Top Rated Lentil Soup Recipes

Pumpkin & Lentil Soup
When it comes to soup, lentils are a favorite ingredient. Why? Because lentils are darn healthy —they're jam-packed with protein and dietary fiber. Add to that pumpkin, the vitamin A rock star, and you've got a delicious and good-for-you meal, indeed.  Click here to see The 12 Days of Pumpkin plus more recipes.
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5
Add spice and heat to your next lentil soup with warm curry flavors.  Click here to see 10 Quick and Easy Vegetarian Recipes
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5
Lentil soup with raw mangoes
Back at home during the peak summer, Mom would make ‘Aam daal’ or ‘Raw Mango Lentil soup’. It’s tangy and sweet, with little juicy bite in between and very comforting. You would love it warm as well as cold. Take a piece of bread and dip in it or pour some on white rice (that’s my Dad’s style) or just use a cup and drink it plain which is my style.
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5
Sweet Potato Croutons
A simple and delicious recipe for those who want to make a warm and easy meal, with some seasonal fall ingredients, on a cold night. Lentilles du Puy, which come from the Haute-Loire region of France, are pretty unique in both flavor and consistency: unlike other lentils, they'll stay quite firm even after an extensive period of cooking.  Best eaten with sliced French or sourdough bread.
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5
 Perhaps it's because I'm married to a Southerner from Louisiana, but the idea of putting a leftover cooked ham bone and jalapeno pepper in an otherwise traditional Asian Indian curried red lentil (dal) soup recipe seemed like a worthwhile experiment.  It's freezing in New York going down to the twenties tonight so a nice warm soup -- that cooks in less than a half hour --  was high on my list. Better yet, this recipe was made with food that I had in the fridge --- avoiding a trip outside to the grocery store.   Play around with the amount of curry and the vegetables -- perhaps add some celery or cilantro or a can of garbanzo beans (I did which made the soup into a rich almost stew like meal). This recipe can be made vegan using vegetable stock and no ham, which is more like a traditional vegetarian dal.  RECIPE SECRET: The addition of the lemon juice at the end is a must!
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5
Curried Red Lentil Soup
Perhaps it's because I'm married to a Southerner from Louisiana, but the idea of putting a leftover cooked ham bone and jalapeño pepper in an otherwise traditional Asian Indian curried red lentil (dal) soup recipe seemed like a worthwhile experiment. When it's freezing out (like on the night I first made this recipe), a nice warm soup — that cooks in less than a half hour — is high on my list. Better yet, this recipe was made with food that I had in the fridge — avoiding a trip outside to the grocery store. Play around with the amount of curry andthe vegetables — perhaps add some celery or cilantro or a can of garbanzo beans (I did, which made the soup into a rich, almost stew-like meal). This recipe can be made vegan using vegetable stock and no ham, which is more like a traditional vegetarian dal. RECIPE SECRET: The addition of the lemon juice at the end is a must!
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5
Mom's Lentil Soup Recipe
My Italian-born mom was visiting me recently. Like many moms, she's known for throwing ingredients together and coming up with something yummy to eat! And of course, no written recipe. This is her lentil soup that she made from what she found in my cupboards while I was out for a short time. I sat down with her to try to capture her recipe on paper and this is what we came up with! There are a few optional ingredients like bacon (or pancetta) and cream of mushroom or celery soup (or leftover mashed potatoes). Our version was made without both ingredients although she typically includes them. It really is delicious!
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4.5
Lentil Soup
I stayed home sick from work the other day, and, because it was freezing cold out, I decided to make myself a soup with whatever I had on hand. It turned out to be a bag of lentils, a can of beans, some cherry tomatoes and a block of Parmigiano-Reggiano. The soup was easy, filling and delicious -- plus I didn't have to leave my house to make it.Try making this at home, then storing the lentil soup (pre-tomato addition) in the refrigerator or freezer for a quick, re-heated weeknight meal. You can also use this as a base for adding onions or other vegetables or fresh herbs.
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3.8
Ginger Coconut Lentil Soup Recipe
Ginger, garam masala, and coconut give this hearty soup soul. It can be blended or not, whichever you prefer. Top with yogurt and Sriracha!
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2.333335
Slow Cooker Lentil Soup
This is the best kind of comfort food — the kind that cooks itself. Just throw everything in the pot and come back later. Slow Cooker: It’s almost like magic. Click here for more of the 101 Best Slow Cooker Recipes
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2.31579
Green Lake Casserole
The original version of this recipe is called Green Lake Chicken, and it was created by my mother in order to feed the large crowds of family that would be running around our family's camp up in Green Lake, Maine. Because I've gone vegetarian for a little while (for denominational reasons — not permanently), I created this meatless version of it. Hers uses cream of chicken soup and shredded chicken, and while the mushrooms and lentils weren't a part of hers, they may become part of my non-vegetarian version. Click here to see Casserole Recipe Redux
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2.25
Spinach-Lentil Soup with Saffron and Manchego
There are two star ingredients in this soup — and if you asked me which one I liked best, I’d be hard-pressed to choose. These two ingredients, although entirely different, are on the same pedestal, at least for me. Lentilles du Puy are little French green lentils that have been cultivated in the region of Le-Puy-en-Velay, in the Haute Loire, for more than 2,000 years. They are so prized that they have their own A.O.P. (Appellation d’Origine Protégée) seal. These are the diamonds of lentils, blessed with a nutty, earthy flavor and a delicate texture that no other lentil can rival. And what of saffron? This regal spice fetches a king’s ransom for sure, but it also delivers considerable flavor. The spice lives inside the three tiny stigmas of the female saffron crocus flower (crocus sativus), each of which must be hand harvested. (No wonder saffron is by weight the world’s most expensive spice!) Two star ingredients, one mighty delicious soup — and it only takes minutes to prepare. One instance where less truly is more. Click here to see The Ultimate 1-Pot Meal Roundup.
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