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Bowl of easy one-pot lentil soup with carrots, celery, diced tomatoes, and herbs in a rich tomato-based broth, served with bread on the side.

Easy One-Pot Lentil Soup

This easy one-pot lentil soup is hearty, budget-friendly, and packed with flavor. Made with lentils, vegetables, and a seasoned tomato broth, it simmers into a simple, comforting meal with minimal prep. Perfect for weeknights, meal prep, and freezer-friendly leftovers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1/2 tsp coriander
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1 cup brown or green lentils rinsed (do not use red lentils)
  • 1 14.5-ounce can diced tomatoes, with juices
  • 6 cups low-sodium vegetable broth or chicken broth
  • 1 teaspoon soy sauce or Worcestershire sauce
  • 1 tablespoon lemon juice or red wine vinegar plus more to taste
  • Salt to taste
Optional finish:
  • Extra-virgin olive oil drizzle
  • Chopped fresh parsley

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
  3. Add garlic and cook 30 seconds, just until fragrant.
  4. Stir in tomato paste. Cook 1–2 minutes, until it deepens slightly in color and smells caramelized.
  5. Add cumin, smoked paprika, thyme, coriander, and black pepper. Stir 30 seconds to bloom the spices.
  6. Add lentils, diced tomatoes with juices, broth, bay leaf, and soy sauce (or Worcestershire).
  7. Bring just to a boil, then immediately reduce to a gentle simmer. Cover partially and cook 30–35 minutes, stirring occasionally, until lentils are tender but not mushy.
  8. Remove bay leaf.
  9. For a lightly thickened but still brothy texture, blend 1 cup of the soup and return it to the pot. (Blend up to 2 cups for thicker texture.)
  10. Stir in lemon juice. Taste and adjust salt as needed.
  11. Serve hot, drizzled with olive oil and sprinkled with parsley if desired.

Notes

  • Use brown or green lentils only.
  • Keep at a gentle simmer.
  • Blend 1 cup for brothy body; 2 cups for thicker texture.
  • Add lemon off heat and adjust salt after.