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Lentil Soup Recipe

    Lentil Soup Recipe

    When you are in the mood for a bowl of warm comfort, a traditional recipe for lentil soup is the way to go. This simple soup, which tastes like it came from a restaurant, is rich with vegetables, has a simple but vibrant spice blend, and is finished with lemon juice. It is sure to become a favorite in your household.

    This quick and simple recipe for lentil soup is not only highly nourishing but also extremely mouthwatering because to the straightforward combination of ingredients that I use. This uncomplicated and wholesome soup recipe can be completed in just one pot and produces a substantial amount of food; as a result, it is ideal for using up soup that has been already prepared. Not to mention, it freezes nicely so you can have easy meals in the future! This traditional and hearty soup is one that you are sure to fall in love with.


    Olive oil

    Canola oil, sunflower oil, avocado oil, safflower oil, and vegetable oil are all acceptable alternatives.

    Herbs and spices –

    spices including cumin, coriander, turmeric, and smoky paprika.

    Lentils –

    Lentils in their dry form, of any hue.

    Broth –

    Veggie or chicken. Use a low sodium solution.

    Leaves of bay –

    Either fresh or dried

    Tomates that have been crushed –

    Canned. There is also the option of using diced tomatoes.

    Lemon juice –

    Either fresh or in a bottle.

    Instructions for Preparing Lentil Soup

    Sauté veggies:

    To preheat the olive oil, place it in a soup pot or dutch oven and set the temperature to medium. Cook for five minutes after adding the onion, carrot, and celery, or until the onion is tender and translucent, whichever comes first. After adding the garlic, continue cooking for another 30 seconds.


    Coriander, turmeric, cumin, paprika, salt, and pepper should be stirred in at this point. Include the smashed tomatoes, lentils, broth, and bay leaves in this step. Combine everything, bring it to a boil, then immediately drop the heat to medium low and continue to cook for another 35–40 minutes, or until the lentils are cooked.


    Throw out the bay leaves and add the lemon juice while stirring. In order to check the seasoning, taste the food and make any required adjustments with salt and pepper. After garnishing with parsley and green onion, the dish is ready to be served.


    Before you store your lentil soup, check that it has reached room temperature and made sure it has. You can either keep the leftovers in the pot alone or move them to a container that seals tightly. The leftover lentil soup can be stored in the refrigerator for three to four days.


    Before storing the soup, ensure that it has been allowed to completely cool down to room temperature. After the soup has cooled, transfer it to an airtight container so that it can be stored in the freezer for up to six months.



    You may reheat the lentil soup that you have left over in the microwave or on the stovetop over a medium heat setting. If you notice that the soup has become too thick, you can thin it back out by adding a little bit of water or broth.


    It is recommended that you let the soup thaw overnight in the refrigerator before attempting to reheat it; however, you can still reheat it directly from the freezer by using either the microwave or the stove.