A hearty lentil soup that’s rich, filling, and deeply comforting, simple ingredients turned into a warm everyday favorite.
Prep & Cook Time
Prep: 15 min
Cook: 40 min
Total: 55 min
Ingredients
1½ cups dry lentils, rinsed
2 tbsp olive oil
1 small yellow onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp black pepper
1 tsp salt
6 cups vegetable broth
1 cup crushed tomatoes
Instructions
Heat the olive oil in a large pot over medium heat, then add the onion, carrots, and celery and cook until softened and lightly fragrant.
Add the garlic, cumin, salt, and black pepper, stirring briefly to release the spices without browning them.
Stir in the lentils and crushed tomatoes, then pour in the vegetable broth and bring the soup to a gentle boil.
Reduce heat and simmer until the lentils are tender and the soup has thickened naturally.
For the Instant Pot, cook on high pressure until the lentils are soft, then allow a short natural release before stirring and serving.
Nutrition Facts (approx)
Calories: 340
Protein: 18 g
Carbs: 42 g
Fat: 10 g
Quick Facts
• one-pot or pressure cooker
• cold weather comfort
• family approved
• budget friendly
• freezer friendly
Tips
Rinse the lentils well to remove excess starch and keep the soup clean and balanced in texture.
If the soup thickens too much after cooling, add a splash of warm broth when reheating.
This soup develops deeper flavor after resting, making it ideal for next-day meals.
Variations
For extra richness, a small amount of butter can be stirred in at the end to round out the flavors.
A heartier version can include diced potatoes or extra vegetables added at the beginning of cooking. Leafy greens like spinach also work well. You can read more in the health benefits of spinach guide.
For added protein, stir in cooked lentils from another batch or serve alongside something plant-based like this sheet pan tofu recipe.