Every year we go through a “lentil soup phase” where we eat the same soup on repeat because it’s easy, satisfying, and extremely economical. Sometimes it’s this red lentil soup, or curry lentil soup, or the smoky lentil soup from our cookbook. But we’ve just discovered the lentil soup that outshines them all: it’s only 7 ingredients, plant-based, perfect for meal prep, and extraordinarily delicious. We sent it to a recipe tester who said, “How is this SO delicious AND so easy to make?” If you’re looking for easy, healthy budget-friendly meals: this is a game changer.
The 7 ingredients for this lentil soup
We’ve developed several lentil soup recipes over the years: this one with a tomato-based broth, one with curry, one with red lentils, and an Italian lentil soup. But this new recipe is our favorite yet. I created it for a friend with dietary restrictions, and after recipe testing I learned this simple rule: a great lentil soup recipe works even without broth. Purchased vegetable broth can be expensive, especially if you have to buy two quarts of it for a single recipe. This lentil soup is just as satisfying as soups with broth using only water and salt! There are 7 ingredients you’ll need this easy lentil soup recipe (except salt and water):
Dried green or brown lentils: Avoid other types of lentils for this soup recipe. Green and brown work the best (packages labeled “lentils” are usually one of the two). Red lentils cook faster and could become mushy, and French or black lentils don’t have the right texture for this recipe. Carrot, celery, and onion: This common trio of aromatic soup vegetables gives the earthy flavor to this soup. Garlic: Fresh garlic is always key to a savory flavor of a soup, especially if it’s vegetarian or vegan (it can mimic some of the umami of meat). Olive oil: Olive oil is essential for sautéing and browning the vegetables, though you could swap in butter or ghee if desired. Cumin: Cumin adds savory, earthy notes that make for a straightforward yet intriguing flavor. (It also tastes great with double the quantity of curry powder!) Optional garnishes: We like serving with fresh ground black pepper and a sprinkle of grated Pecorino cheese. You can also add chopped parsley for color!
According to the New York Times, guidelines for the Mediterranean diet suggest eating legumes 2 to 3 times per week. This lentil soup recipe is a simple and delicious way to do it!
How to make lentil soup: step by step
This lentil soup recipe is a simple matter of chopping vegetables, sauteing them, then adding lentils and simmering for 30 minutes. There’s no need for special equipment: just a pot and a few vegetables. You’ll be surprised at the hearty, delicious flavor: and it’s so satisfying and filling! Here are a few tips for the process: You can eat this soup immediately, or refrigerate it immediately if you’re making it for meal prep. For exact steps and quantities, go to the full recipe below.
Variations on lentil soup: curry, coconut milk, and more
This lentil soup recipe is so simple that once you try it, you’ll probably put it right into your regular rotation! It’s the ideal vegetarian dinner and plant based or vegan dinner idea. It’s a great template recipe that you can use and then mix and match spices according to what you have on hand and what you’re craving. Here are a few variations we’ve done:
Curry powder: Substitute the cumin with 2 to 3 teaspoons curry powder. Coconut milk: Want a creamy spin? Stir in ½ can full fat coconut milk, or more to taste. Potatoes: Add 1 small diced, peeled potato and add it to the vegetables after sautéing 5 minutes. Sauté for 3 more minutes before continuing the remaining steps.
Sides to make it a meal
This lentil soup is more filling than most of our vegetarian and vegan dinner recipes, since lentils have a solid amount of protein. Add a salad and you’ve got a satisfying meal! Here are a few sides we like to pair:
Make and store this lentil soup for up to 1 week refrigerated. The flavor just keeps getting better! The lentils soak up water during storage, so you can add slightly more liquid. If you’re making this for meal prep, the lentils will soak up some liquid over time: you can simply add a splash of water and a pinch of salt to your bowl before serving. You can also freeze lentil soup. Place it in an airtight container and freeze for up to 3 months.
Salads like kale salad, arugula salad, kale Caesar salad, pear salad, radicchio salad, Caesar salad, or apple walnut salad. Bread like purchased artisan bread, no knead bread, sourdough bread, or cornbread. Muffins or biscuits like corn muffins or buttermilk biscuits or vegan biscuits.
Or, browse these 20 cozy sides for soup for more ideas! Let us know what you think in the comments: we hope you’ll find it’s a simple meal prep idea for lunch or dinner.
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