A healthy bowl of soup makes a great dinner or hearty lunch.
This homemade lentil soup recipe is cozy, filling, and loaded with nourishment. With just one pot and a handful of common ingredients, this favorite soup is a go-to!
Budget-friendly, easy to make, and freezer-friendly, this is a staple in my house!
What is Lentil Soup?
Lentil soup is a comforting and satisfying meal that packs a punch of nutrition and flavor. Made with lentils, vegetables, and spices, this soup is a hearty and delicious way to get in a serving of protein and fiber.
- If you like bean soup, you’ll probably love this one pot lentil soup recipe!
- Lentils are a great source of protein and loaded with nutrition
- This is a budget-friendly meal and it reheats and freezes beautifully.
- Homemade lentil soup uses just a handful of common ingredients and has great flavor.
- The rich and savory taste of lentil soup is sure to be a crowd-pleaser and a healthy option for any meal.
Ingredients for Lentil Soup
- Pulses (lentils): You can use any variety of dried lentils, such as green lentils, brown, or a mixture. These varieties will keep their shape and texture well in the soup.
- Vegetables: This recipe includes onion, carrot, garlic, celery, and tomatoes to create a savory broth. Canned whole or diced tomatoes add extra flavor. To boost its nutritional value, you can add some leafy greens such as kale or spinach.
- Broth: Chicken broth is used in this recipe to provide a rich and flavorful base. You can use homemade chicken stock or store-bought chicken broth. For a vegetarian option, you can use vegetable broth or mushroom stock instead.
- Herbs & Spices: Bay leaf, curry powder, and cumin give this soup a delicious and unique flavor. Cilantro is used as a garnish and can be substituted with fresh parsley other herbs and spices to suit your taste. A squeeze of fresh lemon juice can be added.
How to Make Lentil Soup
A lentil vegetable soup is an easy recipe with just a few steps.
- Cook carrot, onion, and celery in olive oil per the recipe below. Add spices and broth.
- Simmer with lentils and bay leaf skimming any foam.
- Once tender, season with salt and black pepper to taste.
For a thicker soup, it can be simmered uncovered a bit longer or you can blend part of it with an immersion blender.
Serve it with crusty bread or a thick slice of homemade garlic bread or cornbread.
More Ways to Love Lentils
Leftover Lentil Soup?
- Cool the soup before placing it in an airtight container in the fridge. It will keep fresh for up to 5 days.
- For longer storage, freeze the soup in a freezer-safe container and label it with the date it was made. It will last up to 3 months in the freezer.
- To reheat the soup, use the stovetop or microwave. Heat it until it reaches the desired temperature.
More Hearty Soup Recipes
Did you make this Homemade Lentil Soup? Be sure to leave a rating and comment below!
Homemade Lentil Soup
Equipment
Ingredients
- 4 cups chicken broth or vegetable broth
- 4 cups water
- 28 ounces whole tomatoes with juice, or diced
- 1 ½ cups dry lentils brown, green or mixed
- 3 carrots diced
- 2 ribs celery diced
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- 1 bay leaf
- 2 tablespoons chopped parsley or cilantro
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrot, celery, and minced garlic. Cook until onion is softened, about 5 minutes.
- Stir in cumin and curry powder and cook until fragrant, about 1 minute more.
- Pour in chicken or vegetable broth, water, and tomatoes (with juice) into the pot. Break up the tomatoes with a spoon. Bring to a boil over medium-high heat.
- Reduce heat and add lentils and bay leaf. Simmer uncovered for 1 hour, stirring occasionally and adding more broth if needed and skimming off any foam as needed.
- Once the lentils are tender, discard the bay leaf and add chopped cilantro or parsley to taste.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Soup
Cuisine American
Diet Vegetarian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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My husband and I love this soup. I have made it many times and I don’t change a thing. Thank you for this superb recipe.
I am so glad you love this recipe Rochelle!
What would the serving size be for this soup recipe? Homemade Lentil Soup
Would a cup be too large a serving?
Each serving is approximately 1.5 cups. Enjoy Sharen!
In the picture of the ingredients is tomato paste but not listed in the recipe ingredients. I made it without the paste and it was bland and not as rich looking as Holly’s picture. I put in a small can of paste, salt and pepper. I served it with a sprinkle of parmesan. Delicious!!
Hi Terry, the ingredient picture has whole tomatoes, not tomato paste. Your version sounds delicious with the tomato paste though! I am glad you enjoyed this recipe.
Hi Holly,
I suggest adding a note to add salt to taste. Or to salt the onion/celery/carrot while sautéing at the beginning.
PS Thanks for all of the great recipes!
Thanks for the suggestion, Christine! Glad you are enjoying our recipes.
hello holly
thanks for barley soup recipe its in the slow cooker now
as for the barley i simmered it in a pan with water 20 mins from boiling
rinsed it and will add 30 mins before end maybe this way will stop barley from going mushy
we will see
many thanks harvey
Very Essential post
Thanks for this one
Can you use canned lentils instead of dried lentils? Wanting to try this recipe ASAP! Sounds delicious!
I think that would work just fine but you’ll likely need to reduce the cook time (and perhaps the amount of liquid a little bit).
Simmer all ingredients except the lentils until tender to allow flavors to blend. I would suggest rinsing the lentils (they’re salty) before adding and adding them in the last 20-30 minutes or so so they don’t overcook.
This Lentil Soup recipe is amazing! Even the teenage grandkids loved it.
I have to divulge that I used a quart of tomatoes canned from our garden last summer, I used broth reserved from our Christmas ham, I added 1 very finely chopped fresh jalapeno (removed the seeds) and 1 container of sliced white mushrooms. Oh heavens!! This is so good with cornbread and a simple green salad.
It was rich and filling
I added 1 lb. browned ground beef and since my curry powder was old and stale, I added some homemade Italian seasoning (recipe from your web site) as well.
This is now the only recipe for lentil soup I’ll use
These soups sound delicious. Will be trying the lentil real soon.
Check out the lentil cooking tips from “The Kitchn.com.” Then, apply it to this recipe. I found it very informative.
Ok I’m going to try to make it this soup yummy I’ll post a picture wish me luck lazy