Make weeknight dinner cozy with Honey Garlic Green Beans – extra thick lentil soup: hearty, high‑protein, and ready fast. Get tips and easy swaps tonight.
Honey Garlic Green Beans – extra thick Lentil Soup
If you crave a soup that eats like a meal, you’re in the right place. This bowl combines tender lentils with punchy, honey-garlic glazed green beans for a spoonable stew that’s cozy, bright, and deeply satisfying. The secret to that stick-to-your-spoon texture? A quick partial blend that turns the lentil base lush and velvety, then in go the crisp-tender beans for contrast. It’s everything you love about a hearty lentil soup—only more so. And yes, the name says it all: Honey Garlic Green Beans – extra thick.
This method layers flavor at every step. First, the green beans get a quick sear and a glossy honey-garlic glaze. Then we build a savory lentil base with tomato paste, thyme, and smoked paprika. A brief blend thickens the broth without cream or flour, giving you body with nothing but legumes. The result is hearty yet fresh, with little pops of sweetness and garlic from the beans.
It’s the kind of soup you can meal-prep on Sunday and enjoy all week. Serve it with warm crusty bread, a simple side salad, or even a scoop of cooked grains. For more fast, comforting ideas, browse Easy Weeknight Dinners or stock up on batch-friendly picks in Meal Prep.
Why You’ll Love It
- Extra-thick, ultra-cozy texture. A quick partial blend bulks up the broth without heavy cream or thickeners.
- Big flavor, simple steps. Honey-garlic glazed green beans add sweet, garlicky pops that make every bite interesting.
- Protein-packed and budget-friendly. Lentils are affordable, shelf-stable, and rich in fiber and protein.
- Flexible and forgiving. Swap the broth, adjust spices, and use what’s in your crisper.
- Great for meal prep. The soup improves on day two and freezes well.
New to cooking lentils? This guide from Serious Eats is a helpful primer. For a flavor-first approach to sautéing and spice blooming, you’ll also find ideas on Food Network.
Ingredients
- 1 lb (450 g) fresh green beans, trimmed and cut into 1.5-inch pieces (frozen works; don’t thaw—just add 1 minute to the glaze step)
- 3 tbsp honey (vegan: use maple syrup or agave)
- 4 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter (optional; replace with olive oil for dairy-free)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 2 tbsp tomato paste
- 1 1/2 cups dry brown or green lentils, rinsed (avoid red lentils here—they break down too much)
- 6 cups low-sodium vegetable broth (or chicken broth if not vegetarian)
- 1 medium Yukon Gold potato, peeled and diced (optional for extra body)
- 1 tsp smoked paprika
- 1 tsp dried thyme (or 1 tbsp chopped fresh thyme)
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp lemon juice or apple cider vinegar, to finish
- Chopped fresh parsley, to garnish
Substitutions & Swaps
- Lentils: Brown or green hold shape best. If you only have red, reduce simmer time and skip blending.
- Honey: Maple syrup brings a deeper note; agave is more neutral.
- Broth: Water works in a pinch; add an extra 1/2 tsp salt and a splash of soy sauce or tamari.
- Herbs: Try rosemary or Italian seasoning instead of thyme.
- Add-ins: Spinach or kale at the end for greens; a Parmesan rind during simmering for umami (omit for vegetarian).
Step-by-Step Instructions
- Glaze the beans. Heat 1 tbsp olive oil and butter in a skillet over medium-high. Add green beans; cook 4–5 minutes until bright green with blistered spots. Stir in honey and half the garlic; cook 1–2 minutes more until glossy. Season and set aside.
- Sweat the aromatics. In a Dutch oven, warm 1 tbsp olive oil over medium. Add onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes until soft. Add remaining garlic; cook 30 seconds.
- Tomato paste + spices. Stir in tomato paste; cook 1–2 minutes until darkened. Add smoked paprika, thyme, and red pepper flakes. Stir 30 seconds to bloom.
- Simmer. Add rinsed lentils, broth, potato (if using), bay leaf, pepper, and 1 tsp salt. Bring to a boil, then simmer gently, uncovered, 25–30 minutes until lentils are tender.
- Make it extra thick. Remove bay leaf. Blend 2 cups of the soup until smooth and return to the pot, or pulse an immersion blender for 10–15 seconds. Simmer 5 minutes more. Adjust thickness with a splash of broth.
- Finish. Stir in the glazed green beans and lemon juice. Taste and adjust seasoning. Ladle into bowls and garnish with parsley.
Expert Tips
- Doneness cues: Lentils should be tender with a slight bite. If they’re chalky at the center, simmer a few minutes longer.
- Thickness control: For extra-thick results, extend the simmer uncovered and blend a little more. For thinner soup, add warm broth in small splashes.
- Glaze timing: Add honey to the beans after they blister so the sugars don’t burn. Keep the heat moderate and stir often.
- Layered seasoning: Salt in stages—veg, simmer, and finish—to bring out natural sweetness.
- Make-ahead: Cook the soup base up to 3 days ahead. Glaze beans day-of and fold in right before serving to keep their snap.
- Scaling: This recipe doubles well. Use a wider pot to keep simmering time similar, and blend in batches if needed.
- Protein boost: Stir in cooked shredded chicken or chickpeas at the end if you like.
- Nutrition note: Lentils are rich in fiber, iron, and plant protein; see the USDA overview here.
Storage
- Fridge: 4–5 days in an airtight container. The soup thickens as it chills—thin with a splash of water or broth when reheating.
- Freezer: Up to 3 months. Cool completely, portion into freezer-safe containers, and label. Thaw overnight in the fridge.
- Reheat: Warm over medium-low heat, adding liquid as needed. Stir occasionally to prevent sticking.
Variations
- Vegan: Use olive oil instead of butter and swap honey for maple or agave. Finish with lemon for brightness.
- Gluten-free: The base is naturally GF. If adding soy sauce for umami, choose a gluten-free tamari.
- Dairy-free: Omit butter and use olive oil. Add a drizzle of extra-virgin olive oil to finish for richness.
- Refined-sugar-free: Use maple syrup, or reduce sweetener to 1–2 tsp and rely on carrot and onion sweetness.
- Smoky-spicy: Add 1/2 tsp chipotle chili powder or a dash of liquid smoke during simmer.
- Herby finish: Stir in chopped dill or basil right before serving for a fresh twist.
- Crunch factor: Top with toasted almonds or pumpkin seeds for texture.
FAQ
- What makes the soup “extra thick”? A quick partial blend of the lentils. Purée 1–2 cups and stir back in, or pulse with an immersion blender for a few seconds.
- Can I make Honey Garlic Green Beans – extra thick without a blender? Yes. Simmer uncovered to reduce, and mash a few scoops of lentils with a potato masher; stir back in for body.
- Do I need to soak lentils first? No soaking needed for brown or green lentils. Rinse and pick over to remove any debris, then cook as directed.
- Can I use canned lentils? You can. Reduce simmer time to 10–15 minutes and go light on the salt until tasting. Blend a larger portion of the soup to thicken.
- How do I keep green beans crisp-tender? Sear hot and fast, then glaze at the end. Fold into the soup right before serving so they keep their snap.
- What can I serve with it? Crusty bread, a lemony salad, or a spoon of yogurt or pesto on top. See more ideas in Soups and Vegetarian Recipes.
Call to Action
Loved this cozy bowl? Share your spin in the comments—did you go maple or honey, thyme or rosemary? If you made it, save the recipe, rate it, and send it to a friend who needs a hearty dinner idea. For more comforting bowls, head to More Soups and keep weeknights easy with our Easy Weeknight Dinners.
This Honey Garlic Green Beans – extra thick lentil soup is proof that simple pantry staples can taste restaurant-special with just a few smart steps.
