Easy & Delicious Lentil Soups Recipe to Warm Your Soul

Hearty Lentil Soup Recipe

Elaria Jackson

A bright and flavorful lentil soup with a creamy texture, featuring the warmth of spices, the brightness of lemon, and the heartiness of vegetables.

4.50 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course

Cuisine greek

Servings 6 people

Calories 317 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Stirring spoon
• Immersion blender (optional)

Ingredients

  

• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 2 carrots chopped
• 2 stalks celery chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon red pepper flakes optional
• 1 tablespoon tomato paste
• 6 cups vegetable broth
• 1 cup brown or green lentils rinsed
• 1 bay leaf
• 1/4 cup chopped fresh dill
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

 

• Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
• Add oregano, cumin, turmeric, and red pepper flakes (if using). Cook for 1 minute more, stirring constantly.
• Stir in tomato paste and cook for another minute.
• Add vegetable broth, lentils, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
• Remove the bay leaf. Stir in dill and lemon juice.
• If desired, puree about half the soup using an immersion blender for a creamier texture.
• Season with salt and pepper to taste. Serve warm.

Notes

• Feel free to adjust the amount of spices to your liking.
• If you don't have an immersion blender, you can leave the soup chunky or puree it in batches in a regular blender.
• Top with additional fresh dill or a drizzle of olive oil before serving.

As the days start to get shorter and a crisp chill fills the air, there’s nothing quite like curling up with a big bowl of warm, hearty soup. For me, lentil soup has always been one of those go-to meals that I turn to when I need something comforting, nutritious, and filling. This lentil soup recipe is not only super easy to make, but it’s also packed with flavor, thanks to a handful of spices, fresh vegetables, and of course, plenty of tender lentils.

Let me tell you—this soup has seen me through many cozy nights at home. There’s something special about the way the aromas fill the kitchen while it simmers, inviting everyone to gather around the table. My family and I love having it on hand during the cooler months, and the best part is that it’s always a hit, even with picky eaters!

A Bowl Full of Goodness

When it comes to making a soup that’s both filling and flavorful, lentil soup checks all the boxes. This isn’t one of those “watered-down” soups that leave you hungry an hour later. Nope—this soup is packed with protein-rich lentils and fresh veggies that make every spoonful satisfying. What I love most about this recipe is how budget-friendly and versatile it is. You can easily find all the ingredients in your pantry or local store, and they’re all inexpensive—perfect for whipping up a meal without breaking the bank!

On top of that, the spices in this recipe are a game-changer. A mix of cumin, coriander, smoked paprika, and a dash of salt creates the perfect balance of earthy and smoky flavors. It’s a one-pot wonder that doesn’t need any fancy frills—just good, wholesome ingredients that let the lentils shine.

Why You’ll Love This Recipe

• It’s affordable and pantry-friendly. Most of these ingredients are probably already sitting in your kitchen, waiting to be used. Lentils, in particular, are a staple that I always keep on hand for easy weeknight meals.
• It’s super filling and satisfying. Between the protein-packed lentils and the vegetables, this soup will leave you full and content, making it perfect for lunch or dinner.
• It’s bursting with flavor. The spices are what take this soup to the next level. Smoked paprika gives it a subtle kick, while cumin and coriander add warmth and depth.
• It’s easily customizable. I love recipes that you can tweak to your taste, and this one is no exception. You can add more veggies, adjust the spices, or even throw in some cooked grains like quinoa or rice for extra heartiness.

My Personal Twist

Growing up, lentil soup was a staple in my house, but I didn’t fully appreciate it until I started making it myself. One of my favorite memories is the first time I tried adding a squeeze of fresh lemon juice to the finished pot. Wow! It brightens up the soup and adds a touch of freshness that makes all the difference. Since then, I’ve always made sure to have a lemon on hand when I cook this.

If you’re feeling adventurous, you can also sprinkle a little chili oil on top for an extra kick. My husband loves his soups spicy, so this has become a tradition in our home. And if you’re cooking for a crowd, trust me—people will be coming back for seconds!

What You’ll Need (With Some Options)

• Olive Oil: If you’re out of olive oil, avocado oil works just as well.
• Onion: Both white and yellow onions are great options—use whatever you have on hand.
• Garlic: Fresh garlic is best here to really bring out the flavor.
• Carrots & Celery: These are classic soup staples. Be sure to chop them into bite-sized pieces so they blend well with the lentils.
• Canned Tomatoes: Diced or crushed tomatoes work equally well in this recipe. They add a nice acidity and help create that rich broth.
• Lentils: Green or brown lentils are the way to go here. Both hold up well and keep their shape after cooking.
• Vegetable Broth: For a less salty version, opt for low-sodium broth. You can always adjust the salt to your taste later.
• Spices: You’ll need ground cumin, coriander, and smoked paprika. These spices are the soul of the soup and make it incredibly flavorful.
• Baby Spinach: I like to slice the spinach into ribbons so it blends more easily into the soup. If you prefer kale, feel free to substitute!
• Lemon: Freshly squeezed lemon juice is the secret ingredient that ties everything together. Trust me on this one—don’t skip it!

Let’s Cook!

1. Sauté the veggies: Start by heating up some olive oil in a big pot. Toss in the onions, garlic, carrots, and celery, and let them soften for about 5 minutes. The smell at this point is just heavenly!
2. Build the flavor: Add in the canned tomatoes, lentils, vegetable broth, and your spices—cumin, coriander, and smoked paprika. Stir everything together and bring it to a boil.
3. Simmer away: Once it starts boiling, lower the heat and let it simmer for about 30 minutes. The lentils will cook down, and the soup will thicken into a deliciously rich broth.
4. Add the finishing touches: Stir in the spinach and let it wilt. Squeeze in some fresh lemon juice, and don’t forget to taste for salt. That’s it! Your soup is ready to be devoured.

FAQs and Tips

• Can I make this soup thinner? Yes! If you prefer a lighter soup, just add more broth or water to adjust the consistency. You can also blend part of it for a creamier texture if that’s more your style.
• Does it freeze well? Absolutely. Lentil soup is one of those meals that’s perfect for freezing. Just portion it out into containers and pop it in the freezer for up to 3 months.
• Kale instead of spinach? Totally doable! Just cook the kale for a bit longer to ensure it’s tender.

A Final Thought

Whether you’re meal-prepping for the week or looking for a cozy dinner on a chilly night, this lentil soup will quickly become a favorite. It’s simple, affordable, and loaded with flavors that everyone will love. So next time you’re in the mood for something warm and comforting, give this recipe a try—you won’t be disappointed!

Elaria Jackson

Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.