Easy Green Lentil Soup Recipe
This Easy Green Lentil Soup is hearty, smoky, and a little spicy, with tender green lentils, carrots, celery, fire-roasted tomatoes, warm spices, and a splash of apple cider vinegar. It’s pantry-friendly, vegan-friendly, and perfect for an easy weeknight dinner or meal prep.
Servings: 6
Calories: 169kcal
Ingredients
- 1 tablespoon olive oil
- 3 medium carrots, chopped into ¼" pieces
- 1 small yellow onion, finely chopped
- 2 ribs celery, finely chopped (with leaves)
- 1 cup green lentils
- 32 oz vegetable stock (can use chicken stock or beef stock as well)
- 1 14.5 oz can fire roasted diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- 2 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- 1 ½ tablespoon apple cider vinegar (preferably organic)
- salt and pepper, to taste
Instructions
- In a 5 quart saucepan or stockpot, heat olive oil over medium-low heat.
- Add celery, onion, and carrot- season with salt and pepper, and cook until slightly softened and translucent, about 7 minutes.
- Add spices, stir to combine and cook until fragrant, about 1 minute.
- Add rinsed lentils, fire roasted tomatoes, 1 tablespoon vinegar (reserve ½ tablespoon for end of cooking) and stock- turn heat to high and bring to a boil.
- Reduce heat to low and cover. Cook on low until soup is thickened and lentils and veggies are fully cooked, 45 minutes.
- Finish soup with salt and pepper to taste, stir in reserved ½ tablespoon apple cider vinegar and serve!
Notes
- Lentils: No soaking needed. Rinse the green lentils before adding them to the pot.
- Stock: Use vegetable stock to keep the soup vegan, or substitute chicken or beef stock if preferred.
- Spice level: Reduce or omit the crushed red pepper flakes for a milder soup.
- Vinegar: Add the apple cider vinegar at the end so it stays bright and doesn’t interfere with the lentils softening.
- Consistency: The soup will thicken as it sits. Add a splash of stock or water when reheating if needed.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 169kcal | Carbohydrates: 27g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 644mg | Potassium: 495mg | Fiber: 11g | Sugar: 4g | Vitamin A: 5555IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 3mg