Lentil Soup
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This lentil soup is warm, hearty and full of rich roasted garlic flavor. It comes together with simple ingredients and makes the perfect cozy dinner any night of the week.
I did not grow up eating lentils, but once I started cooking with them I fell in love. They are quick, filling and always make the most satisfying soups. This roasted garlic version has a deep warm flavor that tastes way more complex than the work it takes. Everything comes together with simple ingredients and it always hits the spot when I want something nourishing that still feels easy.
I’ve made a lot of lentil soups over the years like my cabbage lentil soup and lentil stew with kale, but this one hits differently. The roasted garlic gives it such a rich depth of flavor and you can make it in the Instant Pot or on the stovetop which is always a win.
Table of Contents
“This was delicious and addictive. I woke up the next day and ate it for breakfast. I will never make another lentil soup!”
Why I Love This Lentil Soup Recipe
- Great for meal prep: It reheats well and the flavor gets even better after a day in the fridge.
- Amazing roasted garlic flavor: Roasting the garlic makes it sweet and mellow and it blends right into the broth.
- Naturally hearty: Lentils add plant-based protein and fiber so every bowl feels satisfying.
- Budget friendly: Every ingredient is affordable which makes this an easy weeknight staple.
Ingredients Needed
- olive oil – softens the onion, carrots and celery and helps build a rich base.
- onion, carrots and celery – this simple trio creates the savory foundation that makes every bowl taste so comforting.
- roasted garlic – the star of the recipe. Roasting gives it a sweet mellow flavor that makes the whole soup taste extra cozy.
- lentils – french green lentils, or brown lentils hold their shape and add plenty of plant-based protein.
- vegetable broth – brings all the flavors together. Choose low sodium broth so you can season the soup to your taste.
- diced tomatoes – adds brightness and balances the richness from the roasted garlic.
- tomato paste – deepens the flavor and helps give the broth more body.
- herbs and spices – oregano, thyme, paprika, cumin, and a pinch of nutmeg add warmth and aroma without overpowering the roasted garlic.
- bay leaves – add a subtle earthy note that rounds everything out.
- red wine vinegar – stirred in at the end to brighten the soup and wake everything up.
Find the full ingredient list with measurements in the recipe card below.
How to Roast Garlic
The first time I made roasted garlic at home I fell in love. If you’ve never roasted garlic, you have to try it! Your entire house will smell amazing and it takes any recipe that calls for garlic to the next level. Here’s how to make it:
- Cut off the top – Cut the top of the garlic bulb off about ¼ inch down from the top. You want to make sure you’re cutting off a bit of each clove around the bulb.
- Prep – Place aluminum foil under the garlic bulb and drizzle 1 teaspoon of olive oil over top to cover the exposed cloves. Wrap the foil around the bulb tightly.
- Bake – Bake the bulb at 400ºF for 30-40 minutes or until the garlic is soft and golden brown on top. Remove from the oven and let cool.
- Remove cloves – Once cool, pop each garlic clove out of its paper. Some cloves slide out really easily while others need to be encouraged out!
How to Make Lentil Soup
This soup comes together with simple steps on the stovetop. Everything cooks low and slow so the flavors have time to blend.
Step 1: Warm the oil in a large pot, then add the onion, carrots and celery. Cook until the veggies start to soften and smell fragrant.
Step 2: Stir in the roasted garlic, lentils, broth, tomatoes, tomato paste and all the spices. Mix well so everything is evenly combined.
Step 3: Bring the pot to a gentle boil, reduce the heat and cover. Let the soup simmer until the lentils are tender.
Step 4: Fish out the bay leaves, add the vinegar and season to taste. Ladle into bowls and add any toppings you like.
You can also make this soup in a pressure cooker or Instant Pot. Find the full instructions in the recipe card below.
Brittany’s Tips
- Watch the simmer: Lentils cook best at a gentle simmer. If the heat is too high they can split or turn mushy, so keep the pot at a low steady bubble.
- Finish with vinegar: Do not skip the splash of red wine vinegar at the end. It brightens all the flavors and balances the richness from the roasted garlic.
How to Store Leftovers
Fridge: Store leftover soup in an airtight container in the fridge for up to 5 days. The lentils soften a bit as they sit but the flavor gets better each day.
Freezer: Lentil soup also freezes well. Let it cool then store in a freezer safe container for up to 3 months. Thaw in the fridge overnight and warm on the stovetop when you are ready to eat.
Frequently Asked Questions
No. Green and brown lentils cook quickly and do not need to be soaked. A quick rinse is all you need.
Dry lentils work best because they hold their shape. Canned lentils can be used in a pinch but you will need to reduce the broth and shorten the cook time.
Green or brown lentils work best because they hold their shape and stay tender without turning mushy. Red lentils cook much faster and break down, so they will give the soup a completely different texture.
Sometimes. Lentils are harvested close to the ground so small stones or pieces of debris can make their way into the bag. It is always a good idea to pour them onto a baking sheet and pick through them before cooking. A quick rinse helps remove any dust too.
More Soup Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Lentil Soup
Ingredients
- 3 Tablespoons olive oil
- 1 sweet yellow onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 bulb roasted garlic, about 8–10 cloves, chopped*
- 1 (16 oz) bag dry French green or brown lentils, sorted and rinsed
- 2 (32 oz) containers of low-sodium vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 Tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon cumin
- pinch of nutmeg
- 2 bay leaves
- 1 teaspoon sea salt + more to taste
- 1 teaspoon ground pepper + more to taste
- 2 Tablespoons red wine vinegar
- Optional toppings: sriracha, avocado, fresh parsley, Parmesan cheese
Instructions
Instant Pot/Pressure Cooker
- Using the sauté function on high, heat oil in the inner pot for about 1 minute, until shimmering. Add the onion, carrots, celery and cook for about 5 minutes, until fragrant and onions are turning translucent. Season with a little salt and pepper while cooking.
- Stir in the roasted garlic, lentils, broth, diced tomatoes, tomato paste, oregano, thyme, paprika, cumin, nutmeg, bay leaves, salt and pepper. Secure the lid and cook on high pressure for 15 minutes.
- Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Remove bay leaves, stir in vinegar, taste and add additional salt and pepper, if needed.
- Ladle soup into bowls and serve with toppings of choice. I personally love adding fresh parsley and a splash of sriracha.
Stove-Top
- Heat oil in a large soup pot over medium-high heat. Add the onion, carrots and celery to the pot, stirring frequently for 8-10 minutes or until onions are soft and translucent. Season with a little salt and pepper while cooking.
- Add roasted garlic, lentils, broth, diced tomatoes, tomato paste, oregano, thyme, paprika, cumin, nutmeg, bay leaves, salt and pepper.
- Bring to a boil, then reduce heat, cover and simmer, stirring every so often, for at least 1 hour or until the lentils are soft.
- Remove bay leaves, stir in vinegar, taste and add additional salt and pepper, if needed.
- Ladle soup into bowls and serve with toppings of choice. I personally love adding fresh parsley and a splash of sriracha.
Notes
- Roasted garlic: The garlic can be roasted in advance and kept in the fridge for up to 3 days. I highly recommend prepping it ahead of time to speed up the cooking process.
- Storage: Let the soup cool, then store it in an airtight container in the fridge for 4–5 days. It also freezes well, up to 3 months. Add a splash of broth when reheating if it thickens in the fridge.
- Lentils: Give your dry lentils a quick look before rinsing. It’s rare, but small stones or debris can show up in some bags, especially budget-friendly ones.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
My 5 yr old daughter said this was “the best soup ever” and she’s pretty picky and very honest!
Oh yay! That makes me so happy to hear! What a compliment 🙂 I’m so glad this soup was a hit. Thanks for making it and for coming back to leave a review. I really appreciate it!
Absolutely my favorite lentil soup recipe! The roasted garlic & red wine vinegar really kick it up a notch! I add 2 tablespoons hemp hearts to each serving to up the protein.
So glad you love this one, Judy! The roasted garlic and vinegar really do make it special. Love the idea of adding hemp hearts for extra protein. Thanks for the sweet review!
What would you recommend to boost the protein in this meal? This looks yummy and I’m looking forward to making It, but I have PCOS and need higher-protein meals. Thank you!
Hi Aubrey! You could add in some shredded, rotisserie, or my air fryer chicken and serve it on the side. Hope you enjoy this soup!
So yummy and hearty, reminds me of chili. I added kale in the last 10 minutes of cooking on the stovetop, per previous reviewer, and it was a great addition. I also used a bit of red lentils. Thanks for the recipe!
Ah this sounds delicious, Amy. Kale is such a great addition. Thank you for coming back and sharing your review + star rating, I appreciate it!
This was delicious and addictive. I woke up the next day and ate it for breakfast. I will never make another lentil soup!
Ah yay! This is the best, I am so glad you are enjoying this recipe and it was a hit. Thank you for coming back and sharing your review + star rating, I really appreciate it!
This is seriously SO good. Much more flavorful than other lentil stews I have made. I also added some kale because I had some on hand. Loved how easy this was and now I have a healthy lunch all week long 🙂
YUM! Kale is such a great addition, Shannon. Thank you so much for sharing your review & star rating, I really appreciate it!
I made the stovetop version. Super easy and delicious!! I love soup. I could eat it every day. I made the recipe almost exactly as shown. Maybe extra roasted garlic 🥰. I did not have red wine vinegar so used balsamic vinegar. We had BBQ chicken the night before so added some to each of our bowls. It was excellent.
I scooped out a little bit and tried the splash of Siracha. I didn’t like it, but after about a minute it sort of hit me in a good way, so I did add a splash to my bowl. New go-to recipe! Thank you
WOO! I am so happy that this recipe is a hit, Terry. Thank you for coming back and leaving your review + star rating, I so appreciate it!
Delicious. Made this recipe with Stove top directions since I don’t have an Instant pot or pressure cooker. It was a hit! Very tasty. Thank you Brittany. Love your recipes. Easy to make too.
Woo! Love to hear that this recipe was a hit for you, Maureen! Thank you for leaving a review and star rating, I really appreciate it.
I’ve made this a handful of times now and it never disappoints! SO good. The vinegar at the end and the roasted garlic make all the difference, and I love to top it with hot sauce. I have a question – can you freeze leftovers??
Hey Lauren – So pumped you loved this recipe!! Isn’t the roasted garlic such a game-changer? You can definitely freeze this – just let it cool completely and place leftovers in a sealed bag or airtight container. Leftovers should last in the freezer for 1-2 months. When ready to eat, take it out of the freezer the night before to thaw and heat up leftovers on the stove or microwave.
I have made a few different lentil soups in my instant pot and this is by far my favourite! It is so flavourful:)
Woo!! I’m so glad you enjoyed this lentil soup, Jen! Thanks for making it and coming back to leave a review. It means the world to me!
Delicious and easy to make. Thank you for all the great recipes!
So glad you enjoyed this recipe, Susan! Thanks for coming back to leave a review. I so appreciate it.
Made this for dinner & served with grilled cheese 🙂
I used minced garlic instead of the roasted and I thought it worked great with some extra addition of salt & pepper.
Hi! I have a question I messed up and added the vinegar along with the other spices at the beginning (not at the end). The soup tastes sour. Do you have any suggestions on how to remedy this? I was thinking of sugar but I don’t know if that will make it taste funny. Thanks!
Oh no!! I think a little sugar would help!
This recipe has awesome flavor, especially for a vegetarian recipe (which I love that you have so many vegetarian recipes, so thank you for that!). I agree that the roasted garlic is a must! Plus it’s so simple and was kind of fun to try for my first time. However, I don’t know what I did but my soup ended up with no liquid when I was done with it 🙈 next time I make it, I’m either going to cut back on the cooking time or add more liquid from the start.
So glad you loved this recipe, Heather! Thanks for the review. I really appreciate it!
I made this three times (including this morning) since you first posted it. I was the one who asked if red lentils could be used; I ended up not using them as I know they would not have turned out as good. This soup is such a hit in my house and in my sisters house (sharing is caring). Thank you for sharing!!
Woo!! So glad this soup has been a hit. Thanks for coming back to leave a review, Dawn. I so appreciate it!
I want to make this for dinner tonight, but I only have minced garlic. Do you think it will totally ruin the flavor not having the roasted garlic?
The roasted garlic adds extra flavor, but minced garlic will work in a pinch. Let me know how it turns out if you try it!
I made this last night for my husband and it was a hit! He kept asking if I really made it. He even dared to ask of the lentils were purchased pre cooked. Nope- with this recipe, I managed the whole thing. We are newlyweds and just purchased a house so I am starting to cook more. Previously, we were in the city eating out all the time.Thank you for making my novice cooking skills appear way more impressive!
Ahh I love hearing this, Lily!! So glad this soup was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
This was the first meal I prepared in my Instant Pot! It smelled amazing while cooking. I used red lentils and the soup came out very mushy. Next time I will try green lentils and add more broth. Very tasty!
Yeah red lentils are softer than green lentils so that tends to happen. I’m glad you still enjoyed this soup! Thanks for making it and for coming back to leave a review, Julia. I so appreciate it. 🙂
Did you make this in a 6qt instant pot? Did it fill up the 6qt? I have a 3qt should i halve the recipe? This sounds so yummy can’t wait to make it! Thank you!
Hey Jen – I think I tested this one in my 6 qt pressure cooker. I think I’d half the recipe for a 3 qt instant pot.
Thank you for your quick reply Brittany. I made this last night and it was very very good! I basically halved everything for my 3qt instant pot, only 1 cup of Lentils, but could prolly have fit a bit more, and broth almost to the 2/3 fill line. So so good! Thanks for sharing the recipe!
Woo!! So glad you loved this, Jen. Thanks for letting me know how it turned out and for leaving a review. I so appreciate it!
I loved the flavors of the soup and the suggestion to put sriracha in it was great. My only problem is the lentils came out very mushy. I followed the instant pot instructions. 15 minutes on manual, 10 minute slow release, then a quick release. I don’t know if I did something wrong or if they’re supposed to be mushy.
What kind of lentils did you use?
Love, love, love this soup! Rich and hearty like a stew. I have made it for all my sick friends to help them feel better.
That’s so sweet of you!! So glad this soup has been a hit. I so appreciate you coming back to leave a review. 🙂
Excellent! Love the veggie Instant Pot recipes.
This came together fast and was so yummy! It is cozy and comforting and I will be adding this to my meal rotation! We had it topped with avocado and tortilla chips and the family loved it. 👌
Yay!! So glad this recipe was a hit. Thanks for coming back to leave a review. I so appreciate it!
All I have to say is HOLY FLAVOURS BATMAN! I made this in my crockpot and followed the stovetop instructions but instead of a soup pot I dumped the sautéed veg and rest of ingredients into my crockpot and let it cook all day and it worked beautifully. This soup is PACKED with layers on layers of cozy winter flavours. I served it with some local sourdough bread and it was magnificent *chef’s kiss*
Ahh this makes me so happy to hear, Brittany. I’m so pumped this soup was a hit! Thanks for making it and for coming back to leave a review. I really appreciate it. 🙂
I followed your recipe exactly, except that I added a 1/2 teaspoon of dried turmeric, and it came out perfect! My Instant Pot took about 15 minutes to come to pressure, so I’d say the overall prep/cook time was about an hour. I topped it with avocado and cilantro and served it with a green salad. I bet baby spinach stirred in at the end would be good too. Another great recipe from you!
Woo!! So glad this soup was a hit, Kay. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
This was delicious. 4/4 of the adults who ate it raved about how tasty- and filling-it was. I haven’t used an Instant Pot more than a few times and this recipe was so easy and quick. Yum!
Woo! This makes me so happy to hear. Thank you for coming back to leave a comment and star rating.I really appreciate it! And I’m right there with you on using my Instant Pot. I’m determined to use it more!
Absolutely delicious! And so easy to make! That roasted garlic is a game changer! I was expecting the soup to be super spiced and be more of a Indian dish but it’s very mild (in the best way) and my two year old twin daughters loved it too so it’s an absolute win!!!
Woo!! That makes me so happy to hear. I’m glad this soup was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
This looks delicious! If I am using a slow cooker, should I cook the lentils before? Thank you! Your recipes are always so delicious!
No I would add them to the slow cooker uncooked. It should take 3-4 hours on high or 6+ hours on low. It’ll be done once the lentils are soft and cooked. 🙂 Let me know how it turns out for you!!
Is it possible to cook this soup on the hob as I don’t have an instant pot or pressure cooker but would love to try. How would I adapt the recipe?
Hey Jenn – I share instructions for how to make this soup on the stove top in the post. 🙂
I only have red lentils, will that work here?
It should work, but they might turn out softer. Let me know if you try it!
I thought the soup had too much vinegar and not enough broth. The lentils took way longer than the allotted time to cook.
Hey Jenna – Thanks for your feedback. This soup isn’t meant to be very brothy, but you can always add more broth to make it more liquidy if you prefer. How long did it take for your lentils to cook?
Have made this twice now and it is delicious! It freezes perfectly and is great for meal prep. I had it with some naan on the side and it was an A+ dinner.
Yay! So glad this soup was a hit! Thanks so much for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
I did need to add more salt & a few splashes of siracha at the end. Topped it with some avocado & bit of sour cream, sprinkling of fresh dill. It’s the roasted garlic that makes this extra delicious. Great idea! Hubby said it was the best soup I’ve ever made & I make a ton of great soups. 😋
Ahh that makes me so happy to hear!! SO pumped this recipe was a hit. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
If using presteamed lentils (Trader Joe’s), should we add them in at the very end? Also, should I reduce the amount of broth?
Does this freeze well? How long does it last in the fridge?
Hey Sarah! I think this soup would freeze just fine in an airtight container or a freezer bag. It should last about a week in the fridge.
What is a good pairing food to go with this soup
Made this tonight and it was absolutely delicious!!! So simple and such great flavor. Hit the spot on a rainy night. Thanks for sharing.
Ahh.. this makes me so happy! It will taste even better tomorrow (if you have any left over). 🙂
LOVE lentils! this soup looks awesome 🙂
Thanks Monica!
I totally agree! By eating only one portion of this kind of soup you’ll get almost entire daily recommended intake of folate and fiber (without mentioning all other good stuff you’ll get). And why should anyone stop after one portion?!
I love lentils, so I’m very excited to try this! It looks delicious. I love soup year-round, too. So i’m happy to eat this throughout the spring and summer : )
Lentils are a nutritional powerhouse. Love them, especially a good soup when there is a chill in the air. Thank you for sharing. Great recipe.
Lentil soup is basically my life during winter! I’ll have to give this version a try ????
We are just getting out of a hot hot summer in Sydney, but once it cools down I will be making ALL the soup.
Hi Erin. You’ll definitely have to give this recipe a try once it cools down in Sydney! 🙂
How many servings does this recipe make?
About 6 servings.
Does it really have 51g of sugar in one bowl?
Oh goodness no! It has 51 grams of carbs but only 3 grams of sugar.
This looks absolutely delicious! Lentils are one of my all-time favourite foods so I need to try this (and all the other recipes)!
How many servings is this? Am I missing it?
It serves 6. 🙂
Need more lentils in my life! Love that soup bowl too – SOUP SOUP SOUP!
I love this soup bowl too. It’s a classic.