I finally perfected a Classic Lentil Soup Recipe that hides one surprising pantry ingredient most home cooks never think to use.

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Close up of ladle scooping up Lentil Soup from a white pot, fresh off the stove. Steam curls up, the surface dotted with softened yellow onion and bits of garlic cloves, and I can’t help grinning.

I made this because I wanted something bold, not the usual mush, and yes it turned into my own kind of Classic Lentil Soup Recipe that people keep asking about. Sometimes I even throw it in the Lentil Soup Instant Pot for fast weeknight magic.

It looks simple but there is a little trick buried in the flavors that makes you go wait, what?

Ingredients

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Lentils: High in protein and fiber, they keep you full and stabilize blood sugar.
Olive oil: Healthy fats for heart, adds richness and helps carry tomato flavors.
Onion: Sweet and savory when cooked, gives base flavor, adds natural sugars.
Carrots: Bring subtle sweetness, beta carotene, fiber and slight texture contrast.
Garlic: Pungent punch, anti inflammatory, deepens savory notes when softened.
Tomatoes: Acidity brightens the soup, provides lycopene and a gentle tang.
Broth: Liquid backbone, adds savory depth, choose low sodium to control salt.
Cumin and smoked paprika: Warm smoky spices, add earthiness and mild heat, makes it cozy.
Lemon or vinegar: Finishes with bright acid, lifts flavors and balances richness.

Ingredient Quantities

1 cup dried brown or green lentils (use whatever you got)

2 tablespoons extra virgin olive oil

1 large yellow onion (about 1 cup)

2 medium carrots (about 1 cup)

2 celery ribs (about 1 cup)

3 garlic cloves

1 tablespoon tomato paste

1 (14 ounce) can diced tomatoes, with juices

6 cups low sodium vegetable or chicken broth

1 bay leaf (optional)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1 teaspoon kosher salt (adjust to taste)

1/2 teaspoon black pepper

1 tablespoon red wine vinegar or juice of 1 lemon

2 tablespoons fresh parsley (optional)

1/4 teaspoon crushed red pepper flakes (optional)

How to Make this

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1. Rinse 1 cup lentils and pick out any stones, drain well.

2. Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 large yellow onion (chopped), 2 medium carrots (diced) and 2 celery ribs (diced). Cook, stirring, until softened about 6 to 8 minutes, season a little with salt as they sweat.

3. Add 3 garlic cloves minced and 1 tablespoon tomato paste, cook 1 to 2 minutes more, stirring, until the paste darkens and smells richer.

4. Stir in 1 (14 ounce) can diced tomatoes with juices, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if using. Cook 2 minutes so the spices wake up.

5. Add the rinsed lentils, 6 cups low sodium vegetable or chicken broth and 1 bay leaf if using. Give it a stir and bring to a gentle boil.

6. Lower heat to a simmer, cover partially and cook until lentils are tender 25 to 30 minutes. Stir occasionally and add a splash more broth or water if it looks too thick.

7. Taste and add 1 teaspoon kosher salt or more to your liking, adjust black pepper, remove the bay leaf.

8. Stir in 1 tablespoon red wine vinegar or juice of 1 lemon and 2 tablespoons chopped fresh parsley for brightness. Taste again and tweak seasoning.

9. If you like a creamier soup, mash some lentils against the side of the pot with a spoon or pulse briefly with an immersion blender, dont overdo it though.

10. Ladle into bowls, finish with extra parsley or a grind of pepper, serve hot and enjoy.

Equipment Needed

1. Large pot (6 to 8 qt) for simmering the soup
2. Cutting board and sharp chef’s knife for chopping veg, don’t rush it
3. Wooden spoon or heatproof spatula for stirring
4. Measuring cups and spoons for broth, lentils and spices
5. Colander or fine mesh sieve to rinse and drain the lentils
6. Can opener for the diced tomatoes
7. Ladle for serving
8. Immersion blender or potato masher (optional) if you want a creamier texture

FAQ

Q: Do I need to soak the lentils first? A: No, brown or green lentils dont need soaking, just rinse them and pick out any pebbles. Simmer them about 25 to 30 minutes until tender but not falling apart.

Q: Can I use canned lentils or red lentils instead? A: Yes to canned, drain and add near the end since theyre already cooked and youll need less broth. Red lentils cook much faster and turn mushy, so cut the cook time way down if you use them.

Q: How do I make the soup thicker or creamier? A: Simmer longer to reduce the liquid, or mash a cup of the cooked lentils against the side of the pot or pulse some of the soup with an immersion blender. Both give nice body without adding cream.

Q: Can I make this in an Instant Pot or pressure cooker? A: Yep, saute the onion/carrot/celery and garlic first, add lentils, tomatoes and broth, pressure cook high about 10 to 12 minutes then natural release 10 minutes. For red lentils use about 6 minutes and quick release, and skip pressure cooking for canned lentils.

Q: How should I store and reheat leftovers? A: Fridge for 4 to 5 days, freeze up to 3 months in airtight containers. Reheat on the stove adding a splash of water or broth, then taste and adjust salt and the vinegar or lemon at the end because flavors can dull after chilling.

Q: Is this soup vegan and can I change the flavor? A: Use vegetable broth to keep it vegan, and add smoked paprika or a splash of soy sauce for more depth. If you want meat add cooked sausage or shredded chicken near the end, but taste and adjust salt after adding meat.

Lentil Soup (seriously Amazing!) Recipe Substitutions and Variations

Lentils: swap brown/green for red split lentils for a creamier, faster cooking soup (use same cup measurement but check at 15-20 min), or use canned lentils (about 2 cups drained) for speed, or French Puy lentils if you want firmer texture.
Broth: if you don’t have stock use water plus 2-3 tsp bouillon paste or 1-2 bouillon cubes, or try mushroom broth for extra umami; just taste and cut salt as needed.
Smoked paprika: use regular sweet paprika plus a pinch of chipotle or ancho chili powder for smokiness, or sub 1 tsp liquid smoke very sparingly if you want deeper smoke notes.
Red wine vinegar/lemon: swap with 1 tbsp apple cider vinegar or white wine vinegar, or use the zest of 1 lemon plus a splash of water if you’re out of fresh juice.

Pro Tips

– Dont skip cooking the tomato paste and aromatics until they get a little color, it really deepens the whole soup. Just watch the garlic so it doesnt burn.

– Control the texture by mashing maybe a cup of lentils against the pot or giving a few quick pulses with an immersion blender, but dont turn it into baby food, leave some whole for chew.

– Always add the vinegar or lemon at the end, it wakes up the flavors. Taste after that and then add more salt if it needs it.

– Make extra, it gets better the next day. Cool quickly, store in the fridge or freeze in portions and when reheating thin with a splash of broth or water if it seems too thick.

Lentil Soup (seriously Amazing!) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I finally perfected a Classic Lentil Soup Recipe that hides one surprising pantry ingredient most home cooks never think to use.

Servings

servings

Calories

205

kcal

Equipment: 1. Large pot (6 to 8 qt) for simmering the soup
2. Cutting board and sharp chef’s knife for chopping veg, don’t rush it
3. Wooden spoon or heatproof spatula for stirring
4. Measuring cups and spoons for broth, lentils and spices
5. Colander or fine mesh sieve to rinse and drain the lentils
6. Can opener for the diced tomatoes
7. Ladle for serving
8. Immersion blender or potato masher (optional) if you want a creamier texture

Ingredients

1 cup dried brown or green lentils (use whatever you got)
2 tablespoons extra virgin olive oil
1 large yellow onion (about 1 cup)
2 medium carrots (about 1 cup)
2 celery ribs (about 1 cup)
3 garlic cloves
1 tablespoon tomato paste
1 (14 ounce) can diced tomatoes, with juices
6 cups low sodium vegetable or chicken broth
1 bay leaf (optional)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon black pepper
1 tablespoon red wine vinegar or juice of 1 lemon
2 tablespoons fresh parsley (optional)
1/4 teaspoon crushed red pepper flakes (optional)

Directions

Rinse 1 cup lentils and pick out any stones, drain well.
Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 large yellow onion (chopped), 2 medium carrots (diced) and 2 celery ribs (diced). Cook, stirring, until softened about 6 to 8 minutes, season a little with salt as they sweat.
Add 3 garlic cloves minced and 1 tablespoon tomato paste, cook 1 to 2 minutes more, stirring, until the paste darkens and smells richer.
Stir in 1 (14 ounce) can diced tomatoes with juices, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if using. Cook 2 minutes so the spices wake up.
Add the rinsed lentils, 6 cups low sodium vegetable or chicken broth and 1 bay leaf if using. Give it a stir and bring to a gentle boil.
Lower heat to a simmer, cover partially and cook until lentils are tender 25 to 30 minutes. Stir occasionally and add a splash more broth or water if it looks too thick.
Taste and add 1 teaspoon kosher salt or more to your liking, adjust black pepper, remove the bay leaf.
Stir in 1 tablespoon red wine vinegar or juice of 1 lemon and 2 tablespoons chopped fresh parsley for brightness. Taste again and tweak seasoning.
If you like a creamier soup, mash some lentils against the side of the pot with a spoon or pulse briefly with an immersion blender, dont overdo it though.
Ladle into bowls, finish with extra parsley or a grind of pepper, serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.