Easy Lentil Soup

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Here’s a comforting meal for you:  Easy Lentil Soup 

Bowl of Easy Lentil Soup

Of the zillion soup recipes I’ve been trying this winter, this easy lentil soup recipe is my favorite.  I’m pretty sure I’ve said that about every soup recipe I’ve made, but I seriously love this one. The lentils are healthy and filling.  It’s the perfect soup to make on a Sunday afternoon, and store in the refrigerator for the week to scoop out a cup for lunch each day.

What are the best kind of lentils to use?

Green and brown lentils tend to hold their shape when they are cooked in soup, and therefore they give the soup more texture.  Red lentils tend to dissolve when they’re cooked in soup, giving the soup a more velvety, smooth texture.  It’s up to you what you prefer! I used brown lentils for this recipe. All lentils taste pretty much the same, so there won’t be a difference in flavor if you use one over the other.

Bowl of Easy Lentil Soup

Easy Lentil Soup is a Healthy Soup Recipe!

One of the reasons I love this soup is because it’s light and healthy. This soup is Weight Watchers friendly too.  One serving is almost 2 cups- 261 calories and ZERO Weight Watchers Blue and Purple Points (5 Green).  I’ll be making this one again and again!

Easy Lentil Soup

This Easy Lentil Soup stores nicely in the refrigerator for several days. Just keep it stored in a sealed container. Warm up as much as you want for individual servings in the days following preparation. If the lentils soak up too much of the broth, it’s okay to add a little more beef broth to the soup as it’s stored in the fridge.

Here are a few more recipes using lentils that you might enjoy:

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Easy Lentil Soup

Such an easy, healthy Lentil Soup recipe!
Prep Time 20 minutes
Cook Time 45 minutes
Servings 8 servings
Calories 251kcal
Course Soup
Cuisine American
Keyword easy lentil soup, lentil soup


  • 10 cups reduced-sodium beef broth
  • 1 pound dried lentils, picked over, rinsed and drained
  • 4 large carrots, peeled and finely chopped
  • 1 large onion, peeled and finely chopped
  • 2 large celery stalks, finely chopped
  • 2 bay leaves
  • One 14.5-ounce can diced tomatoes (with juice)
  • 1 tablespoon red wine vinegar
  • freshly ground black pepper
  • 1 to 2 cups hot water
  • chopped chives, for garnish (optional)


  • In a large pot, combine the broth, lentils, carrots, onions, celery, and bay leaves; bring to a boil.  Reduce the heat, and simmer, covered, stirring occasionally, until the lentils and vegetables are tender (about 30 minutes).
  • Add the tomatoes (with juice), vinegar and pepper.  Add the water (amount depending on how much soupy broth you desire).  Cover and cook, stirring occasionally, until the flavors have blended, 10 minutes.
  • Sprinkle individual servings with chives, if desired.


  • If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of beef broth that is known to be GF.


Serving: 1g | Calories: 251kcal | Carbohydrates: 42g | Protein: 21g | Fat: 1g | Saturated Fat: 1g | Sodium: 653mg | Potassium: 1381mg | Fiber: 19g | Sugar: 5g | Vitamin A: 6112IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 5mg | Blue WW Smartpoints: 0 | Green WW Smartpoints: 5 | Purple WW Smartpoints: 0
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Lori Lange of Recipe Girl

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  • Suzanne wrote:

    Can this be made in the instant pot? If so how much time? Guessing 25 minutes on high?

    • Lori Lange wrote:

      I’m not familiar with how to adapt recipes to the Instant Pot, sorry!

  • MARY wrote:

    Delicious! Filed in my favorites.

  • Doreen wrote:

    It’s delish!! Made it twice already and other friends and family really loved it! And I love the fact it’s 0 smart points !Thank You 

  • Lianne wrote:

    What kind of lentils should I use? (Color)

    • Lori Lange wrote:

      Any lentils are fine!

  • Betsy wrote:

    I’m trying this tonight!

  • Jamie (Bitchy Baker) wrote:

    I love lentils!! I can’t wait to try this recipe!