Today we’ll make a classic, homemade lentil soup from scratch. This easy recipe requires just a handful of ingredients — tomatoes, lentils, onion, garlic, herbs and a few simple seasonings. It’s gluten-free, high in fiber, vegan-friendly and perfect for a cozy weeknight dinner. Best of all, it’s ready in under 30 minutes.
I’ve made this soup many times, but this was the first time I actually wrote it down and timed it. Lentils don’t take forever to cook — this whole pot is done in about half an hour.
If you enjoy a warm bowl after a chilly, rainy day, this soup delivers: comforting, simple and full of flavor.
Remember When Cooking Lentils
If you’re new to lentils, don’t be intimidated. They cook quickly compared with other legumes and are straightforward to prepare: place them in a pot and cook until tender.
Two simple tips will improve your results:
- Soak: Soaking lentils shortens cooking time and can reduce anti-nutrients, improving absorption of minerals like iron, zinc and protein.
- Salt from the start: Lentils can taste bland without salt. Add a little at the beginning and adjust to taste as they cook.
Do You Need to Cook Lentils Ahead?
No. This soup comes together easily by adding all ingredients to a pot, covering with water or stock, bringing to a boil and simmering until the lentils are tender. If you do have cooked lentils on hand, they’ll cut the cooking time in half.
How to Make a Simple, Tasty Lentil Soup
- Sauté the onion, garlic and herbs in olive oil until fragrant.
- Add chopped tomato, tomato paste and the lentils, then stir to combine.
- Pour in enough water or stock to cover the ingredients and add salt early.
- Bring to a boil, then reduce heat and simmer. Check after 5–10 minutes, taste and adjust salt, and add more water if needed — lentils absorb a lot.
- Serve warm. Store leftovers covered in the fridge for 3–4 days.
That’s it — a straightforward, flavorful lentil soup you can make any night of the week.
More Options and Variations
This base recipe is very adaptable. A few ideas to customize the soup:
- Use vegetable stock instead of water for deeper flavor.
- Add a pinch of crushed red pepper or a dash of smoked paprika for heat and complexity.
- Stir in greens or vegetables near the end — spinach, kale, carrots or diced pumpkin work well.
- Make it heartier by adding grains or starchy vegetables such as quinoa, rice, potatoes or bulgur (note: bulgur is not gluten-free).
I often eat multiple bowls of this when I make it. I hope you enjoy it too — feel free to try variations and adjust seasonings to your taste.
Homemade Easy Lentil Soup
One-pot lentil soup ready in about 30 minutes — an easy, healthy vegan dinner for cold nights.
5 minutes
20 minutes
25 minutes
Ingredients
- 1 1/2 cups lentils, soaked overnight
- 1 tomato, chopped
- 1 Tbsp tomato paste
- 1 onion, chopped
- 1 carrot, chopped
- 2 Tbsp olive oil
- Salt, to taste
- 4 garlic cloves, roughly chopped
- 1/2 tsp dried mint
Instructions
- In a pot, sauté the onion and garlic in olive oil with the dried mint over medium-high heat for about 1 minute. Add the chopped tomato and cook another minute.
- Add the lentils, chopped carrot, tomato paste and about 1/3 tsp salt. Pour in enough water to cover the ingredients, cover with a lid and bring to a boil.
- Once boiling, reduce the heat and simmer until the lentils are tender. Taste after 5–10 minutes and adjust salt and liquid as needed.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 234
Total Fat 10g
Saturated Fat 1g
Trans Fat 0g
Unsaturated Fat 8g
Cholesterol 0mg
Sodium 212mg
Carbohydrates 29g
Fiber 10g
Sugar 6g
Protein 10g
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