- Dish type
- Bean and lentil soup
- Lentil soup
This lentil soup is full of flavour and is guaranteed to keep you warm throughout the winter. It's simple and requires very little prep.
103 people made this
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 litre beef stock
- 190g dry lentils, rinsed
- 4 tablespoons passata
- 1 teaspoon Italian herb seasoning
- salt and pepper to taste
MethodPrep:5min ›Cook:1hr ›Ready in:1hr5min
- In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes or until onions are tender. Add the stock and bring mixture to the boil.
- Add the lentils, passata and Italian herb seasoning. Reduce heat to low, cover and simmer for 45 minutes or until lentils are tender. Salt and pepper to taste.
Reviews & ratingsAverage global rating:(77)
Reviews in English (60)
Very simple, hearty and delicious. I used green lentils and instead of Italian herbs I used cumin and turmeric to give it a bit of Moroccan feel. It requires really minimal work and tastes great.-01 Oct 2013
I enjoyed this and will make it again.-07 May 2016
I am giving this a 5 star rating, with the following modifications: added 3 cloves minced garlic to the oil and onions while they cooked; used 2 cans beef broth (14oz. each) and 1 cup water; used the entire 8oz. can of tomato sauce; added about a cup of sliced baby carrots. Also, I did not add the tomato sauce or the Italian seasoning until the lentils were thoroughly cooked...oftentimes lentils do not cook completely when a tomato product is used at the start. And I personally did not add any salt or pepper. Really good, hearty and healthy soup!-22 Feb 2006
Best Lentil Soup Recipe
This Lentil Soup recipe is hearty, healthy, filling, budget friendly and absolutely delicious. Lentils are simmered with vegetables and spices in a tasty broth. This simple homemade soup is the absolute best lentil soup ever!
We eat soup for dinner at least once a week and more during the winter months. Don’t miss any of my best soup recipes like this creamy Roasted Cauliflower Soup and this Black Bean Soup.
I love having soup year round and this easy lentil soup is one of my favorite soups. This vegetarian lentil soup recipe is satisfying, nutritious and naturally gluten-free. You can make it ahead of time and it freezes well.
Most likely you already have all the ingredients needed to make this lentil soup at home. Now you are one-pot and 45 minutes away from a healthy bowl of pure comfort food!
5 Minute Lentil Soup
recipe by Christina Conte
- 1 lb bag of lentils (brown or green)
- 1 large onion, chopped into small pieces
- 1 or 2 celery stalks, chopped
- 2 tbsp extra virgin olive oil
- 1/2 cup (4 oz) tomato puree, or a chopped, very ripe tomato
- 2 tsp Better Than Bouillon Reduced Sodium Chicken (omit for vegetarian/vegan or if using stock)
- 8 cups (64 oz) water (or use homemade or all-natural chicken stock instead of bouillon)
- about 1 1/2 tsp Kosher or sea salt (more or less to taste) and pepper, as desired
Place the lentils in a large pot, and rinse several times, checking for foreign objects.
Begin with 8 cups (64 oz) of water in the pot, adding more later if necessary.
Next, add the chopped onion, celery and the olive oil. The tomato puree, and the bouillon go in next, if using. Add about 1 1/2 teaspoons of Kosher salt (at least 2 tsp. if not using bouillon).
Bring to a boil, over medium high heat, then simmer over med-low heat, (adding more water if necessary) stirring occasionally, until lentils are done (about 30 mins). 5 Minute Lentil Soup won’t win any beauty contests, but you won’t care when you taste it.
Finally, add more salt, pepper and olive oil if desired. Now don’t tell me that wasn’t super quick and easy?
Serve immediately, and enjoy! I love a little freshly ground pepper on mine.
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Here's a simple photo tutorial so you can see how easy it is to make this delicious homemade lentil soup from scratch. Scroll down for the full recipe.
1 - Saute the onion in oil for a few minutes until soft.
2 - Stir in the carrot, lentils, stock/broth, cumin and milk, and bring to the boil.
3 - Reduce the heat and simmer for 15 minutes or until the lentils are soft and cooked through. Puree with a blender, food processor or hand blender and serve.
Optional - serve topped with fresh herbs and seeds.
If you're looking for more vegan soup recipes, be sure to check out my list of 25+ Vegan Soup Recipes!
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Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
My Favourite Vegan French Lentil Soup
This is my favourite smoky vegan French lentil soup with tomatoes, smoked paprika, tarragon, and garlic. This simple recipe is high in protein with only 10 core ingredients.
A version of this vegan French lentil soup is one of the first things I learned how to make when I decided to try eating 100% plant-based! I didn’t grow up eating a lot of soup, so was slightly intimidated by the idea of making my own. The flavours of tarragon and smoked paprika combined with the garlic and tomatoes were an instant winner for me. I loved how hearty and simple the recipe was—and I still do!
French lentils have a nice little toothsome bite that give some body to this soup. Pretty much all of my favourite vegan soups have lentils in some form! See also: Ginger Sweet Potato and Coconut Milk Stew with Lentils & Kale, Smoky Chickpea, Cabbage & Lentil Stew with Kale, Deep Green Lentil Stew with Spinach, Tahini & Lemon, and Lentil Soup with Coconut, Spinach & Lime.
This soup is very simple to prepare and follows typical soup-making methods. You sauté aromatic onions, carrots and celery on the stove, add some spices and herbs to the pot, let the French lentils simmer for about 30 minutes, and then adjust your seasonings and enjoy!
I like to use a lot of olive oil as the base of this recipe. It just really gives this simple soup some good body. The smoked paprika is probably the most key element here. It gives the soup its main flavour note. If you don’t have French lentils, you can definitely use brown lentils. I think red lentils would cook too quickly and disintegrate into the soup unfortunately.
Hope you enjoy this recipe that also makes an appearance in my cookbook! Also, here’s some more vegan soup recipe inspiration.
Turkish lentil soup
- 3 Tbsp olive oil
- 1 medium onion, chopped
- 1 medium carrot, grated
- 3 cloves garlic, finely chopped
- 35 g (2 Tbsp) good quality tomato paste
- 15 g (1 Tbsp) Turkish red pepper paste (acı biber salçası) (or more tomato paste)
- 1 tsp sugar
- 180 g (200 ml/⅘ cups) red lentils
- 1.2 ltrs (5 cups) boiling water or light stock
- salt and pepper
- 1 lemon, cut into wedges, to serve
- small handful freshly chopped flat leaf parsley, to serve (optional)
- Heat a large thick bottomed pot over medium heat. Add the oil, onion and carrot. Sauté, stirring regularly, until softened but not coloured, 8-10 minutes.
- Add the garlic, tomato paste, red pepper paste and sugar. Fry, stirring constantly, until aromas fill your kitchen and the tomato and pepper pastes have been cooked through and mixed well with the other ingredients, 1-2 minutes. Add the lentils and give it all a good stir.
- Add the water and season to taste with salt and pepper. The amount of water is for a fairly thin Turkish-style soup. Reduce the amount to 1 ltrs for a thicker version. Bring to a boil, pop on a lid and turn the heat down to low. Leave to simmer until the lentils are cooked through and starting to fall apart, around 15 minutes.
- Whizz with a stick blender (or regular blender, making sure not to overfill it). Leave off the heat for a few minutes.
- Meanwhile, melt the butter (or extra virgin olive oil) in a small pan or pot until melted and bubbling (or hot, in the case of the oil). Take off the heat and stir in the Aleppo pepper.
- Serve the soup warm with a spoonful of chili butter as well as a sprinkling of freshly chopped flat-leaf parsley, if you like. And don't forget a squeeze of lemon juice.
For the more yellow-looking version so often served in Turkey, substitute 1 small finely chopped potato for the tomato and pepper pastes.
Shahrouk Sisters’ Lebanese Red Lentils Soup
After a date or two and a few sips of water, lentil soup is a popular choice to break your Ramadan fast. There of course different recipes but ours is part of our family’s DNA and we serve it not just during Ramadan but throughout the colder days and nights in the year. In summer, in our families, it is replaced with a cucumber and minted garlic dish.
This red lentil soup has been in our family for as long as we can remember and is a great representation of our childhood and upbringing. So many memories and moments were made over this soup.
It reminds us of our mandatory weekly family get-togethers every single Saturday. We would look forward to this day all week. Getting together with all our aunts and uncles and cousins. You would have needed a very good and valid excuse not to attend a Saturday family night – and we still do.
Our Saturday family nights have been a weekly family event since our grandparents on our father’s side came out here from war-torn Lebanon in the late 1960s and they still hold great significance for us all as a regular time to connect and catch up, to celebrate together and also sadly sometimes to grieve together.
Our family comes from a village called Bakhoun in the mountains near Tripoli in the north of Lebanon. It’s a beautiful spot and there are lots of big villas and holiday homes that people leave the cities for to escape the summer heat, and in the winter they come for the snow. Bakhoun has a very strong sense of community and identity and our grandparents maintained this when they moved to Sydney. Both our parents came from Bakhoun and Houda’s husband comes from Bakhoun too. His mother still lives there so Houda has visited six or so times since she got married.
Our grandfather’s name was Judu Ali and our father’s mother, our grandmother, was known to us as Tayta Aisha. The recipe for this soup was hers and she was the one who always served it. Tayta owned the ladle! We can all still picture the repetitive motion, serving bowl after bowl after bowl.
When we think of our grandparents we think of this soup. And when we think of this soup, we think of our grandparents. It is a real connection to family past and present. When we were growing up, we felt it was the ultimate comfort food, warm and hearty. Now that we have families of our own, this soup makes a regular appearance in our own households as a wholesome hearty meal served with freshly oven-baked crusty bread and a squeeze of lemon which according to our late grandparents will ward off the cold and flu.
We don’t ever remember our parents and grandparents tasting their food whilst cooking. They would use their senses. We never learnt measurements growing up either. Although we have tweaked the recipe a little by blitzing the soup smooth with our stick blenders when traditionally it was served rustic and coarse. Just a little twist on an old family favourite! Our own families have come to prefer the smoother and creamier texture – but we suggest you try both and let your family decide.
Sausage and Lentil Soup Recipe
You know if I am sharing a recipe with you, that it is GOOD. I am not a foodie nor do I enjoy cooking, but when I come across something so delicious, I just have to share it with you. That&rsquos why I signed up to be a part of fall recipe blog hop today with 25 other bloggers &ndash so enjoy the visual and delicious feast ahead. Links to the tour are at the end of the post.
I love soup. If I had to choose one food that I love the most, it would be soup and a piece of crusty french bread. Followed by a cup of hot tea. Simple pleasures are the best. To expand my soup recipe box, I am always on the lookout for new soup recipes that are not too time consuming to make.
A few weeks ago, Ed and I ate dinner at Carrabba&rsquos and had their Sausage and Lentil soup. We both thought it was amazing! When I got home, I did an online search for the recipe. I found quite a few and read through all the recipes for the one that seemed to have the same ingredients as the Carrabba&rsquos soup we had.
I have made it twice so far. Since it is only Ed and me, one pot becomes a few meals for us.
Rustic Lentil Soup
Rustic lentil soup is full of nourishment, comfort, and flavor. A simmering pot of green lentils, tomatoes, carrots, celery, potatoes, and spices along with, if you’re so inclined, a triple threat of pork with sausage, bacon, and pancetta.
Adapted from Michael Ronis | Carmine’s Family Style Cookbook | St. Martin’s Press, 2008
This soup turns up most often on the menu at the 91st Street restaurant, where our regulars love it during the cold, icy months when New York is gray and damp. It’s a hearty and warming soup, made even more so with the addition of sausage, bacon, and pancetta—all of which can be tossed aside to make this soup ideal for vegetarians, with vegetable stock standing in for the chicken stock. This is a terrific Sunday night family meal and a delicious leftover weekday meal.–Michael Ronis
Tip for Making the Best Lentil Soup
There is honestly no perfect way to make this soup, and that is what I LOVE about it. However, I have found a handy tip for making this the best lentil soup:
Do not overcook the lentils.
Whether this is your first time making lentil soup or your thousandth time, I cannot stress this enough. Make sure to not overcook the lentils, or else they will become extremely mushy.
That will not affect the taste of this yummy soup, but the mushy lentils thicken the soup and give it a different, less pleasant consistency.