lentil soup

Red Lentil Soup

A nourishing and vibrant red lentil soup, crafted with everyday ingredients and bold spices. This vegan and gluten-free recipe comes together quickly, making it ideal for a weeknight meal. Inspired by a New York Times favorite, it offers a beautifully balanced blend of warmth, depth, and brightness.

Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: Middle Eastern-Inspired
Category: Soup
Yield: 8 cups

Ingredients

• 4 garlic cloves, roughly chopped
• 1 large onion, diced (red onion preferred)
• 1 medium tomato, diced (or substitute 1 tablespoon tomato paste or red bell pepper)
• 2 tablespoons olive oil
• 1 cup red lentils
• 1/2 teaspoon sumac (optional)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, more to taste
• 2 cups carrots, diced (about 2 large carrots, or use diced yam)
• 1/2 teaspoon chili powder or sweet paprika (non-smoked)
• 1 celery stalk, thinly sliced (optional)
• 1 1/2 teaspoons ground cumin
• 1 cup water
• 4 cups vegetable broth, chicken stock, or water
• Generous pinch of cayenne pepper or Aleppo chili flakes
• Large squeeze of fresh lemon juice
• Garnishes: drizzle of olive oil, chopped parsley, cilantro or mint, microgreens, chopped tomatoes, Aleppo chili flakes, Urfa Biber, or a dusting of sumac

Instructions

Warm olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped garlic, sautéing for 3–4 minutes until aromatic.

Reduce the heat to medium and stir in the diced carrots, sliced celery (if using), salt, and black pepper. Continue to sauté for 7 minutes, allowing the vegetables to soften slightly.

Incorporate the diced tomato along with the cumin, sumac (if using), and chili powder. Cook for another 2–3 minutes, allowing the flavors to meld.

Pour in the red lentils, vegetable broth (or chosen liquid), and water. Raise the heat to medium-high, bring the mixture to a boil, then cover and reduce to a gentle simmer. Let cook for 20 minutes, or until the lentils are completely tender.

Partially purée the soup using an immersion blender, leaving some texture for body. Alternatively, blend half of the soup in a standard blender, then return to the pot.

Squeeze in fresh lemon juice and stir in a pinch of cayenne or Aleppo chili flakes. Taste and adjust seasoning—balancing the salt, lemon, and cayenne to achieve a bright, flavorful finish. If using water in place of broth, additional salt (up to 1 teaspoon) may be necessary.

Ladle into bowls and garnish with a drizzle of olive oil and your choice of fresh herbs, microgreens, chopped tomatoes, or a sprinkling of Aleppo chili flakes or sumac.

Healthy Lentil Soup

A wholesome and satisfying lentil soup loaded with protein-rich lentils and vibrant vegetables, gently simmered in nourishing broth and finished with a touch of balsamic for brightness. A balanced, comforting dish perfect for any season.

Time
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Recipe Info
Cuisine: American
Category: Main Course
Servings: 12
Calories: 262 kcal per serving

Ingredients

• 28 oz diced tomatoes with juice
• 2 tablespoons olive oil
• 2 cloves garlic, pressed
• Salt and pepper, to taste
• 3 cups lentils, rinsed
• 3 cups onions, chopped
• 12 cups vegetable broth or chicken broth
• 2 cups carrots, chopped
• Balsamic reduction or balsamic vinegar, for garnish
• 2 cups celery, chopped
• Parmesan cheese, shredded, for garnish

Instructions

Warm olive oil in a large Dutch oven or heavy-bottomed saucepan over medium heat.

Add chopped onions, carrots, and celery. Sauté the mixture for 7–10 minutes, stirring occasionally, until the vegetables begin to brown.

Stir in the pressed garlic and cook for about 30 seconds until fragrant.

Pour in the broth, followed by the rinsed lentils and diced tomatoes with their juice. Increase the heat and bring the mixture to a boil.

Lower the heat to medium-low, cover the pot, and allow the soup to simmer gently for approximately 35 minutes, or until the lentils are tender.

Season to taste with salt and pepper.

Ladle into bowls and finish each serving with a splash of balsamic reduction (or vinegar) and a generous garnish of shredded Parmesan cheese.

Green Lentil Soup

A hearty and nutritious one-pot soup featuring green lentils simmered with aromatic vegetables and warm spices. This Mediterranean-inspired dish is both vegan and budget-friendly, making it a perfect wholesome meal for the entire family.

Time
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Recipe Info
Cuisine: Mediterranean, Vegan
Category: Soup
Servings: 4
Calories: 427 kcal per serving

Ingredients

• 1 Tbsp tomato paste, or 1/3 cup diced tomatoes
• ½ tsp black pepper, plus more for serving
• 1 medium onion, diced
• 1 small potato, chopped into chunks (optional, for thicker consistency)
• 2 cups (400 grams) green lentils or brown lentils
• 2 bay leaves
• 6 cups low-sodium vegetable broth or chicken broth
• 1 large carrot, diced
• 1 large celery stalk, diced
• ½ tsp ground cumin
• 2–3 garlic cloves, minced or pressed
• 1½ Tbsp olive oil or extra virgin olive oil, plus more for drizzling
• ½ tsp fine salt, or to taste
• ½ tsp ground coriander
• 1 tsp ground ginger

Instructions

Warm olive oil in a Dutch oven or large soup pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5–6 minutes until the onion turns soft and translucent.

Stir in the garlic, ground ginger, cumin, and coriander. Cook for an additional minute, stirring constantly to toast the spices.

Add the lentils, broth, tomato paste (or diced tomatoes), bay leaves, salt, black pepper, and potato if using. Increase the heat and bring the mixture to a boil.

Reduce heat to medium-low, cover the pot, and let the soup simmer for 30–35 minutes, or until the lentils are tender.

Remove from heat and allow the soup to cool slightly. Discard the bay leaves. Transfer half of the soup to a blender and blend until smooth, then return it to the pot and stir to combine. Alternatively, use an immersion blender to partially purée the soup, maintaining some texture.

Taste and adjust seasoning with additional salt and pepper if needed. Add a splash of water if a thinner consistency is desired.

Serve warm, topped with a drizzle of extra virgin olive oil and freshly ground black pepper. Pair with crusty bread for a satisfying meal.

Vegan Lentil Soup

A creamy, comforting Middle Eastern-inspired red lentil soup that’s both simple and deeply satisfying. This vegan recipe is blended to a velvety smooth consistency, packed with plant-based goodness, and finished with bright, fresh garnishes.

Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Recipe Info
Cuisine: Middle Eastern, Vegan
Category: Appetizer, Soup, Gluten-Free
Servings: 4
Calories: 251 kcal per serving

Ingredients

• 2 tablespoons olive oil
• 2 medium carrots, chopped
• Salt and pepper, to taste
• 1 cup dried red lentils (200g)
• 1 medium onion (white, yellow, or brown), chopped
• 4 cups vegetable stock (960ml)
• 1 teaspoon cumin

Optional for Serving:

• Fresh chopped parsley
• Ground black pepper
• Lemon wedges

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cumin, and sauté for a few minutes until the onion becomes soft and translucent.

Add the chopped carrots and stir to combine. Then incorporate the red lentils, tossing them with the vegetables to coat evenly.

Pour in the vegetable stock and stir to combine all ingredients. Bring the mixture to a gentle boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for approximately 20–25 minutes, or until the lentils and carrots are fully tender.

Remove the pot from heat. Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, let the soup cool slightly and blend in batches using a standard blender, returning the soup to the pot afterward.

Taste and adjust seasoning with salt and pepper as needed. The level of salt may depend on the saltiness of your broth.

Ladle the soup into bowls and garnish with chopped parsley and freshly ground black pepper. Serve with lemon wedges on the side for a bright finish.

Turkish Lentil Soup

A beloved staple of Turkish cuisine, this red lentil soup—known as Mercimek Çorbası—is flavorful, simple, and deeply satisfying. Traditionally served as a starter, it’s hearty enough to stand on its own. Infused with Mediterranean spices and optionally finished with lemon and red pepper flakes, it offers a perfect balance of comfort and character.

Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Recipe Info
Cuisine: Mediterranean
Category: Soup, Starter
Servings: 4
Calories: 285 kcal per serving

Ingredients

• 1 tablespoon red pepper paste, or substitute with tomato paste
• ½ teaspoon cumin
• 5–6 cups chicken bone broth or vegetable stock
• 1 cup red lentils
• 1 onion
• Salt and pepper, to taste
• 1 medium carrot
• 2 teaspoons olive oil
• 1 small potato (optional)

For Serving:

• Lemon wedges
• Red pepper flakes

Instructions

In a medium-sized pot, warm the olive oil over medium heat.

Chop the onion, carrot, and potato (if using) into small chunks. Add them to the pot and sauté briefly until they begin to soften.

Stir in the red pepper paste or tomato paste, and continue sautéing for another couple of minutes, allowing the paste to blend with the vegetables.

Add the red lentils, broth, cumin, salt, and pepper to the pot. Stir to combine, then cover and let the soup simmer for 15 minutes, or until the vegetables and lentils are tender.

Remove from heat and blend the soup with an immersion blender until smooth and creamy. For a thinner consistency, add a bit more broth or water. Taste and adjust seasoning as needed.

Serve hot with lemon wedges and a sprinkle of red pepper flakes on top.

Curry Lentil Soup

A warming and richly spiced curry lentil soup infused with coconut milk, aromatic ginger, garlic, and fresh herbs. This naturally vegan dish is comforting yet vibrant, making it an excellent choice for dinner or packed lunches. A perfect balance of creamy texture, subtle heat, and bold flavor.

Time
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Recipe Info
Cuisine: Indian
Category: Soup
Servings: 4

Ingredients

• ½ teaspoon red pepper flakes
• 1 tablespoon curry powder (any variety: red, yellow, or green)
• 2 tablespoons coconut oil
• 2½ cups water
• 14.5 oz can crushed tomatoes
• 1 red bell pepper, finely chopped
• ¾ cup lentils (any variety)
• 1 yellow onion, finely chopped
• 13.5 oz can unsweetened coconut milk (reserve a few tablespoons for serving)
• Kosher salt and freshly cracked black pepper, to taste
• ½ cup cilantro, finely chopped, plus extra for garnish
• 8 garlic cloves, finely chopped
• 2½-inch piece fresh ginger, peeled and finely chopped
• Lime wedges, for serving

Instructions

In a medium Dutch oven or heavy-bottomed pot, heat the coconut oil over medium heat.

Add the finely chopped onion and bell pepper, and sauté for approximately 10 minutes, stirring occasionally, until golden and softened.

Incorporate the chopped garlic, ginger, curry powder, and red pepper flakes. Stir and cook for about 2 minutes until fragrant.

Add the lentils and stir to coat with the aromatics, cooking for an additional minute.

Stir in the crushed tomatoes, chopped cilantro, and water. Season generously with salt and pepper.

Pour in the coconut milk, reserving a few tablespoons for garnishing. Mix well and bring the soup to a boil.

Lower the heat to a simmer and cook, uncovered, for 20–25 minutes, stirring occasionally, until lentils are tender but not mushy.

Taste the soup and adjust seasoning as needed. Remove from heat once the desired consistency is reached.

To serve, ladle the soup into bowls and garnish with the reserved coconut milk and fresh cilantro. Offer lime wedges on the side for a burst of acidity.

Instant Pot Lentil Soup

A deeply satisfying French-inspired lentil soup made effortlessly in the Instant Pot. This wholesome, plant-based recipe is packed with tender vegetables, earthy Puy lentils, and aromatic herbs, finished with a splash of balsamic and Dijon for depth. Rich, hearty, and ideal for make-ahead meals.

Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Recipe Info
Cuisine: French-Inspired
Category: Dinner, Lunch, Soup
Diet: Vegan
Serving Size: 4 (or 6 if served with bread)

Ingredients

• 1 (28 oz / 800g) can whole peeled tomatoes, crushed by hand
• 2 tablespoons extra virgin olive oil
• 4 cups (960 mL) low-sodium vegetable broth, more as needed
• 1 ½ teaspoons kosher salt
• 1 large yellow onion, finely diced
• Freshly cracked black pepper, to taste
• 1 pound baby potatoes, quartered (no need to peel)
• 3 medium carrots, diced
• 6 garlic cloves, minced
• 1 ½ cups (300g) French green lentils (Puy lentils)
• ½ teaspoon Dijon mustard
• 2 teaspoons aged balsamic vinegar
• Bouquet garni: 2 bay leaves + several sprigs of fresh rosemary, thyme, sage, and Italian flat-leaf parsley, tied with kitchen twine

Instructions

Select the Sauté function on your Instant Pot (normal or medium heat). Once the display reads “Hot,” add the olive oil.

Add the diced onion along with a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until the onion is golden and completely soft.

Add the diced carrots and minced garlic along with another pinch of salt and a few cracks of black pepper. Sauté for about 3 minutes, until the carrots begin to soften.

Deglaze the pot with a small splash of the vegetable broth, scraping up any browned bits from the bottom. Add the remaining broth, lentils, potatoes, bouquet garni, kosher salt, and more black pepper. Stir to combine gently.

Add the crushed tomatoes with their juices on top of the mixture without stirring (this helps prevent a Burn notice during pressure cooking).

Secure the Instant Pot lid and set the valve to Sealing. Choose the Pressure Cook or Manual setting and cook on high pressure for 12 minutes.

When the timer beeps, allow the pressure to naturally release for 10 minutes, then carefully release any remaining steam manually.

Remove the lid and discard the bouquet garni. Stir in the Dijon mustard and aged balsamic vinegar. Taste and adjust seasoning with additional salt and pepper as needed.

If a thinner consistency is desired, add extra broth and stir until heated through.

Mediterranean Lentil Soup

A hearty and nourishing soup, this Mediterranean Lentil Soup blends the earthy flavors of lentils, red potatoes, and aromatic vegetables with Mediterranean herbs and spices. Enhanced with garlic and finished with delicate baby spinach, it offers a comforting, plant-based option perfect for colder seasons.

Time
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Recipe Info
Yield: 10 cups
Cuisine: Mediterranean
Category: Soup
Method: Stovetop
Diet: Vegan

Ingredients

• 1 bay leaf
• 1 yellow onion, finely diced
• 1 cup brown lentils, rinsed thoroughly
• 3 large carrots, chopped
• 2 tablespoons olive oil
• 3 celery stalks, sliced
• 1 cup baby spinach
• 1lb red potatoes, cut into 1-inch cubes
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme

Instructions

In a large stockpot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté, stirring regularly, for 10 to 12 minutes until the vegetables begin to soften.

Incorporate the minced garlic and cumin, cooking for an additional minute to release their aroma.

Stir in the bay leaf, dried thyme, vegetable broth, rinsed lentils, and cubed red potatoes. Increase heat to bring the mixture to a boil.

Once boiling, reduce the heat and allow the soup to simmer gently for 30 to 35 minutes, or until the lentils are tender.

A few minutes before serving, fold in the baby spinach and stir until it wilts into the soup.

Season with salt and pepper according to taste, remove the bay leaf, and serve hot.

Slow Cooker Lentil Soup

A robust and wholesome vegan soup, this Slow Cooker Lentil Soup is a hands-off dish loaded with plant-based protein and fiber. Featuring a medley of vegetables and aromatic herbs, it’s simmered to perfection in a crockpot, yielding a rich and hearty consistency with minimal effort.

Time
Prep Time: 10 minutes
Cook Time: 4–5 hours on High (8–10 hours on Low)
Total Time: 4 hours 10 minutes

Recipe Info
Servings: 8
Cuisine: Mediterranean
Category: Soup
Method: Slow Cooker
Diet: Vegan

Ingredients

• 3 tablespoons soy sauce (such as Bragg liquid aminos)
• 3 bay leaves
• 1 1/2 cups green or brown lentils, rinsed and drained
• 5 whole black peppercorns
• 2 teaspoons dried oregano
• 4 cups diced potatoes
• 2 cups frozen corn
• 3 large celery stalks, diced
• 9 cups low-sodium vegetable broth
• 3 large carrots, diced
• 2 medium onions, diced
• 1 teaspoon dried thyme
• 1 tablespoon garlic powder
• Fresh parsley, cilantro, green onions, Greek yogurt, shredded cheese, tortilla chips — for garnish

Instructions

Place the onions, celery, carrots, potatoes, corn, lentils, garlic powder, oregano, thyme, soy sauce, bay leaves, peppercorns, and vegetable broth into a large slow cooker. There is no need to stir the mixture.

Secure the lid and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Longer cooking yields deeper flavor and texture.

After cooking, discard the bay leaves and whole peppercorns. Using an immersion blender, pulse the soup a few times until the desired consistency is reached — ideally creamy with some chunks remaining.

Ladle into bowls and garnish with fresh herbs, shredded cheese, plain Greek yogurt, or crushed tortilla chips as desired. Serve hot.

Mexican Lentil Soup

This vibrant and satisfying Mexican Lentil Soup draws inspiration from the traditional sopa de lentejas of northern Mexico. With tender lentils simmered in broth and layered with the bold flavors of chorizo, green chiles, and spices, this hearty dish is a comforting main course rich in both protein and heritage.

Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Recipe Info
Servings: 6
Cuisine: Mexican
Category: Lunch, Main Course, Soup
Method: Stovetop

Ingredients

Lentils

• 1 sprig fresh epazote (optional)
• Salt, to taste
• 1/2 onion
• 1 1/2 cups brown or green lentils
• 1 quart chicken or vegetable broth

Soup Base

• 1 cup crushed tomatoes
• 1/2 teaspoon ground cumin
• 2 roasted green chiles, peeled, seeded, and diced
• 1 cup finely chopped white or yellow onion
• 8 ounces Mexican chorizo
• 4 cloves garlic, minced
• 2 ribs celery, thinly sliced
• 1 large carrot, peeled and diced
• Salt, to taste
• Chopped cilantro and chile pequin, for garnish

Instructions

In a large pot, combine the lentils with the onion and epazote. Pour in the broth and add an additional quart of water. Bring to a gentle simmer and cook until the lentils are tender but still slightly firm to the bite. Season with salt and remove from heat.

While the lentils are cooking, prepare the soup base in a separate pot. Cook the chorizo over medium heat until the fat is well rendered. There’s no need for added oil, as the sausage provides enough.

Add the diced onion, carrot, and celery to the rendered chorizo. Sauté until the vegetables are softened. Stir in the minced garlic and continue to cook for another 1–2 minutes.

Incorporate the ground cumin, diced green chiles, and crushed tomatoes. Stir well to combine.

If the lentils are ready, transfer them and their cooking liquid into the soup base. Use as much or as little liquid as desired, depending on your preferred consistency. If the lentils are not yet done, simply turn off the heat under the soup base and wait until they are ready.

Once combined, bring the full soup to a gentle simmer for a few more minutes, allowing the flavors to meld. Adjust seasoning with additional salt if needed.

Serve hot, garnished with chopped cilantro and a generous sprinkle of chile pequin to taste.

Italian Lentil Soup

A rustic and nourishing one-pot dish, this Italian Lentil Soup offers a medley of tender lentils, fresh vegetables, and aromatic herbs in a rich tomato-infused broth. A warming, hearty recipe ideal for cool weather, it combines tradition with simplicity for a satisfying and wholesome meal.

Time
Prep Time: 20 minutes
Cook Time: 1 hour
Soaking Time: 1 hour
Total Time: 2 hours 20 minutes

Recipe Info
Servings: 4
Cuisine: Italian
Category: Main Dish, Soup
Method: Stovetop

Ingredients

• 1–2 dashes of hot pepper flakes or freshly ground black pepper
• 2 tablespoons olive oil
• ½ teaspoon dried basil
• 1½ cups baby spinach leaves
• ½ medium onion, chopped
• 1 bay leaf
• 2 carrots, chopped (about 1 cup)
• 2 medium potatoes, chopped (approximately 1¾ cups)
• 1 stalk celery, chopped (about ¼ cup)
• 1 cup dried lentils, soaked for 30–60 minutes
• Salt, to taste (added near end of cooking)
• 1 can pelati tomatoes, mashed (about 1¾ cups)
• 1–2 cloves garlic, minced
• 4–5 cups vegetable or chicken broth
• ½ teaspoon dried oregano

Instructions

Soak the lentils in a bowl of cold water for 1 to 2 hours. Drain and rinse well before using.

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 2 minutes, stirring frequently. Add the garlic and continue cooking until the onion becomes translucent.

Incorporate the soaked lentils, mashed tomatoes, broth, oregano, basil, bay leaf, and hot pepper flakes or black pepper. Stir thoroughly to combine the ingredients. Bring the soup to a boil.

Once boiling, reduce the heat to low, cover, and allow the soup to simmer for 30 minutes.

Add the chopped potatoes to the pot and continue simmering for an additional 30 minutes, or until all vegetables are tender.

In the final 5 minutes of cooking, remove the bay leaf and stir in the baby spinach. Allow it to wilt and integrate into the soup.

If a creamier consistency is preferred, remove ⅓ to ½ of the soup and blend it until partially smooth, then return the blended portion to the pot. Heat through before serving.

Sweet Potato Lentil Soup

This Sweet Potato Lentil Soup is a rich, vibrant, and satisfying bowl of comfort. Naturally vegan, it brings together tender sweet potatoes, hearty lentils, warming spices, and a touch of fresh lime for balance. Perfect for cool evenings, it’s both nourishing and full of bold flavor.

Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info
Servings: 6
Cuisine: Global-Inspired
Category: Soup
Method: Stovetop
Diet: Vegan

Ingredients

• 1 can (14.5 oz) diced tomatoes with juice
• 1/2 teaspoon black pepper
• 2 sweet potatoes, peeled and chopped into 1/2-inch pieces (approx. 4–5 cups)
• 1 medium onion, chopped (about 1 cup)
• 1 large carrot, peeled and sliced (about 1 cup)
• 1 tablespoon ground cumin
• 1 1/2 teaspoons smoked paprika
• 1 1/2 tablespoons freshly squeezed lime juice
• 2 teaspoons chili powder
• 1 1/2 cups dried green or brown lentils, rinsed and drained
• 2 bay leaves
• 2 teaspoons salt, or to taste
• 1/2 tablespoon olive oil (or oil of choice)
• 6 cups vegetable or chicken stock

Optional Garnishes:

• Chopped fresh cilantro
• Diced avocado
• Sour cream or plain yogurt (omit for vegan option)

Instructions

In a large soup pot, heat the oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.

Add the carrot and sweet potatoes, stirring frequently. Sauté for an additional 6 to 7 minutes, allowing the vegetables to lightly brown on the edges.

Sprinkle in the cumin, chili powder, paprika, black pepper, and salt. Stir well and cook for 1 minute to release the aroma of the spices.

Pour in the broth, followed by the lentils, diced tomatoes (with their juice), and bay leaves. Increase the heat to bring the soup to a simmer.

Once simmering, reduce heat to medium-low. Cover and cook, stirring occasionally, for about 30 minutes or until the sweet potatoes and lentils are fully tender.

Stir in the fresh lime juice to brighten the flavors.

For a thicker consistency, use an immersion blender to pulse the soup a few times directly in the pot, or remove 1 to 2 cups of the soup and blend separately before returning it to the pot. Use caution when blending hot liquid — ensure the blender is vented and avoid overfilling.

Ladle the soup into bowls and top with cilantro, avocado, and a dollop of sour cream or yogurt if not following a dairy-free diet. Serve hot.

Sausage and Lentil Soup

This Sausage and Lentil Soup brings together the savory richness of Italian sausage, the earthiness of lentils, and the subtle sweetness of vegetables in a warming, herb-infused broth. Finished with fresh parsley, basil, and a Parmigiano rind for depth, this one-pot meal offers a satisfying and hearty option ideal for any season.

Time
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes

Recipe Info
Servings: 8
Cuisine: Italian-American
Category: Soup
Method: Stovetop

Ingredients

• 1 medium zucchini, diced
• 6 cloves garlic, minced
• 1 14-ounce can plum tomatoes, hand-crushed
• 2 cups water
• 1/4 packed cup fresh basil leaves, chopped
• 1 rind Parmigiano Reggiano (optional)
• 1 1/2 cups brown or green lentils
• 1/4 cup extra virgin olive oil, divided
• 1 large onion, diced
• Salt and black pepper, to taste
• 2 ribs celery, diced
• 1 cup dry white wine
• 1 pound mild Italian sausage
• 2 medium carrots, diced
• 6 cups low-sodium chicken broth
• 1/2 cup flat-leaf Italian parsley, minced

Instructions

In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the sausage and cook, breaking it up into crumbles, until browned. Remove the cooked sausage with a slotted spoon and set aside.

Add the remaining olive oil to the same pot. Stir in the onion, celery, and carrots. Cook for approximately 7 minutes, stirring occasionally, until the vegetables are softened.

Add the zucchini and cook for another 5 minutes. Then add the garlic and sauté until fragrant, about 2 minutes more.

Pour in the white wine and raise the heat to high. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine reduce by half, which should take about 2–3 minutes.

Return the sausage to the pot. Add the chicken broth, water, hand-crushed tomatoes, lentils, and the Parmigiano rind, if using. Stir to combine and bring the mixture to a boil.

Once boiling, reduce the heat to maintain a gentle simmer. Cook uncovered for 45 to 50 minutes, or until the lentils are tender. Add more water if the soup becomes too thick.

When the lentils are fully cooked, turn off the heat. Taste and adjust seasoning with salt and black pepper as needed. Stir in the chopped parsley and basil.

Ladle into bowls and finish each serving with a drizzle of extra virgin olive oil. Serve with grated Parmigiano and crusty bread on the side.

Carrot and Lentil Soup

Rich in flavor and deeply nourishing, this Carrot and Lentil Soup delivers bold spice and velvety texture in just 30 minutes. With a base of red lentils and sweet carrots simmered in coconut milk and seasoned with cumin, turmeric, and paprika, it’s a quick yet comforting dish ideal for busy weeknights.

Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Recipe Info
Servings: 6
Cuisine: Global-Inspired
Category: Soup
Method: Stovetop
Diet: Vegan

Ingredients

• 1 teaspoon cumin
• 1 small yellow onion, diced
• 1 tablespoon olive oil
• 1 pound carrots, diced
• 1/2 teaspoon smoked paprika
• 15-ounce can full-fat coconut milk
• 4 stalks celery, diced
• 3 garlic cloves, minced
• 1 1/2 cups red lentils (approx. 300g)
• 4 cups low-sodium vegetable broth
• 1 teaspoon turmeric

Optional Toppings:

• Fresh parsley or cilantro
• Yogurt or cheese (omit for vegan option)

Instructions

In a large Dutch oven or soup pot, warm the olive oil over medium heat. Add the diced onion and sauté for about 2 minutes, until softened.

Stir in the garlic, diced carrots, celery, cumin, turmeric, and smoked paprika. Continue cooking for 6 to 8 minutes, allowing the vegetables to begin softening and the spices to bloom.

Pour in the lentils, vegetable broth, and coconut milk. Mix thoroughly and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and allow the soup to simmer gently for 20 minutes. Stir occasionally, cooking until the lentils and vegetables are fully tender.

Serve the soup as-is for a rustic texture, or use a high-speed blender to puree until smooth. Alternatively, blend only half the soup for a balanced consistency.

Garnish with fresh herbs and, if desired, a spoonful of yogurt or a sprinkle of cheese before serving.

Beef Lentil Stew Recipe

This hearty Beef and Lentil Stew is a robust, deeply flavorful dish that combines tender beef chuck, nutritious lentils, and aromatic vegetables in a tomato-rich broth. Ideal for cold nights, it’s a wholesome, slow-simmered meal that delivers both comfort and nutrition in every bowl.

Time
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes

Recipe Info
Servings: 8
Cuisine: American-European Fusion
Category: Stew
Method: Stovetop

Ingredients

• 3 large celery stalks, sliced
• 1 tablespoon dried thyme
• 2 tablespoons olive oil
• 1 cup dry red wine
• 6 cups beef stock
• 3 garlic cloves, minced
• 1 1/2 cups dried green or brown lentils
• 1 onion, chopped
• 28 ounces crushed tomatoes (1 can)
• 3 tablespoons fresh tarragon, chopped
• 3 bay leaves
• 2 1/2 pounds beef chuck, cut into 3/4-inch cubes
• 4 carrots, sliced
• Pinch of cayenne pepper
• Salt and black pepper, to taste

Instructions

In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3 to 4 minutes until slightly softened.

Stir in the beef and garlic. Brown the beef thoroughly on all sides, stirring occasionally, for 5 to 10 minutes.

Add the carrots, celery, lentils, crushed tomatoes, beef stock, red wine, bay leaves, dried thyme, 1 teaspoon of salt, and a pinch of cayenne pepper. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 60 to 75 minutes, or until the beef is tender and the lentils are fully cooked.

Once the stew has thickened and the ingredients are tender, stir in the chopped tarragon. Taste and adjust seasoning with additional salt and black pepper as needed.

Serve hot, ideally with crusty bread or over a bed of mashed potatoes for a complete meal.

French Lentil Soup

Experience the rustic charm of the French countryside with this deeply flavorful and soul-warming French Lentil Soup. Featuring Le Puy lentils, smoky bacon, aromatic vegetables, and a subtle splash of red wine vinegar, this traditional dish offers rich comfort in every spoonful.

Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Recipe Info
Servings: 6
Cuisine: French
Category: Soup
Method: Stovetop

Ingredients

• 1 cup French Le Puy lentils, rinsed and drained
• 2 bay leaves
• 1/4 teaspoon freshly ground black pepper
• 4 ounces bacon, diced
• 6 cups high-quality chicken broth
• 1 large leek, chopped, thoroughly rinsed and drained
• 2 teaspoons fresh thyme, chopped (or 3/4 teaspoon dried)
• 1/4 cup chopped fresh parsley
• 1/2 medium celeriac (celery root), diced
• 2 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 2 medium carrots, diced
• 1 medium yellow onion, chopped
• 1 teaspoon salt

Instructions

In a large stockpot over medium-high heat, cook the diced bacon until crisp and browned.

Add the chopped onion to the rendered fat and sauté for 7–10 minutes until softened, translucent, and lightly golden. Stir in the minced garlic and cook for an additional minute.

Add the diced carrots, celeriac, and chopped leek. Sauté for 4 to 5 minutes, allowing the vegetables to begin softening.

Stir in the rinsed lentils and cook for 1 to 2 minutes to coat them with the aromatics and bacon fat.

Add the chicken broth, thyme, bay leaves, red wine vinegar, salt, and pepper. Bring the mixture to a boil.

Once boiling, reduce heat to medium. Cover and simmer for 30 minutes, or until the lentils and vegetables are tender.

Stir in the chopped parsley and adjust seasoning with additional salt and pepper as desired.

Serve warm with crusty bread or as a standalone dish for a nourishing and comforting meal.

Crock Pot Lentil Soup Recipe

This Crock Pot Lentil Soup is a cozy, no-fuss meal that delivers deep flavor and wholesome nutrition with minimal effort. Featuring tender lentils, aromatic vegetables, and roasted tomatoes, it’s a slow-cooked classic perfect for weeknight dinners or weekend batch cooking.

Time
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes

Recipe Info
Servings: 6
Cuisine: American
Category: Soup
Method: Slow Cooker

Ingredients

• 1 can (15 oz) diced roasted tomatoes
• 1 teaspoon salt
• 1 tablespoon fresh parsley, chopped
• 2 carrots, peeled and finely chopped
• 6 cups chicken broth
• 2 stalks celery, diced
• 16 ounces brown lentils
• 1 teaspoon pepper
• 1 small onion, finely chopped
• 1 teaspoon minced garlic

Instructions

Add the lentils, onion, carrots, celery, diced tomatoes, chicken broth, garlic, salt, and pepper to the crock pot. Stir gently to combine.

Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until the lentils are fully tender.

Approximately 15 to 30 minutes before serving, stir in the chopped parsley and allow the flavors to meld.

Ladle into bowls and serve warm.