The photo appears to be a classic chunky lentil and vegetable soup with green/brown lentils, carrots, celery, onion, tomatoes and fresh herbs in a rich tomato-based broth. This style is very close to traditional lentil soups that combine lentils with carrots, celery, onion, tomatoes, garlic and dried herbs.
Recipe Details
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 10 minutes
Difficulty: Easy
Style: Homemade / Grandma-style comfort food
Diet: Vegetarian and naturally dairy-free
Ingredients
For the Soup
1½ cups (285 g) dry green or brown lentils
2 tablespoons olive oil
1 medium yellow onion, finely diced
3 medium carrots, sliced into rounds
3 celery stalks, diced
3 cloves garlic, minced
1½ cups diced tomatoes, fresh or canned
2 tablespoons tomato paste
6 cups vegetable broth
2 cups water
1 medium zucchini, diced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon smoked paprika
1 bay leaf
½ teaspoon black pepper
¾ teaspoon salt, or to taste
2 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro or extra parsley, optional
1–2 tablespoons fresh lemon juice
1 teaspoon red wine vinegar or apple cider vinegar, optional
The combination of lentils, carrots, celery, onion, tomatoes and herbs is a classic foundation for lentil soup; official nutrition/recipe sources use very similar ingredients and simmer the lentils until tender.
Instructions
1. Prepare the Lentils
Place the lentils in a fine-mesh strainer.
Rinse thoroughly under cold running water and remove any small stones or damaged lentils.
You do not need to soak ordinary green or brown lentils before cooking.
Set aside.
2. Sauté the Vegetables
Heat the olive oil in a large heavy-bottomed soup pot over medium heat.
Add:
Onion
Carrots
Celery
Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
3. Add the Tomato Base
Stir in the tomato paste.
Cook for about 1 minute.
Add the diced tomatoes and stir well.
Cooking the vegetables and tomato base before adding the broth gives the soup a deeper flavor.
4. Add Lentils and Seasonings
Add the rinsed lentils.
Pour in:
Vegetable broth
Water
Then add:
Oregano
Basil
Thyme
Smoked paprika
Black pepper
Bay leaf
Stir everything together.
5. Simmer
Bring the soup to a gentle boil.
Once boiling, reduce the heat to low.
Cover partially and simmer for approximately 35–45 minutes.
Stir occasionally.
6. Add the Zucchini
After about 30 minutes of cooking, add the diced zucchini.
Continue simmering until:
Lentils are tender
Carrots are fork-tender
Celery is soft
The broth has thickened slightly
Depending on the lentil variety and age, the total cooking time can vary. Traditional lentil soup recipes commonly simmer for roughly 40–60 minutes until the lentils are tender.
7. Adjust the Consistency
Check the soup.
If it is too thick, add ½–1 cup hot water or vegetable broth.
If it is too thin, simmer uncovered for another 10–15 minutes.
For the chunky texture shown in your picture, don’t blend the soup.
8. Finish the Flavor
Remove the bay leaf.
Add:
Fresh parsley
Fresh cilantro, if using
Lemon juice
Vinegar, if using
Taste and adjust salt and pepper.
The small amount of lemon or vinegar adds brightness and balances the earthy lentils and tomato broth.
9. Serve
Ladle the hot soup into bowls.
Top with:
Fresh chopped parsley
A drizzle of extra-virgin olive oil
Freshly cracked black pepper
A squeeze of lemon
Serve with warm crusty bread if desired.
Grandma’s Secret Tips
1. Don’t rush the vegetables
Let the onion, carrot and celery soften properly before adding the lentils. This creates a much richer base.
2. Add lemon at the end
Fresh lemon juice makes lentil soup taste brighter without making it sour.
3. Let it rest
After cooking, allow the soup to sit for 10–15 minutes before serving. The flavors become deeper.
4. Even better the next day
Lentil soup often tastes even better after refrigeration because the flavors have time to develop.
5. Don’t overcook the vegetables
If you want the beautiful chunky appearance shown in the photo, avoid cooking the carrots and zucchini until they completely fall apart.
Optional Additions
For a heartier Grandma-style soup, you can add:
1 diced potato
1 cup chopped spinach
½ cup green beans
½ cup frozen peas
½ teaspoon cumin
A pinch of red pepper flakes
Chopped kale
Small pasta such as ditalini
For extra protein, add ½–1 cup cooked chickpeas or shredded chicken if you’re not keeping it vegetarian.
Slow Cooker Method
Add all ingredients except lemon juice, fresh herbs and zucchini to a slow cooker.
Cook:
LOW: 6–7 hours
HIGH: 3–4 hours
Add zucchini during the final 45–60 minutes.
When the lentils are tender, stir in lemon juice and fresh herbs.
Instant Pot Method
Add all soup ingredients except fresh lemon juice and herbs.
Cook on High Pressure for 15 minutes.
Allow approximately 10–15 minutes natural release, then carefully release remaining pressure.
Stir in lemon juice and fresh herbs.
Nut & Allergen Information
Nuts
This recipe is naturally peanut-free and tree-nut-free.
It contains no:
Peanuts
Almonds
Walnuts
Cashews
Pecans
Pistachios
Hazelnuts
Other Allergens
The basic recipe is:
Dairy-free
Egg-free
Shellfish-free
Fish-free
Soy-free, depending on the broth
Vegetarian
Vegan, if using vegetable broth and no animal-derived ingredients
Gluten
The soup itself is naturally gluten-free, but check your vegetable broth and tomato products for labeling if preparing it for someone with celiac disease or severe gluten sensitivity.
Strict Nut-Free Preparation
For a severe nut allergy, check the labels on:
Vegetable broth
Canned tomatoes
Tomato paste
Dried herbs
Any packaged seasoning
Also prevent cross-contact with utensils, cookware and cutting boards.
Nutrition — Approximate
Per serving, assuming 8 servings:
Calories: ~230
Protein: ~13 g
Carbohydrates: ~37 g
Fiber: ~14 g
Fat: ~5 g
Saturated Fat: ~1 g
Sugar: ~7 g
Sodium: ~400–600 mg
Nutrition will vary depending on the broth, oil and exact vegetables used. Lentils themselves provide substantial plant protein and fiber; one official lentil soup recipe lists about 9 g protein and 7 g fiber per cup.
Storage
Refrigerator
Cool the soup promptly and store in an airtight container.
Best quality: 3–4 days refrigerated.
Freezer
Freeze in individual portions for up to 2–3 months for best quality.
Leave some space in the container because the soup expands when frozen.
Reheating
Reheat gently on the stovetop or in the microwave.
If the soup becomes too thick, add a splash of broth or water.
Q&A
Q: Do I have to soak the lentils?
No. Green and brown lentils generally cook well without soaking. Rinse them thoroughly first.
Q: Can I use red lentils?
Yes, but red lentils break down much more quickly and will create a thicker, softer soup rather than the chunky texture shown in the photo.
Q: What lentils are best for this recipe?
Green or brown lentils are ideal because they hold their shape better during simmering.
Q: Why is my soup too thick?
Lentils continue absorbing liquid as they cook and cool. Add hot broth or water until you reach your preferred consistency.
Q: Why is my soup watery?
Simmer it uncovered for another 10–15 minutes. The broth will reduce naturally.
Q: Can I add potatoes?
Yes. Add 1–2 medium diced potatoes with the lentils.
Q: Can I make it spicy?
Absolutely. Add red pepper flakes, cayenne or a chopped jalapeño.
Q: Can I add cumin?
Yes. Add ½ teaspoon ground cumin for a warmer, more earthy flavor.
Q: Can I make it creamy?
Yes. Blend 1–2 cups of the finished soup and stir it back into the pot. This thickens the soup while keeping some vegetables and lentils whole.
Q: Can I add spinach?
Yes. Stir in 2–3 cups fresh spinach during the final 2–3 minutes of cooking.
Q: Can I use canned lentils?
Yes. Drain and rinse them first, then add them during the final 10–15 minutes so they don’t become mushy.
Q: Can I use chicken broth?
Yes, if you don’t need the recipe to be vegetarian. Chicken broth gives the soup a richer flavor.
Q: Is this soup vegan?
Yes, when prepared with vegetable broth and plant-based ingredients.
Q: Is this soup gluten-free?
The basic recipe is naturally gluten-free, but always check packaged broth and seasonings.
Q: Is it good for meal prep?
Yes. It stores and reheats very well, making it an excellent make-ahead lunch or dinner.
Q: What should I serve with it?
Crusty bread, garlic toast, a simple green salad, cornbread or a grilled cheese sandwich all pair beautifully with this hearty soup.
Q: Can I freeze it?
Yes. Freeze individual portions and thaw overnight in the refrigerator for the best texture.
Q: What makes this a “Grandma-style” lentil soup?
The simple combination of lentils, slowly softened onion, carrots and celery, tomatoes, garlic, herbs and a long gentle simmer gives it that classic homemade comfort-food character.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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