Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes 15-Minute Lentil Soup 3.3 (293) 17 Reviews Thanks to canned lentils, this healthy, hearty soup comes together super fast. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 16, 2023 Rate PRINT Share Prep Time: 15 mins Total Time: 15 mins Servings: 1 Need lentil soup for one? Allow us to suggest this super fast recipe for a "can"-do dinner. It uses canned lentils and store-bought vegetable or chicken broth—that's why it's so fast. The recipe starts with gently cooking finely chopped onion, carrot, and celery; this is called a mirepoix or aromatic base. The vegetables are cooked until soft, just like they are in a big-batch lentil soup. Then, the stock is poured into the pot and simmered briefly to develop the flavor before canned lentils are added. This is when the soup is ready for its final ingredient—a little red wine vinegar brings it all together. For a healthy, delicious, quick, and easy meal for one, you really can't beat this comforting recipe. Serve with plenty of crusty bread for dipping. Julia Hartbeck Tips for Making the Best Lentil Soup Finishing Touches Here's what to serve with lentil soup—or what to add to each bowl to make it a little more elevated. Pick your favorites and be sure to add them to the grocery list when you're ready to shop. Top with grated ParmesanTop with chopped fresh herbs, such as parsley or chivesTop with crispy baconStir in a handful of baby spinach (just before the vinegar)Serve a hunk of your favorite cheese, such as Cheddar or an aged Gouda, on the sideServe with crusty bread, like a baguette, for dunkingServe with soup crackersServe with cornbread Before you get started, it's necessary to rinse and drain your canned lentils—don't skip this step. Ingredients 1 teaspoon extra-virgin olive oil ½ small onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 garlic clove, minced Coarse salt and ground pepper 14 ½ ounces low-sodium vegetable or chicken broth ¾ cup cooked lentils (from a 15-ounce can), rinsed and drained 2 teaspoons red-wine vinegar Directions Julia Hartbeck Cook vegetables: In a medium saucepan, heat oil over medium heat. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Julia Hartbeck Add broth and cook: Add broth, bring to a boil, and cook 5 minutes. Julia Hartbeck Add lentils and cook: Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper. Julia Hartbeck Julia Hartbeck Warm Lentil Salad With Poached Eggs Frequently Asked Questions Can you overcook lentils in soup? Yes, you can overcook lentils; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list. Why does my lentil soup taste bland? Lentils have a relatively mild taste and take well to seasonings. To avoid a bland lentil soup, use a flavorful broth—whether that's homemade or store-bought chicken or vegetable broth. The other key is building flavor. To do so, use aromatics like onions and garlic, include fresh or dried herbs, and season well with salt and pepper. Other Quick Soup Recipes to Try: Late-Summer Vegetable Soup Tortellini Soup with Peas and Spinach Easy Chicken Noodle Soup Smoky Black-Bean Soup with Sausage Stracciatella with Brown Rice Originally appeared: Everyday Food, October 2009 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.