This easy Lentil Soup is satisfying, delicious, and chock-full of fall vegetables. In just 30 minutes, you will have a big bowl of heart-healthy soup that the whole family will love.
I don’t know about you, but with chilly days and nights, I am all about quick and easy soup recipes for dinner. There’s just something about a big pot of soup cooking on the stove that gives me that warm and cozy feeling. Does it make you want to cuddle up in a fluffy blanket by the fire or is that just me?
For this Easy Lentil Soup, all you have to do is saute some veggies, add in your broth, and then cook your lentils. It comes together in around 30 minutes and is insanely easy to make, especially considering the amount of flavor the dish yields.
Whether you’re looking for the perfect way to use every vegetable in your fridge or have been dying to try a new hearty soup recipe, this Lentil Soup is the perfect choice. Made with wholesome ingredients like lentils, sweet potatoes, carrots, and kale, it’s nutrient-rich and oh-so-satisfying to the palate. Lentil soup fans will also want to try this Sausage Lentil Soup, Slow Cooker Lentil Soup, and Stuffed Pepper Lentil Soup.
To make this mouthwatering lentil soup, you will need the following key ingredients:
- Lentils: Lentils are high in protein and fiber, yet low in fat, making them a super healthy substitute for animal-based protein. They are also a great source of potassium, folate, and fiber, making them incredibly heart-healthy.
- Sweet potatoes: I’m always looking for an excuse to use sweet potatoes in the fall season. They are packed with vitamins, minerals, fiber, and add tons of savory flavor to this hearty soup.
- Carrots: These add wonderful flavor to this soup, while simultaneously providing lots of Vitamin A and fiber (which helps keep blood sugar levels down).
- Celery: This staple soup veggie is rich in vitamins and minerals with a very low glycemic index. It has tons of Vitamin A, K, and C, and very little sodium.
Recipe Tips and Variations
Here are some of my top tips and variations to help you make this dish:
- Substitute regular potatoes. Not a big sweet potato fan? No problem, just swap them out for Yukon gold or russet potatoes.
- Add shredded chicken. This dish is currently meat-less, but it doesn’t have to be. This easy lentil soup recipe would be just as delicious and even heartier with some shredded chicken in the mix. You could also add ground turkey, sliced or ground sausage, cubed ham, or even hot dogs.
- Switch up the veggies: Looking to get rid of some veggies you have at home? Feel free to add any vegetables you like. Some great options include zucchini, peas, spinach, corn, and leeks.
- Switch up the spices: This is one of those soups that you can take in so many directions. Use curry powder or curry paste to add a spicy twist to this soup. Use Italian seasoning and a can of diced tomatoes (added after the lentil are cooked) for an Italian spin. Try out some taco or chili seasoning and diced tomatoes to make your own version of lentil chili.
What to Serve With Lentil Soup
You can serve this delicious healthy soup on its own as a standalone dish, or pair it with the side dish of your choice. In my opinion, you can never go wrong with the classic soup and salad combo. You can pair this dish with any protein and/or veggie you like.
If you’re in need of a little inspiration, here are some of my favorite dishes to serve with lentil soup:
- Savory Feta Cheese Muffins with Red Peppers
- Easy Arugula Salad
- Healthy Caesar Salad
- Two Ingredient Breadsticks
- Cheddar Biscuits
Which Lentils Should I Use to Make Soup?
While I like to use brown or green lentils in this recipe, the choice is entirely up to you. If you aren’t sure about the differences in types of lentils, here’s a little breakdown:
- Black lentils. These are technically the healthiest and most nutritious of the lentil family. A half-cup of black lentils has 26g protein, 18g fiber, as well as a hearty supply of calcium, iron, and potassium (according to the USDA).
- Red and yellow lentils: Red and yellow lentils are great for stews and soups because they tend to get mushier as they cook. Personally, I find that they’re the sweetest and nuttiest-tasting of the lentil family. Here's a delicious lentil soup using red lentils.
- Brown or green lentils: Green lentils have an almost peppery flavor. They’re known to maintain a firm texture, even after cooking, which makes them a great option for salads.
How to Store Leftover Lentil Soup
When stored in an airtight container, refrigerated lentil soup will stay fresh in the refrigerator for about 3-4 days. You can also freeze the soup for up to 3 months, which is a great option if you want to prep a big batch all at once. Before putting the soup away, always let it cool to room temperature.
It’s important to note that you should never fill a storage container to the brim, as liquid expands when frozen and could get very messy, very fast.
Frequently Asked Questions
Below you can find the answers to some of the most frequently asked questions about this lentil soup recipe:
No! There is no soaking required for this lentil soup recipe. However, soaking your lentils does speed the cooking process up a bit, if you’re wanting to cook the dish faster.
Yes and no. Because lentils are nutrient-dense and low in calories, they’re a wonderful, nutritious food and can keep you feeling full for longer. However, our bodies have a difficult time digesting fiber, so consuming lentils daily can sometimes lead to an upset stomach or cramping. Everyone is different though, so just listen to your body.
Absolutely! Lentils are incredibly rich in protein, fiber, iron, and folate. They are low in fat, and although they are technically a carbohydrate, they’re slow-burning, which means they keep you fuller for longer. The veggies we use in this dish are all packed with beneficial vitamins and minerals as well, making for an ultra healthy meal.
Lentil Soup (Quick and Easy)
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- 2 tbsp olive oil
- 1/2 U onion, diced
- 4 U carrots, chopped
- 4 U ribs celery, chopped
- 2 cups sweet potatoes, chopped
- 2 U cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups vegetable broth
- 1 cup uncooked lentils (rinsed and drained)
- 2 cups Lacinato kale, chopped
- Salt and pepper
- 1 U lemon
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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