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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.
I’m always excited to share delicious soup recipes with you! 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. Serve it up with a side of freshly baked bread and you’ll be in food heaven.
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.
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Olive oil – Sunflower, avocado, safflower, vegetable, or canola oil will work instead.
- Mirepoix – Onion, carrot, and celery.
- Garlic – Use more or less as you like.
- Spices – Coriander, turmeric, cumin and smoked paprika.
- Salt & pepper – Season to taste.
- Lentils – Dry lentils, any color.
- Broth – Veggie or chicken. Use low sodium.
- Bay leaves – Fresh or dried.
- Crushed tomatoes – One 14 oz can.
- Lemon juice – Fresh or bottled.
- Garnish: I used green onion.
How to make lentil soup
- 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.
- 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.
- 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.
How to make lentil soup in an Instant Pot
- 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.
- Add the coriander, turmeric, cumin, paprika, salt, pepper, lentils, broth, bay leaves, and crushed tomatoes. Stir everything together.
- Secure the lid of your Instant Pot and move the valve from VENT to SEAL. Cook on high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, then quick release the remaining pressure. Stir in the lemon juice, garnish and serve.
How to make lentil soup in a slow cooker
- Heat the olive oil in a skillet over medium-high heat. Add the onion, carrot, and celery. Cook until the onion softens and turns transulcent. Stir in the garlic and cook for 30 seconds.
- Transfer the veggies to a slow cooker. Add the remaining ingredients, except for lemon juice, and stir everything well to combine.
- 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.
What else can I mix into my soup?
- Spinach or kale
- Herbs, fresh or dried
- Ground meat
- Chilies or hot sauce
- Cubed potatoes
- Different spices- curry powder, chili powder, etc.
How to store lentil soup
Make sure your 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.
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.
How to freeze lentil soup
Let the soup fully cool down to room temperature before storing. Transfer the soup to an airtight container and store in the freezer up to 6 months.
Reheating is easiest if you let it thaw overnight in the fridge, but you can still reheat it straight from the freezer in either the microwave or on the stove.
Check out these comforting homemade soups:
- Beef Lentil Soup
- Instant Pot Chicken Noodle Soup
- Curried Butternut Squash
- Potato Leek Soup
- Minestrone Soup
- Easy Tortellini Soup
- Taco Soup
- Romanian Meatball Soup
Looking for more recipes? Follow on…
- 2 tbsp olive oil
- 1 large onion chopped
- 1 medium carrot chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 1/2 tsp coriander
- 1 tsp turmeric
- 1 tsp cumin
- 1 tbsp smoked paprika
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 1/2 cups dry lentils
- 6 cups vegetable broth or chicken broth, low sodium
- 2 bay leaves dried
- 14 oz crushed tomatoes 1 can
- 2 tbsp lemon juice freshly squeezed
- 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.
- 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.
- 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.