Classic Lentil Soup

Classic Lentil Soup is warm, hearty, and deeply satisfying—a comforting bowl that’s rich in flavor and loaded with wholesome ingredients. Made with simple pantry staples like lentils, vegetables, broth, and herbs, it’s a go-to recipe I love turning to when I want something nourishing, easy to make, and perfect for leftovers.

Why You’ll Love This Recipe

I love this recipe because it’s affordable, filling, and endlessly customizable. Lentils cook quickly and soak up all the savory goodness of the broth and seasonings. It’s naturally vegetarian, packed with protein and fiber, and makes a big batch that reheats beautifully. Whether I’m feeding my family or meal prepping for the week, this soup always comes through.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Onion (chopped)

• Garlic (minced)

• Carrots (diced)

• Celery (diced)

• Dried lentils (green or brown, rinsed)

• Tomato paste or diced tomatoes (optional)

• Vegetable broth or chicken broth

• Bay leaf

• Ground cumin or thyme (optional)

• Salt and black pepper

• Lemon juice (for finishing)

• Fresh parsley (for garnish)

Directions

1. I heat olive oil in a large pot over medium heat, then sauté the onions, carrots, and celery until softened—about 5–7 minutes.

2. I stir in the garlic and cook for another minute until fragrant.

3. I add the lentils, tomato paste (if using), spices, and bay leaf, stirring everything together.

4. I pour in the broth and bring it to a boil, then reduce the heat to a simmer.

5. I let the soup cook uncovered for about 25–30 minutes, or until the lentils are tender.

6. I remove the bay leaf, season with salt and pepper, and stir in a splash of lemon juice for brightness.

7. I serve it hot, garnished with chopped parsley and a slice of crusty bread on the side.

Servings and timing

This recipe makes about 4–6 servings. It takes roughly 10 minutes to prep and 30–35 minutes to cook, so the total time is around 40–45 minutes.

Variations

Sometimes I add chopped spinach or kale toward the end of cooking for extra greens. If I want a spicier version, I stir in red pepper flakes or a touch of smoked paprika. I’ve also blended part of the soup for a creamier texture, or added cooked sausage or shredded chicken for more protein. Swapping lentils with red lentils will give a softer, creamier result in less cooking time.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. It thickens a bit as it sits, so I add a splash of broth or water when reheating. To reheat, I warm it on the stove over medium heat or microwave it in 1-minute intervals, stirring in between. It also freezes beautifully—I let it cool completely, then freeze it in portions for up to 3 months.

FAQs

What kind of lentils should I use?

I usually go with green or brown lentils—they hold their shape well and cook in about 30 minutes. Red lentils cook faster and create a creamier texture.

Can I make this soup in advance?

Yes, it actually tastes even better the next day. I often make it a day ahead and reheat it for an easy, flavorful meal.

Is lentil soup healthy?

Absolutely. It’s high in plant-based protein, fiber, and nutrients like iron and folate. It’s also low in fat and very filling.

Can I make it in a slow cooker?

Yes. I sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

What can I serve with lentil soup?

I like pairing it with crusty bread, pita, or a simple green salad. It also works well with rice or a scoop of cooked quinoa added directly into the bowl.

Conclusion

Classic Lentil Soup is one of those recipes that’s always in my rotation—simple, hearty, and comforting. Whether I’m in the mood for something cozy on a cold day or just want a quick, healthy dinner, this soup delivers. It’s proof that with just a few humble ingredients, I can create something truly satisfying and full of flavor.

Classic Lentil Soup

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• Author: lina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40–45 minutes
• Yield: 4–6 servings
• Category: Soup / Main Course
• Method: Simmering / One‑pot
• Cuisine: International / Comfort Food
• Diet: Vegetarian

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Description

Classic Lentil Soup is a warm, hearty, and nourishing soup made with lentils, vegetables, broth, and herbs — comforting, fiber‑rich, and satisfying, perfect for a simple weeknight meal or meal prep.

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Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2–3 cloves garlic, minced
• 1 cup dried lentils (green or brown), rinsed
• 1–2 tablespoons tomato paste or 1 cup diced tomatoes (optional)
• 6 cups vegetable or chicken broth (or water + stock cube)
• 1 bay leaf
• 1 teaspoon ground cumin or 1 teaspoon thyme (optional)
• Salt and black pepper, to taste
• Juice of half a lemon (for finishing)
• Fresh parsley, chopped, for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots and celery; sauté until vegetables soften, about 5–7 minutes.
2. Add minced garlic and cook another 1 minute until fragrant.
3. Add rinsed lentils, tomato paste or diced tomatoes (if using), spices, and the bay leaf. Stir to combine.
4. Pour in the broth (or stock) and bring to a boil. Then reduce heat to a simmer.
5. Let soup simmer uncovered for 25–30 minutes, until lentils are tender and vegetables are cooked through.
6. Remove and discard the bay leaf. Season with salt and black pepper to taste. Stir in a splash of lemon juice for brightness.
7. Ladle into bowls, garnish with fresh parsley, and serve hot — ideal with crusty bread or a simple salad.

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Notes

• For extra greens and nutrients, stir in chopped spinach or kale during the last 5 minutes of cooking.
• Add red pepper flakes or smoked paprika for a spicier version. Some blend half the soup for a creamier texture before finishing. :contentReference[oaicite:0]{index=0}
• Leftovers keep well: store in an airtight container in the fridge up to 5 days, or freeze portions for up to 3 months. To reheat, add a splash of broth or water if it thickens too much. :contentReference[oaicite:1]{index=1}
• Rinse lentils well before cooking and discard any small stones or debris. Lentils cook faster than many legumes — no soaking required. :contentReference[oaicite:2]{index=2}

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Nutrition

• Serving Size: 1 bowl (~1.5 cups)
• Calories: approximately 220
• Sugar: 5 g
• Sodium: 450 mg (varies by broth used)
• Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 9 g
• Protein: 12 g
• Cholesterol: 0 mg