Home > Soups & Stews > Lentil Soup Lentil Soup April 2, 2020 | 53 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Thick and hearty Lentil Soup is packed with tons of good-for-you veggies and lentils! This soup is incredibly filling and truly comfort in a bowl. Looking for more ways to use lentils? Try adding some cooked lentils to this vegetarian shepherd’s pie or these vegetarian enchiladas. Flavorful Lentil Soup I’ve never been happy enough with a lentil soup recipe to share it here until now. After making and eating (hi comfort food!) an embarrassing amount of batches this past week while being a little sick), I’m finally sharing what I think is the perfect Lentil Soup. All the leftover veggies I’ve had looming from my fridge were put to good use, and, if you’re in a similar boat, this is the perfect empty-the-fridge kind of meal. It’s loaded with veggies; I’m talking carrots, onion, celery, garlic, tomatoes, potatoes, sweet potatoes– whew! I mean, it’s practically a healthy detox vegetable soup with lentils! The lentils make this soup ridiculously filling and also load it up with protein. With just the right amount of spices and a finishing drizzle of lemon, this soup is completely crave worthy. Ingredients In Lentil Soup Olive oil: Makes the vegetables soft and adds flavor. Onion, carrots, celery: These are the basic veggies that make the soup taste really good. Garlic: Adds a strong and yummy taste. Potatoes & sweet potatoes: Make the soup thicker and filling. Lentils: Add protein and make the soup even thicker. Tomato paste and spices: Make the soup taste spicy and rich. Bay leaves: Give a special flavor that’s subtle but nice. Lemon juice & zest: Make the soup taste fresh and zingy. Parsley: Adds a fresh green taste. Vegetable broth & chicken stock: They are the liquid that everything cooks in, making it actually a soup. Diced & crushed tomatoes: Add a tomatoey flavor and chunks for a nice texture. How To Make Lentil Soup From Scratch Chop your veggies. Cook onions, carrots, and celery in a pot. Add garlic and potatoes after a few minutes. Stir in tomato paste and spices for extra flavor. Add tomatoes and cook for a few more minutes. Pour in lentils and broth, then let the soup simmer for about 25-30 minutes until everything is soft. Add parsley and lemon to the soup. Serve hot with Parmesan cheese and bread on the side. Tips For Success Vary the vegetables: Use any veggies you have on hand. Adjust texture: For a smoother soup, blend 2 cups and mix it back in. Control thickness: Add more broth or stock if you prefer a thinner soup. Skim off froth: Remove the foam that forms on top to make lentils more digestible. Layer flavors: Spend time cooking the aromatics and spices for better taste. Use fresh ingredients: Don’t skip parsley, lemon zest, or juice for the best flavor. Cut veggies evenly: Dice everything small and uniformly for consistent cooking. STORAGE How To Store Leftovers To refrigerate: Allow the soup to cool to room temperature. Transfer to an airtight container and refrigerate. Lentil soup will keep for 4-5 days when properly stored. This soup makes a great weekly meal prep! To freeze: Allow soup to cool to room temperature. Transfer to an airtight, freezer-safe container (leaving about an inch of room for expansion). Freeze up to 3 months. Thaw straight from the freezer on the stovetop (reheat gently) or in the microwave. You may want to add an extra splash or two of broth as it will be thicker upon thawing. Lentil Soup FAQs1What Type Of Lentils Are Best For Lentil Soup?Use dried brown or green lentils for this soup; they cook in 20-30 minutes, thicken the soup, and add a mild flavor. Red lentils get mushy quickly, which can work but will change the texture. Avoid Puy lentils; they take too long to cook and may overcook the veggies. 2What About Canned Lentils?I suggest dried lentils for better flavor and texture, and they’re less expensive. If using canned lentils, add one drained and rinsed can after the soup has simmered for 15 minutes, then cook for another 10-15 minutes until tender. 3Do Lentils Need To Be Soaked?No! Lentils do not need to be soaked before using in this soup. For this recipe, we rinse them off and then they cook in the soup. 4Is Lentil Soup good for you?Lentils are a highly nutritious food. They are rich in minerals, protein, and fiber while also being low in calories. More Soup Recipes Healthy Minestrone Soup with quinoa Chicken Vegetable Soup with roasted vegetables Lemon Chicken Orzo Soup a delicious twist on chicken noodle soup! Sausage Potato Soup reader favorite recipe Creamy Vegetable Soup loaded with fresh AND frozen veggies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Lentil Soup 5 from 25 votes - Review this recipe This thick and hearty Lentil Soup is packed with good-for-you ingredients -- tons of veggies and lentils! This soup is incredibly filling and truly comfort in a bowl. SAVE TO RECIPE BOX Print Recipe Lentil Soup 5 from 25 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This thick and hearty Lentil Soup is packed with good-for-you ingredients -- tons of veggies and lentils! This soup is incredibly filling and truly comfort in a bowl. Course Dinner, Main Course, Soup, Vegetarian Cuisine American Keyword lentil soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 servings Chelsea Lords Calories 257kcal Author Chelsea Lords Cost $6.28 Ingredients▢ 1/4 cup olive oil▢ 1 cup EACH: diced yellow onion, diced carrots (~1 small onion, ~2 medium carrots)▢ 1/2 cup diced celery (~1-2 stalks)▢ 1 heaping tablespoon minced garlic (~4 cloves)▢ 1 cup EACH: diced Yukon gold potatoes, diced sweet potatoes▢ 3 tablespoons tomato paste▢ 2 teaspoons EACH: ground cumin, Italian seasoning▢ 1 teaspoon yellow curry powder▢ 1 teaspoon fine sea salt▢ 1/2 teaspoon EACH ground turmeric, ground paprika, freshly cracked black pepper▢ 1 can (14.5 ounces) fire roasted diced tomatoes▢ 1 can (14.5 ounces) fire roasted crushed tomatoes (or use an extra can of diced)▢ 3/4 cup brown or green lentils, (rinsed in cold water)▢ 1 container (32 ounces) vegetable broth▢ 1 and 1/2 cups chicken stock (or additional vegetable broth)▢ 2 bay leaves▢ 1 to 2 tablespoons lemon juice (½ to 1 medium lemon, to taste)▢ 1/3 cup finely chopped freshly flat leaf parsley▢ Serve with: freshly grated Parmesan cheese, crusty breadUS - Metric USMetric InstructionsVEGGIES: Add the 1/4 cup olive oil to a large cast iron pot or Dutch oven and heat over medium. Once shimmering, add in the 1 cup diced yellow onion, 1 cup diced carrots (no need to peel), and 1/2 cup diced celery. Cook, stirring frequently, for 5-7 minutes. Add in the 1 heaping tablespoon of garlic, stir, and cook for 1 minute. Add in the 1 cup diced potatoes (gain, no need to peel) and 1 cup diced sweet potatoes (I do peel these). Stir to coat everything in the oil and cook for 3 minutes. SEASONINGS: Add in the 3 tablespoons tomato paste and all the seasonings: 2 teaspoons ground cumin, 2 teaspoons Italian seasoning, 1 teaspoon yellow curry powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon paprika, and salt and pepper to taste. Stir, toasting the seasonings and coating all the veggies. Cook for 2 minutes. Add in the undrained fire-roasted diced tomatoes and undrained fire-roasted crushed tomatoes. Cook for 2-3 more minutes, stirring frequently, to bring out all the flavors. LENTILS: Rinse the lentils in cold water in a fine mesh sieve. Add the 3/4 cup lentils, the 32- ounce container of vegetable broth, and 1 and 1/2 cups chicken stock (or additional vegetable broth) into the pot. Stir in the 2 bay leaves. COOK: Increase the heat and bring the soup to a boil. Once boiling, you'll see some bubbles or froth at the top of the pot. Skim this off with a spoon and discard. Stir the soup, and then reduce the heat to medium low, so the soup is gently simmering. Partially cover the pot with a lid, leaving some room for steam to escape. Cook for 25-30 minutes or until lentils are tender (they should still hold their shape).OPTIONAL (CREAMIER TEXTURE): Transfer 2 cups of the soup to a high powered blender. Securely fasten the lid and blend until smooth (watch out for steam!). Pour the blended soup back into the pot and stir. We occasionally do this, but also enjoy the texture of all the veggies -- up to you what you prefer!FINISHING: Remove the pot from the heat and add in 1/2 teaspoon lemon zest and 1 tablespoon lemon juice. Taste and adjust seasonings; add additional lemon juice if desired, salt and pepper if needed, and/or a pinch of red pepper flakes. Stir in the 1/3 cup freshly chopped parsley. SERVE: Serve while hot. Top individual bowls with freshly grated Parmesan cheese. Leftovers will keep (stored properly in an airtight container) for about 4-5 days in the fridge. Video Recipe NotesTips: Thin the soup. We like this soup thick and hearty, but if you'd like it thinner, add in some additional vegetable broth or stock. Skim the surface of the soup. When cooking lentils, a froth will rise to the top. I like to skim this off with a spoon; this makes the lentils easier to digest. That froth forms as a result of lentils releasing gas and enzymes as they cook. Take your time. This soup requires quite a few ingredients to saute and toast before it can be left alone to simmer. Take your time sauteing the aromatics, toasting the spices, and sauteing the tomatoes; these extra steps add layers of flavor. Don't forget the fresh ingredients. The freshly chopped parsley, lemon zest, and lemon juice truly make all the flavors in the soup sing; I wouldn't recommend leaving any of these ingredients out. Finely dice or chop the veggies. In order for everything to cook in the right amount of time, we want the onion, celery, and carrot finely diced. The potatoes also need to be chopped small -- into 1/2-inch or smaller cubes. The more evenly cut the veggies are, the more evenly they'll cook (we don't want some mushy and some hard). Nutrition FactsServing: 6servings | Calories: 257kcal | Carbohydrates: 36.3g | Protein: 8.8g | Fat: 9.9g | Sodium: 398.1mg | Fiber: 6.3g | Sugar: 8.3g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Truly, this lentil soup is a comfort in a bowl. Such well written recipe and the pictures are so lively and lively. Thanks Reply
I have quarantine issues…How important are the “fire-roasted” part of the diced tomatoes? Would 29 ounces of just diced tomatoes work? Reply
It turned out great without the “fire roasted” tomatoes…absolutely delicious…such a great rich comforting flavor, thank you Chelsea! Reply
My daughter, (who is vegan) and I made this soup together. Great way to spend Boxing Day. It is simmering as I write… We added Kale and used red lentils (that’s what I had). It looks and smells delicious. Ca’nt wait to taste it! Reply
This was so delicious!! I couldn’t find roasted canned tomatoes anywhere , so I substituted the normal Paprika with Smoked Paprika and it gave it the Smokey flavour. I was also a bit cheeky and put some Spicy Spanish sausage mince in the soup. I fried it up with the onions. I did this for my husband, who needs it a little bit more filling. We will definitely being making this again! Thank you Reply
I love that you include nutrition information. I see it serves 6 but was wondering what the serving size was. Reply
I have quite a lot of dried lentils in the emergency food stash I put together in the spring. This recipe reminds me I need to use and replace emergency supplies rather than waiting for Armageddon! Reply
Whenever I plan on dinner with hubby, stepchildren, or friends I go straight to your site, never disappoint!! I also love how detailed your recipes are and the explanation of each step!! As the soup is simmering….smells delish……Again, Thank you for sharing!!!! Reply
I just made this soup and it is delicious. Thank you for such well written directions. I substituted little cubes of butternut squash instead Of sweet potato. Perfect for our vegan, gf and nut free family. Thanks Reply
This soup is so flavorful! I made it a month ago and just pulled a bowl out of the freezer for lunch and it was just as delicious. I’m trying to cook healthier and my husband isn’t often a fan of meatless meals, but even he agreed this recipe is a keeper. I followed the recipe as written and used no substitutions. Reply
I LOVE this recipe!! I make a big batch and keep single serve portions in the freezer. I am a night shift nurse so this is a perfect meal to fill me up and keep those middle of the night cravings away. My husband is also a huge fan of this meatless meal – a sentence I never thought I would say! Thanks for this go to recipe! Reply
Absolutely delicious ..I added kale to soup at end. Just wanted to mention THANK YOU for having the measurements in the description…so much easier than flipping up constantly. Love all your recipes! Reply
MMMM kale at the end sounds delish! Thanks so much for your kind comment, I’m so glad you’re enjoying my recipes! 🙂 Reply
This is a follow up from my Vegan daughter & me! She makes this about every 2 weeks – so obviously it is a hit! I really enjoy the “layering” of flavors; it made such a difference. This time I am adding white beans instead of potatoes. Thanks. Reply
Made this tonight. What a wonderful soup! Loved the flavors. Didn’t have sweet potatoes so added bell peppers instead. Adding to my lineup of favorite soups. Thank you! Reply
Looks yummy. I eat lentil soup my whole life, it popular dish in my country but i have to admit i have never heard about topping it with cheese or eating it with salad. Probably never heard about any soup that is served with salad. Reply
I thought the seasoning was wonderful. I used all of the herbs and spices called for, and together they added such a nice depth of flavor. I did not, however have any potatoes, and what I thought was a bag of red lentils turned out to be yellow split peas, which I went ahead and used. They could have used a little more time to cook – they weren’t crunchy by any means, but they were still pretty firm when I was ready to dish up the soup. The fire roasted tomatoes added a little more heat than I usually like, but this soup was delicious to me, so I’m glad I tried it out. I will add this recipe to my “keep” folder! Thanks! Reply
Absolutely delicious! Thanks for such a yummy, hearty recipe. Subtable for both vegan and non-vegan as is the case in our family. I’ve bookmarked it as my go-to lentil soup recipe. Reply
Made almost as directed. Great recipe and will repeat. I love lentil soup and this is the most flavorful recipe I’ve found in a while. Mine took longer to cook the lentils and veggies (used double Yukon golds as I didn’t have sweet potatoes). I also didn’t have diced or crushed tomatoes but did have a single 28 Oz can of San Marizano tomatoes. I cut them up a little more, as much as I could putting a knife in a glass bowl of them. Anyway, great lentil soup recipe! Reply
Another delicious meal. Soo good. I can’t thank you enough for this hearty, healthy delicious. We just ate it like a soup. I made it for 21 servings so I can share it with my coworkers and yummmm… It’s sooo good. I didn’t have the fire-roasted crushed tomato. I used the diced tomato and put those in first. I also cook the lentil first before I add the carrots and celeries. I highly recommend it. Even shared the recipe to my coworker. Thank you again. Reply
This was delicious! I never knew all those seasonings together would work. I halved the recipe and made the following modifications: eliminated the oil, omitted the carrots and Yukon potatoes, used regular petite diced tomatoes instead of fire roasted. Next time I won’t add the salt as my veg broth was not sodium free. This will be a regular soup for me! Reply
This soup was amazing! Such good flavor without being spicy. Very hearty. Even my 5 and 7 year old daughters liked it. I added some chopped spinach at the same time as the parsley to get some extra green in and it worked great! I’ve always been a pretty pick eater and have a hard time eating veggies. This was a fantastic way to get a bunch of them in a meal without choking them down. I can’t wait to eat the leftovers for lunch tomorrow! Seriously sooooo good. Reply
I thought the soup was good very clean tasting however, I may simmer it a little bit longer to make it thicker 🙂 what do you consider to be a serving size? Reply
I am so thrilled you enjoyed! You can definitely simmer longer or blend some of the lentils to make it thicker! 🙂 If you split into 6 bowls that would be each serving size. Reply