Honey Garlic Green Beans – Extra Thick Lentil Soup

Honey Garlic Green Beans – extra thick meets hearty lentil soup for a cozy, one-pot dinner. Thick, glossy, and fast to make—grab the recipe and tips now.

If you love cozy bowls that eat like a meal, this recipe is for you. Think sweet-savory garlic, tender green beans, and lentils simmered until spoon-standing thick. It delivers the flavor of Honey Garlic Green Beans – extra thick, but in a hearty lentil soup format that’s weeknight-fast and meal-prep friendly.

This one-pot wonder leans on pantry staples and a smart thickening trick. A blend of green or brown lentils gives body, while a handful of red lentils melts down to create a naturally creamy finish—no cream needed. A touch of honey rounds out the garlic and umami, and bright lemon at the end keeps every spoonful lively.

Jump to Recipe

Honey Garlic Green Beans – extra thick

All the honey-garlic magic you crave shows up here in a spoonable, extra-thick lentil soup with juicy green beans and glossy broth.

Why You’ll Love It

• Extra-thick, stew-like texture without cream or flour—thanks to a clever lentil combo and a quick mash or blend.
• Balanced flavor: mellow honey, savory soy, lots of garlic, and bright lemon so it never tastes flat.
• One pot, 50 minutes, simple steps. Ideal for Easy Weeknight Dinners.
• Budget-friendly and protein-rich, perfect for Meal Prep lunches.
• Flexible and forgiving—swap veggies, adjust sweetness, and scale for a crowd.

Ingredients

Here’s what you need to make this thick, glossy green bean and lentil soup. Simple swaps are noted so you can use what you have.

• Extra-virgin olive oil – for sautéing.
• Yellow onion – sweet and savory base.
• Garlic – the star; don’t skimp.
• Fresh ginger (optional) – adds warmth without heat.
• Carrots and celery – classic soup backbone.
• Green or brown lentils – hold their shape and add bite.
• Red lentils – break down and thicken the broth naturally.
• Green beans – fresh crunch and color; frozen also works.
• Tomato paste – umami depth and light sweetness.
• Soy sauce or tamari – savory backbone; use tamari for gluten-free.
• Low-sodium vegetable broth – control your seasoning.
• Water – thins as needed.
• Honey – the “honey garlic” signature; adjust to taste.
• Crushed red pepper flakes (optional) – gentle heat.
• Dried thyme or Italian seasoning – herbal notes.
• Bay leaf – rounder flavor.
• Fine sea salt and black pepper – always to taste.
• Lemon juice or rice vinegar – adds brightness at the end.
• Parsley or chives – fresh finish.

Substitutions and tips:

• No red lentils? Use all green/brown and mash a little more at the end.
• Need soy-free? Swap coconut aminos for soy/tamari and reduce honey slightly.
• No tomato paste? A few sun-dried tomatoes or a dash of Worcestershire (vegan, if needed) adds similar depth.
• Using frozen green beans? Add them in the last 5–6 minutes so they don’t overcook.

Step-by-Step Instructions

1. Warm a large, heavy pot over medium heat. Add 2 tbsp olive oil and the diced onion with a pinch of salt. Cook 3–4 minutes until translucent and soft.
2. Add minced garlic and grated ginger. Stir 30–60 seconds until fragrant. Don’t let the garlic brown.
3. Add carrots and celery. Cook 3–4 minutes to soften slightly. Stir in 1 tbsp tomato paste and cook 1 minute to caramelize for deeper flavor.
4. Add 1 cup green or brown lentils and 1/2 cup red lentils. Pour in 4 cups broth and 1 cup water. Stir in 1 tbsp soy sauce or tamari, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp red pepper flakes (if using), 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce to a gentle simmer.
5. Simmer uncovered for 15 minutes, stirring once or twice to prevent sticking.
6. Stir in 8 oz green beans. Simmer 8–10 minutes more, until the lentils are tender and the beans are crisp-tender.
7. Fish out the bay leaf. Stir in 2–3 tbsp honey and 1–2 tbsp lemon juice. Taste and adjust salt and acidity. The flavor should be savory with a light honey gloss.
8. To make it extra thick, use a potato masher to lightly mash the soup right in the pot, or ladle 1 cup into a blender, blend smooth, and return it to the pot. Simmer 2 minutes to re-thicken.
9. Ladle into warm bowls and finish with chopped parsley or chives. Add a crack of black pepper and serve with crusty bread.

Expert Tips

• Texture control: Red lentils melt down, while green/brown keep a bit of bite. Mash a little for body; mash more for a stew-like finish.
• Sweetness balance: Start with 2 tbsp honey and taste. You want a gentle gloss, not a sweet soup. Lemon at the end keeps it bright.
• Salt in layers: Season the onions, then the simmer, and finally at the end. Lentils soak up salt.
• Prevent scorching: Keep the simmer gentle and stir now and then, especially after adding red lentils.
• Make it faster: Dice small so veg cook quickly. A kettle of hot broth speeds things up.
• One-pot meal prep: This thick soup stores and reheats well for lunches. For more ideas, see Meal Prep and Soups.
• Learn more about lentils: Check the basics at Lentils.org and general soup technique from Food Network.

Storage

Let the soup cool until warm, then refrigerate in airtight containers for 4–5 days. It thickens as it chills; stir in a splash of water or broth when reheating. Freeze up to 3 months in freezer-safe containers, leaving headspace. Thaw overnight in the fridge, or reheat gently from frozen with a bit of water. For cold-storage best practices, see the USDA’s guidance on leftovers at USDA.

Variations

• Vegan: Swap maple syrup for honey 1:1. Everything else is already plant-based.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce, and verify broth is gluten-free.
• Dairy-free: This recipe is naturally dairy-free—no changes needed.
• Refined-sugar-free: Use 100% pure maple syrup or date syrup in place of honey, or reduce the sweetener and add more caramelized onion.
• Smoky: Add 1 tsp smoked paprika or a splash of liquid smoke.
• Spicy: Stir in 1 tsp chili-garlic sauce or a pinch of cayenne with the red pepper flakes.
• Herby: Finish with dill and lemon for a bright, springy spin.
• Protein boost: Add chickpeas in the last 10 minutes or stir in cubed tofu for extra protein.

FAQ

What makes Honey Garlic Green Beans – extra thick in this soup?

Two things: red lentils that naturally break down and a quick mash or partial blend at the end. Both methods thicken without flour or cream.

Can I use only one type of lentil?

Yes. Use 1 1/2 cups green or brown lentils. The soup will be a bit less creamy. Mash a little more to mimic the red lentil effect.

Will frozen green beans work?

They do. Add them for the last 5–6 minutes so they stay bright and tender.

How do I avoid a sweet soup?

Start with 2 tbsp honey, then taste. Balance with lemon and salt. The honey should read as a savory gloss, not dessert-level sweet.

Can I make it in a slow cooker?

Yes. Sauté onion, garlic, and tomato paste first. Add everything except honey, lemon, and green beans to the slow cooker; cook on Low 6–7 hours. Add green beans for the last 30–40 minutes, then finish with honey and lemon. Mash to thicken.

How can I scale this for a crowd?

Double the recipe in a large Dutch oven or make two pots. Add broth to loosen before serving if it thickens too much on the buffet.

Call to Action

If you tried this soup, leave a comment with your tweaks and a star rating so others can find it. Save it to your Vegetarian board, share with a friend who loves one-pot dinners, and come back for more Easy Weeknight Dinners.

For more cozy bowls and clever kitchen tips, explore our full Soups collection.