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Easy Weeknight Lentil Soup

Rated as 4.25 out of 5 Stars
786

"This lentil soup is so easy to throw together and cook for a warm and hearty weeknight one-pot dinner. Serve soup topped with grated cheese (Cheddar, pepper Jack, or mozzarella) and Greek yogurt, if you like."
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Ingredients

50 m servings 212
Original recipe yields 8 servings

Directions

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  1. Place water, lentils, spinach, onion, celery, carrots, garlic, salt, onion powder, pepper, and liquid aminos in a large soup pot. Bring to a rapid boil, then turn down to a simmer. Cover and cook until lentils are done but not mushy, 25 to 30 minutes. Taste and adjust seasoning.

Footnotes

  • Cook's Notes:
  • Make it even easier by using a 12-ounce package of frozen mirepoix (blend of onions, celery, and carrots) instead of spending time dicing them.
  • Substitute soy sauce for liquid aminos, if desired.

Nutrition Facts


Per Serving: 212 calories; 0.7 36.8 15.1 0 626 Full nutrition

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Reviews

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Loved it. I made it with yellow and brown lentils and ham. Didn't use the spinach or aminos. One of my favorite soups. Just cooked on top of stove.

Easy to make and will make it again. Next time will add sliced or ground sausage.

I thought it was very tasty, although my husband thought it needed some hot sauce.

I doubled all the veggies and used fish sauce. Lacked a little piazza so put a little Chinese chili garlic sauce Had it with cheddar beer bread.