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lentil soup made with tomatoes in bowl on dark wood table

Savory lentil soup

Am I a fan of lentils and lentil soups? Absolutely!  I covered in another post why lentils are good for your health, the planet, and your wallet in another post.  Besides those reasons, I love a good homemade lentil soup because it's so versatile.
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Course: Main Dish, Soup, stew
Cuisine: freezer friendly, Gluten Free, Mediterranean, slowcooker, vegan, vegetarian
Keyword: freezer friendly, gluten free, legume, meal prep, mediterranean, plant based, soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 1 cup servings
Calories: 217kcal
Author: Lisa Garcia, MS, RDN, LD


  • 2 teaspoons olive oil
  • 1 large onion diced small
  • 2 stalks celery diced small
  • 3 large carrots sliced thin
  • 1 cup tomato sauce of your choice
  • 6 cups water
  • 2 cups dry lentils about one pound


  • Heat oil in large pot on medium high heat.
  • Add onions and celery and sautee for a few minutes until they start to soften.
  • Add carrots, sauce, water, and lentils.
  • Cover and bring to a gentle boil.
  • Reduce heat to simmer. Cook for 35 to 45 minutes. Taste and adjust seasonings as needed.


The taste of your soup will vary depending on which spaghetti sauce you used. You may want to add garlic, Worcestershire sauce, salt and pepper, or your favorite hot sauce.


Serving: 1g | Calories: 217kcal | Carbohydrates: 39g | Protein: 13g | Saturated Fat: 0g | Fiber: 7g