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Easy Lentil Soup

Dried lentils don't need soaking — they cook in about 25 minutes and turn into a thick, hearty soup. Cheap, filling, and naturally nutritious.

VeganVegetarianDairy-FreeEgg-FreeNut-FreeGluten-Friendly Main Dish
Prep: 10 min Cook: 30 min Total: 40 min Servings: 4–6 Difficulty: Easy

Allergens: None of the major allergens as written.

Ingredients

  • 1 cup dried lentils (brown or green), rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 medium onion, diced
  • 2 carrots, peeled and diced (or 1 can diced carrots, drained)
  • 4 cups water
  • 2 tablespoons vegetable oil

Optional Extras

  • Garlic (fresh or powder)
  • Cumin
  • Salt and pepper
  • A squeeze of lemon juice
  • Bread on the side for dipping

Equipment

  • Large pot
  • Knife and cutting board
  • Can opener
  • Stirring spoon

Instructions

  1. Rinse the lentils in a strainer or colander under cold water. Pick out any small stones or debris.
  2. Heat the vegetable oil in a large pot over medium heat. Add the onion and carrots. Cook for 3–4 minutes, stirring occasionally, until the onion softens.
  3. Add the diced tomatoes (with their juice), lentils, and water. Stir to combine.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until the lentils are soft and the soup has thickened.
  5. Season with salt, pepper, cumin, or garlic if you have them. The soup will thicken more as it cools.
  6. Serve hot with bread on the side if available.

Notes

  • No need to soak lentils. Unlike dried beans, lentils cook quickly without any pre-soaking.
  • Red lentils cook even faster (15–20 minutes) and break down into a smoother soup.
  • Add more vegetables. Celery, potatoes, or canned green beans all work well stirred in.
  • Leftovers thicken. Add a splash of water when reheating.
  • Stretch it: Serve over rice to make it go further.
  • Freezes well. Store portions in containers for up to 3 months.