Lentil soup is the weeknight dinner that always satisfies—it’s nutrient-dense, flavorful, and perfectly filling. While it may not be known as the sexiest of soups, our recipe is anything but boring and ensures that this vegetable soup gets the attention it deserves. Another reason why we love it? The ingredients tend to be on the cheaper side, and it only requires a handful of staple items you may already have in your pantry. Kitchen-wise, all you need is a good soup pot, a knife, a cutting board, and some measuring spoons. This recipe calls for using the entire cans and broth—no messy measuring required, and no awkward leftover ingredients. Keep reading on to learn how to take this staple soup from good to great:
What type of lentils are the best for lentil soup:
We used dried brown lentils in this recipe, but you can really use whatever kind you please—green, red, or yellow all work here. That being said, keep in mind that the color of lentils you choose will affect the overall color of your soup. Whatever color you choose, make sure you’re using dried lentils—canned will be pre-cooked, which we don’t want.
How to make the best lentil soup:
While lentils are the star of the show here, this soup is nothing without a strong, flavorful base. Most soups require starting with key aromatics—this recipe calls for chopped carrots, onions, and garlic to add texture and enhance the lentils’ earthy flavor. Roasted tomatoes give the soup its acidity, while tomato paste builds richness on top of fragrant chicken or vegetable broth. Paprika, chili powder, and cumin add spice and depth alongside classic salt and pepper. That said, feel free to experiment with whatever spices you like or have on hand.
Lentils generally take about 35 to 40 minutes to cook, so once you bring your soup to a boil, you can simmer on low and cover completely until the timer is finished—they require very little maintenance. When your lentils are tender but still hold their shape, turn off the heat, cool the soup slightly, then serve with a handful of fresh parsley.
Storage:
To store, refrigerate in an airtight container for up to 4 days. Reheat in a small pot on the stove for best-tasting results.
Did you try making this? Let us know how it went in the comments!
Lentil soup is the weeknight dinner that always satisfies—it’s nutrient-dense, flavorful, and perfectly filling. While it may not be known as the sexiest of soups, our recipe is anything but boring and ensures that this vegetable soup gets the attention it deserves. Another reason why we love it? The ingredients tend to be on the cheaper side, and it only requires a handful of staple items you may already have in your pantry. Kitchen-wise, all you need is a good soup pot, a knife, a cutting board, and some measuring spoons. This recipe calls for using the entire cans and broth—no messy measuring required, and no awkward leftover ingredients. Keep reading on to learn how to take this staple soup from good to great:
What type of lentils are the best for lentil soup:
We used dried brown lentils in this recipe, but you can really use whatever kind you please—green, red, or yellow all work here. That being said, keep in mind that the color of lentils you choose will affect the overall color of your soup. Whatever color you choose, make sure you’re using dried lentils—canned will be pre-cooked, which we don’t want.
How to make the best lentil soup:
While lentils are the star of the show here, this soup is nothing without a strong, flavorful base. Most soups require starting with key aromatics—this recipe calls for chopped carrots, onions, and garlic to add texture and enhance the lentils’ earthy flavor. Roasted tomatoes give the soup its acidity, while tomato paste builds richness on top of fragrant chicken or vegetable broth. Paprika, chili powder, and cumin add spice and depth alongside classic salt and pepper. That said, feel free to experiment with whatever spices you like or have on hand.
Lentils generally take about 35 to 40 minutes to cook, so once you bring your soup to a boil, you can simmer on low and cover completely until the timer is finished—they require very little maintenance. When your lentils are tender but still hold their shape, turn off the heat, cool the soup slightly, then serve with a handful of fresh parsley.
Storage:
To store, refrigerate in an airtight container for up to 4 days. Reheat in a small pot on the stove for best-tasting results.
Did you try making this? Let us know how it went in the comments!
- Yields:
-
4 – 6
serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 276
Directions
-
- Step 1
In a large pot over medium heat, heat oil. Cook onions and carrots, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
- Step 2Add tomato paste and cook, stirring frequently, until brick red, 1 to 2 minutes. Add chili powder, paprika, cumin, salt, and pepper and cook, stirring frequently, until warmed through and fragrant, about 30 seconds.
- Step 3Add broth and lentils and stir to combine; season with salt and pepper, if needed. Bring to a boil, then reduce heat to low. Cover and simmer until slightly thickened and flavors have melded, 35 to 40 minutes. Let cool slightly.
- Step 4Divide soup among bowls. Top with parsley.
- Step 1
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