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Simple lentil soup recipe

Simple lentil soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Lentil soup
  • Red lentil soup

A simple but tasty lentil soup that can be tweaked to suit your own tastes! Use a selection of spices and seasonings to suit your tastes.

Aberdeenshire, Scotland, UK

109 people made this

IngredientsServes: 4

  • 1 small knob of butter
  • 1 large leek, trimmed and sliced
  • 600g (4-5 medium-large) carrots, roughly chopped
  • 1.5 litres chicken stock
  • 300g red lentils
  • chilli powder to taste
  • ground cumin to taste
  • salt and black pepper to taste

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Melt butter in saucepan over medium heat and soften leek.
  2. Add carrots, stock and lentils to pan. Bring to the boil then reduce heat to a simmer. Simmer for 45 minutes.
  3. Add a selection of your favourite spices and seasonings - I like a little mild chilli powder, some cumin, salt and pepper.


Use vegetable stock to make this a vegetarian lentil soup.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

Excellent - because this is a basic recipe which you can adjust to your own tastes. You can add parsnips to replace some carrots. I added half a pound of minced turkey to make it more substantial but still low fat. Also since you add the flavourings at end you can experiment and add different herbs to change the taste.-12 Nov 2012

used turmeric, coriander, chili powder, garam masala and harissa. No leeks.-18 Jan 2015

I love recipes that just use a few inexpensive ingredients. This is also really tasty, and great to take to work for lunch. I make it a veggie version and jazz it up with chilli flakes.-04 Jun 2014

Easy Lentil Soup Recipe

This easy lentil soup is so delicious, hearty and is the perfect protein-packed soup, especially for a vegan soup. It will quickly become one of your favorite comfort foods!

The soup comes together in as quick as an hour with only 15 ingredients.

This recipe is also extremely versitible based on your preferences and dietary needs (see green box below).

Simple, Hearty Vegan Lentil Soup

This hearty vegan lentil soup is loaded with spices and vegetables like carrots, golden potatoes, celery, and spinach. It’s a super easy, cozy lunch or dinner!

Right up there with guacamole and granola, soup is one of those things I’d always rather do homemade rather than purchase if possible. So, today, I’m sharing this really simple recipe for my hearty vegan lentil soup.

This lentil soup recipe is perfect for…
• Vegetarians and vegans
• Those looking for a Meatless Monday recipe
• Anyone trying to cut down on their grocery bill since meatless recipes are so budget-friendly!

Like many soup recipes, this lentil soup is really adaptable. You could use chopped sweet potatoes instead of golden potatoes, you could sub chopped kale for the spinach, or you could use red lentils instead of the standard green or brown.

The base recipe is a perfectly spiced, thick soup that’s super satisfying even with no meat involved. And a squeeze of fresh lemon juice adds a touch of brightness to the soup.The last time I was at home, my mom made a different lentil soup recipe that sounded good, but it required several extra steps, including transferring a portion of the soup to a blender to puree. We both agreed the end result just wasn’t worth it the extra time or dishes to wash.

My number-one recipe pet peeve is unnecessary extra steps, so this recipe is as simple as it gets!

I use my favorite soup trick here, which is to run a potato masher through the soup briefly to thicken it up. It’s the same idea as transferring some of the soup to a blender, but you don’t have to wash your blender afterward. (You can also use a fork to mash some of the soup against the side of the post if you don’t have a potato masher.)

For a lot of reasons, lentils are an awesome food to add to your diet. They’re high in fiber, protein, minerals and vitamins, and low in calories. They’re also high in insoluble fiber, which is great for digestion, and soluble fiber, which helps reduce your cholesterol. You can feel GOOD about eating a big bowl or two of this soup!

And if you have leftover soup, you can freeze it in a big container or in individual servings. I use pint wide-mouth mason jars, which are the perfect size for one big serving, to freeze leftover batches of soup every week or two. Then, the night before I want to eat it, I place the container in the refrigerator to defrost and then reheat the soup on the stovetop or in the microwave.

While this soup is vegan on its own, I highly recommend serving this soup with shredded parmesan if you’re not strictly vegan or vegetarian (some parmesan cheese contains animal rennet). But either way–toppings or no toppings–hope you love this lentil soup!

If you try this homemade vegan lentil soup recipe, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. I’d love to see!

Here's a simple photo tutorial so you can see how easy it is to make this delicious homemade lentil soup from scratch. Scroll down for the full recipe.

1 - Saute the onion in oil for a few minutes until soft.

2 - Stir in the carrot, lentils, stock/broth, cumin and milk, and bring to the boil.

3 - Reduce the heat and simmer for 15 minutes or until the lentils are soft and cooked through. Puree with a blender, food processor or hand blender and serve.
Optional - serve topped with fresh herbs and seeds.

If you're looking for more vegan soup recipes, be sure to check out my list of 25+ Vegan Soup Recipes!

Download the free
15-Minute Dinners e-book, full of quick, easy and tasty vegan recipes! You&rsquoll also be added to our mailing list to get new recipes via email.

Did you make this recipe? Please let me know how it turned out for you!

Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Kate x

Easy Vegetable Lentil Soup

This easy vegetable lentil soup is light, healthy and packed full of good-for-you ingredients. It’s easy to customize and makes a great main dish or a side.

We absolutely love making lentil soup, especially this recipe. Not only is it easy to make but it’s even easier to customize! This soup is light and hearty, and best of all, healthy! It’s loaded with big chunks of carrots and celery and has a kick to it thanks to red pepper flakes. Of course, if you don’t want the added heat, you can certainly omit that ingredient. Sometimes we like to add ground sausage or pulled rotisserie chicken to bulk it up a bit. You can add just about anything to it and it always turns out delicious!

This lentil vegetable soup can be made in 45 minutes on the stovetop or in the Instant Pot. The time will be about the same- just with the Instant Pot you have the option of letting it “keep warm” for several hours if you plan on making it ahead of time. I’m a nap time dinner maker, so this option is always appealing to me.

If you’ve never cooked with lentils, they’re pretty easy to work with. You’ll need to rinse them thoroughly to remove dirt and small rocks before using them.


Lentils are mini legumes that are packed full of nutrients like protein, fiber and minerals. They’re basically little superfoods. While there are several varieties of lentils, the most common types are: brown, red, green, French green, and black.

The cook time for lentils varies depending on the variety. They can take anywhere from 20-40 minutes! For this recipe you will want to choose, brown, green or French green. These lentils tend to hold their shape more when cooked for longer periods of time. To prevent them from splitting, we’re going to saute them and use a little bit of acid in the form of vinegar and tomato. The lentils will cook as the soup simmers.


This soup is incredibly simple and can be enjoyed all year long. Here is what you need to do to make it…

In a large stockpot or Dutch oven set over medium heat, saute the vegetables until tender, about 8-10 minutes, add the seasonings and lentils. Cook for 5 minutes, then pour in the broth.

Simmer for 25-30 minutes or until the lentils are throughly cooked. Serve warm with a garnish of fresh parsley if desired. My kids like adding some freshly grated parmesan cheese. They also dip big “cheese toasts” as they call them, into the soup. I’m sure that takes away from the health factor this recipe has going for it, but hey, they’re eating it without complaining. #momwin


Like I mentioned above, you can eat this with just about anything. Here are some of our favorites:


Place in an air-tight container and keep in fridge for up to 5 days. To freeze, place in a freezer-safe container and freeze. You can keep this soup in the freezer for 4-5 months.


If frozen, place in fridge to thaw overnight. To reheat, place in pot and cook on low-medium heat until heated through and ready to serve.

This soup can be kept warm and served later or refrigerated and reheated throughout the week for lunch (meal prep!) or for dinner on a busy weeknight.

If you try this soup leave a comment below. I love reading your comments!


Need even more recipes?! Subscribe to my email list! Simply enter your email in a subscription box located on the right hand side of the blog or scroll below the recipe and sign up there. You’ll receive posts, newsletters and so much more!

Veggie Loaded Lentil Soup

This veggie loaded lentil soup is both flavorful and filling. It’s the perfect light yet hearty recipe to make all winter long.

It’s no secret that I love soup! This is a great recipe to make all winter long. It’s loaded with veggies & legumes. It’s thick and creamy without any milk or cream. It’s hearty and filling without any meat. Plus it can easily feed a crowd. If you’re not a big fan of kale you can swap it out for spinach (we go back and forth between the two) and it tastes just as good!

You’ll start by prepping the root vegetables and butternut squash. This is probably the most time-consuming part of this recipe. Once they’re ready to go, sauté the onion, celery and carrots, then add the garlic (8 cloves is correct) and cook until it’s fragrant.

Pour in the chicken broth (or vegetable broth), turn heat to medium-high and bring to a boil. Add the herbs, salt, pepper, paprika, rosemary, vinegar, split peas, and lentils. Reduce heat and simmer uncovered for about 30 minutes. We want to give the peas and lentils a bit of a head start so they’re nice and tender at the end. Add the butternut squash, potatoes and celery root, simmer for an additional 30 minutes or until the veggies and the peas/lentils are tender. FYI: it may take 10-15 minute longer depending on your altitude.

Next comes the the fun part. Place 4 cups of the soup in a blender (or food processor) with ¼ cup of olive oil. Pulse until smooth and creamy. Pour back into the pot and stir to combine. Now you’ve got a chunky, creamy, hearty soup! Add the chopped kale, parsley and parmesan, simmer for an additional 5-8 minutes. When the kale has wilted, remove the pot from heat and allow the soup to rest for 5 minutes before serving.

We served ours up with a few slices of our favorite homemade artisan bread. I mixed in some Italian herbs, parmesan cheese and sun-dried tomatoes to it, and WOW was it good! It went perfectly with the flavors in this soup! Next time you’re in the mood for a light yet filling soup, you’ve gotta give this one a try.

  • Normally you’d use onions, garlic, ginger, oil, cumin, etc. But no. We won’t be doing that here. You can, of course, use 1 cup of fresh or canned tomatoes and some mild green chiles if you prefer.
  • Whatever you do, do not use the Hot version of Rotel. I did that. Even doubling the dal after that didn’t help to make it more edible!
  • One thing you really, really must do is add a lot of ghee on top of the lentils and rice! Click here if you don’t already know how to make your own ghee for a 20-minute failproof ghee recipe.
  • The milder taste of this makes it a perfectly family-friendly recipe.
  • Do not skimp on the 30 minute time. Tomatoes retard the cooking and you want a soft, mushy dal.
  • You can use any split lentils to make this dal.
  • Download a printable here on the different types of dals.
  • Indian Chana Dal Fry - Enjoy a complex range of flavors from a simple dish. - The most flavorful way to combine and cook two dals in your Instant Pot! - A beautiful vegan lentil soup. - A delicious traditional Indian soup. - Smooth, creamy, spicy, and hearty. - Deliciously smooth and savory. - Indian comfort food made easy. - Good for you and so very easy to make.
  • Easy Instant Pot Pinto Beans for savory, tasty, and fast Mexican-style beans

Trust me, once you've had this Simple Lentil Soup Recipe it will easily become one of your favorite go-to Instant Pot recipes. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!

25 Tasty Lentil Recipes for Healthy and Easy Weeknight Meals

From hearty soups to refreshing salads, these tender legumes make healthy dinners so easy.

Of all the convenient pantry staples commonly found in the kitchen, lentils are probably one of the most underrated ones out there &mdash not only are these humble legumes full of healthy protein and fiber, they're also inexpensive, tasty, and super easy (and quick) to cook with! Best of all, these healthy plant-based proteins are the perfect ingredient for an easy low-calorie yet still-filling meal, from hearty soups and stews to flavorful curries, salads, and even pasta dishes. Luckily, if you're not exactly sure how to cook up these tasty legumes in your next meal, we've rounded up some of the best lentil recipes for you to try ASAP &mdash including an aromatic dish of red lentil curry, a variety of fresh salads, and (of course) some of the coziest lentil soups, stews, and chilis. Whether you're simmering them in your slow cooker or looking to whip up something quick and easy, these lentil recipes will fill you up for a satisfying and delicious meal for any time of day &mdash and will definitely have you calling them your new favorite pantry staple.

35 Best Soup Recipes That Are Perfect for Chilly Days

Here, you'll find a roundup of the best soup recipes (including Instant Pot soup recipes!) that'll show you it's possible to reimagine the most classic of classic recipes, from chicken noodle to tomato. Whether you need a killer first course for your next dinner party or hearty, creamy soup recipes to feed everyone in your family, we've got you covered&mdashand then some.

And get this: Some of your favorite comfort food recipes can also be found in soup form. You love Beef Stroganoff, for instance. but have you heard of beef stroganoff soup? Two words: Pure comfort. How about a delightful mashup called "enchilada soup," which features all of the flavors of your favorite Mexican dish in soup form? Or&mdashwait for it&mdashRee Drummond's out-of-this-world delicious hamburger soup? What's more, you'll find a few recipes that can be made in summertime, like a vibrant, creamy roasted red pepper soup, plus cozy fall soup recipes like a classic French onion soup.

Each and every one of these recipes is easy to make, simple to source ingredients for, and most importantly, delicious. If you somehow manage to find yourself with leftovers, lucky you!

Basic Lentil Soup

This is our basic, everyday recipe—simple to prepare and a delicious kitchen staple.

1 cup dry lentils (any color except red)

1 carrot, peeled and diced

1 small yellow onion, diced

5 cups chicken or vegetable stock

1 small can of diced tomatoes

1. Place a large pot over high heat with 4 cups of water. When the water comes to a boil, add the lentils, turn down to a simmer and cook for about 5 minutes. Drain the lentils, rinse and set aside.

2. Place the pot back over medium high heat and coat with olive oil. Add the onion and carrots. Cook for about a minute until soft, then add the garlic and cook for another minute. Add the bay leaf and the lentils and cook for about 30 seconds, stirring to coat with the oil. Add the broth and the tomatoes and season with salt and pepper. Bring heat down to a medium, cover and cook until lentils are tender, about 25 minutes.

3. Transfer 2 cups of the soup to blender and purée until smooth. Return the purée back to the pot and mix to combine. Ladle soup into bowls and garnish with a drizzle of vinegar if desired. (FYI, we were split down the middle on the vinegar in the test kitchen – one of us loved, one hated, one was undecided.)


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