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The Best Hearty Vegetarian Lentil Soup (One-Pot, Pantry Staples)

Close-up of a white bowl filled with hearty lentil soup, featuring visible lentils, diced carrots, and fresh parsley garnish.
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This is the ultimate comforting, hearty vegetarian lentil soup recipe. It uses simple pantry staples and comes together in one pot, making it perfect for busy weeknights or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon red wine vinegar (optional, for brightness)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, thyme, oregano, cumin, and pepper. Cook for 1 minute until fragrant.
  4. Add the rinsed lentils, vegetable broth, diced tomatoes (with their juice), and the bay leaf to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
  6. Remove and discard the bay leaf. Stir in the salt and red wine vinegar, if using. Taste and adjust seasoning as needed.
  7. Serve this filling soup hot, perhaps with crusty bread for dipping.

Notes

  • For a thicker soup, mash about 1 cup of the cooked lentils against the side of the pot before serving.
  • This recipe is excellent for meal prep; the flavor deepens overnight.
  • You can substitute brown or green lentils for red lentils, but adjust the cooking time as red lentils cook faster.

Nutrition

Find it online: https://mdlatdmm.com/best-hearty-lentil-soup-one-pot-recipe/