This phenomenal, one-pot Lentil Soup Recipe is anything but boring. Made with dried lentils, flavorful spices, and fresh vegetables, the result is a nourishing, delicious, and much-loved soup for the whole family!

Simple, flavorful spices, fresh lemon, and slow-cooked veggies are all it takes to elevate boring Lentil Soup from bland to irresistible. Enjoy it with Soft Dinner Rolls or crunchy homemade croutons.

Ladle in a large pot of homemade lentil soup garnished with grated parmesan and fresh chopped parsley.

Best Lentil Soup Recipe

Lentil Soup can be made in a million different ways. From thick and comforting to light and brothy, savory to sweet, or even a little spicy, it’s safe to say that what lentil soup lacks in appearance, it makes up for in versatility. Today, I’m sharing my simple, easy, no-fuss lentil soup. It may not sound super exciting, but don’t let it fool you. It is jam-packed with big and beautiful flavors!

Why This Recipe Works

This recipe starts with a simple yet essential flavor base of carrots, celery, and onion (aka mirepoix) cooked slowly in olive oil and butter.
Most lentil varieties, including green, red, brown, and a lentil soup mix, can be used.
Adding a burst of fresh, citrusy flavor, fresh lemon juice, and zest is key to balancing the earthiness of the lentils and the savoriness of the vegetables.
It’s freezer-friendly and even tastier leftover for up to five days.

All of the ingredients needed to makelentil soup in individual bowls, measuring cups, and ramekins.

Lentil Soup Ingredients and Substitutions

Below are descriptions of the key ingredients for Lentil Soup, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.

Olive oil and Butter: Used to cook the vegetables.
Mirepoix (carrot, celery, onion): These vegetables are cooked over low heat slowly to sweeten the ingredients rather than caramelize them. Try not to rush this step.
Aromatics: This recipe includes minced garlic, paprika, dried thyme, dried basil, salt, and black pepper. Optional additions include garlic or onion powder, chipotle powder for smoke, or crushed red pepper for heat.
Dry lentils: This recipe features green lentils, but it can be made with brown, red, or yellow. See more about lentils in the section below.
Canned tomatoes: Tomatoes add natural sweetness and acidity, helping balance the earthiness of the lentils. Add more or less to taste. Add a tablespoon or two of tomato paste for a richer tomato flavor or to thicken your lentil soup.
Broth: This recipe is made with vegetable broth, but any combination of stock, broth, and water will work.
Lemon juice + Zest: Added toward the end of cooking, lemon adds brightness and freshness.

Lentils: Types, Recipes, and How to Cook

A nutritional powerhouse filled with protein, fiber, and minerals, learn about the most popular types of lentils, how they differ, and easy ways to incorporate more of these mini-sized legumes into your everyday cooking.

Five bowls filled with different varieties of lentils including green, brown, red, puy, and beluga.

What Types Of Lentils Are Best For Lentil Soup?

Dried lentils are best for lentil soup. You can use most types of lentils to make this recipe, including green, red, brown, or yellow. Some exceptions are black Beluga lentils and French green lentils (including Puy lentils), which hold their shape after cooking.

Can you use canned or pre-cooked lentils? Yes, of course; however, dry lentils offer a better texture and flavor and are more economical.

Brown lentils draining in a fine mesh strained resting on top of a bowl.

How to Make Lentil Soup

As written, this soup is vegetarian and gluten-free.

1. Soften the mirepoix – Heat the olive oil and melt the butter in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring often, for 4-6 minutes or until soft and 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.

Two tablespoons of butter melting in a large cast iron pot.

Diced onion cooking in butter and olive oil in a large cast iron pot.

Chopped celery and carrots added to a large cast iron pot filled with softened onions in butter and olive oil.

2. Add the aromatics and spices. Reduce the heat to medium-low and add the minced garlic. Cook, stirring continuously, for approximately 1 minute, then add the salt, dried thyme, basil, and sweet paprika. Mix well to combine.

Minced garlic added to softened onion, carrots, and celery cooking in a large cast iron pot.

Paprika, dried thyme, dried basil, salt, and black pepper added to garlic, softened onion, carrots, and celery cooking in a large cast iron pot.

Softened onion, celery, and carrots combined with garlic, paprika, dried thyme, dried basil, salt, and black pepper in a large cast iron pot.

3. Add the lentils and broth. Rinse the lentils under cool water. Add the diced tomatoes, vegetable broth, and lentils to the pot. Stir well to combine. Increase the heat to high and bring it to a simmer. As it simmers, you may notice some frothy scum float to the surface. Use a spoon or ladle to scoop it off the surface and discard. (Note: you may need to do this 1-2 more times throughout cooking)

Dry brown lentils and vegetable broth added to a large cast iron pot filled with softened onion, celery, and carrots combined with garlic, paprika, dried thyme, dried basil, salt, and black pepper in a large cast iron pot.

Simmering lentil soup in a large cast iron pot.

4. Simmer. Cover and reduce the heat to medium-low. Simmer, stirring occasionally, for 40-60 minutes or until the lentils are soft.

5. Blend the soup (optional). For a thicker, more incorporated soup, use an immersion blender to blend the soup until the 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.

Immersion blender pureeing a portion of lentil soup cooking in a large cast iron pot.

6. Stir in the lemon and serve. Stir in the lemon juice and zest just before serving. Mix well to combine—season with additional salt and pepper to taste. Serve in serving bowls with fresh parsley, shredded parmesan, and sour cream.

Lemon juice and zest added to a pot of homemade lentil soup.

Serving Ideas

Serve this lentil soup with a slice (or two) of warm buttery bread, soft dinner rolls, or buttermilk biscuits. It’s also delicious with this light arugula salad, Caesar salad, or wedge salad.

Leftovers and Freezing

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. When it comes time to reheat, you may need to add a cup or two of water or broth, as the lentils will continue to thicken and absorb liquid after cooking.
Freezing: Allow the soup to cool before transferring it to freezer-safe ziplock bags or storage containers. Remove as much air as possible. Lay the ziplock bags flat on a baking sheet and transfer them 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.

If you love this lentil soup, check out these other delicious lentil recipes: Indian Masoor Dal, Vegetarian Lentil Stew, Vegetarian Lentil Sloppy Joes, and Lentil Salad.