Hearty Green Lentil Soup: A Budget-Friendly Meal

This hearty green lentil soup costs $7.64 for the entire pot, or $1.27 per serving, and takes about 60 minutes from start to finish, most of it hands-off simmering.

It’s packed with fiber and protein from the lentils along with fresh vegetables, and it works well for busy weeknights or meal prep.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient Notes and Cheaper Swaps

Lentils

Green lentils hold their shape well during cooking and have a robust, earthy flavor. Brown lentils are an excellent substitute and cook similarly. Avoid red lentils, as they break down much faster and create a different texture.

Vegetable Broth

Low-sodium broth provides a flavorful base without adding excessive salt. Store-brand cartons are often reasonably priced, and homemade broth from vegetable scraps is even cheaper. If you’re not vegetarian or vegan, low-sodium chicken broth works just as well.

Aromatics and Spices

Onions, carrots, celery, and garlic are typically inexpensive and can be bought in bulk. Adjust the ginger, cumin, and coriander to your preference.

Optional Potato

A small potato, cut into chunks, thickens the soup and stretches the meal further. For a lighter soup, simply omit it.

How to Make Hearty Green Lentil Soup Step by Step

Warm the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the diced onions, carrots, and celery and sauté until the onions are soft and translucent, about 5 minutes.

Stir in the minced garlic, ground ginger, cumin, and coriander and cook for one minute, stirring continuously, until fragrant but not browned. This quick sauté toasts the spices, deepening their flavor.

Add the green lentils, vegetable broth, tomato paste (if using), bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for about 30 minutes, until the lentils are completely soft.

Turn off the heat, let the soup cool slightly, and remove the bay leaves. For a creamier texture without dairy, blend about half of the soup until smooth and return it to the pot, or use an immersion blender directly in the pot. Taste and adjust the seasoning, adding a splash of water if you prefer a thinner soup.

For full quantities and detailed steps, refer to the recipe card below.

Tips for the Best Results

• Rinse Lentils Thoroughly: Rinse the lentils under cold water before cooking to remove any debris and excess starch.
• Adjust Broth to Taste: If you’re using regular (not low-sodium) broth, reduce the added salt. Taste and adjust at the end.
• Fresh Lemon Juice is Key: A squeeze of fresh lemon juice at the end brightens the flavors.

Storing, Freezing, and Reheating

Let leftover soup cool completely, then store it in an airtight container in the refrigerator for 3-4 days. To freeze, portion it into individual airtight containers or freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave. If it’s too thick, add a splash of water or broth.

Serving Ideas and Variations

• Crusty Bread: Serve with a thick slice of crusty bread for dipping.
• A Dollop of Yogurt: For those who aren’t vegan, a spoonful of plain Greek yogurt or sour cream adds a creamy tang.
• Greens Boost: Stir in a handful of fresh spinach or kale during the last few minutes of cooking until wilted.
• Roasted Vegetables: Serve alongside some simple roasted vegetables for an even heartier meal.

Emily Carter

Hearty Green Lentil Soup

A warming and budget-friendly green lentil soup packed with vegetables and flavor, perfect for a thrifty meal.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Soup

Cuisine: Mediterranean

Calories: 311

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ tablespoons olive oil plus more for serving
• 1 medium onion diced
• 1 large carrot diced
• 1 large celery rib diced
• 3 cloves garlic minced or pressed
• 1 teaspoon ground ginger
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 cups green lentils rinsed, or brown lentils
• 6 cups low-sodium vegetable broth or chicken broth
• 1 tablespoon tomato paste optional, or 1/3 cup diced tomatoes
• 2 bay leaves
• 1 teaspoon fine salt or to taste
• ¼ teaspoon black pepper plus more for serving
• 1 small potato cut into chunks, optional for thicker texture
• fresh lemon juice to serve

Equipment

• 1 Large pot or Dutch oven
• 1 Cutting board
• 1 Sharp knife
• 1 set Measuring cups and spoons
• 1 Blender (optional) or immersion blender

Method

 

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, carrots, and celery, and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
3. Stir in the minced garlic, ground ginger, ground cumin, and ground coriander, and cook for 1 minute, stirring continuously, until fragrant.
4. Add the rinsed green lentils, vegetable broth, tomato paste (if using), bay leaves, salt, black pepper, and optional potato chunks to the pot.
5. Bring the mixture to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for about 30 minutes, or until the lentils are tender.
6. Turn off the heat and let the soup cool slightly; remove the bay leaves.
7. For a creamier texture, carefully transfer half of the soup to a blender, blend until smooth, then return it to the pot and stir well. Alternatively, use an immersion blender to blend part of the soup directly in the pot.
8. Taste the soup and adjust the seasoning with more salt or pepper as needed; add a little water if you prefer a thinner consistency.
9. Serve warm with a drizzle of extra virgin olive oil, a sprinkle of fresh black pepper, and a squeeze of fresh lemon juice.

Notes

Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.

Freezing: This soup freezes well for up to 3 months. Thaw in the refrigerator before reheating.

Variations: Feel free to add other vegetables like spinach, kale, or chopped bell peppers during the last few minutes of cooking.

Frequently Asked Questions

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