This is hands down the best lentil soup recipe—and once you try it, you’ll see why. It’s cozy, nourishing, full of rich flavor, and incredibly easy to make, even on a busy weeknight.
This healthy lentil soup is also one of the most affordable meals you can make. For about $10, you’ll have a big pot of soup that feeds 6–8 people, making it perfect for meal prep, family dinners, or freezing for later.
With simple pantry ingredients and minimal prep, this easy lentil soup recipe comes together quickly on the stovetop (or in a slow cooker). It’s naturally high in plant-based protein, fiber, and essential vitamins, so it’s filling, satisfying, and genuinely good for you.
If you’re new to lentils, this is the recipe that will convert you.
Why You’ll Love This Lentil Soup Recipe
- Lentil soup is a complete, balanced meal all on its own.
- Lentils provide protein, complex carbohydrates, and fiber, while vegetables, herbs, and spices add antioxidants and flavor. A drizzle of extra-virgin olive oil adds healthy fats and makes the soup extra satisfying.
- Lentils are especially rich in B vitamins, iron, potassium, phosphorus, and zinc. This soup is naturally low in saturated fat, low in sodium (depending on your broth), and very budget-friendly—one reason lentils are often considered a nutritional superfood.
- Another reason this is the best lentil soup: it’s extremely flexible. You can make it on the stovetop for deeper flavor, or toss everything into a slow cooker for an effortless, hands-off meal.
Lentil soup is so flexible and can be made in a huge variety of ways. While I prefer to make this soup on the stovetop to bring out each ingredient’s flavor while sauteing, you can just throw it all in a slow-cooker and come home to a great meal.
What Are Lentils?
Lentils are legumes, similar to beans, peanuts, and soybeans. They’re technically a “pulse,” meaning the dried edible seed of a legume plant. Lentils cook faster than most beans, don’t require soaking, and are one of the easiest plant proteins to work with.
Easy Lentil Soup Ingredients
Base Ingredients
- 4 cups (1 quart) vegetable stock
(or chicken stock, bone broth, or filtered water) - 2 cups filtered water (or more stock)
- 1½ cups lentils, rinsed (soaking optional)
- 3 tablespoons extra virgin olive oil
- 1 small yellow or white onion, diced
- 2 celery ribs, diced
- 1 large carrot, diced or grated
- 3–4 cloves garlic, finely chopped or pressed
Flavor Boosters
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon red wine vinegar
(or fresh lemon juice or balsamic) - Salt and black pepper, to taste
Optional Add-Ins
- Fresh tomatoes
- Fresh greens (kale, spinach, chard)
See the full recipe in the printable recipe card below.
How to Choose Your Type of Lentils
I love using small dark green lentils (French lentils) because they’re sturdy, cook quickly, and hold their shape beautifully.
That said, all lentils work well in this soup:
- Green lentils – Classic, hold their shape
- Red lentils – Break down and make a creamier soup
- Brown lentils – Soft and mild, slightly more “mushy”
- Black lentils (beluga) – Firm, earthy, very nutrient-dense
They’re all affordable, nutritious, and worth rotating depending on the texture you like.
Do You Need to Soak Lentils?
Short answer: No, soaking is not required.
Lentils cook faster than most legumes and don’t need soaking to be digestible. I usually skip it.
That said, soaking can help if:
- You want slightly faster cooking
- Lentils tend to bother your digestion
If you soak:
- Soak 12–24 hours
- Discard soaking water
- Rinse before cooking
This can make lentils easier to digest for some people.
Are Lentils Gluten-Free?
Yes — lentils are naturally gluten-free.
Just check the label to make sure they weren’t processed in a facility that handles gluten.
Tips & Lentil Soup Variations
Tips & Lentil Soup Variations
- Customize it: This recipe is a flexible base. Add your favorite herbs, spices, or vegetables to make it your own. A squeeze of fresh lemon juice at the end adds brightness. (You might also like my Lemony Red Lentil Soup.)
- Add more veggies: Stir in a few big handfuls of kale, spinach, or hearty greens during the last few minutes of cooking. If adding harder veggies or potatoes, add about â…“ cup liquid for every ÂĽ cup of vegetables to keep the texture balanced.
- Make it taste amazing: A dash of acid (lemon juice, lime juice, or vinegar) is the secret to making any soup taste more vibrant and balanced.
- What to serve with it: Crusty bread, cornbread, or a simple side salad pair perfectly.
- Make it vegan: Use vegetable broth instead of chicken or bone broth.
- Boost the protein: Use bone broth, or top with parmesan, Greek yogurt, or serve with a high-protein bread.
- Change up the spices: Try curry powder, smoked paprika, cayenne, or chili flakes. Fresh parsley or cilantro makes a great garnish, and lemon zest adds brightness.
- Control the consistency: For a thicker soup, blend 1–2 cups and stir it back in. For a thinner soup, add more broth or water. You can also blend it in a blender or food processor if you want it smooth.
- Instant Pot version: Sauté aromatics, add remaining ingredients, and cook on high pressure for 10–12 minutes, then quick release.
- Slow cooker version: Add everything to a Crockpot and cook on low 6–8 hours or high 3–4 hours.
- Storage & freezing: Store in an airtight container in the fridge up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop or microwave.
- Cheese option: A sprinkle of parmesan adds savory depth (optional if keeping it vegan).
Storage
This lentil soup stores beautifully and tastes even better the next day as the flavors continue to develop.
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months
- Thawing: Thaw overnight in the refrigerator for best texture
- Reheating: Reheat gently on the stovetop over low heat or in the microwave in 1–2 minute intervals, stirring in between
Meal Prep Tips
This is one of the best recipes for meal prep; it’s hearty, filling, and holds up incredibly well.
- Make a big batch on Sunday and enjoy it for easy lunches all week
- The flavors deepen overnight, so it’s often even better the next day
- Portion into individual containers for grab-and-go meals
- Great for freezing in single servings for quick, healthy dinners
- Add fresh herbs, lemon juice, or a drizzle of olive oil after reheating to make it taste freshly made again
This is exactly the kind of recipe that makes healthy eating feel easy.
Print
Description
This easy lentil soup recipe is a family favorite! It’s super flexible and always delicious. See the notes below for substitutions if needed. If you like this lentil soup recipe, please leave a star rating in the comments below for other readers in our community.
- Rinse your lentils well in a fine-mesh strainer before using them. Soaking is optional*
- Heat the olive oil over medium heat in a large soup pot or Dutch oven.Â
- Add the chopped onion, carrot, and celery with a big pinch of sea salt and cook until tender, about 5-6 minutes.
- Lower the heat to medium-low (to prevent the garlic from burning) and add the garlic, cumin, oregano, another pinch of salt, and a few spins of freshly ground black pepper.Â
- Stir and cook for another 2-3 minutes until the mixture is very fragrant.Â
- Add the bay leaf, 1 teaspoon of salt, a few more spins of black pepper, stock, water, and rinsed lentils to the pot and bring to a full boil, then reduce the heat to a simmer. The amount of salt you need will depend on what type of stock you use; start with one teaspoon and add more later to taste if desired. If your stock is not salted, you may need up to 2 (or more) teaspoons). Add the tomatoes (if using).
- Let the pot simmer for about 40-50 minutes or until the lentils are soft.Â
- Once the lentils are tender, turn off the heat and stir in the vinegar. Discard the bay leaf before pureeing and serving.
To puree: Use a handheld immersion blender to blend 1/3 to 1/2 of the soup depending on how you like the texture. Skip the blending if you prefer a firmer soup texture. If you don’t have an immersion blender, puree 2 cups of the soup in a regular blender or food processor; include some of the soup’s liquid to blend smoothly. Or, blend the whole thing up in a high-speed blender (in batches) to make a silky smooth lentil soup.
Lentil soup is kept in the fridge for about 4 days and freezes well in an airtight freezer-safe container for up to 3 months.
Notes
*If you pre-soak your lentils (I don’t, but many people do): Pour the lentils into a large bowl and cover with purified water by 2 inches. If you’ve thought ahead enough, cover the bowl with a kitchen towel and leave it on the counter for 12-24 hours. Drain the lentils and rinse them well before using them.
Be very careful when blending hot mixtures. Never fill the blender/food processor more than 1/4 the way full, as hot liquids expand when blending.
If waiting longer than one hour to serve, leave the soup pot on the stove but turn the burner to the lowest setting. You can leave it on the stove for 2-4 hours. If it gets too thick, just add another 1-2 cups of water. This recipe is really that flexible.
Have You Made This Lentil Soup Recipe?
I can’t wait to hear from you and how you like this recipe. Make sure to comment below and give it a star rating.
MORE LENTIL RECIPES:
MORE SOUP RECIPES YOU’LL LOVE:
