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This green lentil soup is an inexpensive one-pot meal that the whole family will enjoy. It is vegan, healthy, rich in plant-based protein and absolutely delicious.
Published October 2020/updated May 2026
Even though the temperatures are getting warmer here in London, I’d like to revisit another great vegetarian staple that I ate as a child. A super easy Recipe that uses Basic ingredients, minimal effort, and transforms green lentils into an incredible, healthy, tasty soup.
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Inspired by my Italian Pasta with lentilsThis green lentil soup is spiced up ginger, cumin and coriander, a combination that offers a deliciously warm, spicy taste.
And you get one wonderful, thick texture by simply partially pureeing the soup. You can also add a small potato, cut into chunks, to the lentils for more body and thickness.
Finish with some fresh lemon juice and crusty bread for dipping, and you will have a wonderful one vegan and vegetarian foodwhile the whole family begs for seconds!
This green lentil soup is like that delicious, easy to prepare, freezer friendly, and absolutely great all year round.
Let’s see how to do it!
See how to do it
List of ingredients
How to make green lentil soup
(Note: This is a short description; The full recipe can be found at the bottom of the page.)
- Sauté the diced carrots, onions and celery in olive oil.
- Stir in garlic and spices.
- Add the remaining ingredients.
- Cook until the lentils are soft (about 30 minutes).
- Take out half of the soup, puree it and return it to the pot.
- Serve with a drizzle of extra virgin olive oil, a little fresh lemon juice and more black pepper if desired. Serve and enjoy with crusty bread for dipping, e.g. B. simple crostini, Italian panini bread, or crispy croutons!
Recipe notes
Ingredients for green lentil soup
Fried: If you are a little familiar with my recipes, you know sautéed is an indispensable flavor base for every Italian soup. It’s basically a Mixture of diced carrots, celery and onions Sauté in olive oil until translucent. Then add the garlic and cook briefly until fragrant before adding the main ingredients. This is the same method used for this icon pasta and beans, or Pasta with chickpeas. Soffritto is a must and brings with it many flavors.
Lenses: Lentils are nutritional powerhouses, flavorful, inexpensive and essential kitchen staples. They also give the soup a creamy, hearty consistency. Green lentils are very popular in Italy, but you can also replace them with brown lentils; They just work well.
Spices: Although Cumin, coriander and ginger are not popular ingredients in Italian recipes, I absolutely love how they work with lentils. I love big flavors and this combination provides a bold flavor without being overpowering.
Broth: You can use vegetable or chicken broth or even water. The addition of Tomato paste and bay leaves Makes the stock richer and more flavorful, but feel free to omit it if you are using a stock or stock that is already very flavorful.
Spices + lemon juice: Be sure to taste it before serving and adjust the seasonings to your liking. Add a squeeze of lemon juice to give it freshness and a bit of acidity to enhance the flavor.
Here’s how to customize it
If you’re looking for a change or just want to add more nutrients, I recommend the following:
- Vegetables: Feel free to add more vegetables, e.g carrots, cherry tomatoes, or a Leek instead of the onion. Stir in leafy vegetables, e.g Spinach, kale or chard in the last minutes of cooking.
- More Protein: If you’re not vegan, consider adding some fried shredded chicken or a generous handful of it grated parmesan. For more vegetable proteinYou can add cans Chickpeas or white beans to add additional nutrients. Remember to adjust seasonings and liquid accordingly if necessary.
Storage tips
The Leftover green lentil soup tastes even better and will last in the fridge for up to 3-4 days if stored in an airtight container. You may need to add some water to warm it up Stove or in Microwave.
It’s also freezable: Divide into airtight containers (leaving 1 inch at the top) and freeze for up to 2 months.
Looking for more lentil soups?
When you make these delicious greens Lentil soup Recipe or if you have any questions let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Green lentil soup
This green lentil soup is an inexpensive one-pot meal that the whole family will enjoy. It is vegan, healthy, rich in plant-based protein and absolutely delicious.
Servings: 6
Calories: 283kcal
- 1½ tablespoon olive oil or extra virgin olive oil, plus more for serving
- 1 medium onion, diced
- 1 big carrot, diced
- 1 large celery rib, diced
- 2-3 garlic cloves, chopped or pressed
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 cups (400 grams) green lentils or brown lentils
- 6 cups (1440ml) Vegetable broth, etcr chicken broth (low sodium)
- 1 tablespoon tomato paste or 1/3 cup diced tomatoes (optional)
- 2 Bay leaves
- ¾ – 1 teaspoon fine salt, or according to taste
- ¼ teaspoon black pepper, plus more for serving
- 1 small potato, cut into pieces (It’s optional, add it if you prefer a thicker texture)
- fresh lemon juice, serve
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Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add onions, carrots, and celery and cook until onion is soft and translucent, 5 minutes.
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Then add garlic and spices and cook for a minute, stirring constantly.
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Add the remaining ingredients, bring the mixture to a boil, then reduce the heat to medium-low and cover with a lid. Simmer until the lentils are soft, about 30 minutes.
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Turn off the heating, Allow to cool slightly and remove the bay leaves. Then put half of the soup in a blender, puree it, put the soup back in the pot and mix well. Alternatively, you can puree just part of the soup with a hand blender.
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Now taste and make sure you are happy with the seasoning and consistency; You may want to add more salt and pepper to taste (this depends on the broth you use). And if you prefer a thinner soup, add a little water.
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Serve warm, with a drizzle of extra virgin olive oil, black pepper and a small squeeze of lemon juice for freshness. Don’t forget the crusty bread, enjoy!
Calories: 283kcal | Carbohydrates: 44G | Protein: 18G | Fat: 4G | Saturated fat: 1G | Polyunsaturated fat: 1G | Monounsaturated fat: 3G | Sodium: 403mg | Potassium: 720mg | Fiber: 21G | Sugar: 3G | Vitamin A: 2262IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 5mg
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