Quick Lentil Soup

This hearty lentil soup is a wholesome and satisfying dish, perfect for weeknight dinners or meal prep.

Bursting with fresh vegetables like carrots, celery, and kale, it delivers a fiber-rich, nutrient-packed experience, while the green lentils provide plant-based protein that supports satiety and balanced nutrition.

The use of extra-virgin olive oil adds heart-healthy fats without excess saturated fat, making it a light yet filling option.

Fire-roasted tomatoes and fragrant thyme elevate the flavor profile, creating a comforting, layered taste in every spoonful.

Its one-pot preparation keeps cooking simple and cleanup minimal, while the option to omit cheese makes it vegan-friendly.

This lentil soup is not only nourishing but also versatile—ideal for pairing with bread, grains, or a side salad.

Its combination of protein, fiber, and vibrant vegetables makes it a practical choice for everyday cooking that satisfies both flavor and health goals.

Must-Have Tools for Perfect Results

Staub Dutch Oven

Ideal for evenly cooking the soup and retaining heat, this durable enameled cast-iron pot allows vegetables and lentils to simmer slowly, enhancing flavor. Its versatility extends to braises, stews, and roasting.

Wooden Spoon

Perfect for stirring the vegetables and lentils without scratching cookware. Wooden spoons stay cool, resist staining, and provide gentle control for sautéing and simmering.

Chef’s Knife

Essential for chopping onions, carrots, celery, and kale quickly and precisely. A sharp, reliable knife improves efficiency and ensures uniform pieces for even cooking.

Measuring Cups and Spoons

Accurate measurement of ingredients like lentils, vinegar, and seasonings ensures balanced flavors. These tools are indispensable for consistent results in everyday cooking.

Soup Bowls

Serving the soup in deep, heat-resistant bowls enhances presentation and keeps the meal warm, making each serving comforting and inviting.

Jessica T. Brown

Quick Lentil Soup

A wholesome, fiber-rich lentil soup loaded with vegetables, herbs, and aromatic spices.

Quick to prepare, nutrient-packed, and perfect for weeknight meals or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 5

Course: Dinner, Lunch, Main Course, Soup

Cuisine: American, Healthy, Vegan-friendly,, Vegetarian

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra-virgin olive oil
• 1 medium onion chopped
• 4 medium carrots chopped (≈2 cups)
• 2 celery stalks chopped
• 6 small or 3 large kale leaves stems finely diced, leaves chopped (≈8 cups)
• Heaping ½ teaspoon ground cumin
• 1½ teaspoons sea salt
• Freshly ground black pepper to taste
• 4 garlic cloves grated
• 1 14-ounce can fire-roasted diced tomatoes
• ¾ cup dry green lentils rinsed
• 2 tablespoons white wine vinegar
• 12 fresh thyme sprigs bundled
• 6 cups vegetable broth
• ½ cup chopped fresh parsley for garnish
• Red pepper flakes optional
• Grated Parmesan cheese optional

Equipment

• 1 Staub Dutch Oven (or large heavy-bottomed pot)
• 1 Wooden Spoon
• 1 Chef’s Knife
• Measuring cups and spoons
• Soup Bowls

Method

 

1. Heat Olive Oil: In a large Dutch oven or heavy-bottomed pot, pour in the extra-virgin olive oil and warm it over medium heat until shimmering.

   This will create a flavorful base for your vegetables while preventing sticking.

   Ensure the oil is hot but not smoking to avoid bitterness.
2. Sauté Vegetables: Add the chopped onion, carrots, celery, and finely diced kale stems to the pot.

   Sprinkle in the ground cumin, sea salt, and freshly ground black pepper, then cook while stirring occasionally for about 8 minutes, or until the vegetables are tender and fragrant.

   This step develops the base flavor for the soup.
3. Add Garlic and Tomatoes: Stir in the grated garlic and fire-roasted diced tomatoes, allowing the garlic’s aroma to bloom for a minute.

   The tomatoes bring a slightly smoky sweetness and add depth to the soup’s overall flavor.

   Stir well to combine everything evenly.
4. Incorporate Lentils and Vinegar: Add the rinsed green lentils and white wine vinegar to the pot, mixing thoroughly so the lentils are coated with the vegetable and tomato mixture. The vinegar brightens the flavor while the lentils provide plant-based protein and fiber, forming the heart of the soup.
5. Add Broth and Thyme: Pour in the vegetable broth and drop in the bundled thyme sprigs, ensuring they are submerged.

   Increase heat to bring the soup to a gentle boil, then reduce to a simmer.

   Cover the pot partially and allow the lentils and vegetables to cook for 25–30 minutes, stirring occasionally.
6. Add Kale Leaves: Once the lentils are tender, stir in the chopped kale leaves and cook for an additional 5 minutes until they wilt and soften.

   This preserves the vibrant green color and adds extra fiber and nutrients to the soup.
7. Remove Thyme and Adjust Seasoning: Carefully remove the thyme bundle from the pot and taste the soup.

   Adjust salt and pepper to your preference, ensuring a balanced and well-rounded flavor before serving.
8. Garnish and Serve: Ladle the hot soup into bowls and garnish with fresh parsley, a pinch of red pepper flakes, and grated Parmesan if desired.

   Serve immediately with crusty bread or as a standalone meal for a comforting, hearty dinner.

Notes

• Rinse lentils thoroughly to remove any dust or debris before cooking.
• For a spicier version, add additional red pepper flakes or a dash of smoked paprika.
• Kale stems can be used in the soup for added texture and flavor, but remove tough fibers if desired.
• Skip the Parmesan to make the soup completely vegan.
• If the soup thickens too much when stored, stir in a little water or broth while reheating.
• This soup freezes well for up to 3 months—portion into airtight containers for easy meal prep.

Chef’s Secrets for Flavorful Soup

The secret to this lentil soup’s rich, comforting flavor is layering ingredients thoughtfully.

Begin by gently sautéing the vegetables in olive oil to release their natural sweetness.

Adding the garlic later prevents it from burning while infusing the broth with aromatic depth.

Fire-roasted tomatoes contribute a subtle smoky undertone, while a splash of white wine vinegar at the end brightens the soup and balances richness.

Using fresh thyme sprigs instead of dried herbs creates a more complex, fresh herbal flavor, and including kale stems ensures no part of the vegetable goes to waste while adding texture.

Serving Suggestions for Maximum Enjoyment

Serve this hearty lentil soup piping hot in wide soup bowls for an inviting presentation.

Pair it with crusty bread or a slice of garlic toast for a filling meal. It also pairs beautifully with a side salad for a lighter option or can be served over cooked grains such as quinoa or rice for extra protein and fiber.

Garnishing with fresh parsley, a sprinkle of red pepper flakes, or a drizzle of olive oil elevates both the flavor and presentation.

For a vegan twist, omit the cheese entirely while keeping the richness intact.

Storage Tips to Preserve Freshness

Leftover lentil soup can be stored in an airtight container in the refrigerator for up to 4 days.

When reheating, add a splash of water or broth if the soup has thickened to your desired consistency.

For longer-term storage, freeze the soup in portioned containers for up to 3 months.

Thaw overnight in the fridge and reheat gently on the stovetop to preserve texture and flavor. Avoid freezing the soup with fresh parsley or cheese; instead, add garnishes when serving to maintain freshness.

Frequently Asked Questions About Soup

1. Can I use different lentils?
Yes! Brown or red lentils can be substituted, though cooking times may vary. Red lentils cook faster and can create a creamier texture.

2. Is this soup gluten-free?
Absolutely. All ingredients are naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

3. Can I make this soup vegan?
Yes, simply omit the Parmesan cheese, and the soup remains hearty, flavorful, and entirely plant-based.

4. How do I prevent the soup from getting too thick?
If it thickens while cooling, add a little vegetable broth or water when reheating to reach your desired consistency without diluting flavor.

5. Can I meal prep this soup?
Definitely. It stores well in the fridge for up to 4 days or in the freezer for up to 3 months, making it perfect for meal planning and busy weeknights.

Jessica T. Brown

Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.