I enjoy preparing my Best Lentil Soup Recipe featuring olive oil, chopped onion, and minced garlic mingled with fresh carrots and celery. Rinsed green lentils and diced tomatoes bring a hearty touch to this satisfying creation complemented with vegetable broth and lemon juice. It is a naturally nourishing, budget-friendly delight.

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I’m excited to share my take on the absolute best lentil soup ever. When I first attempted this recipe, I never expected it to be as hearty, healthy, and budget friendly as it turned out to be.

I started by heating 2 tbsp olive oil in my Instant Pot. The aroma of a large chopped onion and 3 minced garlic cloves filled the kitchen, setting a perfect base for flavor.

I then tossed in some diced carrots and celery before stirring in 1 cup rinsed green lentils. I personally love adding a can of diced tomatoes with juice, 4 cups vegetable broth and 2 cups water to create a rich broth, along with a hint of dried thyme and a bay leaf.

Seasoning with salt, pepper and a splash of 2 tbsp lemon juice rounds it off with a refreshing kick. Whether you’re using an Instant Pot or crockpot, this is one soup recipe I keep coming back to.

Why I Like this Recipe

I love this recipe because it’s super healthy and filling. The blend of veggies and spices really makes my taste buds happy, and I feel good knowing I’m eating something nutritious.

I also like that it’s budget friendly. It uses simple ingredients that don’t cost a fortune yet create a rich and hearty meal which is perfect for me on a tight budget.

Another reason is the awesome flavor kick from the lemon juice at the end. That citrus twist really cuts through the richness and makes every spoonful interesting.

Lastly, I really appreciate that I can choose to make it in either my Instant Pot or my crockpot. It’s great knowing I can customize the cooking method depending on how much time I have or how I feel that day.

Ingredients

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Olive oil adds smooth texture and healthy fats, enhancing flavor in each bite.
Lentils are high in protein and fiber, making the soup hearty and nutritious.
Diced tomatoes contribute a tangy zest and vitamins, balancing the soup’s flavors.
Carrots provide sweetness and crunch, loaded with beta-carotene for a healthy boost.
Lemon juice lights up the dish with a bright, sour finish that elevates every spoonful.
Garlic cloves add a pungent aroma and boost the immune system while infusing warmth.
Celery gives a crisp texture and mild flavor, adding both crunch and healthy fiber.
Onion brings natural sweetness and a savory depth, perfect for building the broth base.

Ingredient Quantities

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 cup dried green lentils, rinsed

1 can (14.5 oz) diced tomatoes with juice

4 cups vegetable broth

2 cups water

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

2 tbsp lemon juice

How to Make this

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1. Heat 2 tbsp olive oil in your Instant Pot using the sauté mode or in a large pan if you planning to use your crockpot later, then toss in 1 large chopped onion and cook for about 3-4 minutes until it gets soft.

2. Add in 3 minced garlic cloves, 2 diced carrots and 2 diced celery stalks and cook for another 2 minutes while stirring occasionally.

3. Stir in 1 cup of rinsed dried green lentils and let them mix well with the veggies.

4. Pour in 1 can (1
4.5 oz) of diced tomatoes including their juice, 4 cups of vegetable broth and 2 cups of water to give the soup a nice base.

5. Add 1 tsp dried thyme and 1 bay leaf to the mix, then season with salt and pepper to taste.

6. If you’re using an Instant Pot, cover with the lid, set to high pressure and cook for 15 minutes, then let the pressure naturally release for 10 minutes before opening.

7. For a crockpot, simply cover the pot and let everything cook on low for 6-8 hours or on high for 3-4 hours until the lentils are tender.

8. Once the cooking time is done, remove the bay leaf and stir in 2 tbsp lemon juice for that extra kick.

9. Give the soup a good stir and taste, then add more salt and pepper if needed.

10. Ladle the soup into bowls and serve hot with a side of crusty bread if you like. Enjoy your hearty Lentil Soup!

Equipment Needed

1. Instant Pot with sauté feature or a large pan (if planning to use a crockpot later)
2. Crockpot (for the slow cooking method)
3. Cutting board for chopping the onion, garlic, carrots, and celery
4. Chef’s knife for dicing and mincing vegetables
5. Measuring cups and spoons to portion the olive oil, broth, water, lemon juice, and spices
6. Can opener for the can of diced tomatoes
7. Wooden spoon or spatula for stirring during cooking
8. Ladle for serving the soup into bowls
9. Soup bowls for serving your lentil soup

FAQ

Q: Can I use red lentils instead of green lentils? A: Yeah, you can, but red lentils cook faster and might break down more, so watch it carefully.

Q: Do I have to add the lemon juice at the end? A: Yup, adding it at the end keeps its bright flavor intact, so dont add it too early.

Q: How long should I simmer the soup? A: Let it cook for about 30-40 minutes until the lentils are tender enough, but tastes might vary a bit.

Q: Can I freeze the leftovers? A: Sure thing, the soup freezes well; just be aware that the lentils might get a little mushy when heated again.

The Best Lentil Soup Recipe Substitutions and Variations

Instead of 2 tbsp of olive oil, you can use canola oil or avocado oil if you’re lookin to change up the fat.
If you dont have a large onion, try using chopped shallots or a small leek for a milder taste.
Instead of dried green lentils, red lentils work well too and will give the soup a creamier texture.
If you can’t find vegetable broth, chicken broth or even bouillon cubes dissolved in water will do the trick.
If you’re out of lemon juice, a splash of lime juice or a bit of white wine vinegar can give you that tangy kick.

Pro Tips

1. Make sure you let your onions really sweat out in the oil before adding anything else. It helps build a richer base so your soup tastes deeper and more savory.
2. Don’t skip rinsing your lentils really well. Sometimes extra starch makes the soup too thick or gloopy, so give them a good rinse under cold water.
3. If you are using an Instant Pot, use the natural pressure release method as recommended. This little extra waiting time means the lentils stay firmer and the flavors blend better.
4. After you stir in the lemon juice, taste your soup and adjust seasoning. It’s super important because a little extra salt or pepper at the end can really brighten up the flavors.