Easy Lentil Soup {A Meatless Monday Recipe

Y’all, I have a confession to make. This is the first time I have ever cooked lentils, but I have to say this easy lentil soup is something that David and I both enjoyed and we practically faceplanted our bowls. 

This easy lentil soup is satisfying brimming with delicious hearty ingredients. It’s great for dinner or leftover for lunch. If you are looking for lighter recipes to lighten up your meals, this vegetarian soup needs to be added to your list to try.

This warming soup is healthy and very budget-friendly. A steaming bowl of this savory soup would bring comfort to you on a cold day.  

Easy Lentil Soup Ingredients

You will need the following ingredients to make this easy lentil soup:

• Lentils: I used brown lentils, picked and rinsed
• Olive Oil
• Mirepoix: 2 parts onion and two parts each of carrot and celery
• Kosher salt and freshly cracked black pepper
• Diced Tomatoes
• Vegetable Broth
• Water
• Toasted and freshly ground coriander, toasted and freshly ground 
• Ground cumin
• Parsley or Cilantro: for serving

(Full Recipe Provided Below)

About Lentils

Lentils are a great vegetarian protein that are unprocessed and cook faster than dried beans. Feel free to use any variety of lentils that you prefer. All varieties will work for this recipe. Red lentils are softer and cook down fast and become mushy. Green and black lentils hold their shape and will provide more of a bite.

Read more about lentils HERE.

Do I Need To Soak My Lentils First? 

Soaking lentils before cooking aids in digestion and reduces cooking time. 

• Digestion: Soaking lentils helps extract sugars and reduces the gas they can give you. If you have a sensitive tummy you may want to give them a soak. 
• Cook Time: You do not have to soak the lentils, however, you will need to cook them longer since it will take more to make them tender.

How To Make Easy Lentil Soup:

Soak: Sort and discard any legumes that are cracked or broken, and any stones or debris. Soak the lentils for 1 hour prior to cooking. (see notes) 

Sweat The Veggies: Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, and a healthy pinch of salt. Sweat the vegetables until the onions are translucent;  about 6 to 7 minutes. 

Combine the Soup: Stir in the lentils, tomatoes, vegetable broth, ground coriander, and ground cumin. Bring the soup to a boil over high heat, then cover and reduce the heat. Simmer over low heat until the lentils are tender; about 20 to 30 minutes. 

Garnish and Serve:  Serve this lentil soup hot sprinkled with parsley or cilantro.

Consistency: For a thicker consistency, use an immersion blender to blend up the soup for about 30 seconds. This step is totally optional. I prefer my lentils a little more toothy than mushy.

At under 400 calories per bowl, this is a satisfying vegan soup you can feel good about! I hope you will try this easy lentil soup tonight for Meatless Monday. If you try this recipe, comment below. We love hearing from you!