Lentil Soup

This Lentil Soup is hearty and filling, made with brown lentils, vegetables, and warm spices simmered in a flavorful vegetable broth. I love how this easy, budget-friendly recipe comes together in one pot using mainly pantry staples. Perfect for a simple weeknight dinner or meal prep.

I keep coming back to this lentil soup recipe, especially lately, with how expensive groceries have gotten. A simple bag of lentils doesn’t cost much, but it goes a long way and can stretch into several meals without feeling boring. I love that I can use up whatever odds and ends I have sitting in the fridge or pantry and turn them into something warm and filling. It’s one of those recipes that feels practical but still tastes as if you put in way more effort than you actually did.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Extra-virgin olive oil: Use a high-quality one for better flavor, since it’s the base of the soup.
• Sweet onion: Dice it evenly so it cooks down to a soft consistency and blends into the soup.
• Carrots: Slice them to a similar size so they cook at the same rate.
• Celery: Don’t skip it, it adds a lot of flavor to the broth.
• Garlic: Mince fresh for the best flavor, not the jarred kind if you can help it.
• Ground cumin: Start with the listed amount, then adjust to taste for a stronger flavor. 
• Smoked paprika: Adds a subtle smoky flavor without needing meat.
• Dried thyme: Crush it between your fingers before adding to release more flavor.
• Dried brown lentils: Rinse well and check for any small debris before using.
• Vegetable broth: Use low-sodium so you can control the salt level.
• Water: Adjust the amount to taste for a thicker or thinner soup.
• Bay leaf: Remove before serving so no one bites into it.
• Salt: Start with less, then adjust to taste at the end.
• Black pepper: Freshly ground gives the best flavor.
• Apple cider vinegar: Add at the end to brighten and balance the soup. I love using this fire vinegar I picked up at a local food trade show. It pairs so well with so many recipes. I call it my secret ingredient.
• Fresh parsley: Add right before serving for a fresh pop of color and flavor.

How to Make the Best Lentil Soup

• Step One: Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6 to 7 minutes, until softened. Stir in the garlic and cook for 30 seconds.
• Step Two: Stir in the cumin, smoked paprika, and thyme, and cook for 30 seconds to bloom the spices.
• Step Three: Add the lentils, broth, water, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 30 to 35 minutes, until the lentils are tender.
• Step Four: Remove the bay leaf. Stir in the vinegar to brighten the flavors. Taste and adjust seasoning as needed.
• Step Five: Ladle into bowls and garnish with parsley if desired.

Variations and Substitutions

• Use different lentils: Brown or green lentils hold their shape, while French lentils (Lentilles du Puy) stay even firmer and more distinct. Red lentils break down more, making the soup thicker and creamier.
• Make it heartier: Add diced potatoes or sweet potatoes along with the lentils for a more filling bowl.
• Try adding beans: Stir in a can of drained beans, such as white beans or chickpeas, near the end for extra texture and protein.
• Add greens: Stir in some hearty greens like spinach or kale during the last few minutes of cooking until wilted.
• Swap the broth: Chicken broth works if you’re not keeping it vegetarian and adds a richer flavor.
• Change the spices: Try curry powder, turmeric, Italian seasoning, or a pinch of red pepper flakes to switch up the flavor.
• Add tomatoes: A can of diced tomatoes gives the soup a slightly tangy, richer base.
• Boost the protein: Stir in cooked sausage, ham, or shredded chicken for a meatier version.
• Make it creamy: Blend a portion of the soup or stir in a splash of cream or coconut milk at the end.
• Skip the vinegar: If you don’t have apple cider vinegar, use a squeeze of lemon juice instead.

Types of Lentils

• Brown lentils: The most common and budget-friendly. They hold their shape but still soften nicely, making them perfect for this soup. This is the lentil I used in this recipe.
• Green lentils: Slightly firmer with a mild peppery flavor. They keep their shape a bit more than brown lentils.
• French lentils (Lentilles du Puy): Smaller and darker with a firmer texture. They stay intact in the soup and give it a more rustic, hearty feel.
• Red lentils: Cook quickly and break down as they simmer, creating a thicker, almost creamy soup.

Storage Instructions

• Refrigerator: Let the soup cool completely, then store it in an airtight container for up to 5 days. It will thicken as it sits, so just add a splash of water or broth when reheating to loosen it up.
• Freezer: This soup freezes really well. Let it cool, then transfer to freezer-safe containers or bags and freeze for up to 3 months. Leave a little space at the top since it will expand.
• Reheating: Warm it on the stovetop over medium heat or in the microwave, stirring occasionally. Add a bit of water or broth if it’s too thick and adjust seasoning if needed before serving.

Recipe Tips and Tricks

• Don’t rush the veggies: Let the onion, carrots, and celery cook until softened. This builds the base flavor of the soup.
• Keep the simmer gentle: A low simmer helps the lentils cook evenly without breaking down too much.
• Stir occasionally: Lentils can stick to the bottom as they cook, so give them a stir now and then.
• Taste at the end: The flavors develop as it cooks, so wait until the end to adjust salt and seasoning.
• Add a finishing touch: A drizzle of olive oil or a sprinkle of Parmesan right before serving makes it extra satisfying.
• Make it your own texture: If you like a smoother soup, use an immersion blender to blend a small portion right in the pot.

Lentil Recipes

• Curried Lentil Rice
• Warm Lentil Salad
• Tomato and Lentil Soup

Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.