Top 17 Hearty Lentil Soup Recipes for Cozy Winter Meals

Nothing beats a warm bowl of lentil soup on a chilly day. These protein-packed soups bring comfort and nutrition together in perfect harmony.

From spicy curries to creamy classics, these recipes transform humble lentils into satisfying meals that’ll keep you coming back for more.

01. One-Pot Vegetable Lentil Soup with Cheese

Hearty lentils combine with fresh kale and tomatoes in this satisfying bowl. The Parmesan rind adds incredible depth to every spoonful.

Ingredients: 1 cup green lentils, 4 cups vegetable broth, 1 onion (diced), 2 carrots (chopped), 2 celery stalks (chopped), 3 garlic cloves (minced), 1 can diced tomatoes, 3 cups fresh kale (chopped), 1 Parmesan rind, 2 tablespoons olive oil, salt and pepper to taste.

How To Make One-Pot Vegetable Lentil Soup with Cheese

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5-6 minutes until vegetables begin to soften and onion becomes translucent.

2. Stir in minced garlic and cook for another 30 seconds until fragrant. Add lentils, diced tomatoes, vegetable broth, and Parmesan rind to the pot.

3. Bring mixture to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender. Remove Parmesan rind and stir in chopped kale during the last 5 minutes of cooking.

4. Season with salt and pepper to taste before serving hot with crusty bread.

02. Spiced Red Lentil Curry Soup

This aromatic red lentil soup draws inspiration from traditional Indian dal. Warm spices create layers of complex flavor in every bowl.

Ingredients: 1 cup red lentils, 3 cups vegetable broth, 1 onion (diced), 2 tablespoons fresh ginger (minced), 3 garlic cloves (minced), 1 tablespoon curry powder, 1 teaspoon ground cumin, ½ teaspoon cinnamon, 1 can coconut milk, 2 tablespoons olive oil, salt to taste.

How To Make Spiced Red Lentil Curry Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and lightly golden around the edges.

2. Add minced ginger and garlic, stirring constantly for 1 minute until aromatic. Sprinkle in curry powder, cumin, and cinnamon, cooking for another 30 seconds to toast the spices.

3. Pour in vegetable broth and add red lentils. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils break down and create a creamy texture.

4. Stir in coconut milk and simmer for 5 more minutes. Season with salt and serve garnished with fresh cilantro.

03. French Lentil and Root Vegetable Soup

French green lentils hold their shape beautifully in this rustic soup. Root vegetables add earthy sweetness that pairs perfectly with savory herbs.

Ingredients: 1 cup French green lentils, 4 cups chicken broth, 2 carrots (diced), 2 parsnips (diced), 1 large onion (chopped), 3 celery stalks (chopped), 4 garlic cloves (minced), 2 bay leaves, 1 Parmesan rind, 2 tablespoons olive oil, fresh thyme, salt and pepper.

How To Make French Lentil and Root Vegetable Soup

1. Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, carrots, parsnips, and celery, cooking for 8-10 minutes until vegetables start to caramelize slightly.

2. Add minced garlic and fresh thyme, stirring for 1 minute until fragrant. Pour in chicken broth and add lentils, bay leaves, and Parmesan rind.

3. Bring to a boil, then reduce heat to low and simmer covered for 35-40 minutes until lentils are tender but still hold their shape.

4. Remove bay leaves and Parmesan rind before serving. Season generously with salt and pepper, then ladle into bowls with a drizzle of good olive oil.

5. I like to save Parmesan rinds in the freezer specifically for soups like this – they add incredible umami depth.

04. Hearty Vegan Lentil Chili

This plant-based chili delivers all the comfort without the meat. Bold spices and tender lentils create a satisfying bowl that everyone will love.

Ingredients: 1½ cups brown lentils, 1 onion (diced), 1 bell pepper (diced), 3 garlic cloves (minced), 1 can diced tomatoes, 2 cups vegetable broth, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 2 tablespoons olive oil, salt and pepper.

How To Make Hearty Vegan Lentil Chili

1. Heat olive oil in a large pot over medium-high heat. Add diced onion and bell pepper, cooking for 6-7 minutes until vegetables soften and onion becomes translucent.

2. Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly to prevent spices from burning while they become fragrant.

3. Add lentils, diced tomatoes with their juice, and vegetable broth. Bring mixture to a rolling boil, then reduce heat and simmer covered for 25-30 minutes.

4. Remove lid and continue simmering for 10-15 minutes until lentils are tender and chili reaches your desired thickness. Season with salt and pepper before serving with your favorite toppings.

05. Slow-Cooker Moroccan Spiced Lentil Soup

Set it and forget it with this aromatic Moroccan-inspired soup. Complex spices develop beautifully during the long, slow cooking process.

Ingredients: 1½ cups red lentils, 4 cups vegetable broth, 1 onion (diced), 2 carrots (chopped), 1 can diced tomatoes, 3 garlic cloves (minced), 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1 teaspoon turmeric, ½ teaspoon cayenne pepper, 2 tablespoons olive oil, fresh cilantro.

How To Make Slow-Cooker Moroccan Spiced Lentil Soup

1. Heat olive oil in a skillet over medium heat. Add diced onion and cook for 5 minutes until softened, then add garlic and cook for another minute until aromatic.

2. Transfer sautéed onion and garlic to your slow cooker. Add lentils, chopped carrots, diced tomatoes, vegetable broth, ginger, cinnamon, turmeric, and cayenne pepper.

3. Stir everything together and cook on low heat for 6-8 hours or high heat for 3-4 hours until lentils are completely tender and flavors have melded together beautifully.

4. Taste and adjust seasonings as needed. Serve hot garnished with fresh chopped cilantro and a squeeze of lemon juice for brightness.

06. Bright Lemony Lentil Soup with Greens

Fresh lemon juice brightens this wholesome soup made without broth. Collard greens add nutrition while ground coriander provides subtle floral notes.

Ingredients: 1 cup green lentils, 1 large onion (diced), 3 carrots (chopped), 3 celery stalks (chopped), 4 garlic cloves (minced), 4 cups chopped collard greens, 1 teaspoon ground coriander, 3 tablespoons lemon juice, 3 tablespoons olive oil, 6 cups water, salt and pepper.

How To Make Bright Lemony Lentil Soup with Greens

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 8-10 minutes until vegetables are softened and beginning to brown on the edges.

2. Add minced garlic and ground coriander, stirring constantly for 1 minute until fragrant. The browned bits on the bottom of the pan will add incredible flavor to the soup.

3. Add lentils and 6 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but still hold their shape.

4. Stir in chopped collard greens and cook for 5-7 minutes until greens are wilted and tender. Remove from heat and stir in fresh lemon juice.

5. Season generously with salt and pepper. The lemon juice really makes this soup shine, so don’t skip it!

07. Creamy Slow-Cooker Lentil Potato Soup

This comforting soup gets its creamy texture from partially blended lentils and vegetables. Carrots and potatoes make it hearty and satisfying.

Ingredients: 1 cup brown lentils, 3 large potatoes (diced), 3 carrots (chopped), 1 onion (diced), 4 cups vegetable broth, 2 bay leaves, 1 teaspoon dried thyme, 3 garlic cloves (minced), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Creamy Slow-Cooker Lentil Potato Soup

1. Add lentils, diced potatoes, chopped carrots, diced onion, minced garlic, bay leaves, and dried thyme to your slow cooker. Pour vegetable broth over everything and stir to combine.

2. Cook on low heat for 6-7 hours or high heat for 3-4 hours until lentils are completely tender and potatoes are easily pierced with a fork.

3. Remove bay leaves and carefully transfer about half of the soup to a blender. Blend until smooth and creamy, then return to the slow cooker and stir to combine.

4. This creates the perfect texture – creamy but still chunky. Season with salt and pepper, then drizzle with olive oil before serving with crackers or crusty bread.

08. Make-Ahead Freezer Lentil Soup

Prep this creamy coconut lentil soup months ahead for busy weeknights. Just dump the frozen ingredients in your slow cooker and dinner is done.

Ingredients: 1 cup red lentils, 1 onion (diced), 2 carrots (chopped), 2 celery stalks (chopped), 3 garlic cloves (minced), 1 can coconut milk, 3 cups vegetable broth, 1 teaspoon curry powder, ½ teaspoon turmeric, 2 cups fresh spinach, salt and pepper.

How To Make Make-Ahead Freezer Lentil Soup

1. For freezer prep, combine lentils, diced onion, chopped carrots, celery, and minced garlic in a large freezer bag. Add curry powder and turmeric, then seal and freeze for up to 3 months.

2. When ready to cook, add frozen ingredients directly to your slow cooker along with vegetable broth and coconut milk. No need to thaw first!

3. Cook on low for 6-8 hours or high for 3-4 hours until lentils are completely tender and vegetables are cooked through.

4. During the last 10 minutes of cooking, stir in fresh spinach and let it wilt. Season with salt and pepper before serving this creamy, satisfying soup.

5. The coconut milk makes this incredibly rich and creamy without any dairy, perfect for plant-based diets.

09. Butternut Squash Red Lentil Curry

Sweet butternut squash and creamy coconut milk transform red lentils into pure comfort. This curry tastes like it simmered for hours but comes together quickly.

Ingredients: 1 cup red lentils, 3 cups butternut squash (cubed), 1 can coconut milk, 2 cups vegetable broth, 1 onion (diced), 3 garlic cloves (minced), 1 tablespoon fresh ginger (minced), 2 teaspoons curry powder, 1 teaspoon cumin, 2 tablespoons olive oil, fresh cilantro.

How To Make Butternut Squash Red Lentil Curry

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until softened and lightly golden around the edges.

2. Stir in minced garlic and ginger, cooking for 1 minute until fragrant. Add curry powder and cumin, stirring constantly for 30 seconds to toast the spices.

3. Add cubed butternut squash, red lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender and lentils have broken down.

4. The squash will start to break apart and naturally thicken the curry. Taste and adjust seasonings, then serve over brown rice garnished with fresh cilantro and a squeeze of lime.

10. Ethiopian-Style Chicken and Lentil Stew

Berbere spice blend gives this hearty stew its authentic Ethiopian flavor. Tender chicken and red lentils create a protein-packed, warming meal.

Ingredients: 1 pound boneless chicken thighs (cubed), ¾ cup red lentils, 1 large onion (diced), 1 can crushed tomatoes, 2 cups chicken broth, 3-5 tablespoons berbere spice blend, 4 garlic cloves (minced), 2 tablespoons tomato paste, 3 tablespoons olive oil, salt to taste.

How To Make Ethiopian-Style Chicken and Lentil Stew

1. Heat olive oil in a large, heavy pot over medium-high heat. Season cubed chicken thighs with salt and brown on all sides for 6-8 minutes until golden. Remove chicken and set aside.

2. Reduce heat to medium and add diced onion to the same pot. Cook for 8-10 minutes until deeply caramelized and golden brown, scraping up any browned bits from the chicken.

3. Stir in minced garlic, tomato paste, and 3 tablespoons berbere spice blend. Cook for 1-2 minutes until fragrant, then add crushed tomatoes and chicken broth.

4. Return chicken to the pot along with red lentils. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until chicken is tender and lentils have broken down.

5. Taste and add more berbere spice blend if you want more heat. Start with less spice since berbere can vary in intensity between brands.

11. Hearty Vegan Lentil Sweet Potato Stew

Sweet potatoes and tender lentils make this vegan stew incredibly satisfying. Leeks and miso paste add layers of savory depth to every spoonful.

Ingredients: 1½ cups green lentils, 2 large sweet potatoes (cubed), 2 leeks (sliced), 1 can diced tomatoes, 4 cups vegetable broth, 2 tablespoons tomato paste, 1 tablespoon miso paste, 1 teaspoon cumin, 3 tablespoons olive oil, salt and pepper.

How To Make Hearty Vegan Lentil Sweet Potato Stew

1. Heat olive oil in a large pot over medium heat. Add sliced leeks and cook for 6-8 minutes until softened and lightly caramelized, stirring occasionally.

2. Stir in tomato paste, miso paste, and cumin, cooking for 1-2 minutes until fragrant and well combined. The miso adds incredible umami depth to this plant-based stew.

3. Add cubed sweet potatoes, lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 30-35 minutes.

4. Continue cooking until lentils are tender and sweet potatoes are easily pierced with a fork. Season with salt and pepper, then serve hot with crusty bread.

12. Quick Instant Pot Lentil Spinach Soup

This pressure cooker lentil soup comes together in under 30 minutes. Fresh spinach and balsamic vinegar brighten the rich, comforting flavors.

Ingredients: 1 cup brown lentils, 1 onion (diced), 2 carrots (chopped), 2 celery stalks (chopped), 4 cups vegetable broth, 3 garlic cloves (minced), 3 cups fresh spinach, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, salt and pepper, fresh parsley and radishes for garnish.

How To Make Quick Instant Pot Lentil Spinach Soup

1. Set Instant Pot to sauté mode and heat olive oil. Add diced onion, carrots, and celery, cooking for 5 minutes until vegetables start to soften.

2. Add minced garlic and cook for 1 more minute until fragrant. Pour in vegetable broth and add lentils, stirring to combine everything well.

3. Secure the lid and cook on high pressure for 12 minutes. Allow natural pressure release for 10 minutes, then manually release any remaining pressure.

4. Stir in fresh spinach and balsamic vinegar. The spinach will wilt quickly in the hot soup. Season with salt and pepper, then serve garnished with fresh parsley and thinly sliced radishes for crunch.

13. Garden Green Lentil Soup

Multiple types of greens create layers of flavor in this nutritious soup. French green lentils hold their shape perfectly while gentle spices add warmth.

Ingredients: 1 cup French green lentils, 2 cups fresh spinach (chopped), 2 cups kale (chopped), 1 cup Swiss chard (chopped), 1 onion (diced), 3 garlic cloves (minced), 1 teaspoon cumin, 1 teaspoon ground coriander, 5 cups vegetable broth, 3 tablespoons olive oil, salt and pepper.

How To Make Garden Green Lentil Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 6-7 minutes until softened and beginning to turn golden around the edges.

2. Stir in minced garlic, cumin, and ground coriander. Cook for 1 minute, stirring constantly, until spices become fragrant and toasted.

3. Add French green lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender but still hold their shape nicely.

4. Stir in chopped kale and Swiss chard first, cooking for 3-4 minutes until wilted. Add spinach last and cook just 1-2 minutes until wilted but still bright green.

5. Season generously with salt and pepper. French green lentils are worth seeking out for their superior texture, but brown lentils work too if that’s what you have.

14. Persian-Style Red Lentil Soup with Saffron

Luxurious saffron threads elevate this elegant red lentil soup. Persian-inspired spices create an aromatic and sophisticated bowl perfect for special occasions.

Ingredients: 1 cup red lentils, 4 cups vegetable broth, 1 onion (diced), 3 garlic cloves (minced), 1 teaspoon turmeric, 1 teaspoon ground cumin, pinch of saffron threads, 2 tablespoons hot water, 2 tablespoons olive oil, 1 lemon (juiced), salt and pepper.

How To Make Persian-Style Red Lentil Soup with Saffron

1. Steep saffron threads in 2 tablespoons of hot water for 10 minutes to release their golden color and delicate flavor. This step is crucial for getting the most from your saffron.

2. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 6-8 minutes until softened and lightly golden.

3. Stir in minced garlic, turmeric, and cumin, cooking for 1 minute until fragrant. Add red lentils, vegetable broth, and the saffron mixture with its soaking liquid.

4. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils break down and create a creamy consistency. Stir in fresh lemon juice and season with salt and pepper before serving.

15. Weight-Loss Turmeric Lentil Soup

This fiber-rich vegan soup keeps you satisfied longer with protein-packed lentils and vegetables. Anti-inflammatory turmeric and ginger add healing properties and vibrant flavor.

Ingredients: 1 cup red lentils, 1 cup green beans (trimmed and chopped), 3 cups fresh spinach, 1 onion (diced), 3 garlic cloves (minced), 1 tablespoon fresh ginger (minced), 1 teaspoon turmeric, 1 teaspoon cumin, 4 cups vegetable broth, 2 tablespoons olive oil, lemon juice and cilantro for serving.

How To Make Weight-Loss Turmeric Lentil Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent.

2. Stir in minced garlic and ginger, cooking for 1 minute until aromatic. Add turmeric and cumin, stirring constantly for 30 seconds to toast the spices.

3. Add red lentils, chopped green beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 18-20 minutes until lentils are tender and green beans are crisp-tender.

4. Stir in fresh spinach during the last 2-3 minutes of cooking until wilted. Season with salt and pepper, then serve with extra lemon juice and fresh cilantro for maximum flavor and nutrition.

16. Chilean Lentil Stew with Herb Salsa

This hearty vegetarian stew gets a bright finish from tangy parsley salsa verde. French green lentils maintain their texture beautifully in this satisfying dish.

Ingredients: 1½ cups French green lentils, 1 onion (diced), 2 carrots (chopped), 2 celery stalks (chopped), 1 can diced tomatoes, 4 cups vegetable broth, 2 bay leaves, ¾ cup fresh parsley (chopped), 2 garlic cloves (minced), 3 tablespoons olive oil, 2 tablespoons red wine vinegar, salt and pepper.

How To Make Chilean Lentil Stew with Herb Salsa

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 8-10 minutes until vegetables are softened and lightly caramelized.

2. Add lentils, diced tomatoes, vegetable broth, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 30-35 minutes until lentils are tender but still hold their shape.

3. While stew cooks, make the salsa verde by combining chopped parsley, minced garlic, remaining olive oil, and red wine vinegar in a small bowl. Season with salt and pepper.

4. Remove bay leaves from the finished stew and season with salt and pepper. Serve hot topped with a generous spoonful of the bright parsley salsa verde.

5. The tangy salsa really makes this dish special – don’t skip it! It cuts through the richness and adds incredible freshness.

17. Classic Vegan Lentil Soup

This simple yet satisfying soup showcases lentils at their finest. Fresh vegetables and herbs create a wholesome bowl that’s perfect for any season.

Ingredients: 1½ cups brown lentils, 1 onion (diced), 3 carrots (chopped), 3 celery stalks (chopped), 4 garlic cloves (minced), 6 cups vegetable broth, 2 bay leaves, 1 teaspoon dried thyme, 1 can diced tomatoes, 3 tablespoons olive oil, salt and pepper, fresh parsley for garnish.

How To Make Classic Vegan Lentil Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 8-10 minutes until vegetables are softened and onion is translucent.

2. Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant. Add lentils, diced tomatoes, vegetable broth, and bay leaves.

3. Bring mixture to a boil, then reduce heat to low and simmer covered for 25-30 minutes until lentils are completely tender.

4. Remove bay leaves and season generously with salt and pepper. Serve hot garnished with fresh chopped parsley and a drizzle of good olive oil.

5. This is the kind of soup that gets better the next day as all the flavors meld together beautifully.

Final Thoughts

These lentil soup recipes prove that healthy eating never has to be boring. From quick weeknight dinners to make-ahead freezer meals, there’s something here for every schedule.

Whether you prefer creamy coconut curries or hearty vegetable-packed bowls, these protein-rich soups will keep you warm, satisfied, and nourished all season long.