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?
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A touch of spices.
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Cooking the onion, carrot and celery slowly so they sweeten and make a beautiful flavour base.
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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
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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!
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Add everything else other than the lemon;
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Simmer 35 minutes until lentils are soft; and
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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
Lentil Soup
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:
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Sexy Lentil Salad – try it, then you’ll get the name….
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Dal – Indian lentil curry. The highest and best use of lentils, full stop!
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Coconut Lentil Curry – outrageously addictive, and easy (I make this for a curry fix when I don’t have time for dal)
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Mejadra (Middle Eastern Spiced Lentil Rice) – so good you can eat it plain, seriously!
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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.
Such a beautiful soup. Even my kids loved it
This is just like Greek lentil soup. We use vinegar at the end instead of lemon, and don’t use coriander. Otherwise, it’s the soup of my childhood.
This is an excellent recipe. A smooth rich flavor. Thank You for developing and sharing it.
Delicious recipe. I had slightly varied it 😋 Added bacon in the beginning and some cabbage I had laying around. Also no tomatoes in a can, but a 3 tomatoes and a squirt of ketchup did it. The lemon juice addition brings out a great zing.
most disgusting thing I have ever made…seriously. Hoped the second day would help..it’s down the garbage disposal. I even spent $$$ on the spices..followed the recipe to the letter. HORRIBLE..
This took way over one hour, if you count sorting the beans, rinsing the beans, peeling the carrots, getting the soup to a simmer.
I figured once I got it all in the pot it would finish in an hour, and I did use a lower heat setting to avoid burning it, but it was at least two hours getting the lentils tender.
My daughter can’t have lemon. Do you think it would still be good if I used lime instead?
Do you need to soak the lentils before cooking or do you put the dried lentils in the pot?
I saw this recipe on Pinterest; I don’t have paprika or coriander at home, but I do have cayenne, cumin, chili powder, etc various dried herbs. Also can I use red lentil for this recipe.?
Paprika has a very different flavour than chili powder so although it won’t taste the same, it will taste more like chili, it’ll still be good. Just not like lentil soup. If you can, go get paprika. I always leave corriander out because I don’t like the flavour
THANK YOU for this recipe!!! I have never liked lentils AT ALL, but this soup is amazing!!!
I just made this… it’s cooking now, we will see
if i plan to freeze the soup, do i still put in the lemon zest and juice? or is that just for serving time? thank you!
So delicious! Even my 6-year-old devoured it. I couldn’t find the garlic so we skipped that. Replaced lemon with a little apple cider vinegar. Forgot to add salt but didn’t need it. Definitely going to be a regular at our place!
This is a great recipe, exactly what you want from a lentil soup. I will definitely make it again. I tasted it both before and after adding the lemon, and while the lemon is delicious, the soup is also good without it if you don’t have a lemon on hand.
This recipe was delicious!!!! It came out to die for. The only thing I did different was withhold celery because eww and added beef chunks and carne asada I had done the night before. It gives it enough protein for me for a meal as I love having lentil soup in the morning at work to start my day! Thank you!
If I do not want the crushed tomatoes — can I omit or is there suitable alternative?
Lentil soup is my partner’s fav. I made this (my first time making and eating) lentil soup and it was a hit! I did add a few tsp of babas curry powder, gave it just a bit more punch. Am about to make it again.
Cheers Nagi- your recipes are all favs in our house (fam of 10)
Made it on a whim. Borrowed celery from my neighbor:) I added a little more garlic. I really like it! Solid recipe!
My new favorite lentil soup! I’ve searched for a while and this is the one.
I was skeptical, but this is a game-changing lentil soup. I don’t usually love lentil soup and I love this one! Dried lentils, the spices, all the tips and especially the LEMON packs a umami punch of joy. I’m definitely going to try Nagi’s other recipes now. Thank you!
Amazing, tasty, a splendid recipe
I used sweet curry 1/2 top & 1.5 tbsp of smokey paprika, 1 tsp crushed basil leaves…delicious!
I started off incorrectly but it turned out delish ! Used “soup kit “ & water vs sautee’g veg , after a hr of simmering added tomato paste , garlic, cumin & lentils. Allowed for another 45 & blitzed was delish !!! Served w/splash of lemon & drizz evoo 😋