Hearty, humble, and impossibly satisfying, Lentil Soup is exactly the kind of cozy classic I’ll crave on a chilly day or when I’m craving something nourishing but not fussy. With a medley of colorful veggies, aromatic spices, and protein-packed lentils all simmered together in a savory broth, every spoonful is full of comfort and rich, craveable flavor. Whether you enjoy it as a main meal or make a batch for warming lunches through the week, Lentil Soup is a soul-soother you’ll return to again and again.
Ingredients You’ll Need
This recipe leans on simple, pantry-friendly ingredients, each one playing an essential role in building the soup’s flavor, heartiness, or inviting color. Don’t skip the basics—each is a vital piece of what makes this Lentil Soup a true favorite.
- Olive oil: Adds a silky base and helps bring out the flavors of the aromatics.
- Yellow onion: Brings a mellow sweetness and depth as it softens and cooks.
- Garlic: Just a couple of cloves give an aromatic punch and make the soup sing.
- Carrots: Their natural sweetness and vivid orange color brighten each bowl.
- Celery: Adds fresh, herbal notes and a subtle crunch to the overall texture.
- Ground cumin: Instantly brings warmth and a subtle earthiness that pairs perfectly with lentils.
- Dried thyme: Fragrant and woodsy, a little goes a long way in layering flavor.
- Smoked paprika (optional): Adds a smoky undertone—totally optional, but a lovely touch.
- Dried brown or green lentils: The undeniable stars of Lentil Soup, these add bulk and gentle earthiness while soaking up all the broth’s flavors.
- Canned diced tomatoes: Bring a tangy juiciness and extra body to the soup.
- Vegetable broth: The foundation of the soup’s savory depth—choose a good-quality, flavorful broth.
- Bay leaf: Imparts subtle herbal notes as the soup simmers (don’t forget to remove it before serving!).
- Salt: Enhances every ingredient and brings it all together—adjust to your own taste.
- Black pepper: Lends a gentle, warming kick and completes the seasoning.
- Fresh spinach or kale (optional): Toss in for extra color and nutrients right at the end.
- Lemon juice (optional): A splash for brightness right before serving wakes up all the flavors.
How to Make Lentil Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a roomy soup pot over medium heat. Add the diced onion, carrots, and celery. Give everything a good stir and let the veggies cook for 5–6 minutes until they become soft, fragrant, and just ever-so-slightly golden. This is where the foundation of flavor starts to build—take a moment to enjoy the irresistible aroma in your kitchen!
Step 2: Add Garlic and Spices
Next, stir in the minced garlic, ground cumin, dried thyme, and, if you love a hint of smoke, the smoked paprika. Let these cook for about a minute, just until the kitchen starts smelling absolutely magical and the spices become fragrant. This step wakes up all those savory, earthy notes that make Lentil Soup so memorable.
Step 3: Combine Lentils and Liquids
Add the rinsed lentils, diced tomatoes (with their juices), vegetable broth, bay leaf, salt, and black pepper. Give it a strong stir to incorporate everything. Bring the pot up to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30–35 minutes, until the lentils are perfectly tender but not mushy. This is hands-off cooking at its easiest—let the ingredients meld and develop deep, wholesome flavor.
Step 4: Finish With Greens and Lemon
If you’re adding fresh spinach or kale, stir it in during the last 2–3 minutes of cooking so the greens just wilt and turn vivid. Don’t forget to fish out and discard the bay leaf. If you enjoy a brighter, fresher finish (and I highly recommend it), squeeze in the juice of half a lemon just before serving. This bit of acidity lifts the soup’s flavors and balances the richness beautifully.
How to Serve Lentil Soup
Garnishes
A well-chosen garnish can be the finishing touch that makes each bowl of Lentil Soup extra inviting. I love to sprinkle on fresh chopped parsley for a burst of color and herby freshness, or add a swirl of good olive oil for a little extra richness. A crack of fresh black pepper or a pinch of smoked paprika can also look lovely and taste delicious.
Side Dishes
Bread is practically a must! Rustically torn baguette or a crusty sourdough are perfect for dunking and soaking up all that savory broth. For something heartier, serve the soup over cooked brown rice or with a side of warm pita. It also plays well with a bright green salad for contrast and extra crunch.
Creative Ways to Present
For a special touch, ladle Lentil Soup into wide, shallow bowls and top each serving with a dollop of plant-based yogurt or crème fraîche and a sprinkle of za’atar or sumac for Mediterranean flair. Or, for a light main course, serve it in mugs at a casual gathering—perfect for sipping and mingling.
Make Ahead and Storage
Storing Leftovers
Lentil Soup stores brilliantly! Cool any leftovers completely before transferring to airtight containers. You can store the soup in the refrigerator for up to five days. The flavors actually deepen and improve as it rests, making next-day lunches especially delicious. If the soup thickens as it sits, just add a splash of broth or water when reheating to loosen it back up to your liking.
Freezing
Freezing Lentil Soup is incredibly handy for those nights when you need a cozy dinner in a flash. Once cooled, ladle the soup into freezer-safe containers (leave some room at the top for expansion). It keeps well in the freezer for up to three months. When you’re ready to enjoy it, thaw overnight in the fridge or gently reheat from frozen.
Reheating
To reheat, simply warm the Lentil Soup over medium heat on the stovetop, adding a splash of broth or water if it’s too thick. Stir occasionally as it warms through. You can also reheat portions in the microwave—just cover loosely and stir partway through to distribute the heat evenly. Soup is forgiving, so it’s hard to go wrong!
FAQs
Can I use red lentils instead of brown or green?
Red lentils cook much faster and tend to break down, giving you a creamier, stew-like texture rather than a classic brothy Lentil Soup. If that’s what you like, by all means substitute! For a more traditional, textured result, stick with brown or green lentils.
How can I make the soup even heartier?
If you’re after a more satisfying meal, toss in diced potatoes, chunks of sweet potato, or additional veggies like zucchini or bell pepper. You can also stir in cooked rice or quinoa near the end for extra body.
Can I blend this Lentil Soup?
Absolutely! For a silky texture, use an immersion blender to puree part or all of the soup directly in the pot. Or, transfer a few cups to a blender and process, then stir back in. This makes it creamy while still keeping some texture.
What’s the best way to add spice?
If you crave a little heat, add a pinch of crushed red pepper flakes with the cumin and thyme, or stir in a dash of hot sauce at the end. The base recipe is mild and crowd-pleasing, so spice it up to your taste.
Is Lentil Soup suitable for meal prep?
Yes, Lentil Soup is a meal-prepper’s dream! It stores beautifully, actually improves in flavor over time, and travels well for packed lunches. Make a big batch on Sunday and you’re set for the week.
Final Thoughts
I can’t think of anything more comforting or nourishing than a steaming bowl of homemade Lentil Soup. It’s hearty, wholesome, and so easy to personalize according to your mood or what you have on hand. Give it a try—your kitchen will smell amazing, and your future self will thank you for the leftovers!
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Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free
Description
A comforting and nutritious lentil soup recipe that is hearty, flavorful, and perfect for a cozy meal. Packed with vegetables and spices, this vegan and gluten-free soup is easy to make and great for meal prep.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
Seasonings:
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 cup dried brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes (with juices)
- 6 cups vegetable broth
- 1 bay leaf
- 2 cups fresh spinach or kale (optional)
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- Saute Vegetables: Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until softened.
- Add Seasonings: Stir in garlic, cumin, thyme, and smoked paprika. Cook until fragrant.
- Cook Lentils: Add lentils, diced tomatoes, broth, bay leaf, salt, and pepper. Simmer until lentils are tender.
- Finish Soup: Add spinach or kale if desired. Remove bay leaf. Stir in lemon juice before serving.
Notes
- This soup tastes better the next day.
- Add broth when reheating if soup thickens.
- Blend for a creamier texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
