Best Lentil Soup
This healthy lentil soup recipe comes together quickly with pantry ingredients. Simple spices, fresh greens and a squeeze of lemon make it the best! Vegan.
Updated by Kathryne Taylor on October 3, 2024
7266Comments
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This soup recipe was a long time coming! Over the years, I made some lackluster lentil soups that never saw the light of day on this website. No vegetarian food blog would be complete without a proper lentil soup, though, so I perfected one of my own.
Here it is. My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it’s the best lentil soup I’ve ever had.
The original title of this recipe was “Spiced Vegan Lentil Soup,” which is accurate, but a mouthful. With over 500 five-star reviews, I think it’s safe to call this the Best Lentil Soup. Period.
Whether you’re looking to lighten up your meals or warm up with a steaming bowl of soup, this healthy lentil soup recipe is for you! It’s one of my all-time favorites and I hope it becomes a staple in your kitchen as well.
How to Make the Best Lentil Soup
Five reasons to love this recipe:
- The recipe calls for seasonal vegetables and affordable pantry ingredients, but tastes gourmet.
- This lentil soup has an amazing hearty texture that’s lightly creamy (yet there is no cream). The trick is to blend up a portion of the soup once the lentils are tender, and then pour it back into the pot. It’s like magic.
- This nutritious, well-balanced soup counts as a meal if you enjoy a generous portion. Lentils are rich in protein, fiber, iron and folate.
- Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day.
- This soup freezes and defrosts well. Make soup now and enjoy it later!
Watch How to Make Lentil Soup
Please let me know how this lentil soup turns out for you in the comments. I’m always so eager to hear from you.
If you love this soup, check out my hearty vegetarian chili, favorite black bean soup and pinto posole. You can check out all my soup and stew recipes here.
Don’t miss my lentil minestrone recipe in my cookbook—if you’re a fan of this soup, you’re going to love it.
Best Lentil Soup
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.
Ingredients
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes, lightly drained
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
Instructions
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
- Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
- Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
Notes
Soup recipe roughly based on America’s Test Kitchen’s lentil soup in The Complete Vegetarian Cookbook, with reference to The First Mess’ favourite lentil soup.
Recommended equipment: (affiliate links) I love my Vitamix blender and Le Creuset 5.5-quart Dutch oven. For more of my favorite cooking tools, shop my kitchen essentials.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I have just made this soup and it is great! I can see what you mean by creamy without having cream in it! Thank you. I also appreciate your Granola recipe which I use all the time now. Cheers!
Well, it’s not often a receipt claiming it’s the “best” truly loves up to this very high bar… but this one comes extremely close! I had to make a free substitutions and had to add another 4 cups of broth, otherwise I followed the recipe to the letter…and oh boy, out was amazing. Full transparency, in not a lentil lover; never had a truly great lentil dish, but this is it. Flavorful, natural, wholesome. I ended up sharing the recipe with lots of friends who had a chance to try it.
Are the lentils added to the soup dry or am I soaking them first?
No need to soak, they will cook in the soup. I hope you enjoy it!
Hi Kate,
Can I make the recipe using cooked lentils (canned lentils)?
I went through all the comments, but it doesn’t seem like anyone has asked this before.
Thank you :)
Sure, you will want to reduce the cooking time and liquid. I haven’t tried it so I’m not sure by exactly how much.
Can I use red lentils
Sure, others have and didn’t mind the result. You will need less cooking time and liquid as they don’t require as much.
I’ve never cared for lentil soup until this one. Just made it and the whole family and they loved it. The only thing I did different was substituted half the veggie broth for bone broth to up the protein. Overall, very delicious!
Thank you, Alexandra!
I made this tonight and it is my new favorite way to make vegetable soup ❤️ Thanks for the great recipe!
You’re welcome, Stacy!
I do believe this is my all-time favorite soup and make it all the time, freeze it, etc. I would like to know, Since I make about 4 batches at a time… How many ounces in one serving? Thank you so much much! I can’t wait to try some of the other Recipes!
I don’t have ounces for serving, sorry! Roughly 1.5-2 cups is a serving.
I just finished my first bowl and I’m a believer! It truly exceeded my expectations. I’m new to your site and I’m looking forward to trying more of your recipes!
Thank you, Beth!
This recipe is amazing!! I’ve been this shop for the past couple years and it’s a fav in my home. I have added about 1/2 teaspoon of fresh ground coriander and the flavours really do sing well.
Thanks for the recipe ♥️
You’re welcome, Nancy!
This is a delicious soup. The spices and herbs in this recipe are perfect.
It was both delicious and pretty. I am very new to lentils as previous experiences was not outstanding. This soup made according to recipe is outstanding and pairs perfectly with a baguette. I was smart enough to double the recipe so there is plenty for the freezer.
This was a wonderful recipe! My whole family loved it! Only thing I did differently was put crushed tomatoes in instead of diced and I used chopped fresh spinach instead of kale. Delicious!!
Great to hear, Sandra! I appreciate your review.
It was alright
This was delicious! My husband was sneering when I said I was making Lentil soup for dinner, then ended up going back for seconds. Such a filling and healthful soup. I would say there is definitely more than 4 servings. I fed my family of five with plenty for left overs.
That’s great to hear, Liv!
Made mostly as directed. I didn’t have red pepper and used spinach (using what I had)
Had to cook it about 40 minutes longer- I think my lentils are near the end of their time- but it’s pretty good. I had 2 1/2 bowls- I’m stuffed.
I also toasted a slice of French bread as an accoutrement. I can already tell it will be better tomorrow.
perfect everything in the pantry soup! i am allergic to onion, i was out of thyme, and i used spinach instead of kale, but okept everything else the same and it was sooo tasty!
I am very grateful for so many cookieandkate recipes. This lentil soup is perfect: bright, tangy, flavorful. Love the spice combo and extra EVOO, gives rich flavor. I made the recipe almost exactly as written, except that I added a cube of veggie bullion (I like strong flavor), and I used a huge yellow onion with an additional carrot from the Farmers Market. I used San Marzano canned tomatoes – the flavor really does stand out from other types of tomatoes. This soup was what I needed to nurse the flu/cold I just picked up. Thank you Kate.
You’re welcome, Carlotta! I appreciate your review.
I’ve made many lentil soups. I can’t get over how good this one was and it’ll be my go to lentil soup from now on. The spices and the blending topped it off and the lemon juice added great flavour.
I have made this several times and really love the recipe. This time I tinkered with it a bit and added sweet potatoes and a little Italian sausage. I was making a pot for my daughter, who just had her first baby, and as I’ve just discovered the health of flaxseed to the diet, I added some flaxseed meal! It turned out great. Thank you for such wonderful recipes,
You’re welcome, Liz! I appreciate your review.
I didn’t expect my husband to really like a lentil soup (no meant, ya know!) – but he did and went back for seconds. I had a patty pan squash I wanted not to go to waste – so added that as well. Very hardy and delicious! Thank you!!
You’re welcome, Judy!
This really is the Best Lentil Soup. I use red lentils, which tend to fall apart a bit, and there is no need for the blender step. The soup looks beautiful with red lentils and the kale.
Great to hear, Lisa!
I woke up craving this soup. I guess because the weather turned cooler. I have some wonderful soup cook books, but this is my very favorite soup! I had never cooked with collard greens and I absolutely love them. I could eat the whole pot myself!
This is delicious! I added a small half of zucchini for added veggies in the blender with the soup. Definitely making again!
Great to hear, Realynn!
I just amped this up by using fire roasted crushed tomatoes instead of the regular. Game changer.