Donβt settle for bland Lentil Soup!Β Make it right and youβll have everyone begging for secondsβ¦.and thirdsβ¦ This lentil recipe is one of the best nourishing, simple dishes you can make with dried lentils thatβs 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. Itβs an easy recipe that delivers terrific results, a 5 star reader favourite with hundreds of feedback from readers!
Want to addΒ 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 Iβm all about big flavours. Spicy, herby, curries β kapow, kapow, kapow!
But you know what? A well made Lentil Soup recipe is canβt-stop-eating-it good. Youβll go back for seconds and thirds, then youβll be taking big tubs of it to work for lunch and happily have it for dinner again.
And β Iβm going to say it (*head swell*) β plenty of readers have said this is theΒ best lentil soup theyβve ever had!
A well made Lentil Soup recipe is canβt-stop-eating-it good.
Is lentil soup good for you?
If youβre wondering if lentil soup is good for you, the answer isΒ yes!Β Lentils areΒ nutritious, rich in minerals, protein, low in fat, high in fibre (digestive health). They are a terrific vegetarianΒ source of proteinΒ with 25% of the calories in lentils attributable to protein.
Lentils are a carbohydrate, but itβs slow burning which means it keeps you fuller for longer.Β Studies also suggest that lentils are good for heart health.
The added benefit is thatΒ 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. Thereβs an undertone of natural sweetness from the soffritoΒ flavour base of onion, carrot and celery. My favourite part is the texture! Itβs thick and comforting, and just made for dunking in hot crusty bread!
What goes in Lentil Soup
Hereβs what goes in my lentil soup. Nothing fancy, just everyday ingredients.
So what makes this Lentil Soup so good?
A touch of spices.
Cooking the onion, carrot and celery slowly so they sweeten and make a beautiful flavour base.
Lemon βΒ The βsecretβ ingredient.Β 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 minutesΒ in the soup, and thereβs 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 β brown, green, red or yellow, though it will affectΒ the colour of the soup. Iβve used green lentils, pictured below.
The only type of lentil I do not recommend isΒ Puy Lentils (little black French lentils) because they hold their shape and donβt soften like other lentils.
Can you used canned cooked lentils?
Yes you sure can, and directions are provided in the recipe notes. But itβs better made with dried lentils because of the texture in the soup, thereβs only 10 minutes difference in cook time and itβs more economical!
How to make Lentil Soup from scratch
SautΓ© your onion, garlic, carrots and celery overΒ over low heat for almost 10 minutes. Take your time here βΒ the lower the heat, the longer you take, the more these will transform to create an incredible flavour base for the soup!
Add everything else other than the lemon;
Simmer 35 minutes until lentils are soft; and
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!
Youβll 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 aΒ 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 β 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 β even longer!
Every time I make this, I always wonder why I donβt make it more often. Itβs healthy, filling, super economical, freezes perfectly, versatile and itβsΒ seriously good.
Serving this with some sort of warm crusty bread for dunking is not optional.Β ItβsΒ an essential part of the Lentil Soup experience.
But itΒ is optional whether you slather said bread with butter, or grill it with cheese! Β Here are a few options β including making your ownΒ ultra easy homemade bread with NO YEAST:
β Nagi xx
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 β 10 minutes or until softened and the onion is sweet. Donβt rush this step, it is key to the flavour base of the soup.
- Add all remaining ingredients except the lemon and salt. Stir.Β
- 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 β 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 β itβs been a firm reader favourite from day 1, so IΒ wouldnβt dare touch it!
More totally delicious lentil recipes:
Sexy Lentil Salad β try it, then youβll get the nameβ¦.
Dal β Indian lentil curry. The highest and best use of lentils, full stop!
Coconut Lentil Curry β outrageously addictive, andΒ easyΒ (I make this for a curry fix when I donβt have time for dal)
Mejadra (Middle Eastern Spiced Lentil Rice) β so good you can eat it plain, seriously!
Browse all Beans and Lentil recipes
Life of Dozer
He contributes less than nothing to this household, he actually contributesΒ negative.Β Dropping fur everywhere, shaking vigorously so it flies everywhere along with an inordinate amountΒ of sand, constantly sprawling out in my path so Iβm forced to step over him (remember, Iβm vertically challenged = giant steps).
Giant π© 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, donβt we? π)
PS Another example of his uselessness β he spends 22 hours a day doing this. The other 2 hours are spent a) eating b) hoping to eat c) playing.
This recipe is so simple and delicious! I made it as a meal prep for my lunch this work week and it worked perfectly! Thank you for this deliciousness!
Iβm not generally a big soup fan, but this was delicious! I think the lemon zest is an inspired touch. I really appreciate the time and effort you put into developing and testing these recipes and then putting them out there for the world to enjoy. Thank you!
This soup is so easy to make with simple ingredients and is next-level good.
I have tried a few other lentil soup recipes, but I keep coming back to this one!
Making this soup for a second time this year! it is so comforting and flavorful. Sounds like the most boring thing in the world( Iβm Pakistani by birth, and lentils are common) but its delicious. I make a quick homemade baguette to dunk in it. Oh and both times i used red lentils, worked perfect. i would love to try it with types of lentils! Thank you from Toronto!
You are very welcome Charlotte! N x
I just made this soup and HOLY SHIRT it is good. I made one modification by doubling the garlic but it is divine. Flavorful, filling, and perfect. Thank you!
Hi. I am wondering about the 5 star reviews that Google shows this recipe as receiving. I donβt mean to be unkind; the recipe is good, but not 5 star exceptional, and it makes me suspect of the rating system. Unfortunately Iβve come to know that in many businesses, ratings can be bought, or received due to βwho you know.β. Is that by chance happening here? Thank you.
Hi Erika β that is definitely NOT the case here β I receive over 500 comments and ratings per day on my website and the majority of them are positive because I work bloody hard testing every recipe until it is the best it can be! Iβm sorry you didnβt like the soup as much as others but thanks for taking the time to reply and rate! N x
Am not a bought comment, can say wholeheartedly I think the dish is 5 stars due to how simple quick and tasty it is. Not gonna win any Michelin stars but thatβs not what this recipe is for anyway. Would recommend doubling the onion garlic and spices if you like a more intense flavor (how I do it).
(Also just want to point out how hilarious it would be if Nagi responded that she did in fact buy all her comments and ratings. Not that I think she did, but what kind of response were you looking for? Lol)
OMG that is CLASSIC! I never even thought about it that way! But truly, I would NEVER buy ratings and I donβt need to β Iβm proud that my work stands on its own merits!! I do understand that not everyone likes every dish though β you wonβt see me posting any banana recipes even though lots of other people think they are the bomb! N x
Keep in mind who it is that is actually rating. Many of those who try these recipes are first time or beginners at cooking and enjoy the simplicity of the process while being βwowedβ with what they can achieve.
And many other people are experienced cooks who are looking for new ideas and recipes to include in their repertoire. My point being: a wide range of people from all over the world love Nagiβs recipes!
Dahlia dear, How do you know? Where are your facts and how dare you speak on behalf of others and insult Nagiβ¦just move away to another site. For example, Have you done a survey amongst the thousands of people rating???? As Helen(below) has added, I will also say that many people are expanding on what they know, cook and learning different cooking methods and combinations. So much to say, so canβt be bothered and donβt normally write these type of replies but someone had to tell youβ¦.BYE DAHLIA, happy exploring.
Just absolutely love this lentil soup recipe. I make it a few times a month. It keeps well. Itβs satisfying. Itβs full of vegetables and the spice profile is superb.
Like so many of your recipes, this really is an amazing lentil soup recipe. So nourishing and delicious. In Canada our soup stock comes in one litre tetra packs so I used 1 litre of veggie stock and 2 cups of water but followed the rest of the recipe to a tee. It was absolutely delicious!
Best lentil soup recipe Iβve found so far! Very tasty and extremely filling. Thank you
Do you think would be good with some kielbasa added? I have some I need to cook. Thank you! Canβt wait to try your recipe
Just made it and its sooo satisfying! Thank you
I first tried this recipe almost 2 years ago and itβs been a regular meal in our household ever since. I use split red lentils β they cook in 20 mins. I pulse it at the end with a stick mixer and serve with toasted bread and a dollop of yogurt. Itβs perfect every time
This was such a savory lentil soup. I made it with all ingredients except celery which I did not have, but it was delicious nonetheless. The lemon and zest really bring all the flavors together and definitely ramp up the taste! I did use my stick blender and it did make the soup creamier which I would recommend. Iβm going to recommend this recipe to othersβ¦itβs soooo good! Thank you!
made it . No need to blend as it was thick enough. I did not have crushed tomatoes so I replaced it with about 2 tablespoon of tomato paste. I also put an extra carrot. Love it! I love lentil soup and I am always looking for different recipes.
Absolutely delicious and easy as well!! I followed the recipe but changed the broth to 8 cups and added2 cups of water. Will definitely make again!
The best
Do you absolute have to blend it? I donβt have a blender!
You donβt have to Jess, but it wonβt be quite as thick. It will still taste great! N x
I donβt have anything to blend this soup, would it still be ok to eat?
I made the soup as directed and then added some cinnamon and ginger. I made the soup with βbetter than bouillonβ. I added about 3 cup of chopped fresh spinach before the lemon. Next time I might add some jalapeΓ±o for a little kick. Delicious!!!
WoW! That lemon zest and juice really made this extra special!