18 Hearty Lentil Soup Recipes Delicious

Soup season is upon us, and what better way to warm up than with a bowl of hearty lentil soup? Whether you’re craving something quick for a weeknight dinner or a comforting meal to cozy up with, our roundup of 18 delicious lentil soup recipes has got you covered. From classic flavors to creative twists, these recipes are sure to satisfy. Keep reading to find your next favorite bowl!

Spicy Red Lentil Soup

Now, if you’re craving something hearty yet healthy, this spicy red lentil soup is your go-to. It’s packed with flavor, easy to whip up, and perfect for those chilly evenings.

Ingredients

• 1 cup of red lentils, rinsed
• a couple of garlic cloves, minced
• 1 onion, diced
• a splash of olive oil
• 4 cups of vegetable broth
• 1 can of diced tomatoes
• 1 tsp of cumin
• 1/2 tsp of chili powder
• a pinch of salt
• a handful of fresh cilantro, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Stir in the cumin and chili powder, letting them toast for a minute to unlock their flavors.
4. Pour in the rinsed red lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the lentils are tender.
6. Season with a pinch of salt, then blend half the soup if you prefer a creamier texture.
7. Garnish with fresh cilantro before serving.

Ladle this vibrant soup into bowls and enjoy the creamy texture with a spicy kick. It pairs wonderfully with a slice of crusty bread or a dollop of yogurt on top for a cooling contrast.

Creamy Coconut Lentil Soup

Even if you’re not a fan of lentils, this creamy coconut lentil soup might just change your mind. It’s the perfect blend of hearty and comforting, with a tropical twist that makes it stand out.

Ingredients

• 1 cup of red lentils, rinsed
• 1 can (13.5 oz) of coconut milk
• 2 cups of vegetable broth
• 1 tbsp of olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp of ginger, grated
• 1 tsp of turmeric
• 1 tsp of cumin
• A splash of lime juice
• A couple of cilantro leaves for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Stir in the turmeric and cumin, cooking for another minute until fragrant. This step unlocks the spices’ flavors.
3. Add the rinsed lentils, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer, uncovered, for 20 minutes. Stir occasionally to prevent sticking.
4. Once the lentils are tender, blend the soup until smooth using an immersion blender. For a chunkier texture, blend only half.
5. Finish with a splash of lime juice and adjust the seasoning if needed. Tip: The lime juice brightens the soup’s flavors.
6. Garnish with cilantro leaves before serving. Tip: Toasting coconut flakes as an extra topping adds a nice crunch.

So, this soup is luxuriously creamy with a hint of spice and tang from the lime. Serve it with a side of crusty bread or over a bed of rice for a more filling meal.

Classic French Lentil Soup

Sometimes, you just need a bowl of something hearty and comforting, and this Classic French Lentil Soup hits the spot every time. It’s packed with flavor, easy to make, and perfect for those chilly evenings when you want something satisfying without too much fuss.

Ingredients

• 1 cup of French green lentils, rinsed
• a couple of carrots, diced
• a couple of celery stalks, diced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• a splash of olive oil
• 4 cups of vegetable broth
• 1 bay leaf
• a pinch of salt and pepper
• a sprinkle of fresh parsley, chopped (for garnish)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chopped onion, diced carrots, and celery. Cook for about 5 minutes, until the veggies start to soften.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Bring to a boil.
5. Once boiling, reduce the heat to low and let it simmer for about 25 minutes, or until the lentils are tender.
6. Remove the bay leaf and season with a pinch of salt and pepper to taste.
7. Garnish with a sprinkle of fresh parsley before serving.

Best enjoyed hot, this soup has a rich, earthy flavor and a slightly thick texture that’s incredibly satisfying. Try serving it with a slice of crusty bread for dipping, or top it with a dollop of crème fraîche for a little extra indulgence.

Moroccan Lentil Soup with Chickpeas

Ever find yourself craving something hearty, healthy, and packed with flavor? This Moroccan Lentil Soup with Chickpeas is your answer. It’s a cozy bowl of goodness that’s as nutritious as it is delicious.

Ingredients

• 1 cup of dried lentils, rinsed
• A couple of carrots, diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• A splash of olive oil
• 1 tsp of ground cumin
• 1/2 tsp of ground turmeric
• 1/4 tsp of cinnamon
• 4 cups of vegetable broth
• 1 can of chickpeas, drained and rinsed
• A handful of fresh cilantro, chopped
• Salt and pepper, to your liking

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Tip: Make sure the oil is hot but not smoking.
2. Add the chopped onion and diced carrots. Cook for about 5 minutes, until they start to soften.
3. Stir in the minced garlic, cumin, turmeric, and cinnamon. Cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low. Simmer for 25 minutes, covered.
5. Add the chickpeas and simmer for another 10 minutes. Tip: The soup should thicken slightly, but add a bit more broth if it’s too thick for your taste.
6. Season with salt and pepper, then stir in the fresh cilantro right before serving.

Now, this soup is a dream with its creamy lentils, tender chickpeas, and a hint of warmth from the spices. Serve it with a dollop of yogurt or a slice of crusty bread for the ultimate comfort meal.

Turkish Red Lentil Soup

Warm up your kitchen with this comforting Turkish Red Lentil Soup, a dish that’s as nourishing as it is delicious. You’ll love how its simple ingredients come together to create something truly special.

Ingredients

• 1 cup red lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 4 cups vegetable broth
• A splash of lemon juice
• A couple of fresh parsley leaves, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
2. Stir in the cumin and paprika, letting the spices toast for about 30 seconds to unlock their flavors.
3. Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 20 minutes.
4. After 20 minutes, check the lentils. They should be completely soft. If not, give them a few more minutes.
5. Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
6. Finish with a splash of lemon juice and a sprinkle of chopped parsley for a fresh kick.

Fluffy and velvety, this soup has a rich depth of flavor from the spices, balanced by the brightness of lemon. Try serving it with a side of crusty bread or a dollop of yogurt for extra creaminess.

Indian Dal Soup

Unbelievably comforting and packed with flavor, this Indian Dal Soup is your go-to for a hearty, healthy meal that’s as easy to make as it is delicious. You’ll love how the spices meld together, creating a dish that’s both warming and satisfying.

Ingredients

• 1 cup of red lentils, rinsed
• 4 cups of water
• 1 tbsp of olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp of ground turmeric
• 1 tsp of ground cumin
• 1/2 tsp of chili powder
• A splash of lemon juice
• A couple of fresh cilantro leaves, for garnish
• Salt, to your liking

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Make sure the oil is hot but not smoking to avoid burning the onions.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and golden, about 5 minutes.
3. Stir in the turmeric, cumin, and chili powder, cooking for another minute until fragrant. Tip: Toasting the spices releases their full flavor.
4. Add the rinsed lentils and water to the pot, bringing the mixture to a boil.
5. Reduce the heat to low, cover, and let it simmer for 20 minutes, or until the lentils are tender. Tip: Stir occasionally to prevent sticking.
6. Once the lentils are cooked, blend the soup until smooth or leave it chunky, depending on your preference.
7. Finish with a splash of lemon juice and salt to your liking, stirring well to combine.
8. Garnish with fresh cilantro leaves before serving.

Delightfully creamy with a hint of spice, this dal soup is perfect with a side of naan or over steamed rice. The lemon adds a bright finish, making each spoonful a little burst of joy.

Vegetable Lentil Soup

Nothing beats a warm bowl of vegetable lentil soup on a chilly evening. It’s hearty, nutritious, and packed with flavors that’ll make you feel cozy from the inside out.

Ingredients

• 1 cup of dried lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 4 cups of vegetable broth
• 1 can of diced tomatoes
• A splash of olive oil
• A couple of bay leaves
• 1 tsp of cumin
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chopped onion, carrots, and celery. Cook until they start to soften, about 5 minutes.
3. Stir in the minced garlic and cumin, cooking for another minute until fragrant.
4. Pour in the rinsed lentils, vegetable broth, diced tomatoes, and add the bay leaves.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25 minutes, or until the lentils are tender.
6. Season with salt and pepper to your liking. Don’t forget to remove the bay leaves before serving.
7. For a smoother texture, blend half of the soup and mix it back in.

Comforting and rich, this vegetable lentil soup is a bowl full of goodness. Serve it with a slice of crusty bread or a sprinkle of fresh herbs on top for an extra touch of flavor.

Smoky Bacon Lentil Soup

Alright, let’s dive into making this cozy, smoky bacon lentil soup that’s perfect for any day you need a little warmth in your bowl. It’s hearty, flavorful, and just the thing to satisfy those comfort food cravings.

Ingredients

• 6 slices of smoky bacon, chopped
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 3 cloves of garlic, minced
• 1 cup of dried green lentils, rinsed
• 4 cups of chicken broth
• a splash of olive oil
• a couple of bay leaves
• 1 tsp of smoked paprika
• salt and freshly ground black pepper, to your liking

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Tip: Don’t rush this step; crispy bacon adds texture.
2. Toss in the diced onion and chopped carrots. Cook until the onion is translucent, about 5 minutes. Stir in the minced garlic for the last 30 seconds to avoid burning.
3. Add the rinsed lentils, chicken broth, bay leaves, and smoked paprika. Bring to a boil, then reduce heat to low. Simmer uncovered for 25 minutes, or until lentils are tender. Tip: Skim off any foam that forms on top for a clearer soup.
4. Season with salt and pepper. Remember, the bacon adds saltiness, so taste before adding more salt. Tip: Let the soup sit for 10 minutes off the heat before serving; it thickens slightly.

Every spoonful of this soup is a mix of smoky, savory flavors with a satisfying texture from the lentils and bacon. Try topping it with a dollop of sour cream or some crusty bread on the side for an extra treat.

Curried Lentil Soup

You know those days when you crave something hearty, healthy, and packed with flavor? This curried lentil soup is your answer. It’s cozy, nutritious, and super easy to whip up.

Ingredients

• 1 cup of dried lentils, rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp of olive oil
• 1 tbsp of curry powder
• 4 cups of vegetable broth
• A splash of lemon juice
• A couple of carrots, chopped
• Salt, just a pinch

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Stir in the curry powder and let it toast for a minute to unlock its flavors.
4. Add the rinsed lentils, chopped carrots, and vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25 minutes, or until the lentils are tender.
6. Once the lentils are cooked, add a splash of lemon juice and a pinch of salt to brighten up the flavors.
7. For a smoother texture, blend half of the soup and mix it back in—this gives it a creamy consistency without any cream.

Velvety and rich, this soup is a hug in a bowl with its warm spices and hearty lentils. Try topping it with a dollop of yogurt or some fresh cilantro for an extra flavor boost.

Tomato Basil Lentil Soup

After a long day, there’s nothing quite like a bowl of Tomato Basil Lentil Soup to warm you up. It’s hearty, flavorful, and packed with goodness—perfect for any night of the week.

Ingredients

• a couple of tablespoons of olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 cloves of garlic, minced
• 1 cup of dried lentils, rinsed
• 4 cups of vegetable broth
• a can (14.5 oz) of diced tomatoes
• a handful of fresh basil leaves, chopped
• a splash of balsamic vinegar
• salt and pepper to get it just right

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the onion and carrots, cooking until they’re soft, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Toss in the garlic, stirring for about 30 seconds until fragrant—don’t let it burn!
4. Pour in the lentils, vegetable broth, and diced tomatoes, bringing the mix to a boil.
5. Reduce the heat to low, cover, and let it simmer for 25 minutes. Tip: The lentils should be tender but not mushy.
6. Stir in the basil and balsamic vinegar, then season with salt and pepper. Tip: The vinegar adds a nice tang, so adjust to your liking.
7. Let the soup sit for 5 minutes off the heat to let the flavors meld together.

Now, the soup should be thick, with a rich tomato flavor and a hint of sweetness from the carrots. Serve it with a slice of crusty bread for dipping, or top with a dollop of yogurt for a creamy twist.

Garlicky Lentil Soup with Kale

Got a chilly evening ahead? This garlicky lentil soup with kale is your cozy bowl of comfort, packed with flavor and goodness to warm you right up.

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 onion, diced
• 2 carrots, chopped
• 1 cup dried green lentils
• 4 cups vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• A splash of lemon juice
• Salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large pot over medium heat. Toss in the garlic and onion, sautéing until they’re soft and fragrant, about 5 minutes.
2. Add the carrots to the pot, cooking for another 3 minutes until they start to soften. Tip: Keep stirring to prevent anything from sticking.
3. Rinse the lentils under cold water, then add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat to simmer for 25 minutes. Tip: Skim off any foam that forms on top for a clearer soup.
4. Stir in the kale and let it wilt into the soup, about 5 minutes. Tip: Adding the kale last keeps it vibrant and slightly crisp.
5. Finish with a splash of lemon juice, then season with salt and pepper. Give it a good stir, taste, and adjust the seasoning if needed.

Perfectly hearty with a garlicky punch, this soup’s texture is wonderfully balanced between the soft lentils and the slight crunch of kale. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of Parmesan for an extra flavor boost.

Lemon Lentil Soup with Spinach

Ready to cozy up with a bowl of something hearty and refreshing? This lemon lentil soup with spinach is your go-to for a quick, nutritious meal that doesn’t skimp on flavor. It’s like a hug in a bowl, with a zesty twist that’ll keep you coming back for more.

Ingredients

• 1 cup of dried green lentils, rinsed
• A couple of tablespoons of olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• A splash of lemon juice (about 2 tablespoons)
• 4 cups of vegetable broth
• A handful of fresh spinach
• Salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large pot over medium heat. Toss in the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
2. Add the rinsed lentils to the pot, stirring them around to get a bit toasty, about 2 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 25 minutes, or until the lentils are tender.
4. Stir in the spinach and lemon juice, cooking just until the spinach wilts, roughly 2 minutes. Season with salt and pepper to your liking.
5. Tip: For an extra creamy texture, blend half the soup before adding the spinach. Tip: If the soup is too thick, add a bit more broth or water until it’s just right. Tip: Garnish with a lemon wedge for an extra pop of flavor.

What you’ll love about this soup is its perfect balance of creamy lentils and bright lemon, with the spinach adding a fresh touch. Serve it with a slice of crusty bread for dipping, or top with a dollop of yogurt for a creamy contrast.

Herbed Lentil Soup with Carrots

Veggie-packed and hearty, this herbed lentil soup is your go-to for a cozy night in. You’ll love how the carrots sweeten the deal, making every spoonful a comforting hug.

Ingredients

• 1 cup of dried lentils, rinsed
• a couple of carrots, diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• a splash of olive oil
• 4 cups of vegetable broth
• 1 tsp of dried thyme
• 1 tsp of dried rosemary
• salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Toss in the diced carrots, stirring occasionally for another 5 minutes until they start to soften.
4. Tip in the rinsed lentils, dried thyme, and rosemary, giving everything a good stir to coat the lentils in the herby mix.
5. Pour in the vegetable broth, bringing the soup to a boil before reducing the heat to let it simmer. Cover the pot and let it cook for about 25 minutes, or until the lentils are tender.
6. Season with salt and pepper to your liking, then give it a final stir.

Brimming with flavor, this soup’s texture is perfectly balanced—creamy lentils with just the right bite from the carrots. Serve it with a slice of crusty bread for dipping, or top with a dollop of yogurt for a creamy contrast.

Roasted Garlic and Lentil Soup

Just imagine coming home to a bowl of this cozy, flavorful soup after a long day. It’s packed with the rich taste of roasted garlic and the heartiness of lentils, making it the perfect comfort food.

Ingredients

• 2 heads of garlic
• 1 cup of dried lentils
• 4 cups of vegetable broth
• a splash of olive oil
• a couple of carrots, diced
• 1 onion, chopped
• a pinch of salt and pepper
• a sprinkle of thyme

Instructions

1. Preheat your oven to 400°F. Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, rinse the lentils under cold water and set aside.
3. Heat a splash of olive oil in a large pot over medium heat. Add the onion and carrots, cooking until soft, about 5 minutes.
4. Squeeze the roasted garlic out of its skin into the pot. Stir in the lentils, vegetable broth, thyme, salt, and pepper.
5. Bring the soup to a boil, then reduce heat and simmer for 25 minutes, or until the lentils are tender.
6. For a smoother texture, blend half the soup and mix it back in. Tip: This adds creaminess without any cream!
7. Season with more salt and pepper if needed. Tip: Always taste as you go to get the seasoning just right.
8. Serve hot with a drizzle of olive oil on top. Tip: A slice of crusty bread makes the perfect side for dipping.

Hearty and flavorful, this soup has a velvety texture with chunks of carrots for a bit of crunch. Try topping it with crispy croutons or a dollop of yogurt for an extra twist.

Sweet Potato Lentil Soup

Let’s talk about a bowl of comfort that’s as nutritious as it is delicious. Sweet potato lentil soup is your go-to for those chilly evenings or when you’re craving something hearty yet healthy.

Ingredients

• 2 tablespoons of olive oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1 large sweet potato, peeled and cubed
• 1 cup of dried lentils, rinsed
• 4 cups of vegetable broth
• A splash of apple cider vinegar
• A couple of sprigs of fresh thyme
• Salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Make sure the oil is shimmering but not smoking.
2. Add the diced onion and cook until translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Toss in the minced garlic and cook for another minute until fragrant. Tip: Garlic burns easily, so keep an eye on it.
4. Throw in the sweet potato cubes and lentils, giving everything a good stir to coat with the oil and onions.
5. Pour in the vegetable broth and add the thyme sprigs. Bring to a boil, then reduce heat to simmer for about 25 minutes. Tip: The soup is ready when the lentils are tender and the sweet potatoes are soft.
6. Finish with a splash of apple cider vinegar for a bit of brightness, and season with salt and pepper to your liking.

Expect a creamy texture with a sweet and earthy flavor profile. Try topping it with a dollop of yogurt or a sprinkle of crispy bacon for an extra layer of flavor.

Chicken and Lentil Soup

Perfect for those chilly evenings or when you’re just craving something hearty, this chicken and lentil soup is a breeze to whip up. You’ll love how the flavors meld together, creating a comforting bowl that feels like a hug.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 lb chicken breast, cubed
• 1 cup dried lentils, rinsed
• 6 cups chicken broth
• A splash of lemon juice
• A couple of bay leaves
• Salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the onion, carrots, and celery. Cook until they’re soft, about 5 minutes, stirring occasionally.
3. Toss in the garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Push the veggies to one side, add the chicken cubes, and brown them on all sides. This should take about 5 minutes.
5. Stir in the lentils, chicken broth, lemon juice, and bay leaves. Bring to a boil.
6. Once boiling, reduce the heat to low. Cover and simmer for 25 minutes, or until the lentils are tender. Tip: Skim off any foam that forms on top for a clearer soup.
7. Season with salt and pepper. Remove the bay leaves before serving. Tip: Taste as you go to adjust the seasoning perfectly.

Great texture with tender chicken and lentils in every spoonful, this soup’s richness is balanced by the bright lemon. Serve it with a side of crusty bread for dipping, and you’ve got a meal that’ll satisfy any appetite.

Beef and Lentil Soup

Oh, you’re going to love this beef and lentil soup—it’s hearty, comforting, and packed with flavor. Perfect for those chilly evenings when you need something to warm you up from the inside out.

Ingredients

• 1 lb ground beef
• 1 cup dried lentils, rinsed
• a couple of carrots, chopped
• a stalk of celery, diced
• a small onion, finely chopped
• a couple of cloves of garlic, minced
• 4 cups beef broth
• a splash of olive oil
• a pinch of salt and pepper
• a teaspoon of cumin
• a bay leaf

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Toss in the onion, garlic, carrots, and celery, cooking until the veggies soften, around 5 minutes.
4. Stir in the lentils, beef broth, cumin, bay leaf, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
6. Remove the bay leaf before serving. Tip: If the soup is too thick, add a bit more broth or water to reach your desired consistency.
7. Taste and adjust the seasoning if needed. Tip: A squeeze of lemon juice can brighten up the flavors.
8. Serve hot. Tip: Garnish with fresh parsley or a dollop of sour cream for extra flavor.

Deliciously rich and satisfying, this soup has a wonderful texture from the tender lentils and beef. Try serving it with a slice of crusty bread for dipping, or over a bed of rice for an even heartier meal.

Lentil Soup with Sausage

Just when you think you’ve had every kind of soup out there, along comes this hearty Lentil Soup with Sausage to shake things up. It’s the perfect blend of savory, smoky, and just a tad spicy, making it a bowl you’ll want to dive into headfirst.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 cup dried lentils, rinsed
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 lb smoked sausage, sliced
• A splash of apple cider vinegar
• Salt and pepper, to your liking

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Make sure the pot is big enough to hold all the ingredients comfortably.
2. Add the onion, garlic, carrot, and celery. Cook until the veggies are soft, about 5 minutes.
3. Stir in the lentils, chicken broth, diced tomatoes, smoked paprika, and cumin. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes. Tip: Stir occasionally to prevent sticking.
5. Add the sliced sausage and continue to simmer for another 10 minutes. Tip: The soup is ready when the lentils are tender but not mushy.
6. Finish with a splash of apple cider vinegar, then season with salt and pepper.

Great news—this soup is as forgiving as it is delicious. The lentils give it a comforting thickness, while the sausage adds a smoky depth. Try serving it with a slice of crusty bread for dipping, or over a bed of rice for an extra hearty meal.

Conclusion

Kickstart your culinary adventure with these 18 hearty lentil soup recipes that promise to warm your soul and delight your taste buds. Perfect for any home cook looking to explore the versatility of lentils, this roundup is your go-to guide for comforting meals. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos