Green Lentil Soup
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This green lentil soup makes a budget-friendly one-pot meal that is a hit with the entire family. It’s vegan, healthy, loaded with plant-based protein, and absolutely delicious.
Published in October 2020/updated in May 2026
Although the temperatures are getting warmer here in London, I would love to re-share another terrific vegetarian staple I grew up eating. A super simple recipe that uses basic ingredients, minimal effort, and turns green lentils into an incredible, healthy, flavorsome soup.
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Inspired by my Italian pasta with lentils, this green lentil soup is jazzed up with ginger, cumin, and coriander, a combination that packs a deliciously warm spicy flavor.
And you get a wonderful, thick texture by simply partially blending the soup. You might also add a small potato, cut into chunks, to the lentils for more body and thickness.
Finish with some fresh lemon juice and crusty bread to dunk in, and you’ll have a wonderful vegan and vegetarian meal, with the whole family begging for seconds!
This green lentil soup is so delicious, easy to customize, freezer-friendly, and absolutely great year-round.
Let’s see how to make it!
Watch how to make it
List of the ingredients
- Green lentils
- Soffritto(onion, carrots, celery)
- Garlic
- Olive oil
- Vegetable broth
- Tomato paste
- Ground ginger, cumin, and coriander
- Bay leaves
- Salt & Pepper
How to make green lentil soup
(Note: this is a quick description; the full recipe is at the bottom of the page.)
- Sauté the diced carrot, onion, and celery in olive oil.
- Stir in garlic and spices.
- Add the rest of the ingredients.
- Cook until the lentils are tender (about 30 minutes).
- Scoop out half the soup, blend it, and return it to the pot.
- Serve with a drizzle of extra-virgin olive oil, some fresh lemon juice, and more black pepper, if you like. Serve and enjoy with crusty bread to dunk in, such as easy crostini, Italian panini bread, or crispy croutons!
Recipe notes
Green lentil soup ingredients
Soffritto: If you’re a bit familiar with my recipes, you know soffritto is an essential flavor base to any Italian soup. It’s basically a mixture of diced carrots, celery, and onion sauteed in olive oil until translucent. Then add garlic, and cook just until fragrant before adding the main ingredients. This is the same method used for this iconic pasta e fagioli, or pasta with chickpeas. Soffritto is a must and brings plenty of flavors.
Lentils: Lentils are nutritional powerhouses, flavorful, inexpensive, and essential kitchen staples. They also add a creamy, hearty texture to the soup. Green lentils are very popular in Italy, but you can substitute them with brown lentils; they work just fine.
Spices: Although cumin, coriander, and ginger are not popular ingredients in Italian recipes, I absolutely love how they work with lentils. I love big flavors, and this combination delivers a flavor punch without being overpowering.
Broth: You can use vegetable or chicken broth, or even water. The addition of tomato paste and bay leaves makes the broth richer and flavorsome, but you’re welcome to skip them if using a broth or stock that is already very flavorful.
Seasoning + lemon juice: Make sure to taste it before serving and to adjust the seasoning to your liking. Add a squeeze of lemon juice to add freshness and a bit of acidity that elevates the flavors.
How to customize it
If you fancy a twist or you just want to add more nutrients, here’s what I can recommend:
- Vegetables: Feel free to add more veggies such as carrots, cherry tomatoes, or a leek instead of the onion. Stir in leafy greens such as spinach, kale, or Swiss chard in the last few minutes of cooking.
- More protein: If you’re not vegan, consider adding some roasted, shredded chicken or a generous handful of grated Parmesan. For more plant-based protein, you can add canned chickpeas or white beans to add extra nutrition. Remember to adjust the seasoning and liquid accordingly if needed.
Storage tips
The green lentil soup leftovers taste even better and keep well in the fridge for up to 3-4 days when stored in an airtight container. You might need to add a bit of water to warm it up on the stovetop or in the microwave.
It’s also freezable: divide among airtight containers (leaving 1 inch of space at the top) and freeze for up to 2 months.
Looking for more lentil soups?
- Spicy red lentil soup
- Vegan lentil soup
- Chard and red lentil soup
- Smoky chickpea and lentil soup
- Spicy red lentil soup
- Mediterranean lentil soup
If you make this delicious green lentil soup recipe or if you have any questions, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Green Lentil Soup
Ingredients
- 1½ Tablespoon olive oil or extra virgin olive oil, plus more to serve
- 1 medium-sized onion, diced
- 1 large carrot, diced
- 1 large celery rib, diced
- 2-3 garlic cloves, minced or pressed
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 cups (400 grams) green lentils or brown lentils
- 6 cups (1440 ml) vegetable broth, or chicken broth (low-sodium)
- 1 tablespoon tomato paste, or 1/3 cup diced tomatoes (optional)
- 2 bay leaves
- ¾ – 1 teaspoon fine salt, or according to taste
- ¼ teaspoon black pepper, plus more to serve
- 1 small potato, cut into chunks (it's optional, add it if you prefer a thicker texture)
- fresh lemon juice, to serve
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add onion, carrots, and celery, and cook for 5 minutes, until the onion is soft and translucent.
- Then add garlic, spices, and cook for one minute, stirring continuously.
- Add the remaining ingredients, bring the mixture to a boil, then reduce the heat to medium-low and cover with a lid. Simmer for about 30 minutes, or until lentils are soft.
- Turn the heat off, let it cool slightly, and remove the bay leaves. Then transfer half of the soup to a blender, blend, return the soup into the pot and give a good stir. Alternatively, you can use a hand blender to whizz only part of the soup.
- Now taste and make sure you're happy with the seasoning and consistency; you might want to add more salt and pepper to suit your taste (this depends on the broth used). And add a little bit of water if you prefer a thinner soup.
- Serve it warm, with a drizzle of extra virgin olive oil, black pepper, and a little squeeze of lemon juice for freshness. Don't forget crusty bread, enjoy!
just making this soup now, it’s not ready yet but already tastes delicious. I have left out the carrot and decided not to include the potato either, but it does taste really good. I am currently on a healthy eating journey, so exploring all sorts of different meals and snacks. Thank you
That’s so great to hear. Thanks so much for sharing, Kathryn.
Best of luck with your healthy eating journey! : )
Hi Katia,
This was one of my favourite soups I’ve done of yours (and I like all your soups that I’ve made). I had made some homemade chicken stock, and it worked so well here. I followed the recipe faithfully bar the optional potato. This worked really well with some crusty bread and cheese.
Cheers,
Matthew
P. S not sure how to post this comment outside of a reply to someone else – apologies!
I had never made lentil soup before and let me tell ya what this is one incredible recipe. I’ll confess I was too sick to go and get missing ingredients. I modified this recipe heavily, though stayed within flavor profile. Possibly my most egregious sins were adding chicken (precooked and I need protein) and using a balsamic dressing to add some acidity as I didn’t have coriander/cumin. Despite these mods, I believe I stayed enough within the recipe to say I tested its principles. I will never use another base for a lentil soup, ever. So tasty.
That’s amazing, Charlie! Your feedback (modications included!) is so much appreciated. : )
Thanks a lot for sharing. x
lentil-skeptic family loved it. super easy. thanks!
Wonderful feedback! Thanks so much for sharing, Natalie – that’s very appreciated. : )
I made this soup tonight. I modified the seasonings and used herb de provence, and a can of diced tomatoes as well. I also used evoo and a bit of butter. Added Garlic and Ginger too.
Very easy, and great for cold days with some crusty bread! Thanks for this.
You’re welcome, Byrn!
Thanks for sharing your feedback and variations – I’m glad you liked it! : )
must you use the word “suffrito”…when it is simply a mirepoix? every cook knows this term…but few have heard of “suffrito”…really? must we? a little pretentious, don’t you think…i wish you well and hope you’re raking in the bucks on this site. Bob MacDonald
Hello Bob, I’m Italian and soffritto is the Italian word for a version of mirepoix. I don’t think it’s pretentious, and you are welcome to call it mirepoix if you wish. Thanks for your message. : )
PLEASE TAKE a chill pill smile.
Hi robert, it’s S O fritto, not suffrito. sounds like one is suffering lol.
Totally! Thanks for your support, Alex. 😂
Ironic that you use the word ‘pretentious’
Isn’t it ironic?
This is a perfect soup for cold, rainy days here in Northern Cali! I love the simplicity of the ingredients and the ease of the recipe. Delicious, hearty, and a crowd pleaser!
Fantastic! I’m very pleased you enjoyed this soup in the beautiful Northern California. : )
Could this recipe be made using mushroom stock instead of vegetable stock? If so, should the tomato paste be eliminated (or the tomatoes in general)? I love cooking with something so healthy as lentils but don’t always have all the ingredients on hand.
Hi Carol and happy 2024!
I think mushroom stock works fine with the lentils, but I’m not sure with the spices, especially if the flavor is intense. I would use half stock and half water in this case (and I would use the tomato paste anyway). x
I just made this soup and the flavour is wonderful. This will be my go to soup for winter.
That’s fantastic, Pam! Thanks for taking the time to share your feedback. x
My kids ate it!!! One of them even loved it. Unfortunately it doesn’t look very appealing but it was served with some fresh bread and an episode of Miss Marple, so I had no complaints after the initial high-brows. One to add to our healthy meal options.
Thank you!
I’m so happy to hear the kids liked it, Claudia!
Thanks so much for the amazing feedback. : )
Loved this soup! Added fresh ground Turmeric and lots of the slightly peel ends of Broccoli together ( I try to throw nothing out especially if they increase the fibre in a dish) with a little wine vinegar and small amount of tomato paste.. No potatoes (I am on low carbs). My soups are often what I have left in the refrigerator just before a shopping day.
Thanks so much for taking the time to share your feedback, Lynn!
I love how you made the soup, I’m sure it was delicious. : )
This soup is amazing! I added leeks because I love them and throw them in almost every soup I make, and doubled the potato so it was a bit heartier, but other than that followed the recipe exactly. Super great flavor!
Thanks for sharing your lovely feedback, Heather! I’m so pleased to hear you loved it, thanks again : )
Needed to add a bit of lemon juice, but otherwise fantastic.
I’m so pleased to hear that, Taylor! Thanks for sharing your feedback. Cheers
Love this soup!! I used already cooked lentils from Trader Joe’s so I didn’t have to simmer as long. Blending at least half is key : )
I’m so pleased you loved it, Alicia! Thanks for sharing your lovely feedback.
Cheers x
Such good and easy soup! Perfect!
Thank you for sharing your feedback, Claire! : )
Prep time five minutes? I’d say at least 15 or 20!
Hi Ursula, thanks for the feedback, I’m so glad you liked the recipe! 😊
Btw, just to avoid any misunderstanding, when I say “prep time” I mean warming the olive oil and cutting carrot, onion and celery.x