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.

This 7 Ingredient Lentil Soup is So Good, You Won't Believe It's This Easy

Name: Easy Lentil Soup (7 Ingredients!)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: Soup
Ingredients: 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; 1/2 tablespoon ground cumin*; 1 tablespoon kosher salt; Optional garnishes: Freshly ground black pepper, finely chopped fresh parsley, grated Pecorino Romano cheese

Description

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.

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
1/2 tablespoon ground cumin*
1 tablespoon kosher salt
Optional garnishes: Freshly ground black pepper, finely chopped fresh parsley, grated Pecorino Romano cheese

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Instructions

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.
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 1/2 teaspoon) and fresh ground black pepper.
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.

Category: Main dish
Method: Stovetop
Cuisine: Soup
Diet: Vegan