Lentil Soup

Some days call for soup that feels steady and grounding, the kind that quietly does its job without trying too hard. A pot of Lentil Soup simmering away is exactly that. It fills the kitchen with warmth, makes enough for leftovers, and somehow tastes even better the next day when you are tired and hungry and grateful you planned ahead.

What makes this one special is how balanced it is. This is not a watery broth pretending to be dinner, and it is not a thick stew that forgets it is meant to be soup. This best lentil soup lands right in the middle, with tender green lentils, soft vegetables, and a broth that is rich without being heavy. It is the kind of lentil soup recipe you come back to because it always delivers.

• Why People Love This Lentil Soup
• What Goes Into This Lentil Soup
• Add Ins and Smart Swaps
• How To Make Lentil Soup
• Pro Tips From My Kitchen
• Recipe FAQ’s
• Best Lentil Soup Recipe

Why People Love This Lentil Soup

• Green lentils that keep their shape: Using green lentils gives this soup a hearty bite so it feels satisfying instead of mushy. This is key to a great green lentil soup that eats like a proper meal.
• Naturally thickened broth: The lentils release just enough starch as they cook, giving you a fuller texture without cream or flour.
• Built on real vegetables: Onion, carrot, celery, tomatoes, and potatoes work together to create depth without needing complicated steps.
• Simple spices done right: Paprika and cumin add warmth and savoury balance without overpowering the lentils.
• Reliable and flexible: This Lentil Soup reheats beautifully and adapts easily to what you have in the fridge.

What Goes Into This Lentil Soup

You don’t need anything fancy to make a delicious lentil soup; just a few pantry staples and fresh vegetables come together for something truly satisfying. This version is naturally thick, hearty, and full of flavor.

• Green Lentils: These hold their shape beautifully while simmering, giving the soup a hearty texture without turning mushy.
• Carrot and Celery: Classic aromatics that add subtle sweetness and depth to the broth.
• Diced Tomatoes: Fresh tomatoes provide just enough acidity to balance the richness of the lentils and broth.
• Paprika and Cumin: These warm spices bring an earthy, smoky flavor that sets this apart from your average lentil soup recipe.

Note: Please see recipe card below for a full list of ingredients with measurements

Add Ins and Smart Swaps

If you want to change things up, these options slide right in without breaking the soup.

• Lemon Juice: Stir in a squeeze at the end to brighten the whole pot and lift the lentils.
• Leafy Greens: Spinach or kale can be added in the last few minutes for colour and extra goodness.
• Smoked Sausage or Chorizo: Brown it first, then build the soup around it for a heartier version.
• Chilli Flakes: A small pinch adds warmth without turning the soup spicy.

How To Make Lentil Soup

1. Sauté the Base: Heat olive oil in a large pot over low-medium heat. Add chopped onion and cook until translucent, then stir in garlic and cook for another minute until fragrant.

1. Cook the Vegetables: Add the carrot and celery, and cook for about 8 minutes, stirring occasionally, until softened. If you’re adding meat, brown it now before moving on.

1. Add the Lentils: Stir in the green lentils, coating them well in the aromatics. Let them cook for 2 to 3 minutes, adding a splash of oil if the pot seems dry.

1. Add Tomatoes and Potatoes: Add tomatoes and cook until they begin to break down. Toss in the potatoes and cook for another 5 minutes, stirring occasionally.

1. Pour in the Liquids and Seasoning: Mix in the broth, stock powder, paprika, cumin, thyme, and parsley. Stir well, raise the heat, and bring everything to a gentle simmer.

1. Simmer Gently: Once simmering, lower the heat and cover the pot. Let the soup cook for 40 to 50 minutes, stirring now and then, until the lentils and potatoes are tender.

1. Thicken the Soup: Use a masher to mash some of the soup for a thicker texture. Alternatively, blend briefly with a stick blender for a smoother consistency.

1. Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley and serve hot, preferably with crusty bread or garlic toast.

A bowl of lentil soup is cozy on its own, but even better when paired with something fresh from the kitchen. Try it with a slice of warm, buttery Garlic Bread to soak up all that rich, savory broth. For something a bit more indulgent, a Cheesy Potatoes offers the perfect soft and savory bite alongside your soup.

If you’re looking to round out the meal, a crisp Avocado Greek Salad with olives and feta adds the right amount of brightness.

Pro Tips From My Kitchen

• Let the soup rest for at least ten minutes before serving so the flavours settle and deepen.
• If the soup thickens too much after chilling, loosen it with a splash of stock or water when reheating.
• Mashing a small portion of the lentils gives a thicker texture without blending the whole pot.
• Season at the end, especially if using stock powder or salted broth.

Yes! Brown lentils are a great substitute and cook up similarly to green lentils. Just note they may break down a bit more, resulting in a slightly softer texture.

No soaking required for this lentil soup recipe. Green lentils cook quickly and go straight into the pot, saving you time and hassle.

Absolutely. Simply swap the chicken stock for vegetable broth and skip any meat additions. You’ll still end up with the best lentil soup; flavorful, filling, and totally plant-based.

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IngredientsUSMetric1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 yellow onion chopped
• ▢ 4 cloves garlic minced
• ▢ 1 large carrot chopped
• ▢ 1 stalk celery chopped, just over 1/2 cup
• ▢ 2 cups dried green lentils or brown lentils
• ▢ 3 large tomatoes diced, or 4 small tomatoes
• ▢ 2 potatoes medium diced into 1-inch pieces, Yukon gold if possible
• ▢ 2 litres low sodium chicken stock or broth, divided
• ▢ 2 teaspoons vegetable stock powder such as Vegeta, or beef/chicken bullion powder
• ▢ 2 teaspoons paprika sweet or mild, or 1 teaspoon smoky
• ▢ 1 teaspoon ground cumin
• ▢ 1 tablespoon fresh thyme chopped, optional
• ▢ 1/4 cup fresh parsley plus extra to garnish
• ▢ 1 pinch salt to taste
• ▢ 1 pinch pepper to taste

Instructions

• Heat oil in a large pot over low-medium heat. Add chopped onion and cook until translucent, about 3 to 4 minutes. Stir in garlic and sauté for another minute until fragrant.
• Add the chopped carrot and celery and cook for about 8 minutes, stirring occasionally, until softened. If using meat, brown it at this stage. Stir in the green lentils, coating them well in the aromatics, and let them cook for 2 to 3 minutes. Add a splash of oil if the mixture looks dry.
• Add the chopped tomatoes and cooked until they begin to soften and break down. Then toss in the potatoes and continue cooking for another 5 minutes, stirring occasionally to prevent sticking.
• Pour in the broth along with stock powder, paprika, cumin, thyme and parsley. Stir everything together, increase the heat to bring to a gentle simmer, then reduce heat to low. Cover and simmer for 40 to 50 minutes, stirring occasionally, until the lentils and potatoes are fully tender.
• Mash a portion of the soup with a potato masher or briefly blend with an immersion blender to thicken the texture as desired. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot with crusty bread or garlic toast.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Best Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion chopped
• 4 cloves garlic minced
• 1 large carrot chopped
• 1 stalk celery chopped, just over 1/2 cup
• 2 cups dried green lentils or brown lentils
• 3 large tomatoes diced, or 4 small tomatoes
• 2 potatoes medium diced into 1-inch pieces, Yukon gold if possible
• 2 litres low sodium chicken stock or broth, divided
• 2 teaspoons vegetable stock powder such as Vegeta, or beef/chicken bullion powder
• 2 teaspoons paprika sweet or mild, or 1 teaspoon smoky
• 1 teaspoon ground cumin
• 1 tablespoon fresh thyme chopped, optional
• 1/4 cup fresh parsley plus extra to garnish
• 1 pinch salt to taste
• 1 pinch pepper to taste

Instructions

• Heat oil in a large pot over low-medium heat. Add chopped onion and cook until translucent, about 3 to 4 minutes. Stir in garlic and sauté for another minute until fragrant.
• Add the chopped carrot and celery and cook for about 8 minutes, stirring occasionally, until softened. If using meat, brown it at this stage. Stir in the green lentils, coating them well in the aromatics, and let them cook for 2 to 3 minutes. Add a splash of oil if the mixture looks dry.
• Add the chopped tomatoes and cooked until they begin to soften and break down. Then toss in the potatoes and continue cooking for another 5 minutes, stirring occasionally to prevent sticking.
• Pour in the broth along with stock powder, paprika, cumin, thyme and parsley. Stir everything together, increase the heat to bring to a gentle simmer, then reduce heat to low. Cover and simmer for 40 to 50 minutes, stirring occasionally, until the lentils and potatoes are fully tender.
• Mash a portion of the soup with a potato masher or briefly blend with an immersion blender to thicken the texture as desired. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot with crusty bread or garlic toast.

Notes

Nutrition

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