Easy Lentil Soup

Updated: January 10, 2023

Total Time: 1 hour | Servings: 4–6

A comforting, nutrient-dense lentil soup with earthy depth and a bright, tangy finish. Versatile and adaptable, it balances simplicity with flavor, ideal for weeknight meals or batch cooking.

Ingredients

Soup Base

• 1 large yellow/white onion, diced (about 1.5 cups)

• 1–2 tablespoons extra-virgin olive oil (adjusted for browning; pro tip: 1 tbsp max for minimal fat)

• 1½ teaspoons kosher salt (reserve ¼ tsp for final adjustment)

• 1 quart (4 cups) chicken, beef, or vegetable stock (preferably homemade; low-sodium if preferred)

• 1 cup dried brown or green lentils, rinsed and picked over for stones

• 2 fresh thyme or rosemary sprigs (or ½ tsp dried)

• 1–2 garlic cloves, finely grated or pressed

• 1 teaspoon white wine, sherry, cider vinegar, or fresh lemon/lime juice (to taste)

Optional Garnish & Toppings

• Herb-Cabbage Mix: ½ cup thinly sliced radicchio or red/green cabbage, ½ cup chopped parsley, 1 tsp olive oil, pinch of salt

• Dairy: Greek yogurt, sour cream, crumbled feta, or grated Parmesan

• Spices: Toasted cumin seeds, red pepper flakes, or garam masala

• Savory Add-Ins: Diced avocado, caramelized leeks, roasted red peppers, or pickled jalapeños

• Tart/Sweet Contrasts: Grated citrus zest, fresh orange/grapefruit segments, or lime juice

• Salty Finishes: Croutons, toasted sesame seeds, sliced olives, or crumbled nori

Step-by-Step Preparation

Step 1: Sauté Onions (6–9 minutes)

Heat ¼ cup olive oil (or less) in a medium pot over medium-high heat until shimmering. Add diced onions and ½ tsp salt. Stir frequently to prevent burning. If onions stick, deglaze with 1–2 tbsp stock/water. Cook until onions are translucent with golden-brown edges. Pro tip: Add a splash of water to minimize oil while caramelizing.

Step 2: Simmer with Lentils (30–40 minutes)

Add stock, lentils, and herb sprigs to the pot. Stir in remaining 1 tsp salt. Bring to a gentle simmer (180°F/82°C), cover partially, and cook until lentils are tender (test with a fork). Adjust: Brown/green lentils take 30–40 mins; red lentils need 15–20 mins. Discard herbs.

Step 3: Puree & Season (2–3 minutes)

Stir in garlic and 2 tbsp olive oil. Use an immersion blender to purée to desired consistency (chunky or smooth). Taste and adjust salt, vinegar, or lemon juice for brightness. Alternative: Blend 1 cup soup in a blender, then return to the pot.

Step 4: Serve with Garnishes

Toss radicchio/cabbage and parsley with oil/salt. Ladle soup into bowls, top with the herb mix, and desired toppings (e.g., yogurt, cumin, or feta).

Community Pro Tips

• Oil Savings: "1–2 tbsp of oil suffices for browning onions; add broth to prevent sticking."

• Brightening Flair: Swap vinegar for 2–3 tbsp lemon juice; add ¼ tsp toasted cumin for warmth.

• Texture: Use Puy lentils (whole) for heartiness; omit pureeing for a rustic bite.

• Low-Sodium: Use unsalted stock, skip extra salt, and add ½ tsp cumin + 1 bay leaf.

This soup is protein-rich, fiber-packed, and endlessly customizable—enjoy as a cozy meal or batch-cooked for leftovers!

Nutrition (per serving, approx.): Calories 250–300, Protein 15g, Fiber 10g | Adjust toppings for variation.