The Best Lentil Soup

5 from 1 vote
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My thick and comforting lentil soup is as easy to make as it is satisfying! Ready in under an hour, you can make the best lentil soup with simple pantry ingredients.

Two servings of freshly made lentil soup topped with microgreens and black pepper.

Lentils are high in fiber and plant-based protein and work great in both warm and cold recipes. You’ll see me enjoying them in the summer in the form of a lentil salad or Mujadara Hamra (lentils & bulgur recipe) or in the cooler months in the form of warming red lentil dal, grandma’s red lentil soup, or mushroom and lentil meatballs. And, of course, I love enjoying them in this flavorful, thick, and comforting lentil soup.

This recipe is so nourishing and straightforward to make—you only need pantry staples like dried lentils, a few fresh veggies and leafy greens, and aromatic spices. The resulting lentil soup is fiber- and protein-rich and is perfect to enjoy on a cold winter night. It’s also freezer-friendly—I love to meal prep and freeze, so I have a healthy meal when I am busy. I’m sure it will become everyone’s favorite.

A ladleful of lentil soup over a large pot.

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Watch the lentil soup video

Ingredients

Ingredients for lentil soup.
  • Lentils (Brown or Green): I prefer to use brown or green lentils as they hold their shape well during cooking and absorb flavors beautifully. Alternatively, you could use black lentils for a slightly firmer bite; I don’t recommend red lentils as they will be too mushy.
  • Crushed Tomatoes: You can use homemade canned tomatoes (pulse or crush them before adding to the soup) or store-bought canned crushed or diced tomatoes.
  • Broth: For a strictly vegan version, use store-bought or homemade vegetable broth. Otherwise, chicken broth also works well.
  • Vegetables: For the aromatic base of my lentil soup, I used carrots, celery, and onion (Mirepoix). You could add leeks instead of onions, fennel instead of celery, or parsnips instead of carrots. You will also need a few garlic cloves.
  • Leafy greens: I love using spinach, but you can also use kale, chard, or any collard greens.
  • Spices and herbs: I used cumin, curry powder, chili powder, black pepper and salt. I also love using fresh thyme, but you can substitute it with dried. Alternatively, use rosemary or oregano.
  • Oil: You will need extra virgin olive oil to sauté the veggies.
  • Lemon Juice: I love to add a squeeze of lemon juice when serving to balance the richness of the lentils.

See the printable recipe card below for full information on ingredients and quantities.

How to make lentil soup

Prepare the lentils: Sort the lentils by picking through them to remove any small stones or debris. Then rinse them well in a fine mesh strainer under cold running water. You can also rub them with your hands to ensure they are clean.

Rinsed lentils in a colander.

Sauté the Vegetables: Next, peel and chop the carrots, onion, and celery. Also, chop the garlic cloves.

Then, heat the olive oil in a large pot over medium heat. Add the chopped onion and saute for a few minutes, stirring constantly. Stir in the garlic. Then, incorporate the celery, carrots, and spices (without the salt).

Steps for sauteeing onons and carrots in a large pot.

Simmer the Soup: Add a splash of the broth to deglaze the pan. Then, pour the rest of it into the pot, followed by the crushed tomatoes, rinsed lentils, and thyme sprigs. Stir well to combine and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, stirring occasionally. Then, remove the lentil soup from the heat.

The soup is ready when the lentils are tender but not mushy. If needed, keep cooking for a further 5-10 minutes.

Steps for simmering lentil soup.

Thicken the Soup: This step is optional if you want a creamier texture. Pour about 1-2 cups of the soup into a small container and blend with an immersion blender. Alternatively, pulse a few times in a proper blender. Then, pour the blended soup back into the pot and stir to incorporate.

Steps for thickening lentil soup.

Add the greens and season: Stir in the spinach (or the leafy greens you are using), the salt, and a squeeze of lemon. The spinach will wilt from the heat of the lentil soup, but if you prefer, you can place the pot back on the heat for a few minutes.

Taste the soup and adjust it to your preference, adding more salt, pepper, or other spices. If it is too thick, you can add a little more broth or water to reach your desired consistency.

Steps for adding greens and seasoning lentil soup.

Serve: The lentil soup is now ready to enjoy. I love to serve it with an extra squeeze of lemon juice to balance the flavors. You can garnish it with fresh thyme, parsley, or grated parmesan. It’s delicious when served with warm, crusty bread.

A serving of lentil soup with a piece of bread dipped into it.

How to store

  • In the fridge: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • In the freezer: This soup freezes exceptionally well. Make individual portions in freezer-safe containers (I like using glass containers) and freeze for up to 3 months.
  • To reheat: Thaw overnight in the fridge, then reheat on the stovetop until warmed through. If it’s too thick, add a splash of water or broth.
Lentil soup in glass containers ready to be frozen.

If you try this lentil soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

The Best Lentil Soup

5 from 1 vote
By: Samira
My thick and comforting lentil soup is as easy to make as it is satisfying! Ready in under an hour, you can make the best lentil soup with simple pantry ingredients.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Ingredients 
 

  • 8 oz dried brown lentils or dried green lentils; 1 cup (washed and rinsed)
  • 28 oz crushed tomatoes 2 x 14 oz cans (3 cups)
  • 6 cups vegetable broth
  • 6 oz carrots 2 medium, peeled and chopped
  • 5.6 oz yellow onion 1 medium, chopped
  • 2 stalks celery finely chopped
  • 2 cups spinach or kale or chard or collard
  • 4 cloves garlic about 2 Tbsp finely chopped
  • 1/4 cup olive oil extra virgin
  • 1/2 Tbsp cumin powder
  • 1/2 tsp curry powder
  • 1 Tbsp fresh thyme few sprigs or 1/4 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp red chili powder
  • 1/4 tsp black pepper
  • lemon juice for serving

Instructions 

  • Pick through the lentils to remove any small stones or debris, then rinse them well under cold running water using a fine mesh strainer.
  • Peel and chop the carrots, onion, and celery. Chop the garlic cloves.
  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and saute for a few minutes, stirring constantly. Stir in the garlic, celery, carrots, cumin, curry powder, red chili powder, and black pepper.
  • Add a splash of the broth to deglaze the pan. Pour the rest of it into the pot, along with the crushed tomatoes, rinsed lentils, and thyme sprigs. Stir well and bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, stirring occasionally. The soup is ready when the lentils are tender but not mushy. Remove from the heat.
  • Optionally, for a thicker, creamier consistency, blend about 1-2 cups of the coup into a small container with an immersion blender (or use a regular blender). Incorporate the blended soup into the lentil soup.
  • Mix in the spinach, salt, and a squeeze of lemon. The heat of the soup will wilt the spinach, but if desired, you can briefly place the pot back on the stove to warm it through further.
    Taste and adjust any of the seasonings, then serve the lentil soup warm.

Video

Notes

To store: Place any leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze: Freeze individual portions in freezer-safe containers for up to 3 months.
To reheat: Thaw overnight in the fridge, then reheat on the stovetop until warmed through. If it’s too thick, add a splash of water or broth.
Check the blog post for more tips and substitute ideas!
Course: Main, Soup
Cuisine: Mediterranean
Freezer friendly: 3 Months
Shelf life: 5 Days

Nutrition

Calories: 421kcal, Carbohydrates: 57g, Protein: 18g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 2061mg, Potassium: 1243mg, Fiber: 22g, Sugar: 13g, Vitamin A: 9692IU, Vitamin C: 35mg, Calcium: 155mg, Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 1 vote

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Recipe Rating




1 Comment

  1. Support @ Alphafoodie says:

    5 stars
    So filling and nourising!