Q : Can I substitute canned lentils for dry lentils?

A : Yes, you can use canned lentils if that’s what you have on hand. Since they’re already cooked, add them during the last 10 minutes of simmering so they warm through without becoming mushy. Reduce the cooking liquid slightly to account for the extra moisture. As a rough guide, 250 g (1 ¼ cups) dried lentils = about 2 ½–3 cups cooked lentils (around two 15-oz cans, drained and rinsed).

Q : Can I use red lentils instead of green/brown?

A : Red lentils will cook faster and break down more, giving you a creamier soup. It’s a delicious option, just expect a different texture.

Q : Do I need to soak lentils before cooking?

A : No soaking required! Unlike beans, lentils cook quickly. Just rinse and drain before adding.

Q : Can I make this soup in a slow cooker?

A : Yes, cook on low for 6–7 hours or high for 3–4 hours. Add the vinegar and parsley at the end.

Veggie Lentil Soup Recipe (Hearty + Freezer-Friendly)

Description

A cozy, nourishing lentil soup recipe packed with earthy lentils, sweet leeks, and hearty vegetables. Perfect for meal prep, freezer-friendly, and just the thing to warm you up on chilly days. Serve it with crusty bread and fresh herbs for a wholesome bowl of comfort.

Ingredients

2 tbsp extra virgin olive oil

1 - 2 onion, finely diced

1 - 2 medium leeks (white and light green parts only), washed and chopped

3 - 4 medium carrots, peeled and chopped

3 - 4 celery ribs, washed and chopped

2 - 3 cloves garlic, minced
3 - 4 sprigs fresh thyme, leaves only

2 bay leaves

250 g dry green or brown lentils (about 1 1/4 cups), rinsed and drained

1 x 400g (14 oz) can whole peeled tomatoes, blended

1.5-2 L (6-8 cups) vegetable stock or water

1 tbsp red wine vinegar

Salt and freshly ground pepper, to taste

2 tbsp chopped flat-leaf parsley, for garnish

To Serve:

Fresh French bread

Grated Parmesan cheese (optional)

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Instructions

1. Sauté the aromatics:
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5–7 minutes, stirring often, until soft and translucent.

2. Add the vegetables:
Stir in the chopped leeks, carrots, and celery. Cook for 6–8 minutes, or until the vegetables begin to soften.

3. Add garlic and herbs:
Add the minced garlic, fresh thyme leaves, and bay leaves. Sauté for another 1–2 minutes until fragrant.

4. Build the base:
Stir in the lentils, blended tomatoes, and vegetable stock. Cover and bring the soup to a boil, then reduce the heat to low. Simmer gently for 20–30 minutes, or until the lentils are soft and tender, but still holding their shape. Stir the soup occasionally.

Quick Shortcut Tip: Short on time? Swap the dried lentils for two cans of cooked lentils (about 2 ½–3 cups drained). Add them in the last 10 minutes of simmering and slightly reduce the cooking liquid.

Finish the soup:
Remove the bay leaves. Stir in the red wine vinegar and season to taste with salt and freshly ground pepper.

Serve and garnish:
Ladle the soup into bowls and top with chopped parsley. Serve with crusty French bread and a sprinkle of Parmesan if desired.

Notes

Storage Instructions

Fridge: Store in airtight containers for up to 3 days.

Freezer: Portion into freezer-safe containers for up to 3 months.

Defrost/Thaw: Transfer from freezer to fridge overnight, or place the container in a bowl of cold water until loosened.

Reheat: Warm gently on the stove over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water if needed. For single servings, reheat in the microwave in 1–2 minute intervals, stirring in between, until piping hot.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 384
Sugar: 12.7 g
Sodium: 1653.4 mg
Fat: 8.3 g
Carbohydrates: 63.3 g
Protein: 18.1 g
Cholesterol: 0 mg