This lentil soup is thick, cozy, and packed with simple pantry goodness. You get tender lentils, sweet carrots, and a savory broth that turns silky as it simmers. A squeeze of lemon at the end makes the whole pot taste brighter and fresher. It’s the kind of comforting soup you’ll want on repeat for easy weeknight dinners and meal prep.
Intro
When you need something warm, filling, and easy, lentil soup always delivers. It’s a one-pot meal that feels like a hug in a bowl, and it’s made with everyday ingredients you probably already have.
The standout trick here is simmering the lentils until the broth naturally thickens, then finishing with lemon for balance. That small step is what makes this lentil soup taste “restaurant cozy,” not flat.
It’s a reader-favorite style of soup for a reason: it’s budget-friendly, high-protein, and tastes even better the next day. If you’re looking for a meal prep friendly soup that won’t bore you, this is it.
Why You’ll Love This Lentil Soup
- Ultimate comfort food: Warm, thick, and cozy with classic soup flavor.
- One-pot cleanup: Everything cooks in a single pot, perfect for a busy weeknight.
- High-protein & satisfying: Lentils make this a filling dinner that sticks with you.
- Pantry-friendly: Mostly shelf-stable basics, plus a few fresh veggies.
- Meal prep friendly: It reheats beautifully for quick lunches.
- Customizable: Make it spicy, add greens, or blend it a bit for extra creaminess.
Ingredients for Lentil Soup
Soup Base
- Olive oil (2 tablespoons): Starts flavor and helps the veggies soften without burning.
- Sub: avocado oil or any neutral oil.
- Onion (1 large): Sweet, savory base that makes the soup taste rich.
- Sub: 1 1/2 cups chopped yellow or white onion.
- Carrots (2 medium): Adds sweetness and color.
- Celery (2 stalks): Adds a classic soup backbone.
- Garlic (4 cloves): Brings warmth and depth.
- Sub: 1 teaspoon garlic powder in a pinch.
Lentils & Liquid
- Brown or green lentils (1 1/2 cups): Hold their shape and turn tender without getting mushy.
- Sub: French green lentils work great; avoid red lentils here unless you want a softer, thicker texture.
- Low-sodium vegetable broth (8 cups): Lets you control the salt while building big flavor.
- Sub: low-sodium chicken broth if you prefer.
- Diced tomatoes (1 can, 14.5 ounces): Adds gentle acidity and a deeper savory taste.
- Sub: crushed tomatoes for a smoother soup.
Seasoning
- Ground cumin (1 1/2 teaspoons): Adds warm, cozy flavor.
- Smoked paprika (1 teaspoon): Adds a subtle smoky note.
- Sub: regular paprika if needed.
- Bay leaf (1): Quietly boosts “simmered all day” flavor.
- Kosher salt + black pepper: Season to taste; start light and adjust at the end.
Finishers
- Fresh lemon juice (1–2 tablespoons): Brightens the whole pot (don’t skip this step).
- Chopped parsley (1/4 cup): Fresh pop at the end.
- Sub: dill or cilantro if that’s what you love.
- Baby spinach (2 cups, optional): Wilts in fast for extra greens.
How to Make Lentil Soup
- Sauté the veggies. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 8–10 minutes, stirring often, until softened and lightly golden. (This is where a lot of flavor starts, so take your time.)
- Stir in garlic and spices. Add garlic, cumin, and smoked paprika. Cook 30–60 seconds until fragrant. If it looks dry, add a tiny splash of broth and scrape the bottom—those browned bits are flavor.
- Add lentils and liquids. Pour in the lentils, broth, diced tomatoes (with juices), and bay leaf. Increase heat to high and bring to a gentle boil.
- Simmer until tender. Reduce heat to low, cover partially, and simmer 25–35 minutes, stirring once or twice, until lentils are tender. If the soup gets too thick, whisk in a little more broth until it’s the texture you like.
- Adjust the texture. For a creamier soup without cream, mash a small scoop of lentils against the side of the pot, or blend 1–2 cups and stir it back in. (You’ll get that silky, cozy feel.)
- Finish with lemon and herbs. Turn off the heat. Stir in spinach (if using) until wilted, then add lemon juice and parsley. Taste and season with more salt and pepper until the flavor pops.
Reader Review: “This lentil soup is officially in our weekly rotation. The lemon at the end makes it taste so fresh!”
Tips for Perfect Lentil Soup
- Don’t rush the sauté: Soft, lightly golden veggies make the soup taste deeper.
- Rinse the lentils: It helps remove dust and keeps flavors clean.
- Simmer gently: A hard boil can make the lentils split and turn the soup muddy.
- Salt at the end: Broth and tomatoes vary; seasoning late helps you nail it.
- Add lemon last: Heat can dull the brightness, so add it off the heat.
- If it thickens overnight: Just add a splash of broth when reheating until it’s silky.
Variations & Substitutions
- Make it spicy: Add red pepper flakes or a small spoon of hot sauce.
- Add extra veggies: Try diced sweet potato, zucchini, or chopped mushrooms.
- Protein boost: Stir in cooked shredded chicken or cooked sausage slices if you want it heartier.
- Mediterranean vibe: Add oregano and finish with a drizzle of olive oil and a sprinkle of feta.
- Curry twist: Swap cumin for curry powder and add a little coconut milk at the end.
- Gluten-free: This lentil soup is naturally gluten-free (just check your broth label).
- Thicker or smoother: Blend more of the soup for a creamy texture without dairy.
- Lazy version: Use pre-chopped mirepoix (onion, carrots, celery) from the store.
Storing & Reheating
- Fridge: Store in an airtight container for 4–5 days. The soup will thicken as it sits (that’s normal).
- Freezer: Freeze in portions for up to 3 months. Leave a little space in the container for expansion.
- Reheat: Warm on the stove over medium-low heat or microwave in short bursts. Add broth or water as needed to loosen it.
Serving Suggestions & Pairings
- Crusty bread or garlic toast for dipping
- Simple green salad with lemony dressing
- Roasted vegetables for a cozy dinner spread
- Over rice for an extra-filling bowl
- With a sprinkle of Parmesan or feta on top
If you make this lentil soup, leave a rating and a comment, and share what you added to your pot. Do you like yours extra lemony, extra spicy, or extra thick?
Print
Lentil Soup – Easy Cozy One-Pot Weeknight Favorite
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This lentil soup is a cozy, high-protein one-pot meal with tender lentils and vegetables, finished with lemon for fresh, bright flavor.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 1/2 cups dry brown or green lentils, rinsed and drained
- 8 cups low-sodium vegetable broth
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 1 bay leaf
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 cups baby spinach (optional)
- 1–2 tablespoons fresh lemon juice (to taste)
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 8–10 minutes until softened.
- Add garlic, cumin, and smoked paprika. Cook 30–60 seconds until fragrant.
- Stir in lentils, broth, diced tomatoes, and bay leaf. Bring to a gentle boil.
- Reduce heat to low and simmer partially covered 25–35 minutes, until lentils are tender.
- For a thicker soup, mash some lentils against the side of the pot or blend 1–2 cups and stir back in.
- Turn off heat. Stir in spinach (if using) to wilt, then add lemon juice and parsley. Season with more salt and pepper to taste. Remove bay leaf before serving.
Notes
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 8–10 minutes until softened.
Add garlic, cumin, and smoked paprika. Cook 30–60 seconds until fragrant.
Stir in lentils, broth, diced tomatoes, and bay leaf. Bring to a gentle boil.
Reduce heat to low and simmer partially covered 25–35 minutes, until lentils are tender.
For a thicker soup, mash some lentils against the side of the pot or blend 1–2 cups and stir back in.
Turn off heat. Stir in spinach (if using) to wilt, then add lemon juice and parsley. Season with more salt and pepper to taste. Remove bay leaf before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired