This easy lentil soup recipe will have dinner on the table with little effort. If you are a soup lover like me, you’ll want to save this easy recipe for those evenings when a bowl of soup makes the perfect supper.
Lentil soup is a classic for a reason. It is an easy soup to make, it requires a bit of chopping and not much else. It’s full of vegetables and it is delicious. This soup is filling and satisfying, but does not leave you feeling heavy.
Are you a fellow soup lover? You can find more soup recipes here.
easy lentil soup recipe
There are some soups that take all day to prepare. They need to simmer for hours or it’s a complicated endeavor that takes the better part of an afternoon. This isn’t one of those soups.
Lentil soup is ready in about 45 minutes from start to finish and most of that time is hands off. Which means you are free to get into your comfy clothes and relax for a bit while the soup is on the stove.
easy lentil soup
To make this even easier, chop your vegetables the evening before. When you are ready to make your lentil soup, it is simply a matter of adding ingredients to the pot. It may not seem like much, but those precious few minutes will be a great reward on weeknights when you are short on time and energy.
I often save the task of peeling and chopping vegetables for the weekend when I’m not as rushed. Having those vegetables ready to use during the work week is a big help when I need to get dinner ready quickly.
can I make this in a slow cooker?
Yes! I have a slow cooker lentil soup with ham that you might like if you’re looking for a slow cooker recipe.
If you want to make this recipe in the slow cooker, I suggest adding the lentils when the carrots are almost cooked through. Carrots will take longer than any of the other vegetables, so if they are nearly soft, it’s safe to add the lentils.
The spinach still gets added last, just to wilt at the end. You’ll need a medium to large slow cooker to make this easy lentil soup recipe. If your slow cooker is on the smaller side, cut the recipe in half.
how do i make soup?
Making soup is easy. It really is. If you are a beginner cook, it might take you a few tries to find your soup-making mojo. But once you have, nothing can stop you.
The first and most important bit of info in making soups is this: mirepoix. This is a fancy term for onions, celery and carrots. These three things make up the base for many soups. We’re talking almost everything. If you have these three ingredients, the soup world is your oyster.
Chicken noodle starts here as does beef barley and minestrone, just to name a few. Once you get your “soup legs”, if you have these three ingredients and a bit of stock, you can turn almost anything into soup. This is when you can get really creative and start using up bits of vegetables in the fridge.
Homemade Lentil Soup
It’s so satisfying to make a big batch of soup and tuck it away in the freezer for days when you need a quick dinner. I do this often, but sometimes I have no more room in my freezer.
This is also the perfect opportunity to do something nice for a friend or neighbor, especially one who might be under the weather. A gift of homemade soup is always appreciated and it’s never the wrong size or color.
what do I need to make this soup?
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I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you! Did you make this easy lentil soup? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!
- 1 1/2 cups lentils, rinsed (do not soak)
- 2 stalks celery, small dice
- 3 carrots, medium, peeled and cut in small dice
- 1 yellow onion, large, cut in small dice
- 2 cloves garlic, minced
- 3 tbsp canola oil
- 1 1/2 can diced tomato, with juice
- 5 oz baby spinach
- 2 quarts vegetable, or chicken stock
- 2 bay leaves
- 1/2 tsp fresh thyme leaves
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- In a medium-large stock pot, heat oil until barely shimmering. Add onion, celery and carrots. Season with salt and pepper. Cook over medium heat until starting to soften, 5 - 10 minutes.
- Add garlic and cook another 5 minutes, stirring frequently.
- Add tomatoes and their juice, cook 2 - 3 minutes then add stock, bay leaves, thyme and lentils. Season again with salt and pepper. Taste and adjust if necessary, adding more salt and/or pepper if needed.
- Stir to combine, cover and simmer until lentils are beginning to soften, about 20 minutes.
- Add baby spinach and stir in to wilt.
Amount Per Serving: Calories: 187Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 576mgCarbohydrates: 28gFiber: 9gSugar: 11gProtein: 8g
This data was provided and calculated by Nutritionix on 8/7/2019 as a courtesy. It is to be used as a guideline only.