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?
A touch of spices.
Cooking the onion, carrot and celery slowly so they sweeten and make a beautiful flavour base.
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
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!
Add everything else other than the lemon;
Simmer 35 minutes until lentils are soft; and
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
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:
Sexy Lentil Salad – try it, then you’ll get the name….
Dal – Indian lentil curry. The highest and best use of lentils, full stop!
Coconut Lentil Curry – outrageously addictive, and easy (I make this for a curry fix when I don’t have time for dal)
Mejadra (Middle Eastern Spiced Lentil Rice) – so good you can eat it plain, seriously!
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.
THE BEST! wow, both my husband and I were blown away by this recipe. Hearty, delicious, Happy tummies.
Thank you for sharing <3
Delicious! Served to non-vegetarians with the recommended grilled cheese on toast and they loved it. Substituted the onion and garlic for ginger, more carrot and celery and some hing (asitofeoda) it’s still had plenty of flavour. Added a lot more liquid than the recipe called for.
Just made this soup for dinner tonight just as you say Nagi I went back for more it was amazing👏👏👏 Husband away so all the more for me🤣
Thankyou.
Made this soup as written… loved it! I thought the seasoning was bang on! Thanks for posting.
I added the zest from a small lemon into the pot and squeezed some lemon in the pot before I took a serving out. I think i was suppose to just add some zest and a little bit of lemon to the bowl Also, I would add some Worcestershire sauce for a stronger flavor. I did add the fresh parsley to the bowl. I will save this recipe. It is more like a stew than a soup. I sometimes add tiny pastas to make it more filling.
Yummy Yummy Yummy! Eating this soup feels like a big warm hug 🤗 After having the hottest Summer in Perth, the cooler weather has finally come in and I wanted a yummy soup. This was it. The lemon is a definite. Beautiful
Was getting a TINY bit tired of my standard pumpkin soup, so gave this a go. Hearty and filling but felt it slightly lacked flavour. A dollop of sweet chilli sauce and some Worcestershire sauce, topped with coriander and parsley…😍😍
Omg!! This is the most amazing Lentil soup ever!! 1/2 teaspoon of Curry powder and 1 teaspoon of Tumeric powder , 1 heaped tablespoon of tomato paste and a small can of Ayam full cream coconut milk!!
Sooooo good! Better than any restaurant!!
Absolutely the best lentil soup I’ve ever eaten, Nagi. You, and your recipes, remain the best!!
Simply delicious! Love how simple this was to throw together, but how comforting it was to eat (with some warm cheesy bread). Will definitely make again! (especially loved the zing of the added lemon 🍋)
I’m a little confused because in reading through everything on this page you mention the lower the heat the better the flavor will be when u tale your time with the vegetables. Yet, the recipe itself says to do it over medium heat?
Love you Nagi.
I added red pepper and curry powder.
Amazing!
This actually so good! I was sceptical making it because lentil soup doesn’t sound that appealing but it was actually so delicious and flavourful. I also made my own chicken stock and I think that made it even better!
I absolutely love this soup – I cook it at least once a week and the family all love it (despite being fussy eaters). Full of flavor and goodness!
Absolutely delicious! Personal chef here- I made a bunch of soups for my sick client and this one was probably my favorite. I followed the recipe exactly except I added a tiny amount of curry powder. I added the two cups to my vitamix to thicken. I can always count on great recipes from Nagi!
Absolutely beautiful. We fell in love with lentil soup in Türkiye and this is as good…. Love the lemon and I always add chilli flakes and dried mint. Serve with Turkish bread and OMG….
Followed this recipe to a T. Had a Honeybaked Ham leftover from Easter dinner. While simmering put the bone in (with lots of ham still on it) and simmered for about 45 minutes. Removed the bone and bay leafs and OMG. Absolutely Delicious. Froze leftovers for my parents. Thanks for another delicious recipe.
Excellent. The best lentil soup I’ve ever made and I’ve made many. The lemon gives such a depth of flavor. Highly recommend. Thank you for a great recipe!
My favorite lentil soup, specially for those rainy days.
Thank you
I love this lentil soup so much and have made it several times. I always chop up a package of kielbasa and throw it in with the vegetables.