This quick lentil soup is a cozy, one pot meal packed with protein, fiber, and naturally anti-inflammatory ingredients that make you feel good from the inside out.
For more cozy soup recipes, check out our creamy lentil soup, Mediterranean chickpea soup, spiced lentil soup, and mediterranean lentil soup.
Why you’ll love this family favorite recipe!
This quick lentil soup is one of those recipes that feels good from the inside out ๐ฅฃ. Itโs warm, nourishing, and ready in about 30 minutes, making it the perfect one pot lentil soup for busy weeknights.
The secret to making a truly quick lentil soup lies in choosing the right type of lentils. Dried split red lentils cook in just 15 minutes because they donโt have their outer shell, giving the soup a naturally creamy texture without any blending.
Packed with protein-rich red lentils, turmeric, and rosemary, this bowl fits beautifully into a Mediterranean-style eating pattern thatโs simple and wholesome ๐ฟ.
When Louise and I make it, we finish each bowl with a squeeze of lemon ๐. Healthy, hearty, and comforting, this soup shows how easy nutritious cooking can be.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: extra virgin olive oil adds a rich, fruity base to this healthy lentil soup recipe. For a lighter flavor, use avocado oil or a touch of coconut oil.
- Flavor base (celery, carrot, onion): these vegetables create the savory foundation of the soup. If you are missing one, try chopped fennel, zucchini, or leeks for a slightly different but equally delicious flavor.
- Red lentils: use split red lentils for a quick 15-minute cook time and naturally creamy texture. Substitute yellow lentils or split peas if needed, but they take longer to soften. Canned lentils work too; just reduce the broth by half since they are already cooked.
- Aromatics (garlic, ginger, turmeric, rosemary): this mix gives the soup warmth, brightness, and that signature Mediterranean depth. Replace turmeric with curry powder, rosemary with thyme or oregano, and use ground ginger or garlic powder for convenience.
- Crushed tomatoes: add richness and a touch of acidity. Diced tomatoes or passata work well for a smoother consistency.
- Vegetable broth or chicken broth: both are great options, but we usually dissolve bouillon powder in water because it makes groceries lighter and a small tub lasts for weeks.
- Lemon: adds freshness and balance to the earthy lentils. Lime juice, vinegar, or a spoon of low-fat Greek yogurt or Skyr add similar tang and extra protein.
How to Make This Quick Lentil Soup
Step 1: Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add the chopped celery, carrot, and onion, and sautรฉ for about 3 minutes until they start to soften. Stir in the grated garlic and ginger, turmeric, and dried rosemary, and cook for 2 more minutes. If the pot gets dry, add a splash of water to prevent burning. This simple base adds depth and gives your healthy lentil soup recipe its rich flavor.
Step 2: Simmer the Soup
Add the crushed tomatoes, vegetable broth, rinsed red lentils, salt, and black pepper. Bring everything to a gentle boil, then lower the heat and let it simmer for about 15 to 20 minutes. Stir occasionally until the lentils are soft and creamy.
Step 3: Finish and Serve
Taste the soup and adjust salt or pepper if needed. Serve in bowls with thick slices of toasted crusty bread brushed with garlic and a drizzle of extra virgin olive oil. Finish each serving with a squeeze of fresh lemon for brightness and balance.
Tips
- Rinse the lentils: always rinse split red lentils under cold water before cooking to remove excess starch and dirt and help them cook evenly.
- Use the right lentils: choose split red lentils for the fastest cooking time and naturally creamy texture. Whole lentils take much longer to soften.
- Build flavor slowly: sautรฉing the onion, celery, and carrot first makes a huge difference in the taste of this easy red lentil soup.
- Donโt skip the spices: turmeric and rosemary bring depth and color while adding naturally wholesome benefits.
- Watch the liquid level: if you prefer a thicker soup, simmer uncovered for a few minutes. For a thinner consistency, add a splash of vegetable broth (we usually dissolve bouillon powder in water because it makes groceries lighter and a small tub lasts for weeks).
- Balance with acidity: a squeeze of lemon or lime at the end brightens the flavors and balances the earthy lentils.
- Garnish smartly: top with fresh herbs, chili flakes, or a spoon of low-fat Greek yogurt for extra creaminess and protein.
- Make it ahead: this simple weeknight soup tastes even better the next day as the flavors deepen overnight.
Frequently Asked Questions
Yes, but they take longer to cook and wonโt get as creamy as split red lentils. For a smoother turmeric lentil soup, stick with red lentils.
Absolutely. Simmer uncovered for a few extra minutes for a thicker soup, or add more vegetable broth (we usually dissolve bouillon powder in water because it makes groceries lighter and a small tub lasts for weeks) for a thinner texture.
No blending needed. Split red lentils naturally break down into a creamy texture as they cook.
Add a spoon of low-fat Greek yogurt or Skyr before serving, or pair it with whole grain bread for a complete, high protein lentil soup meal.
Yes, it freezes beautifully for up to three months. Just thaw and reheat with a splash of broth or water.
More Easy Lentil Recipes
- Lentil patties
- Lentil bolognese
- Lentil Curry
- Lentil Pasta
- Curry lentil soup
- Quinoa lentil salad
- Tomato lentil soup
- Lentil chili
If you tried this Quick Lentil Soup recipe or any other recipe on our blog, please leave a ๐ star rating and let us know how it goes in the comments. We love hearing from you!
Quick Lentil Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 rib celery chopped
- 1 large carrot chopped
- 1 onion chopped
- 2 cloves garlic grated
- 1 inch ginger grated
- 1 teaspoon turmeric
- ยฝ teaspoon rosemary
- 1 cup split red lentils dried – not cooked
- 1 can crushed tomatoes 15 oz / 400 g can
- 4 cups vegetable broth or chicken broth
- ยพ teaspoon salt or more to taste + black pepper
- 1 lemon cut into wedges
Instructions
- Build the Flavor Base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 rib celery, 1 large carrot, and 1 onion (all chopped), and cook for 3 minutes until slightly soft.Stir in 2 cloves garlic, 1 inch ginger (both grated), 1 teaspoon turmeric, and ยฝ teaspoon rosemary, and cook for 1 to 2 more minutes, adding a splash of water if needed.
- Simmer the Soup: Add 1 cup split red lentils, 1 can crushed tomatoes, 4 cups vegetable broth, ยพ teaspoon salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, stirring sometimes, until the lentils are tender and creamy.
- Finish and Serve: Taste and adjust seasoning. Serve hot with toasted bread brushed with garlic and a drizzle of olive oil. Add a squeeze of lemon on top for a fresh finish.
Notes
- Olive oil โ avocado oil or coconut oil for a lighter taste.
- Red lentils โ yellow lentils or split peas for a similar texture, or canned lentils with half the broth.
- Celery โ chopped fennel or zucchini for a fresh, earthy flavor.
- Carrot โ sweet potato, pumpkin, or bell pepper for extra color and sweetness.
- Onion โ shallots or leeks for a milder and slightly sweeter flavor.
- Garlic โ roasted garlic or garlic powder for a softer, less sharp taste.
- Ginger โ ground ginger or omit for a gentler flavor profile.
- Turmeric โ curry powder or ground cumin for a warm, earthy note.
- Dried rosemary โ dried thyme, marjoram, or Italian seasoning for a Mediterranean touch.
- Crushed tomatoes โ diced tomatoes or tomato passata for a smoother broth.
- Vegetable broth or chicken broth โ bouillon powder dissolved in water to keep groceries lighter and last longer.
- Lemon โ lime juice, vinegar, or a spoon of low-fat Greek yogurt or Skyr for tang and protein.
- Rinse the lentils: wash split red lentils under cold water to remove starch and help them cook evenly.
- Pick the right lentils: use split red lentils for quick cooking and a creamy texture without blending.
- Build flavor first: sautรฉ onion, celery, and carrot before adding liquids.
- Use your spices: turmeric and rosemary add warmth, color, and wholesome Mediterranean flavor.
- Adjust the texture: simmer uncovered for a thicker soup or add a splash of vegetable broth for a thinner one.
- Add acidity: finish with lemon or lime juice to brighten the flavors and balance the lentils.
- Top it off: garnish with herbs, chili flakes, or a spoon of low-fat Greek yogurt for creaminess and protein.
Nutrition
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