Hearty Lentil Soup
A hearty lentil soup recipe that is full of wholesome vegetables and lentils. Packed with flavor, you’re going to love this delicious soup.
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This hearty lentil vegetable soup is a comforting and satisfying dish packed with nutrient-rich lentils, fresh vegetables, and warming spices. It’s flavorful, nourishing, and budget-friendly. In my homeland, we would call this čorba od sočiva.
Adding a simple roux gives the soup a deeper flavor and creamier texture. Whether enjoyed on its own or with a slice of crusty sourdough bread, this soup will surely become a family favorite. It’s an ideal dish for meal prep or a quick dinner.
I’ll give you comprehensive instructions for making this lentil soup a freezer meal. I will also show you how to properly freeze the raw ingredients, then quickly rethaw and cook them in a slow cooker or on the stovetop!
If you love soups, stews, and bone broth as much as I do, check out these other recipes: garlic soup, ham and bean soup, Bosnian bean soup, and Hungarian goulash.
Ingredients (Any Notes, Variations, & Substitutions)
- Oil or Fat: I use lard to saute my vegetables and make my roux; you can use oil or butter, too.
- Tomatoes: Use fresh or canned.
- Stock/Broth: I always recommend a real homemade bone broth, preferably chicken or beef (chicken feet bone broth is lovely), but vegetable stock also works. You can use plain water, but I recommend adding a stock cube or adjusting the seasonings as you cook to add depth of flavor.
- Make it Gluten-Free: To make a gluten-free lentil soup, omit the flour and roux. You can also use gluten-free flour to make the roux instead.
- Lentils: I use brown lentils because that is what we commonly use in Croatia and the Balkans to make lentil soups and stews like this one. Feel free to use whatever color you have and prefer.
- Add more veggies: You can add more vegetables or different ones. Celeriac is one option. You can also add hot peppers in addition to the sweet bell peppers and make a spicy version.
- Barley: Instead of lentils, make this soup with barley.
Some Key Recipe Photos & Instructions
Use these photos to guide you if you have trouble visualizing any part of this recipe. Full ingredient list with quantities and detailed instructions are in the recipe card below.
Prep your veggies and ingredients: lentils should be soaked in cool water for 15 minutes and then rinsed; veggies should be diced as in the picture above.
Cook the onions and vegetables: In a large pot, heat 2 tablespoons of lard or oil of choice over medium heat. Add the finely chopped onion, diced carrots, celery, and bell pepper. Cook until the vegetables are softened and the onion is translucent, about 5-7 minutes. They should look like the photo above.
Prepare the roux: In a separate small pan, heat the remaining 1 tablespoon of lard or oil of choice over medium heat. Add the flour and stir constantly to create a roux. Cook for about 2-3 minutes until the roux is very lightly browned and has a nutty aroma.
Gradually add a ladle of the hot broth from the stew to the roux, stirring constantly to avoid lumps. Once the mixture is smooth, slowly add it back into the stew, stirring well to combine. Continue to simmer for an additional 5-10 minutes until the stew thickens. Taste for salt and adjust to taste. If stew is too thick, add more water.
How to Properly Store Lentil Soup & Make it a Freezer Meal
Storing: Allow the lentil soup to cool completely before storing. Transfer the soup to airtight containers. It can be stored in the refrigerator for up to 4-5 days.
Freezing:
Once cooled, place the soup in freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Label and date the containers, then freeze for up to 3 months.
Reheating:
From the refrigerator: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
From frozen: Thaw the soup in the refrigerator overnight, then reheat on the stovetop over medium heat, or in the microwave, until warmed through. If the soup is too thick after thawing, add a little water or broth to reach the desired consistency.
Freezing the Raw Ingredients:
- In a large freezer-safe bag or container, combine the soaked lentils, diced onion, carrots, celery, bell pepper, potatoes, garlic, tomatoes (fresh or canned), and tomato paste.
- Add the spices (paprika, cumin, bay leaf) directly into the bag.
- Leave out the broth and flour, which will be added during cooking.
- Squeeze out excess air, seal tightly, label, and freeze for up to 3 months.
Cooking After Thawing (Slow Cooker):
- Thaw the frozen ingredients in the refrigerator overnight.
- Transfer the thawed ingredients into the slow cooker.
- Add 6 cups of vegetable or chicken broth.
- Cook on low for 6-8 hours or on high for 3-4 hours until the lentils and vegetables are tender.
- Toward the end of cooking, prepare the roux by heating 1 tablespoon of oil or lard in a small pan, stirring in the flour, and cooking until lightly browned. Gradually whisk in some hot broth from the soup, then add the mixture back to the slow cooker. Cook for another 15 minutes to thicken.
- Stir in the vinegar (optional), season with salt and pepper, and serve with freshly chopped parsley.
Cooking After Thawing (Stovetop):
- Thaw the frozen ingredients in the refrigerator overnight.
- In a large pot, heat 2 tablespoons of oil or lard over medium heat.
- Add the thawed ingredients and sauté for 5-7 minutes to soften the vegetables slightly.
- Pour in 6 cups of broth, bring to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils and vegetables are tender.
- Prepare the roux in a small pan as above, whisk it into the soup, and simmer for an additional 10 minutes to thicken.
- Stir in vinegar (optional), adjust seasoning, and garnish with parsley before serving.
Ingredients
- 1 ½ cups dried lentils soaked in cool water for 15 minutes, rinsed and drained
- 1 large onion finely chopped.
- 2 large carrots peeled and diced
- 6 cloves garlic minced
- 1 large potato peeled and diced
- 1 sweet red bell pepper diced
- 2 large red tomatoes diced, or 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 6 cups bone broth or stock chicken, beef, vegetable, or water
- 3 tablespoons lard or fat/oil of choice divided
- 2 teaspoons sweet paprika
- 1 teaspoon cumin
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- Fresh parsley, chopped (for garnish)
- 1 tablespoon vinegar (optional, for added tang)
Instructions
- Prepare the lentils: Soak lentils for 15 minutes in cool water. Rinse the lentils under cold water and set aside.
- Cook the onions and vegetables: In a large pot, heat 2 tablespoons of lard or oil of choice over medium heat. Add the finely chopped onion, diced carrots, celery, and bell pepper. Cook until the vegetables are softened and the onion is translucent, about 5-7 minutes.
- Add garlic: Add the minced garlic and cook for another minute until fragrant.
- Add tomatoes and tomato paste: Add the chopped fresh tomatoes (or canned diced tomatoes with juice) and tomato paste to the pot. Stir to combine.
- Add lentils and broth: Add the rinsed lentils and diced potatoes to the pot. Pour in the vegetable or chicken broth. Add the bay leaf, sweet paprika, and ground cumin. Stir well to combine.
- Simmer the stew: Bring to a boil, then reduce heat and let the stew simmer for about 30-40 minutes, or until the lentils and potatoes are tender.
- Prepare the roux: In a separate small pan, heat the remaining 1 tablespoon of lard or oil of choice over medium heat. Add the flour and stir constantly to create a roux. Cook for about 2-3 minutes until the roux is lightly browned and has a nutty aroma.
- Thicken the stew: Gradually add a ladle of the hot broth from the stew to the roux, stirring constantly to avoid lumps. Once the mixture is smooth, slowly add it back into the stew, stirring well to combine. Continue to simmer for an additional 5-10 minutes until the stew thickens. Taste for salt and adjust to taste. If stew is too thick, add more water. Stir in the vinegar at the very end and remove form heat.
- Season and finish: Taste again, season with salt and pepper to taste if required. Ladle the lentil stew into bowls, garnish with freshly chopped parsley, and serve hot. This stew pairs well with crusty bread or a side of rice.
