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.
Kristine says
Never ever tried a lentil in my whole life but this recipe looked so good I had to give it a shot. Seriously the best soup EVER. I’m completely besotted. Thank you. P.S. Even if you’re tempted, don’t skip the lemon!! It makes it!
Jaime says
I completely agree about the lemon Kristine! Although subtle, you could taste the lemon and it gave this lentil soup such a great depth of flavor!
Denise Lavery says
Yummy lentils love’em
Robin says
Hi! Can I use moong dal for this recipe, I hope!!!
Ann Swan says
Made exactly as recipe and it was delicious! My son declared it the best we’ve had!
Beth says
We make this every week in the pressure cooker (we get more of a stew consistency this way, its still seriously amazing) then make brown rice to eat it with. It serves the 3 adults in this house for most lunches during the week, and our 5 year old loves it too. Thank you for providing this nutritious, filling, cheap and delish staple for us! I’ve tried many of your recipes, all are winners x
Jenny says
Can you share how to adapt this to a insta pot?
Beth says
Jenny I’m by no means an expert, and very much wing it, saute function to start with carrots/onion etc, then add in everything except lemon/salt and set to 20 minute pressure cook (probably far too long, but it works and lentils aren’t undercooked!). Immediate pressure release, but when I’ve forgotten about it and had natural release was perfect too. I’ve had a good outcome with brown and red lentils in pressure cooker, red mushier texture.
Beverly McSheffery says
Made this, quite a quick reciepe really, I just had a bowl with Nann bread. It is super filling and flavorful. First time cooking with lentils, love it.
Danielle says
It is delish! I’ve made lentil soup several times before using various recipes, but this by far is my favorite! I will only use this recipe from now on. Lemon zest + juice for the win!
Quinn says
This was great! Super-delicious. I noticed that the bit of zest and juice really did add something to this soup. Definitely will make again!
* I used homemade broth from a leftover Honeybaked ham bone and I think that added a little something, too
Bree Kirkpatrick says
Outstanding! So delicious and nourishing!
Tammy says
How many servings does this make?
Tammy says
Never mind. I got it. 😊
Serkan says
Is tsp here table spoon or tea spoon? Spices in tea spoon does not look enough.
Nagi says
Hi Serkan! It’s teaspoons and it is a subtle spicing, not intended to be KAPOW flavours! If you want stronger flavours, try this Moroccan Spiced Beef and Lentil soup 🙂 -> https://www.recipetineats.com/beef-lentil-soup-beef-mince-recipe/
Emma says
Such a good recipe! I made it for the umpteenth time today as a salve to Christmas overindulgence & cold London weather, and it totally hit the spot.
Ageleke says
Excellent and very easy!
Lauren Henderson says
Yup. Excellent soup recipe! Thank you for sharing it.
John Rasmussen says
I made this 2 weeks ago and thought it very thick,I have just made it again but with 100 grams less lentils and because we like garlic 5 large cloves of garlic it is delicious.
Skip says
Might just be the best ever, Great recipe, great soup.
Marcelle says
Your comment is awaiting moderation.
Great veggie soup! I listened to others and doubled the seasonings (except for bay leaf). I also added some yellow squash to the carrots and celery and some kale at the end. I also used a mix of chicken and beef broth and squeezed in an extra fresh tomato with the canned tomatoes.
The kale adds a nice crunch and the lemon added a nice flavor. Will probably make again! Delicious for a cold December lunch. I’ll probably eat over a baked sweet potato later.
Marcelle says
Great veggie soup! I listened to others and doubled the seasonings (except for bay leaf). I also added some yellow squash to the carrots and celery and some kale at the end. I also used a mix of chicken and beef broth and squeezed in an extra fresh tomato with the canned tomatoes.
The kale adds a nice crunch and the lemon added a nice flavor. Will probably make again! Delicious for a cold December lunch.
Miss Debra says
Thank you for the delicious recipe! I’m not a real fan of lentils but I had a one pound bag that I needed to use. Your recipe came out very good. That one bag of lentils sure swelled, though! I ended up with more than I expected so I am glad that I like the end result.
Nagi says
I’m so glad you loved it Debra – you’re a lentil convert now! N x
Eileen Lusardi says
I have made this lentil soup twice. It is so delicious and so easy! I love making soup and this one is my favorite. Thank you Nagi
Daniel says
Wonderful! Blending to thicken and lemon with zest does the trick!