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!
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). 🙂