If you’re searching for a comforting, nutritious, and downright delicious meal, look no further than The Best Lentil Soup Recipe. This hearty soup brings together tender lentils, aromatic vegetables, and savory seasonings in a warm bowl that feels like a hug from the inside. Whether you’re cozying up on a chilly day or need a simple yet satisfying dinner, this recipe balances smoky, fresh, and umami flavors perfectly while delivering a wholesome punch of protein and fiber. Trust me, once you try this, it will become your go-to soup for any occasion.
Ingredients You’ll Need
The magic of The Best Lentil Soup Recipe lies in its simple, fresh ingredients that each play a vital role in building the soup’s incredible flavor and texture. From the tender lentils soaking up all the spices to the crisp bacon that adds depth, every element contributes towards creating a rich, vibrant dish.
- 1 cup lentils (dry, soaked for 60 minutes): Soaking softens the lentils and helps them cook evenly into tender bites.
- 2 tablespoons olive oil (or avocado oil): Provides a silky base for sautéing and enhances the overall richness.
- 3 slices cubed bacon (optional for vegan): Adds smoky flavor and a touch of crispiness—leave out for a plant-based twist.
- 1 yellow onion (finely diced): Offers a subtly sweet foundation and aroma as it softens.
- 2 carrots (finely cubed): Bring natural sweetness and gentle crunch to the soup.
- 1 celery rib (finely chopped): Adds an earthy, refreshing undertone for balance.
- 3 garlic cloves (minced): Imparts a warm, pungent punch that wakes up the entire dish.
- Salt and pepper (to taste): Essential for seasoning and bringing out the flavors.
- 1 teaspoon paprika: Introduces a subtle smoky depth and color.
- 1 tablespoon dry oregano: Infuses Mediterranean herbal notes that brighten the soup.
- 1 tablespoon tomato paste: Concentrates tomato flavor and adds a luscious texture.
- 1 cup tomato sauce (plain): Enhances body and a touch of acidity for balance.
- 4 cups vegetable stock (unsalted): Provides a flavorful liquid base without overpowering saltiness.
- 3 cups water: Used to adjust consistency and help the lentils cook properly.
- Handful of fresh chopped parsley: A bright, fresh finish to lift the flavors at the end.
How to Make The Best Lentil Soup Recipe
Step 1: Prepare Your Lentils
Begin by soaking the dry lentils in cold water for at least one hour. This step softens the lentils, shortening cooking time and helping them cook evenly for that perfect tender texture you want in your soup.
Step 2: Crisp the Bacon and Sauté the Veggies
Heat your olive oil in a large pot over medium heat and gently cook the cubed bacon until it’s crisp and golden. This smoky base brings a beautiful depth to the soup. If you prefer less grease, discard most of the excess oil but keep a bit for cooking the vegetables. Then, toss in your finely diced onion, celery, and carrots, cooking until they soften and become sweet and fragrant, which builds a rich flavor foundation.
Step 3: Season and Develop the Flavor Base
Add the minced garlic to the pot and stir for a minute to release its aromatic charm. Sprinkle in the oregano, paprika, salt, and pepper—feel free to adjust these seasonings to your liking. Stir in the tomato paste, coating the veggies and letting it cook for a minute or so, which deepens the tomato flavor and adds complexity to the broth.
Step 4: Combine Lentils, Tomato Sauce, and Liquids
Drain the soaked lentils and add them to the pot along with the tomato sauce. Pour in the vegetable stock and water, stirring everything together. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently. This slow simmer is where everything melds together, and the lentils absorb all the flavors, turning the soup rich and comforting over about 35 to 40 minutes.
Step 5: Finish with Fresh Parsley
Once the lentils are beautifully tender and the soup has thickened to your liking, remove the pot from heat. Stir in a generous handful of freshly chopped parsley. The parsley brings a bright hit of freshness that perfectly balances the warm, savory notes of the soup.
How to Serve The Best Lentil Soup Recipe
Garnishes
Adding a sprinkle of fresh parsley on top is a classic choice, but you can also try a drizzle of good-quality olive oil, a dollop of sour cream or plain yogurt for creaminess, or even some crunchy croutons for texture contrast. A squeeze of fresh lemon juice brings a zingy lift if you want to brighten each spoonful.
Side Dishes
This soup shines with a crusty baguette or warm homemade bread perfect for dipping. For something heartier, serve alongside a vibrant green salad dressed with lemon vinaigrette to complement the earthy soup. Roasted vegetables or even a simple grain like quinoa can round out your meal beautifully.
Creative Ways to Present
Think beyond the bowl: serve The Best Lentil Soup Recipe in hollowed-out bread bowls for an impressive presentation. You can also garnish with toasted nuts or seeds for a crunchy surprise or layer the soup with a swirl of pesto or chili oil to add visual appeal and flavor pops that wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making reheated portions even more comforting and delicious.
Freezing
This soup freezes exceptionally well. Pour cooled soup into freezer-safe containers, leaving some headroom for expansion, and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating gently.
Reheating
Reheat the soup on the stove over medium heat, stirring occasionally to prevent sticking, until warmed through. You can thin it out with a splash of water or broth if it’s thickened too much. Avoid microwave reheating if possible to maintain the best texture.
FAQs
Can I use red lentils instead of the lentils specified?
Yes, you can substitute red lentils, though they cook faster and might produce a creamier texture. Keep an eye on cooking time and adjust liquids accordingly for the best result.
Is this soup suitable for vegans?
Absolutely! Simply omit the bacon and use vegetable oil for sautéing. The soup will still be rich in flavor and incredibly satisfying.
How can I make this soup spicier?
Add a pinch of cayenne pepper, some chopped fresh chili, or a dash of hot sauce when you add the spices to ramp up the heat to your preference.
Can I make this recipe in a slow cooker?
Yes, after sautéing the veggies and bacon, transfer everything to a slow cooker and cook on low for 6-8 hours until lentils are tender and flavors meld perfectly.
What is the best way to thicken the soup if it’s too watery?
Simmer it uncovered to allow some liquid to evaporate or mash a small portion of the lentils against the pot’s side to naturally thicken the broth.
Final Thoughts
There’s something truly special about a bowl of The Best Lentil Soup Recipe that warms the heart and fills the belly. It’s a beautiful blend of simple, wholesome ingredients that come together effortlessly but deliver incredible taste and nourishment. I can’t wait for you to make this recipe your own and enjoy its cozy goodness time and again.
Print
The Best Lentil Soup Recipe
- Prep Time: 15 minutes (including soaking time)
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 3 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This hearty and flavorful lentil soup combines tender lentils with savory bacon, fresh vegetables, and aromatic spices. Perfect as a comforting meal, it can easily be made vegan by omitting the bacon. The soup is cooked on the stovetop, simmering gently until the lentils are soft and the flavors meld beautifully.
Ingredients
Legumes
- 1 cup dry lentils (soaked in water for 60 minutes)
Fats and Oils
- 2 tablespoons olive oil (or avocado oil)
- 3 slices cubed bacon (optional for vegan option)
Vegetables
- 1 yellow onion (finely diced)
- 2 carrots (finely cubed)
- 1 celery rib (finely chopped)
- 3 garlic cloves (minced)
- handful of fresh chopped parsley
Seasonings and Condiments
- salt (to taste)
- pepper (to taste)
- 1 teaspoon paprika
- 1 tablespoon dry oregano
- 1 tablespoon tomato paste
- 1 cup tomato sauce (plain)
Liquids
- 4 cups vegetable stock (unsalted)
- 3 cups water
Instructions
- Soak lentils: Soak 1 cup of dry lentils in four cups of cold water for at least one hour to soften. After soaking, rinse and drain them thoroughly.
- Cook bacon and heat oil: In a large pot over medium heat, add the olive oil and cubed bacon. Cook until the bacon crisps up. Optionally, discard about three-quarters of the bacon fat from the pot, leaving a small amount to sauté the vegetables.
- Sauté vegetables and spices: Add the finely diced onions, celery, and carrots to the pot. Cook for several minutes until the vegetables are softened. Stir in the minced garlic and cook for one minute. Then add the oregano, salt, pepper, and paprika, adjusting seasoning to taste. Mix in the tomato paste and stir well.
- Add lentils and liquids: Add the drained lentils and the tomato sauce to the pot. Pour in the vegetable stock and water. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for 35 to 40 minutes, or until the lentils are tender.
- Finish and serve: Once the lentils are cooked through, remove the pot from heat and stir in a handful of freshly chopped parsley. Serve the soup warm and enjoy.
Notes
- For a vegan version, omit the bacon and consider using olive oil only.
- Soaking lentils reduces cooking time and improves digestibility.
- You can adjust the thickness by adding more or less water or stock depending on your preference.
- Taste and adjust salt and spices as you cook to suit your flavor preference.
- Leftovers keep well refrigerated for up to 3 days and freeze beautifully for up to 3 months.
Your email address will not be published. Required fields are marked *