Quick Lentil Soup (With Video and Step-by-Step)

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Servings:

1

Our quick lentil soup recipe makes a perfect cozy weeknight dinner for one. It uses canned lentils and store-bought vegetable or chicken broth—that's why it's so fast. The recipe starts with gently cooking finely chopped onion, carrot, and celery (known as a mirepoix or aromatic base). The vegetables are cooked until soft. Then, the stock is poured into the pot and simmered briefly to develop the flavor before canned lentils are added. This is when the soup is ready for its final ingredient: a touch of red-wine vinegar to bring it all together.

You really can’t beat this comforting, healthy, delicious, and easy weeknight meal. Serve with plenty of crusty bread for dipping and your choice of garnishes.

How to Serve This Easy Soup

From fresh herbs to grated cheese, there are so many ways to top off this simple soup. A few of our favorite finishing touches include:

Freshly grated Parmesan or crumbled goat cheese
A handful of baby spinach or arugula (stir it in just before the vinegar)
Chopped fresh herbs, such as parsley or chives
Crispy crumbled bacon
Balsamic or sherry vinegar or fresh squeezed lemon juice (add it in place of the red-wine vinegar)

Before you get started, rinse and drain the canned lentils. This helps to both remove excess sodium and make for a better finished texture.

Making This Recipe With Dried Lentils

Canned lentils help this soup come together in a flash, but you can certainly use dried lentils if that's what you have on hand or if you can't locate the precooked version.

Measure out 1/4 cup dried lentils, then pick through them; while rare, some bags of dried legumes can contain small stones or other debris, so it's always worth giving them a quick check. Rinse them well and set aside.
Fill a small saucepan halfway with water and bring to a boil. Add lentils, reduce heat to a gentle simmer, and cook until lentils are tender, 25 minutes. Drain and proceed with the recipe.

Directions

15-minute lentil soup - ingredients — Julia Hartbeck

Cook vegetables:

In a medium saucepan, heat oil over medium heat. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes.

Julia Hartbeck
Add broth and cook:

Add broth, bring to a boil, and cook for 5 minutes.

Julia Hartbeck
Add lentils and cook:

Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Julia Hartbeck

What to Serve With Lentil Soup

This soup is delicious on its own, but you can make it into a complete meal by adding a side of bread, cheese, or salad. A thick slice of sourdough or a crusty baguette would be excellent for dipping; soup crackers would also be welcome here. On the salad front, consider whisking together Martha's no-fail vinaigrette to drizzle on a pile of crisp greens or even a bowl of blanched green beans. Pairing your soup with a hunk of cheese, meanwhile, would add even more filling protein; consider an aged cheddar or smoked gouda.

Frequently Asked Questions

Can you overcook lentils in soup?

Yes, you can overcook lentils in soup. When overcooked, the lentils become mushy. To avoid overcooking them, always follow the recipe directions and use the type of lentils called for in the ingredient list.
Why does my lentil soup taste bland?

Your lentil soup tastes bland because lentils have a relatively mild taste and take well to seasoning. To avoid a bland lentil soup, use a flavorful broth. Build flavor through aromatics like onions and garlic, include fresh or dried herbs, and season the soup well with salt and pepper.
Do I need to soak lentils before cooking?

You do not need to soak lentils before cooking. Lentils are small and have a softer shell compared to other larger legumes, which is why they can cook much faster and don't require soaking. Other legumes such as chickpeas or kidney beans require soak before cooking.