This lentil soup recipe, crafted by Nagi from RecipeTin Eats, is a delightful blend of wholesome ingredients and expertly chosen spices that elevate it from an ordinary soup to a culinary masterpiece. The combination of green or brown dried lentils, aromatic garlic, onions, carrots, and celery creates a hearty and nutritious base. The inclusion of crushed tomatoes, cumin, coriander, paprika, and dried bay leaves imparts rich flavors, while a touch of lemon zest and juice adds a refreshing zing that takes the soup to the next level.

What sets this lentil soup apart is the careful attention to detail during the cooking process. The patient sautéing of garlic, onions, carrots, and celery is emphasized, allowing the flavors to develop and contribute to the soup’s depth. Simmering the ingredients in low-sodium vegetable or chicken stock ensures a well-balanced and savory broth. The method of removing any surface scum during cooking, coupled with the option to thicken the soup to preference, showcases the dedication to achieving the perfect texture.

The versatility of this recipe is noteworthy, accommodating various types of lentils except Puy Lentils. Additionally, the notes provide guidance for those opting to use canned lentils, offering a practical alternative without compromising on taste and texture. The soup’s freezer-friendly nature and ability to stay fresh in the refrigerator for several days make it a convenient choice for busy households or those who enjoy meal prepping.

As a finishing touch, the garnish of fresh parsley adds a burst of color and freshness, complementing the robust flavors of the soup. Served alongside warm, crusty bread generously slathered with butter, this lentil soup becomes a comforting and satisfying meal. With its nutrient-packed profile, rich taste, and thoughtful cooking techniques, this recipe is bound to become a staple in any home kitchen, leaving everyone craving not just seconds, but perhaps even thirds.

Lentil Soup

Recipe VIDEO above. Don’t settle for a bland lentil soup. Make it right, and you’ll have everyone begging for seconds…and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.  

Prep Time10minutes mins

Cook Time45minutes mins

Total Time55minutes mins

Course: Mains, Soup

Cuisine: Western

Keyword: Lentil Soup

Servings: 6

Calories: 311cal

Author: Nagi@RecipeTin Eats


  • 2 tbsp olive oil
  • 1 onion, chopped (white, brown, yellow)
  • 2 garlic cloves, minced
  • 1 large carrot , chopped (about 1 1/4 cups)
  • 2 celery ribs , chopped (about 1 1/4 cups)
  • 2 cups / 400g dried lentils , green or brown, rinsed (Note 1)
  • 400g / 14 oz crushed tomato
  • 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium
  • 1/2 tsp each cumin and coriander powder
  • 1 1/2 tsp paprika powder
  • 2 dried bay leaves
  • 1 lemon (zest + juice)
  • 1/4 tsp salt and pepper, each

To Serve

  • Chopped fresh parsley, for garnish
  • Warm bread, to serve


  • Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
  • Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup.
  • Add all remaining ingredients except the lemon and salt. Stir. 
  • Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
  • Remove bay leaves.
  • Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
  • Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!


1.  Lentils: This should work with any type of lentils except Puy Lentils (French lentils, small dark brown/black ones because they hold their shape). Red, yellow, brown, green. The colour of the soup will just be a bit different.

Cook times vary slightly as well so just start checking if the lentils are done at around 30 minutes.

I really urge you to make this with dried lentils if you can. Better texture and flavour compared to canned. However, to make this with canned lentils, use 2 x 400g/14oz cans of lentils (drained and rinsed) and reduce the broth by 1 cup. Simmer liquid for 20 minutes before adding the lentils then cook with lentils for another 15 minutes (don’t want to cook canned lentils for too longer otherwise they will turn into mush).

2. Storage: This freezes extremely well! Or keeps in the fridge for 3 to 5 days.

3. Nutrition per serving.


Serving: 421g | Calories: 311cal | Carbohydrates: 48g | Protein: 18g | Fat: 5g | Sodium: 111mg | Potassium: 925mg | Fiber: 22g | Sugar: 5g | Vitamin A: 1930IU | Vitamin C: 11.5mg | Calcium: 73mg | Iron: 6mg