Lentil Soup Recipe

Last Updated On: Jan 28, 2026 by Sharmilee J

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Lentil Soup is a warm and comforting soup made using red lentils, vegetables and basic spice powders. It is mostly made on cold days, rainy evenings or when you want something light but filling too. The soup has smooth texture and mild spice level which makes it easy to drink and digest. This is protein rich appetizing choice before a meal and often relished with toasted bread.

This soup taste mildly spicy with pepper and garam masala flavor coming slowly. Carrot adds natural sweetness and tomato gives little tang to the soup. It feels soothing, light on stomach and works well as starter or light dinner. It is a simple soup but still feels wholesome and filling.

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About Lentil Soup
Lentil soup Video
Lentil Soup Ingredients
How to make Lentil Soup Step by Step
Expert Tips
Serving and Storage
FAQS
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About Lentil Soup

Lentil Soup is a creamy, healthy soup made by cooking red lentils with onion, tomato, carrot, spices and herbs. Red lentils cook fast and become soft easily, so it suits well for soup making. It gives natural thickness and smooth texture without much effort, Is also good when you don't want to cook anything heavy.

This has a creamy and smooth texture after blending. Carrot pieces cooks soft and blends nicely with lentils. Onion and garlic in this gives strong base flavor while tomato puree balances everything with mild tanginess, it becomes creamy once blended without adding any cream.

The flavor of this soup is gentle but not bland at all. Pepper powder adds warmth and chilli powder gives little heat. Garam masala adds slight Indian touch which makes this soup different from plain lentil soup. Spice level can be adjusted easily. It is one recipe that you can keep making again and again.

I usually make this soup on days when dinner needs to be very simple. This soup feels very good to sip as a warm bowl, without feeling heavy on stomach. It is light but still filling somehow.

Lentil soup Video

Lentil Soup Ingredients

Masoor dal - I just added for the soup as it cooks very fast and gives a smooth, thick texture. Yellow dal can also be used, but taste will change little and texture also slightly different.
Carrot - I added carrot for natural sweetness and nice bright color. It balance the spice nicely and makes soup more wholesome and filling too.
Tomato puree - I have used tomato puree for slight tangy taste and for base flavor. If puree is not there, you can use finely chopped tomatoes also, that works fine.
Onion and garlic - I used for strong base flavor and aroma. It gives warmth and add good body to the soup overall.
Spice powders - I just add some for spice and depth, I used red chilli powder, turmeric, pepper powder and garam masala. Spice level can be adjusted as per taste and preference of people at home.
Olive oil - I used for sautéing as it keeps the soup light and not too heavy. Regular cooking oil can be also used if needed.

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How to make Lentil Soup Step by Step

1.To a large pot heat 1 tablespoon olive oil, add 4 garlic cloves and 1 medium sized onion roughly chopped.

2. Saute until it turns golden then add 2 medium sized carrots roughly chopped.

3.Saute for 2 minutes then add tomato puree made from 1 big tomato.

4.Saute until raw smell of tomatoes leave at least for 3 minutes then add ½ cup red lentils rinsed and drained.

5.Add salt to taste, ¼ teaspoon turmeric powder, ¼ teaspoon pepper powder, 1 and ½ teaspoon red chili powder and ½ teaspoon garam masala powder.

6.Give a quick saute.

7.Add 3 cups hot water. Let it boil.

8.Once it starts to boil close with lid and cook covered for 20 minutes.

8.Check if carrot and lentils are cooked. Switch off.

9.Using an immersion blender blend until smooth.

10.Switch on and add ¼ teaspoon pepper powder. Check and adjust seasonings at this stage.

11.Boil for 2 minutes and switch off. Adjust consistency according to your preference.

Enjoy hot with olive oil drizzled, sprinkle chili flakes and coriander leaves.

Expert Tips

Lentil cooking - I just cook the lentils till soft and mushy so that it is easily blended. If lentils are under cooked, the soup will not blend smooth.
Blending - I blend using stick blender for smooth texture. Mixer jar can also be used, but blend carefully and in batches only after cooling down the mixture.
Spices - I don't add too much chilli powder here. Pepper itself gives enough heat and warmth to the soup.
Water - I add water slowly while cooking. If you add too much water, soup will become very thin so adjust accordingly.
Final boil - I boil it for few minutes again after blending. This helps all the flavors to come together better.

Serving and Storage

Serve it hot as it is or with toasted bread on side. This goes well as starter or light dinner meal. You can drizzle little olive oil on top if you like. Store leftover soup in fridge and use within one day. Reheat gently before serving again.

FAQS

1.Can I skip carrot in this soup?

Yes you can skip it, but carrot adds sweetness and balance to spices.

2.Can I make this soup without blender?

Blending is needed for smooth texture, otherwise it will stay chunky.

3.Is this soup spicy?

It is mildly spicy. You can reduce chilli and pepper easily.

4.Can I use vegetable stock?

Yes you can, stock gives more flavor and makes it like restaurant style. Replace water with vegetable stock.

5.How can I store this?

Yes, You can store it in fridge, stays good for one day when stored properly.

If you have any more questions about this Lentil Soup Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Lentil Soup Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Lentil Soup Recipe

Lentil Soup is a warm and comforting soup made using red lentils, vegetables and basic spice powders. It is mostly made on cold days, rainy evenings or when you want something light but filling too. The soup has smooth texture and mild spice level which makes it easy to drink and easy to digest. This is protein rich appetizing choice before a meal and often relished with toasted bread.

Prep Time10

Cook Time30

Total Time40

Servings2

AuthorSharmilee J

Ingredients

½ cup red lentil (masoor dal)
3 cups water
1 tablespoon olive oil
4 garlic cloves
1 medium sized onion
2 medium sized carrot
1 big tomato pureed
¼ teaspoon turmeric powder
½ teaspoon pepper powder
1 ½ teaspoon red chili powder
½ teaspoon garam masala powder
salt to taste
chili flakes
coriander leaves

Instructions

To a large pot heat 1 tablespoon olive oil, add 4 garlic cloves and 1 medium sized onion roughly chopped.
Saute until it turns golden then add 2 medium sized carrots roughly chopped.
Saute for 2 minutes then add tomato puree made from 1 big tomato.
Saute until raw smell of tomatoes leave at least for 3 minutes then add ½ cup red lentils rinsed and drained.
Add salt to taste, ¼ teaspoon turmeric powder, ¼ teaspoon pepper powder, 1 and ½ teaspoon red chili powder and ½ teaspoon garam masala powder.
Give a quick saute.
Add 3 cups hot water. Let it boil.
Once it starts to boil close with lid and cook covered for 20 minutes.
Check if carrot and lentils are cooked. Switch off.
Using an immersion blender blend until smooth.
Switch on and add ¼ teaspoon pepper powder. Check and adjust seasonings at this stage.
Boil for 2 minutes and switch off. Adjust consistency according to your preference.
Enjoy hot with olive oil drizzled, sprinkle chili flakes and coriander leaves.

Video

Notes

Lentil cooking - I just cook the lentils till soft and mushy so that it is easily blended. If lentils are under cooked, the soup will not blend smooth.
Blending - I blend using stick blender for smooth texture. Mixer jar can also be used, but blend carefully and in batches only after cooling down the mixture.
Spices - I don't add too much chilli powder here. Pepper itself gives enough heat and warmth to the soup.
Water - I add water slowly while cooking. If you add too much water, soup will become very thin so adjust accordingly.
Final boil - I boil it for few minutes again after blending. This helps all the flavors to come together better.

Nutrition Facts

Lentil Soup Recipe

Amount Per Serving (150 ml)

Calories 286 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 130mg6%

Potassium 777mg22%

Carbohydrates 41g14%

Fiber 17g71%

Sugar 6g7%

Protein 14g28%

Vitamin A 10865IU217%

Vitamin C 12mg15%

Calcium 86mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

5 from 4 votes (4 ratings without comment)

Lentil Soup Recipe

About Lentil Soup

Lentil soup Video