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+ servings
two steaming bowls of lentil soup garnished with pepper and parsley

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 262kcal


  • dutch oven or large pot


  • 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


  • 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


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.


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