The Best Lentil Soup Recipe – Hearty, Flavorful, and Nourishing

Lentil soup is a timeless comfort food that is not only nutritious but also incredibly satisfying. This recipe is packed with warm, aromatic spices, rich textures, and wholesome ingredients that make it a perfect meal for any time of the year. Whether you’re looking for a hearty vegetarian dish or a flavorful soup to accompany your favorite bread or rice, this lentil soup delivers on all fronts. Plus, it’s simple to make and stores beautifully for leftovers!

Why You’ll Love This Lentil Soup Recipe

• Packed with nutrients – Lentils are an excellent source of protein, fiber, and essential minerals.
• Full of bold flavors – A blend of curry, cumin, coriander, and other spices creates a rich and comforting depth of flavor.
• Versatile and easy – You can adjust the spice level, swap ingredients, and even blend for a smoother texture.
• Perfect for meal prep – This soup tastes even better the next day, making it a fantastic make-ahead meal.

Ingredients

Soup Base

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 1 tablespoon freshly grated ginger
• 4-6 garlic cloves, minced
• 2 tablespoons curry powder
• 1 1/4 teaspoons salt
• 1 teaspoon each: ground cumin, ground coriander, paprika, dried basil
• 1/2 teaspoon each: turmeric, black pepper
• 1/4 teaspoon each: ground cinnamon, nutmeg
• Pinch-1/4 teaspoon cayenne pepper (adjust to taste)
• 1 (28 oz.) can crushed tomatoes
• 1 (15 oz.) can fire-roasted diced tomatoes with juices
• 1 1/4 cups dried green or brown lentils
• 4 cups low-sodium chicken broth or vegetable broth
• 3 cups water (plus more as needed)

Add Later / For Serving

• 1 (15 oz.) can coconut milk (lite or regular, or substitute with additional broth)
• 1-1 ½ tablespoons lemon juice (adjust to taste)
• 2 tablespoons minced fresh cilantro (plus more for garnish)
• Plain yogurt for serving (optional)
• Naan or rice for serving (optional)

Kitchen Equipment Needed

• Large Dutch oven or soup pot
• Sharp knife and cutting board
• Grater for fresh ginger
• Wooden spoon or spatula
• Measuring cups and spoons
• Immersion blender (optional, for a creamier texture)

Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, and celery, and cook for about 6 minutes, stirring occasionally. Add the grated ginger, minced garlic, and all the spices. Stir well and cook for another 2 minutes until fragrant.

Step 2: Build the Base

Add the crushed tomatoes, fire-roasted diced tomatoes, lentils, broth, and water to the pot. Stir everything together, making sure the lentils are fully submerged.

Step 3: Simmer the Soup

Cover the pot and bring the soup to a gentle boil. Reduce the heat to medium and let it simmer, covered, for 45-60 minutes. Stir occasionally and add more water if the soup becomes too thick. The lentils should be tender but not mushy.

Step 4: Add the Final Touches

Stir in the coconut milk and let it warm through for a few minutes. If you prefer a thicker texture, continue simmering uncovered for a few minutes longer. You can also blend part of the soup using an immersion blender for a creamier consistency. Finally, add the lemon juice and fresh cilantro. Taste and adjust seasoning with additional salt, cayenne, or lemon juice as needed.

Step 5: Serve and Enjoy

Ladle the soup into bowls and garnish with additional cilantro. Serve with a dollop of yogurt, naan, or a side of rice for a complete meal.

Recipe Tips & Variations

• Make it spicier: Add extra cayenne pepper or a diced chili for extra heat.
• Swap the lentils: Green and brown lentils hold their shape best, but red lentils can be used for a softer texture.
• Blend for a creamy soup: Use an immersion blender to blend part of the soup for a smoother consistency.
• Add protein: Stir in shredded chicken or chickpeas for additional protein.
• Meal prep friendly: This soup stores well and develops even better flavor the next day.

How to Store Leftovers

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portioned containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring in between.

FAQ

Can I use canned lentils?
Yes, but reduce the cooking time to about 20 minutes since canned lentils are already cooked.

What can I substitute for coconut milk?
You can use additional broth or a splash of heavy cream for a different flavor.

How do I make this soup vegan?
Use vegetable broth instead of chicken broth and serve without yogurt.

What pairs well with lentil soup?
Naan, pita bread, a fresh green salad, or a side of basmati rice all complement this dish beautifully.

Final Thoughts

This lentil soup is a wholesome, flavorful dish that’s easy to make and perfect for any occasion. Whether you’re meal prepping for the week or looking for a comforting dinner, this recipe will quickly become a favorite in your household. If you loved this recipe, be sure to share it with friends and family and subscribe for more delicious, healthy recipes!

Happy cooking!