This is, without a doubt, the best Lentil Soup Recipe you will ever make. It’s a rich, hearty, and deeply flavorful soup that is surprisingly simple to prepare. Forget bland, watery soups; this recipe delivers a thick, satisfying texture and a taste that feels like a warm hug in a bowl. Perfect for a chilly evening, a healthy lunch, or a simple weeknight dinner, this soup is a true culinary staple.
We’ve packed this guide with everything you need to know, from selecting the right lentils to storing leftovers for later. Whether you’re a seasoned chef or just starting, you’ll find this recipe straightforward and incredibly rewarding. Get ready to fall in love with your new go-to comfort food.
Why This Will Be Your Favorite Lentil Soup Recipe
What sets this recipe apart? It’s all about building layers of flavor. We start with a classic mirepoix—onions, carrots, and celery—to create a sweet and aromatic base. Then, we add garlic and a blend of earthy spices like cumin and coriander, which perfectly complement the lentils. A touch of tomato paste adds depth and a subtle tang, while a good quality vegetable broth brings it all together. The result is a robust soup that tastes like it’s been simmering for hours, yet it comes together in just about an hour.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that you likely already have in your pantry and refrigerator. It’s affordable, nutritious, and incredibly delicious.
- Olive Oil: For sautéing the vegetables and building the flavor base.
- Vegetables: A classic mirepoix of yellow onion, carrots, and celery forms the foundation.
- Garlic: Freshly minced garlic is essential for the best aroma and taste.
- Spices: A warm blend of ground cumin, ground coriander, smoked paprika, and dried thyme.
- Tomato Paste: Adds an incredible depth of flavor and richness.
- Lentils: Brown or green lentils are the star of the show.
- Vegetable Broth: Use a high-quality broth for the best results.
- Bay Leaf: For an extra layer of subtle, herbal flavor.
- Spinach: Fresh spinach is stirred in at the end for added nutrients and color.
- Lemon Juice: A splash of fresh lemon juice brightens up all the flavors just before serving.
- Salt and Black Pepper: To taste.
A Note on Lentils: Brown vs. Green
For this Lentil Soup Recipe, we recommend using either brown or green lentils. Both varieties hold their shape well during cooking, resulting in a soup with a pleasant texture rather than a mushy one. Red lentils, while delicious, tend to break down and are better suited for puréed soups or Indian dals.
How to Make This Easy Lentil Soup Recipe (Step-by-Step)
Follow these simple steps to create a perfect pot of lentil soup. It’s a straightforward process that delivers gourmet results.
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, until softened and the onion is translucent.
- Bloom the Spices: Add the minced garlic, cumin, coriander, and smoked paprika to the pot. Cook for another minute until fragrant. Stir in the tomato paste and cook for one more minute to deepen its flavor.
- Simmer the Soup: Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Season with salt, pepper, and dried thyme. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 40-50 minutes, or until the lentils are tender.
- Wilt the Spinach: Once the lentils are cooked, remove the bay leaf. Stir in the fresh spinach and cook for another 2-3 minutes, just until it has wilted.
- Finish and Serve: Turn off the heat and stir in the fresh lemon juice. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and enjoy warm! For a different flavor profile, try our Ginger Garlic Chicken Noodle Soup.
Tips for the Perfect Bowl of Soup
A few simple tips can elevate your lentil soup from good to absolutely unforgettable.
- Don’t Skip the Sauté: Taking the time to properly soften the mirepoix builds a crucial flavor base.
- Rinse Your Lentils: Always rinse your lentils under cold water before cooking to remove any debris or dust.
- Control the Texture: For a thicker soup, use an immersion blender to briefly pulse a small portion of the soup directly in the pot. For a thinner soup, simply add a bit more broth.
- Brighten at the End: The final splash of lemon juice is non-negotiable! It awakens all the flavors and adds a necessary brightness to the earthy lentils.
Delicious Variations to Try
While this classic Lentil Soup Recipe is fantastic as is, it’s also highly adaptable. Here are a few popular variations to try.
Vegan Lentil Soup
This recipe is already naturally vegan! Just ensure you are using a certified vegan vegetable broth to keep it fully plant-based. It’s a complete and satisfying meal on its own. If you’re looking for another hearty vegan option, our Slow Cooker Cowboy Beans is a crowd-pleaser.
Lentil Soup with Sausage
For a heartier, non-vegetarian version, add cooked Italian sausage. You can brown the sausage in the pot before sautéing the vegetables, or stir in pre-cooked, sliced sausage during the last 10 minutes of simmering.
What to Serve with Lentil Soup
A warm bowl of lentil soup is a meal in itself, but it pairs wonderfully with a few simple sides. A crusty piece of bread or our famous Butter Swim Biscuits are perfect for dipping. A simple green salad with a light vinaigrette also makes a refreshing accompaniment.
Storage and Freezing Instructions
This soup is a fantastic recipe for meal prep as the flavors deepen and improve overnight.
- To Store: Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 5 days.
- To Freeze: This soup freezes beautifully. Let it cool, then pour it into freezer-safe containers or bags, leaving a little room for expansion. It can be frozen for up to 3 months.
- To Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has become too thick.
Frequently Asked Questions About Lentil Soup
Yes, lentil soup freezes exceptionally well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months for the best quality.
No, you do not need to soak lentils before making soup. Unlike other legumes, lentils cook relatively quickly. Just be sure to rinse them under cold water to remove any dust or debris before adding them to the pot.
To thicken your lentil soup, you can use an immersion blender to blend a small portion of the soup directly in the pot. Alternatively, you can mash some of the lentils against the side of the pot with a spoon. Simmering the soup uncovered for a few extra minutes will also help it thicken.
Stored in an airtight container, lentil soup will last for up to 5 days in the refrigerator. The flavors often get even better the next day!
Brown or green lentils are the best choice for this type of soup because they hold their shape well after cooking, giving the soup a wonderful texture. Red lentils tend to break down and are better for puréed soups.
More Hearty Recipes You’ll Love
If you enjoyed this recipe, we know you’ll love exploring some of our other satisfying dishes. From savory pies to rich stews, there’s always something delicious to discover. Why not try our Cheddar Bay Seafood Pot Pie for your next cozy meal?
We hope you love this Lentil Soup Recipe! If you make it, please leave a comment below and share your creation on Pinterest. We can’t wait to see it!
The Best Lentil Soup Recipe
Lentil Soup Recipe (The Absolute Best)
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, until softened and the onion is translucent.
- Add the minced garlic, cumin, coriander, and smoked paprika to the pot. Cook for another minute until fragrant. Stir in the tomato paste and cook for one more minute to deepen its flavor.
- Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Season with salt, pepper, and dried thyme. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 40-50 minutes, or until the lentils are tender.
- Once the lentils are cooked, remove the bay leaf. Stir in the fresh spinach and cook for another 2-3 minutes, just until it has wilted.
- Turn off the heat and stir in the fresh lemon juice. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and enjoy warm!
Notes
Freezing: This soup freezes wonderfully for up to 3 months. Thaw overnight in the fridge and reheat gently.
Thickening: For a thicker consistency, use an immersion blender to partially blend the soup before serving.
