Lentil soup is quick to prepare, budget-friendly, and full of plant-based protein and fiber. It’s naturally gluten-free, easily adaptable for different dietary needs, and packed with bold, savory flavors. You can make a big batch for the week, and it only gets better with time. Plus, it’s a great way to sneak in lots of vegetables in one cozy bowl.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dry lentils (green, brown, or red)
Onion
Garlic
Carrots
Celery
Diced tomatoes (canned or fresh)
Vegetable broth or water
Olive oil
Ground cumin
Paprika
Turmeric (optional)
Salt and black pepper
Bay leaf (optional)
Lemon juice or vinegar (for brightness at the end)
Fresh herbs like parsley or cilantro for garnish
Directions
Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery, and sauté until softened, about 5–7 minutes.
Stir in garlic, cumin, paprika, turmeric (if using), salt, and pepper. Cook for 1 minute until fragrant.
Add the lentils, diced tomatoes, and broth. Stir to combine.
Drop in a bay leaf if using.
Bring the soup to a boil, then reduce heat and simmer uncovered for 25–35 minutes, or until lentils are tender.
Remove the bay leaf and blend part of the soup using an immersion blender for a creamier texture, if desired.
Stir in lemon juice or vinegar to brighten the flavors.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh herbs.
Servings and timing
This recipe makes about 4–6 servings. Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes
Variations
Spicy kick: Add red pepper flakes or a pinch of cayenne for heat.
Coconut lentil soup: Stir in a can of coconut milk for a creamy, tropical variation.
Add greens: Toss in spinach or kale during the last 5 minutes of cooking for added nutrition.
Protein boost: Add cooked chicken, sausage, or tofu to make it even more filling.
Different lentils: Use red lentils for a quicker-cooking, softer texture, or green lentils for a firmer bite.
Storage/Reheating
Store leftover lentil soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat or in the microwave until hot. This soup also freezes very well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Do I need to soak lentils before cooking?
No soaking is required for most lentils. Just rinse them well before adding to the soup.
Can I use canned lentils?
Yes, but reduce the simmering time since canned lentils are already cooked. Add them toward the end of cooking.
What’s the best type of lentils to use?
Brown or green lentils hold their shape well, while red lentils cook faster and create a softer, thicker soup.
How can I make this soup creamy?
Blend part of the soup with an immersion blender, or add coconut milk for a creamy texture.
Is lentil soup good for meal prep?
Absolutely. It stores well in the fridge or freezer and tastes even better after a day or two.
Can I make this in a slow cooker?
Yes. Add all ingredients to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.
Can I use frozen vegetables?
Yes, frozen vegetables like carrots, peas, or spinach can be added directly to the soup.
What if my soup is too thick?
Add more broth or water until you reach your desired consistency.
Can I make this oil-free?
Yes. Sauté the vegetables in a splash of water or broth instead of oil for an oil-free version.
What can I serve with lentil soup?
It pairs well with crusty bread, a side salad, or even a scoop of rice or quinoa for a more substantial meal.
Conclusion
Lentil Soup is the ultimate nourishing comfort food—simple to make, endlessly customizable, and always satisfying. Whether you’re feeding a family or meal prepping for the week, this hearty dish offers warmth, flavor, and wholesome ingredients in every spoonful. Keep this recipe in your rotation for an easy, healthy go-to meal
Lentil Soup is a hearty, wholesome, and flavorful dish made with lentils, vegetables, and warm spices. It’s the perfect comforting meal for chilly nights and is packed with plant-based protein and fiber.
Author:Catherine
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
1 cup dry lentils (green, brown, or red), rinsed
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric (optional)
Salt and black pepper, to taste
1 (14.5 oz) can diced tomatoes
4 cups vegetable broth or water
1 bay leaf (optional)
1 tablespoon lemon juice or vinegar
Fresh parsley or cilantro, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic, cumin, paprika, turmeric (if using), salt, and pepper. Cook for 1 minute until fragrant.
Add lentils, diced tomatoes, and broth. Stir to combine. Drop in a bay leaf if using.
Bring to a boil, then reduce heat and simmer uncovered for 25–35 minutes, or until lentils are tender.
Remove bay leaf. Use an immersion blender to partially blend the soup for a creamier texture, if desired.
Stir in lemon juice or vinegar. Taste and adjust seasoning.
Serve hot, garnished with fresh herbs.
Notes
No soaking needed for dry lentils—just rinse before cooking.For a creamier version, blend part of the soup or add a splash of coconut milk.Add greens like spinach or kale during the last few minutes of cooking for extra nutrition.Use red lentils for a quicker-cooking soup with a softer texture.Pairs well with crusty bread, rice, or a side salad.
