This simple lentil vegetable soup is easy to make, deeply comforting, not heavy, yet still hearty. It's packed with vegetables, gently thickened with lentils and breadcrumbs, and comes together in about 30 minutes.
Just like my Mushroom Barley Soup, this is one of those soups that doesn't ask much of you. A little chopping, a little simmering, and suddenly you've got a pot of something warm and nourishing. It's flexible, forgiving, and easy to make your own.
It's in the same cozy, dependable category as my Cuban Vegan Lentil Soup, Lentil Loaf with Sweet & Tangy Glaze, and Lemony Brown Lentil Soup, recipes I come back to again and again when I want more lentils in my life.
Like most lentil soups, this one tastes even better the next day, especially with a piece of crusty bread for dipping and scooping.
Jump to:
Why I Love This Recipe
- It's a clean, wholesome soup that feels both light and satisfying.
- It's made with simple, everyday ingredients
- I love how the vegetables and lentils do all the work here. The flavors build naturally without needing much more.
- It's hearty without feeling heavy
- Flexible and easy to adapt to what's on hand
- Makes great leftovers for the next day
Shopping List
Brown or green lentils work best because they hold their shape. Red lentils will break down too much, but if you're looking for the greatest red lentil soup, you've got to try this Easy Carrot and Lentil Soup.
Tomatoes: I've made this soup with cans of San Marzano tomatoes and fire-roasted diced tomatoes. Both work great.
Escarole: Escarole is a leafy green with a mild bitterness that softens as it cooks, adding depth without overpowering the soup. Spinach or kale is an easy substitute.
Herbs: I use oregano in this dish, but feel free to sub with your favorite dried herb like thyme or basil. You can also leave it out entirely and let the veggie flavor shine.
See the printable recipe card for quantities and a full list of ingredients.
Make It Your Own
- Vary the vegetables if you have them on hand. Green beans work well.
- Add about a cup of chopped potatoes or sweet potatoes and cook with the onions and carrots.
- Add hot sauce or red pepper flakes to make it spicy.
How To Make Lentil Vegetable Soup
See the complete printable recipe card below for the details.
Step 1: In a 4-quart pot, combine the vegetable broth, lentils, and bay leaf. Bring to a boil, then reduce the heat and simmer for about 20 minutes. There will be water left in the pot, and that is fine.
Step 2: Meanwhile, heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and carrots and cook, stirring occasionally, for about 6-7 minutes.
Step 3: Add the zucchini, yellow squash, and garlic to the skillet. Cook for another 6-7 minutes, until the vegetables begin to soften.
Step 4: Stir in the escarole and dried oregano and cook for about 2 minutes, until wilted and tender.
Step 5: Add the tomatoes with their juice, breadcrumbs, cooked vegetables, salt, pepper, and 1 cup of water to the pot with the lentils. Break up the tomatoes with the back of a spoon if needed.
Step 6: Increase the heat to high and bring the soup to a boil, then reduce the heat to low and cover.
Step 7: Simmer for about 5 minutes to let the flavors come together. Taste and adjust salt as needed.
Step 8: Serve warm with crusty bread or on a bed of rice or pasta. Top with a drizzle of olive oil or a splash of lemon juice if desired.
Top Tips
- Chop vegetables evenly, so they cook at the same rate
- Break up the tomatoes with the back of a spoon for a smoother broth
- The soup thickens as it sits, so add a splash of water or broth when reheating if desired
- Taste and adjust the seasoning at the end for the best flavor
Serving Suggestions
- Serve with crusty bread or a warm baguette
- Spoon over cooked pasta or rice for a heartier bowl
- Add a simple green salad using the remaining escarole with Homemade Italian Vinaigrette on the side
- Finish with a drizzle of olive oil, lemon juice, or fresh herbs like parsley
- Top with a dollop of Easy Lemon Pistachio Gremolata or Zucchini Pesto.
Lentil Vegetable Soup FAQS
100%! Yes. This soup tastes even better the next day. Store it in the refrigerator for up to 4 days and reheat gently on the stove.
Yes. Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat, adding water or broth if needed.
The breadcrumbs help lightly thicken the broth and give the soup a more comforting, stew-like texture.
Looking For More Lentils In Your Life?
Don't leave me hanging - drop a comment and tell me how this Lentil Vegetable Soup turned out! Was it love at first bite? Surprisingly edible? Or a full-on yuck. And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
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Recipe Card
Lentil Vegetable Soup
Equipment
- large skillet
- large pot
Ingredients
- 3 cups vegetable broth or 1 tablespoon of vegetable base paste and 3 cups of water
- ¾ cup dry lentils brown or green
- 1 bay leaf
- 2 tablespoons olive oil
- 1 medium onion coarsely chopped
- 2 medium carrots cut into ½-inch slices
- 1 medium zucchini cut into ½-inch pieces
- 1 medium yellow squash cut into ½-inch pieces
- 3 cloves garlic minced
- ½ medium head escarole coarsely chopped; sub with spinach or kale
- 1 teaspoon dried oregano or thyme
- 1 28-ounce can tomatoes I use San Marzano
- 1 cup water
- ¼ heaping cup dried breadcrumbs
- 1 -1½ teaspoons salt or to taste
- ½ teaspoon ground black pepper
Garnish
- squeeze of lemon juice optional
- drizzle of olive oil optional
- parsley optional
- red pepper flakes optional
Instructions
- Cook the lentils: In a 4-quart pot, combine the vegetable broth and lentils. Add a bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until mostly tender. Do not drain the excess broth.
- Cook the vegetables: Meanwhile, heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and carrots and cook for about 6-7 minutes, stirring occasionally.
- Add remaining vegetables: Add the zucchini, yellow squash, and garlic to the skillet. Cook for about 6-7 minutes, until the vegetables begin to soften. Stir in the escarole and oregano and cook for about 2 minutes, until just tender.
- Combine everything: Add the can of tomatoes, breadcrumbs, cooked vegetables, salt, pepper, and 1 cup of water to the pot with the lentils. Stir well, breaking up the tomatoes with the back of a spoon if needed.
- Simmer: Increase the heat to high and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 5 minutes to allow the flavors to come together.
- Adjust and serve: Adjust seasoning to taste. Add a squeeze of lemon, red pepper flakes, fresh herbs (like parsley), or a drizzle of olive oil over the top. Serve warm with crusty bread, or over rice.
Regi Pearce says
This is one of those soups I make when I want something clean and nourishing without overthinking. It’s flexible, comforting, and somehow tastes even better the next day, which makes it perfect for leftovers.