15-Minute Lentil Soup


Thanks to canned lentils, this soup comes together super fast.

Prep Time:
15 mins
Total Time:
15 mins

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.

15-minute lentil soup - finished

Julia Hartbeck


  • 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


15-minute lentil soup - ingredients

Julia Hartbeck

  1. 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.

    15-minute lentil soup - mixing carrots and onions

    Julia Hartbeck

  2. Add broth; bring to a boil and cook 5 minutes.

    15-minute lentil soup - in pot

    Julia Hartbeck

  3. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

    15-minute lentil soup - stirring soup

    Julia Hartbeck

    15-minute lentil soup - finished

    Julia Hartbeck

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