The Only Lentil Soup Recipe You’ll Ever Need!
A big pot of cozy, hearty goodness in under 40 minutes!
This easy, one-pot lentil soup is packed with plant-based protein, fiber, and deep, comforting flavors that develop effortlessly as it simmers away.
Made with everyday ingredients straight from your pantry, it’s the kind of meal that’s healthy, budget-friendly, and unbelievably delicious.
Perfect for meal prep, weeknight dinners, or just when you need something nourishing and satisfying—this is a soup you’ll make over and over again.
Trust me, one spoonful and you’ll be hooked!
For the Lentil Soup
- Lentils – The heart of this soup! Use green or brown lentils for a rich texture that holds up well while cooking.
- Olive Oil – Helps sauté the veggies and enhances the overall flavor.
- Onion – Adds a deep, savory base to the soup.
- Carrots – Brings natural sweetness and color.
- Celery – Adds a bit of crunch and a subtle, earthy flavor.
- Garlic – Essential for that bold, aromatic kick.
- Tomatoes – Canned or fresh, they add a slight tanginess and extra depth.
- Vegetable Broth – The flavorful liquid base that ties everything together.
- Cumin & Paprika – These warm spices bring a smoky, slightly spicy flavor.
- Bay Leaf – Infuses the soup with a mild, herby aroma.
- Salt & Pepper – Season to taste for the perfect balance.
- Lemon Juice – A splash at the end brightens up the flavors.
Optional Add-Ins & Toppings
- Spinach or Kale – Stir in for extra greens and nutrition.
- Chili Flakes – If you love a bit of heat!
- Fresh Herbs – Parsley or cilantro for a burst of freshness.
Crusty Bread – The perfect side to soak up all that goodness.
Creamy & Comforting Lentil Soup Recipe
Ingredients
- 2 medium carrots, peeled and diced
- 1 medium yellow onion, diced
- 4 4 cloves garlic, minced
- 2 cups dried red lentils (about 1 pound)
- 3 tbsp olive oil
- 1 tbsp tscurry powder
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 1 can (15-ounce) tomato sauce
- 6 cups low-sodium vegetable or chicken broth
- 5 cups baby spinach (or baby kale)
Instructions
Prepare the Ingredients:
- Dice the carrots and onion, then mince the garlic.
- Rinse the lentils under cool water using a fine-mesh strainer, removing any debris. Set aside.
Sauté the Vegetables:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add diced carrots and onion, and cook for about 5 minutes until softened.
- Stir in garlic, curry powder, cumin, thyme, and salt. Cook for about 1 minute until fragrant.
Simmer the Soup:
- Add the rinsed lentils, tomato sauce, and broth. Stir well to combine.
- Bring to a gentle simmer, then cover and cook for 18–22 minutes, stirring occasionally, until the lentils are tender.
Finish & Serve:
- Remove from heat and stir in the spinach until wilted.
- Serve hot and enjoy!
Nutrition
Tips & Variations
- Lentil Substitutions: If red lentils aren’t available, green lentils work well but may require a few extra minutes of cooking.
- Vegetable Swaps: Use sweet potatoes instead of carrots, or swap fresh garlic and onion for garlic/onion powder.
- Broth Alternative: Water can be used in place of broth for a lighter version.
- Make It Creamier: Blend a portion of the soup for an extra creamy texture without dairy.
1. Do I need to soak the lentils before cooking?
Nope! Lentils cook quickly and don’t need to be soaked. Just rinse them under cold water to remove any dust or debris, and you’re good to go!
2. What type of lentils should I use?
Green or brown lentils work best—they hold their shape and give the soup a nice texture. If you use red lentils, expect a creamier consistency since they break down more during cooking.
3. How can I thicken my lentil soup?
If you like a thicker soup, try blending a portion of it with an immersion blender, or simply let it simmer uncovered for a bit longer to reduce the liquid.
4. Can I use canned lentils instead of dried?
Absolutely! Just rinse and drain them before adding. Since canned lentils are already cooked, toss them in during the last 5-10 minutes of cooking to avoid mushiness.
5. How do I store and reheat leftovers?
Let the soup cool completely before storing it in an airtight container. It stays fresh in the fridge for up to 5 days or in the freezer for up to 3 months. When reheating, add a splash of broth or water if it’s too thick.
Enjoy this wholesome, delicious lentil soup as a nourishing meal any time of the year!
