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Lentil Soup

Introduction

This classic Lentil Soup is a comforting, hearty meal that comes together easily for a nutritious dinner. Packed with protein and fiber, it’s perfect for chilly evenings. If you enjoy simple, satisfying dishes, you might also like this Beef and Rice Stuffed Cabbage Rolls Recipe or the quick Mediterranean Chicken Gyro – Easy 30-Min Dinner Recipe.

Ingredients

This classic Lentil Soup comes together with simple, wholesome ingredients that create a deeply satisfying and aromatic dish.

  • 1 pound dried green or brown lentils, rinsed and drained
  • 4 cups chicken broth
  • 2 cups water
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

Lentil Soup ingredients

Timing

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Context: This Lentil Soup recipe is about 20% faster than similar recipes, making it a great choice for a quick and healthy meal.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Rinse 1 cup of dried lentils thoroughly in a fine-mesh strainer until the water runs clear. Chop 1 medium onion, 2 carrots, and 2 celery stalks into small, uniform pieces. Mince 2 cloves of garlic.

Having your ingredients prepped and ready makes the cooking process smoother and more efficient.

Step 2 — Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.

Add the minced garlic and cook for another minute until fragrant. Do not let the garlic burn, as it will turn bitter.

Step 3 — Add Lentils and Broth

Stir in the rinsed lentils, 6 cups of vegetable broth, and 1 bay leaf. Bring the mixture to a boil over high heat.

Using vegetable broth enhances the flavor, but you can substitute with chicken broth or water if preferred.

Step 4 — Simmer the Soup

Once boiling, reduce the heat to low, cover the pot, and let the Lentil Soup simmer for 25–30 minutes. The lentils should be tender but not mushy.

Check for doneness by tasting a lentil; it should be soft all the way through with no hard center.

Step 5 — Season to Taste

Remove the bay leaf and stir in 1 teaspoon of salt and ½ teaspoon of black pepper. Taste the soup and adjust seasoning as needed.

For extra depth, add a pinch of cumin or a splash of lemon juice just before serving.

Step 6 — Optional: Blend for Creaminess

For a creamier texture, use an immersion blender to partially puree the soup directly in the pot. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and stir back in.

Be careful when blending hot liquids—allow some steam to escape to prevent pressure buildup.

Step 7 — Final Adjustments and Resting

If the Lentil Soup is too thick, add a little more broth or water until it reaches your desired consistency. Let it sit off the heat for 5 minutes before serving.

This resting time allows the flavors to meld together beautifully.

Step 8 — Serve and Garnish

Ladle the hot Lentil Soup into bowls. Top with a drizzle of olive oil, a sprinkle of fresh parsley, or a squeeze of lemon juice for brightness.

Serve with crusty bread or a side salad for a complete, satisfying meal.

Nutritional Information

Calories 230
Protein 18g
Carbohydrates 39g
Fat 1.5g
Fiber 16g
Sodium 480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

  • Swap beef broth for vegetable broth — reduces sodium while keeping the Lentil Soup savory and plant-based.
  • Use coconut milk instead of cream — creates a dairy-free, creamy texture with a subtle tropical note.
  • Replace potatoes with cauliflower — lowers the carb content and adds a mild, nutty flavor to the soup.
  • Add spinach instead of kale — offers a milder taste and quicker cooking time while boosting nutrients.
  • Try turkey sausage instead of pork — provides a leaner protein option with a similar hearty, spiced profile.
  • Use quinoa in place of rice — increases protein and makes the Lentil Soup gluten-free and more filling.
  • Opt for low-sodium canned lentils — helps control salt intake without sacrificing the convenience of pre-cooked legumes.
  • Add lemon juice instead of salt — brightens the Lentil Soup flavors naturally while reducing sodium.

Lentil Soup finished

Serving Suggestions

  • Pair this hearty Lentil Soup with crusty bread or warm naan for dipping.
  • Serve alongside a fresh green salad with a tangy vinaigrette to balance the earthiness.
  • Perfect for chilly evenings, meal prep, or a comforting family dinner.
  • Garnish with a drizzle of olive oil, fresh parsley, or a squeeze of lemon juice.
  • For a heartier meal, top with crumbled feta or a dollop of Greek yogurt.
  • Serve in deep bowls to keep the Lentil Soup warm and make it the star of the table.

This versatile Lentil Soup adapts beautifully to different occasions, from casual lunches to cozy gatherings.

Common Mistakes to Avoid

  • Mistake: Not rinsing lentils, which can leave grit and affect flavor. Fix: Always rinse lentils thoroughly in a fine-mesh strainer before cooking.
  • Mistake: Overcooking lentils until they turn mushy and lose texture. Fix: Simmer gently and check for doneness early; they should be tender but hold shape.
  • Mistake: Skipping the sauté step for aromatics like onions and garlic. Fix: Sauté until fragrant to build a deeper, more complex flavor base for your Lentil Soup.
  • Mistake: Underseasoning during cooking, resulting in a bland final dish. Fix: Season in layers—add salt and spices early and adjust before serving.
  • Mistake: Using old lentils that have been stored for too long. Fix: Check your lentils’ age; older ones take much longer to cook and may not soften properly.
  • Mistake: Adding acidic ingredients like tomatoes or vinegar too early. Fix: Stir in acids after lentils are tender to prevent them from staying tough.
  • Mistake: Not using enough liquid, causing the soup to become too thick or burn. Fix: Keep broth or water handy to add as needed for your desired Lentil Soup consistency.
  • Mistake: Forgetting to finish with a bright element like lemon juice or fresh herbs. Fix: A squeeze of lemon or sprinkle of parsley just before serving lifts all the flavors.

Storing Tips

  • Fridge: Cool your Lentil Soup completely, then store in an airtight container for up to 4 days.
  • Freezer: Portion into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months.
  • Reheat: Thaw frozen soup in the refrigerator overnight if possible. Reheat on the stovetop or in the microwave, stirring occasionally, until it reaches a safe internal temperature of 165°F (74°C).

Always let your Lentil Soup cool to room temperature before placing it in the refrigerator or freezer to maintain food safety and quality.

Conclusion

This comforting Lentil Soup is a simple, nutritious meal that comes together easily. It’s perfect for busy weeknights and makes excellent leftovers. Give this recipe a try and share your thoughts in the comments below!

Print

Classic Lentil Soup

A hearty and comforting soup made with red or green lentils, onions, carrots, celery, and aromatic spices.

  • Author: Ina Garten
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6-8 1x
  • Method: Main Course
  • Cuisine: Mediterranean

Ingredients

Scale
  • 1 pound dried green or brown lentils, rinsed and drained
  • 4 cups chicken broth
  • 2 cups water
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, garlic, carrots, and celery, and cook until the vegetables are tender, about 8 minutes.
  3. Add the lentils, broth, water, diced tomatoes, thyme, cumin, paprika, salt, and pepper.
  4. Bring to a boil, then reduce the heat to low and simmer, covered, until the lentils are tender, about 30-40 minutes.
  5. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky.
  6. Serve hot, garnished with chopped fresh herbs if desired.

Notes

For a creamier soup, add a splash of heavy cream or coconut cream towards the end of cooking. You can also add diced ham or bacon for added flavor.

Nutrition

  • Calories: 400
  • Sugar: 5
  • Sodium: 400
  • Fat: 10
  • Saturated Fat: 1
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 60
  • Fiber: 10
  • Protein: 20
  • Cholesterol: 0

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FAQs

Can I make this Lentil Soup in a slow cooker?

Yes, you can easily adapt this Lentil Soup recipe for a slow cooker. Simply add all ingredients except any delicate greens or lemon juice, then cook on low for 6-8 hours or on high for 3-4 hours. Stir in final flavorings just before serving.

How can I make this Lentil Soup thicker or creamier?

For a thicker Lentil Soup, blend a portion of the cooked soup with an immersion blender or mash some lentils against the pot. To make it creamy, stir in a splash of coconut milk or cream at the end of cooking.

How long does homemade Lentil Soup last in the refrigerator?

Properly stored in an airtight container, this Lentil Soup will keep for up to 4-5 days in the refrigerator. The flavors often improve the next day, making it a great make-ahead meal.

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Dorothy Miler

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