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!
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!