The Ultimate Reliable Lentil Soup Recipe

I remember the first time I made lentil soup after moving to the U.S.—I wanted something comforting, simple, and packed with flavor that reminded me of home. Lentil soup quickly became my go-to meal for cozy weeknights and busy days. This recipe is easy, hearty, and perfect for anyone looking to enjoy a nourishing bowl of goodness without the fuss.

Why This Is the Best Lentil Soup Recipe

This lentil soup stands out because:

• It is packed with deep, layered flavors from spices like cumin and curry powder.
• Incredibly versatile, allowing easy customization for different tastes and dietary preferences.
• Budget-friendly with wholesome ingredients that stretch to multiple meals.
• Perfect for meal prep, freezing well and tasting even better the next day.

Choosing the Best Lentils for Your Soup

Choosing the right lentils shapes the texture and outcome of your soup.

• Brown/Green Lentils: These hold their shape well when cooked, providing a nice texture. This recipe uses brown or green lentils for a hearty, structured bite.
• Red Lentils: They cook quickly and dissolve to create a creamy, softer consistency but can turn mushy if not careful.

Using brown or green lentils ensures your soup feels substantial without becoming too thick or porridge-like.

Key Ingredients You’ll Need

The success of this lentil soup lies in its balance of flavors and textures:

• The mirepoix of onion and carrots builds a flavorful base.
• Aromatic spices like cumin, curry powder, and thyme add warmth and complexity.
• A generous amount of extra virgin olive oil lends richness and heartiness.
• A bright splash of fresh lemon juice at the end elevates and brightens the flavors.

Together, these ingredients create a comforting, well-rounded soup.

How to Make The Perfect Lentil Soup (Step-by-Step)

This is a straightforward, reliable recipe designed to fit your busy schedule and deliver delicious results. I’ll guide you through each step with photos to ensure your soup turns out perfectly every time.

Ingredients

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, lightly drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

Instructions

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
4. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
5. Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
6. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
7. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

The Secret to Creamy (Vegan!) Lentil Soup

The secret to this soup’s creamy texture is the “blend-a-portion” technique. By pureeing part of the soup, you create a silky, luxurious mouthfeel without needing dairy. You can either:

• Transfer a portion to a blender and puree it, carefully protecting your hand from the steam.
• Use an immersion blender directly in the pot to blend some of the soup.

If you’re looking for an efficient and easy immersion blender, I highly recommend this immersion blender that I use myself for everyday cooking.

Lentil Soup Variations & Customizations

This lentil soup is a versatile canvas. Here are some tasty ideas to customize it:

Storing, Freezing, and Meal Prepping Your Soup

Meal Prep & Storage

This soup thickens as it cools in the fridge. When reheating, simply thin it with a splash of vegetable broth or water to reach your preferred consistency. For freezing, portion the soup into airtight containers or freezer bags. Defrost overnight in the fridge before reheating for a quick, comforting meal any day.

What to Serve with Lentil Soup

Create a full, satisfying meal by setting up a toppings bar:

• Crumbled feta cheese
• A dollop of plain yogurt
• Fresh chopped parsley
• Chili oil

Pair the soup with:

• Pumpkin Chocolate Chip Bread
• Pumpkin Banana Bread

These easy sides add texture and flavor variety to your dinner.

Instant Pot & Slow Cooker Lentil Soup Instructions

Slow Cooker Lentil Soup

Start by sautéing onions, carrots, garlic, and spices in a pan. Transfer to your slow cooker, add lentils, diced tomatoes, broth, water, salt, pepper flakes, and black pepper. Cook on high for 4 hours or low for 7-8 hours until lentils are tender. Add greens and lemon juice in the last 10 minutes.

Instant Pot Lentil Soup Instructions

Use the sauté function to cook onion, carrot, garlic, and spices. Add lentils, tomatoes, broth, water, salt, red pepper flakes, and pepper. Seal the lid and cook at high pressure for 15 minutes. Allow a natural pressure release for 10 minutes. Add greens and lemon juice after opening, then serve.

Frequently Asked Questions (FAQ)

Conclusion

This lentil soup is truly a comforting, flavorful, and reliable recipe perfect for busy weeknights or cozy nights in. It’s packed with goodness, easy to customize, and great for meal prepping. I’d love to see how your soup turns out! What’s your must-have topping for lentil soup? Let everyone know your secret in the comments below! and don’t forget to follow me in Pinterest for more recipes @aisharecipes

lentil soup

This delicious and wholesome lentil soup is a comforting meal, featuring tender lentils, a medley of vegetables, and a flavorful blend of spices, finished with a bright squeeze of lemon.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium yellow or white onion chopped
• 2 carrots peeled and chopped
• 4 garlic cloves pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon dried thyme
• 1 large can diced tomatoes 28 ounces, lightly drained
• 1 cup brown or green lentils picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt more to taste
• Pinch red pepper flakes
• Freshly ground black pepper to taste
• 1 cup collard greens or kale chopped, tough ribs removed
• 1 to 2 tablespoons lemon juice 1/2 to 1 medium lemon, to taste

Seasoning

• 1 teaspoon salt more to taste
• Pinch red pepper flakes
• Freshly ground black pepper to taste

Equipment

• Dutch oven or pot
• Blender
• Immersion blender
• Tea towel

Method

 

Preparation

1. Warm the olive oil in a large Dutch oven or pot over medium heat.
2. Add the chopped onion and carrot, cooking for about 5 minutes until softened and translucent.

Cooking the Soup

1. Stir in garlic, cumin, curry powder, and thyme for 30 seconds; then add the drained diced tomatoes and cook for a few more minutes to enhance their flavor.
2. Pour in lentils, broth, and water; add 1 teaspoon salt, a pinch of red pepper flakes, and black pepper. Bring to a boil, then partially cover and simmer for 25 to 30 minutes until lentils are tender.
3. Transfer 2 cups of soup to a blender and purée until smooth, then return to the pot, or use an immersion blender to blend a portion of the soup.

Finishing Touches

1. Add the chopped greens and cook for 5 more minutes until softened. Remove from heat, stir in 1 tablespoon of lemon juice, and season to taste with more salt, pepper, or lemon juice.
2. Serve the soup hot. Leftovers can be refrigerated for about 4 days or frozen for several months.

Notes

The ¼ cup extra virgin olive oil adds a lovely richness to this nutritious soup. Blending a portion of the soup creates a creamy texture without adding dairy. Always adjust seasoning with salt, pepper, and lemon juice to your personal preference. Leftovers keep well in the refrigerator for about 4 days and can be frozen for several months.