Everyone needs a good lentil soup in their back pocket for days when you don’t really feel like cooking but want something nourishing on the table fast.
This is my go-to version, which happens to require just 10 (basic) ingredients, 1 pot, and a little more than 30 minutes to prepare. Shall we?
The base for this lovely, everyday soup starts with hearty vegetables for plenty of plant-based fiber and flavor.
I went with carrots, celery, kale, and potatoes. Garlic and onion are optional (they seem to aggravate some people’s digestion, so I’ve left them as optional in this recipe). And in my opinion, the real flavor magic happens when you add your own Homemade Vegetable Stock (so rich, flavorful, and such a good use of vegetable scraps leftover from the week).
Of course, you can’t have lentil soup without the lentils! I went with green lentils, but you could also sub other varieties if you’d like (just adjust cooking time accordingly). And if you’re not a lentil fan, you could always sub cooked beans, such as white beans or chickpeas – both would be lovely here.
I hope you all LOVE this easy, everyday lentil soup. It’s:
Fiber- + Protein-rich
& Seriously delicious
This is my go-to meal when the weather gets cold and I want a no-fuss meal on the table fast. It reheats beautifully, which makes it perfect for making ahead and packing for lunches throughout the week. And it pairs beautifully with a rustic bread – such as sourdough toast or my Fluffy Vegan Spelt Rolls – or a hearty kale salad, like my Garlicky Kale Salad with Crispy Chickpeas. Bonus? One serving has 21 grams of protein and 20 grams of fiber!
For more easy soups, also check out my Romesco Soup with Smashed Chickpeas, Curried Potato & Lentil Soup, 5-Ingredient Sweet Potato Black Bean Chili, Curried Butternut Squash Soup, Simple Pumpkin Soup, and Creamy Roasted Red Pepper Tomato Soup.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1-Pot Everyday Lentil Soup
An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. The perfect plant-based main or side that requires just 10 ingredients, 1 pot, and about 30 minutes to make.
Author: Minimalist Baker
Recipe type: Entrée, Side, Soup
Cuisine: Vegan, Gluten-Free, Grain-Free
- 2 Tbsp (30 ml) water (or sub oil of choice, such as avocado or coconut)
- 2 cloves (6 g) garlic, minced (or sub 2 Tbsp garlic-infused oil*)
- optional: 2 small shallots or 1/2 white onion, diced
- 4 large (~245 g) carrots, thinly sliced
- 4 stalks (~160 g) celery, thinly sliced
- 1/4 tsp each sea salt and black pepper (divided), plus more to taste
- 3 cups (~500 g) yellow or red baby potatoes, roughly chopped into bite-size pieces*
- 4 cups (960 ml) vegetable broth
- 2-3 sprigs fresh rosemary or thyme (I used a bit of both)
- 1 cup (192 g) uncooked green or brown lentils, thoroughly rinsed and drained
- 2 cups (~130 g) chopped sturdy greens (such as kale or collard greens)
FOR SERVING optional
- Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.
- Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it’s cooking too quickly.)
- Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
- Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
- Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it’s become too thick, or herbs for earthy flavor.
- Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).
- Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.
*If subbing garlic-infused oil, add in the last few minutes of cooking.
*In place of potatoes, you can also sub butternut squash, sweet potato, or other squash or root vegetable of choice.
*Nutrition information is a rough estimate for 1 of 4 servings calculated without oil or additional garnishes or sides.
Serving size: 1/4 of recipe Calories: 342 Fat: 2.1 g Saturated fat: 0.5 g Carbohydrates: 60.1 g Sugar: 6.7 g Sodium: 740 mg Fiber: 20.3 g Protein: 21.1 g