Name: Classic Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 tsp ground cumin; 1/2 tsp dried thyme or oregano; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1 bay leaf; 1 cup green or brown lentils, rinsed; 1 can (14 oz) crushed tomatoes or 2 tbsp tomato paste; 4 cups vegetable broth or water; 1 tbsp lemon juice (optional); 2 tbsp chopped fresh parsley (optional for garnish)

Jump to Recipe·Leave a Review

This Classic Lentil Soup is a hearty, wholesome bowl that I love making whenever I want something warm, filling, and nourishing. It’s packed with protein-rich lentils, tender vegetables, and simple spices that come together into a comforting and satisfying dish. Whether I enjoy it as a light lunch or a cozy dinner, it never fails to hit the spot.

Why You’ll Love This Recipe

I love how budget-friendly and easy this soup is to prepare with pantry staples. It’s naturally vegetarian (and easily vegan), full of fiber, and incredibly customizable. The lentils cook down into a thick, stew-like texture that makes every spoonful comforting and satisfying. It freezes beautifully, and the flavors only get better the next day. Classic Lentil Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Green or brown lentils
Onion
Garlic
Carrots
Celery
Olive oil
Crushed tomatoes or tomato paste
Vegetable broth or water
Bay leaf
Ground cumin
Dried thyme or oregano
Salt and black pepper
Fresh parsley or lemon juice (optional for garnish and brightness)

Directions

I heat olive oil in a large pot and sauté chopped onion, carrots, and celery until soft—about 5–7 minutes.
I add the garlic and spices (cumin, thyme, salt, and pepper), cooking for another minute to release the flavors.
I stir in the lentils, crushed tomatoes, and bay leaf, then pour in the vegetable broth.
I bring everything to a boil, then reduce to a simmer and cook uncovered for 30–35 minutes, or until the lentils are tender.
I remove the bay leaf and, if I want a creamier texture, I blend a portion of the soup using an immersion blender.
I finish with a squeeze of lemon juice or a sprinkle of fresh parsley before serving.

Servings and timing

This recipe makes about 4–6 servings. It takes 10 minutes to prep and around 35 minutes to cook, making it a perfect one-pot meal ready in under an hour.

Variations

I sometimes add diced potatoes or spinach for extra substance.
For a smoky twist, I stir in smoked paprika or a dash of liquid smoke.
I use red lentils when I want a quicker-cooking, smoother-textured soup.
For a non-vegetarian option, I occasionally add diced cooked sausage or shredded chicken.
I serve it with crusty bread or over rice when I want something extra filling.

Storage/reheating

I store leftovers in the fridge for up to 5 days in an airtight container. To reheat, I warm it on the stove over medium heat or microwave it in a bowl, adding a splash of water or broth if it’s too thick. It also freezes well for up to 3 months—perfect for future meals. Classic Lentil Soup

FAQs

Do I need to soak the lentils first?

No, I don’t soak green or brown lentils for this recipe. They cook quickly and evenly right in the soup.

Can I use canned lentils?

Yes, but I add them later in the cooking process since they’re already cooked. I reduce the broth slightly and simmer just long enough for the flavors to blend.

Is this soup vegan?

Yes, as long as I use vegetable broth and avoid any animal-based garnishes like cheese or sausage.

Can I freeze lentil soup?

Definitely. I let it cool completely before freezing in individual portions. It reheats beautifully on the stove or in the microwave.

What if I don’t have crushed tomatoes?

I’ve used tomato paste or even fresh chopped tomatoes. If using tomato paste, I thin it out with a bit of broth before adding it to the soup.

Conclusion

This Classic Lentil Soup is one of my favorite go-to meals when I need something hearty, healthy, and easy to throw together. It’s full of flavor, filling, and endlessly adaptable to whatever I have in the pantry. Whether I serve it fresh or from the freezer, this soup always brings warmth and comfort to my table.