Lentil Soup
This hearty Lentil Soup recipe is incredibly nourishing and packed with plant protein, vegetables, and warming spices. It is also super simple to make so you can have a wholesome and gluten-free meal on the table in less than 30 minutes!
Lentils are one of the most underused ingredients in my opinion. They are affordable, naturally gluten free, nutrient dense and incredibly versatile. After years of developing soups that are both nourishing and practical, lentil soup stands out as one of the most reliable options for building flavor and texture without relying on specialty ingredients. When cooked properly, lentils create a hearty, satisfying soup that holds up well for leftovers and meal prep. It’s the kind of recipe that delivers real value without sacrificing flavor.
Why You Will Love This Recipe
- Healthy. This delicious soup is made with simple whole-food ingredients and is naturally gluten-free and vegan. There’s no added junk or mystery ingredients!
- Quick & Easy Prep. Preparing this easy lentil soup takes less than 30 minutes, making it a great recipe to whip up any night of the week.
- Freezes Well. If you’re like me and like to prepare ahead of time for busier weeks, this is an excellent recipe to batch cook and freeze for quick meals whenever you need them.
Lentil Soup Ingredients
Below are the simple ingredients you’ll need to make this lentils soup recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Lentils: I used brown lentils in this lentil soup as they hold their shape well when cooked. Alternatively, you can make the recipe with green lentils or red lentils.
- Avocado Oil: The mild flavor compliments the other ingredients well. You can also substitute with extra virgin olive oil.
- Vegetables: A tasty blend of yellow onion, carrots, garlic, tomatoes, and kale adds flavor and nutrition to this dish. Feel free to include other veggies like celery, diced sweet potatoes, or others if you like.
- Spices: Cumin, smoked paprika, turmeric powder, and black pepper are complimented with slightly sweet fresh dill for a robust flavor profile. You could include a bay leaf or two if you enjoy that flavor.
- Vegetable Broth: Use a low-sodium broth to have more control of the soup seasoning.
How to Make the Best Lentil Soup
Below are photos and recipe steps so you can easily make the best lentil soup recipe at home. You will also need a large pot or Dutch oven with a lid and a blender.
- Sauté the vegetables: Heat the oil in a large pot or Dutch oven. Add the onion and carrots and sauté until softened, then add the garlic and cook for 30 seconds.
- Add the spices and liquid ingredients: Add the spies and cook until the spices are fragrant, for about 30 seconds. This helps to give you a richer, deeper flavor profile. Then add the tomatoes and broth.
- Add the lentils: Add the dried lentils then bring the pot to a boil. Once boiling reduce to a simmer, partially cover the pot with a lid, and cook until the lentils are done, for about 15-20 minutes. You will know they are done tender, but not mushy.
- Blend the soup: Remove about 2 cups of the soup from the pot and transfer to a blender. Blend until smooth. Transfer the soup back to the pot and stir until combined. This helps to naturally thicken the soup. Then stir in the fresh kale and dill to the pot. Cook for a few minutes until the greens are wilted.
Pro Tip: You can blend more or less of the soup depending on your desired consistency. If you have an immersion blender, you can blend it right in the pot!
Serve
This soup is delicious as is, garnished with herbs like fresh parsley or fresh thyme, with your favorite soup toppings, or paired with sides for a more filling meal. Top with a pinch of red pepper flakes if you enjoy a spicy kick. Below are some of our favorite dishes to serve with this soup.
Storage and Reheating
- Storage Instructions: This recipe can be stored in the refrigerator for up to 3 days or up to 3 months in the freezer. Be sure to allow to cool completely prior to placing in an airtight container for storage.
- Reheating Instructions: This recipe reheats really well in the microwave. Reheat in 30 second increments until heated to your desired level or you can reheat on the stovetop.
Tips and Tricks
- Rinse the lentils: Lentils are similar to dried beans in that you need to give them a good rinse and a quick once over to make sure you don’t find any rocks or other particles.
- Make it heartier by serving this recipe over rice if you want a more filling one-bowl meal.
- Use a hand-held immersion blender to keep the soup in one pot and spot-blend for a few seconds to create your desired texture.
- Add a squeeze of lemon juice on top of the soup when you serve it to add a delightful zingy taste that accentuates the other flavors.
- Let it rest: Lentil soup will naturally thicken, so you can allow it to sit 10 minutes before serving for a thicker, creamier texture.
Lentil Soup FAQ
Soaking lentils is not required for most recipes with lentils! Just make sure you rinse them thoroughly under cold water to remove any debris and drain them before adding to the recipe.
The best lentil type for soup is usually green or brown lentils because they maintain their shape when cooked, providing a nice texture. Red lentils can also work, but they break down faster and will have a mushier texture. They still contain tons of great nutrients and can be preferable if you love a thick, creamy soup instead!
Yes, this recipe is gluten free if prepared as described. Ensure you choose a gluten free vegetable broth.
More Soup Recipes
- Cajun Chicken and Sausage Soup
- Turkey Chili Recipe
- Broccoli Cheddar Soup
- Marry Me Chicken Soup
- Black Bean and Sausage Soup
Get the Recipe: Budget Friendly Lentil Soup
Ingredients
- 3 tbsp avocado oil
- 1 yellow onion, diced
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp turmeric powder
- ¼ tsp black pepper
- 14.5 oz canned diced tomatoes, don’t drain
- 1 cup lentils, dry
- 5 cups low-sodium vegetable broth
- 2 cups chopped kale or spinach
- 3 tbsp chopped fresh dill
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and chopped carrots and saute for 2-3 minutes, until the onion is translucent. Add the garlic and cook for another 30 seconds.
- Add the cumin, salt, paprika, turmeric, and black pepper and cook another 30 seconds, until the spices are fragrant. Then pour in the canned diced tomatoes (don’t drain), lentils, and vegetable broth and stir. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes until the lentils are cooked but not mushy.
- Transfer 2 cups of the soup to a blender and blend until smooth. Transfer the blended soup back to the large pot and stir.
- Add the greens and fresh dill to the soup and stir. Cook 1-2 minutes, until the greens are wilted. Serve!
Notes
- This is a pretty thick soup. If you like a thinner, brothier soup, you can puree just 1 cup instead of 2 cups on step 4.
- This soup is vegan, healthy, gluten-free, and super delicious!
- It freezes well and lasts in the fridge for up to 3 days.
- I used brown lentils but you can also use red or green if desired.
Very easy to make and very tasty. Nice end of winter soup