Kitchen notes · a little help before you start

Easy Lentil Soup (One Pot, Healthy & Cozy!)

Name: Easy Lentil Soup (One Pot, Healthy & Cozy!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 tablespoon light oil (olive oil such as canola or vegetable) (Source: 1 tablespoon light oil (olive oil such as canola or vegetable)); 1 each yellow onion (diced) (Source: 1 yellow onion (diced)); 2 each medium carrots (peeled and diced) (Source: 2 medium carrots (peeled and diced)); 2 ribs celery (diced) (Source: 2 ribs celery (diced)); 4 cloves garlic (minced) (Source: 4 cloves garlic (minced)); 1 teaspoon dried thyme (Source: 1 teaspoon dried thyme); 1 teaspoon dried oregano (Source: 1 teaspoon dried oregano); 1 teaspoon smoked paprika (Source: 1 teaspoon smoked paprika); 1 cup dried brown or green lentils (rinsed) (Source: 1 cup dried brown or green lentils (rinsed)); 1 can diced tomatoes ((or 2 large tomatoes, chopped)) (Source: 1 can (14 oz) diced tomatoes ((or 2 large tomatoes, chopped))); 6 cups vegetable broth (Source: 6 cups vegetable broth); 2 cups chopped kale or spinach (Source: 2 cups chopped kale or spinach); 1 tablespoon lemon juice (Source: 1 tablespoon lemon juice); As Needed Salt (Source seasoning: Salt & pepper ( to taste)); As Needed Black pepper (Source seasoning: Salt & pepper ( to taste))

Easy Lentil Soup (One Pot, Healthy & Cozy!) is made with dried brown or green lentils, light oil, and yellow onion.

Prep: 10 min
Cook: 30 min
Total: 40 min
Original yield: Serves 6
Ingredients: 15 listed

Make it part of your week

Estimating…

SoupsAmericanMain courseBeans & lentilsPrep: 15 minutes or lessTotal: 31–60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Beans & lentils
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Check the off-heat addition

Follow the instruction to take the pan off the heat before the finishing addition.

2. Check when to cover

Follow the covered and uncovered stages in their stated order.

3. Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Get to know the ingredients

light oil (olive oil such as canola or vegetable)

In the method: Simmer the soup: Add the lentils, diced tomatoes, and vegetable broth, seasoning with salt and pepper if desired.

yellow onion (diced)

In the method: Sauté the veggies: Heat the oil in a large pot over medium heat, then add the onion, carrots, celery, and garlic and cook for 5–7 minutes until softened.

medium carrots (peeled and diced)

In the method: Sauté the veggies: Heat the oil in a large pot over medium heat, then add the onion, carrots, celery, and garlic and cook for 5–7 minutes until softened.

The last little job

Finish as directed

Serve: Ladle into bowls and enjoy warm with crusty bread.

A little more help as you go

Prepare for the next step

Have the next addition ready when the mixture reaches the boil described.

A few questions you might have

What should I prepare first?

Set out the pot. Start with this step: Sauté the veggies: Heat the oil in a large pot over medium heat, then add the onion, carrots, celery, and garlic and cook for 5–7 minutes until softened.

Which preparation step should I plan for?

Follow the instruction to take the pan off the heat before the finishing addition.

What check should I look for as it cooks?

Bring to a boil, then reduce heat and simmer covered for 25–30 minutes, or until the lentils are tender.

Is there another preparation step to plan for?

Have the next addition ready when the mixture reaches the boil described.

Additional recipe notes

Storage & Freezing: Store cooled lentil soup in an airtight container in the fridge for 4-5 days. The soup thickens and tastes even better the next day. Freeze for up to 3 months. Thaw overnight in the fridge and reheat with a splash of water or broth to loosen. Oil-Free Option: Sauté the onion, carrot, and celery in a splash of broth or water instead of oil, adding more as needed to prevent sticking. Lentil Options: I prefer using brown or green lentils because they hold their shape and give the soup the best texture. Red lentils cook faster and become softer and creamier, still delicious, just a different vibe. Tasty Add-Ins 1 diced potato = extra hearty (add with the lentils so it cooks through) 1 teaspoon cumin = earthier flavor (add with the dried herbs and spices) Chili flakes = spicy kick (add with the spices or sprinkle at the end) ½ cup red wine = deeper flavor (add after the spices and simmer 1-2 minutes before adding broth) Vegan parmesan = savory finish (stir in at the end or sprinkle on top) Dollop of vegan sour cream, vegan yogurt, or swirl of coconut milk = creamy finish (add just before serving) Non-Reactive Pot: Use stainless steel, enamel-coated cast iron, or nonstick. Avoid uncoated aluminum or cast iron when cooking tomatoes, as acidic ingredients can affect flavor and color.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: itdoesnttastelikechicken.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…