- Dish type
- Bean and lentil soup
- Lentil soup
As a busy uni student, I don't have much time to eat, let alone cook! This soup is easy and filling.
329 people made this
- 400g (14 oz) brown lentils
- 2L (3 1/4 pints) chicken stock
- 1 onion, diced
- 4 tablespoons tomato purée
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
MethodPrep:5min ›Cook:30min ›Ready in:35min
- In a large saucepan combine all ingredients. Bring to the boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.
Reviews & ratingsAverage global rating:(282)
Reviews in English (210)
Used different ingredients.add 4 chopped carrots-21 Jun 2009
This made us a very nice, healthy dinner. Thank you.-01 Oct 2008
Wow, This is a wonderful soup! Fast and easy to make and full of flavor. I just loved it! You are inspiring!!!-14 Feb 2012
Recipe: Red Lentil Soup
Lentil soup is comforting, simple, and easy to throw together. It’s my go-to meal when I want something hearty but healthy, when I feel like my body needs a reset from a spate of indulgent eating, or when I’m tasked with feeding vegetarian or vegan friends on a chilly day. This pared-down red lentil version is the one I make most often, and it never fails to please.
Red lentils are perfect for weeknights, or whenever you’re in a hurry to get a meal on the table. Due to how they’re processed, de-husked, and split before packaging, they cook up quicker than any other variety of legumes, although they are slightly lower in fiber than the larger whole varieties. Also note that while they’re a lovely salmon pink in the package, their color changes as they cook, fading to a golden-yellow hue as they melt into a soup, stew, or curry.
But their speediness is so appreciated. A half-hour is all it takes to go from stovetop to table, and much of that time is unattended.
While the soup is simmering, you’ve got some time to figure out what to serve alongside it. I often pair lentil soup with crusty bread, toasting it with a drizzle of olive oil and some shredded Parmesan cheese if I’m feeling indulgent. Slice your bread thick enough to tear off nice big hunks — perfect for dunking and swiping up the last few drops of soup.
As a finishing touch, consider topping your bowls with a swirl of peppery olive oil, a dollop of tangy yogurt, or, my personal favorite, gremolata. This simple combination of chopped garlic, parsley, and lemon zest gives the soup a punch of freshness and brightens up the bowl.
Easy Lentil Soup
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Lentils are healthy, meaty-tasting, and cook to a luscious state of tenderness far faster than their leguminous cousins, beans. They’re perfect for making filling and flavorful vegetarian soups like this one, with aromatic vegetables (onion, celery, and carrot), plus tomato and spinach for an extra boost of flavor and vitamins. For a special meal, bake a batch of savory Zucchini Brown-Butter Cornbread and toss a perfect little Mixed Greens Salad to serve alongside.
Note: You can use any color lentils you like, but split red lentils and yellow lentils will cook much faster and may disintegrate into the soup. So depending on your texture preferences, you may want to stick with brown, green, black, or Puy lentils for this recipe.
What to buy
Oster Pro 1200 Blender with Glass Jar, Smoothie Cup, and Food Processor Attachment, $64.99 on Amazon
Blend soups, sauces, and smoothies to perfection (and get some bonus attachments while you're at it you can use the food processor to quickly chop the veggies for this soup too).
- 5 cups lower-sodium chicken broth
- 2 cups water
- 1 (14-oz.) can petite diced tomatoes
- 2 cups dried green lentils
- 3 medium (3 oz. each) carrots, sliced into 1/4-in.-thick rounds (about 1 cup)
- 1 small (6 oz.) red onion, chopped (about 1 cup)
- 3 medium (2 oz. each) celery stalks, cut into 1/2-in. cubes (about 3/4 cup)
- 2 medium garlic cloves, minced (about 2 tsp.)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon tsp. dried marjoram
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 2/3 ounce Parmesan cheese, grated with a Microplane grater (about 1/4 cup)
Stir together broth, water, tomatoes, lentils, carrots, onion, celery, garlic, thyme, and marjoram in a 5-quart slow cooker. Cover and cook on LOW until lentils and vegetables are tender, 6 to 7 hours.
Transfer 2 cups lentil mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 45 seconds. Stir back into mixture in slow cooker. Stir in vinegar, salt, and pepper. Ladle soup evenly into 6 bowls sprinkle with parsley and cheese.
- Adding potatoes to this Easy Lentil Potato Soup makes is a lot more nutritious and filling.
- I’ve found out that soups with just lentils tend to often be pretty light and good for lunch or a side, but not a complete meal.
- My son also loves hearty soups like this Easy Lentil Potato Soup, so I needed to come up with more simple soup recipes.
- You can also blend it for small children.
I haven’t had a lot of time to cook 2-3 meals each day, that involve different courses, so recipes like this have been my favorite lately.
Are lentils better than rice? While each has its own distinct taste and texture, I prefer using lentils more, as they are healthier and contain more protein. Lentils are also slightly lower in carbohydrates and higher in dietary fiber than rice.
Think of this lentil recipe as a guide and method to making lentil soup— it’s absolutely delicious as written—and super flexible, too.
Feel free to add any herbs, spices, or veggies that you’d like and make it your own. If you’re adding extra veggies, add an extra 1/3 cup of liquid for every 1/4 cup of veggies you add. You can also eye it and add liquid (water or stock) as needed.
I love to make a side dish of cornbread or crusty bread to go with this lentil soup recipe, which pairs beautifully.
Here are a few ideas on how to customize this lentil soup:
How to Make This Lentil Soup Vegan
To make this recipe a completely vegan lentil soup, simply substitute the chicken broth for vegetable broth or vegetable stock.
How to Add More Protein To This Lentil Soup
Use protein-rich bone broth (aka long-simmered chicken stock) to add even more protein to this dish. You can make your own, which takes 12-48 hours, or find it at most grocery stores.
How to Add More Flavor
If you aren’t looking for a vegan dish, in particular, a quart of chicken stock deepens the flavor of this dish (I recommend it!). You can find quarts of high-quality chicken stock at just about any store. I prefer organic, but choose what you can.
How to Make Chicken Lentil Soup
- In a heavy soup pot, sauté onions and carrots in oil until they turn soft and translucent.
- Add chicken, lentils, bay leaves, cumin, salt and pepper to the pot.
- Add in water and bring to a boil. Turn down to a simmer and cook for 40 minutes.
- Add dill and remove it from the heat.
Note: Depending on how thick or thin you like your soup, add more or less water to the mix. The soup does thicken over time as the lentils absorb the water. Just keep in mind that the more water you add, the more seasoning you will need to compensate!
Easy lentil soup recipe
look at all of those delicious veggies in this soup
There are some soups that take all day to prepare. They need to simmer for hours or it’s a complicated endeavor that takes the better part of an afternoon. This isn’t one of those soups.
Lentil soup is ready in about 45 minutes from start to finish and most of that time is hands off. Which means you are free to get into your comfy clothes and relax for a bit while the soup is on the stove.
35 Best Lentil Soup Recipes That Are the Perfect Hearty Bowls for Chilly Nights
When the cold weather settles in, there's one thing that makes the long nights worth it: endless hearty soup recipes. So we&rsquove rounded up our favorite lentil soup recipes right here, because we think lentils make some of the most satisfying soups ever. Don&rsquot believe us? Well, get your soup pot or Dutch oven ready and test out these delicious recipes. There are some classics, such as the Italian vegetable lentil soup and hearty lentil and white bean soup. Or, try one of the Crock-Pot soup recipes that are so simple and tasty. We suggest the slow cooker Moroccan lentil and chickpea soup or the flavorful lemon rosemary lentil soup.
Lentils are great in soups because they're healthy and packed with protein, so you&rsquoll feel full at the end of your meal. They make great meals for healthy dinner ideas and are ideal if you&rsquore vegetarian, gluten-free, or just looking to make more nutritious choices. While you can have lentils any time of the year, these soups are especially perfect for chilly fall or winter nights because they make for hearty bowls. Your whole family will enjoy one of these lentil soup recipes for your next quick, easy dinner recipe.
This dairy-free and gluten-free soup is the perfect solution to a chilly fall or winter night.
Get the recipe at PinkWhen.
This lentil soup will fill you up with lots of protein and nutritious vegetables.
Get the recipe at Cooking Classy.
Ginger, turmeric, and cumin come together in this beautifully flavorful lentil soup.
Easy Lentil Soup is a Healthy Soup Recipe!
One of the reasons I love this soup is because it’s light and healthy. This soup is Weight Watchers friendly too. One serving is almost 2 cups- 261 calories and ZERO Weight Watchers Blue and Purple Points (5 Green). I’ll be making this one again and again!
This Easy Lentil Soup stores nicely in the refrigerator for several days. Just keep it stored in a sealed container. Warm up as much as you want for individual servings in the days following preparation. If the lentils soak up too much of the broth, it’s okay to add a little more beef broth to the soup as it’s stored in the fridge.