Lentil Vegetable Soup (Healthy OnePot)

This lentil vegetable soup gives you an easy, hearty, and nutritious one-pot dinner packed with vegetables and plant-based protein—and it’s perfect for meal prep and leftovers.

If you love lentils as much as we do, try our Mediterranean lentil soup, creamy red lentil soup, or curry lentil soup next.

Ingredients

Full ingredients and substitutions are in the recipe box below.

• Lentils: use dried green or brown lentils; they hold their shape while becoming tender. Canned lentils work too—drain and rinse them, add them later, and use about half the broth since they’re already cooked.
• Extra virgin olive oil: builds a flavorful base for this one-pot lentil soup. Substitute avocado oil or another vegetable oil.
• Onion: yellow or white onion adds sweetness. Substitute shallots or thinly sliced leek.
• Carrots: add sweetness, color, and texture. Substitute diced sweet potato or butternut squash.
• Celery: adds savory depth to this hearty lentil soup. If you don’t have it, simply leave it out.
• Garlic: fresh garlic adds plenty of flavor. If you’re garlic-intolerant, omit it and add extra herbs or cumin.
• Cumin: adds earthy warmth. Substitute smoked paprika, turmeric, or curry powder.
• Vegetable broth: use your favorite broth, preferably reduced-sodium, or substitute water and adjust the seasoning.
• Diced tomatoes: canned diced tomatoes are easy and convenient. Substitute crushed tomatoes, chopped fresh tomatoes, or a generous handful of halved cherry tomatoes.
• Thyme and oregano: give this Mediterranean lentil soup its herby flavor. Rosemary, sage, or bay leaves also work well.
• Salt and pepper: season to taste. Add red pepper flakes if you like some heat.
• Spinach: stir it in near the end so it stays tender. Substitute kale or Swiss chard, but add them earlier and simmer for about 10 minutes, or until tender.

Step 1. Start with the flavor base

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the onion, celery, and carrot and cook for about 5 minutes, stirring often, until the vegetables soften and the onion turns translucent.

Stir in the garlic and cumin and cook for 1 minute, until fragrant.

Don’t rush this step. Letting the vegetables soften and become sweet creates a flavorful base for the soup.

Step 2. Add the lentils and simmer

Put the dried lentils in a fine-mesh strainer and rinse them well under running water. Quickly check for any small stones or debris.

Add the lentils to the pot with the vegetable broth, diced tomatoes, thyme, oregano, salt, black pepper, and red pepper flakes.

Cover and bring to a boil. Crack the lid open, reduce the heat, and gently simmer for about 30 minutes, stirring occasionally.

The lentils are ready when tender but still have a slight bite. Cooking time can vary depending on their size, so taste them rather than relying only on the clock.

Step 3. Blend some for a creamier texture

For a thicker, creamier texture, blend about 2 cups of the soup, leaving the rest chunky.

You can blend briefly right in the pot with an immersion blender, or transfer about 2 cups to a standing blender and blend until creamy.

If using an immersion blender in an enameled pot, be careful not to scrape the bottom.

Blending is completely optional—the soup is delicious left chunky too.

Step 4. Add the greens and serve

Stir in the spinach and simmer for about 3 minutes, or until wilted. If using kale or Swiss chard, add it earlier and simmer for about 10 minutes, or until tender.

If the soup is thicker than you like, stir in a little more vegetable broth or water. Taste and adjust the salt before serving.

Finish each bowl with fresh lemon juice—it brightens the whole soup and brings the flavors together.

Serve as a hearty main dish, or in smaller portions as a starter. For an extra-comforting meal, add a drizzle of extra virgin olive oil, freshly ground black pepper, and toasted crusty bread.

• Make it a complete dinner: Serve a generous bowl with crusty bread, garlic bread, or warm dinner rolls for dipping.
• Add more protein: Stir in shredded cooked or rotisserie chicken with the spinach and simmer until warmed through. Or brown crumbled Italian sausage with the onion, carrot, and celery at the beginning, then continue with the recipe.
• Pair it with a salad: A simple green salad, Caesar salad, or chopped Mediterranean salad makes an easy soup-and-salad dinner.
• Great for meal prep: Make a big pot and portion it out for easy lunches and dinners throughout the week.
• Bring it to a potluck: Keep the soup warm in a slow cooker and set out lemon wedges, Parmesan, herbs, and red pepper flakes for serving.
• Serve it for a casual gathering: Add crusty bread, a big salad, and a few toppings to the table and let everyone help themselves.
• Stretch leftovers: Serve smaller bowls alongside grilled cheese or another favorite sandwich for an easy lunch.

• French Lentil Soup
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• Tomato Lentil Soup
• Greek Lentil Soup
• Tomato Chickpea Soup
• Black Bean Soup
• Lemon Butter Bean Soup
• Greek Chickpea Soup

If you try this Lentil Soup Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.