There’s nothing quite like a warm bowl of lentil soup on a chilly day, especially when it’s rich, hearty, and packed with flavor. This isn’t just any lentil soup; it’s The Best Lentil Soup (Not Watery) you’ve ever tasted. Picture this: the beautiful blend of sautéed onions and carrots mingling in olive oil, complemented by the robust taste of brown lentils simmering in vegetable broth. Each spoonful feels comforting, with a hint of warmth from the crushed red pepper flakes and a touch of sweetness from honey. Plus, this recipe ensures your soup maintains a satisfying texture without turning into a watery mess, making it the perfect choice for dinner or meal prep.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Lentil Soup (Not Watery)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The Best Lentil Soup (Not Watery)

I first stumbled upon lentil soup during a cozy family gathering when my aunt served it alongside crusty bread. The rich aroma wafting from the kitchen instantly pulled me in, and I knew I had to learn how to make it myself. Over the years, I’ve perfected my own version, evolving into this fabulous recipe that is not only delicious but is wallet-friendly too! Whether you’re serving a crowd or just yourself, this soup is a crowd-pleaser and an excellent choice for a nutritious meal. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Prepare this delicious soup in just about 80 minutes!
Irresistible Flavor: The mix of sautéed vegetables, earthy lentils, and a hint of sweet honey create a complex taste that is deeply satisfying.
Eye-Catching Appeal: Vibrant colors from carrots and leafy greens make this an inviting dish that’s hard to resist.
Flexible Serving: Perfect for lunch or dinner, and great for batch cooking or meal prep.
Diet-Friendly Options: Naturally gluten-free and can easily be made vegan by omitting honey or using vegetable broth.

Ingredients You’ll Need

1/4 cup olive oil: A must for sautéing your vegetables to golden perfection—extra virgin is best for flavor.
1 large yellow onion (finely chopped): This forms the aromatic base of your soup, helping to deepen the flavor profile.
4 carrots (finely diced): These add a natural sweetness and vibrant color; feel free to substitute with parsnips for a different twist.
5 cloves garlic (minced): For that fragrant and savory depth, always use fresh—powder just won’t cut it!
1/4 teaspoon crushed red pepper flakes: Adds a nice kick without overwhelming the dish. Adjust according to your spice preference.
1/2 cup white wine: A splash enhances the flavor significantly. Choose a dry white, like Sauvignon Blanc.
1 (28-ounce) can crushed tomatoes with basil: Offers a rich, tangy base for the soup; look for high-quality tomatoes for best results.
1 teaspoon honey: This balances the acidity and adds a layer of complexity; swap with maple syrup for a vegan option.
2 cups brown lentils (washed and picked over): The star ingredient! These hold their shape well and provide a hearty texture.
8 cups vegetable broth: A flavorful base for the soup; homemade or store-bought both work wonderfully.
1 teaspoon salt (more to taste): Always taste before adding more—different broths can vary in saltiness.
1/2 teaspoon freshly cracked black pepper: Enhances the dish’s overall warmth; fresh crack is best!
1 and 1/2 cups spinach or kale (chopped, remove tough ribs if using kale): Fresh greens elevate the nutrition and color of the soup.
2 tablespoons freshly squeezed lemon juice: Brightens flavors at the end; don’t skip it!

How to Make The Best Lentil Soup (Not Watery)

Warm the oil: In a large Dutch oven or soup pot, warm the 1/4 cup olive oil over medium heat until shimmering. This helps the flavors to meld.

Sauté vegetables: Add the finely chopped onion and diced carrots, cooking while stirring frequently until the onion is softened and becomes translucent, about 8 to 9 minutes.

Add garlic & spice: Toss in the minced garlic and 1/4 teaspoon crushed red pepper flakes, stirring constantly to avoid burning, cooking until fragrant for about 1 minute.

Pour in the wine: Add the 1/2 cup white wine and allow it to simmer, stirring occasionally for about 5 minutes. This process enhances the depth of flavor.

Incorporate tomatoes: Pour in the can of crushed tomatoes with basil, stirring for an additional 5 minutes; mix in the 1 teaspoon honey for a little sweetness.

Combine lentils & broth: Add the washed brown lentils and 8 cups vegetable broth, seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir well.

Bring to boil: Increase the heat to high, allowing the mixture to come to a boil. Once boiling, partially cover the pot and reduce to a gentle simmer.

Cook lentils: Let the soup simmer for 45 minutes, or until the lentils are tender yet still hold their shape. It’s essential to keep an eye on it to maintain that perfect texture.

Add greens: Toss in your chopped spinach or kale, cooking for about 5 minutes for spinach or 10 to 15 minutes for kale, allowing it to wilt down.

Finish with lemon: Remove the pot from heat and stir in 1 tablespoon freshly squeezed lemon juice, tasting it to see if you need more salt or lemon juice to brighten the flavors.

Serve: Ladle the warm soup into bowls and enjoy! If you have leftovers, they’ll keep well in the refrigerator for up to 4 days, or you can freeze portions for up to 2 months—just remember to thaw before serving.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in individual portions, using freezer-safe bags or containers. It can keep for up to 2 months. When you’re ready to enjoy your leftovers, reheat in a pot over medium heat, stirring occasionally, until warmed through—about 10 to 15 minutes. Keep in mind that the texture may thicken upon refrigerating, a quick splash of broth or water can refresh it!

Chef’s Helpful Tips

Avoid overcooking the lentils. They should be tender yet firm, so check them towards the end of the cooking time.
Use high-quality vegetable broth for the best flavor; homemade is always a winner.
If your soup has thickened too much after storage, just add a bit more broth or water when reheating to regain that ideal consistency.
For added texture and heartiness, consider adding diced potatoes or other vegetables during cooking.
To ramp up flavors, don’t shy away from seasoning to taste at the end—this is where you can really make the soup shine!

You’ll absolutely fall in love with this recipe! It’s simple, comforting, and full of robust flavors that truly hit the spot every time—whether you’re feeding a family, prepping meals for the week, or simply indulging in a bowl of nostalgia. Don’t hesitate to experiment with your favorite spices and vegetables to make it your own. Enjoy every amazing spoonful!

Recipe FAQs

Can I use other types of lentils?

Yes! While brown lentils hold their shape best, you can use green lentils or even red lentils. Just note that cooking times will vary, so keep an eye on them.

Is this soup vegan-friendly?

Absolutely! Just substitute the honey with maple syrup or agave, and you’re all set! The soup is already vegetarian and gluten-free.

How can I add more protein?

To boost the protein content, consider adding cooked quinoa, beans, or even some shredded chicken if you’re not keeping it vegetarian.

What can I serve with lentil soup?

This soup pairs beautifully with crusty bread, a rich salad, or even a warm sandwich! It’s perfect for dipping and thoroughly satisfying alongside your meal.

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The Best Lentil Soup (Not Watery)

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Author: Peter
Prep Time: N/A
Cook Time: 80 minutes
Total Time: 0 hours
Yield: 8 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Mediterranean

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Description

This lentil soup is filled with exceptional flavors and made simple with everyday ingredients. Perfect for a quick, comforting meal that everyone will love!

Ingredients

Scale

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

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Instructions

In a large Dutch oven, warm the olive oil over medium heat.
Add the onions and carrots, cooking until softened and translucent, about 8 to 9 minutes.
Stir in the garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
Pour in the white wine, simmering for 5 minutes while stirring occasionally.
Add the crushed tomatoes and continue cooking for 5 minutes. Stir in the honey.
Incorporate the washed brown lentils, vegetable broth, salt, and black pepper, stirring to combine.
Increase heat to high; bring the mixture to a boil. Then partially cover and reduce to a gentle simmer, cooking for 45 minutes until lentils are tender.
Add the chopped spinach or kale, cooking for 5 minutes for spinach or 10-15 minutes for kale.
Remove from heat and stir in 1 tablespoon of lemon juice. Adjust seasonings to taste with salt, pepper, and lemon juice.
Serve warm and store leftovers in the refrigerator for up to 4 days, or freeze for up to 2 months.

Notes

Feel free to add more vegetables like celery or bell peppers for extra flavor and nutrition.
You can adjust the seasoning according to your taste preferences.
Stirring the soup during cooking helps prevent sticking to the pot.