This one-pot healthy lentil soup recipe is so delicious, it’s sure to become a staple in your home!
Voted The #1 Best Lentil Soup
This classic recipe is ultra thick, hearty, and made with just nine ingredients!
While you can find thousands of recipes for how to make lentil soup from scratch, this is the hands-down winner of anything I’ve ever tried, and it’s thanks to a secret cooking trick that makes all the difference.
If you want a lentil soup that will quickly become a family favorite, I highly recommend giving it a try. The original recipe was my grandmother’s, and it actually won first prize when she entered it at a country fair!
The soup has been on regular rotation in my family for years, and I’ve adapted the original version to make it my own.
If you’re browsing online trying to decide which lentil soup recipe to make, this one will not let you down.
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Nine Wholesome Ingredients
The recipe is so delicious and easy to make, you will never go back to canned soup again.
One of my favorite parts about this soup is that it freezes well, so you can portion it out and freeze the leftovers for a rainy day – I use these BPA-Free Glass Meal Prep Containers.
It’s full of nutrition, protein, fiber, and so much flavor, and it is pure healthy comfort food in a bowl!
(Watch the lentil soup recipe video, above)
The Easy Lentil Soup Recipe
Trick #1: Pulverize the base ingredients <— This trick makes all the difference!
So many lentil soup recipes skip this step, which is a huge mistake! Blending the base ingredients not only lets you thicken the soup without adding flour or cornstarch, it also adds so much depth of flavor. The trick is to pulverize before adding the lentils so you get all the benefits of the extra flavor without having to sacrifice texture.
Trick #2: Keep it simple.
While ingredients such as kale, sweet potato, cumin, paprika, garlic, spinach, or lemon zest all might make nice additions, this classic lentil soup is so good on its own that there’s honestly no need for extra add-ins or spices. By keeping it simple, you allow the main ingredients to really shine.
Trick #3: Cook until carrots are soft.
You’ll often see carrots as an ingredient in soup recipes, and for good reason. As long as you add them at the right time, their natural sweetness will transfer to the broth while cooking and balance the flavor of the soup.
This particular recipe calls for the carrots to be added in the middle of the cooking process, ensuring they’re perfectly soft without being overcooked.
While you can definitely serve the soup the day it’s made, the taste is even better if you wait 24 hours, because doing so gives the individual flavors a chance to come together and intensify. There’s actually a long scientific explanation for why leftovers always seem to taste better the next day; it’s not just in your head!
Serving Suggestions: Banana Muffins or Keto Muffins
The soup is especially good with homemade English muffins from the Hello Breakfast ebook.
Can I Double The Recipe?
The recipe as written yields about five cups, and it can easily be doubled to feed a larger family or if you want enough leftovers to freeze. The soup is also great for meal prep.
Do You Have To Soak The Lentils First?
Nope! Unlike other dried legumes or beans, lentils can safely be cooked without soaking. (Split peas and mung beans also do not require soaking.)
If you have time, soaking dried lentils overnight increases digestibility and reduces cooking time, but it’s also perfectly fine to either skip the soaking or make this lentil soup using canned lentils.
Should I Use Green Or Brown Lentils?
It’s your choice, as both work well.
I haven’t tried red lentils here, but many readers have commented that they’ve successfully made this soup with red lentils.
Can I Make It In A Slow Cooker?
You can! Follow the same instructions as if cooking it on the stovetop, skipping the simmering step and instead cooking in a crock pot on low 6-8 hours or high 3-4 hours, or until carrots and barley are tender.
What About Instant Pot Lentil Soup?
Sauté the onion in oil if desired, using the sauté function, then pulverize with the celery, tomatoes, and broth. Add all remaining ingredients, lock, and set to high pressure for 2 minutes. Once done, cancel and carefully do a quick release.
The recipe can be vegetarian and vegan, low calorie, gluten free, soy free, dairy free, low fat, oil free, and it’s so rich and thick that it’s almost more like lentil stew than soup.
Hopefully you will love it as much as we do!
Lentil Soup
Lentil Soup – The BEST Recipe!
Ingredients
- 1/2 a large onion, diced
- 1 1/2 tbsp oil (can be omitted for fat free)
- 1/4 cup chopped celery
- 14 oz chopped tomatoes
- 14 oz vegetable broth
- 1 1/2 cups cooked or canned lentils
- 1/4 cup chopped carrots
- 1/4 cup uncooked pearl barley or rice
- 1 tsp salt
- 1/2 tsp dried rosemary
- optional pepper to taste
Instructions
To make the soup: either sauté onion in oil or just combine it with the celery, tomatoes, and broth. Bring to a boil over medium-high heat. Pulverize. Then add all remaining ingredients, lower to a simmer, and cover. Simmer 25 minutes or until carrots and barley are tender. Taste, and add additional seasonings if desired. If you try the recipe, don’t forget to leave a comment or rate it below!
*Notes: I usually add the oil for its rich flavor, but especially if you’re used to low-fat soups, this one is still good without it. The 1/4 cup barley adds thickness to the soup by soaking up some of the liquid during cooking. If using dried lentils, cook them before starting the soup. (If using canned lentils, drain and rinse first.) Canned diced tomatoes are fine; you just might want to cut back on the salt in the recipe if using tomatoes with salt.
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Hello Katie, this soup sounds wonderful! You referenced homemade English muffins from your Hello Breakfast cookbook in your post. I bought that cookbook but can’t seem to find the recipe for them. Help, I would like to make them with the soup!
Hi! It’s in the bonus pack, and you definitely are entitled to that 🙂
It might have gotten caught in a spam filter, so I’m sending it manually to you ASAP. Let me know if you don’t see it within the next few minutes.
Jason (media relations)
This sounds great and I think I have all of the ingredients already- I love when that happens! 🙂 When you ‘pulverize’ do you use an immersion blender or some sort of masher? Thanks!
Immersion blender, but you could also use a blender if you don’t have a stick blender 🙂
I am excited to make this. I love how easy it sounds.
This lentil soup looks so good and so easy! I love when you post savory recipes 🙂 🙂
I have made this soup with red lentils and added either diced ham or leftover chicken as well. Delicious
So funny, my grandmother also entered a soup recipe into a fair and won a prize. Who brings soup to a fair?! It seems to random but I guess it was a thing back then? It’s also still a soup we make today. Lol but her recipe wasn’t vegetarian at all!
I made this recipe for dinner this week and it was fabulous! I also used red lentils and they worked perfectly.
Aw Julie, seeing this comment made me so extremely happy! 🙂 🙂
Just made this for dinner and it turned out great! I used red tllentils and fine barley. I added dried lentils and allowed them to cook with the recipe (added more liquid to make up for it). Keeper 🙂
I made this lentil soup with red lentils and brown rice last night for dinner. I agree with the comment above mine. It’s a keeper!
Just made this for dinner tonight and it’s simple and a keeper. I thought only 1/2 tsp of seasoning would be too small an amount but it was perfect – adds just enough flavour without overwhelming. I used yellow lentils and brown rice. I paired it with homemade cornbread, yummy. Definitely going in our rotation, hearty enough to meet my husband’s approval 😉
Thanks for reporting back for the rest of us that it works with yellow lentils too! -Jason
I made this soup today, double recipe and it’s amazing!!! I doubled the recipe and added more carrots and a little more barley than called for but absolutely amazing!! I didn’t add rosemary and honestly it’s one of the better soups I’ve made in awhile.
How many calories would you predict are in this per serving? I did use olive oil, but I used low sodium veggie broth to cut down on salt! Thanks for sharing
Link to the nutrition facts is right under the instructions – it includes calories, fat, protein, etc. 🙂
-Jason
Just made this adding some black pepper and lemon juice to taste. Yummy! I couldn’t find my barley (either that or I ate it all and forgot) so I gave quinoa and really liked the texture it gave. So simple too! Thanks for the recipe.
I need to try it with quinoa now!
The lentil soup is delicious 🙏 😊
I made the lentil soup and it was the best I’ve ever had! I definitely see why it won an award. Thank you for posting this!!
I love lentil soup! Lately I’ve been eating lentils every single day. Definitely have to make more exciting recipes with them such as curry, sloppy lentil joe’s, and this soup for sure!
I’m making this right now for the 2nd time in 3 days. It is so simple and SO delicious! Blending the base is a game-changer. It has a wonderfully comforting, nostalgic flavor like tomato soup or-dare I say-Spaghetti O’s. But like a grown-up, refined version of Spaghetti-O’s.
The recipe for Instant Pot version says to cook for 2 minutes. Is that correct?
Hi! I really love the Breakfast cookbook but I also saw the English muffin recipe mentioned here and it was one of the reasons I bought the book but I can’t find the recipe. Any help to find that would be much appreciated!
Hi, so sorry for the trouble! You definitely ought to have it! I’m sending it over immediately so if you don’t see it within the next few minutes in your inbox, absolutely let us know.
Jason (media relations)
This lentil soup is so simple and so delicious! I made it tonight, exactly as written, no substitutions, for my hubby, 4 yr old and 1 yr old and everyone loved it. I served with homemade biscuits. I will definitely add this to my regular meal rotation. Thanks!
Mouthwatering, crazy to try this
the recipe is a little confusingkaren
This soup was DELICIOUS! I made it exactly as the recipe stated and it came out great. So easy and good for you, too. My family loved it, too. I love making all kinds of soups and this will be added to my list of favorites.
Made this tonight. So good! I added green beans and diced mushrooms – my favs! Will be a regular recipe at my house.Thank you.
Love your photo!
Made it tonight, it was delicious. First time making soup without meat. We are slowly
changing to Plant Based Lifestyle. Thank you for sharing.
I’ve been looking for a simple lentil soup recipe all winter. When I saw this in one of my emails, I knew it was the one to try. It was exactly what I’d been looking for! I just made it today, and it did not disappoint! It was sooooo good! However, transferring boiling liquid and veggies to my blender was quite a pain, and every time I turned on the blender, despite holding down the top, it kind of exploded out the top making a big mess with very hot liquid! So you think I could liquify before boiling? Thanks!
You can!
After putting top on blender, wrap and hold down cover with a dish towel. I do alot of sauces in emersion blenders, and this keeps the counter, cupboards, etc. clean😉.
Use a stick blender in the pot you cook in.
This was dinner last night, and I agree with the other commentators, the recipe is a keeper. Hearty and delicious.
This was absolutely delicious! Blending the base makes a HUGE difference – followed your suggestions exactly (no added seasonings/ ingredients) and it was just perfect. Can’t wait to have my leftovers 🙂
Everyone loves this recipe at my home. I serve it with a salad and crusty bread.
This reminds me of a recipe that my grandmother would make. I’m excited to try the healthier version. It looks delicious.
Very Tasty Soup, I made it today, yummy
You’re right – this is THE best lentil soup recipe! I’ve made lentil soup before and it’s been a chore to eat. This was literally so good I can’t keep it around my house because it gets eaten so fast. The barley is so perfect for texture and pulverizing the first few ingredients is a game changer. Love it!!!!
I used dried red lentils, which look light yellow after cooking. And I doubled toe recipe. There were 6 at dinner and everyone seemed to like the lentil soup!
This looks amazing! I can’t wait to try it. If only I recieved the English Muffin recipe when I purchases the cookbook 😫 It’s the main reapn I bought it.
Oh you definitely should have it! The bonus pack might have gotten caught in a filter. I’m sending it manually right away to ensure you get it, and let me know if you don’t see it within the next few minutes. Sorry for the delay!
Jason (media relations)
making lentil soup for Lent…how appropiate
The recipe came out really well both times I’ve made it. The first time I pre-cooked the red lentils and the seond time I just tossed in 1/2 cup of dried red lentils at the same time I added in the barley and they came out much firmer. So with red lentils that are precooked it’s a smoother soup and for anyone who likes chunkier soup it may be better to out them in dry at same time as barley
This soup is absolutely delicious. I am a former carnivore trying to rid my diet of meat. This soup is better than any meat I ever cooked. Loved it. Thanks!
Thank you so much for making it! 🙂
Absolutely love this lentil soup every time I serve it it gets raves and it’s so easy and quick thank you so much
It is so good, it is ridiculous. I added a bit more barley beacaue I love it so much and a tad less lentils. It is like a souped up tomatoe soup, no pun intended
This soup tastes so incredible! My first ever soup and I am so proud of it! Thank you for the recipe!
So glad you like it! It’s my favorite soup 🙂
Jason
The best lentil soup I have ever made! I added some nutritional yeast and I used the pre steamed french lentils from Trader Joes. So simple.
. Thank u!this will be one of my staple meals.
Can I use dried split soy beans instead of lentils ?
You never know unless you try, but it sounds like a fun experiment. Be sure to report back if you try!
Jason
I added tumeric and sazon goya seasoning packet.
Love it.
Hi! This recipe is awesone! I’ve been looking for a delicious lentil recipe for months. This is a definite comfort food. I used Rotel diced tomatoes and all the other ingredients listed. My kids are picky eaters and they love this soup too! I see other recipes on your blog and can’t wait to try them. Thank you sweetie!
Thank you so much for making it!
Jason (media relations), and Katie 🙂
I used my instant pot to make the soup. It was super easy. I added some chopped mushrooms but followed the recipe . The barley wasn’t completely cooked after 2 min. So I put it back on for another 2 min. And let it sit for a few minutes after pressure reached and it came out perfect. Thanks for this easy delicious soup recipe.
I made this soup two days ago and we ate some this evening. I’ve made other lentil soups and this is definitely the best and the easiest. I used brown lentils (dry) that I had in my pantry and cooked earlier, doubled the recipe, and transferred the base ingredients into my Vitamix (in two batches) for processing, and then back into another pot to finsh. It was wonderful! Thank you. I’m going to check out some of your other recipes.
I was wondering about the pre-cooking the dry lentils. Has anyone tried just adding the dried lentils to the soup and cooking it for longer? Do you have any suggestions about that?
Hello,
Will be trying this recipe very soon! but I had a question, instead of the barley, can quinoa be used?
We haven’t tried, so be sure to report back if you experiment!
Jason (media relations)
Delicious soup, best ever!
I added:
1 1/2 teaspoon garam masala
1 teaspoon each ground turmeric,smocked paprika, and ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon of tandori paste.
Little pasta and loved it!
Thanks Diana
I love your idea to add garam masala!
Just finished making and sharing. I never would have guessed my little very picky eater son would be eating lentils – but he had 2 bowls! Everyone loved this soup!
I doubled the recipe and glad I did.
I used a large can of chopped tomatoes and brown rice, which added additional cooking time to get the rice tender. The flavor of this soup is really great! I`ll be printing it off and making it again through the winter I’m sure.
Thanks! 🙂
I’ve been making lentil soup for years. This recipe is the one I will use from now on. It was delicious! Tasty, thick, and satisfying.
This is the best lentil soup I have ever tasted. Thanks for the recipe.
Do you usually use canned tomatoes or is fresh just as good?
Fresh works!
These lentils are DEFINITELY the best. Omg. Even without celery nor barley (I didn’t have).
But, oh, god.
If using canned tomatoes, should I drain them first? Thanks!
I never bother and it always turns out well!
Jason
You never disappoint, Katie! This recipe is amazing. Made it as my vegan contribution to the Thanksgiving table – YUM!
Just made this recipe…almost exactly…
It’s just ok…