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The Best Lentil Soup Recipes

Updated on July 24, 2014

The Best Lentil Soup Recipes

You will find some of the best lentil soup recipes here!

The lentil soup recipes on this page include a Spicy Lentil Soup Recipe, Bacon And Lentil Soup Recipe, Mediterranean Lentil Soup Recipe, Tomato And Lentil Soup Recipe, Turkish Lentil Soup Recipe, Green Lentil Soup Recipe, Red Lentil, Tomato And Rice Soup Recipe and more

Lentil soup is tasty, warm and filling, it is perfect for those wintry days, so please do try out some of the lentil soup recipes, I love them and I hope that you will too.

Some of the recipes on this page are vegetarian lentil soup recipes and as such wouldn't be out of place in my series of 'Healthy Vegetarian Recipes'. But, although there are some great vegetarian lentil soup recipes here not all of the recipes on this page will be suitable for vegetarians.


The lentil soup recipes that are suitable for vegetarians are indicated by this symbol

I will be adding more recipes for lentil soup as I try them out so be sure to check back often to see what's new!


Browse through the lentil soup recipes on this page
or click on the links to go straight to your favourite.

Spicy Lentil Soup RecipeBacon And Lentil Soup Recipe

Red Lentil, Tomato And Rice SoupGreen Lentil Soup Recipe

Mediterranean Lentil Soup RecipeHearty Tomato And Lentil Soup Recipe

Turkish Lentil Soup Recipe

If you want a tasty, filling soup which is easy and quick to make then you won't go far wrong with this spicy lentil soup.

Don't be tempted to omit the lime juice because it really does enhance the soup.

Blend the lentil soup to make it smooth, or leave it more chunky, but make more of this spicy lentil soup than you need and take it to work for lunch the next day or freeze portions to use later. It really is good

Cook Time

Prep Time: 5 minutes

Total Time: Ready in about 30 minutes

Serves: 3 to 4

Ingredients

  • oil for frying
  • a thumb sized piece of ginger (grated)
  • 1 tsp cumin seeds
  • a pinch of chilli flakes
  • 1 onion (finely chopped)
  • 2 large carrots (peeled and grated)
  • 150 g red lentils
  • 1 litre vegetable stock
  • Juice from 1 lime (add according to taste)
  • a small bunch of cilantro or coriander leaves
  • salt and freshly ground pepper to taste

Instructions

  1. Heat a tablespoon of oil in a large pan and fry the ginger and spices for about two minutes.
  2. Next add the vegetables and cook for 5 minutes more, then add the lentils and stock to the pan.
  3. Bring to the boil and stirring occasionally, simmer for 15 minutes or until the lentils are tender. Blend the lentil soup until smooth or leave it slightly chunky, it's delicious either way.
  4. To serve, season to taste and stir through a squeeze of lime juice and sprinkle with cilantro or coriander, and, if you like that extra kick sprinkle on a few chilli flakes.
1 star from 1 rating of Spicy Lentil Soup Recipe

Bacon And Lentil Soup Recipe - Smoky bacon works best in this lentil soup recipe

This bacon and lentil soup makes a hearty meal, and I prefer to make this with whole lentils, the ones which are a greenish brown colour and don't need to be soaked before using them. I also think that smoky bacon works best, but use the normal bacon if you don't like this.

  • Prep time: 10 min
  • Cook time: 1 hour 5 min
  • Ready in: 1 hour 15 min
  • Yields: 4 to 6

Ingredients

  • 6 rashers rindless (smoky) streaky bacon
  • 175 g lentils (green-brown) rinsed
  • 1 tablespoon oil
  • 2 medium onions (chopped)
  • 2 carrots (chopped)
  • 2 sticks celery (sliced)
  • 225 g tin chopped tomatoes
  • 2 cloves of garlic (crushed)
  • 3 pints (1.75 litres) stock
  • 225 g finely shredded cabbage
  • 2 tablespoons fresh parsley (chopped)
  • salt and freshly ground black pepper

Instructions

  1. Finely chop the bacon and heat the oil in a large non stick saucepan then fry the bacon until it starts to turn brown at the edges. Then add the carrots together with the onion and turn the heat up fairly high stirring or tossing the pan until the vegetables begin to brown a little.
  2. Now stir in the lentils and the tin of tomatoes followed by the crushed garlic and the stock.
  3. Bring to the boil, cover and simmer, gently, for about 45 minutes. Add the cabbage and simmer for about a further 15 minutes.
  4. Add the salt and pepper to taste and stir in the parsley.... Serve and enjoy!

Make lighter work of blending your soups - I love this stick blender because it lets you just blend your soup right there in the pan

I don't want to use this page just to inundate you with lots of products for you to buy, after all, you didn't come here looking for that, you just want the tasty lentil soup recipes :-) But, if you don't already have one of these, they really do make your soup making less of a chore and they save on the washing up because the blending is done in the same pan!

You can get more expensive stick blenders with chopper and whisk attachments, but if you already have a food processor or mini chopper then you aren't going to need these so you may as well go for the cheaper option.

This red lentil soup is lovely and filling.

The chilli powder gives the soup a nice, spicy kick but if you don't like the heat you can leave it out or reduce the quantity.

  • Prep time: 10 min
  • Cook time: 35 min
  • Ready in: 45 min
  • Yields: 4

Ingredients

  • 100 g red lentils (rinsed)
  • 400 g can chopped tomatoes
  • 1 tablespoon tomato puree
  • 3 sticks of celery (chopped)
  • 2 medium carrots (coarsley grated)
  • 1.2 litres (2 pints) hot vegetable stock
  • 50 g long grain rice
  • 1 tablespoon vegetable oil
  • 1 large onion (chopped)
  • 1 tablespoon fresh ginger (grated)
  • 2 teaspoons ground coriander (cilantro)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot chilli powder
  • 1/2 teaspoon turmeric
  • 4 tablespoons plain yoghurt
  • salt and freshly ground black pepper

Instructions

  1. Put the lentils, tomatoes, puree, celery, carrots and stock into a saucepan, bring to the boil simmer, covered, for 10 minutes. Stir in the rice and simmer for a further 15 minutes.
  2. Meanwhile, heat the oil in a small nonstick saucepan and fry the onion until golden brown. Add the ginger, coriander (cilantro), cumin and chilli powder and gently fry for 3 to 4 minutes then stir in the turmeric.
  3. Stir the spices into the soup and simmer for 5 minutes then check the seasoning.
  4. Top with a tablespoon of yoghurt to serve.

This is a really easy, basic lentil soup recipe which can be easily varied by adding your favourite herbs or spices so do try experimenting by adding what you have to hand.

Because there is no oil or fat used in the recipe it is a particularly healthy lentil soup for those watching their weight.

It works particularly well with a good splash of Worcester sauce.

  • Prep time: 5 min
  • Cook time: 35 min
  • Ready in: 40 min
  • Yields: 4

Ingredients

  • 200 g green lentils
  • 1 onion (finely chopped)
  • 1 garlic clove (crushed)
  • 1 litre vegetable stock
  • 1 tablespoon cornflour
  • Salt and freshly ground black pepper

Instructions

  1. Put the lentils, onion, garlic and stock into a saucepan and bring to the boil.
  2. Simmer for about 40 minutes until the lentils are cooked and tender.
  3. Mix the cornflour with a little cold water and stir into the soup to thicken it slightly.
  4. Season well and serve.
  5. As a variation try adding the juice of half a lemon before serving

Turkish Lentil Soup Recipe - A tradional Turkish red lentil soup

Red lentils, potato, onion, carrots, flour, butter, stock, salt and pepper combine to make this traditional Turkish lentil soup.

Mediterranean Lentil Soup Recipe - This Spanish inspired lentil soup recipe is a real hit!

This Mediterranean lentil soup goes down well in our house!

I know that a head of garlic sounds to be rather a lot but it does mellow with cooking to produce a tasty Spanish style lentil soup. If you aren't a fan of garlic try reducing the quantity.

  • Prep time: 20 min
  • Cook time: 30 min
  • Ready in: 50 min
  • Yields: 4

Ingredients

  • 400 g brown lentils
  • 1.5 litres chicken stock
  • 2 bay leaves
  • small bunch of finely chopped parsley
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 1 head garlic (chopped)
  • 2 carrots (finely chopped)
  • 1 tomato (chopped)
  • 1/2 red pepper (chopped)
  • 2 teaspoons sweet paprika
  • 1 tablespoon ground cumin
  • 50 g rice
  • 50 ml good dry sherry
  • salt and freshly ground black pepper

Instructions

  1. Put the lentils in a large saucepan and add the stock, bay leaves and parsley. Bring to the boil and reduce the heat, season with salt and freshly ground pepper and simmer, partly covered.
  2. While the lentils are simmering, heat the olive oil in a frying pan and gently fry the onions for about 5 minutes until softened.
  3. Add the garlic, carrot, tomato and red pepper and fry gently for another 5 minutes. Remove from the heat and season with salt and freshly ground pepper, paprika and cumin.
  4. Add the onion mixture and the rice to the simmering lentils and simmer until the lentils are tender, this should take about another 30 to 35 minutes.
  5. Mix in the sherry and serve whilst hot.

I usually use red lentils in this tomato and lentil soup but I have also made it with whatever I had in the store cupboard at the time. For a tasty meal which always goes down well serve with nice crusty bread.

  • Prep time: 30 min
  • Cook time: 1 hour 10 min
  • Ready in: 1 hour 40 min
  • Yields: 4-6

Ingredients

  • 3 tablespoons olive oil
  • 100 g lentils
  • 4 carrots
  • 1 stick celery
  • 4 cloves garlic
  • 1 onion
  • 3 tins chopped tomatoes
  • 2 teaspoons sugar
  • 1 bunch basil
  • 1 small bunch parsley
  • 1.2 litres vegetable stock
  • salt and freshly ground black pepper

Instructions

  1. Begin by finely chopping the carrots, celery, garlic, onion and parsley.
  2. Gently heat the olive oil in a large saucepan and using a very low heat add the lentils, carrot, celery, garlic and onion and fry gently for 30 minutes, stirring occaisionally.
  3. Now add the tinned tomatoes, sugar and basil leaves, turn up the heat and cook briskly until the mixture has reduced by two-thirds.
  4. Add the stock to the pan and season with salt and freshly ground pepper. Bring to the boil then turn down the heat and simmer for 40 minutes.
  5. Stir in chopped parsley and serve, or, if you prefer a blended soup, blend before adding the parsley.

Your Comments Are Always Appreciated

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    • MSBeltran1 profile image

      MSBeltran1 6 years ago

      I have all those ingredients and was looking for a good soup for dinner tomorrow; I am going to try this. Thank you, great lens.

    • mivvy profile image

      mivvy 5 years ago

      What lovely soups recipe. I love lentils. How did you add the printable version? That's so neat.

    • Stazjia profile image

      Carol Fisher 5 years ago from Warminster, Wiltshire, UK

      I love lentil soups so I'm bookmarking this lens - blessed.

    • profile image

      anonymous 5 years ago

      Great information and recipes, I love lentils!

    • emmajowebster profile image

      emmajowebster 5 years ago

      Lentil soup is one of my stand bys! Now after reading this lens I have many more variations to try! Fabulous!

    • charlb profile image

      charlb 5 years ago

      Ooh I love lentil soup....came across this while I was searching for tonight's dinner. I just prepared the Bacon and Lentil Soup but looking forward to try out some others. They look absolutely delicious.

    • profile image

      deostar 4 years ago

      Your lentil soup recipes are owesome. I always make similar type called tarda dhal or dhal fry. Instead of boiling i use pressure cooker. What do you think about using pressure cooker for your soup.

    • geosum profile image

      geosum 4 years ago

      Great lens. I'll be trying out some of the recipes

    • profile image

      anonymous 4 years ago

      Love lentil soup. Will have to try the recipes.

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