Home Food and Drink Garlicky Lentil Soup

Garlicky Lentil Soup

written by Penny Sadler

This is one of my favorite soup recipes. It’s become so easy I can make it in about an hour, including cooking time. I use red lentils because they cook up faster than green ones. Lentil soup is my go to recipe when I need something quick and when I have a guest for dinner and want to impress them. I’m not kidding – everyone loves this soup!

I love soups in the winter especially, and yes, we do have winter in Texas. Another bonus: this recipe is crazy inexpensive to make, and most of the ingredients will be staples in your kitchen.

One thing I’ve added is Better Than Bouillon, and no, this is not an ad for Better Than Bouillon and they did not pay me to mention them. I just love this stuff. I promise, once you try it it will become a staple in your kitchen, too. It’s so flavorful you can probably skip the other spices in a pinch.

This soup is great for vegetarians, and you can adapt it for vegans. Lentils are a great source of protein, too. You can add other veggies to suit you own taste like celery, chickpeas, or tomatoes.

It’s all good!

Garlicky Lentil Soup Recipe

garlic red lentil soup @PennySadler 2013


2 or 3 T. of cooking oil (like sesame, canola, or safflower)

1 quart of filtered water

1 C. red lentils (you can substitute green)

1 onion finely minced

2 or 3 garlic cloves finely minced

1 T. chopped parsley

2 T. chopped cilantro

3 carrots, chopped

1/2 t. tumeric

1/2 t. cinnamon

5 t. of Better Than Bullion – vegetable flavor

In a large stainless steel saucepot, saute the onion until just transparent on medium low heat. Add the garlic and cook a few seconds longer. Don’t brown the onion or the garlic.

Add the water, spices, carrots, and lentils. Bring to a boil and then reduce the temperature to low. Add the Better Than Bouillon (1 teaspoon per cup of water). Stir well. Add the parsley and cilantro and cover. Cook about 20 – 30 minutes or until the lentils are tender.

Serve hot with parsley to garnish.

Bowl of garlic lentil soup @PennySadler 2013

All materials copyright ©PennySadler 2013

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Melissa December 23, 2013 at 11:53 am

I LOVE making a good lentil soup- I make one about every other week. Great recipe- thanks!!

Terry at Overnight New York December 21, 2013 at 12:12 pm

Wow — this looks terrific. I can almost taste it from the screen. Thanks for the recipe!

Mary @ Green Global Travel December 19, 2013 at 8:44 pm

I just happened to pick up some lentils yesterday with no specific recipe in mind. Now I know just what to do with them! Thanks for sharing.

Kathryn December 18, 2013 at 5:18 pm

That soup looks delicious, and I love that it’s easy to make. Earlier in the year, during the heat wave, I wondered why New York had so many soup shops and bars – now that Winter has hit, it all makes sense! Great comfort food at this time of year.

Cat of Sunshine and Siestas December 17, 2013 at 5:47 am

All the makings of our normal lentil soup in Spain, minus all the meat! Looks great!

wanderingeducators December 16, 2013 at 12:23 pm

YUM! We should make this this week – it’s COLD out!!

Penny Sadler December 16, 2013 at 9:03 pm

It’s so easy! Let me know if you do.


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