Lentil soup is truly one of the best comfort foods, especially when you want something warm and filling. It’s packed with goodness and so simple to prepare. I love how versatile lentils are, making them a kitchen staple for me.
Today, I’m sharing two of my favorite lentil soup recipes: one bursting with fresh herbs and another loaded with healthy vegetables. These recipes are easy to follow and perfect for a cozy meal. You’ll love how tasty and nourishing they are!
Jump to Recipe:
Lentil Soup With Fresh Herbs
This warm, comforting lentil soup is packed with fresh herbs, giving it a bright and inviting taste. It’s simple to make and perfect for a light, yet satisfying meal at any time.
Key Ingredients & Tips for Herb Lentil Soup
- Green Lentils: These lentils hold their shape well during cooking, giving your soup a nice texture without getting too mushy.
- Fresh Herbs Matter: Use a mix like parsley, thyme, or dill for the best bright taste. Add them towards the very end to keep their fresh flavor strong.
- Broth Choice: Both vegetable or chicken broth work great here. I often choose low sodium broth so I can control the salt level myself.
What You Need for Herb Lentil Soup
- 1 cup green lentils, rinsed
- 6 cups vegetable broth
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
⏱️ Time: 50 minutes🍽️ Yields: 6 servings
How to Make This Lentil Herb Soup
Step 1: Prep Your Vegetables
First, chop your onion, carrots, and celery into small, even pieces. Mince the garlic cloves. Make sure your green lentils are rinsed well under cold water.
Step 2: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook them for about 5-7 minutes until they start to soften. Then, add the minced garlic and cook for another minute until fragrant.
Step 3: Simmer the Soup
Pour in the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the lentils are tender.
Step 4: Finish with Fresh Herbs
Stir in the chopped fresh parsley and thyme. Season the soup with salt and black pepper to your liking. Give it a taste and adjust seasonings if needed. Serve hot and enjoy!
📝 Final Note on Storing
This lentil soup actually tastes even better the next day as the flavors blend more. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Hearty Lentil Soup With Vegetables
This hearty lentil soup is loaded with a colorful mix of vegetables, making it a truly filling and wholesome meal. It’s a simple, healthy choice that tastes amazing and keeps you satisfied.
Key Ingredients & Tips for Vegetable Lentil Soup
- Brown Lentils for Texture: Brown lentils tend to break down a bit more as they cook. This makes your soup thicker and gives it a wonderfully creamy feel.
- Load Up on Veggies: Don’t hesitate to add a variety! Bell peppers, spinach, or even zucchini work well. They add more nutrients and a lovely range of colors to your bowl.
- Tomato Paste for Depth: A small amount of tomato paste adds a lot of deep, rich flavor to the soup’s base. It really helps the vegetables shine.
What You Need for Vegetable Lentil Soup
- 1 cup brown lentils, rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Salt and black pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 5 servings
How to Make This Vegetable Lentil Soup
Step 1: Build the Flavor Base
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and red bell pepper. Cook for about 7-8 minutes until the vegetables are slightly soft. Stir in the minced garlic, tomato paste, and ground cumin, cooking for another minute until fragrant.
Step 2: Add Lentils and Liquids
Add the rinsed brown lentils, diced tomatoes (with their juice), and vegetable broth to the pot. Stir everything together well.
Step 3: Simmer Until Tender
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes, or until the lentils are tender and the vegetables are soft. Stir occasionally to prevent sticking.
Step 4: Finish with Fresh Greens
Stir in the fresh spinach and cook just until it wilts, which should only take a couple of minutes. Season the soup with salt and black pepper to your taste. Serve your hearty lentil soup warm.
📝 Final Note on Flavor
A little squeeze of fresh lemon juice over your bowl right before serving truly brightens all the flavors in this vegetable lentil soup. It’s a small step that makes a big difference!
