Name: Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 cup dried lentils (green, brown, or red), rinsed; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 2 tablespoons tomato paste or 1 cup diced tomatoes; 6 cups vegetable broth or water; 1 bay leaf; 1 teaspoon ground cumin or coriander (optional); Salt and pepper to taste; 2 tablespoons chopped fresh parsley or thyme (optional); 1 tablespoon lemon juice (optional)

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Hearty, nutritious, and wonderfully satisfying, lentil soup is one of those timeless dishes I find myself returning to again and again. It’s rich in flavor, easy to make, and full of wholesome ingredients. Whether I’m looking for a cozy bowl of comfort on a cold day or a healthy meal to keep me going through the week, this soup always delivers.

Why You’ll Love This Recipe

I love this lentil soup for its simplicity and versatility. It comes together in one pot with pantry staples and can be customized in countless ways. The lentils become tender and creamy as they cook, soaking up the flavors of aromatics and spices. It’s naturally vegan, packed with plant-based protein and fiber, and incredibly filling. Plus, it freezes well—so I often make a big batch to have on hand whenever I need a quick, nourishing meal. Lentil Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dried lentils (green, brown, or red)
Olive oil
Onion, chopped
Carrots, diced
Celery, diced
Garlic, minced
Tomato paste or diced tomatoes
Vegetable broth or water
Bay leaf
Ground cumin or coriander (optional for extra flavor)
Salt and pepper
Fresh herbs like parsley or thyme (optional)
Lemon juice (optional, for brightness)

Directions

I start by heating olive oil in a large pot and sautéing the chopped onions, carrots, and celery until softened and fragrant.
I stir in the garlic and tomato paste, letting them cook for a minute or two to build depth of flavor.
I add the lentils, broth, bay leaf, and any dried spices I’m using. I bring it to a boil, then reduce the heat and let it simmer.
I let the soup cook for about 25–35 minutes, depending on the type of lentils, until they’re tender but not mushy.
Once cooked, I adjust the seasoning with salt, pepper, and a squeeze of lemon juice for a fresh finish. Sometimes I blend part of the soup with an immersion blender to thicken it while still keeping some texture.
I serve it hot, often garnished with chopped herbs or a drizzle of olive oil.

Servings and timing

This recipe makes about 4 to 6 servings. It takes approximately 40 to 45 minutes from start to finish, including prep and simmering time.

Variations

I sometimes add spinach or kale near the end of cooking for a boost of greens.
For a smoky twist, I stir in a bit of smoked paprika or use fire-roasted tomatoes.
Red lentils cook faster and give a softer texture, while green or brown lentils hold their shape better—I use whichever I have on hand.
I’ve added diced potatoes or sweet potatoes for extra heartiness.
For a creamier soup, I swirl in a spoonful of coconut milk or plain yogurt before serving.

Storage/reheating

I let the soup cool before storing it in airtight containers in the fridge for up to 5 days. It also freezes well for up to 3 months. When reheating, I warm it gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much. Lentil Soup

FAQs

Do I need to soak the lentils before cooking?

No, I don’t soak lentils for soup—especially red or brown ones. They cook quickly and go straight into the pot after rinsing.

Can I use canned lentils?

Yes, I’ve used canned lentils when I’m short on time. I just reduce the cooking time since they’re already cooked and adjust the liquid accordingly.

How can I make this soup spicier?

I like to add a pinch of chili flakes, cayenne pepper, or even a spoonful of harissa or curry paste if I want a little heat.

What’s the best type of lentil for this soup?

I usually use brown or green lentils for a hearty texture. Red lentils are great for a softer, creamier soup. It really depends on the texture I’m going for.

Can I make this in a slow cooker?

Absolutely. I just add all the ingredients to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the lentils are tender.

Conclusion

Lentil soup is one of those nourishing meals I love to have on rotation. It’s comforting, budget-friendly, and endlessly adaptable. Whether I’m feeding the family or prepping meals for the week, this simple soup never fails to hit the spot.