You know those days when you just need something warm and hearty to lift your spirits? That’s exactly where this White Lentil Bean Soup comes in. It’s like an old friend—comforting, reliable, and just what you need when life feels a little hectic.
This recipe has a special place in my kitchen. This is not just soup; this is nutrition in a bowl. It’s made with the tender white beans, earthy lentils, and with a handful of simple ingredients. It’s the type of dish that makes you slow down and savor every bit of this delicacy.
What I love most? It’s wholesome and filling without being heavy. Perfect for a family lunch or a light dinner. And don’t even get me started on how amazing the entire kitchen smells while it’s cooking. This white lentil bean soup is like an excuse for everyone to run to the table for their spot. So grab your pot, and let’s make some lentil soup magic happen!
Why Should You Try This Lentil Bean Soup?
It is not just any kind of soup; it will become your pantry’s greatest treasure. If you store lentils and beans inside, this recipe turns humbleness into a good quality dish that feels somehow like a gourmet. These dishes are quick to produce, budget-friendly, and include ingredients you probably use daily.
The beauty of this soup lies in its simplicity. No trickery, no hard-to-find ingredients, just good, wholesome flavors coming together in a way that tastes like magic. And since it’s perfect for batch cooking, you can eat it now and freeze some for those busier days.
Not forgetting, of course, health benefits. Lentils and beans abound in plant-based protein, fiber, and nutrients to make this a fantastic meal option for anyone wanting to eat a little healthier but without losing flavor.
Consider this soup your best go-to recipe when you are craving something comforting, nourishing, and deliciously uncomplicated. It’s that kind of meal: there for you regardless of occasion.
Ingredient Notes and Substitutions
Let’s talk ingredients now, this is possibly the simplest recipe yet on my blog, and rightly so. It is healthy, simple, yet very delicious. And, you can make it as per your taste buds, so this one is for everyone!
White Lentils. These are the soul of the soup of course, as the name suggests. White lentils have a delicate, earthy flavor that blends beautifully with all the other ingredients you’re going to add. If you live under the rock, don’t worry! Red lentils or yellow split peas are excellent substitutes. They cook quickly and have a similar creamy texture, that’s what we want from this bean and lentil soup!
White Beans. Cannellini beans are my go-to for this white lentil soup recipe. They’re tender and buttery, something that will melt in your mouth. This adds a luscious mouthfeel to the soup, every one of my guests asked for a second serving for this flavor alone. If you don’t have cannellini beans, great northern beans or navy beans work just as well. For a different twist, chickpeas can also be a good substitute—they add a slightly nutty flavor, don’t worry, not the real nuts, no allergen worries here!
Vegetable Broth. This is the base for your lentil bean soup recipe. A good-quality vegetable broth is key to the foundation. Look for a low-sodium option so you can control the seasoning yourself. If you don’t have vegetable broth, chicken broth (if not vegetarian), or even plain water with a few extra herbs and spices will do the trick. You don’t have an excuse for not making this lentil and bean soup this Friday!
Herbs and Spices. A combination of bay leaves, thyme, and paprika makes the kitchen smell amazing. Fresh herbs are fantastic, but dried versions work just as well. For extra heat, add a pinch of chili flakes, or skip them entirely if you prefer it mild.
Step-by-Step Directions
Making this White Lentil Bean Soup is as easy as pie (or should we say soup?) Definitely soup, and not any ordinary one I tell you!
Step 1: Gather Your Ingredients
Before you start cooking, lay out all the ingredients. Trust me, having everything within arm’s reach makes the process smoother and more enjoyable. Plus, it feels a little professional!
Step 2: Prep the Veggies
Dice the onions, carrots, and celery into small, even pieces. Mince the garlic. This step might feel basic, but it sets the stage for all the deliciousness to come. Never undermine any step while making this lentil beans soup!
Step 3: Sauté for Flavor
Heat olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and sauté until they’re soft and fragrant—about 5–7 minutes. Stir in the garlic and cook for another minute. This is where the magic begins!
Step 4: Add the Lentils and Beans
Rinse the white lentils and beans under cold water, then add them to the pot. Give everything a good stir to coat the lentils and beans in that flavorful veggie base.
Pro-Tips
- For a thicker, creamier soup without blending the whole pot, mash some of the lentils and beans with a potato masher right in the pot. It keeps the texture while giving the soup a luxurious, hearty feel.
- A heavy-bottomed pot like a Dutch oven helps distribute heat evenly, reducing the chances of anything sticking or burning. It also retains heat well, keeping your soup warm for seconds (or thirds!).
- If time allows, let the soup sit for 10–15 minutes after cooking. This resting time allows the flavors to meld together even more, giving you an even tastier bowl.
Step 5: Pour in the Broth
Carefully pour the vegetable broth into the pot, and toss in the bay leaves, thyme, and paprika. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer while the flavors work their magic.
Step 6: Season to Taste
About halfway through cooking, taste the soup and season with salt and pepper as needed. Remember, you can always add more, but you can’t take it out—so go slow. Don’t make the mistake I made when I made it the first time!
Step 7: Simmer to Perfection
Let the soup simmer for 25–30 minutes, stirring occasionally. You’ll know it’s ready when the lentils are tender and the broth has thickened slightly. When it’s too thick for my liking, I add a splash of water or broth to loosen it up. This thing works and keep it how I like it!
Step 8: Add the Final Touches
Remove the bay leaves, and stir in a squeeze of fresh lemon juice. This brightens the flavors and ties everything together beautifully.
Step 9: Serve and Enjoy
Ladle the soup into bowls, and add your favorite toppings—like parsley, Parmesan, or a drizzle of olive oil. Pair it with some crusty bread, and you’ve got yourself a restaurant-worthy lentil bean soup.
You can also try our Italian Wedding Soup & Lemon Cream Sauce for more similar recipes!
Reheating and Storage
Store this soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it even tastier the next day.
This soup freezes beautifully, but if you’ve added delicate toppings like fresh herbs or cream, omit those before freezing. Freeze in individual portions for convenience.
To reheat, warm the soup in a pot over medium heat, stirring occasionally, until it’s heated through. If it has thickened in the fridge or freezer, add a splash of water or broth to bring it back to your desired consistency.
White Bean Lentil Soup Recipe: FAQ
Can I use canned beans instead of dried beans?
Absolutely! Canned beans are a great time-saver. Just make sure to rinse and drain them before adding them to the soup. Since they’re already cooked, you can add them in the last 10–15 minutes of simmering to prevent them from becoming too soft.
What can I do if my soup turns out too thick?
If your soup is thicker than you’d like, simply add more vegetable broth or water a little at a time until you reach your desired consistency. Be sure to adjust the seasoning afterward to keep the flavors balanced.
Can I make this soup in a slow cooker?
Yes! You can sauté the vegetables first for extra flavor, then add all the ingredients to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Just wait to add any fresh herbs or lemon juice until the end.
How can I make this soup gluten-free?
This recipe is naturally gluten-free if you use gluten-free broth. Just double-check your broth label to ensure there are no hidden gluten-containing ingredients.
White Bean Lentil Soup Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Potato masher or immersion blender
Ingredients
- 1 cup dried white lentils rinsed
- 1 can 15 oz white beans rinsed and drained
- 1 tbsp olive oil
- 1 onion diced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- 6 cups vegetable broth
- 1 bay leaf
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Chop the onion, carrots, celery, and garlic. Rinse the lentils and drain the canned beans.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened, stirring occasionally. Add garlic and cook for another minute until fragrant.
- Stir in the cumin, coating the vegetables. Add the lentils, white beans, vegetable broth, and bay leaf. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until the lentils are tender and the flavors meld.
- For a creamier texture, use a potato masher to gently mash some of the beans and lentils. Alternatively, blend a portion of the soup using an immersion blender and return it to the pot.
- Remove the bay leaf. Stir in the fresh lemon juice and season with salt and pepper to taste. Adjust the consistency by adding more broth if needed.
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread or your favorite toppings.
Notes
- The soup thickens as it cools, so add extra broth when reheating if needed.
- For extra protein, you can toss in shredded chicken or tofu cubes.
- Customize with your favorite spices or herbs for a unique flavor twist!
