Lentil Minestrone

This easy (vegan!!!) one-pot lentil minestrone soup is crazy flavorful and loaded with healthy veggies. Plan on leftovers if you can because it is totally amazing the next day!

Easy One-Pot Lentil Minestrone


What started out as a fun kitchen experiment with a bag of dried lentils turned into the kind of bowl-licking deliciousness that you literally do a happy dance over.

Especially when you realize there’s enough to squirrel away for the following day!

In fact, I was so excited for the leftovers that I almost didn’t share them.

Not gonna lie, I was bummed when Paul walked in while I was reheating the soup and helped himself to half. Given the opportunity, I would have eaten the whole thing myself!

Clearly I need to make this soup again. STAT.

Lemme at those lentils!!!

Lentil Minestrone Soup

Easy One-Pot Lentil Minestrone

There’s a lot I love about this soup.

The flavors, first of all, are so completely magical that I’m having a hard time writing this recipe up right now without running into the kitchen to make another batch.


It’s also a meal prep superstar and can be made in advance to be reheated all week long for fast and cozy comfort food.

You can keep leftover bowls of this baller soup in the fridge for 4-5 days or freeze it for up to a month.

Can I make this soup in a Crock-Pot?

I usually make this lentil soup stove-top in my trusty dutch oven but you can also use your slow cooker if you prefer. I’ll toss both instructions in the recipe card for ya!

Easy One-Pot Lentil Minestrone
5 from 6 votes

Lentil Minestrone

This easy (vegan!!!) one-pot lentil minestrone soup is crazy flavorful and loaded with healthy veggies. Plan on leftovers if you can because it is totally amazing the next day! Recipe yields 12 cups or 6 bowls of soup.

Course Soup
Cuisine American, Italian
Keyword Lentil Minestrone
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings 12 cups
Calories 183 kcal
Author Jenn Laughlin – Peas and Crayons



  • warmed bakery baguette for dunking
  • freshly grated parmesan cheese for topping
  • chopped parsley to garnish


  1. Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince.

  2. Heat a large dutch oven (or heavy duty pot) to medium-high heat with 2 TBSP oil. Once oil is hot, add onion, carrot, and celery and saute until vegetables are tender, approx. 7 minutes.

  3. Next add minced garlic, Italian seasoning, salt, and pepper and cook an addiitonal minute, stirring constantly.

  4. Add broth, water, and crushed tomatoes (juices and all) then stir in dried green or brown lentils and bay leaves and bring pot to a boil.

  5. Once soup is vigorously bubbling, reduce heat to a low simmer and cover. Set a timer and cook for 25 minutes.

  6. Remove lid and increase heat to medium. Add pasta and beans and cook unti beans are heated through and pasta is tender, approx. 10 minutes (or longer depending on pasta shape/size used). Remove bay leaves when you come across them stirring the soup.

  7. Ready to eat? Stir fresh chopped baby spinach into the soup and ladle into bowls. Enjoy piping hot with your choice of optional extras.

  8. Leftovers can be stored in airtight containers in either the fridge or freezer. This soup is delicious the first day and even better the next!


  1. Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince. Add vegetables, oil, spices, broth, water, crushed tomatoes, bay leaves, and dried lentils, to a large slow cooker. Cook on HIGH for 5-6 hours or LOW for 9-10 hours, until dried lentils are cooked through and veggies are tender.

  2. After lentils are tender and cooked through, add beans and pasta. Return the lid to the pot and cook an additional 10 minutes or until pasta is al dente and tender. Remaining cook time will vary on pasta size/shape. Add your spinach, any additional seasoning to taste, and whatever toppings your heart desires. Enjoy!

Recipe Notes

Sodium content will vary based on vegetable broth used as well as salt added. I typically grab low-sodium veggie broth when it’s on sale and also use salt-free Mrs. Dash Italian seasoning blend (omg so so good) for my soups. Adjust salt + pepper to taste and enjoy!

Nutrition Facts below are estimated per cup of soup using an online recipe nutrition calculator. Adjust as needed based on added toppings/swaps and enjoy!

Nutrition Facts
Lentil Minestrone
Amount Per Serving
Calories 183 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Carbohydrates 32g11%
Fiber 9g38%
Sugar 5g6%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this Lentil Minestrone soup recipe, let me know! 

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

Lentil Recipes

Looking for More Lentil Recipes?

One of my most popular lentil recipes is a fiesta-worthy Vegetarian Lentil Tortilla Soup, which can be made stove top, in the Instant Pot, and in a slow cooker. Whichever method you choose, it’s sure to be a hit! The recipe has 200+ ★★★★★ rave reviews!

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Recipe Rating


  • Belinda

    You have a lot of experience cooking with lentils. Do you think this recipe would work with split red lentil.

    • Hi Belinda! They should totally work but require less cook time for the lentils themselves (split red lentils cook in 5-10 minutes in boiling liquid typically) and the texture of the soup would be a little different than with whole green/brown lentils as they’re much thinner. Maybe experiment a little with veggie/bean/pasta ratio if you want a chunkier minestrone and also I would add the red lentils in at the same time as the pasta since their cook time is similar. Hope this helps! I adore using split red lentils in my tortilla soups and chilis! xoxo

  • Ashley

    5 stars
    Ive been struggling to make healthy dinners lately so I bought some dried cut up veggies in the hopes it would help. I had a vegetable stew mix of veggies and was looking for a soup to make and remembered seeing this one and gave it a go. It was perfect. I made leftovers the next day by taking half that was left adding southwest spices and poured it over mashed potatoes and it felt like a whole different meal. Today we are adding meatballs and making it a meatball soup and Im feeling pretty accomplished in the meal making department this week, thanks for a great recipe!

  • Emily

    5 stars
    Really great flavor and so hearty and satisfying on a cold winter day. I have made this soup twice now, following the recipe as written. Even my meat eating husband complimented this recipe. It’s a keeper! Leftovers freeze quite well, too. Thank you for sharing this and I look forward to trying more of your recipes.

    • I’m so honored this one made a repeat appearance already! Eeee! So glad y’all are loving the soup and cannot wait to hear what you try next! xo

  • ND

    5 stars
    I encourage everyone to make this soup, it’s outstanding. I followed the recipe to the letter, but needed to substitute gluten free elbows for regular. It didn’t make any difference and was wonderful. However, this soup does a magic trick overnight and turned something outstanding into one of our top five favorite soups ever…and we’re soup people. Try it, you won’t regret it.

  • Patty Turim

    5 stars
    This was delicious, added some chopped zucchini. Only used 4 c. of broth, needed 5, the pasta absorbed alot of the liquid. I think I would add more spinach too. Great soup

  • M.C.B.

    5 stars
    This was so good! My husband and I recently discovered your website and we’re over the moon. We had some leftover asparagus on hand which I chopped up and stirred in at the end. Also added red pepper flakes as my husband is all about spice! Thank you!

  • Laurey Drvaric

    Can you make it in an Instant Pot?

    • Hi Laurey! You can use my Instant Pot Italian Lentil Soup recipe as a guide. I would add the pasta at the very end after you vent and remove the lid and then just pop the lid back on and let the pasta cook in the soup for 8-10 minutes or until tender.

  • Louise

    5 stars
    Delicious! My husband and I devoured this total hug-in-a-bowl today. We loved the lentil spin on minestrone – something I’ve never thought to try! I added a few chili flakes to mine for an extra kick and to stop hubby from stealing my portion also! Haha

    • Thanks Louise, I’m so glad the soup was a hit! Brilliant add-in with the chili flakes – I love them on literally everything these days!

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