This post may include affiliate links; see our disclosure policy.

This easy lentil soup is only 7 ingredients and simple to meal prep as a lunch or dinner recipe! It’s one of our top cheap and delicious healthy meal prep ideas.

Lentil soup in bowl with cumin, olive oil, salt and lentils in background.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Every year we go through a “lentil soup phase” where we eat the same soup on repeat because it’s easy, satisfying, and extremely economical. Sometimes it’s this red lentil soup, or curry lentil soup, or the smoky lentil soup from our cookbook.

But we’ve just discovered the lentil soup that outshines them all: it’s only 7 ingredients, plant-based, perfect for meal prep, and extraordinarily delicious. We sent it to a recipe tester who said, “How is this SO delicious AND so easy to make?” If you’re looking for easy, healthy budget-friendly meals: this is a game changer.

The 7 ingredients for this lentil soup

We’ve developed several lentil soup recipes over the years: this one with a tomato-based broth, one with curry, one with red lentils, and an Italian lentil soup. But this new recipe is our favorite yet. I created it for a friend with dietary restrictions, and after recipe testing I learned this simple rule: a great lentil soup recipe works even without broth.

Ingredients for lentil soup: lentils, olive oil, cumin, celery, carrots, garlic, and onion.

Purchased vegetable broth can be expensive, especially if you have to buy two quarts of it for a single recipe. This lentil soup is just as satisfying as soups with broth using only water and salt! There are 7 ingredients you’ll need this easy lentil soup recipe (except salt and water):

  • Dried green or brown lentils: Avoid other types of lentils for this soup recipe. Green and brown work the best (packages labeled “lentils” are usually one of the two). Red lentils cook faster and could become mushy, and French or black lentils don’t have the right texture for this recipe.
  • Carrot, celery, and onion: This common trio of aromatic soup vegetables gives the earthy flavor to this soup.
  • Garlic: Fresh garlic is always key to a savory flavor of a soup, especially if it’s vegetarian or vegan (it can mimic some of the umami of meat).
  • Olive oil: Olive oil is essential for sautéing and browning the vegetables, though you could swap in butter or ghee if desired.
  • Cumin: Cumin adds savory, earthy notes that make for a straightforward yet intriguing flavor. (It also tastes great with double the quantity of curry powder!)
  • Optional garnishes: We like serving with fresh ground black pepper and a sprinkle of grated Pecorino cheese. You can also add chopped parsley for color!

According to the New York Times, guidelines for the Mediterranean diet suggest eating legumes 2 to 3 times per week. This lentil soup recipe is a simple and delicious way to do it!

How to make lentil soup: step by step

This lentil soup recipe is a simple matter of chopping vegetables, sauteing them, then adding lentils and simmering for 30 minutes. There’s no need for special equipment: just a pot and a few vegetables. You’ll be surprised at the hearty, delicious flavor: and it’s so satisfying and filling! Here are a few tips for the process:

Lentil Soup Step 1

Step 1: In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the celery, carrot, onion, and garlic and sauté for 5 to 6 minutes until tender.

Lentil Soup Step 2

Step 2: Add the water, lentils, cumin, and kosher salt. Bring to a simmer and simmer for 30 minutes until the lentils are tender.

Lentil Soup Step 3

Step 3: Taste and add additional salt as needed. Serve in bowls with finely chopped parsley or grated Pecorino Romano cheese, if desired.

You can eat this soup immediately, or refrigerate it immediately if you’re making it for meal prep. For exact steps and quantities, go to the full recipe below.

Lentil Soup Recipe in bowl with spoon.

Variations on lentil soup: curry, coconut milk, and more

This lentil soup recipe is so simple that once you try it, you’ll probably put it right into your regular rotation! It’s the ideal vegetarian dinner and plant based or vegan dinner idea. It’s a great template recipe that you can use and then mix and match spices according to what you have on hand and what you’re craving. Here are a few variations we’ve done:

  • Curry powder: Substitute the cumin with 2 to 3 teaspoons curry powder.
  • Coconut milk: Want a creamy spin? Stir in ½ can full fat coconut milk, or more to taste.
  • Potatoes: Add 1 small diced, peeled potato and add it to the vegetables after sautéing 5 minutes. Sauté for 3 more minutes before continuing the remaining steps.

Meal prep and storing leftovers

This lentil soup recipe is ideal for meal prep because it tastes even better over time! We make up a big batch for the week and it stores well. It’s a great healthy dinner idea that’s vegetarian, vegan and gluten-free! Here are a few make ahead tips:

  • Make and store this lentil soup for up to 1 week refrigerated. The flavor just keeps getting better!
  • The lentils soak up water during storage, so you can add slightly more liquid. If you’re making this for meal prep, the lentils will soak up some liquid over time: you can simply add a splash of water and a pinch of salt to your bowl before serving.
  • You can also freeze lentil soup. Place it in an airtight container and freeze for up to 3 months.
Lentil Soup recipe in bowl with cumin and olive oil in background.

Sides to make it a meal

This lentil soup is more filling than most of our vegetarian and vegan dinner recipes, since lentils have a solid amount of protein. Add a salad and you’ve got a satisfying meal! Here are a few sides we like to pair:

Or, browse these 20 cozy sides for soup for more ideas! Let us know what you think in the comments: we hope you’ll find it’s a simple meal prep idea for lunch or dinner.

More lentil soup recipes we love

Dietary notes

This lentil soup recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently asked questions

What kind of lentils should I use for soup?

There are many lentil varieties, but brown lentils are a popular choice for soup because they hold their shape well and cook quickly. You can also use green lentils, which cook even faster. Avoid red lentils, which will disintegrate more and create a thicker soup: go to this Red Lentil Soup instead.

Do I need to soak the lentils first?

Soaking lentils is not necessary: they cook day of in just 30 minutes. It is more helpful to soak dried beans before cooking, which can shorten the cook time. See How to Cook Black Beans.

Can I freeze lentil soup?

Yes! Lentil soup freezes very well. Allow the soup to cool completely, then store it in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print

Easy Lentil Soup (7 Ingredients!)

Lentil soup
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This easy lentil soup is only 7 ingredients (excluding salt and water) and simple to meal prep as a lunch or dinner recipe! It’s one of our top cheap and delicious healthy meal prep ideas.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegan

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 onion, finely diced
  • 2 garlic cloves
  • 10 cups water
  • 1 pound (16 ounces) dried green or brown lentils
  • ½ tablespoon ground cumin*
  • 1 tablespoon kosher salt
  • Optional garnishes: Freshly ground black pepper, finely chopped fresh parsley, grated Pecorino Romano cheese

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the celery, carrot, onion, and garlic and sauté for 5 to 6 minutes until tender.
  2. Add the water, lentils, cumin, and kosher salt. Bring to a simmer and simmer for 30 minutes until the lentils are tender (if not tender, keep cooking a few more minutes). Taste and add additional salt to taste (we usually add another ½ teaspoon) and fresh ground black pepper. 
  3. Serve immediately with grated Pecorino Romano cheese if desired, or refrigerate for meal prep. The soup lasts up to 1 week refrigerated and leftovers taste even better (you can also freeze them for up to 3 months). Leftovers may soak up extra broth, so you can add a splash of water and pinch of salt if the texture becomes too thick. 

Notes

*If desired, you can change up the spices. This soup is great with 2 to 3 teaspoons curry powder (and a half can of coconut milk, if you like). You can also substitute other spices like dried tarragon, dried oregano, and more. 

Did you love this recipe?

Get our free newsletter with all of our best recipes!

About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

21 Comments

  1. M Manriquez says:

    Omgoodness, super quick dinner and very easy to make. Flavorful (I added s touch more cumin) and used chicken broth vs water. Family loved it. Straight up go-to quick dinner for s busy household. Thank you for sharing. 🫶🏼

  2. Kyra MacLuaghlin says:

    I just made this soup; I did make one change by using 5 cups of chicken bone broth along with 5 cups of water. I also used the suggestion by a couple cooks to add one potato (I used a red one chopped small but skin on). This soup is SO INCREDIBLY GOOD even after only 30 min on simmer! I am astounded because it is so fast and easy! I cannot wait to try this tomorrow after the flavor has time to develop even more ! Because I used bone broth for half the liquid, I didn’t need to add any additional salt. I love the rich umami flavor this recipe imparts to the soup. This will be a new year-round staple in my household!






    1. So glad you enjoyed it! We make it all the time.

  3. BJ Scoggins says:

    Easy Lentil Soup (7 Ingredients!)

    Author: Sonja Overhiser Prep Time: 10 minutes Cook Time: 40 minutes Yield: 8 1x

    I was a recipe for Brown Lentil Soup online with a 16oz bag of Dried Lentils.

    What would the recipe be for a 14oz Bag of Brown Lentils?






    1. You should be able to swap without much difference!

  4. Kay Miller says:

    Can your lentil soup be done in an instant pot and do you have recipes for instant pot foods. I am old in age but new in cooking but your soup sounded interesting and I would like to do it. Thanks

See More Comments