Simple, wholesome, and satisfying, this lentil soup is loaded with flavor for a healthy meal that's perfect for busy weeknights or meal prep.
There is something deeply comforting about a pot of lentil soup slowly simmering on the stove.
It’s one of those timeless recipes that exists in almost every culture, yet always feels personal and intimate.
This version is simple, wholesome, and rooted in the idea that real nourishment comes from everyday ingredients prepared with care.
Lentils are one of the most underrated superfoods. They are rich in plant-based protein, fiber, iron, and complex carbohydrates, making them an ideal foundation for a balanced meal.
Combined with vegetables like carrots, celery, and onion, this soup becomes a complete bowl of warmth that supports digestion, energy, and immune health.
Lentil Soup Ingredients
You will need the following ingredients listed below to make this delicious soup (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post)
- Lentils
- Onion
- Carrots
- Celery Stalk
- Chopped Tomatoes
- Olive Oil
- Cumin
- Paprika
- Dried Thyme
- Salt and Black Pepper
- Water or Vegetable Broth
- Parsley
How to Make Lentil Soup
This lentil soup is perfect for all seasons. In winter, it feels grounding and cozy. In spring and autumn, it works as a light yet satisfying lunch. Even in summer, served slightly lighter with extra herbs and lemon, it remains refreshing and nourishing.
Prepare the base
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until soft and lightly golden.
Add spices
- Stir in the cumin, paprika, thyme, salt, and black pepper. Let the spices toast for about 30 seconds to release their aroma.
Cook the soup
- Add the canned tomato, stir well and then add the lentil. Pour in the water or broth and bring to a gentle boil. Reduce heat and simmer for 30 - 35 minutes, until the lentils are tender.
Blend (optional)
- For a creamy texture, blend part or all of the soup using a hand blender.
Serve
- Garnish with fresh parsley and drizzle with a little olive oil if desired.
Serving Ideas
- Serve with toasted sourdough or whole-grain bread.
- Add a squeeze of lemon for brightness.
- Top with chili flakes for gentle heat.
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For even more soup recipes, try this easy lentil soup with bouillon and tomato paste or these 13 white bean soup recipes.
Lentil Soup Recipe
Author: Recipe Idea Shop
Ingredients
- 2 cups Lentils (red or brown)
- 1 Large Onion, finely chopped
- 1 Large Carrot, diced
- 1 Celery Stalk, chopped
- ½ can Chopped Tomatoes
- 2 tablespoon Olive Oil
- ¼ teaspoon Cumin
- 1 teaspoon Paprika
- 1 tablespoon Dried Thyme
- Salt and Black Pepper to taste
- 6 cups Water or Vegetable Broth
- Fresh Parsley, chopped (for garnish)
Instructions
Prepare the base
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until soft and lightly golden.
Add spices
- Stir in the cumin, paprika, thyme, salt, and black pepper. Let the spices toast for about 30 seconds to release their aroma.
Cook the soup
- Add the canned tomato, stir well and then add the lentil. Pour in the water or broth and bring to a gentle boil. Reduce heat and simmer for 30 - 35 minutes, until the lentils are tender.
Blend (optional)
- For a creamy texture, blend part or all of the soup using a hand blender.
Serve
- Serve with toasted sourdough or whole-grain bread.
- Add a squeeze of lemon for brightness.
- Top with chili flakes for gentle heat.
