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lentil and white bean soup in a white bowl with gold spoon inserted.

Lentil and White Bean Soup

This Lentil & White Bean Soup is healthy, hearty, and full of flavor, making it the perfect one-pot meal for busy nights. It's budget-friendly and freezes well so you can easily double or triple this recipe to freeze for later!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 to 6 servings
Course: Main Course, Soup
Calories: 423
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 cup dried lentils rinsed
  • 1 15oz can white beans (cannellini or Great Northern beans) drained and rinsed
  • 1 14oz can diced tomatoes with juices
  • 4 cup vegetable broth low sodium
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp salt or to taste
  • ½ tsp black pepper or to taste
  • 2 cups kale roughly chopped
  • ½ lemon juiced

Equipment

  • garlic press
  • lemon squeezer
  • airtight container
  • slow cooker

Method
 

On the Stovetop:
  1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the veggies are softened and fragrant.
  2. Stir in the lentils, diced tomatoes with juices, vegetable broth, thyme, smoked paprika, cumin, salt and pepper. Bring everything to a boil then reduce the heat to low and let it simmer.
  3. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and the soup has thickened slightly.
  4. Stir in the drained white beans and chopped kale. Simmer for another 5 minutes, until the greens are wilted and the beans are heated through.
  5. Stir in the lemon juice. Taste and adjust the seasonings as needed before serving.
In the Slow Cooker:
  1. In a large skillet, heat olive oil over medium heat. Sauté the onion, garlic, carrots, and celery for 3–5 minutes until slightly softened (if you're short on time, you can skip this step. The soup will still turn out delicious).
  2. Transfer the sautéed veggies to the slow cooker. Add the lentils, diced tomatoes with juices, vegetable broth, thyme, smoked paprika, cumin, salt and pepper.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the soup has thickened.
  4. Stir in the beans and kale. Cover and cook for another 15-20 minutes or until the greens are wilted and the beans are warmed through.
  5. Right before serving, stir in the lemon juice to brighten the flavor. Adjust salt and pepper to taste and serve warm.

Notes

Store any leftover soup in an airtight container in the fridge for up to 4–5 days.
To freeze, let the soup cool completely before transferring it into freezer-safe containers or souper cubes for easy portioning. Once frozen, transfer to a labeled freezer bag or airtight container. It will keep well for up to 2–3 months.
For more variations, substitutions, and tips, see full blog post above.