5 Minute Lentil Soup
5 minute lentil soup literally takes 5 minutes to put all the ingredients into a pot. Then just let it simmer and you’ll have one of the most delicious, and easiest, soups you’ll ever have!
Originally published April 15, 2012.
Even if you don’t have time to cook, there is no excuse for not making this 5 minute lentil soup recipe.
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It takes just 5 minutes to “throw” everything in a pot, and turn on the burner. The heat does all the work, turning your ingredients into the most delicious, healthy, unprocessed soup!
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NOTE: just omit the bouillon, substitute a vegetarian bouillon, or use homemade stock
to make this soup vegetarian/vegan and unprocessed.
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Light and tasty pea soup recipe
Just how healthy can this little legume be? Well, lentils are great for lowering cholesterol, they’re high in fiber, and iron (great for vegetarians). This lentil soup is the antithesis of oxtail soup which takes a lot of time and effort to make, although I think it’s worth it if you have the time.
Maybe you’ve never had Scottish red lentil soup. If not, it’s another delicious option!
Lentils also fill you up so you eat less! I always have at least one bag in my pantry, but those of you in colder climates would do well to stock up with a few bags.
5 Minute Lentil Soup
recipe by Christina Conte serves 8
FULL PRINTABLE RECIPE BELOW
Ingredients
- water
- lentils (brown or green)
- onion
- celery
- extra virgin olive oil
- tomato puree, or a very ripe tomato
- Better Than Bouillon Reduced Sodium Chicken or Vegetarian/Vegan stock base
- Kosher salt
- black pepper
How to Make the Lentil Soup
Place the lentils in a large pot, and rinse several times, checking for foreign objects.
Rinse.
Begin with 8 cups (64 oz) of water in the pot, adding more later if necessary.
Next, add the chopped onion, celery and the olive oil. The tomato or sauce, and the bouillon go in next, if using. Add about 1 1/2 teaspoons of Kosher salt (at least 2 tsp. if not using bouillon).
Bring to a boil, over medium high heat, then simmer over med-low heat, (adding more water if necessary) stirring occasionally, until lentils are done–about 30 mins. 5 minute lentil soup won’t win any beauty contests, but you won’t care when you taste it.
Finally, add more salt, pepper and olive oil if desired. Now don’t tell me that wasn’t super quick and easy?
Serve immediately, and enjoy! I love a little freshly ground pepper on mine.
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Five Minute Lentil Soup
Ingredients
- 8 cups water
- 1 lb lentils (brown or green)
- 1 large onion (chopped into small pieces)
- 2 stalks celery (chopped)
- 2 Tbsp extra virgin olive oil
- ½ cup tomato puree (or a chopped, very ripe tomato/ or a squeeze or two of tomato paste)
- 2 tsp chicken bouillon (Better Than Bouillon Reduced Sodium Chicken or Vegetarian/Vegan stock base)
- 1 ½ tsp Kosher salt (more or less to taste)
- ⅛ tsp pepper (as desired)
Instructions
- Place the lentils in a large pot, and rinse several times, checking for foreign objects.
- Add 8 cups (2 litres) of water to start, adding more later if necessary.
- Add the chopped onion, celery, olive oil, tomato puree, and the bouillion, if using. Add about 1 ½ teaspoons of Kosher salt (at least 2 tsp. if not using bouillon).
- Bring to a boil, over medium high heat, then simmer over med-low heat, (adding more water if it's too thick) stirring occasionally, until lentils are done (about 30 mins.)
- Add more salt, pepper and olive oil if desired.
- Serve with warm, crusty bread.
Notes
- Make this vegan by substituting the chicken stock with vegetable stock.
Nutrition
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I haven’t been able to find low sodium Better Than Boullion. Is there any reason I shouldn’t use low sodium chicken broth in place of the water and boullion?
That would be great. You can even use water, it will still taste good with enough salt! :)
So simple, yet so tasty! Also makes a big batch, so plenty to freeze if you want to even after eating some.
This is such a quick and filling soup! Perfect for a cold day last minute meal.
Buonissimo!!I made this the other night and I could not believe how easy and delicious it was! I always sauté my vegetables first so I was a bit hesitant and even considered doing that but I am glad I followed the recipe exactly!! (I did add 2 carrots and used vegetable broth because my daughter is vegan) A nutritious and delicious soup that anyone can make!! Thank you!!!
I usually saute my veggies for soup, too, but not in this recipe. Glad you tried it and liked it, Marisa! Thanks for coming back to leave a lovely review! It’s very much appreciated! :)
So I am making this soup for the first time, and I accidentally poured the entire 28 ounce can of tomato puree in the pot without thinking! (Mommy brain got me!). Help!!! Is there anyway I can salvage this?!
Don’t worry, Rebecca, some of the best recipes were discovered by mistakes!! You’re going to have tomato lentil soup!! ;) Let me know how it tastes! :)
Christina, I love this lentil soup. I’ve made it about 6 times already and recently shared the recipe with a friend. It’s now our favourite winter soup. I’ve been using the green lentils but will try the brown as well. Thank you.
Thank you, Petunia! I’m so happy you love the recipe so much, especially since it’s so nutritious! Happy new year! CC