Green Lentil Soup with Vegetables
This green lentil soup has carrots, baby potatoes, celery, and tomatoes, plus a few warming spices for extra flavour. It’s filling enough for lunch or a simple dinner, and it keeps well in the fridge, making it great for meal prep. I like to serve it with toasted gluten-free naan for some crunch.
Nutrition
- Calories 427kcal 144kcal
- Fat 7.8g 2.6g
- Carbs 70.3g 23.8g
- Protein 17.0g 5.8g
- Fibre 12.7g 4.3g
Ingredients
- Main Recipe
To Serve
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
I enjoy how the green lentils stay a bit firm instead of breaking down, so every spoonful has good texture. The potatoes make the soup more filling, and the tomatoes, carrots, and spices add lots of flavour without needing many ingredients. It also reheats well, and I think it tastes even better the next day.
Tips and Variations
- Add courgette, spinach or kale towards the end of cooking if you want to include more vegetables.
- For a thicker soup, mash a few spoonfuls of the lentils and potatoes against the side of the pot, then stir them back through.
- Swap the baby potatoes for sweet potato if you prefer a softer texture and slightly sweeter flavour.
- Add a pinch of chilli flakes or smoked paprika if you want a little more warmth.
- Serve the soup on its own for a lighter meal, or add toasted gluten-free naan when you want something more substantial.
- Toast the naan just before serving so the edges stay crisp while the centre remains soft.
Meal Storage
Let the soup cool completely, then put it in an airtight container and keep it in the fridge for up to 4 days. Reheat it gently on the stove or in the microwave until it’s piping hot. If it gets too thick, just add a splash of water.
Freezer tips
This green lentil soup freezes well for up to 3 months. Divide it into freezer-safe containers so you can thaw just what you need.
Thaw the soup overnight in the fridge. Reheat it slowly, stirring often, until it’s hot all the way through.
Frequently Asked Questions
No. Green lentils usually do not need soaking before cooking. Rinse them thoroughly, then add them to the soup and simmer until tender. Cooking time can vary slightly depending on the lentils.
Once everything is in the pot, the soup takes about 45 minutes to cook. It is ready when the lentils are tender and the potatoes can be easily pierced with a fork.
Green lentil soup keeps well in an airtight container in the fridge for up to 3–4 days. Reheat it thoroughly before serving, adding a splash of water if it has thickened.
Yes. Allow the soup to cool completely before freezing it in suitable containers. The potatoes may become a little softer after defrosting, but this does not affect the overall flavour of the soup.
Simmer the soup uncovered for a little longer, or mash some of the cooked lentils and potatoes into the broth. This thickens the soup without needing cream or flour.
Serve it with toasted gluten-free naan or wholemeal bread. A spoonful of yoghurt or a squeeze of lemon also works well with the lentils and spices.
Closing Note
This green lentil soup is a cosy choice for lunch or a simple dinner, with tender vegetables, lentils, and spices in every bowl. Try it with toasted gluten-free naan and a squeeze of lemon, or have it on its own for something lighter. If you like lentil dishes, you might also enjoy this mushroom and lentil ragout with bulgur.
- 🧊 Freezer Friendly
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