The Best Lentil Soup Recipe (2024)

The BEST Lentil Soup Recipe filled with aromatics, rosemary, and Parmesan. This soul-soothing soup is made in 1 pot, freezer-friendly, and here to nourish.

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Why You'll Love this Lentil Soup Recipe

• Easy. Made in under 1 hour in 1 pot, even the most novice cooks will knock this one out of the park.
• Healthy. Rich in fiber, plant-protein, and antioxidants from the lentils, veggies, and spices.
• Versatile. This recipe is super flexible! If you don't have any of the veggies or spices on hand, there are plenty of substitution options.
• Affordable. The humble lentil is inexpensive and lasts forever in the pantry. This makes lentil soup a great option when you’re trying to stretch your grocery budget.
• Freezer-friendly. Making it ideal for meal prep!

While lentil soup isn’t fancy, I’d feed this recipe to my dearest dinner guests (and I have many times!). Its satisfying, hearty texture and cozy, rustic flavor will wrap you up with every bite.

When my mom comes to visit, I make sure to prepare a double batch of this soup because it's always her top request.

And while I’d happily eat lentil soup any time of the year, it's especially satisfying during the cold winter months, bolstering you with warmth and comfort.

I love serving this lentil soup recipe with crusty bread for sopping up any extra broth. It's also delicious alongside a hearty kale salad, like this Sweet Potato Kale Salad.

How to Make Lentil Soup

This lentil soup recipe does require a little chopping on the front end, but once you have the ingredients prepped, it's mostly hands-off.

I especially love that I never need to check or stir the lentils once they start simmering. (For another low maintenance soup recipe, check out my Pumpkin Red Lentil Soup.)

Just break out a Dutch oven or stockpot, put on your favorite cooking playlist, and let lentils shine!

The Ingredients

• Lentils: I love using French green lentils (also called “Puy lentils”) in lentil soup. They hold their shape and texture a bit better than classic green lentils, and have a lovely peppery flavor.
  • Lentils are an excellent source of plant-based protein, fiber, and folate.
• Onion: Yellow or sweet onion work best here. You need 1 ½ cups, which amounts to roughly 1 medium onion.
• Carrot: For a little sweetness, pop of color, and antioxidant boost!
• Spices: A mix of coriander, fennel seed, and bay leaf create a wonderfully rustic flavor profile. (You can also use cumin seed in place of fennel seed.)
• Tomato Paste: For a boost of umami and brightness.
• Rosemary: One of my favorite herb pairings for lentils. If you're not a rosemary fan, fresh thyme is a suitable swap.
• Broth: To keep the soup vegetarian or vegan, use vegetable broth. Otherwise, you can certainly make it with chicken broth or bone broth.
• Greens: I love adding in some chopped kale or spinach towards the end of cooking to even further boost the nutrient ante.
• Parmesan: For rich, salty, umami flavor, a smattering of Parmesan really elevates this lentil soup recipe.
  • If you're making the soup vegan, use ¼ cup of nutritional yeast in place of the Parmesan.
• Sherry Vinegar: Lentils really benefit from a hit of acidity to wake up the flavors. Stir the vinegar in right before serving to make each bite pop!

The Directions

Step 1: Sauté Aromatics

Heat olive oil in a Dutch oven or stockpot over medium. Cook onion and carrots until soft.

Step 2: Stir in tomato paste and spices; cook until aromatic.

Step 3: Add Lentils and Rosemary; cook for 1 minute to lightly toast lentils.

Step 4: Add Broth and Water; bring mixture to a boil. Reduce heat to low and gently simmered with the lid ajar until the lentils are tender, about 30 minutes.

Step 5: Stir in Kale and Parmesan; cook until the greens wilt.

Step 6: Remove bay leaf and stir in sherry vinegar.

Substitutions and Additions:

• Make Vegan: Swap the Parmesan cheese for ¼ cup nutritional yeast and this lentil soup recipe is easily vegan!
• Add Meat: You can't beat lentil soup with sausage. Brown the ground sausage (classic Italian or turkey sausage) with the onion mixture first. Once it’s fully cooked, add the remaining ingredients in the order listed.
• Make Spicy: This soup really benefits from a kick of heat. Add a pinch of red pepper flakes when you add the garlic and tomato paste.

Serving Suggestions:

While vegetarian lentil soup in itself is a complete and filling meal, a salad and/or bread would make for a classic combo.

• Bread or Pita. A must with soup to dip and mop.
• Salad. Try this soup with a side of Warm Brussels Salad, Roasted Broccoli Salad, or Arugula Goat Cheese Salad.
• Roasted Veggies. This Parmesan Roasted Cauliflower pairs especially well!
• Meatballs. For a heartier meal, try these amazing Chimichurri Chicken Meatballs.

Recipe FAQS

How to Store and Reheat:

• To Store. Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.
• To Reheat. Gently rewarm this soup in a small saucepan on the stove over medium heat until hot. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds, to promote even heating.
• To Freeze. Store soup in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

More Lentil Recipes to Try:

If you give this recipe a try, snap a pic and tag#dishingouthealthso I can see your beautiful creations. Also, follow along onFacebookandPinterestfor the latest recipe updates!