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.
Made this today. Really lovely..
Easy to make .
Havent got a blitzer but it was pretty thick anyway .
Yep the lemon made the difference .
Thanks for the recipe
I made this as a quick lunch on a rainy winter’s day and it was perfect. Made it in my Instant Pot: sautéed the veggies and cooked everything on high pressure for 10 minutes with natural release for 10 minutes. It truly is the yummiest lentil soup I’ve had. Thank you for consistently great recipes!
Hi. I love all your recipes and am looking forward to making this one. Can I use fresh bay leaves instead of dried as I have a tree in my garden?
Thanks
Yes 100% Maria!! N x
Reading about Dozer , Nancy Mitford wrote in ” The pursuit of love ” ““Even if I take him out for three hours every day, and go and chat to him for another hour, that leaves twenty hours for him all alone with nothing to do. Oh, why can’t dogs read?”
Made in Pressure cooker. Super easy. Sautéed first and then added everything else. High for 12 minutes natural release. Perfect.
Tash, that’s just what I was about to ask! Sealed pressure cooker wins in this heat. Thanks tons for making it easy for me 😁.
Great recipe! I grew up not being a big fan of lentil soup but came across this recipe and the reviews convinced me to give it a try and I’m so glad I did! This recipe is also approved by a 1 yr old, 4 yr old and 8 yr old (picky kiddos)! Thank you for the recipe!!
As a uni student on a budget trying to eat healthier, this recipe is great, the lentil soup tastes amazing, and it indeed stays fine both in the fridge and the freezer
This soup was great!! Had to add a little water. I also added some cauliflower. Very hearty meal
Love your recipes more than anything or anyone else as soon as I see you name I will make it big fan thank you
Recipe is delicious. Does anyone know what the serving size is?
I made it tonight. I adjusted the recipe to 4 servings with the intent to freeze some. It made sooooo much. I have plenty to freeze. It is also very thick so I added more water to it. The lemon zest /juice is a great idea!!
Made the lentil soup for dinner tonight, with two tiny secret additions – a bit of diced bacon right at the start, and a little swirl of creme fraiche in the bowl. Very yummy, thank you!
Sounds perfect Veronica!! N x
For years, I’ve been looking for a vegetarian lentil soup recipe that doesn’t result in me throwing it out at the end. This is the first lentil soup I’ve made that my spouse and I both loved. It is easy to make, just follow the instructions as written (especially re: adding salt at the end, and not skipping the lemon). Thank you so much for providing such an amazing vegetarian meal!
Can this recipe be made in a instapot?
Hi Arlene – You could but I still recommend sauteeing the veg because it brings out the flavour. I have not tested the timings for cooking in an Instapot so cannot say exactly how long to cook. – Nxx
Hands down one of the best things I’ve ever eaten. Literally can pull a bag out of the freezer, warm it up and it still tastes just as good! And that lemon definitely makes it 10 times more delicious.
Was looking for a good lentil soup recipe for a while and I definitely found it!! Amazing flavour🙏
Simple, quick, and tastes great. I’m a stay at home Dad and your recipes are keeping me out of so much trouble. Thank you.
I’ve never been a fan of soup but went back for seconds with this recipe! The lemon definitely tops it off. Amazing!
Wahoo, that’s awesome Charmaine!! N x
This lentil soup is ridiculously delicious. I initially forgot the lemon and thought it tasted great. Then I added the zest and juice – WOW a whole new level of scrumptiousness!
Thank you Nagi
Soup was delicious eaten over two days. Added meaty bone meat which I cooked one side and added right at the end. Also used coriander instead of parsley. Yumminess overload!