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Easy Stove Top Lentil Soup in Red Pot with Ladle and Bowls

Easy Stovetop Lentil Soup

  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stove Top


This classic Easy Stovetop Lentil Soup is filled with nourishing veggies, warm spices, and hearty lentils!


  • 2 tablespoons olive oil
  • 1 yellow onion, small dice
  • 3 large carrots, small dice
  • 4 celery stalks, small dice
  • 4 garlic cloves, minced
  • 1 (28 oz) can diced tomatoes
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 4 cups veggie or chicken broth
  • 2 cups brown or green lentils, rinsed and picked through
  • Handful of chopped parsley
  • 1 lemon


  1. Preheat a large pot over medium/high heat for 1-2 minutes. Add the oil, onion, carrots, celery, 1 teaspoon salt and cook for 3-5 minutes until veggies begin to soften. Add the garlic and cook for 30-60 seconds.

  2. Stir in the tomatoes, 1 teaspoon salt, garlic powder, paprika and cumin. Add the broth and lentils and stir to combine. Bring to a boil then reduce to a simmer until lentils are cooked through, about 20-30 minutes.
  3. Add the chopped parsley and fresh lemon juice and stir. If you like an even thicker soup you can blend just a small portion of the soup to thicken. I do this using an immersion blender or you can remove 1-2 cups and blend in a regular blender then add back to the soup. This part is totally optional.
  4. Serve with warm bread and enjoy. Refrigerate leftovers for 5-7 days or freeze up to 3-4 months.