There are some meals that feel like a warm hug in a bowl, and for me, a hearty lentil soup is the very definition of that feeling. On a damp, grey afternoon when the wind is rattling the windows, there’s nothing I’d rather have simmering on the hob. Its earthy, savoury aroma fills the kitchen, promising something deeply satisfying and nourishing is on its way. This particular lentil soup recipe is one I’ve tweaked and perfected over the years, and it always delivers.

This version was inspired by a wonderfully rustic lentil dish I had at a tiny, family-run restaurant in the hills of Andalusia, Spain. It wasn’t fancy, but the depth of flavour was extraordinary. They used a whisper of smoked paprika, which gave it a gentle warmth that was just magical. I’ve brought that little secret back to my own kitchen, and it truly elevates the soup from simply good to something special. It’s the kind of dinner soup that makes everyone at the table fall silent for the first few spoonfuls, which is always the highest compliment a cook can receive.

We make this soup all through the autumn and winter. It’s a brilliant recipe for a quiet weeknight when you want a wholesome meal without a lot of fuss. The ingredients are humble, but together they create a genuinely robust and flavourful dish. It’s substantial enough to be a meal in itself, especially with a chunk of crusty bread for dipping, and it’s one that I hope will become a regular in your home, just as it is in mine.

Recipe Overview

This hearty lentil soup recipe creates a thick, flavourful, and deeply nourishing meal. The foundation is a classic mirepoix of onion, carrots, and celery, which we gently sweat to build a sweet, aromatic base. Cumin and smoked paprika add a subtle, smoky warmth that complements the earthy flavour of the brown lentils. After simmering, a portion of the soup is blended to create a creamy texture while still leaving plenty of whole lentils and vegetables for a satisfying bite. I’ve tested this with both vegetable and chicken stock, and while both are delicious, a good quality chicken stock adds an extra layer of savoury depth.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Lentil Soup Recipe

• Genuine Flavour: The slow sweating of the vegetables creates a naturally sweet and savoury base, which is layered with earthy lentils, smoky paprika, and a final, bright note from a splash of red wine vinegar. It’s a truly balanced and satisfying taste.
• Ready in Under an Hour: From chopping the first onion to ladling the soup into bowls, this entire meal comes together in about 55 minutes, making it ideal for a weeknight dinner.
• Flexible Recipe: This lentil recipe is wonderfully adaptable. You can stir in a few handfuls of fresh spinach or kale at the end until wilted, or add some diced potatoes with the lentils for an even heartier soup.
• Great for Meal Prep: This soup works beautifully for weekly meal prep. The flavours actually deepen overnight, making leftovers a real treat for lunch the next day. A big batch on a Sunday will see you through several meals. Another great meal prep idea is our Stuffed Peppers With Rice Recipe Dinner.
• Family Tested: This is a dish my whole family enjoys. It’s wholesome enough that I feel good serving it, and it always gets compliments, even from my son who claims he “doesn’t like soup.”

Lentil Soup Recipe

⏱️ 15 min prep  •  🍳 45 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this soup, the quality of your stock and lentils really makes a difference. I prefer to use Puy or brown lentils as they hold their shape well during cooking, giving the soup a lovely texture. While canned lentils work in a pinch, dried lentils have a much better flavour and are more economical. I often use Knorr stock pots for a reliable and flavourful base.

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika (not hot, the sweet variety)
• 250g dried brown or green lentils, rinsed
• 1.5 litres good quality vegetable or chicken stock
• 1 bay leaf
• 1 tbsp tomato purée
• 1 tsp red wine vinegar
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, to serve

Ashley’s Tip: Make sure to rinse your dried lentils thoroughly under cold running water before using them. This removes any dust or debris and helps them cook more evenly. There’s no need to soak brown or green lentils for this recipe.

How to Make This Lentil Soup Recipe

The process for this soup recipe is straightforward. The key is to build the flavours in layers, starting with a well-cooked base of vegetables. This method ensures you get a deep, savoury result every time.

1. Sauté the Base Vegetables: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent. Don’t rush this step; it’s crucial for developing flavour.
2. Add Aromatics: Add the minced garlic, ground cumin, and smoked paprika to the pot. Stir continuously for one minute until the spices are fragrant. This toasts the spices and deepens their flavour.
3. Combine Ingredients: Pour in the rinsed lentils and the stock. Add the bay leaf and tomato purée, stirring well to combine everything.
4. Simmer Gently: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30-35 minutes, or until the lentils are tender but not mushy.
5. Create a Creamy Texture (Optional): This is a step I always do to improve the texture. Remove the bay leaf. Using an immersion blender, carefully pulse the soup a few times directly in the pot. We’re not aiming for a smooth purée, just enough to thicken the broth slightly while leaving plenty of texture from the whole lentils and vegetables. If you don’t have an immersion blender, you can transfer a couple of ladles of soup to a regular blender, blend until smooth, and then stir it back into the pot.
6. Finish and Season: Stir in the red wine vinegar. This brightens all the flavours wonderfully. Season generously with salt and freshly ground black pepper to your taste. I find it usually needs a good amount of both.
7. Serve: Ladle the hot soup into bowls. Garnish with a sprinkle of fresh, chopped parsley and serve immediately with some crusty bread.

Tips From My Kitchen

• Temperature Control: Once the soup comes to a boil, it’s important to reduce the heat to a gentle simmer. Boiling it vigorously can cause the lentils to break down and become mushy too quickly. A slow, gentle cook time is what we’re aiming for.
• The Secret Step: Don’t skip the final splash of vinegar. I learned that adding a small amount of acid at the end of cooking can completely transform a dish, waking up all the flavours. Red wine vinegar is my preference here, but apple cider vinegar or even a squeeze of fresh lemon juice works too.
• Make-Ahead: You can chop the onion, carrots, and celery up to 2 days in advance and store them in an airtight container in the fridge. This makes the cooking process even faster on a busy night.
• Storage: Leftover lentil soup can be stored in an airtight container in the refrigerator for up to 5 days. It will thicken as it cools; simply add a splash of water or stock when reheating on the hob or in the microwave. This soup also freezes brilliantly for up to 3 months.

Equipment You’ll Need

You don’t need any fancy gadgets for this hearty soup, just a few kitchen basics.

• Large stockpot or Dutch oven
• Immersion blender (optional, for texture)
• Ladle
• Sharp knife and cutting board

Delicious Variations to Try

Once you’ve mastered the basic recipe, feel free to get creative. This soup is a wonderful canvas for other flavours.

• Spicy Version: Add 1/2 teaspoon of chilli flakes along with the other spices for a gentle, warming heat. For more of a kick, add a finely chopped red chilli with the garlic.
• Vegan Option: The recipe is easily made vegan. Simply ensure you use a rich vegetable stock and follow the recipe as written. It’s a satisfying plant-based meal. For another vegetarian idea, try our Authentic Tzatziki Sauce Recipe Dip with some warm pitta and vegetable sticks.
• Add Different Protein: For a non-vegetarian version, you can add cooked, crumbled chorizo or pancetta at the beginning with the onions. You can also stir in some shredded cooked chicken towards the end of the cooking time.

What to Serve With This Lentil Soup Recipe

While this is a complete meal on its own, a few simple accompaniments can make it even better.

• Crusty Bread: A thick slice of sourdough or a warm, crusty baguette is non-negotiable in our house for mopping up every last drop.
• A Dollop of Yogurt: A spoonful of thick Greek yogurt or crème fraîche on top adds a lovely creamy tang that cuts through the richness of the soup.
• Wine Pairing: A light-bodied Spanish red wine, like a Rioja Crianza, works wonderfully with the earthy, smoky notes of this dinner soup.

Frequently Asked Questions

Lentil Soup Recipe

A hearty and nutritious lentil soup packed with vegetables and aromatic spices. This soup is easy to make and features a wonderfully creamy texture, perfect for a comforting meal.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: International

Calories: 345

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion finely chopped
• 2 medium carrots peeled and diced
• 2 celery stalks finely chopped
• 2 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp smoked paprika not hot, the sweet variety
• 250 g dried brown or green lentils rinsed
• 1.5 litres good quality vegetable or chicken stock
• 1 bay leaf
• 1 tbsp tomato purée
• 1 tsp red wine vinegar
• Salt and freshly ground black pepper to taste
• Fresh parsley chopped, to serve

Method

 

1. Sauté the Base Vegetables: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent. Don't rush this step; it's crucial for developing flavour.
2. Add Aromatics: Add the minced garlic, ground cumin, and smoked paprika to the pot. Stir continuously for one minute until the spices are fragrant. This toasts the spices and deepens their flavour.
3. Combine Ingredients: Pour in the rinsed lentils and the stock. Add the bay leaf and tomato purée, stirring well to combine everything.
4. Simmer Gently: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30-35 minutes, or until the lentils are tender but not mushy.
5. Create a Creamy Texture (Optional): This is a step I always do to improve the texture. Remove the bay leaf. Using an immersion blender, carefully pulse the soup a few times directly in the pot. We're not aiming for a smooth purée, just enough to thicken the broth slightly while leaving plenty of texture from the whole lentils and vegetables. If you don't have an immersion blender, you can transfer a couple of ladles of soup to a regular blender, blend until smooth, and then stir it back into the pot.
6. Finish and Season: Stir in the red wine vinegar. This brightens all the flavours wonderfully. Season generously with salt and freshly ground black pepper to your taste. I find it usually needs a good amount of both.
7. Serve: Ladle the hot soup into bowls. Garnish with a sprinkle of fresh, chopped parsley and serve immediately with some crusty bread.

Notes

Serve with crusty bread for dipping. The soup will thicken as it cools; leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

I really hope you give this lentil soup recipe a try. It’s a humble, honest dish that proves you don’t need complicated ingredients to create something truly delicious and comforting. It’s my go-to for a reason, and I’d love to hear how it turns out for you. Please leave a comment below and let me know what you think!

Happy cooking,
Ashley Rivera