Lentil Soup

This aromatic and richly flavored lentil soup recipe is so easy to make. It smells wonderful and tastes even better! A bowl of this will make your tummy happy.

You might also like this Italian lentil soup recipe or any of these simple recipes with lentils. Another hearty soup that might appeal to you is Italian sausage tortellini soup. Or, for something different (but still hearty!) try venison chili.

Why You’ll Love It

Easy: This is a one-pot soup recipe, which means you just have to add everything to the pot at different times and let it cook in there.
Delicious: It really is a delicious soup. If you typically pop open a can to get your lentil soup fix, try this simple recipe instead. It boasts a much better and fresher flavor than anything canned and the zip of lemon, warm earthy spices and fresh veggies give it such a wonderful flavor.
Warming: There’s a reason why lentil soup recipes are so popular during the fall and winter, and that’s because it’s such a cozy, warming treat. But this soup is far to good to miss out on when the weather is warm too.

Lentil Soup Ingredients

A complete list of ingredients and amounts can be found in the recipe card below

Dried lentils: I like to use these but you can sub French green lentils if you prefer or even use more than one kind.
Vegetables: Onion, carrots and celery add flavor and texture, and you also have some baby spinach in the lentil soup as well.
Cumin and coriander: These spices suit the flavor of the soup and add a really delicious taste.
Canned tomatoes: Choose from regular canned tomatoes or fire-roasted tomatoes (to add a smoky flavor).
Vegetable broth: The basis of the soup. This ingredient reinforces the vegetable flavor and pairs well with the lentils.

How to Make Lentil Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card

Sauté the vegetables: Heat the olive oil in a large pot over medium heat and add the onion, garlic, carrots, and celery. Sauté for about 5 minutes.
Add more ingredients: Next, add the canned tomatoes, lentils, broth, cumin, coriander, and salt.
Cook gently: Bring it to a boil, turn down the heat to a gentle simmer. Cook for about 25 minutes.
The finishing touches: Stir in the spinach and lemon juice and stir for 30 seconds or until the spinach wilts. Serve hot.

Substitutions and Variations

Gluten-free lentil soup: If you want a gluten-free version, make sure your vegetable broth is gluten-free. As for the lentils, they’re a type of starchy carbohydrate and are naturally gluten-free.
Different veggies: You might have some other vegetables lurking in your crisper drawer that need to be used. Zucchini, mushrooms and asparagus are sure some examples of vegetables you could add to your lentil soup recipe. Frozen spinach can be used in place of fresh.
Spice it up: Looking for a fiery finish or perhaps just a kick of heat? You can add cayenne pepper, red pepper flakes or a splash of hot sauce if so.
Another broth: This is a vegetarian soup recipe but you can always use chicken broth if you want a different flavor and don’t have to keep the soup vegetarian.

Serving Suggestions

Appetizers: While the soup is simmering away, you might like to enjoy some bloody mary deviled eggs or a plate of steak nachos.
Side dishes: Fresh crusty bread is always good with lentil soup recipes, or you could try mushroom focaccia bread.
For dessert: Still hungry? How about some strawberry and peach crisp or fudgy chocolate brownies?

How to Store Lentil Soup

Store: Keep leftovers in a covered container in the refrigerator and eat within 3 or 4 days.
Freeze: Lentil soup also freezes well. You might want to freeze leftover soup in portions so you only need to thaw as much as you need.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm it back up over a gentle simmer on the stove.