I love this recipe because it’s wholesome and cozy without being heavy. I enjoy how the lentils break down just enough to make the soup naturally thick and comforting. I also like that it’s versatile, easy to scale for a crowd, and made with pantry staples I usually already have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢2 tablespoons olive oil ▢1 medium onion, finely chopped ▢6 cloves garlic, finely chopped or minced ▢3 carrots, finely chopped ▢3 cup celery stalks, finely chopped ▢2 teaspoons salt ▢1 pound lentils, picked and rinsed ▢1 (15-ounces) can diced tomatoes ▢6 cups chicken or vegetable broth, plus more if needed ▢1/2 teaspoon ground coriander ▢1/2 teaspoon ground cumin ▢1/4 teaspoon ground black pepper ▢1/4 teaspoon ground all-spice ▢1/4 teaspoon ground ginger ▢Juice from 1/2 lemon, (about 2 teaspoons)
Directions
I start by heating the olive oil in a large pot or Dutch oven over medium heat. I add the onion, garlic, carrots, and celery and sauté everything together, stirring often, until the onion turns translucent and fragrant.
Next, I add the lentils, diced tomatoes, broth, coriander, cumin, black pepper, all-spice, and ginger. I stir well and bring the soup to a boil. Once boiling, I reduce the heat, cover the pot, and let it simmer until the lentils are tender.
When the lentils are fully cooked, I season the soup to taste and remove it from the heat. I stir in the fresh lemon juice, which really brightens everything up. If I want a creamier texture, I blend a portion of the soup and stir it back into the pot, adding extra broth if needed to reach my preferred consistency.
Servings and Timing
This recipe makes about 8 servings. Prep time is roughly 10 minutes, cook time is about 35 minutes, and total time comes to approximately 45 minutes.
Variations
I sometimes add spinach or kale at the end for extra greens. When I want a smokier flavor, I sprinkle in a little smoked paprika. If I’m craving extra protein or texture, I like adding diced potatoes or serving the soup with crusty bread on the side.
Storage/Reheating
I store leftover lentil soup in an airtight container in the refrigerator for up to 5 days. I reheat it gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
FAQs
What type of lentils work best?
I prefer brown or green lentils because they hold their shape well in soup.
Do lentils need to be soaked?
I don’t soak lentils since they cook perfectly without soaking.
Can I make this soup vegan?
I make it vegan by using vegetable broth instead of chicken broth.
Why add lemon juice at the end?
I add lemon juice because it adds brightness and balances the earthy lentils.
Can I freeze lentil soup?
I freeze it in airtight containers for up to 3 months.
How do I make it creamier without cream?
I blend a portion of the soup and stir it back in.
Can I use red lentils?
I can, but I reduce the cooking time since red lentils cook much faster.
Is this soup good for meal prep?
I think it’s perfect for meal prep because the flavors improve over time.
Can I cook this in an Instant Pot?
I can make it in the Instant Pot using the sauté and pressure cook functions.
How do I thin the soup if it’s too thick?
I add extra broth until it reaches the consistency I like.
Conclusion
This lentil soup is one of my favorite go-to recipes when I want something healthy, filling, and comforting. I love how simple it is to make and how satisfying each bowl feels, making it a recipe I’m always happy to return to.
A hearty, comforting lentil soup made with simple pantry staples, vegetables, and warm spices, naturally thick and nourishing with a bright finish of lemon.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
6 cloves garlic, finely chopped or minced
3 carrots, finely chopped
3 cups celery stalks, finely chopped
2 teaspoons salt
1 pound lentils, picked and rinsed
1 (15-ounce) can diced tomatoes
6 cups chicken or vegetable broth, plus more if needed
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon ground all-spice
¼ teaspoon ground ginger
Juice of ½ lemon (about 2 teaspoons)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, garlic, carrots, and celery. Sauté, stirring often, until the onion is translucent and fragrant.
Add the lentils, diced tomatoes, broth, coriander, cumin, black pepper, all-spice, and ginger. Stir well.
Bring the soup to a boil, then reduce the heat, cover, and simmer until the lentils are tender.
Season to taste and remove from heat.
Stir in the fresh lemon juice.
For a creamier texture, blend a portion of the soup and stir it back in, adding extra broth if needed.
Notes
Brown or green lentils work best for holding their shape.
Blending part of the soup creates creaminess without dairy.
Add extra broth when reheating if the soup thickens.
