Lentil Soup

4.5
(3,162)

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

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422
422
422
Prep Time:
15 mins
Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 35 mins
Servings:
8
Yield:
8 servings

What could be more comforting than a bowl of lentil soup on a chilly afternoon? Crushed tomatoes, garlic, and a vegetable medley combine with lentils and fragrant herbs for an unforgettably delicious and hearty soup that the whole family will love. Add this classic soup recipe to your rotation and enjoy stick-to-your-ribs flavor any time.

Overhead view of two bowls of lentil soup
Dotdash Meredith Food Studios

Lentil Soup Ingredients

Garden-fresh veggies like celery, carrots, and onion are a must-have for lentil soup. Bay leaf, dried oregano, and basil add aroma and depth, while crushed tomatoes and vinegar create a delightful tang. Dry lentils are the main event — they absorb the rich and layered flavors in the pot for an amazingly delicious spoonful.

How to Make Lentil Soup

You don't want to miss out on this family-friendly soup recipe bursting with robust flavor. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:

Begin by sauteing chopped vegetables in olive oil over medium heat, then add in aromatics. Next, stir in lentils, tomatoes, and water. Reduce heat and allow the mixture to simmer until the lentils are perfectly tender. Add in spinach last, gently wilting the greens and reseasoning soup before serving if necessary.

How to Store Lentil Soup

Place leftover lentil soup in an airtight container and refrigerate for up to five days, making sure to allow the mixture to come to room temperature first. Reheat soup on the stovetop or in the microwave for best results.

Can I Freeze Lentil Soup?

Freezing leftover lentil soup is an easy, straightforward process: Simply pour cooled soup into freezer bags, making sure to mix up ingredients for even dispersal. Squeeze out as much air as possible before sealing bags for longer shelf life. Lay flat in the freezer, if possible. Rozen lentil soup can last up to six months.

Allrecipes Community Tips and Praise

"My family ate this up like vultures on a carcass," shares home cook Joe. "The only thing I added was the four beers that I drank while cooking."

"This is a fabulous base recipe — you can take this and add or delete to your own tastes and it comes out great," says reviewer ErinsMom. "I used canned beef and chicken broth (about 5 cups) and the rest water, I also added potatoes at the same time that I added the lentils."

"I followed the other suggestions and doubled the spices," explains reviewer Linda. "I also used chicken stock instead of water. My family loves it!"

Editorial contributions by Rai Mincey

Ingredients

  • ¼ cup olive oil

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 stalks celery, chopped

  • 2 cloves garlic, minced

  • 1 bay leaf

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 2 cups dry lentils

  • 8 cups water

  • 1 (14.5 ounce) can crushed tomatoes

  • ½ cup spinach, rinsed and thinly sliced

  • 2 tablespoons vinegar

  • salt to taste

  • ground black pepper to taste

Directions

  1. Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

  2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.

  3. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.

    Overhead view of a bowl of lentil soup
    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

349 Calories
10g Fat
48g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 349
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 7%
Sodium 131mg 6%
Total Carbohydrate 48g 18%
Dietary Fiber 22g 79%
Total Sugars 3g
Protein 18g
Vitamin C 13mg 67%
Calcium 98mg 8%
Iron 6mg 34%
Potassium 970mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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