Favorite Vegetarian Lentil Soup

With a quick method and a variety of vegetables, this vegetarian Lentil Soup is a perfect weeknight family dinner—especially when you’re craving comfort food.

Vegetarian Lentil Soup

My family loves soup and over the years we’ve gone through phases of many favorites. This lentil soup, which has a load of veggies in the mix for a really delicious flavor, was in heavy rotation for about two years when my girls were little and it’s still one of my favorites.

Lentils are quick to cook, full of vegetarian protein and fiber, and pack a decent amount of iron. They are also incredibly inexpensive, so having a package in the pantry is a great way to ensure you are never too far from a yummy family dinner.

This easy Lentil Soup recipe uses basic ingredients and a straight forward cooking method to keep things easy even if you’re making this on a weeknight.

(You may also like my Red Lentil Soup and Pastina Soup.)

Ingredients You Need

To make this soup you’ll need to have the following ingredients on hand and ready to go.

• Reduced-sodium broth: Chicken or vegetable broth can be used here depending on what you prefer.
• Crushed canned tomatoes: This type of tomato blends into the soup nicely and adds acidity, which helps ensure that the soup has plenty of flavor.
• Onion: I use yellow onions here, but white would work, too. You can also use frozen minced onion to reduce the prep time.
• Carrots: I usually peel and chop fresh carrots, but frozen diced carrots would also be an option. Alternatively, you can use sweet potato, either on its own or mixed with the carrot to add more flavor.
• Brown lentils: Brown lentils are my preference for this type of lentil soup and are what the recipe timing and liquid amounts are based on. (Green lentils and red lentils absorb liquids and cook at different rates, so they are not a good direct substitute here.)
• Garlic: You can use freshly minced garlic cloves or jarred minced garlic from the store.
• Thyme and bay leaves: I love the flavor of thyme in the mix with the other ingredients in this lentil soup, so I use it here. The bay leaves add more flavor, too.

Step-by-Step Instructions

Here’s a look at the easy process involved in making this veggie lentil soup. Scroll down to the bottom of this post for the full recipe, including the amounts and timing.

1. Mince the vegetables or grind briefly in a food processor. Heat olive oil in a medium pot over medium heat. And the vegetables, stir to coat, and cook until just starting to soften.
2. Add the tomatoes and broth, cover, and bring to a boil.
3. Remove cover, reduce heat to a simmer, and stir in the bay leaf and lentils. Cover slightly, and simmer until the lentils are soft.
4. Serve warm.

How to Store

This soup is delicious when it’s just made, but it tastes pretty great left over, too. It does thicken up as it chills, though, so you may want to add more broth when reheating.

Store it in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. Thaw overnight in the fridge or on the defrost setting in the microwave.

What’s the best way to serve soup to my toddler?

If your toddler is still learning to like soup, start with a small serving to avoid overwhelming them with a new food. And you can give them something to dip into the soup, like crackers or corn bread muffins.

You can even puree it completely smooth and serve it in a reusable pouch.

Best Tips for Success

• Store leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight or use the defrost setting on your microwave, then warm through at regular heat once thawed. Stir in a little water when reheating if the soup has become very thick.
• You can either grind the veggies into small pieces in a food processor or finely chop them with a knife. Finely chopped veggies helps ensure that the soup cooks in the times I mention throughout the recipe.
• You can also puree the finished soup for a smoother option.
• Top with Parmesan cheese, shredded cheese, additional salt and pepper, and/or hot sauce for parents as desired.

I’d love to hear what your family thinks of this recipe if you make it so please comment below with feedback!

• Prep the vegetables. (Alternatively, you can roughly chop them and grind them in a food processor.)
• Heat olive oil in a medium pot over medium heat. And the onion, carrots, and garlic. Stir to coat with oil, and cook for about 6 minutes or until just starting to soften.

• Add the tomatoes, broth, thyme, salt, and bay leaf. Stir, then cover, and bring to a boil.

• Remove cover, reduce heat to a simmer, and stir in the lentils. Cover slightly, so the lid is just partly on and some steam can escape, and simmer until the lentils are soft or about 20-25 minutes

• (If the time has elapsed and the lentils are not yet fully softened, continue cooking and add a cup of water if needed.)

• Serve topped with additional toppings, if desired.

• Store leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight or use the defrost setting on your microwave, then warm through at regular heat once thawed. Stir in a little water when reheating if the soup has become very thick.
• Puree the soup for babies or if you prefer a smoother soup consistency.
• Top with Parmesan cheese, shredded cheese, additional salt and pepper, and/or hot sauce for parents as desired.

Calories: 206kcal, Carbohydrates: 31g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 445mg, Potassium: 864mg, Fiber: 9g, Sugar: 9g, Vitamin A: 7007IU, Vitamin C: 17mg, Calcium: 85mg, Iron: 4mg

This post was first published May 2018.