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.
amanda says
Honestly perfect! Super easy, super delicious, and happens to be healthy and economical to boot! Honestly excited to eat it multiple days in a row (with baguettes slathered in roasted garlic butter!)
Terri says
Can I add beef, sirloin maybe?This looks yummy and I will make it over the holidays but I have a house of young men in their 20’s and they want their meat. If I brown it first and then add, how much cooking time would i add to it? thank you!
Michelle Lee says
Oh my goodness. First off, HELLO DOZER. What a CUTIE PIE! <3 🙂
Hi Nagi, I'm SOOO happy to have stumbled upon your lentil soup recipe. I live in NYC and it's getting quite chilly over here, so soups have been my absolute go to for lunch. There is a super posh market next to my work, called Citarella. I've currently been OBSESSED with their lentil soup and although I have yet to try your recipe, I have SUCH a good feeling I'll be able to recreate the soup I've been loving so much these days. With your help, I'll definitely be saving some money too, so thank you!!
Nagi says
I hope you give it a go – love to know how it compares Michelle!!!!
Michelle says
Happy New Year, Nagi!
Wanted to make sure to circle back with you to let you know the soup tastes amazing and compares beautifully! Thanks again & Cheers!
Cindy kenny says
Just made this lentil soup it was absolutely amazing I see what you mean by coming back for seconds and thirds thanks so much I will definitely pass this around
Nagi says
I’m so glad you enjoyed it Cindy!!
Randy Kilgore says
Wife has cancer & I’m having difficulty find something she wants to eat.
THIS WORKED!!! She ate 2 small bowls, most she’d eaten in days. Thanks a lot
Oh, I Love It too
Nagi says
I’m so sorry to hear that Randy, but I’m so glad she’s managed to eat something – food can be the best medicine. Wishing you all the best ❤️
Barbara Ann says
This is AMAZING and so incredibly easy! I love to cook but sometimes want to come home and make something easy. This hits the mark on all accounts. I doubled the veg intending to double the recipe, but didn’t have double the lentils-oh well..just go for it! All served over a batch of fresh kale (simply tossed with olive oil and massaged). DEEELICIOUS! Thanks!
Nagi says
Sounds fabulous Barbara!!
Tara says
Followed the recipe exactly and it is soooo tasty!!
Budget friendly, healthy (full of proteins) and i love that i can freeze it and save it for later 😀
Nagi says
Wahoo! That’s great to hear Tara!!
Janice says
Love, love Love your recipe! Made this for the first time tonight and it’s a keeper! Soooo good. Didn’t have paprika so used cayenne (and less). Spiced Lentil Soup served with Vancouver Sourdough bread and Austrailian Barossa Ink Shiraz 2016 vintage. Perfect for a freezing cold winter night.
Thank you Nagi! I’ll be trying more of your recipes :)! For Dozer – after every walk, teach him a new trick or task. Look up Canine Good Neighbor and give him a new recipe each day and watch him cook up more enjoyment for you :)!
Nagi says
I’m so glad you loved it Janice!!
Michelle Giroux says
How about making in a Crock-Pot?
cindy kay says
This is the best lentil soup ever! The secret ingredient (lemon) really takes it to 5 stars and pairs well with the cumin & paprika. It’s so easy to make too. Thank you for an awesome recipe!
Nagi says
I’m so glad you loved it Cindy! – N x
Tiffany says
Really good! I thought the lemon was overpowering, though. I’ll definitely make this again but will use half as much lemon.
Nagi says
Hi Tiffany, I’m so glad you enjoyed it, just cut back on the lemon if you prefer – N x
Beverly Dracos says
This is a favorite at our house. I just finished putting this in my slow cooker. The house will smell wonderful and the warm soup will be ready to greet family when they arrive!
Patty says
I am so glad to have found this. Lentil soup good but pretty boring. I will add the spices and lemon to the batch I made the other day. Thank you! I didn’t know how to spice it up. For the people that ask about the canned tomatoes, I never add the tomatoes, don’t care for it that way.
Nagi says
I hope you love it Patty!
Emily says
Hi Nagi, just wondering if you have any recommendations or recipes for bread to eat with soups?
Nagi says
Hi Emily, I have a range on my site – cheesy garlic bread, no knead rolls, flatbread – all of which are great with soup!
Dana K says
This was so delicious!!! The only thing my husband and son added was some hot sauce in their bowls. I liked it just the way it was thank you
Kathy says
Hi!
My kids and husband do not eat tomatoes. Since you blend this soup do you know if I could use passata instead? Do you know how much I would need? I really want to try this recipe as it looks so good and healthy!
Thanks, Kathy
Nagi says
Hi Kathy, you could – but passata is tomatoes!
Susan says
I’m not a fan of canned tomatoes of any variety. Do you think I could add chopped fresh tomatoes? Any tips on how much? Thanks!
Karen says
This recipe is a keeper! Made it last night, used organic low salt chicken broth and homemade veggie broth…was so tasty. Added a small splash of worcestershire sauce.
Thanks for sharing this….. it’s great!
Nagi says
Oh yum Karen!
Barbara says
Hi Nagi! A friend served me this delicious soup last week! Have you tried it in a slow cooker or crock pot yet?
Nagi says
I haven’t sorry Barbara!
Ev says
Hi Nagi, I ran into the same issue as one of the earlier commenter… my lentils absorbed all the water. I ladled up a cup of lentils and barely had a tablespoon of soup. lol I wonder what went wrong… I used Goya brand lentils and measured it by weight for more accuracy.
That said, the lentils were very flavourful and I really liked it. The lemon juice brightened up the spices beautifully,
Nagi says
Hi Ev, what type of lentils did you use? – N x
Ev says
Hi Nagi, it was the dried variety. They look like the ones in your photo- with that brownish/greenish hue. I followed all the steps aside from blending it (too lazy to dig out the blender, heh). So it was more stew than soup this time, but I added 2 more cups of water to the huge amount of leftovers and half teaspoons of smoked paprika, cumin and coriander so when we have it again this weekend it should be much more in line with how the recipe ought to have turned out.