This Nourishing Green Lentil and Vegetable soup is an easy, healthy, affordable, one-pot meal. Layered with protein and fiber-rich lentils, carrots, onions, collard greens, and more. This veggie-packed soup is an Italian-style recipe that is made right on the stovetop and is perfect for meal prep (or Sunday dinner!).
This nourishing green lentil soup is easy, healthy comfort food at its best! Naturally packed with protein and fiber – this easy vegetable soup is a recipe you will find yourself making on repeat!
I grew up enjoying cozy Italian classic soup recipes, especially during the colder months. Escarole and white beans soup, Italian wedding soup, minestrone, and of course, lentil soup were always on rotation.
Inspired by this recipe from Ina Garten (aka The Barefoot Contessa)I use both onions and leeks for the base of the soup. The combination of the mild, fresh leeks with the depth of flavor from the more aggressive, yet sweet onions takes this lentil soup recipe to the next level – I can’t wait for you to give it a try.
Ingredients needed
This vegetable lentil soup works for a variety of dietary approaches! It’s naturally vegetarian and gluten-free and can easily be made vegan and dairy-free as well. It makes a BIG pot of soup and is also great for meal prep. Here’s all you need:
- Lentils: I like to use green lentils in this recipe, but brown lentils would work too. Both varieties hold their shape when cooked and have a lovely earthy flavor. Be sure to avoid red or yellow lentils when making this soup as they will not hold their shape and become very mushy when cooked.
- Vegetables: We’re adding onion, leeks, celery, carrots, and collard greens for great nutrition, texture and flavor. You will also need some olive oil to cook them down.
- Garlic: A must-have ingredient when making a comforting Italian-style soup.
- Seasonings: A mix of dried thyme, ground cumin, sea salt, and pepper adds the perfect warm, comforting flavor. Don’t forget the red pepper flakes if you like things spicy!
- Stock or broth: Just 4 cups of vegetable broth (combined with water!) is enough to add plenty of flavor to this soup. If preferred, you can sub in chicken broth (or stock!) as well.
- Water: To save some money and keep this recipe affordable, I use water to get the perfect soup consistency.
- Tomato paste: Adds a bit of body to the soup..
- Sherry vinegar: Brightens the soup and rounds out the flavor. You can sub fresh lemon juice if needed.
Beginner’s Guide: Lentils
Lentils are such a great addition to your diet! Not only are they delicious, but they are full of vitamins & minerals, inexpensive, and packed with fiber, protein, and a good dose of folic acid.
- Brown and green lentils: These are the most common lentils you’ll see in recipes. They are larger and flatter than the other varieties. They typically cook in 20 to 30 minutes and tend to hold their shape but they also are nice and creamy making them perfect for soups and stews.
- Red or yellow lentils: These are most commonly found in Indian curry dishes like daal. They take about 20 minutes to cook and break down quickly, turning mushy. This is great when making daal or thick sauces but these aren’t as good for soup or salad because they don’t hold their shape.
- French lentils or lentils du Puy: This is a smaller lentils that retain their shape when cooked and do not get mushy, so they are most commonly used in side dishes and salad.
- Black lentils: These are not very common, but they are flavorful. They’re small, nearly spherical, and have thicker skin than brown or green lentils. You can use them in soups and salads. Depending on the recipe, you’ll adjust cook time for desired softness.
How to make this recipe
Other than chopping your vegetables, this green lentil soup recipe is fuss-free! The hardest part is waiting patiently for the lentils to simmer. But it’s worth it because this dish is SO delicious and super nutritious! Plus, this recipe makes a ton, so you’ll have leftovers for days. Here’s how it comes together:
- Sauté veggies: In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for about 10 minutes or until the vegetables are translucent and very tender.
- Continue sautéing: Add the celery, carrots, and collards and sauté for 10 more minutes. The goal is to take the raw off of all the veggies.
- Add lentils and boil: Add the chicken stock, water, tomato paste, and lentils. Cover and bring to a boil.
- Simmer and serve: Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Adjust the seasonings and finish with the sherry vinegar. Enjoy!
Helpful tips
Green lentil soup is easy to make with simple instructions but here are some helpful tips!
- Adding the greens: Collard greens can be tough and become tender when cooked over time. This is why I add them in early. If you are using a lighter green, like spinach, baby kale or Swiss chard, wait and add them in the last 15 minutes of cooking.
- Servings: This recipe makes a whole lot of soup, that just so happens to freeze really well. If you aren’t looking to have 16 cups of lentil soup, you can easily cut the recipe in half (or even into a quarter!).
- Serving suggestions: Serve this hearty lentil soup with some sourdough bread or this healthy skillet cornbread. When I want something lighter, I serve it alongside a simple green dinner salad.
Variations
This green lentil soup is easy to customize and use your favorite ingredients. Here are some options to try:
- Different vegetables: Feel free to swap or include other veggies that you like. And if there is something that you don’t like, you can replace it with something else. Sautéed mushrooms, parsnips, or fennel would all be delicious.
- More protein: This soup is already packed with 10g of protein per serving thanks to the lentils. You could increase that even more by adding in cooked, ground turkey or chicken sausage as well.
- Make it spicy: If you’d like to add a bit of spice, mix in a dash or two of cayenne pepper or some extra red pepper flakes!
- Add creaminess: There is already some creamy texture from the softened lentils but to add even more, top with a drizzle of cream or coconut milk or even a dollop of Greek yogurt.
Slow cooker lentil soup
The slow cooker is a great method for cooking lentil soup. Simply sauté the vegetables, then place everything except for the sherry vinegar in a Crockpot. Cook on low heat for 3-4 hours or until lentils are tender. Stir in sherry vinegar once the soup is fully cooked.
Storage recommendations
Green lentil soup makes great leftovers! In fact, you can make this ahead of time. It will taste even better the next day when the flavors have had time to meld and intensify.
- Storing leftovers: Once the soup has cooled, transfer it to an airtight container and place it in the refrigerator for up to 5 days.
- To freeze: Transfer cooled soup to a resealable freezer bag or airtight container, and freeze for up to 3 months. Be sure to leave some space at the top to account for expansion as the soup freezes. Then, label it with the date.
- To reheat: When you’re ready to enjoy the frozen soup, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s heated throughout.
More lentil recipes
- Lentil Salad with Grapes + Greens
- Kale + Lentil Whole Grain Noodle Bowl
- Lentil Hummus
- Simple Red Lentil Stew
- Lentil Joe’s
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Nourishing Green Lentil & Vegetable Soup
Ingredients
- 1 pound green lentils
- 2 onions chopped (about 3 cups)
- 2 leeks chopped (about 2 cups)
- 6 cloves of chopped garlic
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 8 stalks of chopped celery about 3 cups
- 6 carrots chopped (about 3 cups)
- 1 bunch of collard greens stemmed and cut into ribbons
- 4 cups veggie broth
- 8 cups water
- 1/4 cup tomato paste
- 2 tablespoons sherry vinegar
- salt and pepper to taste
Instructions
- In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for about 10 minutes or until the vegetables are translucent and very tender.
- Add the celery, carrots and collards and sauté for 10 more minutes.
- Add the veggie broth, water, tomato paste, and lentils. Cover and bring to a boil.
- Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Adjust the seasonings and finish with the sherry vinegar. Enjoy!
Notes
- In the refrigerator: Once the soup has cooled, transfer it to an airtight container and place in the fridge for up to 5 days.
- To freeze: Transfer cooled soup to a resealable freezer bag or airtight container, and freeze for up to 3 months. Be sure to leave some space at the top to account for expansion as the soup freezes. Then, label it with the date.
- To reheat: When you’re ready to enjoy the frozen soup, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s heated throughout.