One-Pot Lentil Soup

Hearty, inexpensive, nutrient-rich, and cozy, this lentil soup is a go-to in my kitchen! Plus, it can all be made in one pot for simple cleanup.

Ingredients/ shopping list:

  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and chopped
  • 3 celery ribs, chopped
  • 2 cups yellow, red, or sweet potatoes, diced
  • 2 cups dry green or brown lentils
  • 6 cups vegetable broth or vegan chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • 2 tablespoons nutritional yeast
  • optional: fresh parsley, 1 lemon

Ingredients for One-Pot Lentil Soup 1Ingredients for One-Pot Lentil Soup 2

Cooking Instructions:

Step 1.

Chop, peel, mince, and dice your onion, garlic, carrots, celery, and potatoes. Rinse lentils.

Step 1A for One-Pot Lentil Soup

Step 1B for One-Pot Lentil SoupStep 1C for One-Pot Lentil Soupm

Quick tip: save your veggie scraps in a freezer bag to make homemade veggie broth. Sustainable and free!

Step 1D for One-Pot Lentil Soup

Step 2.

Heat a large pot over medium heat. Once hot, add oil, onion, carrots, celery, and potatoes. Season with a pinch of salt and pepper and stir.

Step 2A for One-Pot Lentil SoupStep 2B for One-Pot Lentil Soupm

Step 3.

Sauté vegetables for 3-5 minutes or until slightly tender and golden brown. Then, add minced garlic and cook for 30 seconds until fragrant.

Step 4.

Add spices, broth, and rinsed lentils. Bring to a boil, then cover and let simmer for 20 minutes or until lentils are cooked and tender.

Step 4 for One-Pot Lentil Soup

Step 5.

Taste and adjust flavor as preferred. Garnish with fresh parsley and lemon juice (optional), and serve as is or with your favorite toasted bread.

Step 5 for One-Pot Lentil Soup

Step 6.

Store leftovers in the fridge for up to 1 week, or in the freezer for up to 1 month.

Step 7.


Final Step for One-Pot Lentil Soup