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Lentil Soup Recipes

Updated on April 7, 2015
Paula Atwell profile image

Paula Atwell is a freelance writer with WriterAccess, webmaster, member of Pinterest Party on FB and the owner of Lake Erie Artist Gallery.

Curried Lentil Soup with Swiss Chard (click link for recipe)
Curried Lentil Soup with Swiss Chard (click link for recipe) | Source
Tomato and lentil soup
Tomato and lentil soup | Source

Lentil Soup Recipes Have Been a Staple the World Over Since Ancient Times

Lentils are the perfect food. They do not need refrigeration. They are light in weight, and blend well with many other foods. Lentils are very nutritious, and can be cooked fairly quickly just by boiling water. All of these facts answer the question of why lentils have been a popular food since ancient times.

Lentil soup can be cooked in a traditional soup pot or a slow cooker. And the lentil soup recipes that I have included in this lens can be served for lunch or dinner, as a light meal on their own or as an appetizer before a larger meal.

5 stars from 1 rating of Lentil Soup Recipe Collection

Two Mushroom Lentil Barley Soup

Vegetarian

Ingredients:

  • 1 cup barley
  • 1/4 cup lentils
  • 6 dried shiitake mushrooms
  • 2 cups boiling water
  • 2 bay leaves
  • 1 1/2 tablespoons sea salt
  • 1 teaspoon pepper
  • 4 sprigs fresh thyme
  • 3 quarts water
  • 1 cup sliced fresh mushrooms
  • 2/3 cup chopped celery
  • 2/3 cup shredded carrots
  • 1 tablespoon extra virgin olive oil

Instruction:

  • Pour the barley in a bowl and cover with water. Swish with a wooden spoon until the water is cloudy. Drain and repeat the process until water stays clear. Rinse the lentils. Rinse shiitake mushrooms and soak in 2 cups boiling water until softened.
  • Place barley, lentils, bay leaves, salt, pepper, 2 sprigs of thyme, and 12 cups water in a large soup pot and bring to a boil. Partially cover and cook over low heat for 30 minutes. Skim off any foam that develops on top.
  • Drain the shiitake but reserve the soaking water. Discard the hard stems and cut the caps into strips. Add to the soup pot along with the fresh mushrooms, celery, and remaining thyme sprigs. Cover and cook on low heat for an additional 30 minutes. Add the soaking water if the soup is too thick.
  • Take off heat, stir in the grated carrot, cover, and let stand undisturbed for 5 minutes. Remove the bay leaves and thyme sprigs before serving.

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Moroccan lentil soup--recipe is here: http://minecreations.blogspot.com/2007/10/fall-cooking.htmlCurried Red Lentil Soup with Toasted Mountain Bread Chips (click link for recipe)Lentil and Sausage Soup with Golden Sweet Cornbread (click link for recipe)Lentil soup with spinach (click link for recipe)Lentil soup with rice (click link for recipe)
Moroccan lentil soup--recipe is here: http://minecreations.blogspot.com/2007/10/fall-cooking.html
Moroccan lentil soup--recipe is here: http://minecreations.blogspot.com/2007/10/fall-cooking.html | Source
Curried Red Lentil Soup with Toasted Mountain Bread Chips (click link for recipe)
Curried Red Lentil Soup with Toasted Mountain Bread Chips (click link for recipe) | Source
Lentil and Sausage Soup with Golden Sweet Cornbread (click link for recipe)
Lentil and Sausage Soup with Golden Sweet Cornbread (click link for recipe) | Source
Lentil soup with spinach (click link for recipe)
Lentil soup with spinach (click link for recipe) | Source
Lentil soup with rice (click link for recipe)
Lentil soup with rice (click link for recipe) | Source

Is lentil soup one of your favorites?

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Red Lentil Soup

Although this soup comes together in the time promised, the leftovers are even better the next day once the flavors have blended.

Ingredients:

  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 cups dried split red lentils
  • 3/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 cup minced onion
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger root
  • 1 1/2 teaspoons garam masala
  • 1 can (14 ounces) light coconut milk
  • 1/2 cup minced cilantro
  • Freshly ground black pepper
  • 3 plum tomatoes, cored, seeded and coarsely chopped, for garnish

Instructions:

  • In a large, lidded saucepan over medium-high heat, combine the broth, water, dried lentils and 1/2 teaspoon of the salt, and bring to a boil. Reduce the heat to medium and cook, covered, about 10 minutes.
  • Meanwhile, in a large saucepan over medium-high heat, heat the oil until it shimmers.
  • Add the onion and the remaining 1/4 teaspoon salt and cook for 3 to 5 minutes, or until the onions have softened and are lightly browned.
  • Add the garlic, ginger root and garam masala and cook about 1 minute until fragrant.
  • Add the coconut milk and the broth-lentil mixture, scraping up any browned bits from that pan.
  • Reduce the heat to medium or medium-low and cook for about 15 minutes, until the lentils are tender and the soup has thickened.
  • Remove from the heat and add the chopped cilantro and pepper to taste. Divide the soup among individual bowls and top with the chopped tomatoes.

Ecolution Elements Eco-Friendly Stock Pots

Great way to stay green, this soup pot is eco-friendly and will produce wonderful, healthy soup for you and your family. Soup cooks better in a proper stockpot.

Ecolution Elements Eco-Friendly 8 Quart Stock Pot with Glass Lid, Green
Ecolution Elements Eco-Friendly 8 Quart Stock Pot with Glass Lid, Green

Review

I recently purchased this pan and am very pleased with it. The Flame finish is as gorgeous as ever, but more importantly, the pan is of unsurpassable quality. Just be careful the first time you use it, you'll be surprised by how well it distributes heat.

 

Indian Spiced Lentil Soup

Ingredients:

  • 2 tablespoons corn oil
  • 1 small yellow onion, chopped
  • 1 celery rib, chopped
  • 1 small sweet potato, peeled and diced
  • 1 garlic clove, minced
  • One 14.5 ounce can diced tomatoes, undrained
  • 1 teaspoon peeled and minced fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 1/2 cups dried brown lentils, picked over and rinsed
  • 6 cups vegetable stock or water
  • 1/4 cup minced fresh cilantro
  • Salt and freshly ground black pepper

Instructions:

  • Heat the corn oil in a large pot over medium heat. Add the onion, celery, sweet potato, and garlic. Cover and cook until softened, about 10 minutes.
  • Add the juice from the tomatoes, then finely chop the tomatoes and add them to the pan.
  • Stir in the ginger, cumin, coriander, and cayenne. Add the lentils and stock and bring to boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender, about 30 minutes.
  • Add the cilantro, season with salt and pepper to taste, and cook for 10 minutes to blend the flavors. Serve hot.

Calphalon Tri-Ply Stainless-Steel 8-Quart Stockpot with Glass Lid
Calphalon Tri-Ply Stainless-Steel 8-Quart Stockpot with Glass Lid

Review by S. Pinello

This is a great stockpot. I had "borrowed" my mother-in-law's 6qt Wolfgang Puck Tri-Ply for several years and finally decided to return it. After using her tri-ply for so long, I knew I didn't want to go back to any other material. I was nervous about not finding one in my price range (AllClad for example is way too much for my modest income). When I saw this on Amazon for such a great price, I was concerned that the 8qt would be too big for my little kitchen. Since I couldn't find anything comparable, I went ahead and ordered it. When it arrived I was pleasantly surprised that it isn't much bigger than the 6qt Wolfgang.

The glass lid is fun because I can watch my stuff cook without lifting the lid. The handles stick out enough so that I don't burn my knuckles. They are also strategically placed to balance the weight, empty or full. I didn't notice that on the Wolfgang model.

In any case, I have fried bits of meat on the bottom and then added liquid for soups and sauces. I have added cold stuff to hot and not had a problem with losing heat.

This is a sturdy pot. The stainless steel is thick and it easy is to clean. It heats quickly when your hungry and can simmer sauce for hours without complaining.

If you are looking for a stockpot (especially for spaghetti sauce), go with the Calphalon - you can saute tomatoes on the bottom without any concerns.

 
Curried Red Lentil Soup with Toasted Mountain Bread Chips (click the link for recipe)
Curried Red Lentil Soup with Toasted Mountain Bread Chips (click the link for recipe) | Source

Lentil Soup

Ingredients:

  • 3 cups raw lentils, rinsed
  • 7 cups water or stock
  • 2 teaspoon salt
  • 2 teaspoon minced garlic
  • 1 cup chopped onion
  • 1 cup minced celery
  • 1 cup chopped carrots
  • Ground black pepper
  • 1 1/2 cups chopped, fresh tomatoes
  • 2 tablespoons dry red wine
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons molasses or brown sugar
  • 1 tablespoon wine vinegar

Instructions:

  • Begin this soup in the morning. It should simmer all day.
  • Simmer lentils, water or stock, salt for 3 to 4 hours. Steam or sauté the garlic, onion, celery, carrots in butter. Add garlic, onion, celery, and carrots to lentils after they have simmered 3 to 4 hours. Continue to simmer on low heat.
  • Add the rest of the ingredients to the soup about 30 minutes before serving. Sprinkle extra vinegar and freshly chopped scallions onto each serving.

Hamburger Lentil Soup

For slow cooker

Ingredients:

  • 1 lb. ground beef, turkey, or chicken
  • 1/2 cup chopped onions
  • 4 carrots, diced
  • 3 ribs celery, diced
  • 1 garlic clove, minced or 1 teaspoon garlic powder
  • 1 quart tomato juice
  • 1 tablespoon salt
  • 2 cups dry lentils, washed with stones removed
  • 1 quart water
  • 1/2 teaspoon dried marjoram
  • 1 tablespoon brown sugar

Preparations:

  • Brown ground meat and onion in skillet. Drain.
  • Combine all ingredients in a slow cooker. Cover. Cook on low for 8 to 10 hours, or high for 4 to 6 hours.

Women's Bean Project Soup Lover's Gourmet Food Bundle
Women's Bean Project Soup Lover's Gourmet Food Bundle

If you don't want to buy ingredients separately, trying dry bean soup mixes is a good way to go. This brand is an excellent choice because it supports a charity that is giving women a place to work.

Review by Carol Coen

The soups included in the 6 pack were all simple to make, and were all delicious. I gave them as a gift to my mother for Christmas, and we ate them over the holidays! Wonderful - I highly recommend them!

 

Women's Bean Project Soup Lover's Gourmet Food Bundle

Women's Bean Project

  • Toni's 10 Bean
  • Marian's Black Bean
  • Sarah's Spice Split Pea
  • Old Fashioned Chili (mild)
  • Firehouse #10 Chili (hot)
  • Six Bean Organic

Give a wonderful gift for the gourmet food lover in your life with this Women's Bean Project Six Soup Bundle.

This bundle's contents are all handmade by the women at the Women's Bean Project, a social enterprise designed to help women in need with immediate income, arrange support services to overcome barriers to employment, and teach the job readiness skills needed to get and keep a job.

These gourmet food products are delightfully presented in a Kraft paper box, shrink wrapped and tied with a signature Bean Project ribbon.

Vegan Soups and Hearty Stews for All Seasons

Review

With a vegan makeover and twenty new recipes, "the best vegetarian soup cookbook just got better!" -Robin Robertson, author of Vegan Planet

"International in scope and ranging from the elegant to the homey, Vegan Soups and Hearty Stews for All Seasons is an absolutely essential cookbook for anyone who loves good food. If you're a soup lover, prepare to be dazzled by the variety and freshness of these soups; if you're not a soup lover, prepare to become one!"

-Susan Voisin, fatfreevegan.com

"Nava Atlas offers an impressive repertoire of soups that will amaze and inspire even veteran soup makers." -Nikki Goldbeck, certified dietitian-nutritionist and coauthor of American Wholefoods Cuisine and The Healthiest Diet in the World

Lentil soup
Lentil soup | Source

Turkish Red Lentil Soup

Ezo Gelin

Ingredients:

  • 2 cups red lentils
  • 1/4 cup long-grain rice
  • 1/4 cup olive oil
  • 1 cup onions, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup peeled, finely chopped tomato
  • 2 tablespoons sweet paprika
  • 1/4 teaspoon cayenne pepper, or to taste
  • 9 cups stock or water
  • Salt to taste
  • 1/2 tablespoon finely chopped mint
  • 2 cups plain toasted bread cubes
  • Lemon wedges
  • Plain yogurt, optional

Instructions:

  • Place the lentils and rice in a sieve, rinse well and allow to drain.
  • Meanwhile, heat the oil in a heavy 4 quart saucepan. Add the onion and sauté until soft but not brown. Stir in the tomato paste, tomato, paprika and cayenne pepper. Stir well and simmer, covered, 30 minutes, until the rice is cooked and the lentils have virtually dissolved into a puree. Stir from time to time.
  • Add salt to taste. If the soup is too thick, add a little water.
  • Serve each portion sprinkled with mint leaves and croutons, with lemon wedges. Yogurt may be served on the side.

Healthy and cheap

If you are trying to cut down on your budget, you can't go wrong with lentil soup. Lentils are cheap and store for a very long time and can be made with just some hot water.

© 2009 Paula Atwell

Are You a Fan of Lentil Soup?

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    • Paula Atwell profile image
      Author

      Paula Atwell 3 years ago from Cleveland, OH

      @ecogranny Thanks, hon. If we work together we will be able to draw traffic. :)

    • ecogranny profile image

      Kathryn Grace 3 years ago from San Francisco

      Your recipe is live today on Cooking with Whole Grains & Whole Foods on Facebook. Still just starting out there, with a small following, but hopefully will garner a few extra lentil lovers trying your recipes!

    • Paula Atwell profile image
      Author

      Paula Atwell 3 years ago from Cleveland, OH

      @Mel Yes, you can add them to a lot of recipes.

    • MelRootsNWrites profile image

      Melody Lassalle 3 years ago from California

      These recipes look great. Lentils are one of my all time favorites especially in the winter. They go great with soups and stews.

    • Paula Atwell profile image
      Author

      Paula Atwell 3 years ago from Cleveland, OH

      @ecogranny Thanks. Can't wait to see it posted. :)

    • Paula Atwell profile image
      Author

      Paula Atwell 3 years ago from Cleveland, OH

      @ecogranny Thanks. Can't wait to see it posted. :)

    • MartieG profile image

      MartieG aka 'survivoryea' 3 years ago from Jersey Shore

      Love lentil soup and happy to see these recipes!

    • hostaguy profile image

      frank nyikos 3 years ago from 8374 E State Rd 45 Unionville IN 47468

      Yeah! more lentil recipes

    • ecogranny profile image

      Kathryn Grace 3 years ago from San Francisco

      I came late to discovering lentils, and now they are a staple in our pantry and our recipe collection. I'm especially interested in your Red Lentil Soup with ginger and garam masala. Want some now! Look for this page as Recipe of the Day (or Recipes) one day soon on the Facebook page I curate titled "Cooking with Whole Grains & Whole Foods." Lots to share and to try here.

    • profile image

      AdriennePetersen 6 years ago

      These recipes look great, thanks!

    • WorldVisionary3 profile image

      WorldVisionary3 7 years ago

      My whole family loves lentils. We have them at least once a week. Thanks for these great recipes. I'll give them a try!

    • jodijoyous profile image

      jodijoyous 7 years ago from New York

      Those sound yummy, especially the Indian one. And, I just bought a bag of lentils the other day (so I'm also set).

    • ElizabethSheppard profile image

      Elizabeth Sheppard 7 years ago from Bowling Green, Kentucky

      I am definitely a fan of lentil soup. So far, my favorite is Indian lentils. I love the Indian spices, but also love other bean soups.

    • Lynne-Modranski profile image

      Lynne Modranski 7 years ago from Ohio

      Lots of great sounding recipes! I have a new one here that I need to try with Lentils and zuchinni. Thanks for sharing

    • Paula Atwell profile image
      Author

      Paula Atwell 7 years ago from Cleveland, OH

      @meb: Glad to get your input on the soup recipes.

    • profile image

      meb 7 years ago

      I have eaten the Turkish Red Lentil soup, cooked by Turks, while stationed in Turkey. It is fantastic. I could eat it everyday and never tire of it. If you like this lens and aren't sure which soup to try first, go for the Turkish Red Lentil!

    • clouda9 lm profile image

      clouda9 lm 7 years ago

      Yummy lentils! You have a wonderful selection of recipes here.

    • Sniff It Out profile image

      Sniff It Out 8 years ago

      Nice work! I will definitely try the Indian spiced lentil soup... Lensrolled to my lentil curry lens

    • annetteghallowe1 profile image

      annetteghallowe1 8 years ago

      I love lentils! I especially love that they are quick cooking and nutritious!

    • profile image

      bdkz 8 years ago

      This looks so good!

    • jimmielanley profile image

      Jimmie Lanley 8 years ago from Memphis, TN, USA

      Nutritious and economical, what's not to love?

    • debnet profile image

      Debbie 8 years ago from England

      Yum... sounds great! Lensrolled to 'saucepans' 5*

    • RuthCoffee profile image

      RuthCoffee 8 years ago

      I love lentil soup! I want to try your Indian Lentil soup...I get it at restaurants and absolutely love it.

    • Andy-Po profile image

      Andy 8 years ago from London, England

      Excellent lens. I must try these recipes.

    • aka-rms profile image

      Robin S 8 years ago from USA

      Lentil soup is one of my favorites! Nice work!

    • KimGiancaterino profile image

      KimGiancaterino 8 years ago

      Oh yes... I love lentil soup. Excellent lens. Squid Angel Blessed.