Lentil Soup (seriously amazing!)

Don’t settle for bland Lentil Soup! Make it right and you’ll have everyone begging for seconds….and thirds… This lentil recipe is the best nourishing, simple dishes you can make with dried lentils that’s 100% delicious. Use green lentils, red lentils, brown lentils or a lentil soup mix.

All it takes is a hint of spice flavourings, bay leaves and finishing it off with a touch of lemon to elevate this soup. It’s an easy recipe that delivers terrific results, a 5 star reader favourite with hundreds of feedback from readers!

Close up of bread being dunked into Lentil Soup

Lentil Soup

Lentil soup is quite possibly the least sexy sounding soup on the planet.

At least, in my world. Regular readers know that I’m all about big flavours. Spicy, herby, curries – kapow, kapow, kapow!

But you know what? A well made Lentil Soup recipe is can’t-stop-eating-it good. You’ll go back for seconds and thirds, then you’ll be taking big tubs of it to work for lunch and happily have it for dinner again.

And – I’m going to say it (*head swell*) – plenty of readers have said this is the best lentil soup they’ve ever had!

A well made Lentil Soup recipe is can’t-stop-eating-it good.

Close up of ladle scooping up Lentil Soup from a white pot, fresh off the stove

Is lentil soup good for you?

If you’re wondering if lentil soup is good for you, the answer is yes! Lentils are nutritious, rich in minerals, protein, low in fat, high in fibre (digestive health). They are a terrific vegetarian source of protein with 25% of the calories in lentils attributable to protein.

Lentils are a carbohydrate, but it’s slow burning which means it keeps you fuller for longer. Studies also suggest that lentils are good for heart health.

The added benefit is that they are low in calories with 116 calories in 1 cup of cooked lentils (which is roughly the amount per serving of this lentil soup).

Why settle for a bland Lentil Soup when you make a standout one? Just a hint of spices and finishing it off with lemon zest makes all the difference! www.recipetineats.com

What does lentil soup taste like?

My lentil soup tastes savoury and has a flavour boost from a hint of spices. There’s an undertone of natural sweetness from the soffrito flavour base of onion, carrot and celery. My favourite part is the texture! It’s thick and comforting, and just made for dunking in hot crusty bread!

What goes in Lentil Soup

Here’s what goes in my lentil soup. Nothing fancy, just everyday ingredients.

So what makes this Lentil Soup so good?

  • A touch of spices.
  • Cooking the onion, carrot and celery slowly so they sweeten and make a beautiful flavour base.
  • Lemon – The “secret” ingredient. Yes really. Little tip I picked up from Ina Garten. Just a bit of zest and squeeze of fresh lemon makes all the difference which takes it from really good to great!

Ingredients in Lentil Soup

Do you cook lentils before adding to soup?

Nope! Dried lentils cook in 35 minutes in the soup, and there’s no need to soak them either!

What type of lentils are best for lentil soup?

Dried lentils are best for lentil soup. You can use most types of lentils for this recipe – brown, green, red or yellow, though it will affect the colour of the soup. I’ve used green lentils, pictured below.

The only type of lentil I do not recommend is Puy Lentils (little black French lentils) because they hold their shape and don’t soften like other lentils.

Can you used canned cooked lentils?

Yes you sure can, and directions are provided in the recipe notes. But it’s better made with dried lentils because of the texture in the soup, there’s only 10 minutes difference in cook time and it’s more economical!

Green Lentils

How to make Lentil Soup from scratch

  • Sauté your onion, garlic, carrots and celery over over low heat for almost 10 minutes. Take your time here – the lower the heat, the longer you take, the more these will transform to create an incredible flavour base for the soup!
  • Add everything else other than the lemon;
  • Simmer 35 minutes until lentils are soft; and
  • Finish with a dusting of zest and spritz of lemon.

A hint of lemon earthiness from the zest and touch of freshness from the juice just jazzes up the soup and takes it to that next level!

You’ll find that the lentils mostly breakdown and naturally thicken the soup. But what I like to do to get a really luscious creamy texture is to give the soup a quick whizz with a blender stick (or transfer a couple of cups to the blender) to puree SOME but not all the lentils.

That way you get the benefit of both worlds – creamy soup with soft bits of lentils. YES!

How to make an easy Lentil Soup

Close up of cheesy garlic bread being dunked into Lentil Soup

How to store lentil soup

Lentil Soup will easily keep for 5 days in the fridge, making it ideal for cooking on the weekend and serving throughout the week. And it also freezes 100% perfectly for 3 months – even longer!

Every time I make Lentil Soup, I always wonder why I don’t make it more often. It’s healthy, filling, super economical, freezes perfectly, versatile and it’s seriously good.

Serving this with some sort of warm crusty bread for dunking is not optional. It’s an essential part of the Lentil Soup experience.

But it is optional whether you slather said bread with butter, or grill it with cheese!  Here are a few options – including making your own ultra easy homemade bread with NO YEAST:

– Nagi xx

Lentil Soup
Watch how to make it


Close up of bread being dunked into Lentil Soup


Lentil Soup

Recipe VIDEO above. Don’t settle for a bland lentil soup. Make it right, and you’ll have everyone begging for seconds…and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.  
Course Mains, Soup
Keyword Lentil Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 311kcal
Author Nagi@RecipeTin Eats


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


  • Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
  • Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup.
  • Add all remaining ingredients except the lemon and salt. Stir. 
  • Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
  • Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
  • Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!


1.  Lentils: This should work with any type of lentils except Puy Lentils (French lentils, small dark brown/black ones because they hold their shape). Red, yellow, brown, green. The colour of the soup will just be a bit different.

Cook times vary slightly as well so just start checking if the lentils are done at around 30 minutes.

I really urge you to make this with dried lentils if you can. Better texture and flavour compared to canned. However, to make this with canned lentils, use 2 x 400g/14oz cans of lentils (drained and rinsed) and reduce the broth by 1 cup. Simmer liquid for 20 minutes before adding the lentils then cook with lentils for another 15 minutes (don’t want to cook canned lentils for too longer otherwise they will turn into mush).

2. Storage: This freezes extremely well! Or keeps in the fridge for 3 to 5 days.

3. Nutrition per serving.


Serving: 421g | Calories: 311kcal | Carbohydrates: 48g | Protein: 18g | Fat: 5g | Sodium: 111mg | Potassium: 925mg | Fiber: 22g | Sugar: 5g | Vitamin A: 1930IU | Vitamin C: 11.5mg | Calcium: 73mg | Iron: 6mg

Lentil Soup recipe originally published March 2017, spruced up with new pics, new video and fresh new writing. Absolutely no change to recipe – it’s been a firm reader favourite from day 1, so I wouldn’t dare touch it!

More totally delicious lentil recipes:

  • Sexy Lentil Salad – try it, then you’ll get the name….
  • Dal – Indian lentil curry. The highest and best use of lentils, full stop!
  • Coconut Lentil Curry – outrageously addictive, and easy (I make this for a curry fix when I don’t have time for dal)
  • Mejadra (Middle Eastern Spiced Lentil Rice) – so good you can eat it plain, seriously!
  • Browse all Beans and Lentil recipes

Life of Dozer

He contributes less than nothing to this household, he actually contributes negative. Dropping fur everywhere, shaking vigorously so it flies everywhere along with an inordinate amount of sand, constantly sprawling out in my path so I’m forced to step over him (remember, I’m vertically challenged = giant steps).

Giant all over the backyard. Barks furiously at tree branches swaying in the breeze but I swear, he would happily show a robber where my jewellery box is in exchange for a pat.

Useless!!! (And yet we love them so much, don’t we?)

PS Another example of his uselessness – he spends 22 hours a day doing this. The other 2 hours are spent a) eating b) hoping to eat c) playing.




The post Lentil Soup (seriously amazing!) appeared first on RecipeTin Eats.

Chicken and Dumplings

Chicken and dumplings is all I can think about now that the weather is cooling off, and today I’m sharing with you one of my favorites. This scrumptious one-pot meal is full of creamy chicken and veggies and sure to become one of your favorites too!
Right now I am loving comforting food that gets our family together around the table. This chicken pot pie, Creamy Parmesan Herb Mushroom Chicken and chicken noodle casserole are some of my favorite comforting foods.
Chicken and dumpling with carrots and beans.

Easy Chicken and Dumplings Recipe

Bring a comforting meal to the table and gather your family around with this easy to make chicken and dumpling recipe. It is warm, thick and pure comfort and just what a family needs to stick together. I love the smell of all the seasonings over top the chicken and vegetables. The dumplings are made from scratch and add that bread like dough filling to the chicken. Creamy, chicken and vegetables with dumplings over top makes these the perfect family meal, for sure!

When I make this meal my kids are thrilled beyond measure and can’t wait for such a great meal to come home to after school. During the week is our favorite time to make this. It is simple and easy to make. It comes together in less than an hour and makes for the best family meal. Chicken and dumplings is paired together perfectly and has the perfect combination of chicken, fresh vegetables and dumplings within the meal. Make this complete meal all in one pot today!

What are Chicken and Dumplings?

I’ve been making all kinds of comfort food recipes lately but this chicken dish is my go-to when I want something simple, tasty, and of course, comforting! It has all the components of a great chicken pot pie, but instead of a flaky pie crust on the outside, it has soft, moist, absolutely delicious dumplings!

The dumplings cook right in the middle of all those yummy veggies making this a fantastic one-pot meal. Gosh, I just love recipes like that! Less dishes to wash makes for a very happy Liz! Wouldn’t you agree?

What do you Need to Make Chicken and Dumplings?
This delicious recipe calls only for the best ingredients. All the different vegetables, herbs, and spices are what make this meal memorable. Remember all the exact measurements are included at the bottom to help you create this easy and tasty cuisine.

  • Yellow Onion- can use a sweet onion if needed 
  • Celery- adds a fresh taste and crunch
  • Carrots- excellent source of fiber and flavor
  • Unsalted butter- I normally use unsalted butter but salted will work too
  • All-purpose flour- this helps thicken the broth as well as the dumplings
  • Chicken broth- helps tie everything together
  • Cooked chicken- make sure the chicken is already cooked prior to starting this recipe
  • Green beans- adds nutrition and flavor 
  • Salt and pepper- of course to taste
  • Baking powder- key to achieving the perfect dumpling mixture
  • Coarse salt- a little goes a long way
  • Fresh parsley- adding this fresh herb will make all the difference and bring out the flavors
  • Whole milk- I use whole milk but you can switch it for a plant based milk if needed. 

How to Make Chicken and Dumplings:

This recipe is exactly what it is called, EASY chicken and dumplings. People are sometimes hesitant to rely on a homemade recipe from scratch. However, when you taste it you will be amazed at how something so simple to make is extremely delicious as well as nutritious. 

This is one of those meals that takes little preparation but can fill a family. These steps will help you create this dish in no time. And as always, the exact measurements needed are included in the recipe at the very bottom! 

  1. Sauté vegetables: In a large saucepan over medium heat, melt butter and add onion, celery, and carrots. Cook, stirring occasionally, until onion is translucent, about 4 minutes.
  2. Bring to a boil: Add flour and cook, stirring, for 1 minute. Slowly add broth, stirring constantly, and bring to a boil.
  3. Add in chicken and green beans: Reduce heat and simmer for 5 minutes. Stir in chicken, green beans, and salt and pepper to taste.
  4. Make the dumplings: In a large bowl, make the dumplings by mixing together the flour, baking powder, coarse salt, and fresh parsley. Cut in butter until evenly distributed throughout the flour and stir in milk. Drop heaping spoonfuls of dumpling batter on top of chicken mixture.
  5. Simmer: Cover and simmer until dumplings are cooked through, about 12-14 minutes. Garnish with additional chopped parsley before serving.
The process of cooking chicken in dumplings in six photos with storing the carrots and celery, adding in powder, stirring in broth and chicken then making a roux and adding that to the pot to simmer.

How Many Servings Does this Recipe Yield?

This recipe yields about 6 servings. It is perfect for weeknight dinners when you do not have a lot of time to prepare something , but still want to fill up on something tasty and nutritious. 

What Can you Pair with Chicken and Dumplings?

When it comes to dumplings, it already does incorporate a lot of different fresh vegetables in the mix, so you are getting a variety with this all in one dish. You could always go for a side salad that has fresh fruit or vegetables in it. There is a wider variety of vegetables to choose from so you could steam a couple of your favorite on the side.
Different variations of potatoes such as mashed or baked potatoes could compliment it. Another possible option is garlic bread. I have found that cooking some rice such as jasmine rice is a good side to serve with it as well! 

Chicken and dumplings with carrots and beans.

Tips and Tricks for Making Chicken Dumplings:

I personally like to cut up a rotisserie chicken that I picked up from the store to save me a bit of time and effort. And you can also chop your veggies ahead of time too, so when it’s time to pull dinner together you can have it ready in a snap! 

If for some crazy reason you happen to have leftovers you are able to store this in the fridge for an additional 1-2 days. If you’ve never made chicken and dumplings before you simply MUST give this recipe a try! You’ll love this comfort food classic!

Here Are More Delicious Chicken Recipes to Try:

  • Honey Garlic Chicken Recipe 
  • Tikka Masala Recipe
  • Baked Chicken Thighs Recipe
  • Kung Pao Chicken
  • Brown Sugar Balsamic Chicken and Vegetables 


Chicken and Dumplings

Comfort food at it’s finest with this easy and delicious family friendly meal!
Course Dinner, Main Course
Cuisine American
Keyword chicken and dumplings, chicken and dumplings recipe, dumplings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 297kcal
Author Alyssa Rivers


  • 1 small yellow onion minced
  • 1 stalk celery thinly sliced
  • 2 carrots peeled and diced medium
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups cooked chicken diced
  • 1/3 pound green beans trimmed and cut into 1 inch pieces
  • salt and pepper to taste

For the dumplings:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons cold unsalted butter cut into cubes
  • 1/2 cup whole milk


  • In a large saucepan over medium heat, melt butter and add onion, celery, and carrots. Cook, stirring occasionally, until onion is translucent, about 4 minutes.
  • Add flour and cook, stirring, for 1 minute. Slowly add broth, stirring constantly, and bring to a boil.
  • Reduce heat and simmer 5 minutes. Stir in chicken, green beans, and salt and pepper to taste.
  • In a large bowl, make the dumplings by mixing together the flour, baking powder, coarse salt, and fresh parsley. Cut in butter until evenly distributed throughout the flour and stir in milk. Drop heaping spoonfuls of dumpling batter on top of chicken mixture.
  • Cover and simmer until dumplings are cooked through, about 12-14 minutes. Garnish with additional chopped parsley before serving.


Updated on March 22, 2020

Originally Posted on October 2012


Calories: 297kcal | Carbohydrates: 27g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 771mg | Potassium: 438mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4027IU | Vitamin C: 13mg | Calcium: 89mg | Iron: 2mg

Chicken and dumplings in a bowl with carrots and asparagus.

Easy Chocolate Brownies – best ever, super fudgy!

What makes a good brownie? Using both cocoa AND melted chocolate, and butter instead of oil. What makes the BEST chocolate brownies in the world? Adding in a generous amount of dark chocolate chunks. Fudgy, as gooey as you want, and very, very chocolatey, this homemade brownie recipe is incredibly easy, made in one bowl, and incredibly forgiving!

Choose how gooey you want them, just follow the bake times and my “toothpick smearing” test. Brownies can be frozen for up to 3 months, but nothing quite compares to when they’re freshly made, and still slightly warm….

Homemade Chocolate Brownies

These homemade brownies are every chocoholics dream come true.

  • Need a chocolate fix urgently? These will be in the oven in 15 minutes flat (if not faster).
  • Hate washing up? Just one bowl to deal with here.
  • Like your brownies outrageously chocolatey, fudgy in the middle and the signature paper thin crackly top? This one delivers in spades.
  • Not such a confident cook? This recipe is astonishingly forgiving. Even if you overcook them, they might look cakey, but they still have that rich, fudgy mouthfeel. There’s just not enough flour in these to make them dry and overcooked!

And look ↓↓↓ Super fudgy yet you can actually pick it up, rather than scooping up gloops of raw batter!

Close up of hand holding super fudgy chocolate brownies

And that crinkly top we all know and love!

Overhead photo of brownies with crackly top

What makes a good brownie

The secret to a really great brownie is using both melted chocolate AND cocoa powder, plus butter instead of oil (because butter has way better flavour than oil). The combination of these plus minimal flour, just enough to make a barely-set batter, and brown sugar rather than white (for extra moisture and chewiness) is what will deliver that perfect rich, fudgy brownie you’ve been dreaming about.

And to make a killer brownie, stir through a generous amount of chocolate chunks. Not only will you get little pockets of gooey chocolate, it also makes the brownie extra fudgy because some of the chocolate melds in with the batter as it bakes!

What makes a good brownie - less flour, more butter and chocolate

Making homemade brownies

These dreamy brownies start by melting chocolate and butter together before whisking in eggs and vanilla. Then just mix in flour and coco powder, and lastly stir in the let’s-pretend-it’s-optional chocolate chunks. Scrape into lined pan and bake!

How brownies are made

How to tell when brownies are done

Stick a toothpick in the centre of the brownie, hold it for 2 seconds, then take it out.

  • super gooey – if there is a lot of smear on it (24 minutes bake time)
  • moist and fudgy (my favourite) – if the toothpick gets a brown strain and has some smear on it (28 minutes)
  • cakey (but still fudgy mouthfeel) – toothpick is clean with just a few crumbs (32 minutes). But still really moist (because this recipe only has 1/2 cup of flour in it, impossible not to be moist!).

Reduce cook time by 2 minutes if you opt not to use the extra chocolate stir ins.

How to tell when brownies are done - toothpick test

Fudgy, gooey brownies

The brownies in the photos and video are what I call “fudgy moist”. As in – super fudgy but not just a gloop of uncooked batter. You can pick it up with your hands rather than eating it with a spoon.

Hand picking up chocolate brownies

I have more elaborate brownies in my repertoire – such as these Outrageous Nutella Brownies (which certainly live up to their name!) and these Salted Caramel Stuffed Brownies (the caramel filling is creamy and set, like a soft fudge).

But this classic Chocolate Brownies recipe is the one I make most of the time. It’s my go-to because it’s everything I want in a brownie made with minimal fuss. The essential ingredients to make it super chocolatey, lovely and moist, and no unnecessary extras.

The other thing is that my brownie is sweet, but not tooth-achingly sweet. There are some brownie recipes out there that use almost double the sugar I do and they are far too sweet for me. The sugar in this recipe is just the right amount of sweet for me. No one has ever complained about my brownies not being sweet enough, that’s for sure! – Nagi x

Watch how to make it


Close up photo of stack of ultra fudgy chocolate brownies


Easy Chocolate Brownies

Recipe video above. These are my “go to” brownies, the one I have been making for years that’s super easy and outrageously chocolatey. The best fudgey chocolatey brownies made without fuss, in one bowl in 10 minutes. These are not the cakey kind, they’re soft fudgey kind. Super rich and moist!
Course Sweets
Cuisine South Western
Keyword best brownies, brownies recipe, chocolate brownies, easy brownies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 – 16
Calories 212kcal
Author Nagi | RecipeTin Eats


  • 200g / 14 tbsp unsalted butter (1 3/4 US sticks)
  • 200 g / 1 1/4 cups / 7 oz dark chocolate chips (Note 1)
  • 1 cup (175g) brown sugar , loosely packed
  • 3 eggs , lightly beaten
  • 1 tsp vanilla extract
  • 1/2 cup (75g) plain flour
  • 1/4 cup (30g) cocoa powder
  • Pinch of salt
  • 180g/6oz dark chocolate block/bar (optional) , chopped into chunks rather than shards, (bittersweet or semi-sweet, cooking chocolate) (Note 2)

Alternative stir in

  • 1.5 cups roughly chopped walnuts (or other nuts)


  • Preheat oven to 180C/320F (160C fan forced).
  • Spray a 20cm/8″ square tin with oil and line with baking/parchment paper with overhang (Note 2).
  • Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
  • Add sugar, mix, then add eggs and mix well until smooth and molten.
  • Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
  • Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
  • If you didn’t use the extra chocolate for stirring in, reduce cook time by 2 minutes.
  • Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don’t last that long!) or freeze for 30 months.


1. Chocolate – Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate.

Also use cooking chocolate bars for the add in chunks (though eating chocolate will work here too, just that not all types/brands will melt so you get a smooth molten ooze like you see in the video)

2. Lining pan – Have overhang so you can lift the brownies out of the tin.

3. Baking measures – Cups, tbsp and tsp measures differ slightly in size between countries. For most recipes on my blog, the difference is not enough to make a difference, or the difference is relative and consistent across all ingredients in a recipe. Where the difference DOES matter, I specify the measurements for different countries, like I do for my Chewy Oatmeal Raisin cookies. For this recipe, it DOES NOT matter so you can use cups or weights per the recipe, no matter which country you are in. The only exception is Japan, please use the weight measures, not cups.

4. Storage – airtight container for 4 days, refrigerate only if it’s very hot. Or freeze for up to 3 months.

5. Nutrition per brownie, assuming 16 pieces, without extra chocolate stir through.


Serving: 48g | Calories: 212kcal | Carbohydrates: 21g | Protein: 2.6g | Fat: 14.5g | Saturated Fat: 8.9g | Cholesterol: 58mg | Sodium: 98mg | Potassium: 64mg | Fiber: 0.5g | Sugar: 15.5g | Vitamin A: 350IU | Calcium: 20mg | Iron: 0.9mg

Originally published August 2016. Updated with new photos and brand new video in 2020.

All things Brownies

And more irresistible bars and slices

Life of Dozer

Dozer hates being hugged. Don’t know why. I mean, what dog doesn’t like their face being squished like this in a chokehold grip?

Nagi gripping Dozer in chokehold grip



The post Easy Chocolate Brownies – best ever, super fudgy! appeared first on RecipeTin Eats.

Air fryer French Fries

Learn how to make the BEST super crispy air fryer french fries in under 20 minutes! Air fryer french fries are so delicious and simple to make. Plus, they taste better than take-out and are much healthier than deep-frying!

If you haven’t ventured out and started using an air fryer yet, now is the time! Being able to make better than restaurant quality french fries at home is a total game-changer. The way they taste is incredibly irresistible and that crunch you get is out of this world. So it’s time to start using this hot kitchen gadget and it will quickly become one of your favorite appliances in no time.


I love the simplicity of the ingredients for these air fryer french fries. They are perfectly crispy and frugal too. Here is a breakdown of what you will need to make a batch:

Potatoes: Making french fries for sure requires some easy to work with potatoes. I prefer russet or Yukon potatoes because they fry up well and are the right texture.

Olive oil: When you cook food in the air fryer you will find that you just need a small amount of oil. Foods end up being much healthier and delicious.

Cajun seasoning: I love the flavor of Cajun seasoning with my french fries. It makes the homemade fries taste fabulous. If you aren’t a fan of Cajun seasoning, don’t worry you can skip it or go with your favorite seasonings.

Salt and Pepper: You just need to add as much salt and pepper as you like. It doesn’t take a lot, just a dash or two and they will be perfection.


To make amazing crispy fries in the air fryer you just need to start by scrubbing the potatoes. Then cut them into even pieces that are 1/4″.

Place the french fries in a large bowl with the olive oil and your seasonings. Toss well so all the fries are coated well.

Add the french fries to the air fryer and cook for 12-15 minutes. For best results, shake them halfway through so they cook evenly. Once they are as crispy as you want they are ready to serve.

I can’t get enough of this spicy mayo for dipping the crispy fries in. It literally takes less than 5 minutes to make.


There are several air fryers out there to choose from. Whichever model you use, it’s best to buy a 5-6 qt so it’s large enough. Here are some of my favorite models:

Instant Vortex 4 in 1 Air Fryer: This is the one that I have and I can’t tell you how much I love it! It’s perfect for making french fries, fried chicken, and more!

Cosori Air Fryer: Here is another fantastic option for you. It’s 5.8 qt. and has a digital touchscreen for easy usage.

GoWISE Air Fryer: You will love this model too. It also has a digital screen and comes with a recipe book too.


You can season these french fries with pretty much anything you love. Here are a few suggestions to try when you are looking for some variety:

  • Chili Powder
  • Cumin
  • Cayenne Pepper
  • Onion Powder
  • Ranch Seasoning
  • Italian Seasoning
  • Dried Basil
  • Sweet or Smoked Paprika


If you’ve tried to reheat fries in the past and felt like they were soggy, you aren’t alone! If done correctly you can enjoy reheated fries that taste almost as great as the did the day you made them.

To start, you can store the fries in the fridge up to 5 days or up to 60 days in the freezer. Either way, remove the fries from the fridge or freezer and let them defrost until they are close to room temperature.

Then you can reheat them in the oven at 425 degrees for up to 5 minutes. They don’t take long to reheat, so keep an eye on them. Another option would be to put them in the air fryer and heat them for around 5 minutes or until they are the texture and temperature you want. Enjoy!


Air fryer French Fries (Super Crispy in 15 Minutes!)

Learn how to make the BEST super crispy air fryer french fries. Homemade french fries are so delicious and simple to make. Plus, they taste better than take-out!
Course Side Dish
Cuisine American
Keyword air fried, air fryer, easy, french fries, side dish
Prep Time 5 minutes
Cook Time 12 minutes
0 minutes
Total Time 17 minutes
Servings 4 servings
Calories 120kcal


  • Air Fryer
  • Cutting board
  • Kitchen Knife


  • 2-3 medium Russet potatoes (or Yukon)
  • 1 tablespoon olive oil
  • 1 tablespoon cajun seasoning (optional)
  • salt (to taste)
  • pepper (to taste)


  • Pre-heat air fryer to 37F. Wash potatoes and cut into 1/4” fries.
  • In a large bowl, toss the potatoes, olive oil, and seasoning.
  • Transfer into the pre-heated air fryer and air fry for 12-15 minutes, shaking halfway through, until desired crispiness is achieved.
  • Serve immediately with Spicy Mayo or your favorite dipping sauce.


Serving: 1serving (1/4th recipe) | Calories: 120kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 484mg | Fiber: 2g | Sugar: 1g | Vitamin A: 862IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg