This post may contain affiliate links. Please read my disclosure policy for more details.
This green lentil soup makes a budget-friendly one-pot meal that the whole family will love. He vegan, healthy, rich in plant protein, and absolutely delicious.
Published in October 2020/updated in May 2026
Even though it’s getting warmer here in London, I wanted to share another delicious vegetarian staple I grew up eating. A very simple recipes that use basic ingredients, little effort, and turn green lentils into extraordinary, Healthy, delicious soup.
Join my newsletter to get free weekly recipes!
Inspired by my Italian pasta with lentilsThis green lentil soup is addictive ginger, cumin and coriander, a combination that packs a delicious warm spicy flavor.
And you get the texture is beautiful and thick by just mixing some of the soup. You can also add small potatoes, cut into pieces, to the lentils to make them denser and thicker.
Finish with fresh lemon juice and dry bread for dipping, and you will get an extraordinary experience vegan and vegetarian foodwith the whole family begging for a minute!
This green lentil soup is just that delicious, easy to customize, freezer friendly, and absolutely great all year round.
Let’s see how to make it!
Pay attention to how to make it
List of ingredients
How to make green lentil soup
(Note: this is a short description; The complete recipe is at the bottom of the page.)
- Saute diced carrots, onions and celery in olive oil.
- Stir in garlic and herbs.
- Add remaining ingredients.
- Cook until lentils are tender (about 30 minutes).
- Take half the soup, puree it, and put it back into the pot.
- Serve with a drizzle of extra-virgin olive oil, a splash of fresh lemon juice, and more black pepper, if you like. Serve and enjoy with crusty bread for dipping, it’s that easy crostini, Italy panini bread, or Crispy croutons!
Recipe notes
Green lentil soup ingredients
Fry: If you’re familiar with my recipes, you’ll know sauté is an important flavor base for any Italian soup. This is basically a mixture of diced carrots, celery, and onions sauté in olive oil until translucent. Then add the garlic, cook until fragrant then add the main ingredients. This is the same method used for this icon pasta and beans, or pasta with chickpeas. Soffritto is a must and brings a lot of flavor.
Lentils: Lentils are a nutritional powerhouse, flavorful, inexpensive, and a kitchen staple. They also add a creamy, warming texture to the soup. Green lentils are very popular in Italy, but you can replace them with brown lentils; they work well.
Herbs and spices: Although cumin, coriander and ginger not a popular ingredient in Italian recipes, I really like how it works with lentils. I love big flavors, and this combination delivers great flavor without being overpowering.
Broth: You can use vegetable or chicken stock, or even water. Addition of tomato paste and bay leaf makes the soup richer and more flavorful, but you can skip it if you are using a soup or stock that is already very flavorful.
Spices + lemon juice: Be sure to taste before serving and adjust the seasoning to your liking. Add a squeeze of lemon juice for added freshness and a little acidity that enhances the taste.
How to customize it
If you like something different or just want to add more nutrition, here’s what I can recommend:
- Vegetables: Feel free to add more vegetables like carrot, cherry tomato, or a leeks as a substitute for onions. Add green leafy vegetables such as spinach, kale, or Swiss chard in the last few minutes of cooking.
- More protein: If you’re not vegan, consider adding grilled, shredded chicken or a handful grated Parmesan. For more vegetable proteinYou can add canned beans or white beans to add additional nutrition. Remember to adjust seasonings and liquids if necessary.
Storage tips
That leftover green lentil soup tastes better and keeps well in the refrigerator for up to 3-4 days when stored in an airtight container. You may need to add a little water to warm it up stove or in microwave.
It can also be frozen: divide into airtight containers (leave 1 inch of space at the top) and freeze for up to 2 months.
Looking for more lentil soup?
If you make this delicious green vegetable lentil soup recipe or if you have any questions, let me know! Leave a comment, rate, or tag a photo #smartfood on Instagram. I’d love to hear your thoughts!
For more recipe updates, subscribe to my newsletter and follow me Instagram, PinterestAnd Facebook.
Green Lentil Soup
This green lentil soup makes a budget-friendly one-pot meal that the whole family will love. He vegan, healthy, rich in plant protein, and absolutely delicious.
Portion: 6
Calories: 283kcal
- 1½ Tablespoon olive oil or extra virgin olive oil, plus more for serving
- 1 medium sized onions, cut into cubes
- 1 big carrot, cut into cubes
- 1 large celery ribs, cut into cubes
- 2-3 garlic cloves, chopped or pressed
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon coriander powder
- 2 cups (400 grams) green lentils or brown lentils
- 6 cups (1440ml) vegetable stock, or chicken broth (low sodium)
- 1 tablespoon tomato paste, or 1/3 cup diced tomatoes (optional)
- 2 Bay leaf
- ¾ – 1 teaspoon fine salt, or according to taste
- ¼ teaspoon black pepper, plus more for serving
- 1 small potatoes, cut into pieces (optional, add if you want a thicker texture)
- fresh lemon juice, to serve
-
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, carrots and celery and cook for 5 minutes, until the onions are soft and translucent.
-
Then add the garlic, spices and cook for one minute, stirring constantly.
-
Add remaining ingredients, bring to a boil, then reduce heat to medium-low and cover. Boil for about 30 minutes, or until the lentils are soft.
-
Turn off the fire, let cool slightly, then discard the bay leaves. Then transfer half of the soup to a blender, puree, put the soup back into the pot and stir well. Alternatively, you can use a hand blender to make only part of the soup.
-
Now taste it and make sure you are satisfied with the seasoning and consistency; You may want to add more salt and pepper to your taste (depending on the stock used). And add a little water if you prefer a thinner soup.
-
Serve warm, with a drizzle of extra virgin olive oil, black pepper and a squeeze of lemon juice for freshness. Don’t forget the dry bread, enjoy!
Calories: 283kcal | Carbohydrate: 44G | Proteins: 18G | Fat: 4G | Saturated fat: 1G | Polyunsaturated fats: 1G | Monounsaturated fats: 3G | Sodium: 403mg | Potassium: 720mg | Fiber: 21G | Sugar: 3G | vitamin A: 2262IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 5mg
Join my newsletter to get free weekly recipes!
PakarPBN
A Private Blog Network (PBN) is a collection of websites that are controlled by a single individual or organization and used primarily to build backlinks to a “money site” in order to influence its ranking in search engines such as Google. The core idea behind a PBN is based on the importance of backlinks in Google’s ranking algorithm. Since Google views backlinks as signals of authority and trust, some website owners attempt to artificially create these signals through a controlled network of sites.
In a typical PBN setup, the owner acquires expired or aged domains that already have existing authority, backlinks, and history. These domains are rebuilt with new content and hosted separately, often using different IP addresses, hosting providers, themes, and ownership details to make them appear unrelated. Within the content published on these sites, links are strategically placed that point to the main website the owner wants to rank higher. By doing this, the owner attempts to pass link equity (also known as “link juice”) from the PBN sites to the target website.
The purpose of a PBN is to give the impression that the target website is naturally earning links from multiple independent sources. If done effectively, this can temporarily improve keyword rankings, increase organic visibility, and drive more traffic from search results.