Lentil Bean Soup
This Lentil Bean Soup is a cozy, protein-packed meal made with simple pantry ingredients like lentils, beans, tomatoes, and veggies. It’s simmered in a flavorful broth with garlic, herbs, and Parmesan for the ultimate comfort food that’s also good for you.
If you’re looking for a cozy, healthy soup that’s easy to make and super satisfying, you’re going to love this Lentil Bean Soup recipe! It’s hearty, full of flavor, and packed with plant-based protein and fiber — perfect for meal prep, busy weeknights, or a chilly weekend lunch.
This soup is made with simple ingredients like lentils, beans, veggies, and herbs, all simmered together in a rich, savory tomato broth. The best part? It’s totally customizable! You can make it spicy, creamy, or toss in whatever veggies you have in the fridge.
Whether you’re vegan, vegetarian, or just trying to eat a little healthier, this easy lentil and bean soup will quickly become a go-to favorite. Keep reading for step-by-step instructions, tips for storage and freezing, and a few fun variations to try next time!
Why You'll Love This Recipe
- Super Hearty and Filling - the combo of lentils and beans gives you a satisfying, protein-packed meal that keeps you full for hours.
- Budget-friendly - lentils and beans are some of the most affordable pantry staples, making this soup easy on your wallet.
- One-Pot Wonder - less mess, less cleanup, more cozy soup time.
- Meal Prep Friendly - this lentil soup reheats beautifully and even tastes better the next day as the flavors meld together.
- Wholesome and Nutritious - rich in fiber, iron, and plant-based protein, this soup is a nutrient powerhouse.
Ingredients
Brown Lentils - these are studier than their red counterpart, and I love using them in soups because they don't get as mushy. You can also use green lentils.
Vegetables - I start with diced onion, chopped carrots, and diced celery to load up in veggies.
Beans - I added kidney beans and pinto beans to this lentil soup recipe to beef up the nutrition and add more fiber.
Garlic - a delicious aromatic which adds a ton of flavor.
Italian Seasoning - this has basil, oregano, rosemary, thyme, parsley, and sage, and adds delicious flavor to the soup.
Crushed Tomatoes - this gives the soup a tomato-y based broth which is rich and delicious.
Vegetable Broth - this adds flavor and combines with the crushed tomatoes to make up the base of the soup.
Baby Spinach - a bunch of chopped baby spinach is added at the end for some flavor, color, and more nutrition.
Salt and Black Pepper - this brings out the flavors of the soup.
Variations
Add a Protein - while this vegetarian soup is incredible without any meat, you could add some diced chicken, ground chicken, or ground turkey for more protein.
Add Some Spice - if you want a little bit of heat in your soup you can add a pinch or two of red pepper flakes, or add diced jalapeño.
Make it Creamy - if you want a thicker soup, you can remove 1 cup of the soup and blend it up, and then stir it back into the soup for a creamier base.
Different Beans - I used kidney and pinto beans but you could use cannellini beans, black beans, or chickpeas instead.
Different Greens - instead of chopped baby spinach, you could add chopped kale or Swiss chard.
Step by Step Instruction
Photo 1. In a large soup pot, add the olive oil over medium-high heat. Add the onion, carrots, and celery and cook for 5-7 minutes, stirring frequently, until softened.
Photo 2. Add the garlic, Italian seasoning, salt, and pepper, and stir well to combine, and cook another minute.
Photo 3. Add the lentils, beans, and crushed tomatoes, followed by the broth, stirring well to combine. Add the Parmesan rind and bring to a boil.
Photo 4. Reduce the heat to low and let it simmer for 25-30 minutes, until the lentils are softened. Serve topped with fresh grated Parmesan. Enjoy!
Expert Tips
Use the Right Lentils - green or brown lentils hold their shape best and add a nice texture. While red lentils cook faster, they will not hold their shape as well.
Sauté Your Aromatics First - don’t skip sautéing the onions, carrots, and celery in olive oil before adding the broth. It builds a deeper, richer flavor base.
Customize the Texture - for a thicker, creamier soup, blend a cup or two of the soup and stir it back in. You can also use an immersion blender for a partially smooth finish.
Storage - store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. The flavor actually improves after a day!
Serving Suggestions - I love serving this soup with a crusty baguette and butter. You could also serve it with a panini, a simple side salad, or roasted vegetables.
Recipe FAQs
Sure that will work. You won't need to simmer it as long, since they will already be tender, but you will want to simmer it for 10-15 minutes to help the flavors meld together.
Really any kind! I use kidney and pinto beans, but you could also use black beans, garbanzo beans, cannellini beans, or white northern beans.
If you omit the Parmesan, then yes this soup will be vegan.
Yes! Simply add all of the ingredients except for the spinach, and cook on low for 6 hours or high for 3 hours.
Other Vegetarian Soups To Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Lentil Bean Soup
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion diced
- 3 carrots peeled and diced
- 3 celery sticks chopped
- 3 cloves garlic minced
- 2 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 28 ounces crushed tomatoes
- 14 ounce canned kidney beans
- 14 ounce canned pinto beans
- 1 cup dried brown lentils
- 6 cups vegetable broth
- 1 Parmesan rind
- 2 cups chopped spinach
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion, carrots, and celery, and cook for 5-7 minutes, until softened.
- Add the Italian seasoning, paprika, and garlic, and cook another 1-2 minutes.
- Stir in the crushed tomatoes, pinto beans, kidney beans, and lentils.
- Add the broth and Parmesan rind, and stir to combine.
- Bring to a boil, reduce the heat to low, and simmer for 25-30 minutes.
- After the lentils are tender, remove the Parmesan rind and stir in the chopped spinach.
- Serve topped with freshly grated Parmesan cheese. Enjoy!
