Don’t settle for bland Lentil Soup! Make it right and you’ll have everyone begging for seconds….and thirds… This lentil recipe is one of the best nourishing, simple dishes you can make with dried lentils that’s 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. It’s an easy recipe that delivers terrific results, a 5 star reader favourite with hundreds of feedback from readers!
Want to add 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 I’m all about big flavours. Spicy, herby, curries – kapow, kapow, kapow!
But you know what? A well made Lentil Soup recipe is can’t-stop-eating-it good. You’ll go back for seconds and thirds, then you’ll be taking big tubs of it to work for lunch and happily have it for dinner again.
And – I’m going to say it (*head swell*) – plenty of readers have said this is the best lentil soup they’ve ever had!
A well made Lentil Soup recipe is can’t-stop-eating-it good.
Is lentil soup good for you?
If you’re wondering if lentil soup is good for you, the answer is yes! Lentils are nutritious, rich in minerals, protein, low in fat, high in fibre (digestive health). They are a terrific vegetarian source of protein with 25% of the calories in lentils attributable to protein.
Lentils are a carbohydrate, but it’s slow burning which means it keeps you fuller for longer. Studies also suggest that lentils are good for heart health.
The added benefit is that 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. There’s an undertone of natural sweetness from the soffrito flavour base of onion, carrot and celery. My favourite part is the texture! It’s thick and comforting, and just made for dunking in hot crusty bread!
What goes in Lentil Soup
Here’s 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 – The “secret” ingredient. 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 minutes in the soup, and there’s 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 – brown, green, red or yellow, though it will affect the colour of the soup. I’ve used green lentils, pictured below.
The only type of lentil I do not recommend is Puy Lentils (little black French lentils) because they hold their shape and don’t soften like other lentils.
Can you used canned cooked lentils?
Yes you sure can, and directions are provided in the recipe notes. But it’s better made with dried lentils because of the texture in the soup, there’s only 10 minutes difference in cook time and it’s more economical!
How to make Lentil Soup from scratch
Sauté your onion, garlic, carrots and celery over over low heat for almost 10 minutes. Take your time here – 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!
You’ll 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 a 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 – 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 – even longer!
Every time I make this, I always wonder why I don’t make it more often. It’s healthy, filling, super economical, freezes perfectly, versatile and it’s seriously good.
Serving this with some sort of warm crusty bread for dunking is not optional. It’s an essential part of the Lentil Soup experience.
But it is optional whether you slather said bread with butter, or grill it with cheese! Here are a few options – including making your own ultra easy homemade bread with NO YEAST:
– Nagi xx
Watch How To Make It
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 – 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup.
- Add all remaining ingredients except the lemon and salt. Stir.
- 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 – 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 – it’s been a firm reader favourite from day 1, so I wouldn’t dare touch it!
More totally delicious lentil recipes:
Sexy Lentil Salad – try it, then you’ll get the name….
Dal – Indian lentil curry. The highest and best use of lentils, full stop!
Coconut Lentil Curry – outrageously addictive, and easy (I make this for a curry fix when I don’t have time for dal)
Mejadra (Middle Eastern Spiced Lentil Rice) – 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 contributes negative. Dropping fur everywhere, shaking vigorously so it flies everywhere along with an inordinate amount of sand, constantly sprawling out in my path so I’m forced to step over him (remember, I’m vertically challenged = giant steps).
Giant 💩 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, don’t we? 🙂)
PS Another example of his uselessness – he spends 22 hours a day doing this. The other 2 hours are spent a) eating b) hoping to eat c) playing.
hi
thank u for delicious soup. i couldnt find receipt in Georgian, so i tried to search in English. my husband liked it too much. it was very first time for me to make lentil soup and i think it will be frequent dish in my cousine. delicious .
thank u from Georgia Tbilisi.
Terrific to hear Tamar! So glad you enjoyed it, thanks for taking the time to leave a review! N x ❤️
I love this soup ❤ Like all of Nagi’s recipes, it’s tasty and has become a favourite in our household. Quick to make, with easy-to-follow instructions. Have made 3 batches in the past month, if that says anything?
Helen from Arrowtown NZ
I’m so pleased to hear that Helen! Thanks for sharing your feedback! N x 😊
Hi Nagi
Thanks for this, very tasty. Did add one chopped up cooked sausage per portion and some cooked cavolo nero at the end. Freezes in portions really well. Will be making regular throughout the winter which is heading my way.
Thanks again.
I’m so pleased to hear that Stephen! Thanks for sharing your feedback! N x 😊
This was excellent!!
I’m so pleased to hear that Stephanie! Thank you for letting me know! N xx
Your dog is adorable!
Just wondering about the serving size. Is 421 grams about 1.75 cups?
Thanks,
Tammy
Hi Tammy! Yep that’s just about right, just under 2 cups 🙂 N xx
Made this last night and it was so yummy. Strawberry bars for dessert, dinner completed. Just to let you know that I am big fan of yours. Keep up the good work Nagi.
I’m so pleased to hear that Lince! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx
Soup is fantastic and when you get tired of the dog send him to me here in Canada.
Ba ha ha!!! Don’t tempt me – there are some days when he is so cheeky, that thought passes through my mind…. 😈
This recipe is a winner! I will be making this over and over again. It freezes well also. Thanks so much for posting this.
I’m so pleased to hear you enjoyed this Regina! Thanks for letting me know – N xx
This is a great recipe!!! I added a touch of spinach. It was soooo delicious! Thank you!
What wonderful feedback Amber, I’m so pleased to hear that, thank you! N xx
This is the way my grandmother who was from Hasroun, Lebanon, made her lentil soup!
In those days in Cuba, there were no gadgets like a hand blender, but inorder to thicken the soup, she would take a mortar and pestle, pour some of the lentils inside the mortar and pound the hell out of the lentils, then return them to the pot. She would also make her own pita bread and serve it along with the soup and some home-made lebneh instead of butter
The result? Food for the gods!
Ohhhh! I LOVE HEARING THAT! 😂
Lentil soup was delicious, thank’s for sharing !!!
Fantastic! So pleased to hear that Greta, thank you for letting me know! N xx
Hi, will it still taste the same with orange lentils? 🙂
Very similar Hailey! I use all types of lentils with this 🙂
This soup is wonderful! I had already made it a couple of times, but now we have a houseguest on a low sodium diet. So I used low sodium tomatoes, homemade stock, and left out the salt. It was still delicious! Thanks! You have no idea how helpful that is!
I’m so pleased to hear you enjoyed this Michelle! Thanks for letting me know – N xx ❤️
This is a lovely soup Nagi, thanks again for giving me another go to recipe 🙂
Fantastic! 🙌🏻 Thanks for letting me know Margaret! N xx
Hi, I do not have a stick blender but I do not know what a tea towel is so I can use that method. What is a tea towel? Thanks.
Hi Lynell! It is what we use in the kitchen to dry dishes!
Hi Nagi
Been just a little slow lately on posting, however have enjoyed your lentil soup twice in one month. And it has been A-mazing. Picked up some fresh and crunchy dinner rolls from our bakery, slavered with soft butter, and, well, you know the rest. Thank you, thank you, you are my go to for all of our meals! Being a full time worker and full time mum to teenagers, we do appreciate your recipes and ease of
pulling it all together! (Also enjoyed so many of your recipes the past few months too) x
We all love a NAGI recipe in our home. Thank you 😘
TWICE in one month?? That is some serious lentil love! 😉 N xx
And again tonight – we just LOVE IT
(And Cinnamon scrolls for dessert, cannot wait !)
Can you send me some of both please? 😭
Hi Nagi, I made this a few weeks ago and the lemon does indeed take it to the next level! I have never had much luck with lentils before but I loved it. I am planning on making it again soon. Can I just ask, would it be okay to freeze do you think?
That’s so fantastic to hear Kate! Thank you for letting me know you enjoyed it. And it freezes GREAT! – N xx
I’m making this tomorrow using a batch of my rich home made chicken stock from the freezer. Thank you for all your recipes, they always turn out beautiful.
Oooh! This is going to be AMAZING made with homemade chicken stock!! *Jealous*
New to your blog and I Just finished making this and it is delicious. The lemon adds a wonderful touch that I never thought to add to my lentil soup in the past. Thank you.
I’m so pleased to hear that Maria! Thanks for letting me know! N xx
I made this Friday-meatless for Lent. It was wonderful! My first try at making lentil soup and it was SO EASY, I couldn’t mess it up. My husband loved it too! 🙂 Everytime I make something new-he asks “Is that from your internet lady?” One day I am going to tell a little fib and tell him it was my own recipe. Thanks again!
YES, FIB!!!! 🙂 What a compliment, thank you Cheryl! I’m so pleased you both enjoyed this! N xx