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
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: I love my Vitamix blender and Le Creuset 5.5-quart Dutch oven (affiliate links).
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.
Can you use canned lentils instead?
That’s a good question. I think you could, but since the lentils absorb a lot of moisture, you’ll probably need to reduce the amount of broth. I’m just not sure by how much.
I made this for a church function, and everyone loved it, I was asked over and over for the recipe. I am making it again today for the second time. I would like to say if you have tried a recipe, it doesn’t go anyone for you to comment how good it looks.(There my pet peeve for the day)
So glad that your congregation enjoyed it, Sandra!
So good!!! I don’t like cumin so I only added a dash. I also added 1/2 cup barley and 1/2 cup lentils instead of the full cup of lentils. I used frozen kale because it was all I had on this rainy day. This soup is a total winner and will be added to the soup line up for sure!!!
Hey, Jenn – so glad your variations worked out! Sounds like the perfect match for a rainy day.
I love you! This IS the best lentil soup ever! I just discovered your blog this morning and now I’m a true follower!
Hi Barbara – so glad this soup has made a good impression! It is one of my followers’ all-time favorites. Happy to have you here :)
I’ve never commented on a blog or website before but I made this recipe and it’s SO delicious that I had to come back to comment!! The lemon really makes it for me. Thank you for sharing!
This is so great, Andrea! I hope to see you around the blog more :) Happy you enjoyed the soup.
Hi Kate, I have tried this soup twice and it was delicious. I did not do the step of blender but I am sure it will be delicious. You have the perfect ingredients and spices in this recipe. Perfect for the winter months!! Thank you
That’s great to hear, Archana! Thanks for commenting.
Amazing soup!!! Kids love it too!! Thank you :)
Would you know the calorie count for one serving?
Oh, I’m glad you (and the kids) enjoyed it, Vanessa! Right now I don’t have nutritional information / calories for my recipes – but I’m busy working on a solution. I should have one figured out soon.
Thank you for getting back to me!
I’m using an app called MyFitnessPal to track my caloric intake. I was able to add your recipe to it and it gave me the nutrition facts including the calories for one serving, which is 267!
I made this recipe for the first time today and it was amazing. I omitted the curry because we don’t like that spice and I added yams. It was delicious. My husband is not a soup person and he really liked it! I will be making this again! Thanks for sharing!
You’re welcome, Anna! I’m super happy you were able to adjust it to your family’s preferences – and, just maybe, convert your husband to the soup side ;)
This looks more my style! Thanks for pointing me to this recipe, Kate!
Of course! Let me know how it turns out for you.
I really love the flavor of this soup. I make it at least once a month.
So glad, Steffanie! I love hearing when recipes make it into the regular rotation :)
Made this soup yesterday. When I first read it, I thought it was a bit of a strange combination of spices but I must tell you… it is delicious and the house smelled so yummy too! For anyone considering making this… do not leave out the fresh lemon juice!
:) Glad this exceeded expectations, Fay! And yep, the fresh lemon is a huge crowd-pleaser, definitely can’t leave that out.
Hello Kate,
I’ve just made your lovely vegan lentil soup, which turned out very well. I used half the tomato, although not drained, and added a little celery and it’s certainly a recipe I’ll make again.
Thank you for all the experimentation that led to your final masterpiece.
David
You’re welcome, David!
This soup is AMAZING! Holy cow the lemon in this just adds something that I never knew I was missing! I ate this for like a week straight & couldn’t get enough of it! PLUS it’s packed full of lentils my FAV! If you found this recipe and are thinking about making it, do yourself a favor and make it asap! Thanks so much for sharing, this will be one of my go-to’s now!
So happy this had such an impact, Rachael! :)
Warm, enriching, …. perfect!
:) Happy you enjoyed, Fred!
Thank you for this wonderful recipe. I’m making it again for the second time. Planning to take it to work to have for lunch this week. Tastes so good! I like to have it with pita bread and hummus.
Ooh, that sounds like the perfect side for this! I’ll have to try that myself :)
Delicious! I love making soups and this is my new favorite. I added celery and chick peas to it and used red lentils instead! I will try green next time. I went the kale route (used frozen kale) but I did not puree it. Because I like a kick, I used hot curry powder (from Penzey’s Spices). This soup will be made again and again, I already know it!
Ooh, sounds extra-spicy and delicious.
I made this and all I can say it wow! So good and filling and I love the ingredients. My whole house smelled beautiful!
Yes, whole-house deliciousness is definitely a perk of this soup :) So glad you liked it!
I made this today and it came out amazing! I skipped the blending and left it as a hearty soup and it’s so good!
This soup is absolutely delicious. I stumbled upon it while looking for a lentil recipe. I’ve made lentils before but never with this kind of spicy flavor. I’m subscribing to your blog!
Good to hear, Jovania! Thanks for the comment.
Ohhhmyygoossshhh this is ridiculously good! My first Lentil soup and made it for my entire family huge success! Thank you!
*Always* love hearing when the whole family enjoys it :)
I’ve made this for my family 3-4 times now and we LOVE it! Now I always use a whole pound of lentils and make a double recipe. I substitute turmeric, coriander, and cayenne pepper for the chili powder. Also, I substitute water for the broth, double the salt, and reduce the total liquid to 4 cups per recipe. Thanks so much!!!
You’re welcome, Joanna! Thanks for the doubling tips, too :)
Will this stay good in the freezer?
Yes, it freezes great! The only soups that don’t freeze well are dairy-based soups.
This is the BEST lentil soup ever….I made it and cannot leave it alone. It’s got alot of flavor without meat additives. You will not be disappointed
Thanks, Lenore!
Oh man! Just found and made this recipe. Legend -wait for it… dary! So great, thanks a bunch!
Thanks so much!
This soup is delicious! Thank you for the recipe… It has been our go to soup recipe the past few months.
Great to hear that, Nicole :) So appreciated.
I made this soup without using any oil and it was equally good.
Great!
I thought for a moment that you were including a live bat in this Spicy Lentil Soup recipe! Sorry, Cookie.
Fantastic recipe. Simple, hearty, flavourful and just delicious.
:) Thanks, Krys.
Delicious! P.S. Did you move to Austin from Kansas?!
I just lived in Austin for a month, for fun! I’m in Kansas City most of the time. :)
I’m thinking of moving there! What would you say is its personality and what types of people and culture (and food!) does it attract? I’m hoping to get out of the West Coast. Thanks, Kate!
Moving to Austin? Do it! The city is so fun and the people could not be more welcoming. It’s hip and modern with a slight Western vibe and attracts smart, energetic young people. You should go fly out there and check it out. Here’s my Austin restaurant guide for when you get there. :)
Great recipe, glad I found it! I used lemon pepper spice I the beginning instead of fresh lemon at end and it still came through nicely. I don’t like too much spicy heat so I cut the curry in half and used chili powder instead of flakes. Also use tomato sauce instead of diced and it was awesome comfort food.
Glad to hear your version came out well, Rondi!
OMG! This soup is the most tasty soup I have ever tasted! This is my second time making this soup and I think I will be making this soup weekly. I did it exactly as the recipe requires and it turned out just right! I did not have to add anything else. Thank you for sharing this wonderful soup and I can’t wait to try some of your other recipes.
:)
I just made this and it’s amazing (even my eight year old daughter is guzzling it, as we speak!). I substituted coconut oil for olive oil and spinach for kale. I also added a quarter cup of celery. Super tasty and am loving the lemon juice at the end – it really enhances all the flavours. Thanks for sharing.
Yum! Sounds so good, Joanne!
I am obsessed with your soup recipes! This may be my favorite of all time!! I make it with a quinoa-chickpea lime/curry/garlic side dish and usually just end up dumping it right in the soup. What a combo! I could eat this every day!
Tip for any other onion-phobes: the I blend onions in all my soups with some of the liquid and then add them back liquified because I want the flavor, but I don’t want to feel them. Works like a charm!
Tina, tell me more about this quinoa-chickpea lime/curry/garlic side dish, please!
Ugh, it’s so good! http://allrecipes.com/recipe/111515/quinoa-with-chickpeas-and-tomatoes/
I usually leave out the tomatoes (but it is yummy with them in, too!). I add a few sprinkles of curry powder in because, why not? Seriously, dump this right into the lentil soup and it’s unbelievably scrumptious!
Interesting variation, Tina! I’m sure some readers will benefit from the liquified-onion tip.
What a marvelous and deliciously nourishing soup recipe!
I made this today to take my mind off the inauguration. It worked! The soup is wonderful. Supper in 1 hour.
Cooking is a wonderful, soothing ritual. I’m happy this worked as a salve for you :)
the best part of this recipe? I went to write down the ingredients, before I went to the grocery store, and realized I had ALL of them on hand already! Love it. Thank you! Now I can get to cooking so much sooner!
Me too, but substitued spinach
Don’t you love it when the stars align like that? Let me know how it turns out, Colleen!
It was delicious! And still going strong with leftovers for lunch!
Really good but had to double the spices. Family will let me stay!!
Glad you figured out how to make yours flavor-packed, Charlie.
I’ve made this soup with and without the olive oil and it is equally good without it. Really good recipe in my opinion.
Thanks, Scott!
My family and I LOVE this soup! Very flavorful, satisfying, and it smells incredible.
Yes, this makes the whole house smell delicious, doesn’t it? So happy you enjoyed!
added diced sweet potato and half a lime juice…..very delicious.
Sounds filling and zesty, Wayne.
So tasty! This recipe is a big hit in this family!
:) Awesome!
Super soup! Really tasty and filling.
:)
Kate
this is truly an awesome soup recipe. I made it this week for our guests at our farm and it is a resounding winner. This has become my absolute, all time favourite, ‘go to’ lentil soup recipe
thank you
warm regards
Lisa
Oh, so happy this was a hit! Thanks, Lisa.
I’ve never commented on recipes online before, but I have to say, this is my favorite recipe to make and to eat. And I don’t usually care much for lentil soup. This recipe healthy and easy to prepare, but most importantly, it tastes really, really good! Something about it is a bit addictive to me–I find myself wanting to eat it for breakfast lunch and dinner, and to share it with friends. And I find myself wanting to follow the recipe the the T, which is unusual for me. But I really feel all the ingredients make it work (I left out kale once, and it was still really tasty, but not as perfect.) (My wife isn’t as in love with it as I am, but taste is a matter of taste, I guess…)I highly recommend!
This is all so great, Faye! & more for you, right? Haha!
Loved this soup so much I made a second batch for the freezer a few days later! Thank you!
Yes, this freezes really well-perfect for cold nights when you’re just *not* up for cooking.
This is my second time making this recipe. I NEVER like lentil soup until I made this. My husband loves it!!
YES a convert! :)
My whole family absolutely LOVED this recipe! I made it exactly as written and it is now my favorite soup. Super easy, super delish! Love the tang of the lemon balanced with the spices.
The lemon is the perfect final touch :) Glad you agree!
This is my favorite lentil soup recipe! For years I made my lentil soup from the Moosewood cookbook, but with your recipe I’ve found that I prefer a soup with more substance than what the Moosewood collective offers (it’s still a great recipe, just better as a side dish).
The last three times I’ve made this version I’ve added a large sweet potato (the white-fleshed variety), and I add it to the onions and carrots, and cook it until it blackens slightly. I also add 3-4 ribs of celery with the onions and carrots and double the amount of kale at the end, and do not blend any of it.
My partner, who insisted he never liked lentil soup, has never argued when I make this, and he always makes sure to help me finish my double batch before it can make its way into the freezer!
Thanks again for this amazing and incredibly versatile soup! xoxo
Yes, this one is much heartier than many lentil soups, and works really well as a main dish. Your version sounds awesome! Happy you & the husband enjoyed.
Can you double this recipe and it will taste just as good?
It should turn out just as well, yes!
I usually triple it, and it’s perfectly delicious. :)
I made this last night. I added cauliflower, used 5 carrots instead of 2 and forgot to add the lemon juice. No matter, it came awesome. The consistency was more like chili than soup probably because I blended the onions after cooking. Very good and will be going into my dinner rotation!!!
Yes, this is a much heartier soup than you may be used to. Definitely try the lemon juice next time! Other readers seem to really enjoy it. Glad this is going into your routine, Kristen.
I used to be scared of lentil soup but needed to overcome that fear so I found this recipe and am a total convert-I love it and my family and friends have all complimented it…my 11 year old son came back for 3rds and even ate it cold he loved it so much…thank you for sharing this amazing recipe
Fear no more! I’m glad you have a new go-to for the new lentil-lovers in your life now :)