Lentil Soup

This Lentil Soup is a hearty, budget-friendly meal that’s packed with flavor. Brown lentils simmer with a rich blend of seasonings until tender, creating a comforting bowl of soup that tastes even better with every bite. Serve it hot with crusty bread for dipping into the savory broth, and enjoy an easy, satisfying dish perfect for any night of the week.

Easy Lentil Soup Recipe

Lentils were a staple in our household growing up, and we loved them in every form. My mom always knew how to season them just right, turning a simple pot of lentils into a hearty, steaming bowl of comfort food. That love of lentils inspired this hearty soup recipe. While the ingredient list may look a bit long at first glance, most of the seasonings are everyday pantry staples, making it easy to build deep, homemade flavor that the whole family will love, without any fuss.

Checkout this quick list of ingredients you’ll need to make Southern Lentil Soup: (Scroll down for the full printable recipe card.)

• Lentils – Dry brown lentils form the base of the soup.
• Fresh Veggies – Diced onion, celery and carrots expand the flavor profile.
• Canned Tomatoes – Crushed tomatoes and petite diced tomatoes expand the soup broth.
• Oil – Olive oil for sautéing the veggies.
• Liquid – Low sodium chicken or vegetable stock thins the cooking liquid.
• Spices – Salt, paprika, lemon pepper or black pepper, crushed red pepper flakes, ground coriander or curry powder, turmeric, ground cumin and fennel seeds.
• Fresh Garlic Cloves – Minced garlic enhances the flavor.
• Aromatics – Bay leaves add depth of flavor.
• Fresh Herbs – Fresh chopped flat-leaf parsley and fresh thyme.

How to Make the Best Lentil Soup Recipe

• Sauté Vegetables – Cook carrots, celery and onion in olive oil until softened and beginning to brown. Add garlic and fennel seed, cook for 2 minutes longer.
• Add Lentils, Tomatoes and Spices – To the pot add lentils, crushed tomatoes, diced tomatoes, chicken stock, , spices and bay leaves. Stir well, then reduce heat to medium low and cover.
• Cover and Simmer – Cook per the cooking time in the recipe until lentils have softened.
• Lemon Juice – Once lentils are tender, uncover and add lemon juice. Simmer for 5 minutes uncovered.
• Thicken the Soup –  Scoop 1/2 cup lentils into a stand blender or a bowl and puree. Add back to the pot to thicken. Repeat until desired consistency is reached. Mix well.
• Serve hot with a side of bread garnished with chopped parsley or thyme.
  

Kitchen Equipment to Make Southern Lentil Soup

• A large soup pot or Dutch oven with a lid.
• Sharp knife and chopping board.
• Measuring cups and spoons, plus a large spoon for stirring.
• Small bowl and fork to mash the lentils or an immersion blender. 
• Ladle and soup bowls for serving.

Recipe Variations, Tips and Substitutions

• Brown Lentils – The best lentils to use are the ones that are readily available in your grocery store. I’ve used green lentils, yellow lentils and red lentils in this recipe from time to time. Please note, all legumes cook a bit differently. Monitor the softness of the lentils and make the adjustments as needed.
• Spices – I like the hint of lemon that lemon pepper gives to the flavor of this southern lentil soup. You can use black pepper, instead.
• Lemon Juice – You’ll need around 2 tablespoon of lemon juice to add at the end of cooking. Lemon prevents oxidation of the lentils, adding a brightness to the flavor. You could replace it with a splash of red wine vinegar.
• Adjust the Thickness to Your Taste – You can thin, or thicken this soup to your personal taste. To thin, add more stock. To thicken, remove around 1/2 cup of lentils and mash or puree in a blender then add back to the pot. Repeat until your preferred thickness is reached.
• Chicken Stock – To keep this lentil soup vegetarian friendly, use vegetable stock in place of chicken stock.
• Green Veggies – If you like, you can add 2 cups of frozen chopped collard greens, kale or fresh baby spinach leaves to this soup. Each will cook rather quickly and need to be added toward the end of cooking. I don’t recommend using fresh collards as they take much longer to cook so if you choose to add them, frozen is best.
• Potatoes – You could add bite-size cubes of potatoes to the lentil soup in the last 15 minutes of cooking. 

Storage and Leftovers

• Leftovers – The flavor of this Lentil Soup is even better when leftover. Store leftover lentil soup in an airtight container chilled in the refrigerator for up to 3-4 days.
• Reheating – Reheat in a saucepan on the stovetop over medium heat or in single servings in the microwave.
• Freezer – You can freeze soup for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Style Soup Recipes to Make

More easy soup recipes you may also like to make:

• Fully Loaded Smashed Potato Soup is creamy deliciousness.
• French Onion Soup topped with a cheesy slice of bread is like dining at a bistro at home.
• Creamy Tomato Cheese Tortellini Soup is super simple to make thanks to using refrigerated tortellini.
• Skip the buns and enjoy Cheeseburger Soup for supper.
• Creamy Chicken Noodle Soup is like a feast on a chilly day.
• Downhome Hamburger Soup is the ideal way to clean out that vegetable bin.
• Butternut Squash Soup is a fall favorite topped with toasted seasoned butternut squash seeds.
• Gazpacho Soup from Food Network.

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Helpful Kitchen Items:

• Dutch Oven
• Kitchen Utensils
• Knives and Chopping Board
• Soup Bowls