Name: Lentil Soup Recipe
Cook time: 55 min
Total time: 55 min
Ingredients: 2 tbsp olive oil; 1 white onion (diced); 1 large carrot (diced); 2 celery ribs (diced); 2 garlic cloves (minced); 1 tbsp tomato paste; 200 g dried brown lentils, rinsed; 2 medium potatoes (diced); 400 g canned crushed tomatoes; 1.5 liters vegetable broth; 1 tsp cumin powder; 1 tsp mild curry powder; 0.5 tsp coriander powder; 1 cup fresh spinach (chopped); 2 dried bay leaves; 1 lemon (zest + juice); 1/4 tsp salt and pepper (each (or to taste)); Fresh parsley (chopped); 0.5 tsp red pepper flakes

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This easy one-pot lentil soup is one of those back-pocket soups I come back to again and again. It's hearty, simple, affordable, naturally high in protein and fibre, and the kind of soup that somehow tastes even better the next day. I've tested this version countless times, and the combination of cumin, mild curry powder, lemon, and potatoes gives you a comforting but interesting bowl of soup that works year-round.

a bowl of lentil soup with potatoes and carrots, shopped with fresh parsley

This lentil soup recipe is filling enough to stand alone, but still light enough that you don't feel weighed down afterwards - exactly what I want from a weeknight soup! Serve with some bread to scoop up the soup if you need a little more from your meal.

For more gorgeous soup recipes, try my coconut red lentil soup recipe, or my ever-popular white bean soup.

Ingredient Notes

Here is a quick overview of the handful of ingredients we use to make this recipe, plus a few potential substitutions. Scroll down to the recipe card for the exact quantities and instructions in one place.

Ingredients needed for lentil soup: onion, carrot, celery, lemon, potato, garlic, seasonings, tomato paste, bay leaf, chopped tomatoes, spinach, vegetable stock, dried lentils

Olive oil - Sets the base and carries the flavour of the aromatics. No need to go fancy here, just something you cook with regularly.
Onion, carrot & celery - This classic soffritto-style base builds sweetness and depth. Take your time sautéing them; this is where a lot of flavour develops.
Garlic - Adds warmth and savoury depth. I stick to two cloves here so it doesn't overpower the lentils.
Tomato paste - Cooking it out briefly removes acidity and adds a deeper, richer tomato flavour to the broth.
Brown lentils - Ideal for soup because they hold their shape while still becoming tender and creamy. However, red lentils or green lentils also work well.
Potatoes - Make the soup more substantial and help thicken it naturally as they soften. I make sure I dice them quite small so they don't take up the majority of the soup.
Crushed tomatoes - Add body and balance the spices. I prefer crushed over diced for a smoother soup texture.
Vegetable broth - Forms the backbone of the soup. Use a good-quality stock if you can - it really shows here.
Spices (cumin, mild curry powder, coriander) - This combo adds warmth without pushing the soup into "curry" territory. It's subtle, cozy, and very forgiving.
Spinach - Stirred in at the end for colour, nutrients, and freshness. You can swap for kale if needed.
Bay leaves - Quietly add depth while the soup simmers. Don't forget to remove them before blending some of the soup!
Lemon (zest + juice) - This is key. The soup tastes good without it, but great with it. Lemon lifts everything and balances the earthiness of the lentils.
Parsley & red pepper flakes - Optional but recommended for freshness and a little heat at the end.

How To Make This Easy and Delicious Lentil Soup Recipe

Here is a quick overview of making this easy lentil soup recipe - scroll down to the recipe card for the ingredients and instructions all in one place (and a printable version).

Step 1) Sauté the Base

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for 5-6 minutes until softened and fragrant.

Add the minced garlic and cook for another minute, then stir in the tomato paste and cook it out for 1-2 minutes until slightly darker and aromatic.

Step 2) Add the Lentils & Simmer

Add the lentils, diced potatoes, crushed tomatoes, vegetable broth, cumin, curry powder, coriander, bay leaves, salt, and pepper. Stir well to combine.

Bring to a gentle simmer, then reduce the heat and cook uncovered for 45-55 minutes, stirring occasionally, until the lentils are tender and the potatoes are fully cooked. Add more stock or water if the soup thickens too much.

Step 3) Blend a Portion

Remove the bay leaves, taste, and adjust seasoning as needed. Use an immersion blender to blend a small amount of the soup (no more than a quarter of the total) to achieve a thick, creamy consistency.

You may need to add more water to maintain a soupy consistency.

Step 4) Stir in Spinach and Lemon Juice

Stir in the chopped spinach, lemon zest, and lemon juice. Let it wilt for 1-2 minutes. Serve hot, topped with fresh parsley, red pepper flakes, and an extra squeeze of lemon if you like.

Chef's Tips / Cooking Hacks

This soup thickens a lot as it cools - don't panic, just add a splash of water or stock when reheating to maintain a soup-like consistency.
For extra depth, add a Parmesan rind while simmering (remove before serving). Be aware that Parmesan is often not vegetarian-friendly as it contains animal rennet.
If using kale instead of spinach, add it 10 minutes before the end so it softens properly.
This soup is very forgiving - a slight variation in spice won't ruin it. Follow your heart when cooking!

bowl of lentil soup with a spoon, topped with fresh chopped parsley

Storage

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freezes extremely well for up to 3 months. Defrost overnight in the fridge and reheat gently on the stove.
Reheat the soup with a splash of water or stock to loosen the texture.