Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes 15-Minute Lentil Soup 3.3 (291) 15 Reviews Thanks to canned lentils, this soup comes together super fast. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 1, 2023 Print Rate It Share Share Tweet Pin Email 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. Tips for Making the Best Lentil Soup Julia Hartbeck 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 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; bring to a boil and cook 5 minutes. Julia Hartbeck Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper. Julia Hartbeck All About Lentils, Including How to Cook and Enjoy Them Julia Hartbeck Rate it Print