Recipe

Hearty Lentil Soup

A cozy one-pot lentil soup packed with veggies, warm spices, and a bright lemon finish. Meal prep friendly, freezer friendly, and genuinely satisfying.

By Matt Campbell

•

4.8

A steaming bowl of hearty lentil soup with visible lentils, carrots, celery, and kale, topped with chopped parsley and a lemon wedge on the side

Jump to Recipe

If you want a soup that actually counts as dinner, this is the one. It is thick enough to cling to a spoon, loaded with pantry lentils, and built on the kind of cozy flavor base that makes your kitchen smell like you have your life together.

This version stays weeknight realistic: common ingredients, simple steps, and a few small moves that make it taste like it simmered all day. We finish with lemon to keep it bright, and a little smoked paprika to give it that subtle “wait, what is that” depth.

Bonus: it gets even better after a night in the fridge, which means tomorrow-you is about to be very impressed.

A pot of lentil soup simmering on the stove with a wooden spoon resting on the rim

Why It Works

Big flavor from simple steps: sautéing the tomato paste and spices for a minute wakes everything up and gives the broth real backbone.
Healthy but satisfying: lentils bring protein and fiber, and the soup naturally turns creamy as they break down.
Flexible: use spinach or kale, swap in sweet potatoes, add sausage, or keep it fully plant based.
Meal prep hero: holds beautifully for days and freezes like a champ.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 5 days. The soup thickens as it sits, which is honestly a win.

Freezer: Freeze in containers or zip top bags (lay flat to save space) for up to 3 months. Thaw overnight in the fridge or gently in a pot over low heat.

Reheating tip: Add a splash of broth or water while reheating to loosen it. Finish with a fresh squeeze of lemon to wake the flavors back up.

Common Questions

Do I need to soak lentils?

Nope. Lentils cook quickly and do not require soaking. One note: if your lentils are older, they can take a bit longer to get tender, so just cook to doneness instead of the clock.

Which lentils are best for lentil soup?

Brown or green lentils are ideal here because they hold their shape while still turning the broth a little creamy. French green (Puy) lentils stay firmer and can take a few extra minutes, so start checking at the earlier end and simmer until they are tender. Red lentils break down much more and will give you a thicker, more puréed texture.

How do I make this soup thicker?

Let it simmer uncovered for 5 to 10 minutes, or mash a cup of the soup with a fork and stir it back in. You can also blend a small portion with an immersion blender for a creamier body.

Can I make it in a slow cooker?

Yes. Sauté the onion, garlic, tomato paste, and spices first for better flavor, then add everything except the greens and lemon. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, but slow cookers vary, so start checking around 5 to 6 hours on LOW (or 2.5 to 3 hours on HIGH). You are looking for lentils that are tender, not crunchy. Stir in greens and lemon at the end.

Is lentil soup healthy?

Generally, yes. Lentils bring fiber and plant protein, and this recipe is packed with vegetables. Control sodium by using low sodium broth and seasoning to taste. Nutrition also depends on your add-ins and dietary needs, so adjust accordingly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy bottom pot (5 to 7 quart)
Cutting board and chef’s knife
Wooden spoon or spatula
Measuring cups and spoons
Microplane or fine grater (optional, for garlic)
Immersion blender (optional, for a creamier finish)

This is the soup I make when I want to feel like a responsible adult without doing responsible adult levels of effort. I started cooking lentils as a “practice” ingredient when I was chasing more hands-on kitchen skills, and they stuck with me because they are forgiving, cheap, and weirdly satisfying to season.

Now it is my reset meal. I throw on a hoodie, chop a couple of vegetables, and let the pot do its thing. Then I taste, adjust, and hit it with lemon like I mean it. It is not fussy, but it tastes like you tried. That is my favorite category of food.