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.
Great recipe, thank you!
Great to hear Lizzie! Thank you for taking the time to let me know! N x
This is so delicious! I didn’t have any plain crushed tomatoes, so I used a can of Italian seasoned ones I had in the cupboard, added a dash of chili powder and it came out great! The bread is a must, too. I used to despise lentils when I was a kid, so I’m just starting to try cooking with them again. This recipe really makes me enjoy lentils!
I added chicken base a pinch of crushed red peppers and a table spoon of heavy whipping cream at the end was delish
I added cilantro and used chicken base stock pinch of crushed red peppers and added a Teaspoon of heavy whipping cream in the end was very delicious
That’s terrific Catherine! I’m so glad you enjoyed this one – thanks for letting me know! N x
Making this for my families lunch today! Really looking forward to a warm yummy soup. Thanks for a great sounding recipe!
Hope everybody loved it Linda! 🙂 N x
Yes they did! Even the picky 7yo who does not like cooked tomatoes liked it. So thank you once again for a top recipe!
Having just finished making a batch to freeze for lunches, my four year old and I decided to do a taste test, and it was a hit!!!!!! Loved the flavours – the addition of the lemon zest/juice really does make it something special….I would never have thought to do it. Another 5 star recipe of yours Nagi 🙂
That’s so great to hear Sarah! Thanks for letting me know you enjoyed this! N x
Best soup I’ve ever made, the touch of lemon is a real game changer!
That’s so great to hear Dee Dee! Thanks for letting me know you enjoyed this! N x
Just made this soup and it is delicious, thank you!
That’s so great to hear Michele! I’m so happy to hear that! N x ❤️
I can honestly say this recipe was support the best lentil soup I have ever tasted or made thank you so much for this fantastic amazing recipe
That’s so great to hear Veronica! I’m so happy to hear that! N x ❤️
Nagi, I truly love alllll of your recipes! You have great taste 🙂 This lentil soup is always a hit. I add a bit more carrots, celery and lemon. I love lemon! Topped with a lil sour cream. 😋
Delicious! I didn’t have cumin or coriander, so I used garam masala which worked well. Definitely being added to my regular rotation!
Wonderful to hear Frankie! Thank you for letting me know you enjoyed this – N x
This soup was awesome. I will be making this once a week. Best of all its vegan.
Wonderful! So glad you enjoyed this Mia, thanks for letting me know! N x
I have already cooked lentils on my fridge from another meal…could o make the base of the soup and add the cooked lentils at the end?
I have made lentil soup over the years and have always been happy with the outcome. Your addition of small amounts of spices raises this to a new level, and yours will be my go to recipe in the future. Thanks for letting us know about it.
Beautiful soup and very healthy, just what we need with the colder weather kicking in. Definitely making this one again. Thank you!
So great to hear Sonia!! Thanks for letting me know you enjoyed this – N x
This soup was so fantastic! The flavour was perfect – so tasty and savoury. I’m about to make a batch tomorrow but thicker and use it for vego shepherds pie filling – I can’t wait for my tasty sunday lunch!!!!!
So great to hear Sue!! Thanks for letting me know you enjoyed this – N x
Delicious! My husband, a dedicated carnivore enjoyed this soup. Very filling and very comforting.
So great to hear Ev!! Thanks for letting me know you enjoyed this – N x
Is the serving size (421 grams) about 1.5 cups? I would probably have double that in a meal.
This soup is a staple!!
Hi Pamela! Yep it’s about 1 3/4 cup. I really find it quite filling! N xx
Nagi, this soup is AMAZING. I say this about all of your recipes but this is just delicious. The spices along with the lemon & zest. Yum. 😍. Could eat daily.
Fantastic to hear Steven! Thanks for letting me know! N x ❤️
Making this for the second time today. This soup is delicious!!! I eat mine with a dollop of Greek yogurt and sprinkle pumpkin and sunflower seeds on top. Also love the fact that something so tasty is good for you too.
Love hearing that Laurie! So glad you love this too! N xx