Lentil Soup: Wholesome, Hearty, and Delicious!

A hearty lentil soup packed with fresh vegetables and rich flavors, perfect for a cozy meal. Serve it alongside warm cornbread for a satisfying, wholesome dish. Ideal for a healthy, comforting lunch or dinner.

Nothing beats the comfort of a warm bowl of lentil soup on a chilly day. This hearty dish combines lentils, crushed tomatoes, garlic, and a medley of vegetables with fragrant herbs for a rich, satisfying flavor. It’s a wholesome and easy-to-make meal that the whole family will enjoy. Add this classic lentil soup recipe to your weekly rotation for a nutritious, delicious option everyone will love!

How to Make Lentil Soup?

Start by gently sautéing the onion, garlic, carrots, and celery over low heat for about 10 minutes. Don’t rush this step—the slower you cook, the more time the vegetables have to develop rich, deep flavors, forming the perfect base for your soup.

Next, add the remaining ingredients, except for the lemon.

Let the soup simmer for 35 minutes or until the lentils are tender.

Once the lentils are cooked, add a sprinkle of lemon zest and a squeeze of fresh lemon juice. The zest adds a subtle earthiness, while the juice brightens the flavors, elevating the soup to a new level!

As the lentils cook, they naturally break down, thickening the soup. For a smooth, creamy texture, blend a portion of the soup using a stick blender or transfer a few cups to a regular blender—this way, you get a mix of creamy consistency with tender lentil bits.

It’s the best of both worlds—silky smoothness with hearty lentil bites. Delicious!

What goes in Lentil Soup

A hint of spices.

They slowly cook the onion, carrot, and celery until they become soft and sweet, creating a flavorful base for the soup.

And the secret ingredient? Lemon! It may sound surprising, but a little zest and a squeeze of fresh lemon juice elevate the flavors, transforming this soup from good to excellent. It’s a trick I picked up from Ina Garten, and it truly makes a world of difference!

Can I eat lentil soup after 7 days?

As per the FDA Food Code, any perishable foods opened or prepared should be discarded after a maximum of 7 days. Storing leftovers beyond this time can increase the risk of foodborne illnesses. So, ensuring that no refrigerated leftovers are kept for longer than a week is essential to maintain food safety.

How to Store Lentil Soup?

Store leftover lentil soup in an airtight container and refrigerate for up to five days. Be sure to let the soup cool to room temperature before sealing it. For the best results, reheat the soup on the stovetop or microwave when ready to enjoy it again.

Can I Freeze Lentil Soup?

Freezing leftover lentil soup is simple and convenient. First, let the soup cool completely, then transfer it into freezer-safe bags, stirring to ensure even distribution of ingredients. Remove as much air as possible before sealing the bags to extend shelf life. Arrange the bags flat in the freezer to maximize space efficiency. Frozen lentil soup can be kept for as long as six months, making it an excellent option for meal prep!

What type of lentils are best for lentil soup?

Dried lentils are ideal for making lentil soup, providing the best texture and flavor. You can choose from various types, such as brown, green, red, or yellow lentils, though each will slightly change the soup’s color. In the example below, green lentils were used.

I wouldn’t recommend Puy lentils (small black French lentils), as they tend to hold their shape and don’t soften like other varieties.

Can you use canned lentils?

Absolutely! Instructions for using them are in the recipe notes, but dried lentils are preferred for better texture. Additionally, the cooking time difference is negligible, and dried lentils are a more cost-effective option!

Ingredients

• Two tablespoons of olive oil
• One onion, chopped (white, brown, or yellow)
• Two garlic cloves, minced
• One large carrot, chopped (about 1 1/4 cups)
• Two celery stalks, chopped (about 1 1/4 cups)
• 2 cups (400g) of rinsed dried lentils, either green or brown (see Note 1).
• 400g (14 oz) crushed tomatoes
• 1.5 liters (6 cups) of low-sodium vegetable or chicken broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 1/2 teaspoons paprika
• Two dried bay leaves
• One lemon (zest and juice)
• 1/4 teaspoon each salt and pepper

To Serve

• Fresh parsley, chopped, for garnish
• Warm bread on the side

Instructions

Top with parsley and savor alongside warm, buttered bread!

Warm the olive oil in a spacious pot over medium heat. Incorporate the garlic and onion, and sauté them for roughly 2 minutes.

Stir in the celery and carrot, and cook for 7 to 10 minutes until they are tender and the onion becomes sweet. This step is crucial for enhancing the soup’s flavor, so take your time.

Mix in all the remaining ingredients, leaving out the lemon and salt. Raise the heat to bring the soup to a simmer, removing any foam that appears on the surface. Once simmering, cover the pot, reduce the heat to medium-low, and allow it to cook for 35 to 40 minutes until the lentils become tender.

Once cooked, remove the bay leaves.

Use an immersion blender to pulse the soup a few times, or transfer 2 cups to a blender for a creamier consistency. Let it cool briefly, blend until smooth, and then return it to the pot.

If necessary, adjust the soup’s consistency by adding water. Season it with salt and pepper to taste. Top with lemon zest and finish with a squeeze of lemon juice right before serving.

Eliarecipes Community Tips and Praise

“My family devoured this like there was no tomorrow,” says home cook Camila. “The only extra ingredient I added was the four beers I drank while cooking!”

“This recipe offers an excellent foundation that you can easily adjust to fit your preferences,” Luna shares. “I chose to use canned beef and chicken broth (approximately 5 cups) combined with water, and I added potatoes along with the lentils.”

“I took the advice to increase the spices and doubled them,” Scarlett explains… “I also replaced water with chicken stock; my family loved it!”

Recipe Notes

1. Lentils: You can use most types of lentils for this recipe, except for Puy lentils (also known as French lentils), which tend to hold their shape and won’t break down as much. Red, yellow, brown, or green lentils all work well, though the soup’s color will vary depending on which you choose. Cooking times may differ slightly, so check for doneness around 30 minutes. Dried lentils are highly recommended for better texture and flavor than canned. Using canned lentils, use two 400g (14 oz) cans (drained and rinsed) and reduce the broth by one cup. Simmer the liquid for 20 minutes before adding the lentils, and then cook for another 15 minutes, ensuring the lentils don’t become too mushy.
2. Storage: This soup freezes beautifully and can be stored in the fridge for 3 to 5 days.
3. Nutrition: Nutritional information is based on a standard serving size.

conclusion

In conclusion, this lentil soup recipe is a delicious, nutritious, and comforting meal perfect for any season. This soup is filling and quick to prepare, made with essential ingredients such as lentils, vegetables, and spices. The slow cooking process helps develop a rich, flavorful base while adding lemon zest and juice brightens the dish, making it stand out. Whether you need a nutritious weeknight dinner or a comforting dish to enjoy with your family, this lentil soup offers a perfect balance of flavor and health benefits.

Explore our simple, homemade soups collection to discover more nutritious and delicious soup recipes!