Simple Lentil Soup (30 Minutes)
A quick, hearty lentil soup that's ready in 30 minutes. Packed with protein, fiber, and vegetables. One-pot and budget-friendly!
This lentil soup is proof that healthy food doesn’t have to be complicated or expensive. Lentils are ridiculously cheap, cook quickly (no soaking needed!), and are loaded with protein and fiber.
I make this at least twice a month, especially in the fall and winter. It’s warm, filling, and makes amazing leftovers. Plus, it freezes perfectly for those nights when you just can’t cook.
Ingredients
Instructions
- Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes until vegetables start to soften. Add garlic and cook for another minute.
- Add lentils and liquids: Stir in the lentils, broth, diced tomatoes (with their juice), cumin, thyme, and bay leaf. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender. Stir occasionally.
- Add greens: Stir in the spinach or kale and let it wilt for about 2 minutes. Remove the bay leaf.
- Finish and serve: Stir in lemon juice. Taste and add salt and pepper as needed. Serve hot with crusty bread if desired.
Nutrition Information
Per serving
Nutritional values are approximate and may vary based on ingredients used.
Emma’s Tips
Make it heartier: Add diced potatoes or sweet potatoes along with the lentils.
Protein boost: Top with a dollop of Greek yogurt or a sprinkle of feta cheese.
Meal prep champion: This soup actually tastes better the next day! Make it on Sunday and eat it all week.
Freeze it: Portion into freezer-safe containers. It’ll keep for up to 3 months. Just thaw and reheat!
Use what you have: No fresh greens? Skip them or use frozen spinach. No cumin? Use curry powder instead. This soup is very forgiving!
Budget tip: This entire pot of soup costs less than $5 to make and feeds 6 people. That’s less than $1 per serving!