Name: The Best Lentil Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 medium carrots, peeled and chopped; 2 celery ribs, chopped; 14-ounce can crushed or diced tomatoes; 2 cups dry green or brown lentils; 7 cups vegetable broth; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 teaspoon salt, or to taste; 3 cups baby spinach, sliced into ribbons; 1 lemon, juiced (about 2 tablespoons)

Jump to Recipe· 4.8 from 8 reviews

If you’re on the hunt for a comforting, nourishing, and downright delicious bowl of warmth, you’ve landed in the right place. This The Best Lentil Soup Recipe is a kitchen favorite that’s stood the test of time in my home. It’s simple, made with everyday ingredients, and fills you with those cozy, “I made something amazing” vibes. Trust me, once you try this recipe, it’ll become your go-to whenever you need something hearty and healthy. Ready to dive in? Let’s make some magic happen!

💙

Why This Recipe Works

Simple, wholesome ingredients: Every component works together to build a rich, layered flavor without fancy extras.
Perfect balance of spices: The cumin, coriander, and smoked paprika add warmth but don’t overpower the lentils.
Versatile and forgiving: Whether you add more broth or blend it creamier, it adapts to what you need.
Satisfying yet light: The lemon juice brightens things up, making it fresh instead of heavy.

The Best Lentil Soup, hearty lentil soup recipe, easy lentil soup, healthy lentil soup, comforting lentil soup - A close-up view of a white pot filled with lentil soup, showing many small light brown lentils spread throughout a light orange broth. Bright green spinach leaves are scattered all over, adding color and texture. Small pieces of red tomatoes and orange carrot bits are mixed in, giving more color contrast. The broth looks smooth with some bubbles around the edges. A silver spoon is partially visible on the right side, placed inside the soup. The pot sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I’ve always loved how these ingredients come together to make a soup that’s both filling and full of flavor. You don’t need anything exotic — just the good stuff you probably already have. Here’s why each piece is a star in The Best Lentil Soup Recipe.

The Best Lentil Soup, hearty lentil soup recipe, easy lentil soup, healthy lentil soup, comforting lentil soup - Flat lay of fresh green and brown lentils scattered beside bright orange chopped carrots and light green celery ribs, a whole medium onion with its papery skin partially peeled back, three plump garlic cloves with smooth white skins, a handful of vibrant baby spinach leaves showing deep green shades and delicate veins, a bright yellow lemon cut in half revealing juicy segments, and a small pile of rich red crushed tomatoes with visible seeds and pulp, all naturally arranged with soft natural light highlighting their varied textures and colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Olive oil: Adds a smooth, fruity base and helps sauté the veggies to bring out their sweetness.
Onion: Provides natural sweetness and depth when cooked down.
Garlic: The aromatic backbone that makes everything smell and taste incredible.
Carrots: Give a subtle sweetness and nice texture with some chew.
Celery: Adds a faint earthy freshness that balances the sweeter veggies.
Crushed or diced tomatoes: Bring acidity and body to the soup, brightening the lentils.
Dry green or brown lentils: The star ingredient — packed with protein and fiber, they hold their shape nicely.
Vegetable broth: Builds a savory base; homemade if you can, but store-bought works fine.
Ground cumin: Warms the palate with a nutty, earthy kick.
Ground coriander: Adds a light citrusy note that complements the lemon later on.
Smoked paprika: Gives a subtle smoky depth without heat, making the flavors sing.
Salt: Enhances every flavor — taste as you go for best results.
Baby spinach (or kale): Boosts nutrition and freshness, wilting in just moments for a tender bite.
Lemon juice: The secret brightening agent that lifts the whole soup, preventing it from feeling heavy.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this soup is, so don’t be shy about making it your own! Some days, I like it extra smoky; other times, I pack in more greens to feel like I’m cheating with a salad in my soup. Play around and see what works for your palate.

Variation: If you want a warm kick, add a pinch of cayenne or chili flakes — I do this when I’m craving something a little spicy but cozy.
Diet-friendly changes: For a low-sodium version, start with low-salt broth and add salt slowly; it’s amazing how little you really need.
Seasonal swap: Swap spinach for kale or chard — just remember kale needs to simmer a bit longer to soften up nicely.
Texture tweak: Blend half the soup for a creamier texture that still has some bite to it — my go-to when feeding picky eaters.

Step-by-Step: How I Make The Best Lentil Soup Recipe

Step 1: Sauté the Veggies to Build Flavor

Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the chopped onions, garlic, carrots, and celery. Stir frequently — about 4 to 5 minutes — until the veggies soften and the onions turn translucent. This little step is crucial because it unlocks those sweet, savory flavors that form the soup’s foundation.

Step 2: Add Tomatoes, Lentils, Broth & Spices

Next, dump in your canned tomatoes with their juice, the lentils, vegetable broth, and spices: cumin, coriander, and smoked paprika. Give everything a good stir to combine — this is where all the magic starts blending together. Your kitchen is going to smell amazing right about now. Bring the pot to a boil, then lower the heat so it simmers gently.

Step 3: Simmer Until Lentils Are Tender

Let your soup simmer for about 30 minutes, stirring occasionally. The lentils will plump up and soften, and the soup will thicken nicely. Keep an eye on the texture — if it gets too thick for your taste, add a splash of broth or water to loosen it up. For a smoother, creamier soup, blend a few pulses with an immersion blender or carefully blend a portion in a regular blender and stir it back in.

Step 4: Add Greens & Brighten with Lemon

Finally, stir in the baby spinach (or kale) and the fresh lemon juice. The greens will wilt quickly—give it just a minute or two—and the lemon adds that fresh zing that keeps the soup from feeling too heavy. Taste and add salt as needed; sometimes a pinch more brings everything to life.

💡

Pro Tips for Making The Best Lentil Soup Recipe

Use green or brown lentils: They hold their shape better than red lentils, which can become mushy fast.
Watch your simmer: Keep the heat low once boiling to prevent scorching at the bottom of the pot.
Don’t skip the lemon: It’s the finishing touch that makes the soup taste vibrant rather than dull.
Sauté your veggies well: This adds sweetness and complexity, elevating the soup beyond “just lentils and broth.”

How to Serve The Best Lentil Soup Recipe

The Best Lentil Soup, hearty lentil soup recipe, easy lentil soup, healthy lentil soup, comforting lentil soup - A close-up of a ladle full of cooked lentils mixed with small pieces of orange carrots and finely chopped onions in a thick orange-brown broth, sprinkled with small green herb leaves, held above a white marbled surface with more lentil stew visible underneath, showing a soft, chunky texture with vibrant green, orange, and brown colors, photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often sprinkle a little crumbled feta or a dollop of plain yogurt on top when I want a creamy contrast. Fresh herbs like parsley or cilantro add a lovely burst of green freshness. If you’re into texture, a drizzle of good extra virgin olive oil or some toasted pumpkin seeds adds a nice crunch.

Side Dishes

Some crusty bread is my favorite companion here—whether it’s a rustic sourdough or garlic naan for a global twist. Sometimes I pair it with a simple side salad for extra veggies, or roasted root veggies to keep the meal hearty but balanced.

Creative Ways to Present

For special occasions, I like serving this soup in pretty mugs or mini crocks with a sprinkle of toasted nuts and a swirl of cream on top. You can also turn leftovers into a thick dip for crackers by blending it completely smooth—always a crowd-pleaser at casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I usually store leftover lentil soup in an airtight container in the fridge. It stays fresh and tasty for about 4 to 5 days, which is perfect for busy weeknights when you need a quick meal. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully and is such a lifesaver for me. I portion it into individual freezer-safe containers or large tubs, then defrost in the fridge overnight before reheating. Just be mindful to leave out the spinach if you plan to freeze; I add fresh greens when reheating so they stay bright and fresh.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. Adding a splash of broth or water if it’s too thick helps it warm evenly without sticking or burning. If you like, toss in fresh spinach while reheating so it wilts just right.

FAQs

Can I use red lentils instead of green or brown in this soup?

Red lentils cook faster and tend to break down more, making the soup creamier and less chunky, which some folks love. If you go this route, reduce the cooking time to about 15-20 minutes and keep an eye on the soup’s consistency to avoid it getting too mushy.
Is this soup vegan?

Absolutely! This recipe uses vegetable broth and plant-based ingredients only, making it perfect for vegans and vegetarians. Just double-check your broth’s label to be sure it’s veggie-friendly.
Can I make this soup in a slow cooker?

Yes, you can! Start by sautéing the veggies to build flavor, then add everything (except the spinach and lemon juice) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add spinach and lemon juice toward the end, about 10 minutes before serving.
How do I make the soup thicker or thinner?

To thicken, simmer uncovered for a few extra minutes, or partially blend the soup. To thin, add vegetable broth or water a little at a time until it reaches your desired consistency.

Final Thoughts

Honestly, making The Best Lentil Soup Recipe feels like a warm hug from the inside out—every time. It’s the kind of meal that’s easy enough for weeknight dinners, but flavorful and wholesome enough to impress your guests. Plus, it’s forgiving and flexible, which I find invaluable on busy days. I really hope you give this recipe a try soon—it might just become your new favorite too.