Don’t settle for bland Lentil Soup! Make it right and you’ll have everyone begging for seconds….and thirds… This lentil recipe is one of the best nourishing, simple dishes you can make with dried lentils that’s 100% delicious. Use green lentils, red lentils, brown lentils or a lentil soup mix.
All it takes is a hint of spice flavourings, bay leaves and finishing it off with a touch of lemon to elevate this soup. It’s an easy recipe that delivers terrific results, a 5 star reader favourite with hundreds of feedback from readers!
Want to add some protein? Try this Beef & Lentil Soup!
Lentil Soup
Lentil soup is quite possibly the least sexy sounding soup on the planet.
At least, in my world. Regular readers know that I’m all about big flavours. Spicy, herby, curries – kapow, kapow, kapow!
But you know what? A well made Lentil Soup recipe is can’t-stop-eating-it good. You’ll go back for seconds and thirds, then you’ll be taking big tubs of it to work for lunch and happily have it for dinner again.
And – I’m going to say it (*head swell*) – plenty of readers have said this is the best lentil soup they’ve ever had!
A well made Lentil Soup recipe is can’t-stop-eating-it good.
Is lentil soup good for you?
If you’re wondering if lentil soup is good for you, the answer is yes! Lentils are nutritious, rich in minerals, protein, low in fat, high in fibre (digestive health). They are a terrific vegetarian source of protein with 25% of the calories in lentils attributable to protein.
Lentils are a carbohydrate, but it’s slow burning which means it keeps you fuller for longer. Studies also suggest that lentils are good for heart health.
The added benefit is that they are low in calories with 116 calories in 1 cup of cooked lentils (which is roughly the amount per serving of this lentil soup).
What does lentil soup taste like?
It tastes savoury and has a flavour boost from a hint of spices. There’s an undertone of natural sweetness from the soffrito flavour base of onion, carrot and celery. My favourite part is the texture! It’s thick and comforting, and just made for dunking in hot crusty bread!
What goes in Lentil Soup
Here’s what goes in my lentil soup. Nothing fancy, just everyday ingredients.
So what makes this Lentil Soup so good?
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A touch of spices.
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Cooking the onion, carrot and celery slowly so they sweeten and make a beautiful flavour base.
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Lemon – The “secret” ingredient. Yes really. Little tip I picked up from Ina Garten. Just a bit of zest and squeeze of fresh lemon makes all the difference which takes it from really good to great!
Do you cook lentils before adding to soup?
Nope! Dried lentils cook in 35 minutes in the soup, and there’s no need to soak them either!
What type of lentils are best for lentil soup?
Dried lentils are best for lentil soup. You can use most types of lentils for this recipe – brown, green, red or yellow, though it will affect the colour of the soup. I’ve used green lentils, pictured below.
The only type of lentil I do not recommend is Puy Lentils (little black French lentils) because they hold their shape and don’t soften like other lentils.
Can you used canned cooked lentils?
Yes you sure can, and directions are provided in the recipe notes. But it’s better made with dried lentils because of the texture in the soup, there’s only 10 minutes difference in cook time and it’s more economical!
How to make Lentil Soup from scratch
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Sauté your onion, garlic, carrots and celery over over low heat for almost 10 minutes. Take your time here – the lower the heat, the longer you take, the more these will transform to create an incredible flavour base for the soup!
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Add everything else other than the lemon;
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Simmer 35 minutes until lentils are soft; and
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Finish with a dusting of zest and spritz of lemon.
A hint of lemon earthiness from the zest and touch of freshness from the juice just jazzes up the soup and takes it to that next level!
You’ll find that the lentils mostly breakdown and naturally thicken the soup. But what I like to do to get a really luscious creamy texture is to give the soup a quick whizz with a blender stick (or transfer a couple of cups to the blender) to puree SOME but not all the lentils.
That way you get the benefit of both worlds – creamy soup with soft bits of lentils. YES!
How to store lentil soup
Lentil Soup will easily keep for 5 days in the fridge, making it ideal for cooking on the weekend and serving throughout the week. And it also freezes 100% perfectly for 3 months – even longer!
Every time I make this, I always wonder why I don’t make it more often. It’s healthy, filling, super economical, freezes perfectly, versatile and it’s seriously good.
Serving this with some sort of warm crusty bread for dunking is not optional. It’s an essential part of the Lentil Soup experience.
But it is optional whether you slather said bread with butter, or grill it with cheese! Here are a few options – including making your own ultra easy homemade bread with NO YEAST:
– Nagi xx
Lentil Soup
Watch how to make it
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Lentil Soup
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped (white, brown, yellow)
- 2 garlic cloves, minced
- 1 large carrot , chopped (about 1 1/4 cups)
- 2 celery ribs , chopped (about 1 1/4 cups)
- 2 cups / 400g dried lentils , green or brown, rinsed (Note 1)
- 400g / 14 oz crushed tomato
- 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium
- 1/2 tsp each cumin and coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt and pepper, each
To Serve
- Chopped fresh parsley, for garnish
- Warm bread, to serve
Instructions
- Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
- Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
- Add all remaining ingredients except the lemon and salt. Stir.
- Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
- Remove bay leaves.
- Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
- Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!
Recipe Notes:
Nutrition Information:
Recipe originally published March 2017, spruced up with new pics, new video and fresh new writing. Absolutely no change to recipe – it’s been a firm reader favourite from day 1, so I wouldn’t dare touch it!
More totally delicious lentil recipes:
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Sexy Lentil Salad – try it, then you’ll get the name….
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Dal – Indian lentil curry. The highest and best use of lentils, full stop!
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Coconut Lentil Curry – outrageously addictive, and easy (I make this for a curry fix when I don’t have time for dal)
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Mejadra (Middle Eastern Spiced Lentil Rice) – so good you can eat it plain, seriously!
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Browse all Beans and Lentil recipes
Life of Dozer
He contributes less than nothing to this household, he actually contributes negative. Dropping fur everywhere, shaking vigorously so it flies everywhere along with an inordinate amount of sand, constantly sprawling out in my path so I’m forced to step over him (remember, I’m vertically challenged = giant steps).
Giant 💩 all over the backyard. Barks furiously at tree branches swaying in the breeze but I swear, he would happily show a robber where my jewellery box is in exchange for a pat.
Useless!!! (And yet we love them so much, don’t we? 🙂)
PS Another example of his uselessness – he spends 22 hours a day doing this. The other 2 hours are spent a) eating b) hoping to eat c) playing.
I don’t think I’ve ever left a comment on any recipe I’ve made even though I bake and cook a TON, but I felt I had to for this recipe. It is by far the best lentil soup recipe I’ve ever made! I’m making it for my 7th time now, and my family all eat it up. Thank you so much!
I have made this recipe twice now and it’s definitely going to be my go to recipe, it’s delicious and will be easy to tweak to add different flavours. I used smoked paprika as it is my favorite for paprika flavour.
Very delicious! I have made this twice now and halved the recipe both times. The first time I halved the spices and there was not enough flavor. The second time I halved everything but kept the spices the same and it was perfect! I also added some fresh kale and let it cook down toward the end and finished with a dollop of plain greek yogurt. Yum! Thank you!
Just made this for dinner tonight. Best lentil soup ever! The flavours are just right, you have to have the lemon, it brings it all together. Made the easy artisan bread to g o with it. Perfect during this victorian cold blast.
Quick question…..in the video it looks like you are actually using diced tomatoes but your recipe states it is crushed tomatoes. Which did you use?
Hi! You can really use either! Some brands of tomatoes here even though they state crushed, look slightly like diced. N x
I really wanted to make this but had to make a few substitutes in order to have my immediate gratification. While I’ve never made it following the ingredient list, I decided to share that the substitutes made still created a delicious meal – it’s an incredibly versatile recipe.
I used 1/2 of a leftover white onion and 1 leek instead of the whole 1 onion, beef broth instead of chicken or vegetable broth, I added half of a chopped zucchini, and used a splash of lemon extract plus 1/2 cup of water instead of the lemon juice and zest.
I made this and I must say it tastes and smells absolutely amazing. Love the addition of the lemon. Ny partner said this is one of the best things I’ve cooked! Nagi, I have loved all your recipes so far!
I’m obsessed with this soup, I’ve lost count of how many times I’ve made it now! So delicious, the addition of lemon is a stroke of genius especially when topping with parsley to serve. One of my favourite things to add to this is some pan fried chorizo – and to cook the onion, garlic, celery and carrot in the oil released from it! You’re a game changer Nagi!
I’m obsessed with this soup, I’ve lost count of how many times I’ve made it now! So delicious, the addition of lemon is a stroke of genius especially when topping with parsley to serve. One of my favourite things to add to this is some pan fried chorizo – and to cook the onion, garlic, celery and carrot in the oil released from it! You’re a game changer Nagi!
So good for lunch on a cold, wet day. Delicious and filling. Following it up with your chicken wings for dinner tonight
Really nice soup the lemon really does make a difference. Thanks nagi for another lovely recipe
You’re so welcome Petrina! N x
Hi! Can I just double the cumin if I don’t have any coriander on hand? Thanks!
Woah my kids ate lentils! And liked it! Thanks Nagi, your recipes are the best.
Omg AMAZING!!!! Perfectly paired with your cheesy Garlic loaf!!!!
Thanks heaps!
YUM!!! N x
Hi Nagi! I made your Lentil soup last week as I jumpstarted a nine day cleanse and let’s just say I ate it for three days straight (and I still have some leftover in the freezer that I can’t wait to enjoy)! This soup was “seriously amazing”! Thank you for consistent, delightful dishes. Your blog is not a household fav!
I shared your blog and this recipe on my personal blog… hope you don’t mind!
Hi what type of paprika should I use? Sweet Smokey
Hi Anne, I use sweet but either would work fine here. N x
I loved this version of Lentil Soup!! I used frozen mixed veggies instead of carrots. The lemon gave this a lovely finish.
Hi Nagi. Made this tonight to use up some leftover chicken. Will have for lunch tomorrow. I added a touch of sumac and made it all in the thermomix. Will provide feedback tomorrow. Looking forward to it
This is amazing! And I haven’t even added the lemon juice and zest yet. I can’t wait to.
Easy to put together and great taste. Lemon juice at the end was the key.