I developed a Stovetop Lentil Soup that combines savory aromatics and hearty lentils into an easy weeknight meal that is naturally vegan and gluten free and begs a closer look.

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I stumbled onto this Classic Lentil Soup after a rushed weeknight, and now I make it all the time. It’s packed with savory flavor and actually warms you up and fills you up, not just a bowl of broth.

I love the way the yellow onion softens and the brown lentils turn silky but still hold shape, that little bite keeps it interesting. It’s simple, healthy, and naturally vegan and gluten free so you can feel good about eating it any night.

I sometimes call it my Stovetop Lentil Soup because it’s fast and forgiving, try it when you want something real.

Ingredients

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Lentils are tiny protein bombs, full of fiber and earthy flavor, they keep you full.
Olive oil adds silkiness, heart healthy fats and a gentle fruity note.
Carrots add natural sweetness, beta carotene for eyes, and a soft bite when cooked.
Garlic gives a savory punch, allicin boosts flavor and may help your immune.
Canned tomatoes give bright acidity, umami depth and vitamin C for balance.
Lemon juice wakes everything up with sharp brightness, adds clean citrus finish.
Parsley brings fresh herbiness, vitamin K and a pretty green finish on top.

Ingredient Quantities

2 tablespoons olive oil

1 medium yellow onion

2 medium carrots

2 celery stalks

3 garlic cloves

1 1/2 cups brown or green lentils

1 (14.5 ounce) can diced tomatoes

6 cups vegetable broth

1 bay leaf

1 teaspoon dried thyme

1 teaspoon ground cumin

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons fresh parsley

How to Make this

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1. Prep everything: rinse 1 1/2 cups brown or green lentils and pick out any stones, finely chop 1 medium yellow onion, 2 medium carrots and 2 celery stalks, mince 3 garlic cloves, chop 2 tablespoons fresh parsley and juice 1 lemon for about 2 tablespoons lemon juice.

2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion, carrots and celery with a pinch of salt and sauté until soft and starting to brown, about 6 to 8 minutes. Don’t rush this step, the browning builds flavor.

3. Add the minced garlic, 1 teaspoon dried thyme and 1 teaspoon ground cumin and cook, stirring, for 30 to 60 seconds until fragrant. Be careful not to let the garlic burn.

4. Stir in the rinsed lentils, 1 (1
4.5 ounce) can diced tomatoes with their juices, and 6 cups vegetable broth. Toss in 1 bay leaf, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Give everything a good stir.

5. Bring the pot to a boil, then reduce heat to low and simmer, partially covered, until the lentils are tender about 25 to 30 minutes. If the soup gets too thick, add a splash more broth or water; if it’s too thin, simmer a bit longer uncovered.

6. Taste and adjust seasoning as needed, then remove and discard the bay leaf. Stir in the 2 tablespoons fresh lemon juice and most of the chopped parsley to brighten the flavors.

7. For a creamier texture, mash a cup of the lentils against the side of the pot or pulse about one third to one half of the soup with an immersion blender, leaving plenty of whole lentils for bite.

8. Serve hot with the remaining parsley sprinkled on top and a drizzle of olive oil if you like. This soup keeps in the fridge for up to 4 days or freezes well in portions for about 3 months; add a splash of water when reheating if it thickens.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (6–8 qt)
2. Cutting board and a sharp chefs knife
3. Wooden spoon or silicone spatula for stirring
4. Measuring cups and measuring spoons
5. Fine-mesh sieve or colander to rinse lentils
6. Can opener
7. Immersion blender or potato masher (optional, dont worry if you dont have one)
8. Ladle for serving and soup bowls
9. Citrus reamer or small juicer for the lemon

FAQ

Do I need to rinse or soak the lentils?

Rinse them under cold water and pick out any little stones or debris, but no soaking needed for brown or green lentils, they cook fine right away.

How long does the soup take to make?

Prep is about 10 minutes, then simmer on the stove for about 30 to 35 minutes until the lentils are tender. Total time around 40 to 50 minutes. In an electric pressure cooker cook 10 to 12 minutes on high with a 10 minute natural release.

Can I use red lentils or canned lentils instead?

Red lentils cook way faster and will break down into a creamy texture, so use them if you want a smoother soup, reduce the liquid and cook time. Canned lentils work too, just add them near the end, reduce broth, and watch seasoning since canned ones are softer and sometimes salty.

How do I adjust thickness and texture?

For thicker soup simmer longer and mash a cup of the lentils against the pot, or use an immersion blender for partial puree. For thinner soup add a splash of broth or water, remember it will thicken as it cools and when reheated.

When should I add the lemon and parsley, do I keep the bay leaf?

Add lemon juice and chopped parsley at the very end so the lemon stays bright and parsley fresh. Remove and discard the bay leaf before serving, it just adds background flavor while simmering.

How do I store and reheat leftovers?

Refrigerate up to 3 to 4 days, freeze up to 3 months in portions. Reheat on the stove over medium heat, add a little water or broth if it thickened, taste and adjust salt and lemon after warming.

Classic Lentil Soup Recipe Substitutions and Variations

Lentils (1 1/2 cups): red lentils (same amount) — cook much faster and make the soup creamier; or 2 cans (15 oz each) cooked lentils, drained and rinsed to save time; or 1 1/2 cups green split peas for a similar earthy bite though they need a longer simmer.
Vegetable broth (6 cups): chicken broth works fine if you’re not vegetarian; or use 6 cups water plus 2-3 vegetable bouillon cubes or 2 tbsp paste for a pantry-friendly swap; or mushroom broth for a deeper umami flavor.
Diced tomatoes (14.5 oz can): 2 cups crushed tomatoes or tomato sauce plus a handful of chopped fresh tomato for texture; or 1 1/2 cups fresh diced tomatoes when they’re ripe; or a 14.5 oz can of whole peeled tomatoes crushed by hand.
Lemon juice (2 tbsp) and parsley (2 tbsp): swap lemon with 1-2 tbsp red wine vinegar or apple cider vinegar or fresh lime juice; parsley can be replaced by cilantro, basil, or chives depending on the flavor you want.

Pro Tips

1. Toast the spices in the hot oil for 20 to 40 seconds before you add garlic or liquids. It wakes up their flavor and makes the whole soup taste deeper. Dont let them sit too long though or theyll go bitter.

2. Take your time caramelizing the onion and veggies. A little browning gives lots of flavor, so turn the heat down if theyre browning too fast and stir more often. Its worth the extra 3 to 5 minutes.

3. For texture control, mash a cup with a spoon or pulse a third of the pot with an immersion blender. Dont overblend, you want creaminess and still some whole lentils for bite. If it gets too thick, add small splashes of broth until it feels right.

4. Brightness comes at the end. Add lemon juice or a splash of vinegar only after tasting at the end, and then adjust salt. If you add the acid too early it can mute the flavors, so save it for the finish.

5. For make ahead meals, cool completely before refrigerating or freezing and leave a little room at the top of containers. Dont freeze the fresh parsley or lemon juice with it, add those when you reheat for fresher flavor.