One-Pot Lentil Soup

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One-pot lentil soup ready in 30 minutes! This easy, hearty soup is packed with lentils, carrots, and potatoes—perfect for a quick, healthy meal.

Creamy vegan lentil soup with chili powder, parmesan, basil, croutons, and dry yellow lentils in the background.

These easy soup recipes are perfect for busy days, using simple ingredients to make hearty, comforting meals. Whether it’s a classic meatball soup, a light roasted veggie soup, or a quick 30-minute chicken soup, there’s something for everyone.

For a rich and savoury option, try my potato soup with yoghurt, or go for 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 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. Stuffed bell peppers are tasty, and for dessert, Biscoff cinnamon rolls are a sweet treat. Each one offers something delicious and different!


Looking for more? Check out these Dinner Recipes!

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

Ingredient shot to make lentil soup.

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.

Looking for more? Check out these +54 Dinner Recipes!

Storage and leftovers

  • Storage: Store leftovers in airtight containers.
  • Refrigeration: Keep in the fridge for up to 4 days.
  • Freezing: Freeze in freezer-safe bags or containers for up to 3 months.
  • Thawing: Defrost overnight in the fridge or reheat from frozen.
  • Reheating: Warm gently on the stovetop or in the microwave.

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.

Yes! Cool the soup completely, transfer to freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge before reheating.

For a thinner soup, add water or broth. To thicken it, mash some lentils or blend a portion of the soup


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Creamy vegan lentil soup with chili powder, parmesan, basil, croutons, and dry yellow lentils in the background.

One-Pot Lentil Soup

Claudia
This one-pot lentil soup comes together in just 30 minutes, making it perfect for busy days. Packed with hearty lentils, carrots, and potatoes, it’s a comforting and easy meal with minimal cleanup.
5 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 247 kcal

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 tbsp olive oil
  • 3 tbsp 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 tbsp 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 tbsp 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.

Nutrition

Calories: 247kcalCarbohydrates: 39gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 538mgPotassium: 739mgFiber: 13gSugar: 4gVitamin A: 5380IUVitamin C: 19mgCalcium: 74mgIron: 3mg
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5 from 6 votes

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Recipe Rating




6 Comments

  1. 5 stars
    This soup was so quick and easy to make! It was also super delicious and I’ll be making it again. Thanks!

  2. 5 stars
    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!

  3. 5 stars
    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.