What could be more comforting than a bowl of lentil soup on a chilly afternoon? Crushed tomatoes, garlic, and a vegetable medley combine with lentils and fragrant herbs for an unforgettably delicious and hearty soup that the whole family will love. Add this classic soup recipe to your rotation and enjoy stick-to-your-ribs flavor any time.
Lentil Soup Ingredients
Garden-fresh veggies like celery, carrots, and onion are a must-have for lentil soup. Bay leaf, dried oregano, and basil add aroma and depth, while crushed tomatoes and vinegar create a delightful tang. Dry lentils are the main event — they absorb the rich and layered flavors in the pot for an amazingly delicious spoonful.
How to Make Lentil Soup
You don’t want to miss out on this family-friendly soup recipe bursting with robust flavor. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe:
Begin by sauteing chopped vegetables in olive oil over medium heat, then add in aromatics. Next, stir in lentils, tomatoes, and water. Reduce heat and allow the mixture to simmer until the lentils are perfectly tender. Add in spinach last, gently wilting the greens and reseasoning soup before serving if necessary.
How to Cook Lentils: A Step-by-Step Guide
How to Store Lentil Soup
Place leftover lentil soup in an airtight container and refrigerate for up to five days, making sure to allow the mixture to come to room temperature first. Reheat soup on the stovetop or in the microwave for best results.
Can I Freeze Lentil Soup?
Freezing leftover lentil soup is an easy, straightforward process: Simply pour cooled soup into freezer bags, making sure to mix up ingredients for even dispersal. Squeeze out as much air as possible before sealing bags for longer shelf life. Lay flat in the freezer, if possible. Rozen lentil soup can last up to six months.
Allrecipes Community Tips and Praise
“My family ate this up like vultures on a carcass,” shares home cook Joe. “The only thing I added was the four beers that I drank while cooking.”
“This is a fabulous base recipe — you can take this and add or delete to your own tastes and it comes out great,” says reviewer ErinsMom. “I used canned beef and chicken broth (about 5 cups) and the rest water, I also added potatoes at the same time that I added the lentils.”
“I followed the other suggestions and doubled the spices,” explains reviewer Linda. “I also used chicken stock instead of water. My family loves it!”
Editorial contributions by Rai Mincey
- ¼ cup olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups dry lentils
- 8 cups water
- 1 (14.5 ounce) can crushed tomatoes
- ½ cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- salt to taste
- ground black pepper to taste
- Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.
- When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.