This vegetarian lentil soup is a hearty and healthy dish. It’s made with tender lentils, carrots, onions, and simple spices, creating a warm, filling soup perfect for any day.
I find it funny how just a few ingredients can turn into something so satisfying. I sometimes sneak in a splash of lemon for a little extra zip!
This soup is great served with crusty bread or a fresh side salad. It’s easy to make in one pot and keeps well for leftovers that taste even better the next day.
Ingredients & Substitutions
Brown or green lentils: I recommend rinsing lentils under cold water before cooking.
They add body and texture. If you want a softer soup, try red lentils—they break down faster and create a creamier base.
Carrots: Chopped carrots bring sweetness and color.
Use fresh or frozen—frozen is quick and convenient, but fresh adds more flavor. For a different taste, parsnips work well as a substitute.
Onions and garlic: These form the flavor foundation.
Use fresh for the best taste, and don’t skip garlic—it’s key! You can swap in shallots or garlic powder in a pinch.
Vegetable broth: This is the soup’s liquid base.
Opt for low-sodium broth to control salt. You can also use water with a bouillon cube if needed.
Spices (cumin, paprika, thyme): These add warmth and depth.
Feel free to swap or omit based on your preference—curry powder is a nice alternative for a different twist.
How do I cook the lentils to avoid mushiness?
Use the right amount of liquid and simmer gently.
Start with a boil, then turn to low. Keep an eye on the soup and check the lentils after 20-25 minutes. They should be tender but not falling apart.
- Boil the broth, then add lentils.
- Reduce heat to low to keep a gentle simmer.
- Stir occasionally and check tenderness at 20-minute mark.
- Remove from heat once they are soft but intact; overcooking makes them mushy.
How to Make Vegetarian Lentil Soup?
Ingredients You’ll Need:
Vegetables
- 1 large onion, chopped
- 2 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
Pantry Items
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 teaspoon cumin
- 1 teaspoon paprika
Other
- 2 tablespoons olive oil
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes, Cooking: 30 minutes, Total: 40 minutes
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, and celery. Mince the garlic. Gather all ingredients to make cooking easier.
2. Sauté the aromatics
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until veggies soften.
3. Add garlic and spices
Stir in garlic, cumin, and paprika. Cook for 1-2 minutes until fragrant.
4. Add lentils and liquids
Pour in the lentils, vegetable broth, and diced tomatoes. Stir well to combine.
5. Simmer the soup
Bring to a boil. Then, reduce heat to low. Cover and simmer for 25-30 minutes until lentils are tender.
6. Season and serve
Season with salt and pepper. Serve hot. Enjoy your hearty vegetarian lentil soup!
