This cozy lentil soup is the kind of recipe you’ll want on repeat all fall and winter. It is thick, hearty, and packed with tender lentils, soft vegetables, and warm spices that make every spoonful so comforting. You get all the feel-good vibes of a big bowl of soup, plus plenty of protein and fiber to keep you full.
The best part? This lentil soup comes together in one pot with simple pantry ingredients, but tastes like it simmered all day. A touch of tomato, garlic, cumin, and smoked paprika gives it a rich, almost “restaurant-style” depth of flavor, without any complicated steps.
Lentil soup is also a superstar meal prep recipe. It reheats beautifully, freezes well, and somehow tastes even better the next day. Serve it with crusty bread, a simple salad, or over rice, and you’ve got an easy weeknight dinner everyone will love.
If you’ve been looking for a go-to lentil soup that checks all the boxes – cozy, healthy, budget-friendly, and seriously delicious – this lentil soup is it. Friends and family always ask for the recipe, and it quickly becomes a reader favorite!
Why You’ll Love This Lentil Soup
- Bold comfort food flavor: Lentil soup is warm, cozy, and deeply flavored with garlic, herbs, and tomatoes for the ultimate comfort food bowl.
- Better than restaurant: Simple pantry ingredients simmer together into a rich, hearty soup that tastes like your favorite restaurant version.
- High-protein and filling: Lentils add plant-based protein and fiber, making this a satisfying high-protein soup that keeps you full for hours.
- One-pot weeknight dinner: Everything cooks in one pot, which makes cleanup easy and keeps this recipe weeknight friendly.
- Meal prep dream: Lentil soup stores, reheats, and freezes beautifully, so it’s perfect for lunches and make-ahead dinners.
- Budget-friendly and flexible: Lentils and veggies are affordable and versatile, and you can easily swap in what you have on hand.
Ingredients for Lentil Soup
Here’s what you’ll need to make this cozy lentil soup. Most of these ingredients are pantry staples, and there are lots of easy substitutions.
Lentils
- Brown or green lentils (1 1/2 cups): These hold their shape nicely and cook up tender but not mushy, perfect for a hearty soup. You can use green lentils, brown lentils, or a mix; avoid red lentils here, as they break down more and make the soup much thicker and softer.
Vegetables and Aromatics
- Olive oil (2 tablespoons): Adds richness and helps soften the vegetables as they sauté. You can use avocado oil or canola oil in a pinch.
- Yellow onion (1 medium, diced): Brings sweetness and depth of flavor as it cooks; white onion also works.
- Carrots (2 medium, diced): Add a natural sweetness and color to the soup. Baby carrots are fine if that’s what you have.
- Celery (2 stalks, diced): Adds flavor and a classic soup base along with onion and carrot.
- Garlic (3–4 cloves, minced): Gives a savory, aromatic base that makes the whole soup taste richer; garlic powder can work if needed (about 1 teaspoon).
Tomatoes and Broth
- Tomato paste (2 tablespoons): Deepens the tomato flavor and gives the broth a lovely color and slightly thicker body.
- Diced tomatoes (1 can, 14.5 ounces): Add brightness, acidity, and texture. You can use crushed tomatoes if you prefer a smoother broth.
- Low-sodium vegetable broth (6 cups): This is the flavorful base of your soup. Low-sodium lets you control the salt. Chicken broth works too if you’re not keeping it vegetarian.
Spices and Seasoning
- Ground cumin (1 teaspoon): Adds warm, earthy flavor that pairs perfectly with lentils and tomatoes.
- Smoked paprika (1 teaspoon): Brings a subtle smoky flavor that makes the soup taste like it simmered for hours. Regular paprika can be used if that’s all you have.
- Dried thyme (1/2 teaspoon): Adds an herby, savory note that makes the soup feel classic and comforting. Italian seasoning can be used instead.
- Bay leaf (1): Infuses the soup with gentle flavor as it simmers; just remember to remove it before serving.
- Salt and black pepper: Start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust to taste at the end.
Finishing Touches
- Lemon juice (1–2 tablespoons): A squeeze of fresh lemon at the end brightens the whole pot and balances the earthy lentils.
- Fresh parsley (2–3 tablespoons, chopped): Adds a pop of color and fresh flavor on top. You can also use fresh cilantro if you like.
- Optional: Red pepper flakes (a pinch): For a little gentle heat if you like your lentil soup with a kick.
Lentil Soup Recipe Step-by-Step
Here’s exactly how to make this comforting lentil soup. It all comes together in one pot and is very forgiving, so don’t stress.
- 1. Sauté the veggies.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is turning translucent. If they start to brown too quickly, lower the heat a bit.
- 2. Add garlic and tomato paste.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Then add the tomato paste and stir it into the vegetables. Let it cook for 1–2 minutes, stirring often, until it darkens slightly in color. This step helps develop a deep, rich base flavor, so try not to rush it.
- 3. Season and add lentils.
Sprinkle in the cumin, smoked paprika, dried thyme, salt, and pepper. Stir to coat the vegetables in the spices, then add the lentils. Toss everything together so the lentils are lightly toasted in the spices for about 1 minute. This little toast helps give them extra flavor.
- 4. Add liquids and simmer.
Pour in the diced tomatoes with their juices and the vegetable broth. Add the bay leaf and give everything a good stir, scraping the bottom of the pot to release any browned bits (those add lots of flavor!). Bring the soup up to a gentle boil over medium-high heat.
- 5. Cook until the lentils are tender.
Once the soup is bubbling, reduce the heat to low, cover the pot with the lid slightly cracked, and let it simmer for 25–30 minutes, stirring occasionally. The lentils should become tender but not mushy, and the broth will thicken. If the soup looks too thick at any point, stir in a splash of broth or water until it’s as soupy as you like.
- 6. Finish with lemon and herbs.
When the lentils are soft and the soup is thick and cozy, remove the bay leaf. Stir in the fresh lemon juice and chopped parsley. Taste and adjust the seasoning with more salt, pepper, or lemon as needed.
- 7. Serve and enjoy.
Ladle the lentil soup into bowls and garnish with extra parsley, a drizzle of olive oil, or a sprinkle of red pepper flakes if you like a little heat. Serve with crusty bread, a simple salad, or over cooked rice for an even heartier meal.
Tips for Perfect Lentil Soup
- rinse the lentils: Always rinse dried lentils under cool water and pick out any tiny stones or debris before cooking for the best texture and clean flavor.
- Use low-sodium broth: Starting with low-sodium vegetable broth gives you control over the salt level so the soup doesn’t end up too salty.
- Don’t skip the lemon: A splash of fresh lemon juice at the end brightens the entire pot and makes the flavors pop.
- Simmer gently: Keep the soup at a gentle simmer, not a rolling boil, so the lentils cook evenly and don’t break apart too much.
- Adjust thickness: If the soup is too thick, add a bit more broth or water; if it’s too thin, let it simmer uncovered for a few extra minutes.
- Partially blend if you like: For an extra creamy texture, you can blend a few cups of the soup with an immersion blender and stir it back in.
Variations & Substitutions
- Add more veggies: Toss in diced potatoes, bell peppers, or chopped spinach or kale during the last 5–10 minutes of cooking for extra nutrition.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to give your lentil soup a little heat.
- Switch the protein: Stir in cooked shredded chicken or turkey at the end if you want extra protein and don’t need it vegetarian.
- Use different lentils: Brown and green lentils hold their shape best, but you can mix in a small amount of red lentils for extra creaminess.
- Herb swap: Try fresh cilantro instead of parsley, or add a sprig of fresh thyme or rosemary while the soup simmers.
- Make it creamy: Stir in a splash of half-and-half or coconut milk at the very end for a richer, creamier lentil soup.
- Low-carb tweaks: Skip serving with bread or rice and add extra leafy greens and vegetables to keep the soup lighter and lower in carbs.
- Lazy version: Use pre-chopped mirepoix (onion, carrot, celery) from the store to save time on weeknights.
Storing & Reheating
Lentil soup is one of the best soups for meal prep because it tastes even better the next day.
- In the fridge: Let the soup cool completely, then store it in airtight containers in the refrigerator for up to 4–5 days.
- In the freezer: Transfer cooled lentil soup to freezer-safe containers or zip-top bags, leaving a little room for expansion. Freeze for up to 3 months.
- To thaw: Place frozen soup in the fridge overnight, or thaw gently in a pot over low heat with the lid on and a splash of broth or water.
- To reheat: Warm the soup in a pot over medium-low heat, stirring occasionally, until hot. Add a little extra broth or water if it has thickened in the fridge. You can also reheat individual portions in the microwave.
- Refresh the flavor: After reheating, add a squeeze of fresh lemon juice and a sprinkle of parsley to brighten everything back up.
What to Serve with Lentil Soup
Lentil soup is hearty enough to be a main dish, but it pairs so well with simple sides.
- Crusty bread or garlic bread for dipping.
- Simple green salad with a light vinaigrette.
- Cooked rice or quinoa to make the soup extra filling.
- Roasted vegetables like broccoli, Brussels sprouts, or carrots.
- Grilled cheese or a simple sandwich for a cozy soup-and-sandwich night.
- Pita bread or naan for scooping up every last bit from the bowl.
“Reader Review “
“I made this lentil soup last night and my whole family went back for seconds. The lemon at the end makes such a difference. This is going straight into our weekly dinner rotation. “
This cozy lentil soup is such an easy weeknight dinner, but it also works beautifully for meal prep and casual entertaining. It’s comforting, budget-friendly, and endlessly customizable.
If you try this lentil soup, I’d love to hear how you liked it! Please leave a rating and a comment, and feel free to share a photo. How will you customize your pot of lentil soup – extra veggies, a little spice, or a creamy twist?
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Lentil Soup – Cozy, Easy, and So Flavorful
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This lentil soup is a cozy, hearty, and flavorful one-pot meal packed with tender lentils, vegetables, and warm spices, perfect for an easy weeknight dinner or meal prep-friendly lunch.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3–4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 1/2 cups dried brown or green lentils, rinsed and picked over
- 6 cups low-sodium vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1–2 tablespoons fresh lemon juice
- 2–3 tablespoons chopped fresh parsley
- Optional: pinch of red pepper flakes, for heat
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the garlic and cook for about 30 seconds, until fragrant. Add the tomato paste and cook, stirring often, for 1–2 minutes to deepen the flavor.
- Add the cumin, smoked paprika, dried thyme, salt, and pepper. Stir to coat the vegetables, then add the lentils and toss to combine.
- Pour in the diced tomatoes with their juices and the vegetable broth. Add the bay leaf and stir, scraping up any browned bits from the bottom of the pot.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
- Remove the bay leaf. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
- Serve hot, garnished with extra parsley, a drizzle of olive oil, and red pepper flakes if desired.
Notes
– Lentils: Brown or green lentils work best because they hold their shape. Avoid using only red lentils, which tend to break down and make the soup very thick.
– Broth: Use low-sodium broth so you can control the salt level. Chicken broth can be used for a non-vegetarian version.
– Texture: If you prefer a creamier soup, blend a few cups with an immersion blender and stir back into the pot. Add more broth or water to thin if it becomes too thick.
– Make-ahead: This lentil soup is perfect for meal prep. Store cooled soup in the fridge for up to 4–5 days or in the freezer for up to 3 months. Add a splash of broth or water when reheating if needed.
– Tools: A heavy-bottomed pot or Dutch oven works best for even cooking and prevents scorching on the bottom.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired