Small Batch Lentil Soup (Serves 2-3)
Small Batch Lentil Soup! A scaled-down version of my 5-star lentil soup recipe. This one is just as delicious and perfect for serving 1-3 people.
I love lentil soup! I make my Instant Pot Lentil Soup a few times a month this time of year and my red lentil soup is one of my favorite recipes on my blog.
That said, I don’t always want to make a big batch of soup. Sometimes, I just want to make a small serving to eat for that day’s dinner without any leftovers.
Enter this small batch lentil soup, a scaled-down version of my favorite lentil soup that’s just as flavorful. Whether you are cooking for two or don’t want to eat soup for days– this small-batch lentil soup is for you.
See below for more details, or scroll down for the full recipe below.
What Lentils Are Best for Soup?
For the best lentil soup, choose firmer varieties like brown or green lentils that hold their shape during cooking yet cook down to be soft enough for soup.
I love French green lentils, also known as Puy lentils, but not for soup as they retain their texture more than brown or green lentils.
If you’re looking for soup recipes using red lentils, then I recommend my red lentil soup, turmeric red lentil soup, and my red lentil curry soup.
How to Make This Small Batch Soup with Lentils
Cook the Vegetables
Add the onion, carrot and celery to a medium sauce pot, then cook until softened.
Add the Spices
Add the spices and cook until fragrant, stirring often to prevent burning.
Add the lentils, broth and tomatoes
Add the lentils, canned tomatoes, and broth, and cook until the lentils are tender.
Blend or not!
Depending on your preferred texture, blend a little of the soup in a blender. I do this for a creamier, more luscious lentil soup. You can also use an immersion blender.
Return and Season
Return the blended soup back to the pot and season, adding lemon juice and salt to taste.
Serve
Serve! I often pair with crusty bread for dipping.
Why We Love This Recipe
We love this small batch lentil soup recipe because it’s exactly as the name implies– small batch! If you love soup but don’t want extra leftovers (or cook for 1-2), then you’ll love this scaled-down version.
This soup makes about 2-3 bowls, depending on how big of a portion you serve.
It’s also made with pantry staples– lentils, canned tomatoes, broth, and dried spices. It’s easy to put together and budget-friendly.
The addition of lemon at the end helps to brighten the soup. Adding a little acid is my secret ingredient for my soup recipes! If you haven’t tried it before, be prepared to be amazed by the power of a little acid. A splash of red wine vinegar also works if you don’t have fresh lemon juice.
I like to serve this small batch lentil soup with a side of my no-knead Instant Pot bread. That bread is so easy to put together, and no kneading is required!
More Easy Soup Recipes
- Tuscan Kale Soup
- Slow Cooker Vegetable Soup
- Minestrone Soup
- Lemon Chickpea Orzo Soup
- Potato, Spinach and Sausage Soup
If you try this Small Batch Lentil Soup, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes makes my day!
Small Batch Lentil Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely chopped white or yellow onion
- 1 garlic clove, minced
- 1 medium carrot, chopped (about 1/2 cup)
- 1 celery rib, chopped (about 1/2 cup)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 cup green or brown lentils
- 1 cup diced tomatoes or fire-roasted tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- 1/4-1/2 teaspoon salt
- 1 teaspoon lemon juice
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, carrot and celery and cook for 10 minutes, stirring often, until the vegetables are just softened.
- Add the spices, cumin and paprika, and let cook for a minute until fragrant.
- Add in the lentils, tomatoes, broth, and bay leaf and bring to a boil. Reduce heat to low and cook for 20-25 minutes, until lentils are softened. Season, adding the salt.
- Depending on your preferred texture, stir in the lemon juice and serve or remove 1-2 ladles of the soup and puree in a small blender, then return back to the pot along with the lemon juice.