Name: Easy Lentil Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 tablespoons olive oil; 1 large yellow onion (finely chopped); 2 medium carrots (peeled and diced into ½-inch pieces); 2 stalks celery (diced into ½-inch pieces); 3 cloves garlic (minced); 1.5 teaspoons ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon dried thyme; 1 can diced tomatoes (14.5 ounce, undrained); 1.5 cups brown or green lentils (rinsed and drained); 8 cups vegetable broth; 1 bay leaf; 1.5 teaspoons kosher salt (plus more to taste); 0.5 teaspoon black pepper (freshly ground); 2 tablespoons lemon juice (fresh); 0.25 cup fresh parsley (chopped, for garnish)

This easy lentil soup is the ultimate comfort food made from scratch with simple, wholesome ingredients. It’s ready in just over an hour and full of nourishing vegetables and warming spices. You’ll love how this hearty vegetarian dish transforms basic pantry staples into something truly special.

I first tasted this soup during a chilly autumn evening in a small village where the aroma of simmering lentils and spices filled the air. The memory stayed with me, and I’ve refined this recipe over the years to capture that perfect balance of earthiness and brightness. It’s become my go-to when I need something nourishing yet effortless, especially when paired with a slice of crusty bread or a simple salad. On particularly cold nights, I’ll serve it alongside my favorite creamy potato soup for a comforting meal that warms from within. The lemon juice stirred in at the end makes all the difference, much like it does in my beloved Greek lemon chickpea soup.

What Makes This Simple Soup Special

Made From Scratch Flavor: Deep, developed tastes that far exceed any canned version.
Quick & Easy: Ready in just over an hour with minimal hands-on time.
Budget Friendly: Uses affordable ingredients that stretch your grocery budget.
Meal Prep Ready: Tastes even better the next day, perfect for make-ahead meals.

What You’ll Need for Perfect easy lentil soup

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Olive oil: Use good quality extra virgin for the best flavor foundation.
Yellow onion: Provides the aromatic base that builds depth.
Carrots: Adds natural sweetness and vibrant color.
Celery: Contributes earthy notes and textural interest.
Garlic: Fresh minced garlic delivers the most potent flavor.
Ground cumin: Warm spice that complements the earthiness of lentils.
Smoked paprika: Adds subtle smokiness without overwhelming heat.
Dried thyme: Herbal note that ties all the flavors together.
Diced tomatoes: Canned with juices for acidity and body.
Brown or green lentils: Hold their shape better than red varieties.
Vegetable broth: Use low-sodium to control the salt level.
Bay leaf: Infuses subtle complexity that permeates the entire soup.
Kosher salt: Larger crystals dissolve evenly throughout cooking.
Black pepper: Freshly ground provides the best peppery bite.
Lemon juice: Brightens all the flavors at the very end.
Fresh parsley: Garnish that adds freshness and visual appeal.

Easy Lentil Soup

Make this easy lentil soup with simple ingredients in just over an hour. A hearty vegetarian meal perfect for lunch or dinner with rich flavor and tender lentils.

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Dinner, Lunch

Cuisine American

Servings 6 servings

Calories 280 kcal

Equipment

Dutch oven or heavy-bottomed pot
knife
cutting board
measuring spoons
measuring cups
spatula

Ingredients

2 tablespoons olive oil
1 large yellow onion finely chopped
2 medium carrots peeled and diced into ½-inch pieces
2 stalks celery diced into ½-inch pieces
3 cloves garlic minced
1.5 teaspoons ground cumin
1 teaspoon smoked paprika
0.5 teaspoon dried thyme
1 can diced tomatoes 14.5 ounce, undrained
1.5 cups brown or green lentils rinsed and drained
8 cups vegetable broth
1 bay leaf
1.5 teaspoons kosher salt plus more to taste
0.5 teaspoon black pepper freshly ground
2 tablespoons lemon juice fresh
0.25 cup fresh parsley chopped, for garnish

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until it shimmers. Add the chopped onion, carrots, and celery and cook, stirring occasionally, for 7 to 8 minutes until the vegetables have softened and the onion is translucent.
Stir in the minced garlic, cumin, smoked paprika, and dried thyme and cook for 1 minute until fragrant.
Pour in the undrained diced tomatoes, rinsed lentils, vegetable broth, and bay leaf. Increase the heat to high and bring the soup to a rolling boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 35 to 40 minutes, stirring occasionally, until the lentils are very tender and have begun to break down slightly.
Remove the pot from the heat and discard the bay leaf. Stir in the salt, pepper, and fresh lemon juice. Taste and adjust seasoning with more salt if desired.
Ladle the soup into bowls and garnish each serving with a sprinkle of chopped fresh parsley.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword easy, lentil soup, vegetarian

Ways to Customize This Soup

Add Protein: Stir in cooked chicken or turkey for extra heartiness.
Spicy Version: Include red pepper flakes or diced jalapeños for heat.
Creamy Texture: Blend half the soup for a thicker consistency.

My Favorite Tips for Perfect Soup

Use Fresh Ingredients: Fresh garlic and herbs make a noticeable difference in flavor depth.
Get the Right Texture: Simmer until lentils are tender but not mushy for the perfect bite.
Season Properly: Add salt gradually and taste as you go to avoid over-salting.
Let It Rest: Allow the soup to sit for 10 minutes before serving for flavors to meld, much like my technique for vegetable beef soup.

How to Store Your Lentil Soup

Store: Refrigerate in airtight containers for up to 5 days, allowing it to cool completely first.
Freeze: Freeze in portion-sized containers for up to 3 months, leaving headspace for expansion.
Reheat: Warm gently on the stovetop over medium heat, stirring occasionally until hot.
Make-Ahead Tip: The flavors improve overnight, making this ideal for advance preparation.

Frequently Asked Questions

Do you have to soak lentils for soup?

No, you don’t need to soak lentils before making soup. Unlike dried beans, lentils cook relatively quickly without soaking. Just rinse them thoroughly to remove any debris before adding to your soup.

What makes lentil soup taste better?

The secret to great lentil soup is building layers of flavor. Sautéing aromatics like onion, carrots, and celery first creates a flavor foundation. Fresh lemon juice added at the end brightens all the flavors beautifully.

Can I use red lentils instead of brown?

Yes, but red lentils cook faster and break down more, creating a creamier texture. Reduce the cooking time by 10-15 minutes if substituting red lentils for brown or green varieties.

Why is my lentil soup so thick?

Lentils absorb liquid as they cook and continue thickening as they sit. If your soup becomes too thick, simply thin it with additional vegetable broth or water when reheating.

More Hearty Soups You’ll Love

Why This easy lentil soup Will Become Your Favorite

With its hearty texture and warming spices, this nourishing soup is perfect for busy weeknights or cozy weekends. It’s incredibly easy to make from scratch yet delivers complex flavors that taste like they simmered all day. I know this will become a regular in your rotation, just as it has in mine.

Hearty Lentil Soup