Martha Stewart 15 Minute Lentil Soup Recipe

This hearty, tangy Martha Stewart 15 Minute Lentil Soup Recipe is made with canned lentils, aromatic vegetables, and red wine vinegar, ready in just 15 minutes. The hero moment is the final splash of vinegar that wakes up the earthy broth instantly. I love how this recipe turns pantry staples into a satisfying meal without hours of simmering.

What I Learned Making This

I learned that the “15 minute” promise is only possible because of one smart shortcut: canned lentils. Unlike dried lentils which need 20-30 minutes to tenderize, canned lentils are already cooked and just need to be heated through, making this the ultimate emergency dinner.

I also discovered that because the cooking time is so short, the mirepoix (onion, carrot, celery) must be chopped very finely. If the pieces are too big, they won’t soften in the quick five-minute simmer, leaving you with crunchy vegetables instead of a cohesive soup base.

Martha Stewart 15 Minute Lentil Soup Recipe Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/2 small onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• Coarse salt and ground black pepper
• 1 can (14.5 ounces) low-sodium vegetable or chicken broth
• 1 can (15 ounces) cooked lentils, rinsed and drained
• 2 teaspoons red wine vinegar

How To Make Martha Stewart 15 Minute Lentil Soup Recipe

1. Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion, carrot, celery, and garlic, seasoning with salt and pepper. Cook, stirring occasionally, until the onions soften, which takes about 3 to 5 minutes.
2. Simmer Broth: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat slightly and let it cook for about 5 minutes to marry the flavors.
3. Finish Soup: Add the rinsed lentils to the pot and cook until the soup thickens slightly and is heated through, about 3 to 5 minutes. Stir in the red wine vinegar and season with additional salt and pepper to taste before serving.

Recipe Tips

• Rinse thoroughly: Canned lentils often come in a thick, starchy liquid that can taste metallic. Rinsing them under cold water until the water runs clear ensures your soup tastes fresh, not tinny.
• Chop veggies small: Since you aren’t simmering this soup for an hour, your vegetables need to be a small dice (about 1/4 inch) so they cook through in the short time allotted.
• Don’t skip the acid: The red wine vinegar might seem optional, but it is essential for cutting through the earthiness of the lentils and making the flavors pop.

What To Serve With Lentil Soup

This soup is light but earthy, so it pairs perfectly with a slice of crusty sourdough bread or a warm baguette for dipping. For a lighter option, serve it alongside a crisp arugula salad with lemon vinaigrette to echo the acidity in the soup.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors will actually improve overnight. You can also freeze this soup for up to 3 months, though the vegetables may become slightly softer upon reheating.

FAQs

• Can I use dried lentils instead?
  Yes, but it won’t be a 15-minute recipe. You would need to add dried lentils with the broth and simmer for 25-30 minutes until tender, adding more liquid as needed.
• Is this soup gluten-free?
  Yes, as long as you double-check that your vegetable or chicken broth is certified gluten-free. The lentils and vegetables themselves are naturally gluten-free.
• Can I use balsamic vinegar?
  If you don’t have red wine vinegar, balsamic is a decent substitute, though it will make the soup slightly sweeter and darker in color. Lemon juice is another good acid alternative.

Nutrition

• Calories: 210
• Total Fat: 3g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 680mg
• Total Carbohydrate: 32g
• Protein: 12g

Try More Recipes:

• Martha Stewart Vegetable Soup Recipe
• Martha Stewart Butternut Squash Soup Recipe
• Martha Stewart Turkey Brine Recipe