Easy and Healthy Lentil Soup Recipe

This easy and healthy Lentil Soup packs an impressive 19g of protein per serving while using simple, affordable ingredients you probably already have in your kitchen. I find it incredibly delicious and perfect for cold evenings when I want something hearty and healthy without spending hours in the kitchen.

Ready to make this delicious and healthy lentil soup? Check out the video below and don’t forget to like and subscribe for more healthy, protein-packed recipes that are quick and easy to make!

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What Makes This Lentil Soup Special

The thing I really appreciate about this soup is how satisfying it is. You get that warm, comforting feeling from a good soup, but also end up properly full because of the high protein content.

The flavor builds as it cooks. At first, it seems pretty basic, but after simmering with everything together, it transforms into something much better. The blend of savory and slightly sweet notes works really well together.

I like controlling the texture with the blender. Sometimes I blend it more when I want it creamy, other times I leave it chunkier. Either way, it has more character than most simple soups. Plus, it actually tastes better the next day after the flavors have had time to meld together even more.

Healthy Lentil Soup Ingredients

Everything for this soup is probably already in your pantry or easy to find at any grocery store.

• 2 medium carrots, chopped into small pieces
• 1 red onion, diced (white onion works too)
• 2 tablespoons olive oil or vegetable oil
• 2 celery stalks, chopped finely
• 2 tablespoons minced garlic (about 4-5 cloves)
• 5 cups chicken broth (or vegetable broth for vegetarian version)
• 1 teaspoon dried oregano
• 1 tablespoon mixed herbs (basil, parsley, and thyme)
• 2 cans of lentils, drained and rinsed thoroughly
• 1 can chopped tomatoes with their juice
• 1 bay leaf
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for serving)

Top Tip: Canned lentils make this soup much faster without sacrificing flavor. Just rinse them well to remove excess sodium.

Note: Use Bouillon Cubes Instead. This recipe calls for chicken broth, but you can use bouillon cubes dissolved in water instead. Chicken bouillon cubes taste most like the original recipe, but veggie cubes work fine too. Beef bouillon cubes make the soup richer and darker, which is perfect for cold days.

Kitchen Tools You’ll Need

You don’t need fancy equipment to make this soup, just basic kitchen tools most people already have.

• Large soup pot or Dutch oven
• Sharp knife for chopping vegetables
• Cutting board
• Wooden spoon for stirring
• Measuring spoons and cups
• Can opener
• Colander for rinsing lentils
• Immersion blender (or regular blender if you don’t have one)
• Ladle for serving

How To Make Greek Lentil Soup

Making this soup is pretty straightforward, but each step adds flavor that makes the final result so good.

Step 1: Chop all your vegetables before you start cooking. Wash the carrots and celery, then chop them into small pieces. Peel and dice the onion. Mince the garlic or use pre-minced to save time.

Step 2: Heat the oil in your pot over medium heat until it’s hot but not smoking.

Step 3: Add the carrots, onion, and celery to the hot oil. Cook them for about 5 minutes, stirring occasionally. You want them to soften but not brown too much. This slow cooking process makes the vegetables sweeter and creates the flavor base for the whole soup.

Step 4: Once the vegetables have softened, add the minced garlic and cook for just 30 seconds more, stirring constantly. Garlic burns easily and gets bitter, which is why we add it after the other vegetables have softened.

Note: If the garlic starts to brown too quickly, immediately add the broth to stop the cooking.

Step 5: Pour in the broth and stir well, scraping the bottom of the pot to get any flavorful bits that might have stuck.

Step 6: Add the oregano and mixed herbs to the broth. Stir well to distribute the herbs throughout the liquid. These herbs give the soup its Mediterranean character.

Step 7: Drain the canned lentils in a colander and rinse them well under cold water. Add the rinsed lentils to the pot and stir to combine with the broth and vegetables.

Step 8: Add the can of chopped tomatoes with all their juice to the pot. The tomatoes add acidity that balances the earthy lentils and gives the soup a more complex flavor. Stir everything together.

Step 9: Add the bay leaf, salt, and black pepper to the pot. The bay leaf might seem like a small detail, but it adds a depth that you’d definitely notice if it was missing.

Step 10: Bring the soup to a gentle boil, then lower the heat to medium-low so it’s just simmering. Cover the pot and let everything cook together for 30-40 minutes. During this time, all the flavors meld together, and the lentils absorb the herb-infused broth.

Step 11: After simmering, remove the bay leaf from the soup. Now for the step that transforms the texture: use an immersion blender to partially blend the soup. I pulse it just enough to thicken the broth while leaving plenty of whole lentils and vegetable pieces for texture.

If you don’t have an immersion blender, you can transfer about one-third of the soup to a regular blender, blend it until smooth, and then return it to the pot.

Step 12: Taste the soup and adjust the seasoning if needed. Ladle the hot soup into bowls and sprinkle with fresh parsley before serving.

Did You Know? Lentils have about 18g of protein per cup, making them one of the highest plant-based protein sources. They’re also packed with iron, fiber, and B vitamins.

Check Out Also: Did you enjoy this protein-packed Greek lentil soup? You might also love my Turkey Barley Soup recipe here.

Ways To Serve Lentil Soup

This hearty soup works great on its own, but here are some simple ideas to make it a complete meal.

While this lentil soup is filling enough to stand alone, here are my favorite ways to serve it:

• With a piece of warm, crusty bread for dipping
• With a simple green salad dressed with olive oil and lemon juice
• Topped with a dollop of Greek yogurt for extra creaminess and protein
• With a sprinkle of crumbled feta cheese for a tangy finish
• Garnished with fresh herbs

Storing Leftover Soup

This soup actually tastes better the next day after the flavors have had time to develop.

This soup is perfect for meal prep because it improves with time. Here’s how to store it:

• Refrigerator: The soup keeps well in containers for up to 4 days in the fridge.
• Freezer: For longer storage, freeze in individual portions for up to 3 months.
• Thickening: The soup will get thicker in the refrigerator as the lentils continue to absorb liquid.
• Reheating: When reheating, add a splash of water or broth to thin it out. Heat gently on the stove or in the microwave until hot.

Top Tip: I freeze this soup in single-serving containers so I can grab one for lunch when I don’t feel like cooking.

Easy Lentil Soup Variations

This basic soup recipe is versatile and can be changed in many tasty ways.

This adaptable recipe works well with many modifications, blended or not blended:

• Spicy Lentil Soup: Add red pepper flakes when cooking the vegetables
• Extra Veggies: Stir in fresh spinach or kale during the last 5 minutes
• Heartier Texture: Add a diced potato or sweet potato with the other vegetables
• Brighter Flavor: Add a squeeze of lemon juice just before serving
• Smoky Version: Add smoked paprika with the other herbs

Fixing Common Soup Problems

Even simple recipes sometimes need adjustments. Here’s how to fix common issues.

Even though this soup is pretty straightforward, here are solutions to common problems:

• Too Thin: If your soup seems watery, blend more of it to thicken it, or simmer uncovered for 10-15 minutes.
• Too Thick: Add more broth or water until you reach your desired consistency.
• Bland Flavor: This usually means it needs more salt or acid. Try adding more salt and/or some lemon juice to brighten the flavors.
• Lentils Not Soft Enough: If using dried lentils, they might need more cooking time, especially if they’re older. Just keep simmering until they’re tender.

Lentil Soup FAQ

These are the questions I get asked most often about this recipe.

After sharing this recipe with friends and family, here are the most common questions:

Can I use dried lentils instead of canned?
Yes, absolutely. Use about 1.5 cups of dried green or brown lentils, but increase the simmering time to 45-60 minutes until they’re completely tender. You might need to add more broth during cooking.

Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free. Just check your broth ingredients if cooking for someone with celiac disease.

Can I make this in a slow cooker?
Yes, though I still recommend sautéing the vegetables on the stove first for better flavor. After that, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

What if I don’t have an immersion blender?
You can transfer about a third of the soup to a regular blender, blend it until smooth, then stir it back into the pot. Just be careful with hot liquids in a blender.

If you liked this Greek lentil soup, you might also enjoy my turkey barley soup recipe. It uses similar techniques but with leftover turkey for another high-protein option that’s great after the holidays.

Check Out More Lentil Recipes

If you enjoyed this high-protein and healthy lentil soup recipe, then check out our YouTube channel for more delicious lentil recipes that are high in protein and full of flavor!

• Flourless Lentil Bread Recipe Made Easy – Make a gluten-free, protein-packed bread using just lentils, olive oil, and sesame seeds. It’s soft, moist, and perfect for sandwiches or toast.
• Healthy and Nutritious Red Lentil Pancakes – These red lentil pancakes are a quick, high-protein breakfast or snack. Flavorful and naturally gluten-free, they can be enjoyed plain or with your favorite fillings.
• Lentil Patties – Protein-rich lentil patties make a delicious vegan alternative to meat. Serve them in burgers, wraps, or as a hearty main dish.

For even more flavorful and wholesome lentil recipes, visit my channel here and start cooking today!