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A bowl of hearty lentil soup with fresh herbs.

Lentil Soup

This quick and easy lentil soup is hearty, healthy, and comes together in under 40 minutes, making it perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup red lentils
  • 6 cups vegetable broth
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 onion chopped
  • 2 garlic cloves minced
  • 14.5 oz canned diced tomatoes
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large pot or Dutch oven
  • Strainer

Method
 

Preparation
  1. Rinse the red lentils thoroughly under cold water and set aside.
  2. Prepare the vegetables by dicing the carrots and celery, chopping the onion, and mincing the garlic.
Cooking
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced carrots, celery, and chopped onion, then sauté for 5-7 minutes until softened.
  2. Stir in the minced garlic, dried thyme, salt, and pepper, cooking for another minute until fragrant.
  3. Add the rinsed lentils, vegetable broth, canned diced tomatoes, and bay leaf to the pot. Bring the mixture to a boil.
  4. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
  5. Remove the bay leaf before serving. Taste and adjust seasonings as needed.
Serving
  1. Ladle the hot lentil soup into bowls. Garnish with fresh herbs or a drizzle of olive oil if desired.

Notes

For extra flavor, you can add a squeeze of lemon juice or a dash of red wine vinegar just before serving. This soup also freezes well for future meals.