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5 from 4 votes

Hearty Lentil Soup

This lentil soup is thick and hearty, loaded with lentils, vegetables and fresh herbs. A tasty vegan soup recipe that works great for meal prep!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Lunch
Cuisine: Greek, Mediterranean
Keyword: dairy-free, freezer, gluten-free, vegan, vegetarian
Servings: 6
Calories: 210.89kcal
Author: Denise Bustard

Ingredients

  • 3 tablespoons olive oil
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 2 carrots (finely chopped)
  • 2 ribs celery (finely chopped)
  • 5 cups stock
  • 1 cups brown lentils (dry; uncooked)
  • 6 sprigs fresh thyme (or 1 teaspoon dried thyme leaves)
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • juice of 1 small lemon

Instructions

  • Heat oil in a medium pot over medium heat.
  • Add the onion and stir, cooking until translucent, around 7 minutes.
  • Add the garlic and cook for one minute.
  • Add the tomato paste; stir to coat onions and garlic, then cook for 2-3 minutes.
  • Add the carrots, celery, stock, lentils, thyme, rosemary, bay leaf and salt.
  • Cover, bring to a simmer, reduce heat, and cook for 35-40 minutes, or until lentils are softened to your liking.
  • Remove the herbs and bay leaves, and puree. Stir in lemon juice.
  • Enjoy!

Storage

  • Store in an air tight container in the fridge for up to 4 days.
  • Freeze for up to 6 months.

Video

Notes

  1. Instant Pot
  2. Follow sauté directions above using the sauté function of the Instant Pot.
  3. Pressure cook for 15 minutes followed by a 10 minute natural pressure release.
  4. Remove bay leaf and herb stems, add lemon juice, and pulse 3-4 times with an immersion blender. 

Nutrition

Serving: 1/6 batch | Calories: 210.89kcal | Carbohydrates: 27.72g | Protein: 9.15g | Fat: 7.48g | Saturated Fat: 1.05g | Sodium: 1240.98mg | Potassium: 500.29mg | Fiber: 11.26g | Sugar: 4.97g | Vitamin A: 4015.2IU | Vitamin C: 7.77mg | Calcium: 43.77mg | Iron: 2.92mg