1-Pot Everyday Lentil Soup

This recipe was so delicious and easy! I was able to whip it up on my lunch break. Used herbs de Provence and red lentils since that’s what I had on hand. Topped with cherry tomatoes based on another review recommendation. So divine! Thank you!

This is really simple and delicious. I threw in some sliced mushrooms (because I’m trying to eat more of them!) and added a splash of aged balsamic vinegar at the end. My lentils took longer to cook, which left the potatoes slightly softer.

This was a very easy to make soup for a cold, windy Wisconsin night. However, I soaked the lentils all day to cut down on the bloating felt with being new to vegetarian meals. I would also add some acid to the recipe for a bit more punch. Otherwise it was a good soup.

OMG!! This was so simple to put together I didn’t expect the final product to be as amazing as it is. It’s just delicious. Thank you so much for sharing this with us; I’m definitely adding it to my rotation. We love it.

Had so much fun making this recpie and it tasted great! Thank you!

It was ok. I wish I read comments before cooking because it needs more sourness to bright up the flavor. Next time I’ll add some tomatoes and play with sauces. But the main problem is potato. It gets overcooked badly. Next time I’ll add it 10 minutes before the end.

Made this for the first time for dinner tonight and it’s super yummy and really easy to make! Saving this to add as a regular recipe in our household.

This recipe is so good. it’s easy to make as well as the taste is delish. I really enjoyed the soup. Thank you so much. I didn’t have fresh rosemary so I used dried thyme instead and it was still good but next time I want to try dried rosemary as fresh one is hard to find in my country. I used red lentils because that’s only thing in my hand but I will definitely use brown or green lentils next time as red lentils are melted down.

Super simple, healthy and tasty soup. Highly recommend for a quick soup. I would double up on broth.

This soup is a standard in our home-always make a double batch and share with our neighbors and friends. Believe or not it is a chilly/windy day in Phoenix so have a double batch on the stove. I read over the comments and was inspired. Tonight I added some fresh chopped cherry tomatoes, vegan worcestershire and squeezed in half a lemon for some brightess. Can’t wait to see how it comes out. :)

This soup was a perfect lunch after shoveling snow

Really good! I added probably 2 more cloves of garlic, a handful of cherry tomatoes at the end and used spinach. I did have to add about 5-7 minutes for lentils to finish cooking. Definitely making again!

Great recipe, I added 4 chopped tomatos.

I made this using the Instant Pot as a slow cooker. I sauteed the veggies first in the Instant Pot, added the rest and set it on Slow Cook (“Less” for low temp) for 9 hours. The lentils were still slightly undercooked after that time, so I did end up changing the setting, and using the pressure cooking feature for 2 minutes, which was enough to finish the cooking of the lentils. It might help with the slow cook method to start with boiling broth, cook for longer on low, or cook on high for fewer hours. The soup itself was a fairly standard lentil soup and didn’t really stand out for me in any way – good and healthy but rather unexciting as lentil soup usually is.

Love this recipe! It’s hard to find lentil recipes that are not curries so this recipe is much appreciated. I followed the recipe except used dried herbs and vegetable broth made from better than bouillon with tomato paste and nutritional yeast added. I thought it turned out very good, thank you!

Very good soup. I ended up using 8 cups of water instead of the 4 mentioned in the recipe. I will try it again with your vegetable broth recipe instead of the chicken powder broth I had this time. If anyone else only has dehydrated broth on hand, I think a can of cubed tomatoes would really add what was lacking in my version, but also chunks of tomatoes would have been great regardless of which broth you use I think.

I’ve made this 3 times in the past few weeks. My boyfriend and I call it “Night’s Watch Stew” because it feels like something they would eat at the wall on Game of Thrones lol So, tonight we’re having Night’s Watch Stew for dinner! It is sooooooo good. I can’t help but to have two bowls!

I omitted the potatoes and added a bit more carrots and lintels. I used kale. This dish is delicious 😋

Made this tonight! Subbed tj’s cooked lentils & just added them later on in the cooking process. Added extra black pepper at the end. SO GOOD.

I liked this recipe because it wasn’t a curried lentil soup (I already had lots of curries in the freezer). Followed the recipe except I left out the kale because I didn’t have any. Super simple, and inexpensive to make: just a couple potatoes, carrots, and celery and I love lentils! I used prepared vegetable broth, but added a bit of nutritional yeast and a healthy tablespoon or two of tomato paste to make it more like your broth recipe.
Freezes well and got jealous glances from coworkers when I brought this to the office. Will definitely make again!

First time making any lentil dish and it was delicious! I used sweet potatoes instead of white potatoes – will defiantly make this again! I used your homemade vegetable broth too (but I had to leave out the tomato due to an allergy)

This recipe is extremely easy to make, delicious and filling. I added around 8 cloves of garlic instead of 2, and it was just right for me. My husband and I find 6 servings to be really filling and it is just as delicious (if not more) of the 3rd day as it is the 1st. Everyone should try this, especially in the colder months! It also gives you good energy afterwards.

I am a die-hard soup fan and making a pot that is tasty and nutritious is always my goal when I try something new. This soup is just the ticket. Since I didn’t use the homemade vegetable broth I took a peek at the recipe and then either added ingredients not already in the soup (tomato paste & nutritional yeast) and increased others (garlic, S&P). Other than that I added extra onions, and to make this the perfect meal I made your “Easiest Whole Grain Seeded Bread” that I like to toast and then cut into chunks to throw in most soups…could eat this for lunch & dinner every day of the week!

This is like a classic veg soup but with more protein because of the lentils – so yummy! I didn’t have any kale but it still tasted flavourful and I subbed the dry lentils for tinned lentils for convenience and it was fine. Great, staple soup recipe that you can alter to suit your own taste if you wanted to :)

I absolutely love this recipe! I’ve made it twice now- the second time I made it I froze half to take on a camping trip and it was so nice to have around the campfire. I replaced the celery with fresh green beans, upped the black pepper, rosemary and thyme (I used dried herbs), and used celery salt instead of the sea salt. I found that it takes closer to 5-6 cups of liquid. It’s now my go-to soup recipe for cold days- thanks so much!

So good! A hug hit with the family! I doubled the recipe and followed everything to the letter except for adding the juice of half a lemon. Really brightened up the flavor. This will be going into our meal rotation. Thank you!

It was so good! Do I leave the figs in there or break it up? Is it Just there to add flavor? Was a bit confused. Thanks

Absolutely wonderful, thank you, will be adding it to my favourites.

I love this soup! I made it when I was pregnant and froze it so that my partner and I would have home cooked meals at hand when baby arrived. It was delicious and comforting postpartum. Great flavors.

Yum! So easy, warm, comforting and delicious! I made this for my partner who is returning from a rainy weekend camping with Girl Scouts. We didn’t have fresh herbs on hand so I used a heaping half-teaspoon each of rosemary and thyme. I also needed an extra 2 cups of broth for a total of six. We served with grilled rosemary bread and an episode of the Great British Baking Show. Thank you for another delicious recipe!

Wow! That was delicious and easy, thank you!!

Another perfect recipe from MB! This was so delicious – hearty, filling, and so healthy. We made some garlic bread to serve with it, but it would be equally as delicious on its own! I can’t wait for it to be colder outside to enjoy this even more.

I made this with the suggested broth recipe. I love that this recipe is mostly veg with some lentils. Even then, I am going to make this soup without lentils this weekend. My gut just can’t handle them anymore. But I love the broth and veggies so I’ll make a veggie soup that I can add chicken to. I had to add chicken broth to the soup, unfortunately, because it cooked down too much as the lentils cooked. I don’t anticipate that happening when I make it next because I’m going to increase the amount of water in the broth and I won’t be adding lentils, so it won’t need to cook as long. The cook time on this recipe of 20 minutes was not long enough for the lentils. Thank you for such a yummy and healthy recipe!

My partner and I love this soup – it’s a regular in our rotation in the cooler months! It’s simple but filling and yummy. We find we need an additional 2 cups of broth for a total of 6 cups, and we also add more kale than the recipe calls for. We are also careful to bring it to a boil and then keep it at a simmer while it cooks, or the lentils take much longer to cook. Thank you for easy, delicious recipes!

This is a new household staple! Fantastic recipe! 5 of us went through 4 quarts in a day! We paired it with sourdough and vegan truffle steak butter.

Thanks. I made it today. However it sucked up all the broth because I added Quinoa to it. I should have made the quinoa separately. I omitted the potatoes and substituted them with zucchini. I added other seasonings such as Mrs. Dash Garlic and Herb, Mrs Dash Table Blend, and Andrew Zimmern Tuscan Sun. I used Pin Himalayan Salt. Taste delicious. Thanks for the recipe.

Outstanding. Great flavor. It will definitely become a staple in my house. Yum!!!

I usually leave my partner to cook soups as I’m newly veggie but they weren’t feeling great so I thought that I would give it a go! I followed your recipe and added a few aditions of my own (herbs,spices and veg) which produced a really wonderful and wholesome dish!! Thank you !

This soup has been in my weekday rotation for a long time. I make it probably a couple times a month or more. Love it! Healthy, nourishing, satisfying, savory and delicious. Thank you, Minimalist Baker!

Not a bad basis for a soup, but this recipe is extremely bland!

There are literally no spices at all in this recipe other than pepper, and that alone simply doesn’t cut it. I added paprika, chilli powder, and a lot more pepper and salt than suggested.

I made the Minimalist Baker stock for this, and found that to be fairly bland as well.

I batch cooked this to freeze, and found that you will need to prepare a lot more stock than suggested!

I have gotten a little inspiration form this recipe, but I certainly would not recommend for anybody to follow it to a tee.

Absolutely amazing!! I‘m surprised with how flavourful it was, but also not because Dana’s recipes never disappoint. I used a brown onion instead of shallots, lots of frozen spinach, fresh rosemary but dried thyme, veggie stock powder instead of broth, 1 tablespoon of nutritional yeast, 1 tablespoon of tamari and an extra 2 cups of water. Interested to know cooking times for instant pot? Xxxx

I constantly make this and it never gets old! Super packed with nutrients and fiber!! Also it’s incredibly easy for a college student like me!! Thank you very much for this recipe!! :) So yummy!

This soup is DELICIOUS! I’m just now getting into the vegan lifestyle so I’m always looking for that familiar taste I’ve come to know.

I’d like to know why your soup was an orange color? I like colorful food which is why I was attracted to this recipe.

Thanks!

I made this soup in the afternoon, for dinner that night, to help develop the flavors prior to serving it given I had to use a yellow onion instead of the shallots. In the broth, I used sprigs of both fresh rosemary and thyme to simmer. Additionally, I was a 1/4 cup shy of the lentils so I added an extra cup of broth to the soup and then near the end of cooking I tossed in a can of rinsed & drained chickpeas. Lastly, after adding the greens (I used baby spinach since the family doesn’t like sturdy greens) I finished the soup with about 1.5 TBSP of lemon juice and a little more olive oil and S & P. While the soup would have been tastier with the shallot, this did turn out a nice, stew like soup high in plant protein with the addition of the chickpeas.