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White soup bowls filled with lentil soup garnished with yellow heirloom tomatoes, chopped parsley, and grated parmesan cheese.
4.88 from 8 votes

Easy Lentil Soup Recipe (How to Make Lentil Soup)

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 this Lentil Soup and enjoy with chunks of crusty buttered bread or homemade croutons.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 6 servings
Calories: 350.71kcal


  • 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


  • 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.


  1. If you prefer a thicker lentil soup, start with 6 cups of water or broth and add more as needed.
  2. Suggested additions: fresh spinach or kale added 5-10 minutes before serving and a few dashes of tabasco sauce to spice things up.
  3. Feel free to add additional vegetables such as parsnips, corn, butternut squash, bell pepper, etc.
  4. 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.


Calories: 350.71kcal | Carbohydrates: 51.03g | Protein: 20.69g | Fat: 7.78g | Saturated Fat: 2.18g | Cholesterol: 5.67mg | Sodium: 1815.75mg | Potassium: 832.83mg | Fiber: 21.88g | Sugar: 7.23g | Vitamin A: 2614.47IU | Vitamin C: 17.14mg | Calcium: 175.56mg | Iron: 5.77mg
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