The Best Lentil Soup
Feb 28, 2026 11:47 AM
This lentil soup recipe is, dare I humblebrag (???), perfect!!! Not too watery (like a lot of lentil soups) but not so thick it’s lentil stew. The lentils are tender and hold their shape in the flavorful tomato based soup broth. I love using brown lentils, but I’ve had success with almost all types of lentils, from french lentils to red lentils!
It feels quite fitting that I’m eating a bowl of this lentil soup as I type up this post! No lie, I make this soup at least 5 times a month! My husband and the kids are equally obsessed with it! And although this lentil soup recipe makes a HUGE pot of soup, it never lasts more than 24 hours in our house.
And then there are times – like today – the pot doesn’t even last us 30 minutes. Personally, I love mine spicy, so I always add red pepper flakes to the soup base… and then more on top. Plus a drizzle of good olive oil and cheeky squeeze of lemon juice. If you prefer a more medium heat, you can reduce the red pepper flakes or just add a little bit.
If you’re serving this soup for lunch, it’s honestly heartier enough on its own. But you can easily turn it into a dinner by adding crusty bread and/or an easy little salad!
Ingredients:
- 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
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
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