Lentil soup is the kind of meal that hugs you from the inside. It’s hearty, full of flavor, and packed with nutrition. Whether you’re trying to eat healthier, cook on a budget, or simply craving comfort food, this soup checks all the boxes. It’s made with lentils—tiny legumes that turn creamy and rich when simmered with vegetables and spices. Best of all, it’s simple to prepare and easy to customize. In my kitchen, this soup is a staple during cold nights, lazy Sundays, or when friends pop by. Now, let’s dive into the goodness of this all-time favorite dish.
Quick Facts
Lentil soup is simple, satisfying, and full of plant-based protein. Here’s a quick overview to get you started:
| Course | Main or Side Dish |
|---|---|
| Cuisine | Mediterranean, Middle Eastern, Indian |
| Difficulty | Easy |
| Servings | 4–6 |
| Prep Time | 10 minutes |
| Cooking Time | 35 minutes |
| Calories | 290 per serving |
Equipment Needed
You don’t need fancy gadgets to make this soul-warming soup—just the basics will do. Here’s everything you’ll need to get cooking:
- Large Soup Pot or Dutch Oven – Ideal for simmering and layering flavors.
- Cutting Board – For chopping veggies.
- Sharp Knife – A good knife makes prep faster and safer.
- Measuring Cups & Spoons – Precision matters, especially with spices.
- Wooden Spoon or Silicone Spatula – To stir your soup without damaging your cookware.
- Ladle – For serving easily.
- Blender (optional) – If you want a creamier texture, you can blend part or all of the soup.
Ingredients
This recipe keeps things simple with ingredients you probably already have in your pantry:
- 1 cup dried brown or green lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- ½ teaspoon turmeric (optional)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 6 cups vegetable broth or water
- Juice of ½ lemon (for finishing)
- Fresh parsley or cilantro, chopped (optional garnish)
Instructions
- Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for about 5–6 minutes until softened.
- Add garlic and spices: Stir in the garlic, cumin, paprika, and turmeric. Cook for another minute until fragrant.
- Add lentils and broth: Pour in the lentils and broth. Toss in the bay leaf. Bring to a boil.
- Simmer: Lower the heat and let it simmer for 30–35 minutes until lentils are tender.
- Season and blend (optional): Remove bay leaf. Season with salt, pepper, and lemon juice. Blend half the soup for a creamy texture, or leave it chunky—your call!
- Garnish and serve: Sprinkle with fresh herbs and enjoy with crusty bread or rice.
Essential Note:
Don’t skip rinsing the lentils before cooking—they can carry dust or debris. If you’re using red lentils, they cook faster (in 15–20 minutes) but lose their shape. Brown and green lentils hold up better in soups. Also, taste and adjust your seasoning at the end, especially after blending, as it can mute some flavors.
