Easy Hearty Lentil and Vegetable Soup Recipe

Easy Lentil Vegetable Soup is a comforting, hearty meal that’s perfect for busy weeknights. After making this soup dozens of times, I’ve discovered the trick to keeping it from sticking is to use a heavy-bottomed pot and cook the vegetables first. The cozy aroma of this soup will fill your home and make your family beg for seconds. If you love recipes like this, you’ll also enjoy Easy Mediterranean Grilled Halloumi Skewers with Herb Sauce and Easy Summer Pasta with Roasted Cherry Tomatoes and Basil.

What You'll Need for Easy Hearty Lentil and Vegetable Soup Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup green lentils
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper, to taste
• Bay leaf
• Thyme
• Salt
• Pepper
• Optional: Chopped fresh parsley
• Optional: Crusty bread
• Optional: Shredded cheese

How to Make Easy Hearty Lentil and Vegetable Soup Recipe

1. Step 1: In a large pot, sauté onions, carrots, and celery until softened. Add garlic and cook for another minute.
2. Step 2: Add lentils, diced tomatoes, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
3. Step 3: Use an immersion blender to partially blend the soup for a creamier texture (optional). Taste and adjust seasoning if needed.
4. Step 4: Ladle into bowls and top with your favorite toppings. Serve with crusty bread on the side.

Storing & Reheating Easy Hearty Lentil and Vegetable Soup Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead and reheated.

Freezing Easy Hearty Lentil and Vegetable Soup Recipe

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat on the stovetop or in the microwave until warmed through. Microwave: Add a little water or broth if soup becomes too thick.

Recipe Notes

• Chef tip: Sautéing the vegetables first builds flavor and prevents the soup from tasting bland.
• Best substitution: You can substitute the lentils with split peas or chickpeas for a different texture and flavor.
• Make-ahead: This soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
• Scaling: This recipe can easily be doubled or halved to suit your needs.
• Troubleshooting: If your soup becomes too thick, add a little water or broth to reach your desired consistency.

Easy Hearty Lentil and Vegetable Soup Recipe

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 cup green lentils
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper, to taste

Seasonings

• Bay leaf
• Thyme
• Salt
• Pepper

Optional Toppings

• Chopped fresh parsley
• Crusty bread
• Shredded cheese

Instructions

1. Step 1: In a large pot, sauté onions, carrots, and celery until softened. Add garlic and cook for another minute.
2. Step 2: Add lentils, diced tomatoes, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
3. Step 3: Use an immersion blender to partially blend the soup for a creamier texture (optional). Taste and adjust seasoning if needed.
4. Step 4: Ladle into bowls and top with your favorite toppings. Serve with crusty bread on the side.

Notes

• Chef tip: Sautéing the vegetables first builds flavor and prevents the soup from tasting bland.
• Best substitution: You can substitute the lentils with split peas or chickpeas for a different texture and flavor.
• Make-ahead: This soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
• Scaling: This recipe can easily be doubled or halved to suit your needs.
• Troubleshooting: If your soup becomes too thick, add a little water or broth to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat on the stovetop or in the microwave until warmed through.
• Microwave reheat: Add a little water or broth if soup becomes too thick.
• Make ahead: This soup can be made up to 2 days ahead and reheated.

Nutrition Per Serving

• Calories: 250
• Protein: 18g
• Fat: 2.5g
• Carbs: 38g
• Fiber: 15g
• Sugar: 6g
• Sodium: 750mg
• Cholesterol: 0mg
• Sat. Fat: 0.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Hearty Lentil and Vegetable Soup Recipe FAQs

A Warm Final Note

I can’t wait for you to try Easy Hearty Lentil and Vegetable Soup Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!