Lentil Soup Recipe
Tender green or brown lentils, carrots and celery simmer in a savory broth with thyme and bay leaf for a hearty, comforting soup. A splash of red wine vinegar brightens the finished pot.
Chicken broth varies by brand and may contain wheat or other allergens. Check the label if you need to avoid a specific allergen; use a suitable vegetable broth if making the vegetarian adaptation.
WHY IT WORKS
Why This Recipe Works
01
Build Flavor First
Cooking the onion, carrots and celery in olive oil before adding the liquid gives the broth a fuller, more rounded flavor.
02
Use Lentils That Hold Their Shape
Green or brown lentils become tender while keeping enough structure to give the soup a hearty, satisfying texture.
03
Finish for Balance
A small splash of red wine vinegar at the end brightens the earthy lentils and savory broth without making the soup taste sharp.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots and celery and cook for about 8 to 10 minutes, stirring occasionally, until softened but not browned.
-
Add the garlic and dried thyme. Cook for about 30 seconds, stirring, until fragrant.
-
Add the lentils, chicken broth, water, bay leaf, salt and black pepper. Increase the heat and bring the soup to a boil.
-
Reduce the heat to maintain a gentle simmer and partially cover the pot. Cook for 30 to 35 minutes, stirring occasionally, until the lentils are tender but still mostly hold their shape.
-
Remove and discard the bay leaf. Stir in the red wine vinegar. If the soup is thicker than you like, add a little hot water or broth; if it is too thin, simmer uncovered for a few more minutes.
-
Taste and add more salt or black pepper if needed. Ladle the soup into bowls and serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The lentils should be tender all the way through but still mostly hold their shape. If they are still firm in the center, continue simmering and check again after 5 minutes.
Make Ahead
Make the soup up to 3 days ahead and refrigerate it once cooled. The lentils will continue to absorb liquid, so add a little water or broth while reheating until the consistency is where you want it.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Vegetarian
Change the following ingredient:
Replace6 US cups low-sodium chicken broth
With6 US cups low-sodium vegetable broth
Replace1.4 litres (L) low-sodium chicken stock
With1.4 litres (L) low-sodium vegetable stock
Use the same quantity of vegetable broth or stock.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Green or brown lentils work best here because they soften without disappearing into the broth. Rinse them well and quickly sort through them before cooking to remove any small stones or damaged lentils.
Useful Substitutions
Vegetable broth can replace the chicken broth in the same quantity without changing the method. Apple cider vinegar can replace the red wine vinegar if needed; start with the same amount and adjust to taste.
INGREDIENT QUALITY
Quality Note
Use green or brown lentils for the intended texture. They soften while still holding their shape, whereas red lentils break down much more readily and produce a different style of soup.
SPEND LESS
Cost-Saving Tip
Dried lentils keep well, so compare the unit price on larger bags if you use them regularly. Store the remainder in an airtight container in a cool, dry place.
COOKING TIPS
Tips
Soften the Vegetables First
Give the onion, carrots and celery time to soften before adding the broth. This develops sweetness and keeps the finished soup from tasting flat.
Rinse and Sort the Lentils
Rinse the lentils under cold running water and sort through them before they go into the pot. This removes surface dust and gives you a chance to catch any small stones.
Keep the Simmer Gentle
Once the soup comes to a boil, reduce it to a steady gentle simmer. Hard boiling can break the lentils down more quickly and make the broth muddier.
Adjust the Consistency at the End
Lentils continue to absorb liquid as they cook. Add a splash of hot water at the end if you prefer a looser soup, or simmer uncovered for a few minutes if you want it thicker.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftovers promptly, refrigerate them in a covered container within 2 hours and use within 3 to 4 days. The soup will thicken as it stands.
Freezing
Cool the soup completely, portion it into freezer-safe containers and freeze for up to about 3 months. Leave a little expansion space in each container and thaw overnight in the refrigerator.
Reheat on the Stove
Warm the soup in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or broth if it has thickened, and heat until steaming hot throughout.
Reheat in the Microwave
Microwave individual portions in a covered microwave-safe bowl, stirring between intervals, until steaming hot throughout. Add a little water or broth first if the soup is very thick.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Lentil Soup FAQs
Do I need to soak lentils before making soup?
No. Green and brown lentils do not need soaking for this recipe. Rinse them well, sort through them, and add them to the soup dry.
Can I use red lentils instead of green or brown lentils?
You can, but the result will be quite different. Red lentils break down much more readily, producing a softer, thicker soup rather than the distinct lentil texture intended here.
Can I make this lentil soup vegetarian?
Yes. Replace the chicken broth with the same amount of vegetable broth. The rest of the ingredients and method can stay the same.
How can I make lentil soup thicker?
Simmer it uncovered for a few extra minutes, or mash a small scoop of lentils against the side of the pot and stir them back into the soup. Keep in mind that the soup also thickens as it cools.
Can I make lentil soup ahead of time?
Yes. The soup keeps well in the refrigerator and the flavors continue to develop. It will absorb more liquid as it stands, so loosen it with a little water or broth when reheating if needed.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.