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Classic One-Pot Lentil Soup – vegetarian recipe
Stav Kogan

Classic One-Pot Lentil Soup

A deeply nourishing, hearty, and wholesome one-pot lentil soup recipe that is perfectly balanced, beautifully textured, and surprisingly simple to make using pantry staples.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (30 ml / 1 fl oz) extra virgin olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, cut into 1/2-inch / 1.25cm dice
  • 1 celery stalk, cut into 1/2-inch / 1.25cm dice
  • 1 teaspoon (5 ml / 0.2 fl oz) minced garlic, about 2 cloves
  • 1 cup (200 g / 7.1 oz) dried brown or green lentils, washed and picked over
  • 6 cups (1440 ml) (1.4 L) vegetable stock or water, plus more as needed
  • 1 bay leaf
  • 3-4 sprigs fresh thyme or 1/2 teaspoon (10 ml / 0.3 fl oz) dried thyme
  • Salt and freshly ground black pepper, to taste
  • for Perfect Lentil Soup
  • For a creamy, elegant texture, use an immersion blender to partially or fully purée the soup right in the pot before serving.
  • To make it a heartier, all-in-one meal, add 1/2 cup (480 ml) of short-grain rice or quinoa during the last 20 minutes of simmering. You may need to add a bit more stock to accommodate the grains.

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion, carrot, and celery (the mirepoix) and cook, stirring occasionally, until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
  4. Stir in the rinsed lentils, vegetable stock, bay leaf, and thyme sprigs.
  5. Season generously with salt and freshly ground black pepper.
  6. Increase the heat to bring the soup to a boil.
  7. Once boiling, reduce the heat to low, cover, and let it simmer gently for 30-40 minutes, or until the lentils are tender but not mushy.
  8. Remove the pot from the heat. Fish out the bay leaf and thyme sprigs. If the soup is too thick for your liking, stir in a bit more vegetable stock or water until it reaches your desired consistency.
  9. Taste the soup and adjust the seasoning with more salt and pepper if needed.
  10. Serve hot, perhaps with a drizzle of olive oil and some crusty bread.
  11. Stir in a few large handfuls of fresh spinach or chopped kale during the last 5 minutes of cooking for a boost of greens. A squeeze of fresh lemon juice at the end will brighten all the flavors.
  12. Finish with a flourish! A drizzle of high-quality extra virgin olive oil, a dollop of vegan yogurt, or a sprinkle of fresh parsley just before serving adds a wonderful richness and fresh flavor.

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 18gFat: 8g

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