This white bean lentil soup topped with Parmesan is a cozy, satisfying dish you’ll want to eat again and again. And it takes less than 10 minutes to prep!
Lentils and beans are the building blocks for a nice, hearty recipe. And when you combine them into this white bean lentil soup, the result is a cozy and satisfying dish you’ll want again and again!
Best of all, this soup is so simple to make. Just combine your ingredients in an Instant Pot or slow cooker — that’s it!
It’s a perfect set-it-and-forget-it dish to prep early in the day or a quick dinner to throw together in the evening. With these cozy flavors and satisfying texture, you’ll love curling up with a bowl of this hearty soup!
How to make white bean lentil soup
One of the easiest ways to make this recipe is in an electric pressure cooker like the Instant Pot. Just combine the ingredients and then let the Instant Pot do the work for you!
Step 1: Add the beans, lentils, broth, water, onion, carrots, garlic, Herbes de Provence, pepper, salt, bay leaf, and rind to your Instant Pot.
Step 2: Close and lock the lid, ensuring that the valve is set to “sealing.”
Step 3: Cook on manual High pressure for 15 minutes.
Step 4: When the cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Step 5: Once the pressure gauge drops, carefully uncover the pot, then stir in the leafy greens and lemon juice. Remove and discard the rind and bay leaf.
Just like that, your delicious soup is ready to enjoy! Divide among 8 bowls and sprinkle each with about 1 tablespoon of grated Parmesan to serve.
How to make it in a slow cooker
If you don’t have an electric pressure cooker, this recipe can also be made in a slow cooker.
It will take longer to cook this way, but the process is just as easy. Simply combine the ingredients and let the slow cooker work its magic!
Step 1: Combine the beans, lentils, broth, 1 cup of water, onion, carrots, garlic, Herbes de Provence, pepper, salt, bay leaf, and Parmesan rind in a slow cooker.
Step 2: Cover and cook on low until the lentils are tender (about 7 hours).
Step 3: Stir in the leafy greens and lemon juice, then cover and cook on low for an additional 30 minutes or until the greens have wilted.
Step 4: Discard the rind and bay leaf before serving.
No matter which method you choose to cook your soup, the result will be wonderfully delicious and flavorful!
Dried vs. canned beans
You do have the option to use canned beans for this recipe.
However, I highly recommend you cook your own dried beans using the technique in my low sodium no soak beans guide. If you make Great Northern Beans, just set aside three cups for this recipe and then freeze the rest for later use.
Cooking your own beans tastes so much better than canned beans. They won’t be soaked in preservatives, and you’ll be able to control the sodium levels.
If you didn’t know, canned beans are notoriously high in sodium. So if you do decide to use canned, make sure to rinse them well, as this helps a bit.
This recipe is very easy to customize and make it your own!
For example, you can use chicken stock in place of vegetable broth. Or maybe try using thyme or rosemary instead of Herbes de Provence. You can also use any type of leafy greens you have on hand like Swiss chard, spinach, or baby kale.
I also love trying different types of pepper. I like McCormick’s Hot Shot! blend, which is a combination of black and cayenne peppers. I’ve also used lemon pepper, garlic pepper, and an orange pepper blend I picked up in Budapest last summer.
And of course, you can use different types of beans. Navy or cannellini beans would both be good substitutes for Great Northern.
Feel free to have some fun with this soup!
This recipe is great to make ahead of time and have ready to enjoy throughout the week. You’ll be so happy if you have a bowl waiting for you at the end of a long day!
Leftovers can be stored covered in the refrigerator for 4-5 days. You can also freeze this soup for longer storage.
Other hearty soup recipes
Who doesn’t love trying different delicious and healthy variations of soups? The flavor and texture possibilities are endless! If you’re looking for more inspiration, here are a few of my favorites I know you’ll love:
- Red Lentil Chili (Instant Pot)
- Summer Vegetable Bean Soup (Provençal Pistou)
- Calypso Soup with Black-Eyed Peas and Spinach
When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
White Bean Lentil Soup (Instant Pot)
- 3 cups cooked Great Northern beans (drained and rinsed)
- 1 cup uncooked brown lentils (rinsed)
- 4 cups vegetable broth
- 2 cups water
- 1 cup chopped onion
- 4 large carrots (chopped)
- 2 cloves garlic (minced)
- ½ teaspoon Herbes de Provence
- ½ teaspoon black and red pepper blend or freshly ground black pepper
- ¼ teaspoon kosher salt
- 1 bay leaf
- 1 (2-inch) piece Parmesan cheese rind
- 4 cups leafy greens such as Swiss chard or spinach (stems removed and chopped)
- 2 teaspoons fresh lemon juice
- ½ cup Parmesan cheese (freshly grated)
- Add the beans, lentils, broth, water, onion, carrots, garlic, Herbes de Provence, pepper, salt, bay leaf, and rind to your Instant Pot.
- Close and lock the lid, ensuring that the valve is set to “sealing.”
- Cook on manual High pressure for 15 minutes.
- When the cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Once the pressure gauge drops, carefully uncover the pot, then stir in the leafy greens and lemon juice. Remove and discard the rind and bay leaf.