This Easy Lentil Soup is made with a combination of pantry essentials plus fresh ingredients for a versatile, delicious, year-round soup recipe the whole family will love. Learn How to Make Lentil Soup and enjoy with chunks of crusty buttered bread or homemade croutons.
Easy Lentil Soup Recipe
Lentil Soup can be made a million different ways. From thick and comforting, to light and full of vegetables, savory to sweet, or even a little spicy, it’s fair to say that what lentil soup lacks in appearance, it makes up for in versatility.
I love most lentil soup recipes, including this Curry Lentil Soup with Coconut Milk and this Vegetarian Lentil Stew with Butternut Squash but sometimes I find myself craving simple, easy, no-fuss recipes – like this one! Freezer friendly and even tastier leftover the next day, this humble lentil soup recipe is vegetarian, gluten-free, and perfect for anyone looking to include more plant-based protein into their diet.
Lentil Soup Ingredients
Nothing fancy is added to this easy lentil soup recipe. Feel free to add or subtract ingredients and flavors to suit your own personal taste and preferences.
- Carrot, celery, onion – Also known as a mirepoix or soffrito, these vegetables are cooked low and slow and contribute loads of sweet and savory notes to the soup. Try not to rush this step.
- Garlic + spices – In addition to fresh garlic, I added simple herbs and spices such as dried thyme, dried basil, sweet paprika, and salt and pepper. I left dried cumin out on purpose as I feel like it is in every single lentil soup recipe on earth and, given its strong flavor, overpower the soup. If you’re particularly fond of this spice, start with half a teaspoon and add more as needed.
- Dry lentils – Can you use canned or pre-cooked lentils? Yes, of course. However, I have never tried it personally as dry lentils cook so quickly (when compared to other legumes).
- Canned tomatoes – I always like a little tomato. Feel free to add more, or leave it out entirely. If you are especially fond of tomato-based soups and sauces, you may want to add a couple of tablespoons of tomato paste to deepen the flavor.
- Broth – I chose to add a mixture of vegetable broth and water, but any type of stock or broth will work. Just take care and check the sodium content of store-bought broth as it tends to be significantly higher in sodium.
- Lemon juice + zest – Lately I’ve been adding lemon to many of my recipes, particularly soups. The difference isn’t shocking, but the little added zest and freshness really brings out and ties together the flavors.
Suggested additions: fresh spinach or kale added 5-10 minutes before serving and a few dashes of tabasco sauce to spice things up.
How to make lentil soup
Making this lentil soup couldn’t be easier! Simply follow these step-by-step instructions:
- Cook the root vegetables – Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring often, for 6-8 minutes or until the onions soften and turn translucent. Add the carrots and celery and mix well to combine with the onion. Continue to cook over medium heat for 10 minutes, stirring often. Do not rush this process. This process of slowly cooking the onion, celery, and carrots add a huge flavor foundation that will run throughout the entire soup.
- Add the aromatics and spices. Reduce heat to medium-low and add the minced garlic. Cook, stirring continuously, for approximately 1 minute. Add the salt, dried thyme, basil, and sweet paprika, mixing well to combine. Take care not to burn the paprika.
- Add lentils and broth. Rinse lentils under cool water. Add the diced tomatoes, vegetable broth, and lentils to the pot. Stir well to combine. Increase heat to high and bring to a simmer. Scoop any scum off the surface – discard.
- Simmer. Cover and reduce heat to medium-low. Simmer for 40-60 minutes, or until lentils are soft. Stir occasionally.
- Blend soup (optional). For a thicker, more incorporated soup, use an immersion blender to blend soup until desired consistency is reached. You may also transfer all (or part) of the cooked lentils and vegetables to a high-speed blender and blend until processed (note- I did not blend my soup).
- Stir in lemon and garnish. Stir in the lemon and lemon zest. Mix well to combine. Add additional salt and pepper, to taste. Serve in individual serving bowls garnished with fresh parsley, shredded parmesan, and diced tomatoes, if desired.
Is lentil soup good for you?
Yes! Lentil soup is very good for you!
Lentils are tiny round legumes. They come in all sizes and colors including black, brown, yellow, green, and red. A popular plant-based protein, here are some of the reasons why lentils – and lentil soup – are so good for you.
- They’re high in protein. Yes, it’s true. One cup of cooked lentils contains 18 grams of protein.
- They’re filled with iron. Why is iron important? Iron helps make red blood cells (which make hemoglobin) which is responsible for transferring oxygen throughout the body. One cup of cooked lentils contains 6.6 mg of iron or one-third of the daily recommended intake.
- So much fiber. Guys, one cup of cooked lentils has 15.6 grams of fiber. Your intestines will thank you (although…keep in mind that gas is a possible side effect).
- Yes, they’re high in carbohydrates, but… it’s the keep-you-full for a long time kind of carbohydrate. Significantly better than the buttered white bread that I suggest you serve with a bowl of this nutritious soup. But, balance.
- Lentils are also low in fat, high in folate, magnesium, and phosphorous.
What to serve with lentil soup
When enjoyed as the main course, I like to serve lentil soup with freshly toasted buttered bread or garlic bread. Great for dunking into the thick, hearty broth, it’s well worth a slice or two.
You may also serve this easy lentil soup recipe with a fresh side of greens such as this Balsamic Tomato Basil Salad or Cucumber Salad.
Can you Freeze lentil soup?
This lentil soup recipe not only tastes even better the next day (or two days later) but also freezes incredibly well. Sometimes I’ll double the recipe and freeze half for busy nights when I’m too busy (or lazy to cook.
To store leftover lentil soup,
- Refrigerator – Stored in the refrigerator and reheated properly, you may enjoy leftovers for up to 5 days. You may need to add a cup or two of water when reheating as the lentils may continue to thicken even after cooking.
- Freezer – Allow soup to cool before transferring to freezer-safe ziplock bags or storage containers. Remove as much air as possible. Lay flat on a baking sheet and transfer to the freezer (stacking multiple bags, one on top of the other, if necessary). When ready to enjoy, allow soup to thaw in the refrigerator overnight or transfer to a bowl filled with warm water for more immediate thawing. Best enjoyed within 3 months.
More vegetarian soup recipes,
- Curried Butternut Squash Soup Recipe
- Homemade Vegetable Soup Recipe
- Homemade Tomato Basil Soup Recipe
- Curry Lentil Soup with Coconut Milk
- Cauliflower Leek and Potato Soup (Dairy-Free)
If you make this lentil soup recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Easy Lentil Soup Recipe (How to Make Lentil Soup)
Ingredients
- 2 tablespoon olive oil
- 2 medium onions - diced
- 4 large carrots - peeled and chopped
- 5 stalks celery - chopped
- 5 cloves garlic - minced
- 1 teaspoon salt - plus more to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 teaspoon sweet paprika
- 2 cups dry lentils
- 1 (15 ounce) can diced tomatoes
- 8 cups vegetable broth - (chicken broth, or water)
- 1 lemon - zest and juice
- ½ cup Parmesan cheese - grated
- Fresh tomatoes, chopped parsley, grated cheese, sour cream - for topping
Instructions
- Cook the root vegetables - Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring often, for 6-8 minutes or until the onions soften and turn translucent. Add the carrots and celery and mix well to combine with the onion. Continue to cook over medium heat for 10 minutes, stirring often.
- Add the aromatics and spices. Reduce heat to medium-low and add the minced garlic. Cook, stirring continuously, for approximately 1 minute. Add the salt, dried thyme, basil, and sweet paprika, mixing well to combine.
- Add lentils and broth. Rinse lentils under cool water. Add the diced tomatoes, vegetable broth, and lentils to the pot. Stir well to combine. Increase heat to high and bring to a simmer. Scoop any scum off the surface - discard.
- Simmer. Cover and reduce heat to medium-low. Simmer for 40-60 minutes, or until lentils are soft. Stir occasionally.
- Blend soup (optional). For a thicker, more incorporated soup, use an immersion blender to blend soup until desired consistency is reached. You may also transfer all (or part) of the cooked lentils and vegetables to a high-speed blender and blend until processed.
- Stir in lemon and garnish. Stir in the lemon and lemon zest. Mix well to combine. Add additional salt and pepper, to taste. Serve in individual serving bowls garnished with fresh parsley, shredded parmesan, and diced tomatoes, if desired.
Jessica's Notes
- If you prefer a thicker lentil soup, start with 6 cups of water or broth and add more as needed.
- Suggested additions: fresh spinach or kale added 5-10 minutes before serving and a few dashes of tabasco sauce to spice things up.
- Feel free to add additional vegetables such as parsnips, corn, butternut squash, bell pepper, etc.
- Red, yellow, brown, and green lentils all work extremely well with lentil soup. Use just one or mix and match different kinds. Cooking times may vary.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
This recipe is the bomb. I should try this week! Thanks for sharing ♥️ ♥️
Love your recipes! Thank You