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Ina Garten Lentil Vegetable Soup

Ina Garten Lentil Vegetable Soup - recipe card
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A hearty, rustic lentil vegetable soup inspired by Ina Garten’s style — tender green lentils simmered with aromatic vegetables in a savory broth until thick and satisfying. Finished with a splash of red wine vinegar for brightness, this soup is deeply flavorful and perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 1/2 cups dry green lentils, rinsed and picked over
  • 1 can (14.5 oz) diced tomatoes, with their juices
  • 6 cups low-sodium vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons red wine vinegar
  • 1/4 cup freshly chopped parsley, for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until the oil shimmers. Add the diced onion, carrots, and celery; cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened and the onion turns translucent. This builds the aromatic base of the soup.
  2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned — burnt garlic will impart a bitter taste.
  3. Stir in the rinsed green lentils, diced tomatoes with their juices, vegetable broth, bay leaves, dried thyme, kosher salt, and black pepper. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
  4. Bring the soup to a boil over high heat, then immediately reduce the heat to low, so the soup is at a gentle simmer. Cover the pot with the lid slightly ajar and cook for 40-45 minutes, stirring occasionally, until the lentils are tender but not mushy — they should still hold their shape.
  5. Remove the bay leaves and discard. Using an immersion blender, carefully blend about 1/3 of the soup directly in the pot, or transfer 2 cups of the soup to a blender and blend until smooth, then return to the pot. This step thickens the soup while leaving plenty of texture.
  6. Stir in the red wine vinegar — the acidity brightens all the flavors and balances the earthiness of the lentils. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread if desired.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 5 days. This soup freezes well for up to 3 months; thaw overnight in the fridge and reheat gently over medium-low heat, adding a splash of broth or water if too thick. For a creamier texture, blend more of the soup before serving. Red wine vinegar is essential — do not skip it.

Nutrition

Keywords: lentil soup, vegetable soup, Ina Garten, hearty soup, healthy lentil soup, easy lentil soup, winter soup, vegan lentil soup, lentil vegetable soup, one pot soup, stovetop soup, meal prep lentil soup

Find it online: https://inagartendishes.com/ina-garten-lentil-vegetable-soup/