Easy Lentil Soup Recipe | Elizabeth Rider
This is hands down the best lentil soup recipe, and once you try it, you’ll see why!
It’s incredibly nutritious, comforting with rich flavors, and so easy to make—even on a busy weeknight.
Not only is this soup delicious, but it’s also one of the most affordable and satisfying meals you can whip up. For less than $10 (yes, even with organic ingredients!), you can create a hearty pot of healthy soup that feeds 6-8 people. That’s what I call a win for your taste buds and your wallet!
With minimal prep and simple ingredients, this soup comes together quickly and is perfect for meal prep, cozy dinners, or even entertaining guests. Packed with plant-based protein, fiber, and vitamins, it’s a true powerhouse meal that doesn’t compromise on flavor.
Whether you’re a long-time lentil fan or trying them for the first time, this recipe will turn you into a believer.
What are lentils? Lentils are legumes, similar to peanuts and soybeans. The pulse (dry, edible seed) is what we traditionally think of as a lentil.
Lentil Soup Benefits
- Lentil soup combines the nutrients, protein, good carbohydrates, and fiber in lentils with the antioxidant power of veggies, herbs, and spices. Adding a little healthy fat from the extra virgin olive oil rounds it out into a perfectly balanced meal.
- Lentils are especially high in B vitamins and minerals like iron, phosphorus, potassium, calcium, and zinc. This soup recipe is also low in sodium and contains little-to-no saturated fat.
- In fact, many nutritionists consider lentils one of the healthiest superfoods that you can eat, especially on a tight budget.
Lentil soup is so flexible and can be made in a huge variety of ways. While I prefer to make this soup on the stovetop to bring out each ingredient’s flavor while sauteing, you can just throw it all in a slow-cooker and come home to a great meal.
Lentil Soup Ingredients
- 4 cups (1-quart) vegetable stock (or chicken stock or bone broth or filtered water)
- 2 cups filtered water
- 1 ½ cups lentils, rinsed (soaking is optional)
- 3 tablespoons extra virgin olive oil
- 1 small yellow or white onion, finely chopped
- 2 celery ribs, finely chopped
- 1 large carrot, finely chopped or grated
- 3-4 cloves garlic, finely chopped or pressed
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon red wine vinegar (fresh lemon juice or balsamic work, too)
- salt and pepper
- optional: fresh tomatoes and/or fresh greens to up the veggie content
See the full recipe in the printable recipe card below.
How to Choose Your Lentils
- I like to use the small dark green lentils (aka French lentils) because they’re sturdy and cook quickly. Regular green lentils are also fantastic here (I buy mine on Thrive Market at a great price.)
- All lentil varieties work great in this recipe and are very nutritious, so try different types (red, green, etc.) and find what you like best.
- Red lentils cook down extra soft, while green and black lentils will hold more bite. Brown lentils also cook quickly but lose their shape more than green lentils, resulting in a more mushy soup.
To Soak or Not to Soak Lentils?
Do lentils need to be soaked? Unlike other pulses, it’s not necessary to soak lentils before cooking them. You may still choose to soak them for benefits to the cooking time or to make them easier to digest. Really, it’s up to you.
Lentils need a little more cooking time if you don’t soak them, but it’s generally not a problem. I often skip soaking them.
Lentils will cook faster if you soak them. Soaking lentils can also make them easier to digest. If you find that lentils make your tummy grumble or give you gas, then consider soaking them for 12-24 hours. If you do soak them, always discard the soaking water and rinse the lentils before proceeding with cooking.
Are Lentils Gluten-Free? Lentils are naturally gluten-free. However, always make sure to read your labels—some lentils may be processed in a facility that processes items with gluten.
Tips & Lentil Soup Variations
- Can I customize this lentil soup recipe?
Absolutely! Think of this recipe as a guide—it’s delicious as written, but super flexible. Feel free to add your favorite herbs, spices, or veggies to make it your own. A squeeze of fresh lemon juice at the end adds a nice brightness to the soup. Checkout my Lemony Red Lentil Soup here. - What’s the best way to add extra veggies?
I like to add a few big handfuls of washed greens like kale or spinach in the last few minutes of cooking. If you add extra hard veggies or potatoes, Add an extra 1/3 cup of water or stock for every 1/4 cup of veggies to maintain the perfect balance. You can also eyeball it and add liquid as needed. - What’s the secret to making soups taste incredible?
A dash of acid—like lemon juice, lime juice, or a splash of vinegar—is the secret ingredient to making any soup come alive. It balances the flavors and adds a subtle brightness that enhances every bite. - What can I serve with lentil soup?
Cornbread, crusty bread, or a simple side salad pairs beautifully with this soup. These sides add texture and make the meal even more satisfying. - How do I make this soup vegan?
To make a completely vegan lentil soup, simply swap the chicken broth for vegetable broth or stock. It’s an easy substitution that keeps the soup just as flavorful. - How can I increase the protein content?
Use protein-rich bone broth instead of regular stock. Homemade bone broth (which takes 12-48 hours to make) adds both protein and a rich depth of flavor. You can also find ready-made options at most grocery stores. - What herbs and spices can I add for more flavor?
For an extra kick, try a pinch of curry powder or cayenne. Fresh parsley or cilantro makes a great garnish, while lemon zest or a squeeze of lemon juice brightens the dish. For a deeper flavor, consider using chicken stock or fire-roasted tomatoes. - How do I achieve my desired consistency?
For a thicker soup, blend a portion of the cooked soup and stir it back into the pot. For a thinner consistency, add more broth or water until you reach your preference. - Can I make this soup in an Instant Pot?
Yes! This recipe works perfectly as Instant Pot lentil soup. Sauté the aromatics on the sauté setting, then add the remaining ingredients and cook on high pressure for 10-12 minutes. Use the quick-release function and adjust the consistency before serving. - Can I make lentil soup in a Crockpot?
Yes! A slow cooker (Crockpot) is a fantastic option for making lentil soup. Add all the ingredients to the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking process enhances the depth of flavor, making it a great hands-off option for busy days. - How do I store and reheat leftover soup?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup for up to 3 months. To thaw, move it to the refrigerator overnight. Reheat gently on the stovetop over low heat or in the microwave in 1-2 minute intervals. - What cheese pairs well with lentil soup?
A sprinkle of grated parmesan cheese adds a savory, umami-rich touch to the soup. It’s optional but highly recommended if you’re not keeping the soup vegan.
Storage
Make your soup in a large pot or Dutch oven, then let it come to room temperature to store. Store it in an airtight container in the fridge for up to 4 days, then freeze it after that for up to 3 months.
Description
This easy lentil soup recipe is a family favorite! It’s super flexible and always delicious. See the notes below for substitutions if needed. If you like this lentil soup recipe, please leave a star rating in the comments below for other readers in our community.
- Rinse your lentils well in a fine-mesh strainer before using them. Soaking is optional*
- Heat the olive oil over medium heat in a large soup pot or Dutch oven.
- Add the chopped onion, carrot, and celery with a big pinch of sea salt and cook until tender, about 5-6 minutes.
- Lower the heat to medium-low (to prevent the garlic from burning) and add the garlic, cumin, oregano, another pinch of salt, and a few spins of freshly ground black pepper.
- Stir and cook for another 2-3 minutes until the mixture is very fragrant.
- Add the bay leaf, 1 teaspoon of salt, a few more spins of black pepper, stock, water, and rinsed lentils to the pot and bring to a full boil, then reduce the heat to a simmer. The amount of salt you need will depend on what type of stock you use; start with one teaspoon and add more later to taste if desired. If your stock is not salted, you may need up to 2 (or more) teaspoons). Add the tomatoes (if using).
- Let the pot simmer for about 40-50 minutes or until the lentils are soft.
- Once the lentils are tender, turn off the heat and stir in the vinegar. Discard the bay leaf before pureeing and serving.
To puree: Use a handheld immersion blender to blend 1/3 to 1/2 of the soup depending on how you like the texture. Skip the blending if you prefer a firmer soup texture. If you don’t have an immersion blender, puree 2 cups of the soup in a regular blender or food processor; include some of the soup’s liquid to blend smoothly. Or, blend the whole thing up in a high-speed blender (in batches) to make a silky smooth lentil soup.
Lentil soup is kept in the fridge for about 4 days and freezes well in an airtight freezer-safe container for up to 3 months.
Notes
*If you pre-soak your lentils (I don’t, but many people do): Pour the lentils into a large bowl and cover with purified water by 2 inches. If you’ve thought ahead enough, cover the bowl with a kitchen towel and leave it on the counter for 12-24 hours. Drain the lentils and rinse them well before using them.
Be very careful when blending hot mixtures. Never fill the blender/food processor more than 1/4 the way full, as hot liquids expand when blending.
If waiting longer than one hour to serve, leave the soup pot on the stove but turn the burner to the lowest setting. You can leave it on the stove for 2-4 hours. If it gets too thick, just add another 1-2 cups of water. This recipe is really that flexible.
Have You Made This Lentil Soup Recipe?
I can’t wait to hear from you and how you like this recipe. Make sure to comment below and give it a star rating.
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