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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
I just made this soup and HOLY SHIRT it is good. I made one modification by doubling the garlic but it is divine. Flavorful, filling, and perfect. Thank you!
Hi. I am wondering about the 5 star reviews that Google shows this recipe as receiving. I don’t mean to be unkind; the recipe is good, but not 5 star exceptional, and it makes me suspect of the rating system. Unfortunately I’ve come to know that in many businesses, ratings can be bought, or received due to “who you know.”. Is that by chance happening here? Thank you.
Keep in mind who it is that is actually rating. Many of those who try these recipes are first time or beginners at cooking and enjoy the simplicity of the process while being “wowed” with what they can achieve.
Dahlia dear, How do you know? Where are your facts and how dare you speak on behalf of others and insult Nagi…just move away to another site. For example, Have you done a survey amongst the thousands of people rating???? As Helen(below) has added, I will also say that many people are expanding on what they know, cook and learning different cooking methods and combinations. So much to say, so can’t be bothered and don’t normally write these type of replies but someone had to tell you….BYE DAHLIA, happy exploring.
And many other people are experienced cooks who are looking for new ideas and recipes to include in their repertoire. My point being: a wide range of people from all over the world love Nagi’s recipes!
Am not a bought comment, can say wholeheartedly I think the dish is 5 stars due to how simple quick and tasty it is. Not gonna win any Michelin stars but that’s not what this recipe is for anyway. Would recommend doubling the onion garlic and spices if you like a more intense flavor (how I do it).
(Also just want to point out how hilarious it would be if Nagi responded that she did in fact buy all her comments and ratings. Not that I think she did, but what kind of response were you looking for? Lol)
OMG that is CLASSIC! I never even thought about it that way! But truly, I would NEVER buy ratings and I don’t need to – I’m proud that my work stands on its own merits!! I do understand that not everyone likes every dish though – you won’t see me posting any banana recipes even though lots of other people think they are the bomb! N x
Hi Erika – that is definitely NOT the case here – I receive over 500 comments and ratings per day on my website and the majority of them are positive because I work bloody hard testing every recipe until it is the best it can be! I’m sorry you didn’t like the soup as much as others but thanks for taking the time to reply and rate! N x
Just absolutely love this lentil soup recipe. I make it a few times a month. It keeps well. It’s satisfying. It’s full of vegetables and the spice profile is superb.
Like so many of your recipes, this really is an amazing lentil soup recipe. So nourishing and delicious. In Canada our soup stock comes in one litre tetra packs so I used 1 litre of veggie stock and 2 cups of water but followed the rest of the recipe to a tee. It was absolutely delicious!
Best lentil soup recipe I’ve found so far! Very tasty and extremely filling. Thank you
Do you think would be good with some kielbasa added? I have some I need to cook. Thank you! Can’t wait to try your recipe
Just made it and its sooo satisfying! Thank you
I first tried this recipe almost 2 years ago and it’s been a regular meal in our household ever since. I use split red lentils – they cook in 20 mins. I pulse it at the end with a stick mixer and serve with toasted bread and a dollop of yogurt. It’s perfect every time
This was such a savory lentil soup. I made it with all ingredients except celery which I did not have, but it was delicious nonetheless. The lemon and zest really bring all the flavors together and definitely ramp up the taste! I did use my stick blender and it did make the soup creamier which I would recommend. I’m going to recommend this recipe to others…it’s soooo good! Thank you!
made it . No need to blend as it was thick enough. I did not have crushed tomatoes so I replaced it with about 2 tablespoon of tomato paste. I also put an extra carrot. Love it! I love lentil soup and I am always looking for different recipes.
Absolutely delicious and easy as well!! I followed the recipe but changed the broth to 8 cups and added2 cups of water. Will definitely make again!
The best
Do you absolute have to blend it? I don’t have a blender!
You don’t have to Jess, but it won’t be quite as thick. It will still taste great! N x
I don’t have anything to blend this soup, would it still be ok to eat?
I made the soup as directed and then added some cinnamon and ginger. I made the soup with “better than bouillon”. I added about 3 cup of chopped fresh spinach before the lemon. Next time I might add some jalapeño for a little kick. Delicious!!!
WoW! That lemon zest and juice really made this extra special!
This has lentil soup has excellent flavour! It was extremely delicious and easy to make. I’ll be making this more often!
I made this tonight for my family, it’s amazing! Although I didn’t have brown lentils, I took your advice and used what I had, like split red lentils, The lemon was delish, I tried the soup before the lemon, and either way, it was really good and far from bland, Loved it!! Thank you for sharing such a great recipe!!! I can’t wait to try your Moroccan basmati and lentil rice recipe, Next on my list!!
Have you ever made this in a slow cooker? What 2oukd you adjust? Thanks!
This is one of best soups I have had! So simple but so full of taste. I’ve never been a big lentil fan, but the flavors really come together and make is delicious!