Best Lentil Soup
The best lentil soup recipe! It's healthy, warming, and easy to make with pantry ingredients. Fresh herbs and spices add delicious flavor.
- Total time
- 1 hr
- Active time
- 15 min
- Yield
- 4, 4 to 6
- Difficulty
- Medium
- Equipment
- 4 required
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints10 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Yellow Onion
1 medium yellow onion (chopped)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Lentil Soup
Carrot
4 medium carrots (chopped (2 cups))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Lentil Soup
Stalks Celery
2 celery stalks (chopped)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Lentil Soup
Leaves Kale
6 small or 3 large kale leaves (stems finely diced, leaves chopped (8 cups))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Lentil Soup
Ground Cumin
Heaping ½ teaspoon ground cumin
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Details and source
Source: Lentil Soup
Garlic
4 garlic cloves (grated)
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Details and source
Source: Lentil Soup
Fire-Roasted Tomatoes
1 (14-ounce) can fire-roasted diced tomatoes
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Details and source
Source: Lentil Soup
Green Lentils
¾ cup dry green lentils (rinsed)
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Details and source
Source: Lentil Soup
Parsley
½ cup chopped fresh parsley (for garnish)
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Source: Lentil Soup
Parmesan Cheese
Grated Parmesan cheese (for serving, optional)
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Source: Lentil Soup
Additional ingredient notes
Lentil Soup Ingredients
Here’s what you’ll need to make this soup: Lentils, of course!
The best types of lentils for this recipe are green lentils or French lentils, also known as Le Puy lentils. They hold their shape nicely in the soup, adding satisfying texture. Brown lentils are also a fine option. Red lentils are too mushy for this recipe. If you have them on hand, go check out my red lentil soup instead! Extra-virgin olive oil – For richness. Onion, garlic, carrot, and celery – They create the soup’s aromatic base. Fresh kale – You’ll use the whole leaves, stems and all!
Recipe Variations
Don’t have these exact ingredients on hand?
These swaps work nicely: Replace the kale with another leafy green like fresh spinach or Swiss chard. Use 1 teaspoon dried thyme instead of the fresh sprigs. Replace the celery with 1 small fennel bulb, diced. Finish the soup with a squeeze of fresh lemon juice instead!
Required setup
Equipment
large pot
Source recipe card equipment.
Source recipe card equipment.
Source recipe card equipment.
Method Overview
Structured method notes that are separate from the step timeline.
How to Make Lentil Soup
This lentil soup recipe is easy to make!
Here’s how it goes: First, sauté the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat and add the onion, carrots, celery, kale stems, and cumin. Cook until they soften, about 8 minutes. Next, simmer the soup. Add the garlic, tomatoes, lentils, vinegar, thyme, and broth. Tip: Rinse the lentils before cooking to remove any stones or debris. Cover and cook until the lentils are tender, 25 to 30 minutes. Adjust the heat as needed to maintain a gentle simmer.
Can you freeze lentil soup?
Allow it to cool to room temperature, and then seal it in airtight containers or jars, leaving an inch for the soup to expand at the top.
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
45 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr
Total time from the source recipe card.
Step 1
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften.
medium heatPot
Image detailsSautéing onion, carrot, and celery in Dutch ovenLove And Lemons · Lentil SoupDev reference 
Image detailsAdding diced tomatoes to potLove And Lemons · Lentil SoupDev reference Visual cue
until the vegetables begin to soften.
Checks2
Visual cueInfoVisualuntil the vegetables begin to soften.
Expected state: until the vegetables begin to soften.
TimingInfoTimingfor 8 minutes
Target: 8 minute
Expected state: Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften.
Inputs and tools7
Uses
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (chopped)
- 4 medium carrots (chopped (2 cups))
- Heaping ½ teaspoon ground cumin
- 1½ teaspoons sea salt
- Freshly ground black pepper
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: Lentil Soup
Step 2
Stir in the garlic, tomatoes, lentils, vinegar, thyme, and broth. Cover and simmer for 25 to 30 minutes, or until the lentils are tender. Add the kale leaves and cook for 5 minutes, or until wilted.
Image detailsAdding lentils to soup pot with vegetablesLove And Lemons · Lentil SoupDev reference 
Image detailsHow to make lentil soup - pouring broth into potLove And Lemons · Lentil SoupDev reference Show 1 more media item
Image detailsStirring kale leaves into pot of lentil soupLove And Lemons · Lentil SoupDev reference Visual cue
until the lentils are tender.
Checks2
TextureInfoTextureuntil the lentils are tender.
Expected state: until the lentils are tender.
TimingInfoTimingfor 25 to 30 minutes
Target: 25-30 minute
Expected state: Cover and simmer for 25 to 30 minutes, or until the lentils are tender.
Inputs and tools6
Uses
- ¾ cup dry green lentils (rinsed)
- 6 small or 3 large kale leaves (stems finely diced, leaves chopped (8 cups))
- 4 garlic cloves (grated)
- 1 (14-ounce) can fire-roasted diced tomatoes
- 2 tablespoons white wine vinegar
- 6 cups vegetable broth
Why and source
This step has reviewed source-backed guidance.
- Source: Lentil Soup
Step 3
Remove the thyme bundle and season to taste. Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.
Image detailsBest lentil soup recipeLove And Lemons · Lentil SoupDev reference Checks1
ServiceMain recipeSource service instruction
Remove the thyme bundle and season to taste. Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.
Inputs and tools2
Uses
- ½ cup chopped fresh parsley (for garnish)
- Red pepper flakes
Why and source
This step has reviewed source-backed guidance.
- Source: Lentil Soup
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
How to Store Lentil Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Simply reheat in the microwave or on the stovetop. I actually like this soup better leftover. The flavor only improves as it sits in the fridge!
Notes
Store leftover soup in the fridge for up to 4 days.
If it thickens too much in the fridge, stir in a little water while you reheat it to reach your desired consistency. This soup also freezes well.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4, 4 to 6
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Store leftover soup in the fridge for up to 4 days.
Store leftover soup in the fridge for up to 4 days. If it thickens too much in the fridge, stir in a little water while you reheat it to reach your desired consistency. This soup also freezes well.
Did you make the recipe? I want to see!
Did you make the recipe? I want to see!
Tag @loveandlemons on Instagram.
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rate this recipe (after making it)
rate this recipe (after making it)
rate this recipe (after making it)
rate this recipe (after making it)
I have been making this recipe for my mother while she is going through chemo, and it has been an absolute godsend to help her meet her protein and fiber goals.
I have been making this recipe for my mother while she is going through chemo, and it has been an absolute godsend to help her meet her protein and fiber goals. When she is nauseated and cannot stomach anything creamy, meaty, spicy, sweet, or chalky our options become limited, and this has been the only meal she can consistently stand to have a few bites of.
Outside of chemo, this is a delicious soup that I love to make using any of the spare veggies I have in my fridge (although it’s definitely best exactly as written).
Outside of chemo, this is a delicious soup that I love to make using any of the spare veggies I have in my fridge (although it’s definitely best exactly as written). Delicious, filling, and not a burden on my grocery budget: fantastic!
Phoebe Moore (L&L Recipe Developer)
Phoebe Moore (L&L Recipe Developer)
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Lentil Soup
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