Lentil Soup Recipe

Let’s talk about one of the most underrated, soul-soothing bowls of comfort: lentil soup. It’s hearty, wholesome, surprisingly easy to make, and totally customizable depending on what you have in your pantry. Whether you’re looking for a nourishing meal during chilly months or just something warm and filling for a quick weeknight dinner, lentil soup has your back.

What makes lentils so great? First, they’re loaded with plant-based protein, fiber, and essential minerals like iron and folate. And they don’t need to be soaked overnight like some other legumes — they cook relatively quickly and still manage to deliver that comforting, stewy texture we all love in a soup. Plus, they’re super affordable, making this recipe a regular go-to for anyone cooking on a budget.

Now, when it comes to flavor, lentil soup can surprise you. It might sound simple, but with the right mix of aromatics — think onions, garlic, carrots, and celery — and a good broth base, you’re already off to a great start. Add a few warm spices like cumin or smoked paprika, and you’ve got a bowl that’s both cozy and flavorful. You can keep it vegetarian or toss in extras like sausage, bacon, or a splash of cream if you’re in the mood for something heartier.

Whether you grew up eating lentil soup or you’re just discovering its magic now, it’s one of those recipes you’ll want to keep on rotation. It’s feel-good food that doesn’t require a lot of fuss — just a pot, a spoon, and a little time to let the flavors come together.

Why You’ll Love It

• Wholesome and Nutritious – Packed with fiber, plant-based protein, and essential vitamins, lentil soup is as nourishing as it is filling. It’s the kind of meal that leaves you satisfied without feeling heavy.
• Easy to Make – With just a few pantry staples and one pot, this recipe comes together effortlessly. Perfect for busy weeknights or lazy Sundays.
• Budget-Friendly – Lentils are super affordable, and you likely already have most of the ingredients in your kitchen. It’s a low-cost meal that doesn’t skimp on flavor.
• Versatile and Customizable – Whether you like it spicy, creamy, meaty, or vegan, lentil soup can easily be adjusted to suit your taste. Add greens, toss in extra veggies, or stir in coconut milk — it’s totally up to you.
• Great for Meal Prep – This soup stores well and tastes even better the next day. Make a big batch and enjoy it throughout the week for quick lunches or dinners.

Ingredient List

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 ½ cups dried brown or green lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 bay leaf
• 6 cups vegetable broth (or chicken broth)
• 1 (14.5 oz) can diced tomatoes, with juices
• Salt and black pepper, to taste
• 2 cups chopped spinach or kale (optional)
• Juice of ½ lemon (for finishing)

Optional Garnishes:

• Fresh parsley, chopped
• A dollop of Greek yogurt or sour cream
• Crushed red pepper flakes
• Grated Parmesan cheese

Ingredient Notes

• Lentils: Brown or green lentils work best — they hold their shape well and have a great earthy flavor. Red lentils cook faster and become mushy, so only use them if you prefer a smoother texture.
• Broth: Use a good-quality broth — I love Better Than Bouillon vegetable base for its rich, savory flavor.
• Cumin and smoked paprika: Don’t skip these! They add depth and warmth that makes this soup extra cozy.
• Leafy greens: Stir in spinach or kale at the end for extra nutrition and color. Totally optional, but so worth it.
• Lemon juice: A little acidity at the end brightens the soup and brings all the flavors together beautifully.

Kitchen Equipment Needed

• Large Soup Pot or Dutch Oven – For sautéing veggies and simmering the soup all in one pot. I love using my enameled Dutch oven for even heat and easy cleanup.
• Wooden Spoon or Silicone Spatula – Great for stirring the veggies and lentils as they cook without scratching your pot.
• Fine Mesh Strainer – To rinse the lentils thoroughly before cooking.
• Chef’s Knife & Cutting Board – For chopping up all your fresh veggies. A sharp knife makes prep faster and way more enjoyable.
• Ladle – For serving up big, cozy bowls of soup without making a mess.
• Blender or Immersion Blender (Optional) – If you want to blend part of the soup for a creamier texture. I like to pulse just a cup or two for thickness without losing the chunky goodness.

Instructions

Step 1: Prep Your Ingredients

• Peel and dice the onion, carrots, and celery into small, even pieces for consistent cooking.
• Mince the garlic.
• Rinse the lentils thoroughly under cold water using a fine mesh strainer. Pick out any debris or small stones.

Pro Tip: Chop everything before you start cooking — it makes the cooking process smoother and quicker.

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Step 2: Sauté the Aromatics

• Heat the olive oil in a large soup pot or Dutch oven over medium heat.
• Add the chopped onions and cook for about 3–4 minutes until they begin to soften and turn translucent.
• Stir in the carrots and celery. Cook for another 4–5 minutes, stirring occasionally, until the vegetables start to soften.
• Add the minced garlic and stir for 30 seconds, just until fragrant.

Pro Tip: Don’t rush this step! Properly sautéed veggies create a rich flavor base for the soup.

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Step 3: Add Spices and Lentils

• Sprinkle in the cumin, smoked paprika, thyme, and a pinch of salt and black pepper. Stir well to coat the veggies in the spices.
• Add the rinsed lentils and stir everything together so the lentils pick up all that flavor.

Pro Tip: Toasting the spices for a minute with the veggies brings out their full depth — don’t skip it!

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Step 4: Pour in Liquids and Simmer

• Pour in the broth and add the can of diced tomatoes with their juices.
• Toss in the bay leaf and give everything a good stir.
• Bring the soup to a boil over medium-high heat.
• Once boiling, reduce the heat to low and cover the pot. Simmer for 30–35 minutes, or until the lentils are tender but not mushy.

Pro Tip: Stir occasionally while simmering to prevent anything from sticking to the bottom of the pot.

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Step 5: Add Greens and Adjust Seasoning

• Once the lentils are tender, stir in the chopped spinach or kale (if using).
• Let it cook for another 2–3 minutes until the greens are wilted.
• Remove the bay leaf.
• Squeeze in the lemon juice and stir. Taste the soup and add more salt and pepper as needed.

Pro Tip: The lemon juice at the end really wakes up the soup — don’t skip it!

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Step 6: Serve and Enjoy

• Ladle the hot soup into bowls.
• Garnish with chopped fresh parsley, a swirl of yogurt or sour cream, a sprinkle of red pepper flakes, or a bit of grated Parmesan — totally up to you!
• Serve with crusty bread, crackers, or a side salad for a complete meal.

Pro Tip: This soup tastes even better the next day — store leftovers in an airtight container in the fridge and reheat gently on the stove.

Tips and Tricks for Success

• Rinse the lentils well – This helps remove any dust or bitterness and ensures a cleaner, better-tasting soup.
• Chop vegetables evenly – Similar sizes cook at the same rate, so you won’t end up with crunchy carrots and mushy celery.
• Simmer gently, not rapidly – A low, steady simmer lets the flavors develop without breaking down the lentils too quickly.
• Taste and season at the end – Broth salt levels vary, so hold off on heavy seasoning until the soup has simmered.
• Add acid last – Lemon juice or a splash of vinegar should always go in at the end so it doesn’t dull during cooking.

Ingredient Substitutions and Variations

• Use red lentils – If you prefer a smoother, more stew-like texture, red lentils cook faster and break down more easily.
• Swap spinach with kale or Swiss chard – Any leafy green works here, just add heartier ones earlier so they soften enough.
• Make it spicy – Add a pinch of cayenne, chopped jalapeño, or red pepper flakes for a bit of heat.
• Add meat – Brown some sausage, ground turkey, or diced ham with the onions for a protein boost.
• Go creamy – Blend part of the soup or stir in a splash of coconut milk or cream for a velvety texture.
• Try different spices – Curry powder, turmeric, or garam masala can give your lentil soup a global twist.

Serving Suggestions

• Crusty Bread or Garlic Toast – Perfect for dipping! I love tearing off pieces of warm, buttered sourdough to scoop up every last bit.
• Fresh Green Salad – A light side salad with lemon vinaigrette pairs beautifully and adds a refreshing contrast to the hearty soup.
• Topped with Yogurt or Sour Cream – A small dollop adds creaminess and a slight tang that brings out the flavor in every bite.
• With Rice or Quinoa – Pour the soup over a scoop of rice or quinoa for an extra-filling, grain-based meal.
• Paired with Roasted Veggies – Serve it alongside roasted sweet potatoes, carrots, or Brussels sprouts for a cozy, colorful plate.

Storage and Reheating Instructions

• Store in the fridge – Let the soup cool completely, then transfer it to an airtight container. It’ll keep for up to 5 days.
• Freeze for later – Ladle cooled soup into freezer-safe containers or bags. It freezes well for up to 3 months.
• Reheat on the stove – Warm over medium heat, stirring occasionally until heated through. Add a splash of broth or water if it’s too thick.
• Microwave for quick meals – Heat in a microwave-safe bowl in 1-minute bursts, stirring in between until hot.
• Avoid freezing with greens – If you plan to freeze the soup, leave out spinach or kale and add fresh greens when reheating for best texture.

Frequently Asked Questions

Can I use canned lentils instead of dried?

Yes! If you’re in a rush, canned lentils work just fine. Just rinse and drain them, then add during the last 10 minutes of cooking since they’re already soft.

How do I thicken the soup?

You can blend a cup or two of the soup and stir it back in, or let it simmer uncovered a little longer to naturally reduce and thicken.

Is lentil soup good for weight loss?

Definitely. It’s high in fiber and protein, low in fat, and very filling — a great option for balanced, healthy meals.

What kind of lentils are best?

Brown or green lentils hold their shape and give a great texture. Red lentils cook quickly and turn creamy — great if you like a smoother soup.

Can I make this in a slow cooker?

Yes! Just sauté the aromatics first, then toss everything into the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Is this soup vegan?

It sure can be! Just use vegetable broth and skip any dairy toppings like sour cream or Parmesan.

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Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!