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This easy Lentil Soup Recipe is a cozy bowl of comfort that’s healthy at the same time! Here’s how to make a hearty lentil soup that’s budget-friendly, satisfying, and oh-so-flavorful.

bowl of healthy lentil soup

Why You’ll Love This Lentil Vegetable Soup Recipe

  • Easy and Delish. Like 15 Bean Soup and all of my best soup recipes, this traditional lentil soup starts with aromatic vegetables and herbs at its base, slowly sautéed to build complex flavor. This recipe is a stovetop version of my Crockpot Lentil Soup and Instant Pot Lentil Soup, which are reader favorites!
  • Budget-Friendly. Lentils are inexpensive and filling, making this an excellent choice when you’re trying to stretch your grocery budget. (This Lentil Salad is another great option!)
  • Healthy. Lentils are a powerhouse of vitamins, protein, and fiber. This hearty lentil soup contains a colorful mix of veggies, providing diverse vitamins and delicious flavors to boot. You can use your remaining lentils for Instant Pot Lentil Curry or Lentil Meatballs.
  • Plant-Based Power. Looking to cook meatless meals more often? Lentil soup is a filling vegetarian recipe that satisfies meat-eaters too—although you can make lentil soup with sausage or ham if you’d like!
  • Freezer-Friendly. This traditional lentil soup yields a generous batch. Future you will thank current you for freezing portions for fast, healthy dinners to come.
stirring dutch oven of lentil soup

How to Make Lentil Soup

The Ingredients

  • Veggies. The holy grail of slowly sautéed onions, garlic, and carrots.
  • Herbs and Spices. Fresh thyme and bay leaf enhance the earthiness of the lentils and overall warmth of this lentil soup recipe. Because this simple lentil soup has so few ingredients, I recommend using fresh thyme for the best flavor. If you cannot use fresh, swap 1/2 teaspoon dried thyme.
  • Tomatoes. Bust out those pantry staples; it’s soup season. The tomatoes add to the broth flavor and liquid needed to cook the lentils.
  • Lentils. Quick-cooking, inexpensive, and nutrient-packed, lentils are a staple food all around the globe. This soup works well with brown or green lentils (also called lentils de Puy). Lentils are a legume and are gluten free.
  • Broth. Vegetable broth keeps this dish vegetarian, but chicken broth could be used otherwise. Use low sodium to keep the soup from getting too salty.
  • Kale. A sturdy leafy green, it is ideal for soups because it holds up to simmering. If you have nutritious kale leftover, make this Kale Soup!
  • Sherry Vinegar. One of the final notes that really brings this soup symphony to life. Red wine vinegar can be used in place of sherry vinegar if you’d like.
  • Red Pepper Flakes. Optional for a bit of heat.
  • Honey. To balance out the acidity and round it all out.
  • Parmesan. Freshly grated Parmesan is stirred in at the end to add some creamy, cheesy delightfulness, plus more to top your bowl and make you smile and feel fancy. To make the lentil soup vegan, simply omit it.

The Directions

onions sautéing in pot
  1. Sauté the Onion. Cook until soft and turning brown.
carrots and onions simmering with fresh thyme
  1. Add the Carrots and Herbs. If you can swing it, use fresh thyme for the best flavor.
lentil soup cooking in pot with vegetables and broth
  1. Bring to a Simmer. Add the tomatoes, then let it get bubbly.
tomatoes and lentils added to make lentil soup
  1. Add Lentils. They’ll drink up all of the flavors.
pot of creamy lentil soup
  1. Puree. Just a little bit to thicken the soup. I like to use an immersion blender.
adding parmesan cheese to pot of healthy lentil soup
  1. Add Kale. Let it simmer for a bit to become tender.
  2. Finish It Off. Serve lentil soup hot with a sprinkle of Parmesan. ENJOY!

Recipe Variations

  • Mediterranean Lentil Soup. Swap the thyme for a handful of fresh parsley, and add 1/4 teaspoon turmeric or coriander and 1 teaspoon of cumin to taste; omit the Parmesan.
  • Indian Lentil Soup. See my Curried Lentil Soup.
  • Lentil Soup With Sausage. Start the recipe by browning 1 pound of ground Italian sausage (or turkey sausage). Remove to a plate, then stir back into the soup at the end.
  • Lentil Soup With Bacon. Cut bacon into pieces, and start the recipe by browning the bacon in your pot. Once cooked, remove the bacon to a plate, then add it back in at the end. Saute the vegetables in the bacon drippings.
  • Lentil Soup With Ham. Have leftovers from Crockpot Ham or Baked Ham? Cube the ham into bite-sized pieces and add it to your soup!

Storage Tips

  • To Store. Lentil soup will last for up to 5 days in refrigerator, stored in airtight container. 
  • To Reheat. Reheat in Dutch oven on stove on medium-low heat until hot, or in microwave.
  • To Freeze. Great for a freezer meal, this soup can be stored in airtight, freezer-safe storage container (I love using Ziplock bags and laying them flat to freeze) for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Veggies can be prepped in advance to save on cooking time the day of. Peel and chop carrots and garlic, then store in container in fridge the day before cooking the soup.

a bowl of lentil soup with a spoon

What to Serve With Lentil Soup

  • Dutch Oven. My most treasured kitchen tool. This is also a great option and easier on the wallet.
  • Wooden Spoon. My preferred tool for sautéing and stirring.
  • Ladle. Serve it up!

Recipe Tips and Tricks

  • Pick the Right Lentils. For a traditional lentil soup, choose firmer lentils that hold their shape during a longer simmer time, such as brown or green lentils (also called lentils du Puy). Red lentils and yellow lentils are very delicate, so while they are great for Indian curries like dal, they become mushy in soup and are less desirable. You do not need to soak lentils for lentil soup.
  • Rinse the Lentils. Lentils must be rinsed before cooking to remove any dirt. Pick out any debris too.
  • Don’t Rush the Onions or Tomatoes. Be patient with the onions’ sauteing time and the tomatoes’ simmering time; this is key to the soup’s flavor.
  • Use What You Have. Feel free to add or subtract vegetables based on what you have on hand or prefer. Celery could be added to the base, or spinach could be swapped for the kale, for example.
  • Parmesan Rinds. Keep them in the freezer, then add one to the soup while it simmers for a richer, more complex flavor; remove before serving.
healthy lentil soup with green or brown lentils

Lentil Soup Recipe

4.94 from 32 votes
A flavorful, veggie-packed lentil soup recipe that's also healthy, hearty and easy to make. It's the full package! Budget-friendly, too.

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour

Servings: 6 servings


  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion cut into 1/4-inch dice
  • 6 garlic cloves minced (about 2 tablespoons)
  • 4 sprigs fresh thyme tied together with kitchen twine (or 1/2 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 medium carrots scrubbed and cut into 1/2-inch dice (peeling is optional)
  • 1 (15-ounce) can fire roasted diced tomatoes in their juices
  • 1 (15-ounce) can crushed tomatoes
  • 1 cup brown or green lentils rinsed with any shriveled lentils discarded
  • 4 cups low sodium vegetable broth
  • 2 bay leaves
  • 1 1/2 cups stemmed and chopped kale
  • 2 teaspoons sherry vinegar or red wine vinegar
  • 1 teaspoon honey or granulated sugar
  • 1/8 teaspoon red pepper flakes optional
  • 1/4 cup finely grated fresh Parmesan plus additional for serving (omit or swap nutritional yeast to make vegan)


  • In a Dutch oven or similar large, sturdy soup pot, heat the oil over medium low. Add the onion. Cook, stirring occasionally, until the onion is very soft and turning browned, about 10 minutes.
  • Add the garlic, carrots, thyme sprigs, salt, and black pepper. Cook until the carrots are barely soft, 2 to 3 minutes. Add the diced and crushed tomatoes, bring to a simmer over medium-high heat, and let simmer 2 minutes.
  • Add the lentils and stir to coat. Add the broth and bay leaves. Increase the heat to high and bring the mixture to a boil, then partially cover the pot and lower the heat to a gentle simmer. Let simmer, adjusting the heat as needed so the lentils simmer gently but do not boil, until the lentils are tender but not mushy, about 25 minutes. Fish out and discard the bay leaves and thyme bundle.
  • With an immersion blender, puree the soup briefly to thicken it up a little but leave plenty of the lentils and vegetables intact (or you can transfer about 2 big ladlefuls to a blender, puree, then return to the soup).
  • Stir in the kale, vinegar, honey, and red pepper flakes. Partially cover the pot, and let cook over low until the kale is tender, about 5 to 7 minutes. Stir in the Parmesan. Taste and adjust the seasoning as desired. Enjoy hot with a sprinkle of Parmesan.



  • TO STORE: Lentils soup will last for up to 5 days in refrigerator, stored in airtight container. 
  • TO REHEAT: Reheat in Dutch oven on stove on medium-low heat until hot, or in microwave.
  • TO FREEZE: Great for a freezer meal, this soup can be stored in airtight, freezer-safe storage container (I love using Ziplock bags and laying them flat to freeze) for up to 3 months. Let thaw overnight in the refrigerator before reheating.
TIP! Have an extra Parmesan rind? Add it with the broth and simmer as the lentils cook.


Serving: 1 (of 6)Calories: 258kcalCarbohydrates: 34gProtein: 12gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 4mgPotassium: 549mgFiber: 13gSugar: 7gVitamin A: 8847IUVitamin C: 24mgCalcium: 146mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Outstanding recipe and one that we’ve been making on repeat! Perfect for the colder months. Love the flavor that the fire-roasted tomatoes contribute, and it’s heavenly with parmesan as you recommended! Another healthy and delicious recipe to add to our rotation. Thank you Erin! :)5 stars

  2. Haven’t made it yet but can tell it will be outstanding. I know the base recipe is super healthy … but the idea of some bacon really sounded like a natural to me and I may opt to cheat a little. Curious Erin … if I opt for bacon, how much do you think would be a good amount?

    1. Hi Bill! Sounds tasty! Maybe about 4 slices? If you decide to experiment with bacon, I’d love to know how it goes!

  3. Flavors were amazing. Left it vegan for our daughter and added the Parmesan individually to our bowls. I think my lentils might have been old, because it took over 90 minutes for them to get Al dente. I probably will soak first next time, since the bag I had in the pantry is very large. Will definitely make again!5 stars

  4. This looks delicious! How do you think it would turn out if you skip the immersion blender step?

  5. Fantastic recipe, so flavorful and so easy to make. I didn’t know lentil soup could be so delicious. It also freezes perfectly. I made a big batch just to keep it in the freezer for the future.5 stars

  6. Absolutely delicious! I got distracted and forgot to turn the temp down to simmer so mine ended up closer to a thick stew but still so tasty with the perfect spice blend. I think I found my new meal prep recipe!5 stars

  7. One of my good friends sent this recipe to me and it’s been in my favorites ever since. It’s so delicious, feels like a warm hug and I don’t feel guilty when I get seconds! My favorite way to spice it up is to put a fried egg on top; trust me, chef’s kiss!5 stars

  8. This is the best soup recipe I have ever made, cooking instructions are clear, ingredients are perfect and always on hand. This is perfect. Thank you for sharing this. It is now officially a staple in this house5 stars

  9. I made this recipe today. Let’s just say that we have a new favorite soup. This was amazing! I served it with a grilled cheese sandwich.5 stars

  10. What a delicious soup! It was perfect for this cold weather. Even my husband, who doesn’t like lentils, enjoyed it. My three kids also asked me to add it to our meal rotation. Thanks for a great recipe.5 stars

  11. Delicious soup! I serve it often for guests with some crusty bread and salad. Everyone loves it. Sometimes if we have leftovers we end up making a pie the next night, just puff pastry on the bottom and mashed potato and cheese on top. It was amazing and there was none left! Great meal for young kids.5 stars

  12. I absolutely love this recipe! I’ve made it twice now- the second time I made it I froze half to take on a camping trip and it was so nice to have around the campfire. We made some garlic bread to serve with it, but it would be equally as delicious on its own!5 stars

  13. Had a great time cooking this with my Mom. We live in different states, but still love to cook together on FaceTime. This recipe is cozy and wholesome, I made a double batch to eat all week long for lunch with some crunchy toasted bread!5 stars

  14. I made this yesterday and it is delicious! I added a Parmesan cheese rind like I do with a lot of soups. It was so easy to make and comforting on a cold snowy day. I simmered for longer than the recipe says because my lentils were too firm. Other than that I followed the recipe. Thank you Erin for a nutritious and delicious soup!5 stars

  15. I made the lentil soup recipe today and it is now in the fridge awaiting to be served tomorrow night for dinner with a green salad and open faced grilled cheese pcs. I can hardly wait to taste it. I had a really good time prepping and making it. I will definitely add mushrooms next time but I wanted to make it according to your recipe this 1st time. Thank you!5 stars

  16. Tried this today, and it was delicious! Had to substitute the kale with spinach, but turned out fine.5 stars