Name: 15-Minute Lentil Soup
Prep time: 15 min
Total time: 15 min
Ingredients: 1 teaspoon extra-virgin olive oil; 0.5 small onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 1 garlic clove, minced; Coarse salt and ground pepper; 14.5 ounces low-sodium vegetable or chicken broth; 0.75 cup cooked lentils (from a 15-ounce can), rinsed and drained; 2 teaspoons red-wine vinegar

15-Minute Lentil Soup

3.3

(292)

16 Reviews

Thanks to canned lentils, this healthy, hearty soup comes together super fast.

Martha Stewart Test Kitchen

Updated on June 16, 2023

Prep Time:

15 mins

Total Time:

15 mins

Servings:

Need lentil soup for one? Allow us to suggest this super fast recipe for a "can"-do dinner. It uses canned lentils and store-bought vegetable or chicken broth—that's why it's so fast. The recipe starts with gently cooking finely chopped onion, carrot, and celery; this is called a mirepoix or aromatic base. The vegetables are cooked until soft, just like they are in a big-batch lentil soup. Then, the stock is poured into the pot and simmered briefly to develop the flavor before canned lentils are added. This is when the soup is ready for its final ingredient—a little red wine vinegar brings it all together.

For a healthy, delicious, quick, and easy meal for one, you really can't beat this comforting recipe. Serve with plenty of crusty bread for dipping.

15-minute lentil soup - finished — Julia Hartbeck

Finishing Touches

Here's what to serve with lentil soup—or what to add to each bowl to make it a little more elevated. Pick your favorites and be sure to add them to the grocery list when you're ready to shop.

Top with grated Parmesan
Top with chopped fresh herbs, such as parsley or chives
Top with crispy bacon
Stir in a handful of baby spinach (just before the vinegar)
Serve a hunk of your favorite cheese, such as Cheddar or an aged Gouda, on the side
Serve with crusty bread, like a baguette, for dunking
Serve with soup crackers
Serve with cornbread

Before you get started, it's necessary to rinse and drain your canned lentils—don't skip this step.

Ingredients

1 teaspoon extra-virgin olive oil
½ small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
14 ½ ounces low-sodium vegetable or chicken broth
¾ cup cooked lentils (from a 15-ounce can), rinsed and drained
2 teaspoons red-wine vinegar

Directions

15-minute lentil soup - ingredients — Julia Hartbeck

Cook vegetables:

In a medium saucepan, heat oil over medium heat. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes.

Julia Hartbeck
Add broth and cook:

Add broth, bring to a boil, and cook 5 minutes.

Julia Hartbeck
Add lentils and cook:

Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Julia Hartbeck

Frequently Asked Questions

Can you overcook lentils in soup?

Yes, you can overcook lentils; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list.

Why does my lentil soup taste bland?

Lentils have a relatively mild taste and take well to seasonings. To avoid a bland lentil soup, use a flavorful broth—whether that's homemade or store-bought chicken or vegetable broth. The other key is building flavor. To do so, use aromatics like onions and garlic, include fresh or dried herbs, and season well with salt and pepper.