato paste, garlic, thyme, garlic powder, onion powder, cumin, and salt. Cook for 1–2 minutes until fragrant.
Add diced tomatoes, rinsed lentils, coconut aminos or Worcestershire sauce, and stock. Stir well.
Cover the pot and simmer for 20–25 minutes, or until the lentils are tender.
Stir in grated Parmesan cheese and adjust seasoning with salt and black pepper to taste.
Ladle into bowls and serve hot, garnished with extra Parmesan, parsley, or red pepper flakes if desired.

Servings and timing

This recipe yields 6 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Vegan Version: Skip the Parmesan or use a dairy-free alternative.
Spicy Kick: Add cayenne pepper or extra red pepper flakes.
Smoky Flavor: Stir in smoked paprika or use fire-roasted diced tomatoes.
Protein Boost: Add diced chicken sausage or shredded rotisserie chicken.
Different Lentils: Swap French green lentils with brown or red lentils (note: red lentils cook faster and will yield a softer texture).

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat, adding extra stock or water if needed. Microwave single portions for 2–3 minutes, stirring halfway through.

FAQs

Can I make this soup ahead of time?

Yes, lentil soup tastes even better the next day as the flavors develop.

Can I use canned lentils instead of dry?

Yes, but reduce the cooking time to 10–15 minutes and adjust the liquid slightly.

Do I need to soak the lentils?

No, French green lentils cook quickly and don’t need soaking. Just rinse before using.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours until lentils are tender.

How can I thicken the soup?

Mash some of the cooked lentils with a spoon or use an immersion blender for a creamier texture.

Can I make it gluten-free?

Yes, just use coconut aminos instead of Worcestershire sauce.

What can I serve with lentil soup?

Crusty bread, garlic toast, or a fresh green salad pair perfectly.

Can I add more vegetables?

Absolutely—zucchini, spinach, or kale are great additions.

How do I keep the lentils from getting mushy?

Use French green or brown lentils and don’t overcook them.

Is this soup high in protein?

Yes, lentils are naturally high in protein and fiber, making this soup a filling and nutritious option.

Conclusion

Lentil Soup is the perfect blend of hearty, healthy, and flavorful. With simple ingredients and minimal prep, it’s a go-to recipe for weeknights, meal prep, or cozy winter dinners. Make a big batch, enjoy it fresh, and save the rest for later—you’ll be glad to have it on hand.

Jessica