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Top down view of lentil and vegetable soup.
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Easy Lentil Soup (NO Broth!)

This easy lentil soup recipe is a delicious and comforting meal! It's mildly spiced, but perfectly hearty and filling.
Course Soup
Cuisine American
Keyword Gluten-Free, Grain-free, Vegetables
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 bowls
Calories 150kcal
Author Lauren Goslin

Ingredients

  • 2 Tablespoons olive oil
  • 1 cup yellow onion chopped
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 2 garlic cloves
  • ¾ cup lentils French, green, or brown all work
  • ½ teaspoon cumin
  • ½ teaspoon dried thyme or 1/2 Tablespoon fresh thyme
  • 1 dried bay leaf
  • 6 cups water
  • 2 Tablespoons tomato paste
  • 1 teaspoon sea salt plus more to taste
  • black pepper to taste
  • 3 Tablespoons fresh parsley chopped
  • 1 Tablespoon apple cider vinegar
  • freshly grated parmesan optional, for serving

Instructions

  • Heat the oil in a large pot.
  • Add the onion, carrot, and celery and cook for 5 minutes until the vegetables have softened.
  • Add the garlic and cook for 30 seconds, just to bring out the flavor.
  • Stir in the lentils and spices, along with the bay leaf, water, and tomato paste.
  • Give everything a good stir and bring it all to a boil.
  • Reduce the heat to a gentle simmer, and let the soup cook for about 30-50 minutes (uncovered), until lentils are tender, but not mushy.
  • Stir in the parsley and vinegar.
  • Serve with freshly grated parmesan, if desired.

Notes

Weight Watchers points: 5
Adapted from Ina Garten

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 7g | Fat: 5.1g | Fiber: 8.7g | Sugar: 3.1g