Jacy There’s something profoundly comforting about a bowl of hearty, nourishing soup, and few dishes deliver that feeling as reliably as a well-made lentil soup. It’s a culinary hug in a bowl, perfect for busy weeknights, chilly evenings, or when you simply crave a wholesome meal without spending hours in the kitchen.
If you’re looking for a dependable staple that’s both healthy and satisfying, you’ve found it. This guide presents a truly easy lentil soup recipe that comes together with minimal fuss. And for those who love the magic of hands-off cooking, we’re also including a time-saving instant pot lentil soup recipe version. Both yield a rich, flavorful pot of soup that will become a regular in your rotation.
Table of Contents
Hearty Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ½ cups brown or green lentils, rinsed and drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley or cilantro, for garnish
Step-by-Step Instructions
1. In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables soften.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, cumin, smoked paprika, and bay leaf. Stir well to combine.
4. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 35-40 minutes, or until the lentils are tender.
5. This is what makes our easy lentil soup recipe so flavorful: season the soup generously with salt and pepper to taste. Remove the bay leaf.
6. Just before serving, stir in the fresh lemon juice. This brightens all the flavors beautifully.
7. Ladle the soup into bowls and garnish with fresh parsley or cilantro.
Tips & Variations
For a creamier texture, blend about 2 cups of the finished soup with an immersion blender and stir it back into the pot. Add a handful of chopped kale or spinach during the last 5 minutes of cooking. For a smoky twist, add a pinch of chili flakes or a splash of liquid smoke.
Serving & Storage
Serve this soup hot with a side of crusty bread or a simple green salad. It pairs wonderfully with a dollop of plain yogurt or a sprinkle of feta cheese. To store, let the soup cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days. This soup also freezes exceptionally well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Nutritional Benefits
Lentils are a powerhouse of plant-based protein and fiber, promoting digestive health and keeping you full longer. They are also rich in iron, folate, and essential minerals. This soup is low in fat and packed with vitamins from the aromatic vegetable base.
Common Mistakes to Avoid
The most common mistake is not rinsing the lentils, which can leave behind debris. Always rinse them in a fine-mesh sieve. Avoid adding acidic ingredients like lemon juice or tomatoes too early, as they can slow the lentils’ cooking; add them at the end for the best texture. Finally, don’t forget to season in layers—a bit of salt when sautéing the veggies and again at the end ensures a perfectly seasoned soup.
Instant Pot Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 ½ cups brown lentils, rinsed
- 1 (14.5 oz) can diced tomatoes
- 5 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 bay leaf
- Salt and black pepper
- 1 tablespoon red wine vinegar or lemon juice
Step-by-Step Instructions
1. Set your Instant Pot to the “Sauté” function. Add the olive oil and allow it to heat for a minute.
2. Add the onion, carrot, and celery. Sauté for 5 minutes, stirring occasionally, until slightly softened. Add the garlic and cook for 30 seconds more.
3. Turn off the sauté function. Add the rinsed lentils, diced tomatoes, vegetable broth, thyme, cumin, bay leaf, and a pinch of salt and pepper. Stir well.
4. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function. Set the timer for 12 minutes at high pressure.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
6. Following this instant pot lentil soup recipe ensures perfect, tender lentils every time. Open the lid, remove the bay leaf, and stir in the red wine vinegar. Season with additional salt and pepper as needed.
Tips & Variations
For a heartier meal, stir in 2 cups of chopped fresh spinach or kale just after pressure cooking; the residual heat will wilt them perfectly. You can also add a Parmesan rind to the pot before cooking for an extra layer of umami flavor (remove before serving).
Serving & Storage
Serve immediately with a drizzle of good olive oil and fresh herbs. Storage is identical to the stovetop version: cool completely and store in the fridge for 4 days or freeze for up to 3 months. The Instant Pot method makes meal prep incredibly efficient—you can have a week’s worth of lunches ready in under an hour.
Nutritional Benefits
This version retains all the fantastic nutritional benefits of the classic soup—high in plant protein, fiber, iron, and folate. Pressure cooking may help preserve more nutrients compared to longer simmering methods.
Common Mistakes to Avoid
Do not overfill your Instant Pot; ensure the total volume stays below the max fill line. Avoid using red or yellow lentils in this pressure cooker method, as they can turn to mush; stick with brown or green lentils for the best texture. Always allow for a natural pressure release for at least 10 minutes to prevent a starchy foam from spraying from the valve.
Final Conclusion
Whether you choose the classic stovetop method or the modern pressure-cooker approach, you’re guaranteed a delicious, nutrient-dense meal that truly satisfies. This versatile easy lentil soup recipe and its speedy counterpart, our instant pot lentil soup recipe, are designed to fit seamlessly into your life, offering comfort, health, and incredible flavor in every spoonful. We encourage you to make a big batch, enjoy the leftovers, and make this wholesome soup a beloved part of your kitchen repertoire.
FAQs
Can I use red lentils instead of brown lentils?
Yes, you can, but the result will be different. Red lentils cook faster and break down more, creating a thicker, creamier soup texture. If substituting, reduce the cooking time by about 10-15 minutes for the stovetop version and by a few minutes in the Instant Pot, and monitor closely to avoid overcooking.
How can I make this soup more protein-rich?
Lentils are already an excellent source of plant-based protein. To boost it further, you can add a cup of cooked quinoa at the end of cooking or stir in a can of drained and rinsed chickpeas when you add the broth.
My soup turned out too thick. How can I fix it?
No problem! Simply stir in a little extra broth or water when reheating until you reach your desired consistency. The soup will continue to thicken as it sits and cools, so you may need to add liquid each time you reheat leftovers.
Is this lentil soup freezer-friendly?
Absolutely! This soup is an ideal candidate for freezing. Allow it to cool completely, then portion it into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I make this soup in a slow cooker?
Definitely. For a slow cooker version, sauté the onions, carrots, and celery as directed in the first recipe (for best flavor), then transfer everything to your slow cooker. Add the remaining ingredients (except lemon juice and garnish) and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until lentils are tender. Stir in lemon juice before serving.
