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–+ servings
easy lentil soup in a white bowl with bread and a spoon

Lentil Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons (2 tablespoons) olive oil
  • 1 large (1 large) onion chopped
  • 1 rib (1 rib) celery chopped
  • 3 medium (3 medium) carrots chopped
  • 3 cloves (3 cloves) garlic pressed
  • ½ teaspoon (½ teaspoon) dried rosemary
  • 2 (2) bay leaves
  • 1 cup (220 grams) dried lentils brown or green - or 3 cups cooked lentils; in this case you'll need half the vegetable broth and half simmering time
  • 2 medium (12 ounces) potatoes diced
  • 6 cups (1½ liters) vegetable stock or more as required to finish cooking the lentils
  • 1 can (15 ounces) (400 grams) crushed tomatoes
  • 6 cups (6 ounces) (170 grams) spinach
  • 1½ tablespoons (1½ tablespoons) balsamic vinegar
  • 1 teaspoon (1 teaspoon) salt or more to taste
  • ⅛ teaspoon (⅛ teaspoon) black pepper + ¼ teaspoon red pepper flakes optional

  • MAKE FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot. Add 1 large onion, 1 rib celery, and 3 medium carrots (all chopped), and sauté for 4 minutes, stirring often.
    Add 3 cloves garlic (pressed), ½ teaspoon dried rosemary, and 2 bay leaves and sauté 1 more minute.
    flavor base with carrot, onion, and celery
  • SIMMER IN BROTH: Add 1 cup dried lentils (rinsed), 2 medium (12 ounces) potatoes (cut into bite-size pieces), 6 cups vegetable stock, and 1 can (15 ounces) crushed tomatoes.
    Season with 1 teaspoon salt and ⅛ teaspoon black pepper, then simmer for 30 to 45 minutes until the lentils are tender.
    Stir occasionally and add more broth/water if required.
    lentil soup cooking in a large pot
  • ADD LEAFY GREENS: A few minutes before the soup is ready, stir in 6 cups (6 ounces) spinach and 1½ tablespoons balsamic vinegar.
    Finish cooking for a few minutes until the greens wilt.
    Taste and adjust for salt before serving.
    lentil soup with leafy greens in a large pot
  • SERVING SUGGESTIONS: We like serving this soup with toasted crusty bread rubbed with garlic and a drizzle of extra virgin olive oil or chili oil.
    It’s also delicious with grated parmesan cheese and thinly sliced scallions or with brown rice and a dollop of Greek yogurt.
    lentil soup on a white soup plate
Nutrition information is for 1 serving of lentil soup out of 4 servings without bread or cheese.
SUBSTITUTIONS
  • Olive oil: We recommend extra virgin olive oil but any other vegetable oil works.
  • Onion: Substitute leek or shallots.
  • Dried rosemary: Substitute a fresh rosemary sprig or thyme. Alternatively, you can substitute 1 teaspoon of ground cumin for rosemary.
  • Bay leaves: Substitute sage leaves. Alternatively, you can substitute 1 teaspoon turmeric powder or curry powder.
  • Lentils: We recommend brown or green lentils. Substitute black lentils (longer cooking time) or Fresh lentils (same cooking time). If you use canned lentils, you’ll need to reduce the broth and the cooking time by half. The soup won't be as flavorful and rich.
  • Tomatoes: Most canned tomatoes are fine including passata, puree, diced, and crushed. 
  • Vegetable broth: Substitute water and adjust for salt.
  • Potatoes: Substitute broccoli and cauliflower florets, sweet potatoes, mushrooms, squash, and green beans.
  • Balsamic vinegar: Substitute lemon juice or apple cider vinegar. 
STORAGE
Lentil soup is ideal for meal prep, improving in flavor over time. It can be stored in both the refrigerator and freezer:
  1. Refrigeration: Keeps for up to 5 days in an airtight container.
  2. Freezing: Lasts up to 3 months when cooled and frozen.
  3. Thawing: Defrost in the fridge or use microwave's thaw function.
  4. Reheating: Use microwave or stovetop, adding water if needed.
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