Lentil Soup


This hearty lentil soup will keep you warm on winter nights. It’s a good source of vegetarian protein and has only 179 calories per serving.

Total Time: 46 min.
Prep Time: 10 min.
Cooking Time: 36 min.
Yield: 12 servings, about ¾ cup each

1 Tbsp. olive oil
3 medium onions, chopped
2 cloves garlic, finely chopped
2 medium carrots, chopped
1 lb. dry lentils, sorted, rinsed
6 cups low-sodium organic vegetable broth (or chicken broth)
Sea salt and ground black pepper (to taste; optional)

1. Heat oil in large, saucepan over medium-high heat.
2. Add onions, garlic, and carrots; cook, stirring frequently, for 5 to 6 minutes, or until onions are soft.
3. Add lentils and broth. Bring to a boil. Reduce heat to medium; cook, covered, at a gentle boil for 30 minutes, or until lentils are soft. (Add additional warm water if soup becomes too thick.)
4. Season with salt and pepper if desired.

Tip: Learn more about lentils here.

Lentil soup recipe

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  1. Adriana said:

    The lentil soup is a great base. I added some oregano, basil and a touch of lemon juice before serving along with some coriander and parmesan cheese sprinkled on top. It was a hit!

  2. Keara Preston said:

    Shouldnt this count as a red on the new vegan plan?? Can you PLEASE update the container counts on these recipes??!!

    • Denis Faye said:

      Keara – We will get to this, but the Vegan Fix is a new product and there are hundreds of recipes on this blog, so it will take time. In the meantime, we’ll help you handle this on a point by point basis.

      If you’re doing the Vegan Fix, count this recipe as One Red and One Green.

      Denis Faye
      Beachbody Senior Director of Nutrition Content