Italian Lentil Soup

Name: Italian Lentil Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 tablespoon oil or sub water or veggie stock; 1 large yellow onion, diced; 4 cloves garlic, chopped small; 1 celery rib, chopped; 2 medium carrots, diced; 8 oz mushrooms, sliced; 1 small zucchini, chopped ( about 1 and 1/2 cups); 1 tablespoon fresh rosemary, finely chopped; 2 teaspoons dried oregano; 2 teaspoons dried basil; 1/4 teaspoon celery salt; 1/4 teaspoon ground fennel; 1 teaspoon onion powder; 1/2 teaspoon granulated garlic (powder); 1- 14 oz can roasted tomatoes, pureed; 6 cups vegan beef broth ( I use water + 2.5 tablespoons Better Than Bouillon No Beef soup Base or use good quality vegetable broth*; 1 cup dry green lentils (or brown), picked over for debris and rinsed well; 3 teaspoons balsamic vinegar; salt and pepper to taste

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A bowl of this vegan Italian Lentil Soup is guaranteed to make your day better. It’s an easy, protein-packed, and nutritious one-pot recipe that can be made on the stove, in the Instant Pot, or in a slow cooker.

a bowl of italian lentil soup with a spoon

This Italian Lentil Soup is the ultimate one-pot recipe. Not only is it packed with budget-friendly, vegan, and everyday ingredients, but one bowl will keep you feeling full and satisfied for hours.

You’ll find protein-packed lentils, vegetables, and a medley of Italian herbs and seasonings in every spoonful. Once this vegetable lentil soup is done simmering on the stove, you’ll be left with a huge batch to enjoy for weeknight dinners, meal prep, and leftovers the next day.

The best part? You can make this vegan lentil soup recipe on the stove, in the Instant Pot, or in a crockpot. All 3 methods are hands-off and keep cleanup to a minimum.

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What kind of lentils are best for lentil soup?
Ingredients and substitutions
How to make Italian lentil soup on the stove
Variations
Frequently asked questions
More vegan soup recipes
Italian Lentil Soup

What kind of lentils are best for lentil soup?

Dried green and brown lentils are best in lentil soup because they hold their shape well when cooked for a long period of time. Both are very tender, earthy, and hearty, ensuring that one bowl of soup will fill you right up.

Red or yellow lentils won’t work here. They break down very easily and will turn to mush if cooked in a pot of soup. Instead, save the red lentils for vegan bolognese sauce and yellow lentils for yellow curry or dahl.

dried green lentils rinsed in a fine mesh sieve

Ingredients and substitutions

Every spoonful is heavy on the vegetables and Italian herbs, making this soup as healthy and satisfying as it is flavorful. Here’s what you need:

Green or brown lentils - Before you start cooking with lentils, make sure you rinse them well through a fine mesh sieve and pick out any debris.
Vegetables - Like yellow onion, garlic, celery, carrots, mushrooms, and zucchini. A can of roasted pureed tomatoes also gives the soup added tang and sweetness.
Herbs - This soup uses a handful of dried and fresh Italian herbs, like rosemary, oregano, basil, celery salt, ground fennel, granulated onion, and granulated garlic. A pre-mixed blend of Italian seasoning works just as well.
Vegan beef broth - Vegan-friendly bouillon or vegetable broth work just as well, but I like the heartiness vegan beef broth adds.
Balsamic vinegar - For a hint of tang and umami at the end. Feel free to replace this with soy sauce or tamari.

ingredients for lentil soup in a pot ready to cook

How to make Italian lentil soup on the stove

Follow these easy step-by-step instructions to make the best lentil soup ever:

Saute the onions: Heat some oil in a large soup pot, then add the onions. Saute until they’re soft and translucent.
Add the rest: Next, add the rest of the ingredients (except the balsamic). Stir and bring it up to a boil.
Let it simmer: Reduce the heat to a simmer before adding a lid on top. Let the soup cook until the lentils are tender (about 1 hour).
Season and serve: Take the lentil soup off of the heat and season with balsamic vinegar, salt, and pepper. Serve in bowls with crusty bread or focaccia on the side and enjoy! For full ingredients and instructions see printable recipe card below

Would you rather make it in the Instant Pot or slow cooker? Scroll down to the FAQs section to learn how!

step by step photos how to make italian lentil soup

a big pot of italian lentil soup ready to serve

Variations

Add extra vegetables - Like diced potatoes, squash, bell peppers, or chopped spinach or kale (add these at the end).
If you use brown lentils - Check them for doneness around the 40-minute mark.
Oil free - Saute the vegetables in broth or water instead and make sure the broth or bouillon you use is oil free.

Frequently asked questions

Can you make lentil soup in the Instant Pot?

To make Instant Pot lentil soup, saute the onions in the oiled pot on Saute mode. Cancel Saute mode and stir in the rest of the ingredients (except the balsamic). Seal the lid on top and set the valve to the “sealing” position.

Cook on High Pressure for 15 minutes. When time is up, let the pressure release naturally (20 to 30 minutes). Once the pin has dropped, take off the lid and stir in the balsamic vinegar, salt, and pepper. Serve and enjoy.

Can you make it in a slow cooker?

Absolutely! Add all of the ingredients (except the balsamic) to the bowl of a slow cooker. Cover with a lid and cook on High for 4 to 5 hours or on Low for 6 to 7 hours. Once it’s done, stir in the balsamic, salt, and pepper, then serve.

Do you have to soak lentils before making soup?

No, there’s no need to soak the lentils first. Just rinse them well, pick out any debris, then toss them in the pot.

Can you make this soup with canned lentils?

I don’t recommend using canned lentils in this recipe. Cooking dried lentils directly in the soup adds an earthiness that can’t be replicated with canned lentils.

How long does it last?

The cooled leftovers will stay fresh for up to 5 days when stored in an airtight container in the fridge.

Can you freeze lentil soup?

Yes, it freezes very well! Keep the soup in an airtight container and freeze for up to 3 months. When it’s time to eat, let the frozen soup thaw in the fridge or on the kitchen counter before reheating in a pot on the stove or in the microwave.

More vegan soup recipes

Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

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