This vegetarian lentil soup is healthy and filling, made with tender lentils, carrots, and onions in a tasty vegetable broth. It’s a simple, warm dish perfect for cozy days.
I like to add a sprinkle of fresh herbs, and sometimes I sneak in a dash of lemon juice for a bright flavor. It makes me feel like I’m eating a homemade hug!
If you want, serve it with crusty bread and watch how everyone comes back for seconds in no time.
Ingredients & Substitutions
Brown or green lentils: I usually opt for dried brown lentils—they hold up well and don’t turn mushy. Rinse before cooking to remove dust. If you’re short on time, canned lentils work fast, just drain and add near the end.
Vegetable broth: Use low-sodium broth so you can control the salt. Homemade broth adds more depth, but store-bought works just fine. For a twist, try light coconut milk for creaminess, or water with extra seasoning in a pinch.
Onions & garlic: These are the flavor base. Use fresh garlic for a punch, but garlic powder can be handy if you’re out. Ensure onions are diced small so they soften nicely and add to the soup’s texture.
Carrots & celery: These provide sweetness and crunch. Chop them evenly so they cook uniformly. If you don’t have celery, a splash of celery seed can add similar flavor.
Spices (cumin, thyme, bay leaf): They bring warmth and aroma. I like cumin for earthiness, but paprika adds a smoky touch. Use fresh thyme if available; otherwise, dried works fine. Remove bay leaf before serving.
How do I make sure my lentils cook evenly without turning mushy?
Keep an eye on the heat—simmer gently so they cook slowly. Use enough liquid so they aren’t crowded, which helps even cooking. Check doneness often after about 20 minutes; they should be tender but not falling apart.
- Start with a gentle simmer—boiling too hard can break the lentils apart.
- Test a few lentils around 20 minutes; if tender but holding shape, they’re done.
- If they’re too firm, simmer a bit longer, checking every few minutes.
- Remove bay leaf once cooking is complete to avoid bitterness.
How to Make Vegetarian Lentil Soup?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Legumes and Liquids
- 1 ½ cups dried lentils, rinsed
- 6 cups vegetable broth
Seasonings and Oil
- 1 teaspoon cumin
- 1 teaspoon thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
How Much Time Will You Need?
15 minutes prep, 30-40 minutes cooking, no rest time needed.
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, and celery. Mince the garlic. Gather all ingredients before starting.
2. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until soft. Stir in garlic and cook for 1 minute.
3. Add lentils and seasonings
Stir in lentils, cumin, thyme, salt, and pepper. Cook for 2 minutes to toast the spices.
4. Pour in vegetable broth
Pour in the vegetable broth. Bring to a boil over high heat. Reduce heat to low and cover.
5. Simmer the soup
Let it simmer for 30-40 minutes, stirring occasionally. Lentils should be tender and the soup thickened.
6. Adjust seasoning and serve
Taste the soup. Add extra salt or pepper if needed. Serve hot with bread if desired.
