Hearty Lentil Soup
This thick and comforting Hearty Lentil Soup is a complete, protein-packed meal in a bowl! Made in one pot with simple ingredients, it's naturally vegan, gluten-free, and perfect for healthy weeknight dinners or meal prep.
Servings: 5 servings
Calories: 321kcal
Equipment
- Large Dutch Oven or Heavy-Bottomed Pot
- Sharp Knife & Cutting Board
- Wooden Spoon
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 2 stalks celery, diced
- 5 large carrots, peeled and chopped (about 3 cups)
- 1.25 cups dried brown lentils, rinsed
- 5 cups vegetable broth
- 2 cups crushed tomatoes
- 1 tsp Italian seasoning
- 1 tsp sugar
- 0.5 tsp kosher salt
- 0.5 tsp black pepper
Instructions
- Dice the onion and celery. Peel and chop the carrots. Mince the garlic. Rinse the lentils in a fine-mesh strainer.
- In a large Dutch oven, heat olive oil over medium heat. Add onion, celery, and garlic. Sauté for 4-5 minutes until soft.
- Add the chopped carrots and ¼ tsp each of salt and pepper. Cook for 5-6 minutes. Add the rinsed lentils and stir for 1 minute.
- Pour in the vegetable broth and crushed tomatoes. Add Italian seasoning, sugar, and remaining salt and pepper. Stir well.
- Bring to a boil, then reduce heat to a low boil. Cover and simmer for 45-50 minutes, stirring occasionally, until lentils and carrots are tender.
- Taste and adjust seasoning. Ladle into bowls and garnish with fresh herbs. Serve hot with crusty bread.
Notes
Pro Tips: For the best texture, use brown or green lentils, as they hold their shape well during cooking (avoid red lentils for this recipe). Rinsing the lentils is an essential step to remove any debris. To maximize flavor, sauté the lentils for a minute with the vegetables before adding liquid—this toasts them slightly. The soup will thicken as it sits; if it becomes too thick upon reheating, simply stir in a splash of vegetable broth or water. This soup is a freezer-friendly powerhouse and will keep for up to 3 months, making it an ideal make-ahead meal.