Warm Lentil Soup is a comforting bowl full of tender lentils, soft veggies, and just the right touch of herbs and spices. It’s the kind of soup that feels like a hug on a chilly day, with its hearty texture and gentle, earthy flavors. Whether you like it simple or with a little zest, this soup always hits the spot.
I love making this soup when I want something easy but satisfying. It’s great on its own or when paired with some crusty bread to soak up every last bit. One tip I have is to let the soup simmer just a bit longer if you want it extra smooth, or keep it chunky if you like that nice bite from the veggies and lentils.
This soup is a go-to for me on busy evenings or lazy weekends. It’s warming, filling, and so straightforward to make that it feels like a little kitchen win every time. Plus, it’s easy to toss leftovers into a thermos for lunch the next day, which I always appreciate.
Key Ingredients & Substitutions
Lentils: Green or brown lentils hold their shape well, giving this soup a nice texture. If you want a softer soup, red lentils are a good swap, but they cook faster and turn mushy.
Sweet Potato: Adds a natural sweetness and creaminess. You can swap with regular potatoes or butternut squash if you prefer a different flavor or texture.
Kale or Spinach: Adds color and nutrients. Spinach wilts quickly, while kale holds up longer in the soup. If you want, Swiss chard or collard greens work well too.
Vegetable Broth: For richer flavor, use homemade or low-sodium broth. Water works fine if you don’t have broth, but you’ll want to season the soup well.
How Do I Make Sure the Lentils Cook Perfectly Without Getting Mushy?
Cooking lentils just right is key for this soup. Here’s how I make sure they stay tender but not mushy:
- Use green or brown lentils that keep their shape better than red ones.
- Add lentils after softening the veggies, so they cook evenly together.
- Simmer gently on low heat without covering the pot entirely to avoid the soup getting too thick.
- Check after 30 minutes; if some lentils are too firm, cook a bit longer, but watch closely.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even heat and easy stirring without burning the lentils.
- Wooden spoon – perfect for stirring the soup gently without scratching your pot.
- Measuring cups and spoons – help you get the broth and spices just right.
- Chef’s knife – a sharp knife makes chopping veggies quick and safe.
- Cutting board – sturdy and easy to clean for prepping your ingredients.
Flavor Variations & Add-Ins
- Add diced sausage or cooked bacon for a smoky flavor that adds richness.
- Swap sweet potato with butternut squash for a deeper sweetness and creaminess.
- Stir in a spoonful of curry powder or garam masala for a warm, spiced twist.
- Finish with a dollop of plain yogurt or a squeeze of lemon juice to brighten the flavors.
Warm Lentil Soup
Ingredients You’ll Need:
- 1 cup green or brown lentils, rinsed and drained
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 medium sweet potato, peeled and diced
- 2 celery stalks, diced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground black pepper
- 4 cups vegetable broth (or water)
- 1 cup water (optional, adjust for desired consistency)
- 1 cup chopped kale or spinach
- 2 sprigs fresh thyme (plus extra for garnish)
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 35-40 minutes to cook. In total, allow about 50 minutes for a warm, delicious lentil soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until the onion is softened and translucent. Then add the minced garlic and cook for another minute until you can smell the aroma.
2. Add Root Vegetables:
Stir in the diced carrots, sweet potato, and celery. Cook these together for 3-4 minutes to start softening them up.
3. Mix in Lentils and Spices:
Add the rinsed lentils, ground cumin, smoked paprika, and ground black pepper. Stir everything well so the spices coat the lentils and vegetables evenly.
4. Cook the Soup:
Pour in the vegetable broth and the extra cup of water for a soupier texture if you like. Add the fresh thyme sprigs. Bring the soup to a boil, then lower the heat and let it simmer uncovered for 30 to 35 minutes. Check that the lentils and vegetables are tender.
5. Add Greens and Finish:
Take out the thyme sprigs. Stir in the chopped kale or spinach and cook for about 5 minutes until the greens are wilted. Taste the soup, then add salt and more pepper if you want.
6. Serve and Enjoy:
Ladle the hot soup into bowls. Garnish with some fresh thyme and squeeze a little lemon juice over the top if you like a fresh zing.
Can I Use Red Lentils Instead of Green or Brown Lentils?
Yes! Red lentils cook faster and tend to break down, making the soup creamier. Just reduce the simmering time to about 15-20 minutes to avoid mushiness.
How Do I Store Leftover Lentil Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it feels too thick.
Can I Freeze This Lentil Soup?
Absolutely! Let the soup cool completely, then freeze it in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for Kale if I Don’t Have Any?
Spinach is a great quick alternative that wilts fast, or you can use Swiss chard or collard greens for a similar hearty texture.
