Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes 15-Minute Lentil Soup 4.0 (158) 16 Reviews This healthy, hearty soup comes together super fast thanks to canned lentils. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 30, 2024 Rate PRINT Share Prep Time: 15 mins Total Time: 15 mins Servings: 1 Jump to recipe Need a nutrition-packed lentil soup for one? Allow us to suggest this 15-minute recipe perfect for a cozy weeknight dinner. It uses canned lentils and store-bought vegetable or chicken broth—that's why it's so fast. The recipe starts with gently cooking finely chopped onion, carrot, and celery; this is called a mirepoix or aromatic base. The vegetables are cooked until soft. Then, the stock is poured into the pot and simmered briefly to develop the flavor before canned lentils are added. This is when the soup is ready for its final ingredient—a little red wine vinegar brings it all together. You really can’t beat this comforting, healthy, delicious, and easy weeknight meal for one. Serve with plenty of crusty bread for dipping and finishing touches of your choice. 26 Quick Soup Recipes That Are Ready in 45 Minutes or Less Julia Hartbeck Finishing Touches for This Quick Lentil Soup Topping off the lentil soup with your favorite cheese or crispy bread for dunking can elevate the flavor of this meal. Pick your favorites below and be sure to add them to your grocery list: Garnishes Freshly grated ParmesanChopped fresh herbs, such as parsley or chivesCrispy baconA handful of baby spinach (stir it in just before the vinegar) On the Side Serve a hunk of your favorite cheese, such as Cheddar or an aged GoudaSlices of crusty bread, like a baguette, for dunkingSoup crackersCornbread Before you get started, rinse and drain the canned lentils—don't skip this step. Cook Mode (Keep screen awake) Ingredients 1 teaspoon extra-virgin olive oil ½ small onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 garlic clove, minced Coarse salt and ground pepper 14 ½ ounces low-sodium vegetable or chicken broth ¾ cup cooked lentils (from a 15-ounce can), rinsed and drained 2 teaspoons red-wine vinegar Directions Julia Hartbeck Cook vegetables: In a medium saucepan, heat oil over medium heat. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Julia Hartbeck Add broth and cook: Add broth, bring to a boil, and cook for 5 minutes. Julia Hartbeck Add lentils and cook: Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper. Julia Hartbeck Frequently Asked Questions Can you overcook lentils in soup? Yes, you can overcook lentils in soup. When overcooked, the lentils become mushy. To avoid overcooking them, always follow the recipe directions and use the type of lentils called for in the ingredient list. Why does my lentil soup taste bland? Your lentil soup tastes bland because lentils have a relatively mild taste and take well to seasoning. To avoid a bland lentil soup, use a flavorful broth. Build flavor through aromatics like onions and garlic, include fresh or dried herbs, and season the soup well with salt and pepper. Do I need to soak lentils before cooking? You do not need to soak lentils before cooking. Lentils are small and have a softer shell compared to other larger legumes, which is why they can cook much faster and don't require soaking. Other legumes such as chickpeas or kidney beans require soak before cooking. Other Quick Soup Recipes to Try Late-Summer Vegetable Soup Tortellini Soup with Peas and Spinach Easy Chicken Noodle Soup Smoky Black-Bean Soup with Sausage Stracciatella Soup Hot and Sour Soup With Tofu Pureed Butternut Squash Soup Originally appeared: Everyday Food, October 2009 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.