With a quick method and a variety of vegetables packed into the broth, this vegetarian Lentil Soup is a perfect weeknight family dinner—especially when you’re craving comfort food!
Vegetarian Lentil Soup
I know first hand that many toddlers don’t love eating bowls filled with a mix of ingredients, so I like to make my lentil soup with a range of veggies blended right into the broth—yet let the texture and shape of the lentils shine through.
This cuts down on potential irritation of finding a rogue piece of onion and just makes for a pleasing texture in this vegetarian soup.
Lentils are quick to cook, fiber, full of vegetarian protein, and pack a decent amount of iron. They are also incredibly inexpensive, so having a package in the pantry is a great way to ensure that you are never too far from a yummy family dinner.
This easy Lentil Soup recipe uses basic ingredients and a straight forward cooking method to keep things easy even if you’re making this on a weeknight.
Ingredients You Need
To make this soup you’ll need:
- Reduced-sodium broth: Chicken or vegetable
- Crushed tomatoes
- Onion: I use yellow onions here, but white would work too.
- Carrots
- Brown lentils: Green lentils will also work similarly. (Do not use red lentils here.)
- Garlic
- Olive oil
And a few pantry spices including salt and dried thyme. Nothing too unusual! (It’s also pretty delish topped with a little grated Parmesan cheese.)
Step-by-Step Instructions
Here’s a look at the easy process involved in making this veggie lentil soup. Scroll down to the bottom of this post for the full information.
- Add the onions, carrot, garlic, thyme, and salt to a blender or food processor.
- Grind to chop finely.
- Heat olive oil in a medium pot over medium heat. And the vegetables, stir to coat, and cook until just starting to soften.
- Add the tomatoes and broth, cover, and bring to a boil.
- Remove cover, reduce heat to a simmer, and stir in the bay leaf and lentils. Cover slightly, and simmer until the lentils are soft.
- Serve topped with Parmesan cheese, if desired.
TIP: You can use butter instead of olive oil if you prefer.
Can I make this Vegetarian Lentil Soup without a blender?
Sure thing! Simply roughly chop them and proceed with the recipe.
How long can I store leftovers of this Lentil Soup?
This soup is delicious when it’s just made, but it tastes pretty great leftover, too. It does thicken up as it chills though, so you may want to add more broth when reheating.
Store it in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. Thaw overnight in the fridge or on the defrost setting in the microwave.
What’s the best way to serve soup to my toddler?
If your toddler is still learning to like soup, start with a small serving to avoid overwhelming them with a new food. And you can give them something to dip into the soup, like crackers or corn bread muffins.
You can even puree it completely smooth and serve it in a reusable pouch.
Best Tips for Success
- Store leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight or use the defrost setting on your microwave, then warm through at regular heat once thawed. Stir in a little water when reheating if the soup has become very thick.
- To make this without a food processor: Simply finely chop the veggies and proceed with the recipe.
- You can also chop the veggies with a knife, then puree the finished soup for a smoother option.
- Top with Parmesan cheese, shredded cheese, additional salt and pepper, and/or hot sauce for parents as desired.
- You may also like Easy Chicken Soup, Extra-Veggie Minestrone Soup, Alphabet Soup, and my go-to Soups for Kids.
I’d love to hear what your family thinks of this recipe if you make it so please comment below with feedback!
This post was first published May 2018.
Favorite Lentil Soup with Veggies
Ingredients
- 2 cups onion (roughly diced)
- 2 cups carrot (roughly diced)
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 cup crushed tomatoes
- 1 quart reduced-sodium vegetable stock (or chicken stock)
- 1 bay leaf (optional)
- 1 1/2 cups dry brown lentils
- Parmesan (optional)
Instructions
- Add the onions, carrot, garlic, thyme, and salt to a blender or food processor. Grind to chop finely.
- Heat olive oil in a medium pot over medium heat. And the vegetables, stir to coat, and cook for about 6 minutes or until just starting to soften.
- Add the tomatoes and broth, cover, and bring to a boil.
- Remove cover, reduce heat to a simmer, and stir in the bay leaf and lentils. Cover slightly, so the lid is just partly on and some steam can escape, and simmer until the lentils are soft or about 20-25 minutes
- Serve topped with Parmesan cheese, if desired.
Notes
- Store leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight or use the defrost setting on your microwave, then warm through at regular heat once thawed. Stir in a little water when reheating if the soup has become very thick.
- To make this without a food processor: Simply finely chop the veggies and proceed with the recipe.
- You can also chop the veggies with a knife, then puree the finished soup for a smoother option.
- Top with Parmesan cheese, shredded cheese, additional salt and pepper, and/or hot sauce for parents as desired.
We absolutely love this recipe! My 3 kids, husband and I eat this soup and it’s the only lentil soup we eat. I have added zucchini at the end and it’s great! We also add some chili for the adult bowls
😀
Also, Amy is awesome! I make your quick lunches for my boy who started kindergarten.
I’m so glad to hear that!
Will diced tomatoes work in place of crushed tomatoes?
Sure
Very delicious! I added a splash of milk into mine. Very good!
I forgot to check the lentils before stopping the boil so they were a little tough. 😂 rookie mistake
Looking forward to trying this. Could you use canned lentils?
I haven’t tried that and since they are already cooked, you might want to reduce the liquid and cook the veggies first, then add the lentils towards the end.
Can red lentils be used instead of brown?
They can, though they cook much faster and breakdown more easily so the texture will be different than what’s shown here.
Would this be okay for a 10 month old?
Yes, should be fine!
Really good, i added zuccini and blended everything at the end. Parm cheese made it even better!
So so. Needs meat or bread or something for texture. No matter how well I sort and rinse the Lentils I inevitably bite into a rock of some kind. Not a fan.
That does sound unpleasant. Maybe try a different brand?
I tried this out tonight, my 2 year old has had a fever and isn’t eating, I was so pleased that she actually ate the lentil soup! Thank you, and great job 😀
For the crushed tomatoes do you just buy a whole tomato and chop it?
You can do that or use canned crushed tomatoes.
It was pretty good. My 5 year old liked it, but my 8 year old didn’t. I also added bell pepper. I like how healthy it is with goo flavor. My only complaint is that it definitely takes longer than 30 minutes to make it. At least an hour, minimum, from start to finish. The simmering alone is almost 30 minutes.
My 18-month son loved this. I cut all veggies with a knife but noticed that he wouldn’t eat it without pureeing. So i ended up pureeing the soup after making the whole thing. He loved it!
Simple and everyone likes it! My 2 year old is happy to eat it and I’m always happy to add a fiber packed recipe to the repertoire 😊
Delish for all! Thanks for sharing Amy!
My girls love this dish! Thank you ❤️
I’m so glad to hear that!
Very strong taste of raw garlic and onion even after boiling for 30 minutes.
I’d definitely recommend frying the vegetables first.
Really good – thank you!
My very picky toddler (who always rejects veggies) loves this soup!!
This has become a go-to recipe for my toddler. I make it as is and it always turns out perfectly. My now-22 month old daughter has eaten this since she was about 16 months. I freeze portions for her in small glass jars and it thaws beautifully. It’s a meal the whole family enjoys. Thank you!!
Made this with red lentils and blended in a food processor instead of a blender. Just added the broth after.
Turned out great! I add a little more salt to my bowl but left the tot’s as-is.
I’m so glad!
Which lentils can I use?
Brown work well
Hi
Do you use dried or pre-cooked lentils in this recipe please?
Thanks
Dried!
Brill, thanks 🙂
Hello!
I am just writing when my little one is eating the soup with delight.
Thank you very much for this amazing, easy and fast recipe.
Hooray!!
My daughter love this recipe. I decided not to blender the lentil. And serve the lentil with shredded cheddar cheese and butter. She mixed them well in her bowl. She said is good!!!!!
I’m so glad she liked it!
I’m so glad she liked it!