Gordon Ramsay Lentil Soup

Gordon Ramsay Lentil Soup is what I make when I need food that hugs back. It’s simple, rustic, and full of flavor you wouldn’t expect from a handful of pantry staples. I first tried it on a rainy Saturday — no fresh stock, no fancy garnish — just red lentils, veggies, and hope. It simmered into something earthy and silky, like the soup version of a wool blanket. Since then, I’ve tweaked it a little (Gordon, forgive me), and now it’s my go-to for easy lunches or when someone’s feeling under the weather.

Why Gordon Ramsay Lentil Soup Works & Where Most Go Wrong

• Red lentils cook fast and break down beautifully into a velvety base.
• The sofrito (onion, garlic, carrot, celery) builds real flavor from the start.
• Too much liquid ruins the texture — it should be thick enough to coat a spoon.
• Skipping the rinse? Big mistake. Dirty lentils = cloudy, off-tasting broth.
• Over-seasoning early on makes the lentils bland. Salt it gradually, and finish strong.

What Gordon Ramsay Says About Lentil Soup

Gordon’s version is about simplicity done right. He starts with aromatics, adds tomato paste, and simmers red lentils until they melt. His key move? A splash of red wine vinegar at the end — it lifts the earthy flavor and brings the whole bowl to life. He calls it “humble food with soul,” and that pretty much nails it.

How I Make Gordon Ramsay Lentil Soup My Way

I keep Gordon’s base — carrots, onion, celery, garlic — but I add smoked paprika and a bit of cumin for warmth. I also love tossing in a Parmesan rind if I have one (total umami bomb). I finish it with lemon juice instead of vinegar, and top with a drizzle of olive oil or a dollop of yogurt. It’s my little blend of Mediterranean meets cozy weeknight. If you’re into soups like this, check out my Gordon Ramsay Butternut Squash Soup — also earthy, also healing.

Ingredients For Gordon Ramsay Lentil Soup (with my notes)

• 1 tbsp olive oil — or butter for richness
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tsp tomato paste
• 1 tsp ground cumin — optional but I love it
• ½ tsp smoked paprika — adds depth
• 1 cup red lentils — rinsed thoroughly
• 4 cups vegetable broth — or chicken if not vegetarian
• 1 bay leaf — optional but classic
• Salt & pepper to taste
• Juice of ½ lemon — or splash of vinegar to finish
• Olive oil or plain yogurt — for serving
• Chopped parsley or cilantro — garnish

How To Make Gordon Ramsay Lentil Soup Step By Step

1️⃣ Heat olive oil in a large pot over medium heat.

2️⃣ Add onion, carrot, celery and cook 5–7 minutes until soft and fragrant.

3️⃣ Stir in garlic, tomato paste, cumin, and smoked paprika. Cook 1 minute to toast the spices.

4️⃣ Add red lentils and broth. Toss in the bay leaf. Bring to a boil.

5️⃣ Reduce to simmer, cover, and cook 20–25 minutes until lentils are tender and starting to break down.

6️⃣ Taste and season with salt, pepper, and lemon juice.

7️⃣ Serve hot with a drizzle of olive oil or a spoon of yogurt, and sprinkle fresh herbs on top.

What I Got Wrong (And How I Fixed It)

The first time I made it, I didn’t rinse the lentils. Big mistake. They released so much starch that the broth went cloudy and dull. Then, I overcooked it without stirring — and it scorched at the bottom while the top looked perfect (classic soup betrayal). Now I rinse twice, stir mid-simmer, and use a heavy-bottomed pot. Problem solved — and no more ceiling splatters either.

Pro Tips That Change The Game For Gordon Ramsay Lentil Soup

• Toast your spices before adding broth — it brings out deeper flavor.
• Use red lentils only — they cook fast and melt into creaminess.
• Finish with acid (lemon or vinegar) — it makes the flavor pop.
• Add a Parmesan rind if you’re not keeping it vegan — incredible umami.
• Blend partially — just a few pulses gives you creaminess and texture.

Variations That Actually Hold Up For Gordon Ramsay Lentil Soup

• Spicy Coconut Lentil Soup – Swap broth for light coconut milk and add chili flakes.
• Moroccan-Style – Add cinnamon, coriander, and preserved lemon.
• Hearty Veggie Boost – Toss in spinach, kale or diced zucchini at the end.
• Curried Lentil Soup – Add curry powder and a dash of garam masala.

How To Store & Use Leftover Gordon Ramsay Lentil Soup

• Fridge: Store in an airtight container up to 4 days.
• Freezer: Freeze in portions for up to 3 months. It thickens, so reheat with a splash of broth.
• Leftover magic: Use as a pasta sauce base or blend with roasted veggies for a new soup.

FAQs

How do you keep lentil soup from being bland?

Toast your spices, sauté your aromatics well, and finish with acid like lemon or vinegar. Salt gradually, not all at once.

Can you overcook red lentils in soup?

Yes — they can turn mushy fast. Simmer just until tender (20–25 mins) and stir occasionally.

Should I soak lentils before making soup?

No soaking needed for red lentils — just rinse thoroughly to remove starch and debris.

Can I use green or brown lentils instead?

Yes, but they hold their shape more. The soup won’t be as creamy, and the cook time will be longer (35–40 mins).

From My Kitchen To Yours

This soup is proof that pantry basics can still feel special. Make it once, and you’ll crave it every rainy afternoon after that.