My Easy Lentil Soup recipe is ready to give you that warm bowl of comfort you’ve been craving. While this recipe is gluten-free, vegan, low-calorie, and loaded with fibre, it’s so delicious! Your whole family will be begging for seconds.
I’m obsessed with this easy and comforting recipe. Lentil soup is so filling, nutritious, and with my simple blend of flavors it is also incredibly delicious. Make a big batch for dinner and I guarantee you’ll be counting down the minutes until you can enjoy the leftovers for lunch the next day.
Speaking of leftovers, this recipe also freezes really well. I like to make a double batch of this soup, enjoy half of it for dinner, and then freeze the rest for a future night when I don’t have time put together a nice homemade meal. You can also customize your soup with mix-ins! It’s a great way to clean out extra cans in your pantry or veggies in your fridge.
Ingredients
The ingredient list may look a little long, but just give it a read. It’s made with staples that you probably already have in your kitchen! Keep scrolling for the full recipe and ingredient amounts.
- Olive oil – You can also use avocado, safflower, sunflower, or vegetable oils.
- Onion – I used a white onion but red or yellow will work as well.
- Carrot & celery – Feel free to cut the pieces as small or large as you prefer.
- Garlic – You can use more or less.
- Tomato paste – You will usually find tomato paste in a small can or squeezable tube.
- Smoked paprika – While regular paprika will work, the smokiness adds a beautiful deep flavor to your soup. I recommend buying a jar!
- Cumin – You can use more or less.
- Salt & pepper – Season to taste.
- Tomato sauce – Passata will work as well.
- Dried lentils – You can use any color, but make sure they’re small.
- Water – Low sodium chicken or vegetable broth will work too.
- Bay leaf – I used a dried bay leaf, but you can use fresh.
- Lemon juice – I always like to use freshly squeezed.
How to Make Lentil Soup
- Sauté the veggies: Heat the olive oil over medium-high heat in a large dutch oven. Add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the tomato paste, spices, salt, and pepper. Cook for 1 minute.
- Finish the soup: Add the tomato sauce, lentils, water, and bay leaf. Stir everything well and simmer for 34-40 minutes covered. Stir in the lemon juice, garnish with parsley, and enjoy!
What Else Can I My Soup?
I kept this recipe nice and simple, but you can load it up with tons of different goodies! Give these ideas a try:
- Cooked ground meats such as beef, chicken, turkey, pork, or sausage.
- Potatoes or squash cut into small bite-sized pieces
- Kale
- Corn
- Peas
- Fresh herbs
- Beans
What to Serve With This Soup
My favorite way to serve this soup is with a nice homemade crusty bread. It’s so wonderfully filling on its own, I would serve it with something lighter like a salad, if anything at all. Give some of these ideas a try!
- Avocado Tomato Salad
- Garlic Herb Red Potato Salad
- Creamy Cucumber Salad
- Honey Rolls
- Buttermilk Parmesan Biscuits
- No Knead Skillet Bread
Leftovers
Store leftovers in an airtight container for 3-4 days. Reheat either in the microwave at 30 second intervals, stirring in between, or on the stovetop over medium heat.
You can also store your leftovers in the freezer up to 6 months. I find it’s easiest to first transfer the soup to the fridge to thaw overnight, then heat it up using your preferred method.
Did You Love This Recipe? Try These!
- Minestrone Soup
- Easy Hamburger Soup
- Red Lentil and Chicken Soup
- Beef Barley Soup
- Stuffed Pepper Soup
- Beef Lentil Soup
- Baked Potato Soup
Craving More? Follow Along:
Easy Lentil Soup
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 1 large carrot chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 2 teaspoon smoked paprika
- 1/2 teaspoon cumin ground
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 14 ounce tomato sauce
- 1 pound dried lentils any color, but use small lentils
- 8 cups water
- 1 bay leaf
- 2 tablespoon lemon juice freshly squeezed
Instructions
- Heat the olive oil in a large Dutch oven over medium-hight heat. Add the onion, carrots and celery and saute for about 5 minutes or until the onion and veggies soften. Stir in the garlic and cook for another 30 seconds.
- Stir in the tomato paste, paprika, cumin, salt and pepper. Cook for about 1 minute.
- Add in the tomato sauce, lentils, water, bay leaf and stir well. Bring to a boil
- Reduce to a simmer and cook for 35 to 40 minutes, covered.
- Stir in the lemon juice, and adjust for seasoning if needed. Garnish with parsley if preferred and serve with crusty bread.
Tips & Notes:
- Store leftovers in an airtight container for 3-4 days. Reheat either in the microwave at 30 second intervals, stirring in between, or on the stovetop over medium heat.
- You can also store your leftovers in the freezer up to 6 months. I find it’s easiest to first transfer the soup to the fridge to thaw overnight, then heat it up using your preferred method.
This soup is so good!! I used veggie broth instead of water & substituted a can of petite diced tomatoes & liquid for 2 cups of broth/water. Also chose red lentils. I’ll definitely make this again!!
I’m so glad you liked it!