The Best Lentil Soup

Don’t settle for bland Lentil Soup anymore! Make it right and you’ll have everyone begging for seconds…and even thirds.

This lentil soup recipe is simple and comes together quickly with mostly pantry ingredients. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it’s the best lentil soup I’ve ever had!

Whether you’re looking to lighten up your meals or warm up with a steaming bowl of soup, this healthy lentil soup recipe is definitely for you!

Lentils are very nutritious. They’re a slow burning carbohydrate so you’ll feel fuller longer. They’re low in fat and rich in protein, fiber, iron and folate.

My favorite part is the texture! It’s thick and comforting, and perfect for dunking in hot crusty bread! The lentils and potatoes mostly breakdown and naturally thicken the soup without adding any cream.

All you have to do to get a luscious creamy texture is to transfer a couple of cups, not all, into a blender for a quick spin. That way you get the benefit of both worlds – creamy soup with soft bits of lentils and potatoes. SO YUM!

It’s one of my all-time favorites and has a permanent place in our rotation. I hope it becomes a staple in your kitchen as well.

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The Best Lentil Soup

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  • Author: Shamila Sobers
  • Total Time: 45 minutes
  • Yield: 4 1x


This lentil soup recipe is simple and comes together quickly with mostly pantry ingredients. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it’s the best lentil soup I’ve ever had!


  • 1 cup Malka Masoor Dal or Red Split lentils, washed 
  • 2 carrots, peeled and cut into small pieces
  • 4 ounces green beans, cut into small pieces
  • 1 large Idaho potato, peeled and cut into small chunks, about 1 inch pieces
  • 1 ½ inch piece of ginger, chopped small
  • 1 large or 2 small garlic cloves, chopped small
  • 6 ½ cups water
  • 1 inch piece of cinnamon, torn in to small pieces
  • ¼ teaspoon turmeric powder
  • 1 teaspoon curry powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ¼ large onion, chopped
  • 1 sprig curry leaves, torn into small pieces (optional)
  • 2 tablespoons canola oil
  • 1 teaspoon fresh lime juice


  1. Add the lentils, carrots, green beans, potato, ginger, garlic, cinnamon, turmeric powder, curry powder, salt and pepper to a pot with 6 ½ cups water. Boil on high uncovered for 8 minutes.
  2. Turn down to medium and continue cooking for 25 minutes until liquid is reduced by half.
  3. While soup is cooking, heat 1 ½ tablespoons canola oil in a skillet then sauté onions and curry leaves on high for 2 min and then turn down to medium high until golden brown. Once done, set aside.
  4. When soup is done, mash potatoes with the back of your spoon or potato masher.
  5. Separate 2 cups into a blender and give it a quick spin.
  6. Pour pureed soup back into pot and add sauteed onions and curry leaves.  
  7. Add lime juice and stir well. Enjoy warm!
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes


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September 23, 2021


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  1. Alissa says:

    Sounds so good! What type of cinnamon are you using? The phrase “torn into small pieces” has me thrown for a loop. You can’t tear a cinnamon stick and I’m not sure it would soften or be edible. Help!

    • Shamila Sobers says:

      Thank you! I used Ceylon (Sri-Lankan) cinnamon sticks but you can use any kind. The cinnamon should be broken up into smaller pieces, this is done to add flavor to the soup and can be eaten however if you prefer to take them out prior to serving you can.

  2. Carol says:

    I never heard of yellow lentils. Do you mean red lentils that are an orangy color?


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