3 Ingredient Lentil Soup (Vegan, High Protein)

Hearty, high-protein (13 grams), 3 ingredient lentil soup! It is fast, straightforward & frugal, and also naturally vegan, oil-free, and gluten-free.

Plain & Reliable 3 Ingredient Lentil Soup

As much as I enjoy cooking, I definitely have nights when I simply want to eat dinner. A meal made with maximum ease, minimal fuss, and ingredients from the pantry is what I need. And while the weather is still chilly, something warm, cozy, and satisfying is what I crave.

If you feel the same way, I have a solution for all of us: my especially-plain3 Ingredent Lentil Soup.

Recipe Benefits

• Made with 3 ingredients
• High protein (13 grams protein per serving)
• High fiber (15 grams protein per serving)
• Quick and straightforward to make
• Oil-free
• Gluten-free
• Vegan (egg-free, dairy-free)
• Frugal

Ingredients for 3 Ingredient Lentil Soup

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

The three ingredients in question?

1. Regular brown lentils (the most common variety, available in supermarkets)
2. A large onion
3. Rosemary

I used fresh rosemary, since it grows year-round in our backyard, but dried rosemary (or Italian herb seasoning, or basil, or thyme) works, too.

How to Make 3 Ingredient Lentil Soup

Note that the complete instructions are also in the recipe card below.

Begin by chopping the onion. In a large saucepan, bring 1/3 cup water to a boil. Add the onion. Cook and stir on medium-high until the onion is soft, the water evaporates, and the onion caramelizes to a deep golden brown.

Add the rosemary (or one of the alternatives mentioned above) to the onions during the last 30-60 seconds of cooking. Cook and stir to release the oils. Add the salt and pepper, too. I provide specific amounts, but you can adjust or omit to suit your preferences/ needs.

The home stretch is near! Add the lentils and water. Bring the soup (covered) to a simmer over medium-high heat for about 15 minutes. Reduce heat to low and cook, still covered, for about 15 to 20 minutes longer, or until the lentils are falling apart and the soup is thickened.

Dinner: done!

If you like, use an immersion blender to further break down the lentils (and onions). I prefer some texture, so giving the soup a vigorous stir at the end is just right to me.

Like my3-ingredient tomato soup, this bowlful of goodness needs little else in accompaniment. Consider rounding up some stray lettuces and greens from the refrigerator, for a plain salad, and toast leftover bread (call it crostini :)) for dunking.

Happy eating and (minimalist) cooking, everyone!

1. Tomato Lentil Soup {vegan, high-protein, oil-free}
2. 3-Ingredient Black Bean Pumpkin Soup {vegan, oil-free}
3. Vegan Tomato Soup (3-Ingredients)
4. 3-Ingredient Carrot & Red Lentil Soup {vegan, oil-free}
5. Vegan Broccoli Cheese Soup
6. 3-Ingredient Carrot and White Bean Soup
7. Vegan Spinach Artichoke Soup {straightforward, high protein}
8. 3-Ingredient Enchilada Soup {Vegan, High-Protein}
9. Kale Potato & White Bean Soup {Vegan, High-Protein}