Top 15 Hearty Lentil Soup Recipes for Cozy Comfort Meals

Nothing beats a warm bowl of lentil soup when you need comfort food that fills you up. These protein-packed soups transform simple lentils into satisfying meals.

From spicy Turkish varieties to creamy sweet potato blends, these recipes prove lentil soup never has to be boring or bland.

01. Pressure Cooker Red Lentil Split Pea Soup

This quick pressure cooker soup combines red lentils and yellow split peas perfectly. You’ll have a hearty meal ready in just 30 minutes total.

Ingredients: 1 cup red lentils, 1 cup yellow split peas, 6 cups vegetable broth, 1 large onion (diced), 3 carrots (chopped), 3 celery stalks (chopped), 3 garlic cloves (minced), 2 bay leaves, 1 teaspoon cumin, salt and pepper to taste.

How To Make Pressure Cooker Red Lentil Split Pea Soup

1. Add all ingredients to your pressure cooker and stir everything together well. Make sure the lentils and split peas are evenly distributed throughout the liquid for consistent cooking.

2. Seal the pressure cooker and cook on high pressure for exactly 15 minutes. The lentils and split peas will break down beautifully during this time, creating a naturally thick and creamy texture.

3. Allow pressure to release naturally for 15 minutes, then carefully remove the lid. Remove bay leaves and stir the soup vigorously to blend everything together into a smooth, creamy consistency.

4. Taste and adjust seasoning with additional salt, pepper, or cumin as needed. Serve hot with crusty bread for dipping.

02. Spicy Turkish Red Lentil Soup with Fresh Mint

This vibrant Turkish soup delivers serious heat from cayenne pepper balanced by cooling fresh mint. The combination creates an incredibly flavorful and warming bowl.

Ingredients: 1½ cups red lentils, 6 cups chicken broth, 1 large onion (diced), 3 tablespoons olive oil, 2 tablespoons tomato paste, 1 teaspoon cayenne pepper, ¼ cup fresh mint (chopped), 2 tablespoons lemon juice, salt to taste.

How To Make Spicy Turkish Red Lentil Soup with Fresh Mint

1. Heat olive oil in a large pot over medium heat and sauté diced onion until softened and translucent, about 5 minutes. This creates the aromatic base for your soup.

2. Stir in tomato paste and cayenne pepper, cooking for 1 minute until fragrant. The tomato paste will deepen in color and develop rich flavor.

3. Add red lentils and chicken broth, bringing mixture to a boil. Reduce heat and simmer for 20 minutes until lentils are completely tender and breaking apart.

4. Using an immersion blender, puree soup until smooth and creamy. Stir in fresh mint and lemon juice just before serving for bright, fresh flavor.

5. Taste and adjust seasoning with salt and additional cayenne if you want more heat. Serve immediately while hot.

03. Hearty Beef Chuck and Lentil Soup

Tender cubed beef chuck makes this lentil soup extra satisfying and protein-rich. The beef becomes incredibly tender after slow simmering with the lentils.

Ingredients: 1 pound beef chuck (cubed), 1 cup brown lentils, 8 cups beef broth, 1 large onion (diced), 3 carrots (sliced), 3 celery stalks (chopped), 2 tablespoons olive oil, 2 bay leaves, 1 teaspoon thyme, salt and pepper to taste.

How To Make Hearty Beef Chuck and Lentil Soup

1. Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown them on all sides until deeply caramelized, about 8 minutes total.

2. Add diced onion to the pot and cook until softened, scraping up any browned bits from the bottom. These bits add incredible flavor to your soup base.

3. Pour in beef broth and add lentils, carrots, celery, bay leaves, and thyme. Bring to a boil, then reduce heat to low and cover.

4. Simmer gently for 1 hour and 15 minutes until beef is fork-tender and lentils are completely cooked through. Stir occasionally to prevent sticking.

5. Remove bay leaves and taste for seasoning, adding more salt and pepper as needed. The soup should be thick and hearty with tender beef throughout.

04. Middle Eastern Instant Pot Lentil Soup

This richly textured soup brings complex Middle Eastern flavors to your table quickly. The Instant Pot creates incredible depth of flavor in minimal time.

Ingredients: 1½ cups red lentils, 6 cups vegetable broth, 1 large onion (diced), 4 garlic cloves (minced), 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon cinnamon, ¼ cup fresh parsley, Greek yogurt for serving.

How To Make Middle Eastern Instant Pot Lentil Soup

1. Set Instant Pot to sauté mode and heat olive oil. Add diced onion and cook until golden and fragrant, about 4 minutes. Add minced garlic and cook 30 seconds more.

2. Stir in cumin, coriander, and cinnamon, toasting the spices for 30 seconds until incredibly aromatic. This step builds the complex flavor base.

3. Add red lentils and vegetable broth, stirring well to combine. Seal the Instant Pot and cook on high pressure for 12 minutes.

4. Quick release pressure and carefully open the lid. The lentils should be completely tender and breaking down naturally into a creamy consistency.

5. Stir in fresh parsley and season with salt to taste. Serve hot topped with a dollop of Greek yogurt and additional fresh herbs.

05. Italian Sausage and Lentil Soup

Sweet or hot Italian sausage transforms ordinary lentil soup into something extraordinary. The sausage adds incredible flavor and makes this soup incredibly satisfying.

Ingredients: 1 pound Italian sausage, 1 cup green lentils, 6 cups chicken broth, 1 large onion (diced), 3 carrots (chopped), 3 celery stalks (chopped), 4 garlic cloves (minced), 1 can diced tomatoes, 2 bay leaves, 1 teaspoon Italian seasoning.

How To Make Italian Sausage and Lentil Soup

1. Remove sausage from casings and brown in a large pot over medium-high heat, breaking it up with a spoon as it cooks. Cook until no pink remains, about 6 minutes.

2. Add onion, carrots, and celery to the pot with the sausage. Cook until vegetables begin to soften, about 5 minutes, stirring occasionally.

3. Stir in minced garlic and cook for 30 seconds until fragrant. Add lentils, chicken broth, diced tomatoes, bay leaves, and Italian seasoning.

4. Bring soup to a boil, then reduce heat and simmer covered for 35 minutes until lentils are tender but still hold their shape nicely.

5. Remove bay leaves and taste for seasoning. The soup should be thick and hearty with perfectly cooked lentils throughout.

6. Serve hot with grated Parmesan cheese and crusty Italian bread for an authentic experience.

06. Sweet and Tangy Apricot Lentil Soup

Dried apricots and fresh lemon create a unique sweet-tangy flavor profile in this creative soup. The apricots add natural sweetness while lemon brightens everything up.

Ingredients: 1 cup red lentils, ¾ cup dried apricots (chopped), 5 cups vegetable broth, 1 large onion (diced), 2 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon ground ginger, ½ teaspoon cinnamon, salt and pepper to taste.

How To Make Sweet and Tangy Apricot Lentil Soup

1. Heat olive oil in a large pot and sauté diced onion until softened and lightly golden, about 6 minutes. The onion should be completely tender before proceeding.

2. Add chopped dried apricots, ground ginger, and cinnamon to the pot. Stir and cook for 1 minute until the spices become fragrant and aromatic.

3. Pour in vegetable broth and add red lentils, bringing the mixture to a rolling boil. Reduce heat to medium-low and simmer for 25 minutes.

4. Using an immersion blender, puree the soup until completely smooth and creamy. For an ultra-smooth texture, strain through a fine mesh sieve if desired.

5. Stir in fresh lemon juice and season with salt and pepper to taste. The lemon should brighten the entire flavor profile beautifully.

07. Silky Sweet Potato Apple Red Lentil Soup

This velvety smooth soup combines sweet potatoes, carrots, apples, and red lentils perfectly. Everything gets pureed together for an incredibly creamy and naturally sweet result.

Ingredients: 2 large sweet potatoes (peeled and cubed), 1 cup red lentils, 3 large carrots (chopped), 2 Granny Smith apples (peeled and chopped), 6 cups vegetable broth, 1 onion (diced), 2 tablespoons olive oil, 1 teaspoon ground ginger, Greek yogurt for serving.

How To Make Silky Sweet Potato Apple Red Lentil Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes, stirring occasionally.

2. Add cubed sweet potatoes, chopped carrots, chopped apples, and red lentils to the pot. Pour in vegetable broth and add ground ginger for warmth.

3. Bring soup to a boil, then reduce heat and simmer covered for 30 minutes until sweet potatoes are fork-tender and lentils are completely cooked.

4. Using an immersion blender, puree the entire soup until completely smooth and silky. The natural sweetness from the apples and sweet potatoes should shine through.

5. Season with salt and pepper to taste. Serve hot with a dollop of Greek yogurt or crumbled feta cheese for tangy contrast.

08. Moroccan Vegetable Lentil Soup

This hearty Moroccan-inspired soup packs tons of vegetables with warm spices. Tomatoes, spinach, zucchini, and carrots make every bowl incredibly nutritious and satisfying.

Ingredients: 1 cup green lentils, 1 large onion (diced), 3 carrots (chopped), 1 zucchini (diced), 1 can diced tomatoes, 4 cups fresh spinach, 6 cups vegetable broth, 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon cinnamon, 3 garlic cloves (minced).

How To Make Moroccan Vegetable Lentil Soup

1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and chopped carrots, cooking until vegetables begin to soften, about 6 minutes.

2. Stir in minced garlic, cumin, paprika, and cinnamon. Cook for 1 minute until spices become fragrant and coat the vegetables beautifully.

3. Add green lentils, diced tomatoes, diced zucchini, and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 25 minutes.

4. Stir in fresh spinach and cook just until wilted, about 2 minutes. The spinach should be bright green and tender.

5. Season with salt and pepper to taste. You can add mushrooms, celery, or even cooked chicken if desired for extra heartiness.

6. Serve hot with warm pita bread or naan for an authentic Moroccan experience that’s both healthy and satisfying.

09. Bright Lemon Lentil Soup

Fresh lemon juice transforms ordinary lentil soup into something bright and refreshing. This versatile soup can be left chunky or pureed completely smooth based on your preference.

Ingredients: 1½ cups brown lentils, 7 cups chicken broth, 1 large onion (diced), 3 carrots (chopped), 3 celery stalks (chopped), 4 garlic cloves (minced), 3 tablespoons fresh lemon juice, 2 tablespoons olive oil, 2 bay leaves, salt and pepper to taste.

How To Make Bright Lemon Lentil Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and chopped celery. Cook until vegetables are softened, about 8 minutes.

2. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and add brown lentils and bay leaves.

3. Bring soup to a boil, then reduce heat to low and simmer covered for 40 minutes until lentils are tender but still hold their shape.

4. Remove bay leaves and stir in fresh lemon juice gradually, tasting as you go. The lemon should brighten the entire flavor without overpowering.

5. For a chunky texture, leave as is. For smooth soup, use an immersion blender to puree to your desired consistency.

10. Classic Vegetable Lentil Soup

This foolproof lentil soup recipe loads up on vegetables and stays simple to make. It’s incredibly versatile and easy to customize with whatever vegetables you have available.

Ingredients: 1 cup green lentils, 1 large onion (diced), 3 carrots (sliced), 3 celery stalks (chopped), 1 can diced tomatoes, 6 cups vegetable broth, 2 tablespoons olive oil, 2 garlic cloves (minced), 1 teaspoon dried thyme, 2 bay leaves, salt and pepper to taste.

How To Make Classic Vegetable Lentil Soup

1. Heat olive oil in a large soup pot over medium heat. Add diced onion and cook until softened and lightly golden, about 5 minutes.

2. Add sliced carrots and chopped celery to the pot. Cook for 5 minutes more until vegetables begin to soften slightly.

3. Stir in minced garlic and cook for 30 seconds until fragrant. Add green lentils, diced tomatoes, vegetable broth, thyme, and bay leaves.

4. Bring soup to a boil, then reduce heat and simmer covered for 35 minutes until lentils are tender and vegetables are cooked through.

5. Remove bay leaves and season with salt and pepper to taste. You can easily add other vegetables like potatoes, zucchini, or spinach during cooking.

11. Chef John’s Black Beluga Lentil Soup

Black beluga lentils hold their shape beautifully while developing a pearl-like texture that melts in your mouth. These special lentils create an elegant and sophisticated soup experience.

Ingredients: 1½ cups black beluga lentils, 6 cups chicken broth, 1 large onion (diced), 3 carrots (diced), 3 celery stalks (diced), 3 garlic cloves (minced), 2 tablespoons olive oil, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, 2 bay leaves, salt and pepper to taste.

How To Make Chef John’s Black Beluga Lentil Soup

1. Heat olive oil in a large heavy pot over medium heat. Add diced onion and cook until softened and translucent, about 6 minutes, stirring occasionally.

2. Add diced carrots and celery to the pot. Cook for 5 minutes until vegetables begin to soften, then stir in minced garlic and cook 30 seconds more.

3. Stir in ground cumin and smoked paprika, cooking for 30 seconds until spices become fragrant and coat the vegetables evenly.

4. Add black beluga lentils, chicken broth, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 25 minutes.

5. Check lentils for doneness – they should be tender but still hold their round shape perfectly. Remove bay leaves and season with salt and pepper.

6. The finished soup should have a beautiful pearl-like appearance with lentils that are tender yet maintain their structure throughout.

12. Hungarian Wine-Braised Lentil Soup

White or red wine adds incredible depth and richness to this Hungarian-inspired soup. The wine creates complex flavors that make this soup truly special and restaurant-quality.

Ingredients: 1 cup brown lentils, ½ cup dry white wine, 5 cups beef broth, 1 large onion (diced), 2 carrots (chopped), 2 celery stalks (chopped), 3 garlic cloves (minced), 2 tablespoons olive oil, 1 teaspoon Hungarian paprika, 2 bay leaves, grated Parmesan cheese for serving.

How To Make Hungarian Wine-Braised Lentil Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until golden and caramelized, about 8 minutes for maximum flavor development.

2. Add chopped carrots and celery, cooking until vegetables soften, about 5 minutes. Stir in minced garlic and Hungarian paprika, cooking 1 minute more.

3. Pour in white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot for extra flavor.

4. Add brown lentils, beef broth, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 40 minutes until lentils are tender.

5. Remove bay leaves and taste for seasoning. The wine should add depth without overpowering the other flavors in the soup.

6. Serve hot topped with freshly grated Parmesan cheese and crusty bread or a warm baguette on the side.

13. Slow Cooker Ham and Lentil Soup

Just dump everything in your slow cooker and let it work its magic. This hands-off soup develops incredible flavor while you go about your day completely worry-free.

Ingredients: 2 cups green lentils, 1 pound ham bone or ham hock, 1 large onion (diced), 3 carrots (sliced), 3 celery stalks (chopped), 8 cups water, 2 bay leaves, 1 teaspoon dried thyme, ½ teaspoon black pepper, salt to taste.

How To Make Slow Cooker Ham and Lentil Soup

1. Add green lentils, ham bone, diced onion, sliced carrots, and chopped celery to your slow cooker. Pour in water and add bay leaves, thyme, and black pepper.

2. Cover and cook on low for 8-10 hours, or on high for 4-5 hours until lentils are completely tender and ham is falling off the bone.

3. Carefully remove the ham bone and shred any meat, discarding bones and fat. Return shredded ham to the slow cooker and stir gently.

4. Remove bay leaves and taste for seasoning. Add salt as needed, keeping in mind that ham can be quite salty already.

5. If soup seems too thin, cook uncovered on high for 30 minutes more to thicken naturally through evaporation.

14. Greek Lentil Soup (Fakes) with Red Wine Vinegar

This traditional Greek soup gets a bright flavor boost from red wine vinegar drizzled on top. The vinegar adds a whole new dimension that transforms the entire eating experience.

Ingredients: 1½ cups brown lentils, 1 large onion (diced), 3 garlic cloves (minced), 1 can diced tomatoes, 6 cups vegetable broth, ¼ cup olive oil, 2 bay leaves, 1 teaspoon dried oregano, 3 tablespoons red wine vinegar, salt and pepper to taste.

How To Make Greek Lentil Soup (Fakes) with Red Wine Vinegar

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened and lightly golden, about 6 minutes.

2. Stir in minced garlic and cook for 30 seconds until fragrant. Add diced tomatoes and cook for 3 minutes until they start breaking down.

3. Add brown lentils, vegetable broth, bay leaves, and oregano. Bring to a boil, then reduce heat and simmer covered for 35 minutes.

4. Cook until lentils are tender but still hold their shape nicely. Remove bay leaves and season with salt and pepper to taste.

5. Serve hot with a drizzle of red wine vinegar over each bowl. The vinegar adds incredible brightness and authentic Greek flavor.

15. Orange-Scented Red Lentil Soup

Fresh orange juice and zest create a surprisingly delightful flavor combination with red lentils. This unique soup offers a pleasant surprise that even devoted meat-eaters will absolutely love.

Ingredients: 1½ cups red lentils, 1 large orange (juiced and zested), 5 cups vegetable broth, 1 large onion (diced), 2 carrots (chopped), 2 tablespoons olive oil, 1 teaspoon ground ginger, ½ teaspoon ground coriander, 2 garlic cloves (minced), salt and pepper to taste.

How To Make Orange-Scented Red Lentil Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and chopped carrots, cooking until vegetables are softened, about 7 minutes.

2. Stir in minced garlic, ground ginger, and ground coriander. Cook for 1 minute until spices become fragrant and aromatic throughout.

3. Add red lentils and vegetable broth, bringing mixture to a boil. Reduce heat and simmer for 20 minutes until lentils are completely tender.

4. Stir in fresh orange juice and orange zest, cooking for 2 minutes more. The citrus should brighten the entire soup beautifully.

5. Using an immersion blender, puree soup until smooth and creamy. Season with salt and pepper to taste for perfect balance.

6. The finished soup should have a lovely orange color and surprising citrus notes that complement the earthy lentils perfectly.

Final Thoughts

These lentil soup recipes prove that healthy eating never has to be boring or bland. From spicy Turkish varieties to sweet apricot blends, there’s something for every taste preference.

Try different lentil types and flavor combinations to discover your personal favorites. Your kitchen will smell amazing and your family will be asking for seconds.