Can You Use Canned Lentils Instead of Dry in Soup? The Ultimate Guide

December 15, 2025 •

4 min read

According to the Food and Agriculture Organization of the United Nations, lentils are a key food source globally. Many home cooks find themselves with a can of pre-cooked lentils, wondering if they can use canned lentils instead of dry in soup to save time and effort. The answer is yes, but the method requires different timing and liquid ratios to ensure a successful and delicious dish.

Quick Summary

This guide explains the key differences between canned and dried lentils for soup making, including texture, cooking time, and flavor. It provides a simple comparison table and detailed instructions on how to use canned lentils effectively while avoiding a mushy result. Learn how to adjust liquid and seasoning for a perfectly hearty lentil soup every time.

Key Points

Timing is key: Add canned lentils near the end of cooking (last 10-15 minutes) to prevent them from becoming mushy, unlike dry lentils which need to simmer.
Rinse to control sodium: Always drain and rinse canned lentils to remove excess salt and canning liquid before adding to your soup.
Adjust liquid: Reduce the amount of broth or water called for in the original recipe since canned lentils are already hydrated.
Thicken the soup: Since canned lentils don't release starches, use an immersion blender to puree a portion of the soup for a thicker consistency.
Flavor absorption: Canned lentils absorb flavors more quickly, so you can add them to an already-simmered, flavorful broth for a quick boost.
Puy lentils are an exception: Avoid using canned Puy (French) lentils if you want them to break down, as they hold their shape much more than other varieties.

Canned vs. Dry Lentils: The Key Differences

When making soup, the primary difference between canned and dry lentils lies in their preparation state. Dry lentils are raw and require significant cooking time to become tender and release their starches, which naturally thickens the soup. Canned lentils, on the other hand, are already cooked and softened during the canning process. This pre-cooked state is the main reason for the differences in how you add them to your recipe and the final outcome of the soup.

Texture and Consistency

Dried lentils, when cooked properly, offer a firm, pleasant texture that holds its shape well, especially varieties like brown or green lentils. Canned lentils are much softer and can become mushy if overcooked, which is why timing is crucial when adding them to your soup.

Flavor and Sodium

Dry lentils have a clean, earthy flavor that intensifies as they simmer and absorb the surrounding spices and broth. Most canned lentils come packed in a liquid that often contains added sodium. Rinsing and draining canned lentils is a vital step to control the sodium level and remove any metallic aftertaste from the canning process.

How to Use Canned Lentils in Your Soup

Using canned lentils is an excellent way to create a hearty soup in a fraction of the time. However, a direct one-to-one substitution from a dry lentil recipe will lead to a watery, overcooked result. Follow these steps to adapt your favorite recipe:

Adjusting the Timing

Delay the addition. Unlike dry lentils that are added at the beginning, canned lentils should be stirred in towards the end of cooking. This prevents them from becoming too soft and disintegrating. Add them in the final 10-15 minutes of simmering, giving them just enough time to heat through and absorb some flavor.
Monitor thickness. Since canned lentils won't release starches to thicken the soup, you may need an alternative method. Mashing a portion of the soup with an immersion blender or simply mashing some of the lentils against the side of the pot is an effective way to create a thicker, creamier texture.

Modifying the Liquid

Reduce the broth. A dry lentil recipe accounts for the liquid that the raw lentils will absorb. Since canned lentils are already hydrated, you will need less broth or water. A common adjustment is to reduce the liquid by about one cup when substituting two 15-ounce cans for one cup of dry lentils.
Rinse thoroughly. Always drain and rinse canned lentils under cold water before adding them to your soup. This removes excess sodium and the starchy liquid they are packed in, allowing you to control the final seasoning.

The Versatility of Canned Lentils

Beyond soup, canned lentils are a versatile ingredient that can be incorporated into many dishes for a quick and nutritious boost.

Other Uses for Canned Lentils

Salads: They can be added straight from the can (after rinsing) to salads for added protein and fiber, like in a classic French lentil salad with vinaigrette.
Curries and dals: Just like with soup, adding canned lentils to a curry or dal near the end of cooking can significantly reduce the prep time for a flavorful meal.
Veggie burgers: For a quick vegetarian patty, canned lentils can be mashed and combined with other ingredients like breadcrumbs and spices.
Pasta sauce: Stirring rinsed, canned lentils into a tomato-based pasta sauce adds body and protein for a hearty meatless meal.

Comparison: Canned vs. Dry Lentils in Soup


Feature	Canned Lentils	Dry Lentils
Preparation	Already cooked, rinsed before use.	Uncooked, requires rinsing and simmering.
Cooking Time	Very fast; added near end of cooking.	Requires simmering for 30-45 minutes.
Texture	Softer, can become mushy if overcooked.	Firmer, holds shape well in soup.
Flavor Control	Need to rinse to control sodium; flavor is less earthy.	Absorb soup flavors deeply; can be seasoned from scratch.
Sodium Content	Often contains added sodium; check labels.	Naturally low in sodium; can be salted to taste.
Cost	More expensive per serving than dry lentils.	More economical per serving.
Thickness	Won't thicken soup naturally; requires mashing.	Releases starch to naturally thicken the soup.

Conclusion

Using canned lentils instead of dry in soup is not only possible but also a fantastic time-saver for busy cooks. The key to a successful substitution lies in understanding the fundamental differences in their texture and preparation. By adding them later in the cooking process, rinsing them thoroughly, and adjusting the liquid, you can achieve a delicious and hearty lentil soup without the long simmer time. While dried lentils offer a superior texture and purer flavor profile, the convenience of canned lentils is an undeniable advantage for a quick, nutritious meal. Your weeknight dinners just got a whole lot faster and easier.

Helpful Resource

For more in-depth information on cooking with lentils, check out Lentils.org, a resource dedicated to the legume's uses and benefits.

Frequently Asked Questions

Yes, you should always drain and rinse canned lentils under cold water. This removes excess sodium and any starchy liquid from the canning process, giving you more control over the flavor of your soup.

Since canned lentils are pre-cooked and don't release starch, you can thicken your soup by mashing some of the lentils against the side of the pot or pureeing a portion of the soup with an immersion blender before serving.

Add canned lentils during the last 10-15 minutes of cooking. This gives them enough time to heat through and absorb flavor without becoming mushy.

The flavor may be slightly different, as dried lentils impart a deeper, more earthy flavor after long simmering. However, by rinsing canned lentils and adding them to a flavorful broth, you can still achieve a delicious soup.

It is not recommended to add canned lentils at the beginning of a slow-cooker recipe, as they will turn to mush. If you must use them, add them in the last half hour of cooking.

No, dry lentils are typically more economical per serving than canned lentils. If cost is a primary concern, dry lentils are the better option, especially for large batches.

As a general rule, you can substitute two 15-ounce cans of rinsed and drained lentils for one cup of dried lentils, while also reducing the total liquid by one cup.