Recipe Overview
Why you’ll love it: Hearty and healthy, this lentil soup recipe is loaded with flavorful veggies and pasta. Lentil soup is a satisfying meatless entrée you can have on the table in an hour.
How long it takes: just over an hour
Equipment you’ll need: Dutch oven or soup pan
Servings: makes 10 cups
Cooking with Lentils
What do you know about lentils? Did you know that lentils are highly nutritious and rich in minerals, protein, and fiber? Lentils are a type of legume, or pulse, that have been feeding mankind for thousands of years. Economical, low in calories, and protein-rich, cooking with lentils is a good choice for today, too.
Red lentil soup, my favorite Lebanese soup, spiced with warm cumin, is a popular recipe on Rachel Cooks. Salads often are made with green lentils which hold their shape better when cooked. This lentil salad features feta, lemon and parsley; another favorite is lentil Waldorf salad, with apples and walnuts. A blend of lentils and quinoa contribute to the meaty texture (and protein) of vegan Bolognese.
Lentil Varieties
There are several varieties of lentils. The most common varieties available are: brown lentils (which I use in this lentil soup recipe), yellow and red split lentils, puy (or French lentils), green lentils, and beluga (small black lentils that look like caviar, and are delicious in salads).
A Bit Of Trivia
The word “lens” comes from the Latin name of the lentil plant. The scientific name of the lentil we most commonly eat is Lens culinaris. Think of optic lens, or the lens in a camera or a microscope, all of which are shaped like what? A lentil.
Vegetarian Lentil Soup Recipe
An easy soup to cook. This lentil soup will take about an hour to cook on the stovetop and much of that time is hands off. It’s a one pot meal, and you may have most, if not all, of the ingredients in your pantry.
No soaking necessary. Unlike most legumes, lentils do not need to be soaked first. That’s the beauty of cooking with lentils. They become tender after cooking for only twenty to thirty minutes, depending on the variety. (Split yellow and red lentils take even less time to cook!)
Great for busy weeknight dinners. Like most soup recipes, lentil soup can easily sit on the stove over low heat until you’re ready to serve it. That makes it a good choice for busy weeknights when dinner may have to be squeezed in between other activities. We have swimming lessons, karate lessons, board meetings, and choir concerts, and of course, there’s always homework!
Ingredient Notes
- Lentils: Look for dried brown lentils. You’ll need about 2 cups, or 16 ounces. Often lentils are sold in one pound bags. Take a moment to rinse the lentils with water in a fine mesh colander before you use them, to make sure they are clean and there isn’t any debris mixed in.
- Mirepoix: This is the French cooking term for a mixture of finely chopped onions, carrots, and celery that is often used in soups and stews. Technically, the combination is 2 parts onion to one part carrots and celery. The veggies are “sweated” in the pan with a small amount of oil until they become soft.
- Turnip: This root vegetable has a slightly spicy flavor and the texture of a firm potato. It becomes somewhat sweet as it cooks. They are a good source of vitamins and minerals (Healthline).
- Jalapeño Pepper: A small pepper adds a bit of heat but not very much.
- Garlic: With only one clove, this soup is not garlicky. The garlic is added to enhance the flavor of the soup without being noticeably present.
- Canned Diced Tomatoes: Choose low or no sodium tomatoes if you can find them.
- Vegetable Broth and Water: Again, look for low sodium broth if it’s available. Chicken broth is a fine substitute if you’re not vegetarian or vegan. A fair amount of water is also added to the soup because dry lentils soak up a lot of liquid.
- Chili Powder: This blend of spices often includes salt so keep that in mind when you add seasoning to the soup. Always taste soup before serving it so you have a chance to adjust the seasoning and remember, it’s easy to add salt but impossible to remove it.
- Dried Oregano: This dried herb is common in a lot of cuisines. If you happen to have fresh oregano in your garden, add about three times more because fresh is less potent than dried.
- Ditalini Pasta: Ditalini is a small pasta that’s shaped like short tubes. Really, any type of small pasta is fine, including macaroni. If you only happen to have spaghetti in your pantry, break it into short lengths and add it to the soup. Whole wheat pasta is a good choice, too.
- Fresh Cilantro: This flavorful herb is used as a garnish but it adds a lot of fresh flavor, too.
How To Make This Lentil Soup Recipe
Let’s get the soup on! You’ll need a large soup pan because this recipe makes at least ten cups of soup. If you get carried away with the veggies like I always do, it will make even more.
Chop and cook the veggies. Chop up the onions, carrots, celery, turnip, jalapeño pepper, and garlic. Season them with a bit of salt and sauté them briefly in a bit of olive oil until they’re tender. That step is called “sweating” (that’s the veggies, not you!).
Add the broth, tomatoes, and lentils. Pour in the broth, water, the canned tomatoes (no need to drain them), and the rinsed brown lentils.
Season the soup with chili powder and oregano.
Simmer the soup until the lentils are tender, about 30 minutes, stirring occasionally. This is a good time to prepare any side dishes if you want.
Add the pasta and cook another ten minutes or until the pasta is tender.
Serve the soup sprinkled with fresh chopped cilantro, and a dollop of plain Greek yogurt, sour cream, or shredded cheese, if desired. Cornbread muffins with herbs and cheddar are delicious with this soup. Lately we’ve been loving no-knead Dutch oven bread. It’s so easy and the bread is crusty, yeasty, and delicious. Easy beer bread is always a hit, too.
Easy Recipe Variations
- Try different vegetables. Not a fan of turnips? Try diced sweet potatoes or red potatoes instead. Don’t care for jalapeño? Substitute bell pepper. Shredded cabbage or kale are really good in this soup, too.
- Add meat. While lentils provide lots of healthy protein in this vegetarian soup, making it with ham, bacon, or sausage is delicious, too. Try turkey sausage!
- Be creative with the herbs and seasoning. Use what you like best. Instead of jalapeño and chili powder, use red bell pepper, basil, and a bay leaf for a more Italian style soup. Smoked paprika is really tasty, too.
- Use your slow cooker. Put all the ingredients (no sautéing necessary) in your crockpot and cook on the low setting for 8 hours or until the lentils and vegetables are tender.
- Not a fan of lentils? Try my pasta e fagioli soup. It’s somewhat similar to this recipe but is made with cannelini beans.
Refrigerate: Cool the lentil soup, and store it in the refrigerator in an airtight container for three to five days.
Freeze: Freeze lentil soup in containers for up to 3 months. For best results, thaw overnight in the refrigerator before heating and serving. Keep in mind that the pasta may lose a bit of its texture.
Reheat: Gently reheat in the microwave or in a pan on the stove when ready to serve.
Hearty Vegetarian Soup Recipes
- Instant Pot Minestrone Soup (can also be made on the stovetop)
- Vegetarian Lasagna Soup
- Roasted Cauliflower Soup
- Vegetarian Quinoa Chili with Black Beans
- Copycat Panera Squash Soup
- Vegetarian Chili – make it on the stovetop or slow cooker
- Instant Pot Black Bean Soup (no need to soak beans!)
- Instant Pot Broccoli Cheese Soup
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #2 or Meal Plan #33. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
More Soups & Stews
Lentil Soup Recipe with Pasta
Ingredients
- 16 ounces dried brown lentils (about 2 cups)
- 2 teaspoons extra virgin olive oil
- 1 cup chopped onion (2 small onions)
- 1 cup chopped carrot (3 medium carrots)
- 1 cup chopped celery (3 stalks celery)
- 1 cup peeled and chopped turnip (½ turnip)
- 1 small jalapeño pepper, seeds and ribs removed, finely chopped
- ½ teaspoon kosher salt
- 1 large clove garlic, minced
- 4 cups low sodium vegetable broth
- 5 cups water
- 1 can (14.5 ounces) no-salt-added diced tomatoes
- 2 teaspoons chili powder
- ½ teaspoon dried oregano
- ¾ cup uncooked ditalini pasta (or other small pasta of your choice)
- ¼ cup minced fresh cilantro
Instructions
- Rinse the lentils with cool water in a fine mesh colander and pick through them to make sure there isn't any debris or withered lentils. Set aside.16 ounces dried brown lentils
- Heat oil over medium heat in a Dutch oven or large pot. Add onions, carrot, celery, turnip, jalapeño and salt. Cook over medium heat 8 minutes or until vegetables are crisp-tender. Add garlic and sauté 1 minute or until fragrant.2 teaspoons extra virgin olive oil, 1 cup chopped onion, 1 cup chopped carrot, 1 cup chopped celery, 1 cup peeled and chopped turnip, 1 small jalapeño pepper, seeds and ribs removed, finely chopped, ½ teaspoon kosher salt, 1 large clove garlic, minced
- Add broth, water, tomatoes, rinsed lentils, chili powder and oregano to the pot. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until lentils are tender.4 cups low sodium vegetable broth, 5 cups water, 1 can (14.5 ounces) no-salt-added diced tomatoes, 2 teaspoons chili powder, ½ teaspoon dried oregano
- Add pasta, bring soup back to boil, and cook 10 minutes or until tender.¾ cup uncooked ditalini pasta
- Ladle soup into bowls; sprinkle with cilantro. I like to serve the soup topped with shredded cheese (Parmesan is good!) or a dollop of sour cream or Greek yogurt.¼ cup minced fresh cilantro
Notes
- Variations: You can easily switch out the vegetables in this soup. Try diced sweet potatoes or red potatoes instead of turnips. Substitute bell pepper for the jalapeño. Shredded cabbage or kale are really good in this soup, too. Add meat if you want, such as cooked bacon, sausage, or ham.
- Storage/Make ahead: This lentil soup recipe makes a lot of soup, about 10 cups. I like to keep some in the freezer for a quick meal in the future. It freezes well; for best results, thaw overnight in the refrigerator before reheating in the microwave or in a saucepan.
- Slow cooker instructions: Put all the ingredients (no sautéing necessary) in your crockpot, turn it on Low, and cook for 8 hours or until lentils are tender.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Do you have instructions for an instant pot?
We haven’t tested this in an Instant Pot, sorry!