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Homemade Lentil Soup Recipe

5 from 1 vote
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 437
This easy lentil soup recipe blends so many unique flavors together that are perfectly balanced and come out delicious every time! When the weather starts to get chilly this is the perfect soup to warm up the family and makes great leftovers.


  • 3 tbsp olive oil
  • 1 large yellow onion (chopped)
  • 2 tbsp garlic (minced)
  • 2 large carrots (chopped)
  • 3 celery ribs (chopped)
  • 2 bay leaves
  • 1/2 tsp crushed red pepper flakes
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 14 oz crushed tomatoes
  • 2 cups brown lentils (rinsed and drained)
  • 7 cups chicken stock
  • 1/3 cup lemon juice
  • zest from one lemon
  • salt (to taste)
  • black pepper (to taste)
  • fresh parsley (chopped for garnish)


  • In a large pot on medium to medium-high heat, heat the olive oil. Once heated through, add the garlic and onion until fragrant. Next, add in the celery and carrot and cook until softened. Once the celery and carrot have softened, add in remaining ingredients except for the lemon juice, zest, and salt. Bring the entire pot to a full simmer. Cover the pot with lid and simmer for 35-40 minutes or until the lentils are cooked through. Once the lentils are cooked through, be sure to remove the bay leaves. Add in the lemon juice, zest, and salt. Garnish with parsley and serve with crusty bread.
Calories: 437kcal
Course: Soup
Cuisine: American


Calories: 437kcal | Carbohydrates: 59g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 513mg | Potassium: 1250mg | Fiber: 22g | Sugar: 11g | Vitamin A: 3967IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 7mg