This lentil soup recipe is, dare I humblebrag (???), perfect!!! Not too watery (like a lot of lentil soups) but not so thick it’s lentil stew. The lentils are tender and hold their shape in the flavorful tomato based soup broth. I love using brown lentils, but I’ve had success with almost all types of lentils, from french lentils to red lentils!

My Versatile Lentil Soup Recipe

It feels quite fitting that I’m eating a bowl of this lentil soup as I type up this post! No lie, I make this soup at least 5 times a month! Charlie and the kids are equally obsessed with it! And although this lentil soup recipe makes a HUGE pot of soup, it never lasts more than 24 hours in our house.

And then there are times – like today – the pot doesn’t even last us 30 minutes. Personally, I love mine spicy, so I always add red pepper flakes to the soup base… and then more on top. Plus a drizzle of good olive olive and cheeky squeeze of lemon juice. If you prefer a more medium heat, you can reduce the red pepper flakes or just add a little bit.

If you’re serving this soup for lunch, it’s honestly heartier enough on its own. But you can easily turn it into a dinner by adding crusty bread and/or an easy little salad!

Different Types of Lentils You Can Use

• French Green Lentils (aka puy lentils): If you use French lentils, make sure to cook them long enough. I find they take a lot longer than brown lentils and red lentils. These are toothsome yet delicate and slightly peppery. Puy lentils are my kiddos favorite lentil in lentil soup!
• Red Lentils: While I don’t prefer using red lentils in this lentil soup, they will technically work. Red split lentils cook much faster than brown lentils or puy lentils. And they don’t hold their shape, so they’ll make the lentil soup much thicker and almost creamy.
• Brown Lentils: If I’m making this lentil soup recipe, there’s a good chance I’m using brown lentils. Brown lentils are similar to French green lentils. Brown lentils hold their shape and are tender when cooked properly.

What You’ll Need: Ingredients for Lentil Soup

• Olive Oil: No need to use anything fancy, whatever “house” olive oil you use for cooking will do. If you plan on finishing your soup with olive oil, then you may want to consider a high quality drizzling oil.
• Onion: I use yellow onion, but in a pinch, red onion or white onion will work great.
• Carrots: I find that a finer chop on carrots gives this soup a desirable consistency. But if you like them chopped chunkier, just note you might need to cook a little longer.
• Garlic: Don’t sub garlic powder, or even that pre-chopped garlic, for fresh garlic. Nothing compares to fresh garlic!
• White Wine: In a pinch, red wine works fine, too. But I love the brightness white wine adds to this lentil soup recipe. If you can’t use wine, skip it and add a little more extra lemon at the end.
• Crushed Tomatoes: I don’t suggest subbing diced tomatoes, but if you like the chunky texture they add, you do you.
• Honey: A touch of honey cuts the acidity from the tomatoes. If you don’t have honey, use half the amount of granulated sugar.
• Lentils: See my notes on different types of lentils above. But I suggest using brown lentils if possible.
• Spinach or Kale: I don’t suggest using frozen greens. Fresh spinach will cook quite quickly while fresh kale will take longer to wilt and become tender.
• Lemons: Fresh lemon juice adds a wonderful pop of freshness to the soup. Add the lemon juice right before taking the soup off the stop, and then offer more when serving.
• Salt and Pepper: Use a little bit to start, then add more to taste.
• Red Pepper Flakes: If you’re feeding littles or folks sensitive to spice, you may want to omit the red pepper flakes. You can always offer red pepper flakes on the side!

Maximize This Lentil Soup Recipes Flavor?

Making this soup is incredibly easy! Basically you just pour the oil in a large dutch oven or soup pot and place the pot over medium heat. Add the ingredients listed above and cook until thick and the lentils are tender.

The secret to maximizing flavor with such ingredients? Take your time with each step!

Let the onions and carrots cook down and almost caramelize. That alone adds a ton of flavor! Use real garlic and let it cook for at least a minute. Don’t skip the wine… it adds incredible depth of flavor!

And finally, don’t be afraid to really let this soup simmer. The lentils will technically be tender after 25 to 30 minutes -depending on what variety you use. But the broth will continue to deepen in flavor as it simmers. I like to let it simmer at least an hour, and add extra broth or water along the way, if needed.

Rinse Lentils Before Cooking

While most types of lentils don’t need soaking, you should always rinse them before use. You can rise lentils right before cooking, or a few hours in advance. I find that most of the lentils I buy from the store clean well and don’t need much sorting. But always double check your lentils for debris and grit.

Can I Puree This Lentil Soup?

While you technically can, I don’t recommend it. This soup is already quite thick and the texture is what makes it so delicious. That said, if you’d like a creamier soup base, you can use an immersion blender to blend the soup. I would suggest adding more broth, since the soup is thick, and without more liquid, it might be a bit paste-y.

Instant Pot Lentil Soup?

While I don’t have any suggestions for making this in an instant pot, you can definitely keep it warm in a slow cooker! Just make as directed then transfer to a slow cooker or crockpot to keep warm. Making the soup in advance then rewarming in the crockpot will save you on cook time if you’re serving this at a party.