Our best-ever lentil soup is the definition of simple & satisfying

When I'm in the mood for a classic, simple winter meal that always satisfies without any fuss, I always turn to lentil soup. While it may not be known as the sexiest of soups, my recipe is anything but boring, and delivers on exactly what the vegetable soup should be: nutrient-dense, flavorful, perfectly filling, and budget-friendly. The ingredients tend to be on the cheaper side, and it only requires a handful of staple items you may already have in your pantry. Kitchen-wise, all you need is a good soup pot, a knife, a cutting board, and some measuring spoons. My recipe calls for using the entire cans and broth—no messy measuring required, and no awkward leftover ingredients. Keep reading on for all of my tips and tricks on taking this staple soup from good to great:

What People Are Saying:

"Perfect for the looming coldness! Heartwarming, soul-soothing, and delicious. The kids loved it too." - Spongebob1986

How To Make Lentil Soup

INGREDIENTS

• Olive oil: Use your favorite extra virgin olive oil here, or consult Delish’s list of the best (and worst) olive oil brands for inspo. Alternatively, you can use ghee instead.
• Onion: A yellow onion not only adds texture, but also gets the flavors started in our soup.
• Carrots: Cooked alongside the onion, the carrots add a welcome texture and enhance the lentils’ earthy flavor.
• Garlic: I prefer to use 3 garlic cloves in this soup, either grated or finely chopped. If you’re not a big garlic fan (or if you can’t get enough of it), adjust to taste.
• Tomato Paste: Tomato paste builds richness in this soup—make sure to give enough time to cook it down.
• The Seasonings: Paprika, chili powder, and cumin add spice and depth alongside classic salt and pepper. That said, feel free to experiment with whatever spices you like or have on hand.
• Broth: Fragrant broth ties the entire soup together. You can use chicken, or switch it out for a vegetable if you want to make this vegan.
• Lentils: I used dried brown lentils in this recipe, but you can really use whatever kind you please—green, red, or yellow all work here. That being said, keep in mind that the color of lentils you choose will affect the overall color of your soup. Whatever color you choose, make sure you’re using dried lentils—canned will be pre-cooked, which we don’t want.

STEP-BY-STEP INSTRUCTIONS

Choose a large pot to cook this soup in—you want to make sure it adequately fits the entire soup. After heating your oil, cook down the key aromatics—chopped carrots, onions, and garlic—to add texture and enhance the lentils’ earthy flavor. Add your tomato paste to build richness, and cook it down until it appears brick red, for at least a few minutes. Throw in your desired seasonings, and cook until everything is combined and fragrant.

Lentil Soup

Next, it’s time to add your chosen broth and lentils. Now is the time to taste and season with more salt and pepper as needed.

Lentil Soup

Lentils generally take about 35 to 40 minutes to cook, so once you bring your soup to a boil, you can simmer on low and cover completely until the timer is finished—they require very little maintenance.

Lentil Soup

When your lentils are tender but still hold their shape, turn off the heat, cool the soup slightly, then serve with a handful of fresh parsley and grated Parmesan.

Lentil Soup

The full list of ingredients and instructions can be found in the recipe below.

Lentil Soup Variations

Just like vegetable soup, lentil soup is ripe for variation and additions. Craving more leafy greens? Throw in some kale or spinach, like in this spinach lentil soup. Looking to make this soup easier than ever? Turn to this Instant Pot lentil soup.

What To Serve With Lentil Soup

• Toasted Sesame Oil Mashed Potatoes: In my opinion, mashed potatoes are a classic soup side, and these vegan-friendly potatoes pack a flavorful punch.
• Turkey Lavash Wrap: Turkey Lavash Wrap: I also love to make this soup as a make-ahead lunch, and will bulk up my meal with these quick and easy turkey wraps.
• Crispy Chili-Lime Chickpea Salad: If you're more of a soup and salad person, then this fresh and vibrant recipe would make a perfect pair.

Storage

To store, refrigerate in an airtight container for up to 4 days. Reheat in a small pot on the stove for best-tasting results.

Lentil Soup

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Yields: 5 servings

Prep Time: 15 minutes

Total Time: 1 hour

Ingredients

• 2 tbsp.

  extra-virgin olive oil or ghee

• 1

  yellow onion, chopped

• 2

  medium carrots, chopped

• 3

  cloves garlic, grated or finely chopped

• 2 tbsp.

  tomato paste

• 2 tsp.

  chili powder

• 2 tsp.

  paprika

• 1 tsp.

  ground cumin

• Kosher Salt

• Freshly ground black pepper

• 4 c.

  low-sodium chicken or vegetable broth

• 1 c.

  dried brown lentils, rinsed

• Chopped fresh parsley and grated parmesan, for serving

Directions

1. In a large pot over medium heat, heat oil. Cook onions and carrots, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
2. Add tomato paste and cook, stirring frequently, until brick red, 1 to 2 minutes. Add chili powder, paprika, cumin, 1 tsp. salt, and 1/2 tsp. pepper and cook, stirring frequently, until warmed through and fragrant, about 30 seconds.
3. Add broth and lentils and stir to combine; season with more salt and pepper, if needed. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until slightly thickened and flavors have melded, 35 to 40 minutes. Let cool slightly.
4. Divide soup among bowls. Top with parsley and Parmesan.