Lentil Soup (Italian Vegetable)

Published October 17, 2018. Updated August 28, 2019

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Lentil Soup can come in many varieties. My favorite kind is this one, which is boasting with zesty Italian flavors and lots of fresh vegetables! It tastes a lot like minestrone, but with the addition of protein-rich lentils. In other words, it’s 100% satisfying! 

Lentil Soup in a gray bowl with bread on the side

The Best Lentil Soup

This vegetarian lentil soup is a must in your dinner rotation. I’ve tried many different kinds of lentil soup and this is easily the one I’d label the best!

It brimming with nutritious ingredients, it’s perfectly filling and it’s super easy to make. Plus, it’s perfectly comforting for all these cold fall days.

Even my kids love this Italian vegetable soup! We still have those dinners where it can be a struggle to get them to finish off their dinner, but no problem here! We love it with a side of buttered fresh bread or crackers.

Want to see how easy this lentil soup recipe is? Watch the video!

Lentil Soup in a large white cast iron pot

Lentil Soup Ingredients

  • Olive oil
  • Fresh veggies (carrots, onions, garlic, zucchini and kale)
  • Vegetable broth
  • Canned diced tomatoes
  • Dried brown lentils , rinsed and picked over
  • Dried herbs including basil, oregano and thyme
  • Salt and freshly ground black pepper
  • Fresh lemon juice
  • Parmesan cheese, for serving (optional)

Scroll below for printable recipe.

Ingredients needed to make lentil soup show n here including dry lentils, kale, onion, garlic, zucchini, lemon, vegetable broth, olive oil, canned tomatoes, dried herbs and parmesan.

How to Make Lentil Soup

  • Heat olive oil in a large pot over medium-high heat.
  • Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.

Showing how to make lentil soup. Sautéing diced carrots and onions in a cast iron pot.

  • Pour in vegetable broth and tomatoes.

pouring broth and diced tomatoes into a large pot of lentil soup

  • Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
  • Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.

adding lentils and herbs into a pot of soup

  • Add in zucchini and kale and simmer 10 minutes longer.

zucchini and kale in a pot of lentil soup

  • Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
  • Serve warm with parmesan cheese if desired.

lentil soup full of vegetables in a large cast iron pot

Can I Make Lentil Soup in the Crock Pot?

Yes this will also work well being cooked in a Crock Pot.

  • To do so add the first 11 ingredients to a slow cooker.
  • Cook on low heat until lentils and vegetables are tender, about 7 hours.
  • Add kale and zucchini and cook 30 minutes longer.
  • Stir in lemon and serve with parmesan.

Can I Freeze Vegetarian Lentil Soup?

This soup does freeze well and reheats well. I like to freeze in individual servings and let thaw overnight in the refrigerator, then reheat for lunch the next day.

Can I Use Different Vegetables?

The other great thing about this vegetarian soup recipe is that you can add in other veggies you may have on hand. Green beans, peas, asparagus, potatoes, cabbage, broccoli, cauliflower, squash, bell pepper, fresh (seeded and peeled) tomatoes are all good options.

Use up what’s in your fridge or pantry so it doesn’t go to waste!

Lentil Soup in a white pot with a wooden spoon

Tips for the Best Lentil Soup

  • Stick with brown or green lentils or adjust the cooking time. Red lentils cook in under half the cooking time of brown and green.
  • If you don’t have have the dried herbs listed here, you could also substitute 1 Tbsp dried Italian seasoning instead of basil, oregano and thyme.
  • If you are out of vegetable broth, chicken broth will work too.
  • Don’t skip the lemon. Even though it’s a small amount it adds a nice hint of brightness.

Lenti Soup shown here in an individual serving in a grey bowl set over a grey plate with a second serving in the background

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Lentil Soup in a large white cast iron pot
4.95 from 119 votes

Lentil Soup (Italian Vegetable)

This is the best lentil soup plus prep is quick and it's so easy to make! It's packed with fresh veggies, zesty Italian flavors and plenty of protein rich lentils. A filling comforting soup perfect for serving any day of the year!
Servings: 6
Prep10 minutes
Cook1 hour
Ready in: 1 hour 10 minutes

Ingredients

Instructions

  • Heat olive oil in a large pot over medium-high heat. 
  • Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. 
  • Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. 
  • Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. 
  • Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes. 
  • Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth). 
  • Serve warm with parmesan cheese if desired.

Notes

  • Stick with brown or green lentils or adjust the cooking time. Red lentils cook in over half the cooking time of brown and green.
  • If you don't have have the dried herbs listed here, you could also substitute 1 Tbsp dried Italian seasoning instead of basil, oregano and thyme.
  • If you are out of vegetable broth, chicken broth will work too.
  • Don't skip the lemon. Even though it's a small amount it adds a nice hint of brightness.
Recipe source: inspired by my Minestrone and Yummy Mummy Kitchen
Nutrition Facts
Lentil Soup (Italian Vegetable)
Amount Per Serving
Calories 300 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 1323mg58%
Potassium 1252mg36%
Carbohydrates 50g17%
Fiber 16g67%
Sugar 13g14%
Protein 15g30%
Vitamin A 10765IU215%
Vitamin C 79.9mg97%
Calcium 168mg17%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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283 Comments

  • Marie F.

    I have made this soup many times now and it is so flavourful and nutritious. My family really loves this soup! Ive made for guests too and it always gets compliments. I usually use low sodium canned tomatoes. The lemon really does make a difference in overall flavour. I have made a few of your recipes, they are always great! Thanks so much!

  • Patty

    Great recipe, family loved it! I didn’t have kale so I used spinach, just put it in after the zucchini as directed and they both cooked perfectly. I will put this into regular rotation. Thanks!

  • Colette

    How long would I cook this soup in a slow cooker and would it be on a high or low setting?
    Can’t wait to try it.

      • Elizabeth Hadgkiss

        Came out excellent. … I made adjustments according to what I had (& didnt have) I added celery with the onions and carrots, added chicken bouillon to water (didn’t have vegetable or chicken broth), tomato sauce (didn’t have diced tomatoes), i omitted thyme, zucchini and spinach (didn’t have) and it came out delicious. From now on this is my lentil soup go to recipe!

  • NancE

    Also. I forgot to ask what the serving size is. For some reason it’s not on there. Just says the calories.

  • NancE

    Just curious…. Where does the 1323mg of sodium and 13g of sugar come from in this recipe? How different is the nutritional info, if I use unsalted broth and unsalted diced tomatoes? Really trying to cut down on salt these days.

    • Jaclyn

      Jaclyn Bell

      A lot of the salt in recipes come from canned ingredients (here I can’t tell you exactly how much) but yes to reduce salt I recommend using unsalted canned ingredients (then don’t add any additional salt as it’s not included in the estimate since it’s to taste).

  • Debra

    This looks really good, but how did you calculate the sugars? 15g for one serving seems high. I know carrots and tomatoes have some sugar, but still…

    • Jaclyn

      Jaclyn Bell

      It’s an automated calculator that comes up with the estimates. You can check your labels or try another online calculator. Hope that helps!

  • Diane

    I have made this soup many times now the recipe is in my head. Sooooo delicious and chock full of healthy veggies. Good in the winter, as well as the summer. Thank you for this recipe. BTW freezes well,

  • GoodNeighbor

    The whole family LOVES this recipe, including preschooler and toddlers. Made it for a neighbor who recently had a stroke and she loved it, too, as did her meat and potato eating partner. He just brought me over zucchini and yellow squash from their garden and asked me to make it again! I’m making it right now, but I only have frozen spinach. Would I still add it at the very end? Thank you for sharing this!

    • Jaclyn

      Jaclyn Bell

      So nice of you to help your neighbor!

      If using frozen spinach I would wait to add at the end. I don’t like to use frozen spinach in soups because it can be a little mushy but it will still taste ok.

      • GoodNeighbor

        Thank you for a quick reply! Would you just leave the spinach out?

        • Jaclyn

          Jaclyn Bell

          Personally I would but I’m guessing others may not be as picky as me about it :).