Classic Lentil Soup

Classic Lentil Soup is a timeless comfort food that’s hearty, flavorful, and incredibly easy to make. This version keeps things simple with brown lentils, vegetables, herbs, and a touch of red wine vinegar for brightness. It’s an ideal meal for busy weeknights, cozy weekends, or anytime you’re craving a nourishing bowl of homemade soup.

Why You’ll Love This Recipe

• Hearty and filling: Packed with lentils, vegetables, and savory broth—this soup is a meal on its own.

• Simple pantry ingredients: Uses common staples like onion, carrots, celery, and canned tomatoes.

• Naturally vegan and gluten-free: No need for substitutions if you’re cooking for special diets.

• Easy to customize: Add extra veggies, greens, or pasta to make it your own.

• One pot meal: Everything cooks in a single pot with minimal cleanup.

• Great for meal prep: Stores and reheats beautifully.

• Budget-friendly: Dried lentils are affordable and filling.

• Flavorful without being heavy: Herbs and red wine vinegar create depth without cream or meat.

• Kid and family friendly: Mild and savory, even picky eaters can enjoy it.

• Perfect cold weather comfort food: A warm, nourishing bowl for chilly nights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Onion, diced

• Celery, diced

• Carrots, diced

• Garlic cloves, minced

• Low-sodium vegetable broth

• Dried brown lentils

• Dried rosemary (or fresh)

• Dried thyme leaves (or fresh)

• Black pepper

• Bay leaf

• Diced tomatoes (canned)

• Red wine vinegar

• Salt to taste

Directions

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion, celery, and carrots. Sauté for about 5 minutes, stirring often, until they start to soften.

3. Add minced garlic and cook for about 1 minute until fragrant.

4. Stir in vegetable broth, lentils, rosemary, thyme, black pepper, and bay leaf. Increase heat and bring to a boil.

5. Reduce heat to low and simmer the soup for 25 minutes, stirring occasionally, until the lentils are almost cooked through. Add water if needed to prevent the soup from drying out.

6. Stir in the diced tomatoes and continue simmering for 5 to 10 more minutes, until lentils are tender.

7. Remove the soup from heat, discard the bay leaf, and stir in red wine vinegar.

8. Season with salt to taste and serve warm.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 40 minutes

• Total time: 50 minutes

Variations

• Add greens: Stir in chopped spinach or kale during the last 5 minutes of cooking.

• Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.

• Add pasta: Include small pasta shapes like ditalini or orzo for a heartier soup.

• Use other lentils: Try green or red lentils, adjusting cook time accordingly.

• Make it creamy: Blend part of the soup for a creamier texture or stir in a splash of coconut milk.

• Add potatoes: Dice and add them with the lentils for an extra-filling version.

• Include protein: Add chickpeas, white beans, or cooked vegan sausage.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days. The soup may thicken; add a bit of water or broth when reheating.

• Freezer: Freeze in individual portions for up to 3 months. Let thaw in the refrigerator overnight before reheating.

• To reheat: Warm on the stove over medium heat, or microwave in a covered bowl, stirring halfway through.

FAQs

Can I use a different type of lentil?

Yes, but cooking times vary. Red lentils cook faster and will create a creamier texture, while green or French lentils may need more simmering time.

What does the vinegar do in lentil soup?

Red wine vinegar adds acidity that balances the richness and enhances the overall flavor. It’s added at the end so it doesn’t interfere with the lentils cooking.

Can I make this soup in a slow cooker?

Yes. Sauté the vegetables first, then add everything (except tomatoes and vinegar) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add tomatoes and vinegar during the last 30 minutes.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your broth and vinegar are certified gluten-free if needed.

Can I make this soup ahead of time?

Absolutely. In fact, the flavors deepen after a day. It’s a great make-ahead meal for busy weeks.

What if my lentils aren’t softening?

Acidic ingredients like tomatoes or vinegar added too early can keep lentils firm. Also, old lentils may take longer to cook or not soften properly.

Can I add meat or sausage to this soup?

Yes, cooked sausage or diced ham can be added with the tomatoes for a heartier, non-vegan version.

How do I keep the soup from getting too thick?

Add water or broth during cooking or reheating to reach your desired consistency.

What herbs can I substitute if I don’t have rosemary and thyme?

Herbes de Provence, Italian seasoning, or oregano can be used in a pinch.

Can I blend this soup?

Yes. Blend part of the soup for a thicker consistency, or fully blend it for a smooth lentil purée.

Conclusion

This Classic Lentil Soup is everything you want in a comfort meal—hearty, flavorful, and nourishing, with simple ingredients and a satisfying finish. Whether you’re making it for a weeknight dinner or prepping meals ahead, this easy one-pot recipe will warm you up and keep you full. It’s proof that sometimes the simplest recipes are the most delicious.