Lentil Soup
Carrots, diced, celery, diced and dry red lentils, rinsed come together in this chicken — 65 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the olive oil in a large pot over medium heat and cook the onion, carrots and celery for 6 to 8 minutes until softened.
- Stir in the garlic and cumin and cook for 1 minute until fragrant.
- Add the rinsed red lentils, chopped tomatoes, stock and bay leaf, then bring to a boil.
- Reduce the heat to low, cover partially and simmer for 25 to 30 minutes until the lentils are completely tender and beginning to break down, stirring occasionally.
- Remove the bay leaf, then blend about half the soup with an immersion blender for a thicker, partly smooth texture, or leave it chunky if you prefer.
- Stir in the lemon juice and season generously with salt and pepper, adding a little more stock or water if the soup is too thick.
- Ladle into bowls and serve hot, with a drizzle of olive oil and crusty bread on the side.
You'll use: Large pot · Saucepan · Blender
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Lentil Soup take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Lentil Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Homemade Lentil Soup - Lavash 2025-02-10.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.