How to Make the Best Lentil Soup
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These expert tips will make every bowl of the season feel fresh and fun.
By Ali Slagle
Ali Slagle is a recipe developer and regular contributor to NYT Cooking who specializes in low-effort, high-reward recipes. She is also the author of the cookbook “I Dream of Dinner (so You Don’t Have To).”
Published Oct. 24, 2025Updated Oct. 24, 2025
Stir, simmer, sip, savor: The steps to making lentil soup are as steadying as the dish itself. Regardless of what’s added to it, a spoon of soupy lentils warms from within. Here are seven secrets to conjure that softness whenever you need it.
1. Add some heat
Because lentils are fairly mellow in flavor, they can work with whatever aromatics they’re simmered with. One option is a confident kick of heat, like in Lidey Heuck’s lentil soup, which uses red curry paste, garlic, ginger and fresh red chile. The lentils lend a creamy, soft padding so that the punch of heat doesn’t burn too much.
2. Throw in a dash of turmeric
A pinch of turmeric is never terribly far from a lentil. Dishes like dal, sambar, ash reshteh, harira and mulligatawny soup all pair the two ingredients, to list just a few. The turmeric stains the broth golden, a hint at the warmth within. Add some to your next soup to deepen its earthy flavor.
Need some recipes to start? Everyday Dal | Mulligatawny Soup | Ash Reshteh | Harira | Sabut Masoor Dal (Spiced Brown Lentils) | Adasi
3. Blend half
When you blend up a lentil soup, the starches will make the broth creamy, which could get monotonous to sip after a few spoonfuls. So instead, blend just some of it. The broth will thicken, while the remaining lentils will lend a bit of texture. Red lentils, like the ones used in Ifrah F. Ahmed’s recipe, are especially suited for this: Because they typically come skinned and split, they’re more willing to give up their starchiness at the buzz of a blender.
Need some recipes to start? Maraq Misir (Red Lentil Soup) | Lentil Tomato Soup
4. Make it in a slow cooker
A slow cooker turns just about any dish into a hands-off endeavor, but it’s especially nice for lentils, as they gently, fully cook in their surrounding liquid. Throw in some aromatics, broth and lentils in the morning. (Or make up this sausage and lentil soup, this version with apples or this tomato-y take.) Then when you return from work, your house will smell wonderful, and your soup will be ready for you.
5. Turn it into a potpie
The classic combination of lentils, carrots, onions and celery is incredible underneath flaky pastry. By using store-bought puff pastry, the soup is still pantry-friendly, but the shatters of warm and buttery crust make it feel anything but everyday. You can use this recipe to start from scratch, or enliven leftovers by reheating them in the oven under a puff pastry cap.
Need some recipes to start? Lentil Soup Potpie
6. Incorporate fresh produce
A sprinkle of soft herbs like cilantro, dill or parsley can brighten any lentil soup. But you can take it further. For instance, in this soup, raw chard stems marinate in a combination of lemon or lime juice, salt and fresh jalapeño. The crunch and acidity uplifts the soup without mitigating any of its soothing properties.
7. Top with roasted vegetables
The crisp, golden edges of roasted vegetables are a treat to come upon in slurps of soup, so top bowls of lentil soup with any easily roasted produce you have on hand. Rich, caramelized cubes of eggplant bring allure to Yewande Komolafe’s lentil and orzo stew, probably more so than if the eggplant was stewed in the same pot.
Need some recipes to start? Lentil and Orzo Stew With Roasted Eggplant | Charred Cabbage and Lentil Soup
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