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Bowl of homemade lentil soup with red lentils, spices, and fresh mint garnish
Jana Rae

Homemade Lentil Soup

Hearty lentil soup made with red lentils, aromatic spices, and fresh herbs. A budget-friendly, vegetarian comfort food that’s rich in protein and flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Indian, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil or ghee
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 cup red lentils or yellow lentils, rinsed
  • 6 cups vegetable broth or water
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon chili powder optional, for heat
  • 1 teaspoon mustard seeds optional
  • 1 bay leaf
  • Salt & black pepper to taste
  • Juice of 1 lemon
  • Fresh cilantro or mint for garnish

Method
 

  1. Sauté aromatics – In a large pot, heat olive oil or ghee. Add onion, garlic, and ginger, cooking until fragrant and softened (about 5 minutes).
  2. Add spices – Stir in turmeric, cumin, coriander, chili powder, mustard seeds, and bay leaf. Cook for 1 minute to release flavors.
  3. 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.
  4. Finish – Remove bay leaf. Stir in lemon juice, salt, and pepper. Adjust seasoning to taste.
  5. 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.