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This is seriously the best lentil soup recipe. It is loaded with protein, and healthy ingredients, and is a really comforting dish to make when you want a hearty lunch or dinner. What makes this soup recipe special is the herbed broth that is bursting with flavor.
Why you’ll love this lentil soup recipe:
- Quick: Make the best lentil soup recipe in only 30-minutes
- Healthy: This soup is made with hearty, healthy ingredients
- Comforting: This lentil soup recipe is the ultimate comfort food and will warm you from the inside out
Ingredient Notes:
Lentils: I prefer using canned lentils because they’ll cook more quickly. Use red, brown, or green lentils to make sure they maintain the consistency you’ll want in this lentil soup.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Herbs: Part of what makes this soup herby and delicious is the herbed broth. This broth is loaded with fresh herbs like basil, dill, and mint, which really add a unique twist and pop of flavor to make this truly, the best lentil soup recipe.
How to make the best lentil soup recipe:
- In a blender 1 tbsp olive oil, 1 cup water, 1 cup fresh basil, 1/4 cup fresh dill and 1/4 cup fresh mint until well blended. Set aside this herb broth.
- Add 1 tbsp oil to a soup pot. Once warm, add chopped leeks and saute for 5-6 minutes until softened.
- Add minced garlic, salt, pepper, chili flakes and lemon zest, cook for another 1-2 minutes until fragrant.
- Stir in vegetable stock paste, 2 cups water and lentils. Then, stir in the herb broth and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until liquid is reduced a bit. Taste and adjust seasoning with more salt and pepper if desired. Serve in bowls topped with thinly sliced radish, lemon zest and fresh basil.
Expert Tips & FAQ:
Is lentil soup really good for you? Definitely! Lentils are loaded with healthy nutrients like potassium, fiber, and folate.
Do lentils need to be soaked before making soup? To help with digestion, if you’re using dried lentils, it’s advised that you soak them. However, they definitely aren’t as bad as beans, and you can totally cook your soup with just a quick rinse of your lentils. If you use canned lentils, you can skip this entirely.
Which color of lentil is the healthiest? Black lentils are technically the healthiest but that doesn’t mean that the other colors aren’t healthy!
What is the downside of lentils? The fiber in lentils can be hard to break down which can cause bloating, and gas for some people.
Other soup recipes you’ll love:
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Ingredients
- 1 tbsp olive oil
- 2 leeks, light green and whites parts used, washed and chopped (discard the dark green parts)
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp pepper
- pinch chili flakes
- zest from one lemon
- 1 tbsp vegetable stock paste
- 2 cups water
- 540 ml can lentils, could also use cooked red, green or brown lentils
For the herb broth
- 1 tbsp olive oil
- 1 cup water
- 1 cup fresh basil
- ¼ cup fresh dill
- ¼ cup fresh mint
- thinly sliced radishes, basil and lemon zest for garnish
Instructions
Start Cooking- In a blender 1 tbsp olive oil, 1 cup water, 1 cup fresh basil, 1/4 cup fresh dill and 1/4 cup fresh mint until well blended. Set aside this herb broth.
- Add 1 tbsp oil to a soup pot. Once warm, add chopped leeks and saute for 5-6 minutes until softened.
- Add minced garlic, salt, pepper, chili flakes and lemon zest, cook for another 1-2 minutes until fragrant.
- Stir in vegetable stock paste, 2 cups water and lentils. Then, stir in the herb broth and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until liquid is reduced a bit. Taste and adjust seasoning with more salt and pepper if desired. Serve in bowls topped with thinly sliced radish, lemon zest and fresh basil.
3 people are discussing this recipe. Join in
Not only are these lentils incredibly bright yet hearty, but it’s also packed with both protein and fiber! These would be so good for breakfast even, maybe with an egg or feta. Definitely adding this to my printed collection and regular rotation. The only substitutions I made were dried lentils instead of canned (watching sodium), and I topped it with carrots as I am not a radish girly. Go get yourself a bowl!
This is a delicious soup. Bursting with flavour. Very easy to make.
i am so glad you enjoyed this!