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.
Because of how many stars this one had I decided to try it. I always follow a recipe and then follow my heart during the process to add my own flare to it😂 I followed the recipe and then added fresh thyme, some white wine, a little smoked paprika and then some fresh turmeric to add some death to the color but also for the properties it gives! It tastes amazing and is a beautiful color! Perfect for the start of fall!
This quick and easy red lentil soup is packed with flavor, ready in just 30 minutes, and perfect for a comforting weeknight meal!
Very good as is. I added some cayenne pepper for some heat. Add seasonings to your likening.
Best lentil soup I’ve made. They are usually bland. Addition of lemon made it fresh tasting. Forgot parsley. Wish I’d had some sour cream to dollop on top.
This is DELICIOUS! The whole family loves it!
I’ve made this soup so many times and it’s always a winner. It’s my go to meal when cooking for meal trains or when we start to feel a bit off. Also a lot of the time just because it’s delicious.
I’ve made with and without lemon and I prefer to use red lentils – though I never blend because the consistency is perfect already. I find that the soup starts grabbing at around 15-20 mins but that could just be my cooktop.
Very good recipe. Has a lot of great flavors that come together to make this soup just perfect! I added shredded chicken breast and my kids loved it.
SOOOO GOOOOD!!!!
If I’m serving the next day should I put the lemon in after I make it or wait till the next day when I’m serving?
I made this today. I’m going to have to join the crowd and say I very much liked this soup. The lemon zest and juice makes this! It’s nice and thick (I blended my soup a little more. I seasoned my cup of soup with garlic salt. I’m looking forward to seeing how the flavors develop tomorrow.
Just made this. So delish. Added half a jalapeño for heat (with carrots) and sour cream and parmesan at the table. Yum!!!
My husband won’t eat beans because it makes him gassy. I am not familiar with lentils. Do they make people gassy or not ar all?
Your lentil soup was superb.
I used red and green peppers instead of celery. I also made my spices a teaspoon each and added two teaspoons curry powder. I skipped out the bay leaves and forgot 😅 the parsley. I also added a teaspoon of mixed herbs and a teaspoon of paprika. The lemon juice worked its magic. I will definitely make it again.
I thought the title was a stretch, but this soup is indeed seriously amazing. The blend of spices and the freshness of the lemon uplifts what could otherwise be a boring meal.
Thank you – this will definitely become a regular in our household.
I’m sorry, but the best thing about this recipe was that it had me search for one I last made over 40 years ago from Diet for a Small Planet (Lentil Soup Monastery-Style.) All you need for a truly amazing lentil soup is booze and cheese! So simple and so good. Why did I wait so long?
This is my favorite lentil soup recipe. Ever. I’m not a cook by any stretch of the imagination, but this comes out great every time. It’s officially a comfort food. Much love to the creator.
The spice blend is spot on – this lentil soup IS seriously amazing. Made a big batch for thermos lunches throughout the school week (so much better than salty canned soup).
So good. My friends wanted my recipe.
First, let me say I NEVER measure anything when cooking. That said, I followed the recipe except that I added barley to the liquid and cooked for 20ish minutes before adding the brown lentils. Adding lemon is a bomb! It changed and enhanced the flavor! I topped it with parm when serving, nothing more. I have never made lentil soup before today and this was delicious! When I reheat tomorrow I’m adding sliced zucchini and maybe some fresh roasted corn. My garden gives me all these wonders.
Absolutely beautiful recipe, didn’t have cumin powder so added garam masala and smoked paprika, really lovely recipe.Thank you for sharing.
It’s good. I made double because I wanted to use up the lentils I had. One thing I would do different is to reduce the amount of crushed tomato. It was too acidic for my taste (I didn’t even use the lemon!). That’s a personal preference. Another thing is that I would pre-boil the lentils a bit, in addition to soaking them. They had more bite than I wanted.