Warm, nourishing, and full of flavor, Homemade Lentil Soup is the kind of budget-friendly comfort food every homemaker should have in their kitchen. Made with red or yellow lentils, aromatic spices, and fresh herbs, this hearty vegetarian soup is packed with protein and fiber. Whether you enjoy it as a main dish with bread or rice, or serve it as a starter, this lentil soup is wholesome, delicious, and easy to make with pantry staples.
Why You’ll Love This Lentil Soup
- Budget-friendly: Lentils are one of the most affordable pantry staples.
- Healthy: Packed with plant-based protein, fiber, and vitamins.
- Customizable: Mild and kid-friendly, or spice it up for bold flavor.
- Freezer-friendly: Make a big batch and save portions for busy days.
Tips for Success
- Rinse lentils well before cooking to remove starch and reduce foam.
- Add broth slowly if you prefer a thicker stew-like consistency.
- Brighten with lemon right before serving — it makes the flavors pop.
- Use fresh herbs for the best finish.
Variations & Add-Ins
- Coconut Lentil Soup: Stir in 1 cup coconut milk for creaminess.
- Vegetable Lentil Soup: Add diced carrots, zucchini, or spinach.
- Spicy Lentil Soup: Add chili flakes, jalapeño, or cayenne for heat.
- Mediterranean Twist: Add oregano, rosemary, and a drizzle of olive oil.
Serving Ideas & Pairings
- Serve with naan or flatbread for dipping.
- Pair with steamed rice for a filling meal.
- Add a side salad for balance.
- Top with yogurt or sour cream for a creamy contrast.
Frequently Asked Questions
1. Do I need to soak lentils before cooking?
No, red and yellow lentils cook quickly. Just rinse them well.
2. Can I use green or brown lentils instead?
Yes, but they take longer to cook (40–50 minutes) and hold their shape more.
3. How do I make lentil soup creamy?
Blend part of the soup with an immersion blender or stir in coconut milk or cream.
4. How long does lentil soup last in the fridge?
It keeps well for 4–5 days in an airtight container.
5. Can I freeze lentil soup?
Yes! Freeze in individual portions for up to 3 months.
Homemade Lentil Soup
Ingredients
Method
- Sauté aromatics – In a large pot, heat olive oil or ghee. Add onion, garlic, and ginger, cooking until fragrant and softened (about 5 minutes).
- Add spices – Stir in turmeric, cumin, coriander, chili powder, mustard seeds, and bay leaf. Cook for 1 minute to release flavors.
- Simmer lentils – Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally, until lentils are soft.
- Finish – Remove bay leaf. Stir in lemon juice, salt, and pepper. Adjust seasoning to taste.
- Serve – Ladle into bowls and garnish with cilantro or mint. Serve hot with bread, rice, or naan.
Notes
- Texture control: For creamier soup, use an immersion blender to puree part (or all) of the lentils.
- Make-ahead: Lentil soup keeps beautifully in the fridge and tastes even better the next day.
- Protein boost: Add chickpeas or beans for extra heartiness.
- Spice variation: Play with garam masala, curry powder, or smoked paprika for different flavor profiles.
