Lentil Soup Recipe Easy – A Cozy, Weeknight Favorite

This lentil soup is the kind of meal you can make on a busy weeknight and still feel good about. It’s hearty, comforting, and full of flavor without a lot of fuss. Everything happens in one pot, and the ingredients are straightforward and affordable.

You’ll get a rich, satisfying bowl that tastes like it simmered all day, but it comes together quickly. Keep this recipe in your back pocket for when you want something warm, nourishing, and simple.

What Makes This Special

This recipe uses easy, familiar ingredients and a few smart tricks to build deep flavor fast. A quick sauté of onion, carrot, celery, and garlic lays the foundation, while tomato paste and spices add richness and warmth.

Lentils cook directly in the broth, thickening the soup as they soften. A splash of lemon at the end brightens the whole pot. It’s cozy, balanced, and doesn’t require special equipment or hard-to-find items.

Ingredients

• Olive oil: 2 tablespoons
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, peeled and diced
• Celery: 2 ribs, diced
• Garlic: 3 cloves, minced
• Tomato paste: 1 tablespoon
• Ground cumin: 1 teaspoon
• Smoked paprika: 1 teaspoon (or sweet paprika if you prefer)
• Dried thyme or Italian seasoning: 1 teaspoon
• Lentils: 1 1/2 cups dry brown or green lentils, rinsed
• Vegetable or chicken broth: 6 cups
• Bay leaf: 1
• Salt and black pepper: to taste
• Baby spinach or chopped kale: 2 cups (optional)
• Lemon: 1, cut into wedges (plus 1–2 teaspoons zest, optional)
• Fresh parsley: a handful, chopped (optional)
• Red pepper flakes: a pinch, optional for heat

Step-by-Step Instructions

1. Warm the pot: Set a large pot or Dutch oven over medium heat.

   Add the olive oil and let it heat until it shimmers.

2. Sauté the aromatics: Add diced onion, carrot, and celery. Cook, stirring occasionally, for 5–7 minutes, until the vegetables soften and the onion turns translucent. Season with a pinch of salt to help them release moisture.
3. Add garlic and tomato paste: Stir in the minced garlic and tomato paste.

   Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and smells sweet. This step builds depth and a little sweetness.

4. Bloom the spices: Sprinkle in cumin, smoked paprika, and dried thyme. Stir for 30 seconds to wake up the spices.
5. Add lentils and broth: Pour in the rinsed lentils and broth.

   Add the bay leaf. Stir, scraping up any browned bits from the bottom of the pot for extra flavor.

6. Simmer: Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 25–35 minutes, until the lentils are tender but not mushy.

   Stir occasionally to prevent sticking.

7. Season and finish: Remove the bay leaf. Taste and add salt and pepper as needed. If using spinach or kale, stir it in now and cook for 2–3 minutes until wilted and bright.
8. Brighten it up: Squeeze in 1–2 tablespoons of fresh lemon juice.

   Add lemon zest if you like. This lifts the flavors and balances the earthy lentils.

9. Adjust the texture: For a creamier soup, use an immersion blender to blitz 1–2 cups directly in the pot, or ladle some out to a blender and return it. Keep most of the lentils whole for a rustic feel.
10. Garnish and serve: Ladle into bowls, top with chopped parsley, a pinch of red pepper flakes, and a drizzle of olive oil if you want a richer finish.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

The flavors actually improve by day two. The soup will thicken as it cools; add a splash of water or broth when reheating to loosen it.

For freezing, let the soup cool completely first. Portion into freezer-safe containers, leaving a little headspace.

Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove over low heat, adding liquid as needed.

Benefits of This Recipe

• Budget-friendly: Lentils, basic vegetables, and pantry spices keep costs low.
• Nutritious: Lentils offer plant-based protein, fiber, and iron. The veggies add vitamins and minerals.
• Quick and easy: One pot, simple steps, and no soaking required for lentils.
• Flexible: Swap ingredients based on what you have—this soup is forgiving.
• Great for meal prep: Holds up well in the fridge and freezer, ideal for make-ahead lunches.

What Not to Do

• Don’t skip rinsing lentils: This removes dust and small debris and helps them cook evenly.
• Don’t add lemon too early: Acid can slow lentil cooking.

  Add citrus at the end for the best texture.

• Don’t boil aggressively: A hard boil can split lentils and turn the soup muddy. Keep it at a gentle simmer.
• Don’t oversalt at the start: Broth varies in saltiness. Season gradually and taste at the end.
• Don’t walk away: Stir occasionally.

  Lentils can settle and stick to the bottom if ignored.

Alternatives

• Different lentils: Use green or brown for structure. Red lentils cook faster and become creamier; reduce simmer time to 15–20 minutes.
• Protein add-ins: Stir in cooked shredded chicken, crumbled sausage (browned first), or a can of chickpeas.
• Vegetable swaps: Add diced sweet potato, bell pepper, zucchini, or a can of diced tomatoes for extra body and flavor.
• Spice variations: Try curry powder and turmeric for a golden, aromatic version, or add coriander and ginger for warmth.
• Creamy finish: Stir in a splash of coconut milk or a dollop of Greek yogurt when serving.
• Grain boost: Add 1/4 cup uncooked rice or quinoa with the lentils, and increase liquid by 1 cup. Adjust cooking time.
• Toppings: Serve with a spoonful of pesto, grated Parmesan, or crispy fried shallots for texture and complexity.

FAQ

Do I need to soak the lentils?

No soaking is needed for brown or green lentils.

Rinse them under cold water to remove dust and they’ll cook perfectly in the soup within about 30 minutes.

Can I make this in a slow cooker?

Yes. Sauté the vegetables, garlic, and tomato paste on the stove first to build flavor. Transfer everything to the slow cooker with lentils and broth, and cook on Low for 6–7 hours or on High for 3–4 hours.

Add lemon and greens at the end.

How can I make it thicker?

Blend a portion of the soup, simmer uncovered for a few extra minutes to reduce, or add a small handful of quick-cooking oats for the last 10 minutes to naturally thicken.

What if I only have red lentils?

Use them, but reduce the cooking time to 15–20 minutes. Expect a creamier texture and a slightly different, equally delicious result.

Is this recipe gluten-free?

Yes, as long as your broth is gluten-free. Everything else in the recipe is naturally gluten-free.

Can I use water instead of broth?

You can.

If you do, increase the seasoning and add an extra tablespoon of tomato paste or a splash of soy sauce or tamari for depth.

How do I avoid mushy lentils?

Use green or brown lentils, keep the heat at a gentle simmer, and start checking for doneness at 25 minutes. Add acidic ingredients, like lemon or vinegar, only at the end.

What can I serve with it?

Crusty bread, a simple green salad, garlic toast, or warm pita all pair nicely. If you want to make it a bigger meal, add a side of roasted vegetables.

Wrapping Up

This easy lentil soup is a dependable, go-to recipe that fits into real life.

It’s packed with flavor, simple to customize, and kind to your budget. Keep the basics the same, and swap in what you have on hand. With a squeeze of lemon and a handful of greens, you’ll have a bowl that tastes bright, cozy, and satisfying every time.