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This vegetable lentil soup is thick, hearty and built from some of the cheapest ingredients in the store. Lentils, carrots, potato and onion simmer in broth with cumin and thyme until everything is tender.
Dried lentils are hard to beat for value. A one-pound bag makes two pots of this soup, they don’t need soaking, and they cook in about half an hour. They’re also full of protein and fiber, so a bowl of this is dinner, not a starter.
It all cooks in one Dutch oven or soup pot, and it freezes beautifully.
Ingredients and Swaps
- Lentils: Brown or green lentils hold their shape. Red lentils cook faster and break down into a thicker, creamier soup, so cut the simmering time to 20 minutes.
- Vegetables: Onion, carrots and potato are the base. Celery, sweet potato and zucchini are easy additions.
- Broth: Vegetable broth keeps it vegan. Chicken broth works too.
- Spices: Cumin and thyme. Smoked paprika adds depth.
- Lemon juice or vinegar: A small splash at the end wakes up the whole pot.
Tips for the Best Lentil Soup
- Rinse and sort the lentils. Rinse them in a strainer and pick out any small stones or shriveled lentils.
- Salt at the end. Broth varies a lot in saltiness. Season once the soup has reduced.
- Don’t skip the acid. Lemon juice or vinegar is what keeps lentil soup from tasting flat.
- Blend a little. For a thicker soup, blend a cup or two and stir it back in, or use an immersion blender for a few pulses.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $4.75 from Walmart, $4.79 from ALDI · Per Serving – $0.79 to $0.80
Hearty One-Pot Vegetable Lentil Soup
Ingredients
Method
- Heat the oil in a Dutch oven or large pot over medium heat. Add the onion and carrots and cook for 5–6 minutes, until softened.
- Stir in the garlic, cumin and thyme and cook for 30 seconds.
- Add the lentils, potato and broth. Bring to a boil.
- Reduce the heat and simmer, partly covered, for 30–35 minutes, until the lentils and potato are tender.
- Stir in the lemon juice, salt and pepper. Taste and adjust the seasoning before serving.
Notes
- Add spinach or kale during the last 5 minutes.
- Use ½ teaspoon of smoked paprika for extra depth.
- Blend part of the soup for a thicker texture.
What to Serve with Lentil Soup
Crusty bread, Soft Dinner Rolls or Cornbread for dunking. If you like this one, try Lentil Vegetable Chili or Creamy Tuscan White Bean Soup.
Storage and Freezing
- Refrigerate for up to 5 days. The soup thickens as it sits, so add a splash of broth or water when reheating.
- Freeze in airtight containers for up to 3 months. Freezing single portions makes for easy lunches.
- Thaw overnight in the fridge and reheat gently on the stove.
Lentil Soup Questions
Do lentils need to be soaked?
No. Unlike dried beans, lentils cook from dry in 25–35 minutes.
Can I make it in a slow cooker?
Yes. Add everything except the lemon juice and cook on low for 7–8 hours or high for 4 hours.
Can I add greens?
Yes. Stir in a few handfuls of spinach or chopped kale during the last 5 minutes.
