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Home / Recipes
1 hour 10 minutes
4.54 from 30 votes
13 Comments

Lentil Soup

Jump to RecipePrint Recipe
  • 564
by: Joanna Cismaru
03.30.22

This post may contain affiliate links. Please read my disclosure policy.

Lentil Soup is a classic recipe when you’re looking for a bowl of warm comfort. Made with simple and bright spices, loaded with veggies, and finished off with lemon juice, this easy restaurant quality soup will be a favorite for your whole family.

lentil soup in a white bowl with a spoon inside and a slice of bread, garnished with green onions

This easy and comforting Lentil soup recipe is so filling, nutritious, and with my simple blend of ingredients, it’s also incredibly delicious! Made entirely in one pot, this straightforward and healthy recipe yields a large amount of soup, which means its perfect for leftovers! Not to mention, it freezes well for easy future meals! I guarantee you’ll love this classic and hearty soup.

Why This Soup Works

  • One Pot Recipe
  • Hearty & Filling
  • Healthy
  • Excellent Freezer Meal
  • Comforting Soup
  • Requires Simple Ingredients

I know there are soup pessimists out there who don’t think you can enjoy a filling meal with just a bowl of soup. I’m here to prove them wrong! Even this vegetarian recipe will leave you feeling happy and filled up. Made entirely in one pot (less dishes to clean!) this comforting soup is healthy, hearty and packed full of flavor!

Ingredient Notes

overhead shot of ingredients needed to make lentil soup
  • Olive oil – Substitute sunflower, avocado, safflower, vegetable, or canola oil.
  • Spices – Coriander, turmeric, cumin and smoked paprika.
  • Lentils – Dry lentils, any color.
  • Broth – Veggie or chicken. Use low sodium.
  • Bay leaves – Fresh or dried.
  • Crushed tomatoes – Canned. You can also use diced tomatoes.
  • Lemon juice – Fresh or bottled.

How To Make Lentil Soup

process shots showing how to make lentil soup
  1. Sauté veggies: Heat the olive oil in a dutch oven or soup pot over medium heat. Add the onion, carrot, celery, and cook for 5 minutes or until the onion becomes soft and translucent. Add the garlic and cook for 30 seconds.
  2. Simmer: Stir in the coriander, turmeric, cumin, paprika, salt, and pepper. Add the lentils, broth, bay leaves, and crushed tomatoes. Stir everything together, bring to a boil, then reduce the heat to medium low and cook for 35-40 minutes, or until the lentils are tender.
  3. Finish: Discard the bay leaves and stir in the lemon juice. Taste for seasoning and adjust as necessary with salt and pepper. Garnish with parsley, green onion, and serve.
lentil soup in a large dutch oven with a ladle in it

How To Make Lentil Soup In The Instant Pot

  1. Turn your Instant Pot onto the Sauté setting. Heat the olive oil, then add the onion, carrot, and celery. Cook for 5 minutes or until the onion becomes soft and translucent. Add the garlic and cook for 30 seconds.
  2. Add the coriander, turmeric, cumin, paprika, salt, pepper, lentils, broth, bay leaves, and crushed tomatoes. Stir everything together.
  3. Secure the lid of your Instant Pot and move the valve from VENT to SEAL. Cook on high pressure for 10 minutes.
  4. Let the pressure release naturally for 10 minutes, then quick release the remaining pressure. Stir in the lemon juice, garnish and serve.
overhead shot of lentil soup in a white bowl garnished with green onions

How To Make Lentil Soup In The Slow Cooker

  1. Heat the olive oil in a skillet over medium-high heat. Add the onion, carrot, and celery. Cook until the onion softens and turns translucent. Stir in the garlic and cook for 30 seconds.
  2. Transfer the veggies to a slow cooker. Add the remaining ingredients, except for lemon juice, and stir everything well to combine.
  3. Cook on low for 6-8 hours or high for 4-5 hours, until the lentils are tender. Stir in the lemon juice, garnish, and serve.

FAQs & Expert Tips

FAQs

What Else Can I Mix Into My Lentil Soup?

You really have free range when it comes to what you can add to your soup! Some great options would be: Spinach or kale, Herbs – Fresh or Dried, Ground meat, Chilies or Hot Sauce, Cubed Potatoes.

What Do I Serve This With?

This vegetarian lentil soup is hearty enough to be served as a meal of its own. Pair it with a side of freshly baked bread and you’ll be in food heaven.

Do I Have To Soak The Lentils?

The lentils do not require it, but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, then drain.

Tips

  1. The mild taste of lentils can go with so many different flavors. You can switch of the spice mixture every time you make a batch of lentil soup to enjoy something a bit different every time! This recipe is the pinnacle of lick-your-bowl-clean healthy deliciousness.
  2. Lentils are extremely nutritious! Eating one serving a day of beans, peas, chickpeas or lentils can significantly reduce ‘bad cholesterol’ and therefore the risk of cardiovascular disease!
overhead shot of lentil soup in a large dutch oven with a ladle scooping some out

Leftovers

Make sure your lentil soup has cooled down to room temperature before storing. Store directly in the pot, or transfer leftovers to an airtight container. Your leftover lentil soup will last 3-4 days refrigerated.

Freezing

Let the soup fully cool down to room temperature before storing. Transfer the lentil soup to an airtight container and store in the freezer up to 6 months.

Reheating

Fridge: Reheat leftover lentil soup either in the microwave, or on the stovetop over medium heat. If you find that the soup has thickened too much, you can add a splash of broth or water.

Freezer: Reheating is easiest if you let the soup thaw overnight in the fridge, but you can still reheat it straight from the freezer in either the microwave or on the stove.

lentil soup in a  large white bowl garnished with green onions and a spoon spooning some out

More Related Recipes:

  • Red Lentil Chicken Soup
  • Red Lentil Hummus
  • Beef Lentil Soup
  • Indian Style Lentils with Pork Tenderloin

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side view shot of a bowl of lentil soup with a piece of bread and a spoon in it

Lentil Soup

4.54 from 30 votes
Prep: 15 mins
Cook: 55 mins
Total: 1 hr 10 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
Lentil Soup is a classic recipe when you're looking for a bowl of warm comfort. Made with simple and bright spices, loaded with veggies, and finished off with lemon juice, this easy restaurant quality soup will be a favorite for your whole family.

Equipment

  • 6 Quart Dutch Oven

Ingredients

  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 1 medium carrot chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • ½ teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 1 ½ cups dry lentils
  • 6 cups vegetable broth or chicken broth, low sodium
  • 2 bay leaves dried
  • 14 ounce crushed tomatoes 1 can
  • 2 tablespoon lemon juice freshly squeezed
US Customary – Metric

Instructions

  • Heat the olive oil in a Dutch Oven or a soup pot over medium heat. Add the chopped onion, carrot and celery. Cook for about 5 minutes until the onion is soft and translucent. Add the garlic and cook for another 30 seconds until aromatic.
  • Add the coriander, turmeric, cumin, smoked paprika, salt, pepper and stir. Add the lentils, broth, bay leaves and crushed tomatoes. Stir everything together. Bring to a boil then reduce to medium-low and cook for 35 to 40 minutes, until the lentils are soft and tender.
  • Discard the bay leaves and stir in the lemon juice. Taste for seasoning and adjust with salt and pepper as needed.
  • Garnish with parsley or green onions and serve.

Recipe Notes

  1. Make sure the soup has cooled down to room temperature before storing. Store directly in the pot, or transfer leftovers to an airtight container. Your leftovers will last 3-4 days refrigerated.
  2. Reheat either in the microwave or on the stovetop over medium heat. If you find that the soup has thickened too much, you can add a splash of broth or water.

Nutrition Information:

Calories: 270kcal (14%)Carbohydrates: 43g (14%)Protein: 14g (28%)Fat: 6g (9%)Saturated Fat: 1g (6%)Sodium: 1438mg (63%)Potassium: 806mg (23%)Fiber: 17g (71%)Sugar: 8g (9%)Vitamin A: 2994IU (60%)Vitamin C: 14mg (17%)Calcium: 73mg (7%)Iron: 5mg (28%)
Course:Dinner, Lunch, Soup
Cuisine:American
Keyword:lentil soup
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

  • 564

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Jennifer says

    January 31, 2022 at 12:48 pm

    5 stars
    Anyone know the serving size for the nutritional info?

    Reply
    • Joanna Cismaru says

      January 31, 2022 at 2:43 pm

      The recipe assumes 6 servings, so use that as a guide, we don’t actually weigh out each serving as it could be different.

      Reply
  2. Michael Doan says

    December 18, 2020 at 2:02 pm

    5 stars
    I tried this recipe and was amazing , I tweaked it just a little,added 1 tblsp of cayenne pepper atop the soup when finished and mixed it in. The soup didnt last till the next day.

    Reply
  3. Christine Paull says

    November 2, 2020 at 4:49 pm

    5 stars
    Joanna! I made this as directed above….FANTASTIC! Thank you so much for sending this recipe to me!

    Reply
    • Joanna Cismaru says

      November 2, 2020 at 5:36 pm

      My pleasure, glad you enjoyed it!

      Reply
  4. Shannon Kotylak says

    October 20, 2020 at 8:13 am

    Is this one of those lentil soups thats good the night you make it but after spending the night in the fridge, magical flavour fairies turn it into AMAZEBALLS?!

    Reply
    • jo says

      October 20, 2020 at 9:29 am

      That’s right!🤣

      Reply
  5. Denice A Pectol says

    April 24, 2020 at 9:29 am

    5 stars
    So easy and tasty. I made it using my InstaPot — first time making Lentil soup and it was so good. My husband said “this soup is a keeper — add it to our favorite recipes”, yippee !! (the yippee comment was from me of course — my hubby doesn’t talk like that — bahahaha) Thank you for the new family favorite.

    Reply
    • Jo Cooks Team says

      April 24, 2020 at 9:41 am

      Thank you for the good laugh this morning! We’re so happy you both love it 🙂

      Reply
  6. Nadine says

    April 20, 2020 at 9:02 am

    Should the lentils be rinsed or soaked before use. Thanks.

    Reply
    • Jo Cooks Team says

      April 20, 2020 at 10:26 am

      Nope, use them dry!

      Reply
  7. Shirley says

    April 20, 2020 at 8:55 am

    Can this be make in the Instant Pot?

    Reply
    • Jo Cooks Team says

      April 20, 2020 at 10:30 am

      Yes! Cook for 18 minutes on high pressure, then quick release.

      Reply

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Joanna Cismaru

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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