Easy 30-Minute Lentil Soup

Lentil soup is one of those timeless comfort foods that never lets you down. Whether you’re pressed for time or looking to eat something nourishing, this recipe delivers all the warmth and depth of a long-simmered soup—ready in just 30 minutes. Made in one pot with simple pantry ingredients like dried lentils, canned tomatoes, aromatic spices, and fresh vegetables, it’s hearty, wholesome, and naturally vegan. A splash of lemon at the end adds brightness, making this the perfect meal for busy weeknights or lazy Sundays alike.

Why You’ll Love This Recipe

• ✅ Quick and easy—done in under 30 minutes
• ✅ One-pot simplicity (hello, fewer dishes)
• ✅ High in fiber, protein, and flavor
• ✅ Vegan, gluten-free, and meal-prep friendly
• ✅ Tastes like it simmered for hours

This is a go-to recipe you’ll keep coming back to when you need something cozy and satisfying in a pinch.

Ingredients

Soup Base

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, chopped

Soup Body

• 1 can (14 oz) diced or crushed tomatoes (with juice)
• 2 cups green or brown lentils, rinsed
• 7 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 tsp salt (plus more to taste)

Finishing Touches

• 3 cups baby spinach or chopped kale
• Juice of 1 lemon (about 2 tbsp)
• Freshly ground black pepper, to taste

Optional for Serving

• Crusty bread
• Extra lemon wedges
• Chopped fresh parsley

Instructions

1. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 4–5 minutes, stirring occasionally, until softened and fragrant.
2. Add lentils and spices
   Stir in the tomatoes, lentils, broth, paprika, cumin, coriander, and salt. Bring to a boil.
3. Simmer
   Once boiling, reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
4. Finish with greens and lemon
   Turn heat to low. Stir in the spinach and lemon juice. Let the greens wilt for 1–2 minutes.
5. Taste and adjust
   Season with more salt and pepper as needed. Ladle into bowls and serve warm with crusty bread and fresh parsley if desired.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 6
Difficulty: Easy

Nutrition Facts (Per Serving)

• Calories: 335
• Protein: 18g
• Carbohydrates: 54g
• Fat: 6g
• Fiber: 16g
• Sugar: 9g
• Sodium: 780mg

Note: Nutritional values are estimates and may vary.

Tips & Variations

Lentil Options

• Use green or brown lentils for the best texture
• Red lentils will create a thicker, creamier soup and cook in 20 minutes

Add-Ins & Substitutes

• No spinach? Try kale or Swiss chard
• Add zucchini, potatoes, or bell peppers to use up leftovers
• Use chicken broth instead of vegetable broth (if not vegan)
• Blend part of the soup with an immersion blender for a creamier texture

Storage & Reheating

• Store leftovers in the fridge for up to 5 days
• Freezes well for up to 3 months
• Reheat with a splash of broth to loosen the consistency

FAQs

Do I need to soak the lentils?
Nope! Green and brown lentils cook quickly and don’t require soaking.

Can I make this in advance?
Yes. It actually tastes even better the next day.

How do I make this spicier?
Add a pinch of cayenne or crushed red pepper flakes with the other spices.

What if my soup is too thick?
Add more broth or water while reheating to adjust the texture.

Lentil Soup

A quick, nourishing lentil soup that’s rich in flavor, fiber, and comfort. Made in one pot with pantry staples and done in under 40 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 335 kcal

Equipment

• – Large soup pot
• – Wooden spoon
• Ladle
• – Immersion blender (optional)

Ingredients

  

• Base
• 2 tbsp olive oil
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 2 carrots diced
• 2 celery ribs chopped
• Soup
• 1 can 14 oz diced tomatoes
• 2 cups green or brown lentils
• 7 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp coriander
• 1 tsp salt
• Finishing
• 3 cups baby spinach
• Juice of 1 lemon
• Pepper to taste
• Optional Garnish
• Parsley lemon wedges, crusty bread

Instructions

 

• Heat oil in a large pot. Sauté onion, garlic, carrots, and celery for 5 minutes.
• Add tomatoes, lentils, broth, spices, and salt. Bring to a boil.
• Reduce to simmer for 30 minutes or until lentils are tender.
• Stir in spinach and lemon juice. Cook 2 more minutes.
• Taste, season, and serve hot.

Notes

Add extra broth to thin leftovers

For creaminess, blend 1–2 cups of soup

Kale or chard can replace spinach

Keyword lentil soup

Conclusion

Lentil soup is the definition of comfort made simple. With wholesome ingredients, bold spices, and a splash of lemon for brightness, it’s a satisfying dish that feels as good as it tastes. Make it once and it’ll earn a permanent spot in your weekly rotation.