Healthy Lentil Soup

Protein packed lentils and delicious vegetables, this easy lentil soup recipe is bathed in bone broth and finished with a splash of balsamic reduction.

It’s soup season!

I crave a hot bowl of goodness on these frigid winter days. Nothing warms and nourishes the soul like a steaming bowl of soup. Among my favorites, are Sausage and Kale Soup, Turkey Chili, and Roasted Butternut Squash Soup.

But today, it’s all about this easy lentil soup which will leave you fully satisfied. Besides being easy to make and super delicious, it’s filling, low on calories, and high on nutrition. It’s easily adaptable to vegetarian or vegan lentil soup, but honestly, we just eat it because it tastes good. 

Bonus: If you’re one of my Trim Healthy Mama Friends, this recipe is an E. Just go light on the parmesan cheese.

What are lentils?

If you’re new to lentils, they are smaller sized legumes that contain a mighty dose of nutrition. Each serving has protein, fiber, and minerals. They are very versatile and can be used in many ways. They have a delicious earthy, nutty flavor. 

How to make Lentil soup

Step One: prep ingredients

• chop onions, celery, and carrots
• Press or mince garlic
• open cans of tomatoes and broth
• rinse the lentils

Step Two: Saute’

• Heat the olive oil in a large dutch oven or heavy bottomed pan
• Saute’ the onions, celery, and carrots until they soften a bit, 10-15 minutes
• Add the garlic and saute’ for 30 seconds while stirring.
• Add the broth, lentils, and tomatoes, stir to combine and bring to a boil.

Step Three: Simmer

• Reduce the heat to medium low, cover the pot, and simmer until the lentils are soft. This will take about 35 minutes.
• Serve garnished with balsamic reduction, and freshly shredded parmesan cheese (these toppings take it over the top!)

See how easy that is? You can have dinner on the table in an hour, and most of that time is hands-off. 

This will make an abundance of soup. You can easily cut the recipe in half or simply freeze the leftovers. It will keep in the refrigerator for up to 5 days.

What to Eat with Lentil Soup

Easy Lentil Soup pairs beautifully with a green salad, dinner rolls, or fruit.

Notes, Tips, and Variations

• This is a great meatless Monday option, but add some cooked chicken breast, ham, or sausage if you’re a meat lover.
• Make meal time effortless by prepping this ahead of time and all you have to do is warm it up. Makes a great lunch or dinner.
• Using Bone Broth is my secret to giving this recipe even more nutrition. It also adds great flavor.
• You can use vegetable broth and leave off the cheese for a vegan lentil soup option.
• Add some Italian seasoning to change up the flavor a bit.
• Add a splash of lemon juice (but then leave the vinegar out).
• If you don’t have balsamic reduction or don’t care to make it, just use a splash of balsamic vinegar. 
• This recipe can be adapted for the Instant Pot or Slow Cooker (keep scrolling).

Balsamic Reduction

In case you’re curious, here’s how to make a balsamic reduction:

• Place 1 cup of balsamic vinegar in a small sauce pan, heat to boil.
• Reduce heat and let simmer until reduced by half. As it cools it will become thicker.

Reducing the vinegar intensifies its flavor and it gets a bit sweeter. You can use it on salads, vegetables, chicken, or pork. It’s yum!!

Best Lentils for soup

Brown and green lentils work well in soup, as well as a good base for veggie burgers. Red and yellow lentils cook faster and are better for purees and curries like the Indian dish Tadka Dal.

Do Lentils need to be soaked?

Lentils can be soaked to reduce cooking time, but it’s not required. Often consuming beans can make you bloated or gassy, soaking them reduces those gas-producing compounds. If you are sensitive to legumes and beans, then soak them. Our family hasn’t had any issues with lentils, so I don’t typically soak them.

To soak them: Place them in a pan and cover with a few inches of water. Soak for 2-4 hours. Drain and rinse. 

It’s best to rinse the lentils before using to wash away any debris. Also, sift through them and make sure there are no small stones among the legumes. 

To rinse them, place them in a colander and run them under cold water. 

Slow Cooker Instructions:

• Saute’ the vegetables, then transfer to the Slow Cooker and add the rest of the ingredients. 
• Cook on high for 2-4 hours or low for 6-8 hours.

Instant Pot Instructions:

• Turn the Instant pot on the “Saute” function. Saute’ the vegetables. 
• Add remaining ingredients, close lid, turn knob to the sealed position. 
• Cook on high pressure for 8-10 minutes (not soaked).
• Natural pressure release

Enjoy your soup, may it warm you from head to toe.

More Soup Recipes

• Pasta Fagioli
• White Chicken Chili
• Citrus Chicken Soup
• French Onion Soup

More Lentil Recipes

• Lentil Tacos
• Lentil Meatballs

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This recipe is adapted from Bread and Wine: A Love Letter to Life Around the Table with Recipes, by Shauna Niequist.  

Healthy Lentil Soup

Protein packed lentils and delicious vegetables this lentil soup is bathed in bone broth and finished with a splash of balsamic vinegar.

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 12

Calories: 262kcal

Author: Chellie Schmitz

Equipment

• dutch oven or large pot

Ingredients

• 2 Tbs olive oil
• 3 cups onions chopped
• 2 cups celery chopped
• 2 cups carrots chopped
• 2 cloves garlic pressed
• 12 cups bone broth vegetable broth, or chicken broth
• 3 cups lentils rinsed
• 28 oz diced tomatoes in juice
• Salt and pepper to taste
• Balsamic reduction for garnish, or use balsamic vinegar
• parmesan cheese shredded, for garnish

Instructions

• Heat oil in a heavy large sauce pan or dutch oven.
• Add onions, carrots, and celery, saute' until they begin to brown, about 7-10 minutes.
• Add garlic and stir until fragrant, about 30 seconds.
• Add broth, lentils and tomatoes with juice and bring to a boil.
• Reduce heat to medium-low, cover and simmer until lentils are tender, about 35 minutes.
• Season with salt and pepper.
• Serve with a splash of balsamic reduction and thick shreds of parmesan cheese

Notes

Slow Cooker Instructions: Saute’ the vegetables, then transfer to the Slow Cooker and add the rest of the ingredients. Cook on high for 2-4 hours or low for 6-8 hours.

Instant Pot Instructions: Turn the Instant pot on the “Saute” function. Saute’ the vegetables. Add remaining ingredients, close lid to the sealed position. Cooke on high pressure for 8-10 minutes. Natural pressure release and serve. 

• This is a great meatless Monday option, but add some cooked chicken breast, ham, or sausage if you’re a meat lover.
• Using Bone Broth is my secret to giving this recipe even more nutrition. It also adds great flavor.
• You can use vegetable broth and leave off the cheese for a vegan lentil soup option.
• Add some Italian seasoning to change up the flavor a bit.
• Add a splash of lemon juice (but then leave the vinegar out).
• If you don’t have balsamic reduction or don’t care to make it, just use a splash of balsamic vinegar. 

Balsamic Reduction:

• Place 1 cup of balsamic vinegar in a small sauce pan, heat to boil.
• Reduce heat and let simmer until reduced by half. As it cools it will become thicker.

Nutrition

Calories: 262kcal | Carbohydrates: 38g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 753mg | Fiber: 17g | Sugar: 6g | Vitamin A: 3736IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 4mg

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Update Notes: This post was originally published on June 28, 2016, but was republished with some additional photos, step by step instructions, and updated notes and tips in May of 2020.