Lentil Soup Recipe

Lentil Soup

This lentil soup recipe is one of my favorite recipes. It cooks very slowly and renders a flavorful, healthy and comforting meal. I am in love with the nuttiness of lentils and use them often is stews, soups and veggie patties.

Lentils are loaded in protein and are a great substitute for meat. They are also rich in vitamin A, vitamin C, calcium, iron and phosphorus. To top it off it is low in fat, cholesterol free and has a low glycemic index. Lentils are indeed a super food.

I add some honey at the end of the cooking process of this wonderful soup. However, if you are vegan you can simply omit the honey or substitute it for agave syrup.

Here is what you need to do for this super nutritious and delicious lentil soup recipe:

Serves eight

3 cups raw lentils – thoroughly rinsed
1 tsp. salt
8 cups water
2 TBS olive oil
1 small white onion – coarsely chopped
½ a bell pepper – chopped
2 celery stalks – chopped
2 garlic cloves – minced
1 chili pepper – membrane and seeds removed – chopped (optional)
2 carrots – peeled and diced
½ TBS dry oregano
1 tsp. paprika
1 tsp. cumin
3 small tomatoes – peeled and chopped
½ TBS honey
1 TBS Balsamic vinegar
1 TBS lemon juice
Salt & Pepper

Place the lentils, salt and water in a large pot and simmer for about 1 ½ hours. Add more water if necessary.

Heat the oil in a skillet. Add the onion, bell pepper, celery, garlic, chili pepper and carrots. Sauté for about 5 to 6 minutes until vegetables are softened. Add the vegetables to the lentils. Add the oregano, cumin and paprika. Season with salt and pepper. Simmer for another 45 minutes.

Add the tomatoes, honey, vinegar and lemon juice. Mix well. Simmer for an extra 30 minutes. Serve and enjoy with crusty bread. You can garnish with chopped parsley and chopped green scallions.

CALORIES 246.75; FAT 0.9 grs (sat 0.13; mono 0.13; poly 0.38); PROTEIN 15.92 grs ; FIBER 8.06 grs; CARBS 44.79 grs; CHOLESTEROL 0.00 mg; IRON 4.96 mg; SODIUM 604.69 mg; CALCIUM 64.67 mg

Print the Lentil Soup Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • February 27, 2012

    hoteles de menorca

    We are a bunch of volunteers and starting a brand new scheme in our community. Your site offered us with valuable info to work on. You’ve done an impressive activity and our entire group might be grateful to you.

  • February 27, 2012


    Thank you very much for stopping by!

  • March 10, 2013


    I did not realize how important it is to rub dried herbs between the palms to wake them up before using. Pinching or trying to crush with fingers was how I use to do it,with mediocre results.:)

  • March 13, 2013


    Thanks again Erin! I am so happy you stopped by! Have a great weekend!
    Mary Ann

  • March 15, 2013

    Ahmed Hassan

    Thank you for every single dish you present over all I would like to add a different idea if you please Yellow Lentil soup is a traditional dish for us Egyptians and that is how it’s made
    2 cups raw Yellow Lentil – thoroughly rinsed
    5 cups of chicken stock
    1 small chopped red onion
    2 celery stalks
    3 garlic cloves
    2 carrots – peeled and diced
    3 zucchini diced
    3 small tomatoes – peeled and chopped
    1 tsp. Cumin
    1 peeled chopped potato
    Salt & Pepper
    In the chicken stock you boil the yellow lentil with the carrots tomatoes potato and the zucchini scoop into the blender then Sauté the chopped garlic with the cumin salt and pepper add into the mix in the blender scoop the blend in the soup serving pot Sauté the shreded onion in olive oil add into the serving pot stier well this could be served hot or cold garnish at the serving with some feta cheese and chopped green scallions.thanks again

  • March 22, 2013


    Hi Ahmed!
    Thank you so much for this! It sounds delicious! I will definitely give it a try! I appreciate you stopping by and sharing! Have a great weekend!
    Mary Ann

  • October 14, 2016


    This is my favorite lentil soup recipe. I never liked lentil soup growing up, but this has so much flavor. And it is healthy too. Now that it is fall here in California, on our first rainy day I am chopping up the veggies. My kitchen already smells so good. I was out of both cumin and balsamic vinegar, but as long as you have those (and honey) on hand you can whip this up quite inexpensively! I will probably make it every other weekend or so until spring.

  • October 18, 2016

    mary ann allen

    Hi Nicole!
    I am so happy to hear from you and happier even that you like this soup so much. To be honest it is one of my favorite soups as well. I love it! I hope you are all doing great. I really appreciate you stopping by! Take care!Give Vini a hug for me!
    Mary Ann

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