This lentil soup is one I’ve made on repeat over the past few weeks, and it quickly became my go-to lunch. Just reheat, make some toast, and you’re set. It’s also quick to pull together since it uses red lentils, which cook in about 30 minutes. This version is topped with feta, parsley, and lemon for a bright, fresh finish, but you can easily customize it with whatever you like. And if you want to make it vegan, just swap in vegetable stock for the chicken bouillon and skip the feta.
This lentil soup is one I’ve made on repeat over the past few weeks, and it quickly became my go-to lunch.
Ingredients
For The Soup:
- Olive oil
- The Aromatics – Carrot, Celery and Onion. This is the base for your soup’s flavor. Let it cook until golden and slightly caramelized to bring out some natural sweetness.
- Red lentils – These cook quickly and break down easily, giving the soup a super creamy texture — no dairy needed. Be sure to rinse them to remove any excess starch.
- Dried thyme – You could also use rosemary if you like.
- Bay leaves – Make sure to remove them before blending the soup.
- Chicken bouillon paste – You can swap with vegetable bouillon to keep the soup vegetarian. Or, even use water in a pinch.
- Potato – Helps thicken the soup and adds lots of body.
For The Parsley Oil:
- Fresh Parsley
- Olive Oil
- Lemon – You’ll use both the zest and the juice to finish off the soup and brighten everything up. You can also use a few dashes of vinegar.
To Serve:
- Feta cheese – Adds a salty, tangy bite that pairs perfectly with the creamy soup.
- Toasted Bread rubbed with Garlic – Ideally something crusty for dipping.
- Olive Oil – Always more olive oil!
How to Make Creamy Red Lentil Soup
- Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add the carrot, onion, and celery. Cook for 10–15 minutes, stirring occasionally, until softened and lightly caramelized. The onions should take on some color — this will give the soup lots of flavor and add a bit of sweetness. - Toast the lentils
Add the rinsed lentils and stir to coat in the oil. Let them toast slightly for about 3 minutes. Stir in the dried thyme. - Simmer the soup
Add the bay leaves, chicken bouillon paste, water (or stock), and diced potato. Bring to a simmer, cover, and cook for 20–30 minutes, until the lentils are very soft and the potatoes easily fall apart when pressed. - Blend (optional)
Remove the bay leaves. Leave the soup chunky or blend until smooth, depending on your preference. - Make the parsley oil
While the soup cooks, combine parsley, olive oil, lemon zest and juice, salt, and pepper in a bowl. Stir well to combine. - Serve
Ladle the soup into bowls and top with parsley oil and crumbled feta. Serve with toasted bread rubbed with garlic and drizzled with olive oil.
More Recipes to Try:
Ribollita (Tuscan Bread Soup) – A twist on the classic tuscan bread soup. packed with kale, beans and fennel then served with olive oil croutons and lots of grated parmesan cheese.
Italian Wedding Soup – A comforting Italian wedding soup made with escarole, porchetta sausage, bean potatoes and lots of parmesan.
Coconut Lentil Soup – A cozy coconut lentil soup made with red lentils, ginger, and turmeric then topped with cilantro and toasted coconut.
Tuscan Kale and White Bean Soup – A classic kale and white bean soup topped with crumbled feta cheese and served with garlic crostini.
Creamy Red Lentil Soup
Equipment
- Large Pot
- Immersion Blender
Ingredients
The Lentil Soup
- 3 tablespoons olive oil
- 1 large carrot diced
- 1 medium onion diced - yellow or white
- 1 stalk celery diced
- 1 cup red lentils rinsed
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon chicken bouillon paste
- 8 cups water or chicken or vegetable stock
- 1 potato peeled and diced
- Salt
- Pepper freshly ground
Parsley Oil
- 1/2 cup loosely packed parsley finely chopped
- 1/4 cup olive oil
- 1 lemon zest and juice
- Salt
- Pepper freshly ground
To Serve
- Feta cheese crumbled
- Bread toasted
- 1-2 garlic cloves
- Olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add the carrot, onion, and celery. Cook for 10–15 minutes, stirring occasionally, until softened and lightly caramelized. The onions should take on some color—this will give the soup lots of flavor and add a bit of sweetness.
- Add the rinsed lentils and stir to coat in the oil. Let them toast slightly for about 3 minutes. Stir in the dried thyme.
- Add the bay leaves, chicken bouillon paste, water (or stock), and diced potato. Bring to a simmer, cover, and cook for 20–30 minutes, until the lentils are very soft and the potatoes easily fall apart when pressed.
- Remove the bay leaves. Leave the soup chunky or blend until smooth, depending on your preference.
- While the soup cooks, combine parsley, olive oil, lemon zest and juice, salt, and pepper in a bowl. Stir well to combine.
- Ladle the soup into bowls and top with parsley oil and crumbled feta. Serve with toasted bread rubbed with garlic and drizzled with olive oil.
Video
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Sources and Recipe Inspo
- López-Alt, J. Kenji. “This Easy Lentil Soup is Just the Beginning | Kenji’s Cooking Show”. YouTube, 25 Feb 2026, https://www.youtube.com/watch?v=5C-dVEt4_pM.
- Shaw, Diana. The Essential Vegetarian Cookbook: Your Guide to the Best Foods on Earth. 1st ed., Clarkson N. Potter, 1997.
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs:
How long does red lentil soup take to cook?
This red lentil soup comes together super quick. Once it’s simmering, the lentils will only take about 20–30 minutes to cook, making this a great option for a weeknight meal.
Do red lentils need to be soaked before cooking?
No soaking is required! Red lentils cook quickly on their own — just give them a quick rinse before adding them to your pot.
Why are red lentils good for a creamy soup?
Red lentils break down as they cook, creating a naturally creamy texture without needing any dairy or added thickeners. And, the potato in this recipe also helps create that great creamy texture.
Can you freeze red lentil soup?
Yes, this soup freezes very well. Let it cool completely, then store in airtight containers for up to 3 months. Reheat gently on the stovetop, adding a splash of water or stock if needed. It does tend to thicken up as it sits.
How do you make this lentil soup vegan?
It’s easy to adapt — just use vegetable stock or bouillon instead of chicken, and skip the feta cheese or replace it with a plant-based alternative.
