My lentil soup recipe is so delicious, so nutritious and hearty and bursting with savory, satisfying flavor! Lentil soup like this makes me so happy that we have so many rainy days here in the Pacific Northwest, because there’s no dinner on a cold, rainy fall day like a big bowl of lentil soup!
Blending some of the lentils gives the soup a creamy texture that everyone loves. Use brown lentils or green, or even French lentils will work if that’s what you have. I try to eat lentils or beans every day for their fiber and health-supporting elements, so when I have leftovers of this soup, I like to freeze it and eat it for any meal of the day, even breakfast! For more lentil inspiration, try this one pot chicken with lentils, this cozy lentil stew with mushrooms, a hearty lentil salad, or even this hearty vegan lentil bolognese.
What You Need To Make Lentil Soup
- Lentils: Either brown lentils or green lentils work well. Do not use red lentils.
- Vegetables: Onions, carrots, celery, spinach.
- Canned tomatoes: I like crushed tomatoes for this, and you can use a low-sodium variety if you prefer.
- Spices: Cumin, thyme and curry powder is my favorite blend of spices, but you can play around a lot with the mix of spices. See below for more spice combinations!
- Fresh garlic: Don’t make soup without it!
- Stock: Chicken stock or vegetable stock both work well here. Use veggie stock and the soup is vegan!
- Lemon: Just a spritz of lemon at the end is what makes my lentil soup recipe sing! It’s my ‘secret’ ingredient, and you’re just going to have to trust me!
How To Make Lentil Soup
A step-by-step guide to my lentil soup recipe. The full detailed instructions are in the recipe card at the bottom of this post.
- Sauté the onion, carrots, and celery.
- Stir in the garlic and seasonings.
- Pour in the stock and tomatoes.
- Bring it to a boil.
- Add the lentils.
- Simmer until the lentils are super tender. It’s important to get the lentils really cooked through.
- Blend about ⅓ of the soup with a blender or immersion blender.
- Stir in spinach and lemon juice to finish.
- Eat up!
Variations + Add Ins
- For a Mediterranean vibe, season the soup with oregano and basil, and then finish the bowls of soup with crumbled feta on top.
- For a Middle Eastern riff on classic lentil soup, add a little cinnamon and allspice instead of cumin and curry powder, and serve the soup topped with a dollop of full fat yogurt.
- Stir in some cooked Italian sausage or crumbled bacon at the end for even more protein!
- Use chopped kale instead of spinach, stir it in during the last 10 minutes.
- For an even creamier soup, use full fat coconut milk instead of some of the stock.
Tips
- No need to soak lentils but you should rinse them well and pick through for any debris. Sometimes there are very small gravely bits mixed in (weird, I know).
- If you use vegetable stock, this soup is vegan!
- Either brown or green lentils are ideal for making lentil soup because they hold their shape but also soften up quickly. French lentils work, but take a bit longer to cook. Red lentils are an entirely different beast, so I don’t recommend using them.
- To make this in a slow-cooker, sauté the vegetables first, then transfer to your slow-cooker with remaining ingredients. Cook on low 6-8 hours, or high 3-4 hours.
How To Store + Reheat Lentil Soup
This soup keeps beautifully in the refrigerator for up to 5 days in airtight containers. The flavors actually get better with time, so it’s a wonderful one to make ahead. I like to make a big batch on Sundays to eat off all week long. Nothing like opening the fridge at 6pm and realizing that dinner is already made!
You can also freeze lentil soup for up to 3 months. Thaw frozen lentil soup overnight in the refrigerator before reheating gently on the stovetop over medium-low heat. If it’s a little too thick, add a splash of stock.
What To Serve With Lentil Soup
- Bread! I love this with homemade sourdough if you’ve got time, or do a quick cornbread if you need fast and easy.
- A grilled cheese on the side is the best way to turn leftover lentil soup into dinner 2.0
- If you want to keep things low-carb, a great green salad on the side is always good.
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