Name: Lentil Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (finely chopped); 2 medium carrots (peeled and diced); 2 stalks celery (diced); 2 cloves garlic (minced); 1 teaspoon dried thyme; 1 can (14.5 oz) diced tomatoes (undrained); 1 cup brown lentils (rinsed and drained); 6 cups vegetable broth; 1 bay leaf; 1 teaspoon salt (plus more to taste); 1/2 teaspoon black pepper; 3 cups fresh spinach (chopped)

This lentil vegetable soup is a hearty, nutritious one pot meal brimming with wholesome ingredients and deep, comforting flavors. Made from scratch with tender lentils, fresh vegetables, and a fragrant broth, it comes together in about an hour. It is the perfect healthy and easy dinner for a cozy weeknight or for meal prepping.

This vegetable lentil soup recipe is one I return to season after season, a cherished page in my culinary diary. I first perfected it during a crisp autumn spent in a small cottage, the aroma of thyme and simmering broth becoming the defining scent of home. I love serving a big pot of this when friends gather, its rustic heartiness pairing wonderfully with a crusty loaf for sopping up the broth. It is the ideal starter before a main course like a rich beef stew or a lighter Greek lemon chickpea soup for a full, satisfying meal.

What Makes This Hearty Lentil Soup Special

Wholesome & Nutritious: Packed with protein rich lentils and garden fresh vegetables for a truly healthy meal.
One-Pot Wonder: Everything comes together in a single pot for maximum flavor and minimal cleanup.
Meal Prep Champion: This soup stores and freezes beautifully, making future dinners effortless.
Family-Friendly Comfort: Its comforting, familiar flavor is a guaranteed crowd pleaser for all ages.

What You’ll Need for Your Lentil Vegetable Soup

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Olive oil: Used to sauté and build the flavorful base of the soup.
Yellow onion, carrots, celery: This classic aromatic trio forms the essential flavor foundation.
Garlic: Minced fresh for a pungent, aromatic kick that infuses the entire pot.
Dried thyme: Provides an earthy, slightly floral note that complements the lentils perfectly.
Diced tomatoes: Use canned with their juices for a touch of acidity and richness.
Brown lentils: Hold their shape well during cooking for the best texture.
Vegetable broth: Forms the liquid base; use a good quality broth for the best flavor.
Bay leaf: Imparts a subtle, complex depth that is removed before serving.
Salt and black pepper: Season to taste, building layers of flavor as you cook.
Fresh spinach: Stirred in at the end to gently wilt and add vibrant color and nutrients.

Lentil Vegetable Soup

Make this hearty lentil vegetable soup with simple ingredients in just 60 minutes. Packed with nutrients and flavor, it’s the perfect comfort food for any day.

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Prep Time 15

Cook Time 45

Total Time 1

Course Dinner, Lunch

Cuisine American

Servings 4 servings

Calories 220 kcal

Equipment

knife
cutting board
measuring spoons
measuring cups
large pot or Dutch oven

Ingredients

1 tablespoon olive oil
1 medium yellow onion finely chopped
2 medium carrots peeled and diced
2 stalks celery diced
2 cloves garlic minced
1 teaspoon dried thyme
1 can (14.5 oz) diced tomatoes undrained
1 cup brown lentils rinsed and drained
6 cups vegetable broth
1 bay leaf
1 teaspoon salt plus more to taste
1/2 teaspoon black pepper
3 cups fresh spinach chopped

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook, stirring occasionally, for about 7-8 minutes, until the vegetables have softened.
Add the minced garlic and 1 teaspoon of dried thyme to the pot. Cook while stirring constantly for 1 minute, until the garlic becomes fragrant.
Pour in the undrained can of diced tomatoes, 1 cup of rinsed lentils, 6 cups of vegetable broth, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together to combine.
Increase the heat to high and bring the soup to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-35 minutes, or until the lentils are tender.
Remove the pot from the heat and discard the bay leaf. Stir in the 3 cups of fresh spinach and let it wilt in the hot soup for about 2-3 minutes before serving.

Notes

Taste the soup and season with additional salt and pepper if desired.

Keyword comfort food, lentil, vegetable soup

Ways to Customize This Soup

Add Protein: Stir in shredded rotisserie chicken or cooked ground turkey at the end.
Make It Spicy: Include a pinch of red pepper flakes with the garlic for heat.
Creamy Version: Finish with a swirl of heavy cream or coconut milk for richness.

My Pro Tips for Perfect Soup

Sauté Your Aromatics: Taking the time to soften the onions, carrots, and celery fully builds a sweeter, deeper flavor base for your healthy lentil soup.
Rinse Lentils: Always rinse lentils in a fine mesh strainer to remove any debris before adding them to the pot.
Simmer Gently: A low, gentle simmer is key to cooking the lentils through without making them mushy.
Season at the End: Always taste and adjust the salt and pepper after the spinach has wilted, just before serving. For more cozy one pot inspiration, try my one pot lasagna soup.

How to Store and Reheat Your Soup

Store: Let the soup cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
Freeze: This soup freezes excellently. Portion into freezer safe containers, leaving some headspace, and freeze for up to 3 months.
Reheat: Thaw overnight in the fridge if frozen. Warm gently on the stovetop over medium low heat, stirring occasionally, until hot.
Make Ahead Tip: You can chop the vegetables a day in advance and store them together in a container in the fridge to speed up prep.

Frequently Asked Questions

Do you have to soak lentils for soup?

No, you do not need to soak lentils for soup. Unlike dried beans, lentils are small and cook relatively quickly without any pre soaking. Simply give them a good rinse before using to remove any dust or debris.

What gives lentil soup good flavor?

The flavor comes from building a good foundation. Sautéing the onion, carrots, and celery until soft creates a sweet base. Garlic, thyme, and a bay leaf add aromatic depth, while the vegetable broth and tomatoes provide savory notes.

Can I use red lentils instead of brown?

You can, but note that red lentils break down much more during cooking, resulting in a thicker, creamier consistency more like a puree. For a brothier soup with distinct lentils, brown or green lentils are best.

Why is my lentil soup bland?

The most common reason is underseasoning. Lentils absorb a lot of salt. Be sure to season well with salt and pepper, and do not forget to do a final taste adjustment at the end of cooking.

More Cozy Soup Recipes You’ll Love

Make This Lentil Vegetable Soup Tonight

With its hearty texture and deeply satisfying flavor, this comforting vegetable soup is a nourishing meal you can feel great about serving. It is straightforward to make from scratch yet delivers restaurant quality results every single time. I hope this easy lentil soup recipe becomes a cherished favorite in your home kitchen too.

Healthy Lentil Soup Dinner