Best Lentil Soup

So, Why Am I Obsessed with This Lentil Soup?

Alright, let me set the scene: It’s raining sideways, the dog’s tracking in muddy paw prints (again), every sock in my house is mysteriously *almost* dry but not quite… That’s when I reach for my lentil soup pot. Actually, the first time I made this, I totally blew it by forgetting the salt until the very end (who does that? Apparently me). Now it’s my go-to when I want something that tastes like a warm, edible hug. If you’re one of those people who’s always cold like me, get ready—you’re going to want this in your back pocket.

This Is Why I Always Come Back to This Recipe

I make this soup when the fridge is looking sad but I need comforting food that kind of tricks everyone into thinking I’ve made a much bigger effort than I have (my little secret… well, not anymore). My family literally begs for seconds—even the picky one who claims he doesn’t “like vegetables” mysteriously clears his bowl. There were days, I’ll admit, when I tried to use canned lentils to save time and the results were… not my proudest, but even then, it was still alright! That’s my favorite thing: forgiving, cheap, and still honest-to-goodness delicious.

What You’ll Need (and, Yeah, Substitutions Are Fine)

• 1 big onion, chopped (red or yellow—either works, but my grandma was Team Yellow)
• 2 carrots, diced (in a pinch, I’ve used a handful of frozen mixed veggies; no one noticed)
• 2 sticks celery, diced
• 3 cloves garlic, smashed up (I usually add more if I’m in a mood)
• 2 cups (about 400g) brown or green lentils (if I’m in a rush, I’ve subbed in red ones—they cook faster but go mushy!)
• 1 tin chopped tomatoes (400g-ish, but I go with whatever’s in the cupboard, sometimes with fresh ones if they’re about to turn—no shame)
• 6 cups (about 1.5L) veggie broth (homemade is heroic but any old stock cube does the trick)
• Salt and pepper, to taste (start light—I’ve overdone it more times than I wanna admit)
• A good splash of olive oil
• 1 tsp cumin (sometimes I get wild and add smoked paprika—don’t tell the purists)
• 1 bay leaf, if you’ve got it (my neighbour says they’re magic; I dunno, but I use ’em)
• Squeeze of lemon and a handful of chopped parsley for serving, optional but oh so good

Here’s How I Do It (Mostly…)

1. Warm a big soup pot with your olive oil over medium heat. Add onion, carrots, and celery. Stir; try not to burn them while you chase the cat off the counter. About 5-7 minutes until soft—not golden, just soft. (This is when I always think the kitchen smells amazing.)
2. Toss in garlic, cumin, maybe that smoked paprika. Give it a good swirl so everything smells like dinner. Just a minute—don’t let the garlic get all grumpy and brown.
3. Pour in your lentils, tomatoes, and stock. Stir, scraping the stuck bits off the bottom. Looks weird? Good. That’s how it starts.
4. Bung in the bay leaf (I sometimes take it out halfway because I’m terrified to accidentally eat it—my mum did once, not a good story).
5. Bring it to a gentle simmer, uncovered. 30-35 minutes for brown or green lentils, maybe less for the red ones (keep an eye). I always wander back at 20 minutes for a taste test. Add salt and pepper as you go—don’t be like 2018 me and wait until the end.
6. Once the lentils are tender (bite one, don’t just guess!), I fish out the bay leaf. Sometimes I blitz half the soup with a stick blender if I want it creamier—but actually, on second thought, chunky is perfect for dunking bread.
7. Squeeze in lemon, sprinkle parsley, serve piping hot. Or warm. Or straight out of the pot with a spoon if no one’s looking.

Stuff I Learned, Sometimes the Hard Way

• If it’s too thick, just splash in more broth or a bit of water. If it’s too thin, let it simmer longer; it’ll sort itself out.
• I once tried adding sweet potatoes. Y’know, not for me. Maybe you’ll like it, but I’d skip, unless you love things a touch sweeter.
• Lentils love salt but hate too much at once—add slowly, taste often. Kinda like life, right?

Some Variations I’ve Messed Around With

• If I’ve got spare spinach, a couple handfuls at the end are nice—they wilt in and the soup feels healthier.
• I tried adding a can of coconut milk once for a creamy twist. Surprisingly decent! Though my spouse side-eyed the whole thing.
• Attempted to toss in diced apples once (no idea what I was thinking); let’s just say, stick to savory ideas.

Grab These Tools (But Seriously, Don’t Panic If Not)

• Large soup pot or Dutch oven. (Don’t have one? A big deep frying pan plus a lid works—did that in my student days!)
• Sharp knife (though let’s be real, I’ve used a bread knife in desperation)
• Wooden spoon—doesn’t have to be “your grandmother’s,” though those are best for dramatic stirring.
• Hand blender if you want it smooth—but honestly, a potato masher is fine in a pinch.

Storing This Lentil Soup (Not That It Ever Survives)

Supposedly, this keeps in the fridge for up to 4 days in a sealed container. But honestly, in my house, I’m lucky if there’s enough left the next day—my midnight snack habit is mostly to blame. You can freeze it in portions though, and it reheats like a charm (stir gently, lentils are fragile little overachievers).

How I Serve It at Home (Bread Required!)

Always with a thick slice of crusty bread—more butter than socially acceptable. If feeling inspired, I’ll crack some black pepper on top and maybe add a grating of hard cheese (Parmesan is nice, but mature cheddar works, too). For special occasions—okay, that’s a fib, just when I’m feeling posh—I serve it with a freshly baked loaf. No one complains. Dunk away.

Lentil Soup Lessons I Learned the Painful Way

• Once, I skipped sautéing the veg because I was hangry. Big mistake; soup tasted flat—worth the extra patience to get those flavors going.
• Tried using only water instead of stock once, never again. Soup just tasted like it forgot its own personality. Definitely use stock, any stock.
• Resist the urge to overcook—mushy lentils = sad soup. Pull them off when they’re just right.

What People (or at Least My Sister) Have Asked Me

• Can I make this vegan?
  Yup, it already is as long as you skip cheese at the end. I mean, double-check that stock, though! Some can be sneaky.
• Can I use canned lentils?
  Technically, yes, but you’ll only need to simmer for like 10 minutes—watch out, it’ll go mushy fast. I’ve done it in a pinch.
• Can I double it for a crowd?
  Totally! Just use a bigger pot, add a bit more liquid, and maybe season a tad more. Keeps leftovers coming (for all of five minutes…)
• I don’t have cumin. Disaster?
  Nope; try a bit of coriander or just go heavy on black pepper. I’ve even skipped everything and just leaned on garlic—still tasty.
• What’s the best bread for this?
  Whatever you’ve got, honestly. But if you feel fancy, try that no-knead bread from Smitten Kitchen. I won’t tell anyone if it’s store-bought, cross my heart!

Okay, I think that about covers it. If you made it this far, congrats—you now have the magic formula for the best lentil soup (well, at least in my notebook). And if you want other cozy dinner ideas, I love Cookie & Kate’s hearty lentil soup too! Let me know how it turns out or send me a pic, unless it totally flopped. Been there, my friend.

★★★★★ 4.10 from 32 ratings

Best Lentil Soup

yield: 6 servings

prep: 15 mins

cook: 45 mins

total: 50 mins

A hearty, comforting lentil soup packed with vegetables, aromatic spices, and protein-rich lentils. Perfect for a warming dinner and easy to make ahead.

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Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 1/2 cups dried brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 bay leaf
• Salt and black pepper, to taste
• 2 cups chopped spinach or kale
• Juice of 1 lemon

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes until vegetables start to soften.
2. 2
   Add garlic, cumin, and smoked paprika. Cook for 1 more minute until fragrant.
3. 3
   Stir in the rinsed lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 35-40 minutes until lentils are tender.
4. 4
   Remove the bay leaf. Add chopped spinach or kale and simmer for another 2-3 minutes until greens are wilted.
5. 5
   Season with salt, black pepper, and lemon juice. Stir well and serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 240 caloriescal

Protein: 13gg

Fat: 5gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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