Easy Savory Lentil Soup
Lentil soup is hearty and healthy; the kind of soup that freezes beautifully and tastes even better after a day or two in the fridge. You’ll make this easy recipe all winter long!
If ever there was a humble soup, it’s lentil soup. But just because it’s unassuming doesn’t mean it’s not delicious. Step aside Minestrone Soup and Chicken Noodle Soup, it’s time for lentil soup to have its moment in the spotlight!
Lentils are an excellent source of plant-protein, but even if you’re not a vegetarian, you have to love that lentils are so flippin’ affordable. You can get a whole pound for well under $2 and they’re hearty and filling—and they cook much faster than dried beans.
With their earthy flavor, lentils are the perfect blank slate for adding all kinds of flavor. In this lentil soup, it’s all about savory and umami—it’s a recipe that has lots of rich flavors and depth.
So many of the ingredients here are pantry staples, so it’s a recipe that I make again and again. I like to whip it up on a Sunday night and then have it for lunch over the next few days.
Ingredients for Lentil Soup
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Olive Oil and Butter – Butter adds richness to the flavor of this lentil soup recipe.
- Carrots and Celery – Flavor builders! You can add onion or shallot too if you’d like, but I find that the onion powder in this recipe is sufficient.
- Tomato Paste – Tomato paste isn’t just about adding tomato flavor—it’s also a source of umami.
- Garlic – You just can’t have soup without garlic.
- Seasonings – Dried thyme, garlic powder, onion powder, ground cumin, and kosher salt, plus black pepper and red pepper flakes to taste.
- Diced Tomatoes – To add some more substance to this soup.
- Dry French Green Lentils – Puy lentils will also work, but do not substitute red lentils—they break apart when cooking.
- Coconut Aminos or Worcestershire Sauce – More savory, umami goodness. If you’re vegetarian or vegan, be sure to buy a vegetarian Worcestershire sauce.
- Stock – Use a good quality vegetable stock or beef stock.
- Grated Parmesan Cheese – Freshly grated is best, as it melts better.
How to Make Lentil Soup
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Cook the veggies. Melt the butter with the olive oil in a large pot over medium heat. Cook the carrots and celery until they soften.
- Toast the tomato paste and seasonings. Reduce the temperature to medium and add the tomato paste, garlic cloves, dried thyme, garlic powder, onion powder, cumin, and salt. Stir and cook for a minute or two, until the tomato paste darkens.
- Simmer. Add the tomatoes, lentils, Worcestershire sauce, and stock. Cover and simmer until the lentils are tender.
- Finish. Stir in the Parmesan cheese. Season to taste, ladle into bowls, and serve with additional Parmesan and parsley, if desired.
Tips for Making Lentil Soup
These simple tips will help you make the best lentil soup ever!
- Add a Parmesan rind. If you grate your own Parmesan, save the rind and add it to your lentil soup while it simmers. It will add a rich, savory flavor. (If you do this, skip adding additional salt until the very end, then season to taste.)
- Don’t overcook it. If the lentils cook too long, they’ll start to fall apart and become mushy. Basically, your soup will have the consistency of gruel.
- Give it some greens. To add some extra nutrition, you can stir in chopped kale or baby spinach during the last few minutes of cooking until it wilts.
How to Store and Reheat Leftovers
To store leftover lentil soup, transfer it to an airtight container and keep it in the refrigerator for up to 5 days. If you’d like to freeze it, ladle the lentil soup into freezer-safe containers or freezer bags, leaving a little space at the top for expansion. Freeze for up to 3 months and thaw in the refrigerator before reheating.
Warm up the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can microwave individual servings in a microwave-safe bowl in 1-minute intervals, stirring in between, until it’s hot.
What to Serve With Lentil Soup
- No Knead Sourdough Bread
- Autumn Farro Salad
- Parker House Rolls
- Homemade Croutons
- The Best Grilled Cheese Sandwich
- Brussels Sprout Salad
More Hearty Soup Recipes
- Best Hamburger Soup Recipe
- Tuscan White Bean Soup
- Tomato Florentine Soup
- Sausage Tortellini Soup
- Chicken Mulligatawny Soup
- Maryland Crab Soup
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Get the Recipe: Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 large carrots, diced, approximately 2 cups
- 3 celery stalks, sliced
- 1 tablespoon tomato paste
- 4 garlic cloves, minced
- ½ tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 14 ounce can diced tomatoes
- 1 cup dry French green lentils, rinsed
- 1 ½ tablespoons coconut aminos or Worcestershire sauce
- 5 ½ cups vegetable stock or beef stock
- ½ cup grated parmesan cheese
- Kosher salt and black pepper, to taste
- Red pepper flakes
Instructions
- Heat the olive oil and butter in a large pot over medium heat.
- Add the carrots and celery. Cook until beginning to soften.
- Reduce the temperature to medium heat. Stir in the tomato paste, garlic cloves, dried thyme, garlic powder, onion powder, cumin and salt. Cook for 1-2 minutes.
- Add the tomatoes, lentils, Worcestershire sauce and stock. Cover and cook for 20-25 minutes or until the lentils are tender.
- Stir in the parmesan cheese and season to taste.
- Serve with more parmesan and chopped parsley, if desired.