So, this is a simple lentil soup recipe that I really think you’ll find useful because it is one of those dishes that feels comforting without needing too much effort.
It’s basically a hearty soup made with everyday ingredients like lentils, vegetables, and a few spices, and the nice part is that it comes together in under an hour, which makes it pretty easy to fit into a busy day.
You don’t need to soak the lentils, so that saves time, and the cooking steps are straightforward. It works well for lunch or dinner since it’s filling enough to be a main meal, but you could also enjoy a small bowl as a snack when you want something warm. It’s simple, cozy, and just right for sharing.
What is Lentil Soup?
Lentil soup is basically a thick and hearty soup made with dried lentils, vegetables like onion, carrot, and celery, plus a few simple spices to give it more flavor. The lentils cook right in the pot, so you don’t need to soak them ahead of time, which makes it easy to prepare.
It’s the kind of dish that feels filling and satisfying without being heavy, and it’s often served with warm bread on the side because the texture is perfect for dipping.
People enjoy it as a main meal for lunch or dinner, and it’s also popular because it’s healthy, budget-friendly, and keeps well for several days.
Why You’ll Love This Recipe:
Quick to make: The soup comes together in less than an hour, and since the lentils cook directly in the pot without soaking, you don’t have to spend extra time preparing them.
Simple ingredients: Everything you need is pretty basic, like lentils, onion, carrot, celery, and a few spices, so you don’t have to go searching for anything fancy.
Beginner-friendly: The steps are straightforward, and even if you don’t cook often, you’ll find it easy to follow along and get good results.
Healthy and filling: Lentils are high in protein and fibre, so the soup keeps you full for longer while still being light and nutritious.
Easy to customize: You can switch between green or brown lentils, adjust the spices, or even add extra vegetables depending on what you have at home.
Perfect for meals: It works well for lunch or dinner, and you can also enjoy a smaller portion as a warm snack when you want something cozy.
Ingredients Needed:
When you look at this recipe, you’ll notice that the ingredients are all very basic and easy to keep at home, and each one has a simple role that helps the soup taste balanced and comforting.
- Olive oil – used to cook the vegetables and add a little richness.
- Onion – gives the soup a strong base flavor that feels savory.
- Garlic – adds depth and a mild kick to the taste.
- Carrot – brings natural sweetness that balances the spices.
- Celery – adds freshness and a light flavor to the base.
- Lentils – the main ingredient that makes the soup filling and hearty.
- Crushed tomato – adds body and a gentle tang to the broth.
- Stock – creates the liquid base and helps carry all the flavors together.
- Spices – cumin, coriander, and paprika give warmth and a little earthiness.
- Bay leaves – add a subtle herbal note while the soup simmers.
- Lemon – brightens the flavor at the end and keeps it fresh.
- Parsley – used for garnish to add a touch of color and freshness.
- Bread – served on the side to make the meal complete.
💡 Note: For the full ingredient list with exact amounts and measurements, please check the recipe card below.
Step-By-Step Instructions to Make Lentil Soup:
Step 1: Sauté the base vegetables
Start by warming a little oil in a large pot, then add the onion and garlic first so they can soften and release their aroma. After that, add the carrot and celery, and let them cook slowly together. The idea here is to give them time to become tender and slightly sweet, because this step builds the flavor base for the soup. You’ll notice the onion turning a little golden and the smell becoming richer, which is a good sign that the base is ready.
Step 2: Add lentils, tomato, and broth
Once the vegetables are softened, stir in the dried lentils, crushed tomato, and broth. Mix everything so the lentils are coated and the tomato blends into the liquid. This is when you also add the spices and bay leaves, which will slowly infuse the soup as it simmers. The mixture should look colorful and slightly soupy at this stage, and you’ll see the lentils starting to absorb the liquid as they cook.
Step 3: Simmer until lentils soften
Lower the heat and let the soup simmer gently. The lentils will soften and break down a little, which naturally thickens the soup. You might notice a bit of foam or scum rising to the top, and it’s fine to skim that off with a spoon. The soup should look thicker and more blended as it cooks, and the smell will become deeper and more comforting.
Step 4: Blend slightly for texture
When the lentils are cooked, use a stick blender to puree just a small portion of the soup. You don’t want to blend it all, because leaving some lentils whole gives a nice mix of creamy and chunky texture. If you don’t have a stick blender, you can scoop a couple of cups into a regular blender, blend until smooth, and then return it to the pot. The soup should look thicker and creamier but still have bits of lentils for bite.
Step 5: Finish with lemon and seasoning
At the very end, grate a little lemon zest and squeeze in some juice. This brightens the flavor and makes the soup taste fresh instead of heavy. Adjust the salt and pepper so the taste feels balanced. You’ll notice the soup smelling lighter and tasting more vibrant once the lemon is added.
Step 6: Garnish and serve
Finally, sprinkle some fresh parsley on top and serve the soup with warm bread. The bread is perfect for dipping into the thick soup, and it makes the meal feel complete. The soup should look cozy and inviting, with a mix of creamy texture and fresh garnish.
💡 Note: These steps are just an overview. For detailed quantities, measurements, and exact timings to make this recipe, please check the recipe card below.
Helpful Tips For The Best Results:
Cook vegetables slowly: Take your time when cooking the onion, carrot, and celery because letting them soften slowly brings out sweetness and makes the soup taste richer.
Control the heat: Keep the pot at a gentle simmer instead of boiling hard, since too much heat can make the lentils break down unevenly or turn mushy.
Blend just enough: Use a blender lightly so the soup has a creamy texture but still keeps some lentil pieces for bite.
Swap stock wisely: If you don’t have vegetable stock, chicken stock works fine, but avoid plain water because it makes the flavor too flat.
Adjust thickness: If the soup feels too thick, add a splash of broth or water, and if it feels too thin, let it simmer a little longer.
Tasty Variations to Try:
- Spicy kick: Add chili flakes or a pinch of cayenne if you like a bit of heat in your soup.
- Herb twist: Try fresh thyme or rosemary instead of parsley to give the soup a slightly different flavor.
- Protein boost: Stir in shredded chicken or cooked sausage if you want it to be more filling.
- Vegetarian option: Keep it meat-free and add extra vegetables like zucchini or spinach for more texture.
- Seasonal idea: In colder months, add sweet potato or pumpkin for a cozy flavor, while in summer you can keep it lighter with fresh herbs and lemon.
- Creamy finish: Mix in a spoon of yogurt or coconut milk at the end for a smoother taste.
Serving Suggestions:
1. Serve with bread:
This soup feels complete when you have some warm crusty bread on the side, because the texture of the soup is thick enough that dipping bread into it makes every bite more satisfying.
2. Perfect for lunch or dinner:
The soup is filling enough to be served as a main meal, so it works really well for lunch or dinner when you want something simple but hearty.
3. Pairs well with salad:
If you want to keep the meal light, you can serve the soup alongside a fresh green salad, which balances out the warmth of the soup with something crisp.
4. Great for meal prep:
Since the soup keeps well, it’s also perfect for making ahead and serving during the week, which makes it convenient for busy days.
5. Optional extras:
You can also top the soup with a sprinkle of cheese or a spoon of yogurt if you want to make it feel a little richer.
Storage & Reheating Tips:
- Fridge storage: You can keep the soup in an airtight container in the fridge, and it usually stays good for about four to five days without losing much flavor.
- Freezer option: If you want to save it longer, you can freeze it in portions, and it will hold well for a few months.
- Reheating method: Warm it gently on the stove or in the microwave, and if it feels too thick after sitting, just add a splash of water or broth to bring back the right consistency.
Frequently Asked Questions (FAQ):
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Can I use canned lentils instead of dried ones?
Yes, you can, but you’ll need to adjust the broth and cooking time since canned lentils are already soft. The texture will be a little different, but it still works fine.
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Can I make this soup ahead of time?
Absolutely, because the flavors actually get better the next day. Just store it properly and reheat gently when you’re ready to eat.
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What if my soup turns too thick?
You can easily fix that by adding a splash of broth or water while reheating until it looks smooth again.
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Is this recipe vegetarian?
Yes, it is if you use vegetable stock, but you can also use chicken stock if you prefer.
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Can I make it gluten-free?
The soup itself is naturally gluten-free, so just pair it with gluten-free bread if you want to keep the whole meal that way.
Lentil Soup
Description
This lentil soup is a simple, hearty dish made with dried lentils, vegetables, and a touch of spices. It’s easy to prepare, budget-friendly, and perfect for lunch or dinner. The soup has a cozy texture that pairs well with warm bread, and the squeeze of lemon at the end makes it taste fresh and bright.
Ingredients
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves, and cook for about 2 minutes until softened and fragrant.
- Add 1 large chopped carrot (about 1 ¼ cups) and 2 chopped celery ribs (about 1 ¼ cups). Cook for 7-10 minutes until the vegetables are tender and the onion is lightly golden.
- Stir in 2 cups (400 g) rinsed green or brown lentils, 400 g (14 oz) crushed tomato, and 6 cups (1.5 litres) low‑sodium vegetable or chicken stock. Add ½ tsp cumin powder, ½ tsp coriander powder, 1 ½ tsp paprika powder, and 2 dried bay leaves. Mix well.
- Bring the soup to a gentle simmer, cover with a lid, and cook for 35-40 minutes until the lentils are soft. Skim off any foam that rises to the surface.
- Remove bay leaves. Use a stick blender to puree part of the soup (2-3 quick blends) to thicken while leaving some lentils whole.
- Season with ¼ tsp salt and ¼ tsp black pepper. Grate the zest of 1 lemon and squeeze in the juice just before serving.
- Garnish with chopped fresh parsley and serve hot with warm crusty bread on the side.
Notes
- Works best with dried lentils; canned lentils can be used but reduce broth by 1 cup and adjust cook time.
- Soup thickens naturally; add extra broth or water if you prefer a thinner consistency.
- Freezes well for up to 3 months; store in airtight containers.
Nutrition Facts
Servings 6
Serving Size 421 g
- Amount Per Serving
- Calories 311kcal
- % Daily Value *
- Total Fat 5g8%
- Sodium 111mg5%
- Potassium 925mg27%
- Total Carbohydrate 48g16%
- Dietary Fiber 22g88%
- Sugars 5g
- Protein 18g36%
- Vitamin A 1930 IU
- Vitamin C 11.5 mg
- Calcium 73 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
