Hearty Vegetarian Lentil Soup (Easy, Cozy, and Protein-Packed)
A cozy Hearty Vegetarian Lentil Soup that’s simple, flavorful, and perfect for cold days. Broth-based, full of plant protein, and inspired by classic Sicilian cooking with a fun New Year’s lentil tradition.
Ingredients
- 9 oz cooked lentils *or start with dried and cook in water/broth (see notes below)
- 1 tablespoon butter
- 2 tablespoon olive oil
- 1 small sprig of rosemary
- 2 sprigs of thyme
- 1 –2 small bay leaves or 1 medium
- 2 celery stalks chopped finely
- 2 carrots chopped
- 1 garlic clove minced
- 1 onion chopped
- 1 Butter potato peeled and cubed
- 2 tablespoons tomato paste
- 1 quart of vegetable broth
- 2 cups of water
- Salt to taste
- Pepper to taste
- fresh parsley to garnish, optional
Instructions
Note: This soup can be made using either pre-cooked lentils or dry lentils. Follow the option that applies to you below — the timing and liquid differ slightly.
- Chop the onion, carrots, and celery. Mince the garlic. Dice the potato into small, even cubes.
- Heat a mix of butter and olive oil in a pot over medium heat.
- Add onion, carrots, and celery; cook over medium-low heat until tender. Add garlic and cook 1 minute.
- Add rosemary sprig, thyme sprig, and bay leaves. Stir in the tomato paste.
- Add the finely diced potato.
- Pour in the broth and/or water, adding enough liquid to gently cook everything. Adjust to your preference for a brothier or thicker soup.
- Add the cooked lentils (or dried lentils if cooking from scratch).
- If using pre-cooked lentils, add them after the broth and potatoes. Simmer for 20–30 minutes, or until the potatoes are fork-tender and the flavors have come together.
- If using dry lentils, add them with the broth and potatoes. Bring to a gentle boil, then reduce to a simmer and cook for 30–40 minutes, stirring occasionally, until the lentils and potatoes are tender.
- Bring the soup to a gentle boil. Let the soup simmer until the potatoes and vegetables are tender and the flavors have come together—about 20–25 minutes if using pre-cooked lentils, or 30–40 minutes if using dry lentils.
- Season with salt and pepper.
- Remove rosemary and bay halfway through; leave thyme sprigs in for the full simmer.
- Adjust seasoning as needed.
- Serve with Parmigiano cheese, feta cheese, or just a really good piece of crusty bread. Garnish with fresh chopped parsley.
Notes
If you’re starting with dried lentils:
-Use ½ cup dried lentils to get about 9 ounces cooked, which is the amount used in this recipe.
-Dried lentils can be cooked ahead or added directly into the soup with the broth. Follow package cooking time for whichever lentils you select.
Servings Note
This recipe makes 4 larger servings or 5 smaller cup-size servings.
Tried this recipe?Let us know how it was!
