Author: This Easy Lentil Soup is cozy, hearty, and loaded with flavor. It's a simple one-pot soup made with pantry staples, lots of veggies, and protein-packed lentils, finished with a squeeze of lemon to make everything taste bright and fresh. It's the kind of nourishing meal you'll want on repeat for quick weeknight dinners and easy meal prep.
This is the soup I make when I want something simple, warming, and guaranteed to make me feel so GOOD. It's cozy and comforting, perfect when you're under the weather or just craving a healthy dinner that actually tastes amazing. Everything comes together in one pot with everyday ingredients, and the leftovers somehow taste even better the next day. Dunk in some crusty bread smeared with vegan butter and you've got the easiest, coziest dinner.
Why This Lentil Soup Is a Recipe You'll Make Again & Again
- One-pot, weeknight easy: Chop a few veggies, dump in the rest, and let it simmer. Minimal effort, maximum cozy.
- Nourishing and satisfying: Lentils + veggies = plant protein, fiber, and "I feel so good after eating that" energy.
- Budget-friendly: Lentils are one of the cheapest ways to make a hearty, filling meal (and everything else is pantry staples).
- Leftovers get even better: The flavors deepen overnight, and it freezes like a dream.
Ingredients for Easy Lentil Soup
- Light oil: Canola, vegetable, or olive oil all work well, or omit for oil-free.
- Soup veggies: Onion, carrots, and celery build the classic cozy soup flavor base, and garlic takes it over the top.
- Herbs + spices: Thyme and oregano for that classic vibe, and smoked paprika for a little extra depth.
- Brown or green lentils: My go-to here because they hold their shape and give the soup the best texture.
- Diced tomatoes: Canned is easiest, but fresh works too.
- Vegetable broth: The base of the soup (use a tasty one!).
- Kale or spinach: Kale holds up and stays a little hearty; spinach melts right in. Both are great.
- Lemon juice: The finishing touch that brightens everything up.
How to Make Easy Lentil Soup
- Soften the veggies: Sauté the onion, carrots, celery, and garlic in a non-reactive pot for 5-7 minutes, until softened.
- Add the seasonings: Stir in the dried herbs and smoked paprika until fragrant.
- Simmer: Add the lentils, tomatoes, and broth to the pot, along with the salt and pepper. Bring to a boil, then simmer covered for 25-30 minutes until the lentils are tender.
- Add the greens: Stir in the greens and cook until wilted.
- Finish with lemon: Remove from heat, stir in lemon juice, then taste and adjust salt, pepper, and lemon.
- Serve: Ladle into bowls and enjoy with crusty bread (highly recommended for maximum cozy).
Variation Ideas
- Make it oil-free: Sauté the vegetables in a splash of broth or water instead of oil, adding more as needed.
- Add a potato: Stir in 1 diced potato (Yukon gold is extra cozy). Add it with the lentils so it cooks through.
- Swap lentils: Brown/green lentils hold their shape. Red lentils cook faster and turn softer/creamier, still delicious, just a different vibe.
- Boost the flavor: Add ½ cup red wine after the spices and simmer 1-2 minutes before adding the broth.
- Add heat: Chili flakes stirred in with the spices, or sprinkled on top.
- Make it creamy: Swirl in vegan sour cream, vegan yogurt, or a little coconut milk right before serving.
- Top it: A sprinkle of vegan Parmesan = instant upgrade.
Serving Suggestions
- Serve with crusty bread or warm vegan dinner rolls
- Pair with a simple green salad
- Make a vegan mozzarella grilled cheese for dunking into the broth
Storage
- Refrigerator: Store this easy lentil soup in an airtight container in the refrigerator for 4-5 days. (The soup will thicken as it sits.)
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm leftovers in a pot over medium heat or in the microwave. Add a splash of water or broth to thin the soup a bit if desired.
More Vegan Lentil Recipes
If you try this easy lentil soup recipe, let me know by leaving a comment and star rating, and don't forget to tag @itdoesnttastelikechicken on Instagram so I can see your cozy bowls!
Bon appetegan!
Sam Turnbull
(click stars to vote)
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:
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Ingredients
- 1 tablespoon light oil, olive oil such as canola or vegetable
- 1 yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 cup dried brown or green lentils, rinsed
- 1 can (14 oz) diced tomatoes, (or 2 large tomatoes, chopped)
- 6 cups vegetable broth
- 2 cups chopped kale or spinach
- 1 tablespoon 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
R Hutchence says
Absolutely excellent, Sam! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it R 🙂
Stacey says
I added the potatoes and cumin from the notes, and served with vegan parmesan and a little dollop of vegan yogurt. Delicious! We all enjoyed and got seconds! Thank you so much!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stacey! That sounds so delicious. So glad everyone enjoyed it 😊
Annie says
I just made this amazing soup for our dinner tonight. It is sooo delicious! I had two servings! A keeper for sure!
It’s also easy to make. The notes offer variations which I will try down the road.
There is a place I go to specifically for their great lentil soup. Now I don’t believe I would appreciate it as much. This one is much tastier.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Annie! That makes me so happy to hear. So glad you enjoyed the soup 😊
Rose says
Delicious and hearty!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Rose! So glad you enjoyed it 😊