VERY BEST LENTIL SOUP | vegetarian one-pot lentil soup recipe
This classic lentil soup is the ultimate comfort meal for cold, wintery days. Packed with tender green lentils, fresh vegetables, and aromatic spices, it's a nutritious, filling dish that's naturally vegan and gluten-free. The beauty of this recipe lies in its simplicity—just layer your vegetables, lentils, and broth in a slow cooker and let it do the work. Perfect for meal prep, lunch boxes, or a cosy dinner, this Mediterranean-inspired soup delivers warmth and wholesome flavour with minimal effort
Watch: VERY BEST LENTIL SOUP | vegetarian one-pot lentil soup recipe
Original recipe video — click to play
Original method: 35–40 minutes (stovetop)
Ingredients
Vegetables
- 1 medium, diced Onion, roughly diced
Part of the mirepoix base
- 2 stalks, diced Celery, roughly diced
Part of the mirepoix base
- 2 medium, diced Carrots, roughly diced
Part of the mirepoix base
Base
- 30 ml Olive oil
For cooking the mirepoix
- 30 ml Tomato paste
Adds depth and richness
- 3 cloves, minced Garlic, minced
Seasonings
- 3 ml Ground cumin
- 3 ml Ground coriander
- 5 ml Sea salt
Adjust to taste
- 3 ml Black pepper
Adjust to taste
Main Ingredients
- 400 g Diced tomatoes, canned
One 400g tin
- 1200 ml Vegetable broth
Reduced quantity for slow cooker; use good-quality broth
- 250 g Green lentils, dried
Do not rinse; lentils hold their shape better
Finish
- 100 g Fresh kale, chopped or torn
Add in the final 10–15 minutes of cooking to preserve colour and texture
Remove tough centre rib before chopping
- 30 ml Fresh lemon juice, freshly squeezed
Add just before serving to brighten flavours
From approximately 1 lemon
Method
- 1
Prepare your vegetables: Dice the onion, celery, and carrots into small, even pieces. This mirepoix base will form the flavour foundation of your soup.
~10 mins - 2Optional step
(Optional but recommended) Warm the olive oil in a large frying pan over a medium heat. Add the diced onion, celery, and carrots, and sauté for 5–7 minutes until softened and fragrant. This step deepens the flavour, though you may skip it for convenience and add ingredients directly to the slow cooker.
~7 minsTip: Sautéing is optional but highly recommended for best flavour
- 3
Transfer the vegetables to your slow cooker. Stir in the tomato paste and minced garlic until well combined. Cook for 1–2 minutes, stirring constantly, until fragrant.
~2 minsTip: If you skipped the sauté step, add oil directly to the slow cooker with the vegetables
- 4
Add the ground cumin, ground coriander, salt, and black pepper. Stir well to distribute the spices evenly throughout the vegetable mixture.
~2 minsTip: Taste and adjust seasonings now before adding liquid
- 5
Pour in the diced tomatoes (with their juice) and vegetable broth. Add the dried green lentils and stir to combine all ingredients evenly.
~5 minsTip: The lentils will sink to the bottom; this is normal. Do not rinse them beforehand as this helps them retain their shape
- 6
Cover the slow cooker and cook on Low for 7 hours, or on High for 4 hours. The lentils should be tender but still holding their shape, and the broth should be rich and flavourful.
~7 hrsTip: Low setting gives more subtle flavours; High setting is faster but may soften the lentils further. Stir once halfway through if possible
- 7
In the final 10–15 minutes of cooking, remove the tough centre ribs from the kale and chop or tear the leaves into bite-sized pieces. Add the kale to the slow cooker and stir well.
~5 minsTip: Adding kale late preserves its vibrant colour and nutritional value
- 8
Squeeze fresh lemon juice into the soup and stir gently. Taste the soup and adjust seasoning with additional salt and pepper as needed.
~3 minsTip: Lemon juice brightens the flavours significantly; add just before serving for best results
- 9
Ladle the soup into bowls and serve hot. This soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
~5 minsTip: Reheat gently on the hob or in the microwave. Add extra broth if the soup has thickened during storage
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Green lentils are ideal because they hold their shape beautifully during slow cooking. Red and brown lentils tend to break down and become mushy, turning the soup into more of a purée. If you prefer a creamier texture, red lentils work well, but the soup's appearance and mouthfeel will differ. Stick with green lentils for the best result
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