One-pot lentil soup is ready in 30 minutes! This easy, hearty soup is packed with lentils, carrots, and potatoes—perfect for a quick and easy meal.
These easy soup recipes are perfect for busy days. They use simple ingredients to make hearty, comforting meals. Whether it’s a classic Romanian sour meatball soup (traditional), a light roasted vegan roasted vegetable soup (creamy, no dairy), or a quick 30-minute chicken soup, there’s something for everyone.
For a rich and savoury option, try my high-protein yogurt potato soup (Greek yogurt version) or a bold, umami-packed miso soup. Each recipe is homemade, so you control the ingredients, making them a healthier choice. Serve with freshly baked bread or authentic Romanian mămăligă (polenta). Make ahead, store, and reheat when needed—great for meal prepping and busy weeknights!
If you enjoyed this recipe, I think you might like a few other dishes. Try a roast duck with butternut squash, or keep it simple with green beans sautéed in garlic.
A hearty pork ribs and cabbage casserole is great for a filling meal, and roasted veggie soup is a comforting plant-based option. Authentic ardei umpluți românești (Romanian stuffed peppers) are tasty, and for dessert, gooey lotus Biscoff cinnamon rolls are a sweet treat. Each one offers something delicious and different!
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💗 Why you'll love this recipe
- This recipe is quick, easy, and made with simple ingredients. Lentils, onions, carrots, and potatoes come together for a comforting meal perfect for busy nights.
- It’s homemade, so you control the ingredients, making it a healthier choice. Kid-friendly and low in calories, it’s a win for the whole family.
- Make it ahead, store it, and reheat it when needed—great for meal prepping!
💭 Expert Tips
- Use fresh, high-quality ingredients for the best taste.
- Sauté vegetables to build depth before adding stock and lentils.
- Taste and adjust seasoning before serving; garnish with Parmesan and olive oil.
🥘 Ingredients
♻️ Substitutions
- Dried Lentils: You can use green or brown lentils instead if you don't have red ones. They will take longer to cook, so adjust the cooking time accordingly.
- Stock: If you don't have vegetable stock, you can use water instead. Just make sure to season the soup well with salt and pepper to enhance the flavour.
- Olive Oil: If you prefer, you can use another type of cooking oil such as vegetable oil, coconut oil, or avocado oil.
- Parmesan: If you're vegan or don't have parmesan cheese, you can skip it altogether or use nutritional yeast as a vegan alternative. It adds a cheesy flavour without any dairy.
- Vegetable Variations: Feel free to add other vegetables you have on hand or prefer, such as celery, bell peppers, or spinach. Just adjust the cooking time accordingly based on the vegetables you choose.
📋 Variations
- Spicy Version: Sauté jalapeños or red pepper flakes with onions. Add cayenne or chili powder before serving.
- Coconut Curry: Swap stock for coconut milk and broth. Add curry powder, lime juice, and cilantro.
- Mushroom Twist: Sauté mushrooms with onions until golden. Add soy sauce or Worcestershire for umami.
- Herbed Version: Simmer with thyme, rosemary, or oregano. Garnish with fresh herbs for extra freshness.
- Greek Style: Stir in spinach or kale before serving. Top with feta and a squeeze of lemon.
- Smoky Option: Mix in smoked paprika or chipotle powder. Add smoked sausage or bacon if desired.
❓ FAQs
No, soaking isn’t necessary as lentils cook quickly. Rinse them to remove any debris before using them.
Yes! Green and brown lentils hold their shape, while red lentils break down for a creamier texture. Adjust cooking times as needed.
It keeps for 4–5 days in the fridge in an airtight container. Reheat with additional liquid if needed, as the soup thickens over time. Freeze in freezer-safe bags or containers for up to 3 months.
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
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One-Pot Lentil Soup
Equipment
- Vegetable peeler
- Immersion blender or regular blender
- Ladle
Ingredients
- 1 cup dried lentils (I used red lentils) 200 grams
- 1 onion finely chopped
- 3 carrots peeled and diced
- 2 potatoes peeled and cubed
- 4 garlic cloves minced
- 3 cups stock
- 2 tablespoon olive oil
- 3 tablespoon parmesan cheese grated, vegan or non-vegan
- Salt and pepper to taste
- chili flakes for a spicy kick optional
Instructions
- Start by preparing your ingredients. Peel and chop the onion, peel and dice the carrots, peel and cube the potatoes, and mince the garlic cloves. Rinse the lentils thoroughly under cold water until the water runs clear.
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.2 tablespoon olive oil, 1 onion
- Add the diced carrots, cubed potatoes, and minced garlic to the pot. Stir well to combine and let them cook for another 3-4 minutes, allowing the vegetables to soften slightly.3 carrots, 2 potatoes, 4 garlic cloves
- Pour in the stock, covering the vegetables and lentils. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the lentils are tender and cooked through.3 cups stock
- Once the lentils are cooked, use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
- Season the soup with salt and pepper to taste. Be cautious with the salt as the Parmesan cheese will add additional saltiness.Salt and pepper
- Ladle the soup into bowls and garnish each serving with a generous sprinkle of grated Parmesan cheese. Drizzle with a little olive oil for added richness.3 tablespoon parmesan cheese
- For an extra touch of heat, sprinkle with chili flakes if desired.chili flakes for a spicy kick
Notes
- Rinse lentils thoroughly before using to remove any dirt or debris.
- Adjust seasoning according to personal preference.
- Be mindful of salt content, especially if using salted stock or Parmesan cheese.
- For a thicker soup, reduce the amount of stock used.
- Customize toppings and garnishes to suit your taste.
- Blend the soup until smooth for a creamy texture.
- Serve hot and enjoy with crusty bread or a side salad for a complete meal.
Swathi says
One pot vegan lentil soup is so good, perfect treat with any bread or bowl or rice.
Sonja says
That's a lovely warming quick recipe for busy workdays! I loved how creamy this got and that I can sneak all sorts of veggies when I puree it.
Lora says
Lentil soup is one of my favorite and I will be making this again very soon. It turned out really nicely!
Nora says
This sounds like the perfect cozy meal for a hectic weeknight! I love how it’s packed with veggies and still comes together in just 30 minutes—definitely adding this to my meal prep rotation. One-pot recipes are always a win in my kitchen!
Paula says
I was told by my dr that I need to eat more iron and fiber, so lentils are top of my list for daily eating. This lentil soup is one of my new go-tos! It's so delicious!!!
Criss says
This worked exactly as written, thanks!
JC says
I knew I would love this because I love lentils. Easily one of my favorite soups now! SO good!
Jacqueline Debono says
I love lentil soup and this version is seriously creamy and delicious. A family favourite!
Erin says
This soup was so quick and easy to make! It was also super delicious and I'll be making it again. Thanks!
Juyali says
Lentil soup is by far one of my favorites. I grew up eating lentils in South America in so many different ways. I never used Parmesan in lentil soup, but, oh my, this soup is so delicious!
Gloria says
We are trying to have several meatless meals during the week. Lentils are so easy to work with and super nutritious. I will give this soup a try. Sounds delicious to me.