Lentil soup is a healthy and hearty soup that is great as a meal or a side dish. This recipe roasts onion, bell pepper, tomatoes and garlic for rich flavor, then blends the veggies into a smooth puree that makes the broth creamy and flavorful.
Homemade lentil soup is so comforting and (bonus!) it's also a healthy and affordable meal.
This soup is partly pureed in the blender, leaving some whole lentils for texture. You get a thick, creamy soup that's really satisfying and loaded with veggies.
Looking for more lentil soup recipes? Crockpot Lentil soup (Instant Pot instructions are also included) is really easy to make. For meat lovers, try Instant Pot sausage and lentil soup.
If you're a lentil lover, then you'll also want to try lentil sloppy Joe's and lentil bolognese.
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Ingredients
Substitutions and Additions
Tomatoes: Whole tomatoes work best, but you could substitute halved cherry tomatoes.
Red bell peppers: I find that red bell peppers add a sweeter flavor than other bell peppers, but you could substitute orange bell peppers if needed.
Spices: The spices in this recipe are salt, black pepper, smoked paprika and coriander. You can substitute curry powder for the smoked paprika and coriander. Or use cumin instead of coriander.
Lentils: This recipe works best with brown or green lentils.
Kale: Adding greens to this soup is optional, but it adds appetizing color and texture. You can substitute thinly sliced Swiss Chard or a few handfuls of baby spinach.
Broth: Use either chicken or veggie broth.
Additions:
- If you really like creamy soup, then add a cup of coconut milk or whole cream to the finished soup.
- Fresh herbs, like parsley or cilantro, will add more flavor.
- Hot sauce or red pepper flakes will add heat
How to Make the Best Lentil Soup
This lentil soup recipe roasts the vegetables for rich flavor, then blends the veggies into a smooth puree that makes the broth more creamy and flavorful.
Step 1: Roast onion, red bell pepper, tomato and garlic.
Step 2: Put the veggies in the blender with salt, pepper, smoked paprika and coriander.
Step 3: Blend into a smooth puree.
Step 4: Whisk the puree into broth and water. Add lentils. Simmer until lentils are just tender.
Step 5: Scoop out 1 to 2 cups lentil soup and puree until smooth. Add it back to the soup.
Step 6: Add shredded kale and simmer until kale is tender.
FAQ
For this recipe, the best type of lentils are either brown or green. They're similar enough in flavor and texture to be used interchangeably in recipes. Brown lentils are usually more affordable and easier to find in most grocery stores.
This vegetarian/vegan recipe provides a good serving of veggies. Also, lentils are a healthy source of fiber, protein and minerals.
No, lentils do not benefit from soaking before cooking.
This soup is naturally thickened by blending the roasted onion, garlic, tomatoes and bell pepper before adding it to the broth. If you'd like a thicker soup, you can also blend a portion of the lentils after they cook. An immersion blender is the easiest way to blend soup, but you can also use a regular blender.
This recipe calls for brown or green lentils. Another type of lentil often used for soup is red lentils, which cook quickly and break down very easily, losing their shape. For salads, black lentils are a good choice.
I haven't had a chance to test this recipe with red lentils. Red lentil soup recipes you can try include Instant Pot red lentil soup or Instant Pot red lentil soup with coconut milk.
Storage and Reheating Instructions
Lentil soup will stay fresh in the refrigerator for up to five days. This soup freezes really well for longer storage and you can freeze individual portions (great for lunches!) or a large batch of soup. For the best taste and texture, don't freeze the soup for longer than 3 to 4 months.
To reheat leftover soup, use a microwave for smaller portions and reheat larger portions over medium heat on the stove. To defrost frozen soup, leave it in the refrigerator overnight. Or, you can set a sealed bag of frozen soup in cold water for about 20 minutes, then reheat.
How to Cook Other Legumes
📖 Recipe
Lentil Soup Recipe
Lentil soup is a healthy and hearty soup that is great as a meal or a side dish. This recipe roasts onion, bell pepper, tomatoes and garlic for rich flavor, then blends the veggies into a smooth puree that makes the broth creamy and flavorful.
- Prep Time: 20
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 to 8 servings
- Category: soup
- Method: stove
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 medium tomatoes, sliced
- 4 garlic cloves, halved
- 2 red bell peppers, thinly sliced
- 1 onion, thinly sliced
- ¼ cup olive oil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon coriander
- 4 cups vegetable or chicken stock
- 5 cups water
- 1 cup brown or green lentils
- 1 to 2 cups thinly sliced kale (leaves removed from ribs)
Instructions
- Heat oven to 425F.
- Line a rimmed baking sheet with parchment.
- Combine the tomatoes, garlic, bell peppers and onion and the sheet-pan. Pour the olive oil over the top and toss with your hands to lightly coat everything. Generously season with salt (about ½ teaspoon)
- Roast for 35 to 40 minutes until the vegetables are soft and starting to brown. Mix the veggies a few times as they roast.
- Transfer the roasted vegetables to a blender.
- Add 1 cup of water to the blender, plus the salt, pepper, smoked paprika and coriander. Make sure the lid is secure (hold it down - warm liquid expands in the blender) and start blending on low. Slowly raise the blender speed and puree until the vegetable are very smooth. (Don’t wash the blender because you’ll need it again)
- In a thick-bottomed soup pot or Dutch oven, combine the vegetable puree with the stock and remaining 4 cups of water. Add the lentils and mix well.
- Bring the pot to a boil, then turn down the heat to medium or medium-low and keep the soup at a gentle simmer, uncovered, for 15 to 20 minutes, until the lentils are almost tender.
- Scoop out 1 to 2 cups of the soup and puree until very smooth. Add it back to the soup pot.
- Add the kale. Simmer another 10 minutes or more, until the lentils and kale are softened to your liking.
- Taste, and add salt to boost the flavor.
Jenny says
I love how healthy this soup is. Leftovers are especially delicious for lunch.