How long does lentil soup last in the fridge?

In this article, we will answer the question “How long does lentil soup last in the fridge?”, and how to make lentil soup?

How long does lentil soup last in the fridge?

Lentil soup, stored in an air-tight container, lasts 3-5 days in the fridge.

How to make lentil soup from scratch?

Recipe 1: Scottish Fridge Lentil Soup 


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 cloves garlic, crushed
  • 4 large carrots, chopped
  • 3 large carrots, grated
  • 1 red pepper, chopped
  • 400g/2 cups red lentils
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 liters/3 ½ pints/8.5 cups vegetable stock, more if needed
  • a good grinding of salt and pepper


  1. Heat olive oil in a pot and saute the onions, celery, and garlic until the onions are translucent. 
  1. Stir in the chopped carrots and red pepper. Cook for about 5 minutes. 
  1. Stir in the grated carrots, lentils, and spices, and cook for a minute or two. Then pour the stock.
  1. When the mixture comes to a rolling boil reduce the heat. Close the lid and simmer for 30 minutes or until the veggies and lentils are soft and tender. 
  1. Season with salt and pepper as per taste. 
  1. Serve with crusty bread and enjoy. 


  1. To make this soup in a slow cooker, adjust the recipe by reducing the liquid by ⅓ and cooking on high for 6 hours or low for 8 hours.
  1. To make this recipe in an instant pot, set it to manual and cook for 10 minutes.
  1. Store the leftovers in an air-tight container in the fridge for 3-4 days or in the freezer for 3-4 months.

Nutrition facts 

Calories 149.66 
Fat 3.09 g
Saturated fat 0.47 g 
Carbs 24.25 g 
Fiber 7.76 g 
Net carbs 16.50 g
Sugar 6.41 g
Protein 7.73 g 
Sodium 1030.46 mg 
Cholesterol 0

Recipe 2: Easy Lentil Soup 


  • 2 tbsp olive oil
  • 1 onion, chopped (white, brown, yellow)
  • 2 garlic cloves, minced
  • 1 large carrot, chopped (about 1 ¼  cups)
  • 2 celery ribs, chopped (about 1 ¼ cups)
  • 2 cups / 400g dried lentils, green or brown, rinsed (Note 1)
  • 400g / 14 oz crushed tomato
  • 1.5 liters/1.5 quarts (6 cups) vegetable or chicken stock/broth, low sodium
  • ½ tsp each cumin and coriander powder
  • 1 ½  tsp paprika powder
  • 2 dried bay leaves
  • 1 lemon (zest + juice)
  • 1/4 tsp salt and pepper, each

To serve 

  • Chopped fresh parsley, for garnish
  • Warm bread, to serve


  1. Heat oil in a large pot and cook garlic and onions for 2 minutes or until the onions soften.
  2. Stir in the celery and carrots. Cook for 7-10 minutes or until softened. 
  1. Stir in the rest of the ingredients minus the salt and lemon juice. 
  1. Bring everything to a rolling boil. Skim off the scum that comes to the top during cooking. Then reduce the heat and simmer the soup with the lid closed. This should take about 35-40 minutes or until the lentils and veggies soften.
  1. Remove bay leaves from the soup.
  1. Use an immersion blender to thicken the soup. Alternatively, blend 2 cups of soup and combine the resulting puree with the rest of the soup.
  1. Add a splash of water to adjust the soup consistency. Season with salt and pepper. Garnish with parsley and lemon zest. Squeeze a lemon on top of the soup just before serving.
  1. Serve with crusty bread smeared with butter.

Recipe Notes 

  1. The color of the soup depends upon your choice of dry lentils. Do not use Puy lentils for this recipe because they do not soften. Cook times also depend upon the type of lentils. Make sure you check the lentils for doneness after 30 minutes.
  1. To make this recipe with canned lentils, use 2 x 400g/14oz cans of lentils (drained and rinsed) and reduce the broth by 1 cup. Simmer the veggies and stock mixture for about 20 minutes before adding the lentils. Then cook the lentils for an additional 15 minutes.

What type of lentils is best for lentil soup?

Dried lentils are the top picks for making perfect lentil soup. You can opt for any type of dry lentils such as brown, green, red, or yellow lentils. Your soup will have the same color as the lentils. 

The only type of lentils that should never be used in a lentil soup is Puy Lentils (little black French lentils). Because these lentils do not soften like other lentils.

Instead of dry lentils, you can also use canned cooked lentils. But we recommend using dry lentils since they are inexpensive and only cook for an additional 10 minutes as compared to the canned lentils.


In this article, we answered the question “How long does lentil soup last in the fridge?”, and how to make lentil soup?


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.