When it comes to comfort food, nothing warms the heart quite like a hearty bowl of lentil soup. The Best Lentil Soup (Not Watery) is all about rich flavors and robust textures, boasting tender lentils swimming in a savory broth enriched with fragrant garlic, sweet carrots, and vibrant greens. Imagine a perfect blend of spices and the earthy goodness of lentils coming together to create a dish that’s not just filling but deeply satisfying. This recipe stands out from the rest with its emphasis on a luscious, thick consistency, ensuring every spoonful is a nourishing delight.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Lentil Soup (Not Watery)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The Best Lentil Soup (Not Watery)

One of my fondest memories is curling up with a steaming bowl of lentil soup after a long, chilly day. The aroma that fills the kitchen as it simmers is enough to make anyone feel at home. This soup not only packs a punch in the flavor department but is also incredibly simple to make, making it a staple in our household. With a few basic ingredients and an easy step-by-step process, you’ll have a delicious homemade lentil soup that outshines any store-bought version, making it perfect for cozy weeknight dinners or gathering with friends.

Why You’ll Love This Recipe

Simple & Quick: Whip up this dish in just about 80 minutes—perfect for a satisfying weeknight meal!
Irresistible Flavor: Enjoy the delightful blend of savory tomatoes, vibrant vegetables, and the warmth of spices and herbs.
Eye-Catching Appeal: Its beautiful, rich color and fresh verdant greens create a dish that looks as good as it tastes.
Flexible Serving: Ideal for lunch, dinner, or meal prep, this soup is a versatile option for any occasion.
Diet-Friendly Options: Naturally vegetarian and packed with nutrients, it’s a hit for everyone at the table.

Ingredients You’ll Need

1/4 cup olive oil: This brings richness to the soup and helps sauté the vegetables beautifully. Extra virgin olive oil adds a lovely depth.
1 large yellow onion, finely chopped: The base for your flavor. Always use a fresh onion for the best taste.
4 carrots, finely diced: Sweetness and texture are added here. You can substitute with parsnips for a different flavor profile.
5 cloves garlic, minced: Garlic is essential for depth and pungency—fresh is best for optimal flavor.
1/4 teaspoon crushed red pepper flakes: A gentle heat that elevates the overall dish without overpowering it. Adjust based on your spice preference.
1/2 cup white wine: Enhances the flavor profile and adds complexity; feel free to substitute with vegetable broth if preferred.
1 (28-ounce) can crushed tomatoes with basil: A hearty base for the soup, providing acidity and sweetness.
1 teaspoon honey: Balances the acidity of tomatoes and adds a hint of sweetness. Maple syrup can be a fine substitute.
2 cups brown lentils, washed and picked over: Brown lentils maintain their shape while cooking and lend a rich, earthy flavor. Green lentils work, but will yield a different texture.
8 cups vegetable broth: The soup’s liquid backbone; homemade adds a fresh taste, but store-bought works too.
1 teaspoon salt: Essential for enhancing flavors—adjust to taste.
1/2 teaspoon freshly cracked black pepper: Adds warmth; freshly cracked provides a better flavor than pre-ground.
1 1/2 cups spinach or kale, chopped: Fresh greens add nutrients and brighten the soup. If using kale, remove tough ribs for a more tender bite.
2 tablespoons freshly squeezed lemon juice: Brightens the soup and adds a fresh note; a splash of vinegar could also work.

How to Make The Best Lentil Soup (Not Watery)

Warm the Olive Oil: In a large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. This helps infuse the oil with flavor before adding the vegetables.

Sauté the Onions and Carrots: Add the finely chopped onions and diced carrots to the pot. Cook, stirring frequently, until the onions are softened and turning translucent, about 8 to 9 minutes. This step builds the foundational flavors of your soup.

Add Garlic and Red Pepper Flakes: Stir in the minced garlic and crushed red pepper flakes. Cook for an additional minute until fragrant, taking care not to let the garlic burn as that can turn bitter.

Pour in the White Wine: Carefully add the white wine and allow it to simmer, stirring occasionally, for 5 minutes. The wine will cook off a bit, leaving behind its acidity and flavor.

Incorporate the Tomatoes: Next, pour in the crushed tomatoes and give it a good stir, cooking for another 5 minutes. Be sure to mix in the honey here, which nicely balances the acidity of the tomatoes.

Stir in Lentils and Broth: Add the washed, brown lentils and vegetable broth along with the salt and black pepper. Stir well to combine. This is where the soup truly begins to take shape!

Bring to a Boil: Increase the heat to high and bring the mixture to a boil. Then, partially cover the pot and reduce the heat to a gentle simmer. Cook for about 45 minutes, or until the lentils are tender yet still hold their shape. Keep an eye on it—too much liquid evaporating can make it too thick, so feel free to add more broth if it looks dry.

Add the Greens: Toss in the chopped spinach or kale. If using spinach, cook for about 5 minutes; if using kale, allow for 10 to 15 minutes of cooking time. This keeps the greens vibrant and well-integrated into the soup.

Finish with Lemon Juice: Remove the pot from heat and stir in 1 tablespoon of freshly squeezed lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed—this is your chance to personalize it!

Serve Warm: Ladle the soup into bowls and serve warm. Leftovers will keep well in the refrigerator for about 4 days or can be frozen for up to 2 months. Just remember to defrost before serving.

Storing & Reheating

Store leftover lentil soup in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate for up to 4 days. Make sure to use a heavy-duty container to avoid any flavor absorption. If freezing, use freezer-friendly bags or containers, and label with the date. It can be frozen for up to 3 months. When ready to enjoy, reheat on the stove over medium heat for around 10 minutes or until warmed through, stirring occasionally. Keep in mind that the texture may slightly change upon reheating; a splash of broth can refresh its consistency.

Chef’s Helpful Tips

Watch out for overcooking the lentils! If they become mushy, you’ll lose that lovely texture.
Always use fresh ingredients. Fresh garlic and herbs enhance the flavor tenfold compared to dried.
Introduce different veggies. Zucchini or bell peppers can make delightful additions or substitutions.
Don’t hesitate to adjust the seasoning. Everyone’s palate is unique, so be liberal with that salt and pepper to make it your own.
Make ahead! This soup actually tastes better the day after as the flavors meld beautifully, making it perfect for meal prep.

Many benefits come with crafting such a wholesome dish. Lentil soup is not just simple to prepare; it’s a great way to enjoy a satisfying meal without breaking the bank. Feel free to get creative with the ingredients, swapping in your favorite vegetables or spices to tailor it to your taste. You’ll find the textures and flavors are just what you need for comforting meals throughout the week. So gather those ingredients and prepare to enjoy!

Recipe FAQs

Can I use a different type of lentil?

Absolutely! While brown lentils hold their shape well, you can also use green lentils; however, avoid red lentils as they cook down too much and become mushy, resulting in a different soup.

How do I make this soup spicier?

To kick your soup up a notch, consider adding more crushed red pepper flakes or even diced jalapenos. You can also finish each bowl with a dash of hot sauce for that added heat!

Can I freeze lentil soup?

Yes! Allow the soup to cool completely before transferring it to freezer-safe containers. It freezes well for up to 2 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat before serving.

What’s the best way to serve lentil soup?

This lentil soup pairs beautifully with crusty bread or a fresh side salad. Consider topping it with a dollop of sour cream or Greek yogurt for extra creaminess and tang!

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The Best Lentil Soup (Not Watery)

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Author: Anna
Prep Time: N/A
Cook Time: 80 minutes
Total Time: 0 hours
Yield: 8 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Mediterranean

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Description

This hearty lentil soup is a delightful blend of savory vegetables, tender lentils, and zesty lemon. Perfect for a healthy meal or comforting dinner.

Ingredients

Scale

1/4 cup olive oil
1 large yellow onion (finely chopped)
4 carrots (finely diced)
5 cloves garlic (minced)
1/4 teaspoon crushed red pepper flakes
1/2 cup white wine
1 28-ounce can crushed tomatoes with basil
1 teaspoon honey
2 cups brown lentils (washed and picked over)
8 cups vegetable broth
1 teaspoon salt (more to taste)
1/2 teaspoon freshly cracked black pepper
1 and 1/2 cups spinach or kale (chopped)
2 tablespoons freshly squeezed lemon juice

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Instructions

In a large Dutch oven or soup pot, warm the oil over medium heat until shimmering.
Add the onions and carrots; cook while stirring frequently until the onion has softened and looks translucent, about 8 to 9 minutes.
Stir in the garlic and crushed red pepper flakes, cooking for about 1 minute until fragrant.
Pour in the white wine and let simmer for 5 minutes while stirring occasionally.
Add the crushed tomatoes and cook for another 5 minutes, stirring often. Then mix in the honey.
Incorporate the lentils, vegetable broth, salt, and black pepper; mix well to combine.
Increase the heat to high, bringing the mixture to a boil. Then partially cover and reduce the heat to a gentle simmer for 45 minutes, or until the lentils are tender but still intact.
Add the chopped greens, cooking for 5 minutes with spinach and 10 to 15 minutes with kale.
Remove from heat; stir in 1 tablespoon of lemon juice. Adjust seasonings with salt, pepper, and/or lemon juice as desired.
Serve warm, with leftovers lasting 4 days in the refrigerator or 2 months in the freezer.

Notes

For a varied flavor, feel free to add in your favorite herbs such as thyme or oregano.
This soup tastes even better the next day, making it a great option for meal prep.