People | Food | Culture

Lentil Soup

ByAva
Published OnFeb 4, 2026

Lentil soup is a comforting dish enjoyed for centuries by many cultures. Its history dates back to ancient civilizations, where lentils were among the first crops cultivated and harvested.

This hearty soup, though simple, is a wholesome go-to meal for busy weeknights and cosy family nights.

What makes Lentil soup so popular?

Apart from the essential nutrients, lentil soup is packed with fibre and protein, and it comes in a variety of colours, each offering a different flavour and texture. The recipe can be enjoyed simply or dressed up with various herbs and spices. For this recipe, we are drawing inspiration from the traditional Persian dish, ‘Ash Reshteh’. In this lentil soup, we chose to leave out the noodles.

This method is especially enjoyable when you are in the mood for rice or buttered toast to accompany the lentil soup. The best part of this lentil soup recipe is that the flavours are light and herbaceous; you can eat it on most days of the week without tiring of it.

Ingredients

Red lentils, Onion, Garlic, Ginger, Chicken stock cube, Water, Spinach, Dill, Parsley, Spring Onion, Black Pepper powder, Cumin powder, Turmeric, and Salt.

The base of the soup relies on hearty red lentils, which cook fast and have a mild, nutty, and earthy sweetness. The subtle flavours make it delicious when paired with spices like cumin and black pepper. Onions, Ginger, and Garlic provide savoury notes to the soup, while the lentils are simmered in chicken stock until tender. One of the best parts about lentils is that they absorb the flavours of the seasonings.

Spinach, Dill, Spring onion, and Parsley add flavour to the soup. You can swap out the parsley for coriander. Swiss chard will also work well in this dish. Lentil soup is considered a comfort food, and its ease of preparation makes it an ideal dish to enjoy regularly.

Instructions

Begin by chopping the onions, garlic, and ginger into small to medium-sized cubes. Add oil to a pot over medium-low heat, then add the chopped onions and sauté for 5 to 7 minutes, until they are lightly golden. Add the garlic and ginger and sauté for three minutes.

Add the chicken stock cube, turmeric powder, ground black pepper, and salt to the pot. Mix and lightly warm the spices for a few seconds, until they are incorporated into the caramelized onions, ginger, and garlic mixture. Wash the red lentils under running water until they are clean. Swirl them around to ensure that any dust particles are removed and that the water runs clear.

Thereafter, add the red lentils to the pot. Add water and bring to a light simmer on medium-low temperature for forty minutes. Wash the spring onions, parsley, dill, and spinach under running water and chop into four to five pieces for each bunch of herbs.

After the 40-minute mark, add the chopped spinach and cook for 8 minutes, until it turns from medium-green to dark green. Chop the remaining herbs into small pieces and add them to the lentil soup during the last 3 minutes of cooking.

What can you serve with Lentil Soup?

Lentil soup is a creamy, earthy dish; you want side dishes that add crunch, acidity, and carbohydrates to give the soup more substance. Consider a warm pita bread or garlic naan to amplify the soup’s flavours. When it comes to salad, consider a Red pepper and Arugula salad that enhances the soup with its tangy flavours. Brown rice or White rice also works well with this dish.

How to Store Lentil Soup?

This soup will keep in the fridge for 3 to 5 days. As the soup sits in the fridge, the flavours will intensify. You can also freeze this soup for up to three months. Make sure to leave an inch of space if using freezer bags or a freezer-safe container. When reheating from out of the freezer, add a splash of water to thin the soup back to its right consistency.

Expert Tips

You can add a splash of lemon juice or apple cider vinegar to the soup to brighten up the dish. If you want more intense flavours, consider adding a green chili or two when sauteing the onions, ginger, and garlic. Blending the soup will produce a smooth texture. You can blend half the soup and leave the other half chunky.