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.
Just had a bowl of this soup. Absolutely delicious! My boyfriend went back for seconds. I used spinach instead of Kale since that’s what I had in the fridge. Will definitely make this soup again. Thank you for the recipe.
Looking forward to trying this recipe over the weekend. Are the lentils used in this recipe canned or not? Or does it matter?
Hi Gladiel, use dry lentils for this recipe if you can. Otherwise, you’ll need to reduce the amount of liquid, but I’m not sure by how much.
I just made your spiced lentil soup and it is wonderful – and looks just like the picture. My only change, I added chopped celery to the carrots and onions and some sauteed mushrooms. The lemon made it bright and special. My somewhat picky husband loved it. I’m sure it will be even better tomorrow. Thanks from Sandy in NC!
It’s even better the next day. Thanks, Sandy!
The flavour is amazing, my teens love it. I had no kale but used spinach, came out great
Great!
Just want to say thank you for the recipe! I’ve been using your recipe for a while now because it is extremely versatile! I’ve used it with barley, buk choy, chick peas, and more. This is the best lentil soup.
So happy it’s been working for you, Claudia!
Making the soup for the second time. The first time I took the stems off the kale and added it at the end. It didn’t cook quite as nicely as I would have liked it too. This time I am blending the kale up and adding it sooner! I also used one carton of vegetable broth and one carton of chicken broth. I added water as needed toward the end.
I’m glad you could adjust it to your needs, Patti! Thanks.
This soup is so good I’ve made it two days running! I made a double quantity so it lasts longer as my partner and teenage son can’t get enough of it. Thanks Cookie and Kate.
You’re welcome, Bea! So happy the whole family loves it.
Love this soup so much! So delicious and comforting. Thank you!
You’re welcome, Carrie. :)
I love this soup! Does it work to freeze it? Thanks, again!
I don’t see why not, Laura! Many of my readers double or triple the batch to freeze and re-heat for later.
I made this tonight for dinner, wow! It was amazing and delicious! I used 1 and 1/2 cups of lentils and 2 more cups of veggie broth only cause I like a lot of beans. I made it as a main course and it was the best lentil soup I have ever had… No joke! Thanks for the awesome recipe!
Thanks so much, Chelsea!
Made this tonight. So good!
Thanks, Anna!
My husband and I LOVE this soup. I make it all the time and it never fails to be delicious. Crusty bread is a must to soak up every sumptuous drop in the bowl!! Thank you Kate and Cookie for being my go-to blog for new recipes.
Yes! Bread is the perfect addition to this hearty soup. Thanks, Jan!
I made this soup for my recently turned Vegan teen and he absolutely loved it! So much so that he had it twice for dinner yesterday then took some to school for lunch. However, halfway on our drive to school, he ate the soup.
I’m making a second batch as I write you and this time I’m making 2x the amount.
The soup is delicious and hearty. I’m not vegan and have had a hard time finding delicious recipes for my son, but this one is a keeper. THANK YOU!!!
You’re welcome, Diana! I hope he’ll leave you some. :)
This was the BEST lentil soup I have ever had! Hands down awesome, and ever better next day! I added 1.5 cups of lentils cause I like the extra thickness of the beans. I also added a few extra cups of veggie broth to compensate for the extra beans. The soup was delicious! Thanks for the awesome recipe❤❤
Sounds extra hearty, Chesla. So glad you loved it!
Always my “go to” soup! Great for vegans and meat-eaters, they all seem to love it! Even better it’s easy and quick to make.
Yes, same in my experience! I’ve satisfied many a carnivore with this one. :) Thanks, Barb!
I know I’m a bit late to the party but I just finally made this soup yesterday and it was perfect! Exactly what my summer cold needed. Thanks for the wonderful recipe.
Perfect! I hope it helped you kick that cold, Samantha.
I just finished this recipe and it was PERFECT!! I skipped one can of tomatoes because of my acid re-flux and I added chopped spinach. I love playing with greens in my soups, I did spinach this time but kale and collards are perfect too. Thank you for sharing. This is one of my new favorites ;)
Yes! Sneaking in greens is one of the most fun challenges. I’m so glad you liked this!
Absolutely delicious recipe! So flavourful, healthy, and quick to prepare. I’m a sucker for any kind of lentil soup, and this might be the best that I have had ever. The only change I made was adding some extra lemon juice, and I would definitely recommend doing so. The subtle acidity is to die for and really highlights the complex flavours going on.
Kate, this is my first time using any of your recipes and it will not be my last. Thank you so much for sharing this with everyone, and I will be picking up your book as soon as I can!
Thank you, Talia! This is one of my most favorite recipes, and you’re right–that zesty acidity makes all the difference. So glad you happened upon my blog!
Just one word… delicious !! A soup full of flavor … Fully recomended, thanks for sharing with us Kate !!
You’re welcome, Carla!
So so good! Perfect for the fall/winter.
I am making this today in my crockpot and it smells amazing. Olive oil, garlic, onions and spices with diced carrots on high for 1/2 hour. Added rest of ingredients after I pre-heated liquids in the microwave. I am thinking it will take between 3-4 hours on high. It’s whats for lunch. Loved this soup the first time I made it on the stove top.
Easy to make, substituted fresh spinach for the greens and added small chopped Yukon Gold potatoes. Came out great, flavorful, colorful, and loaded with lots of good stuff. spices were perfect, used half vegetable and half chicken broth didn’t have enough, no water. Was fine.
Thank you, Diana!
Loved the vegetarian Lentil Soup…..have been making it at least once a week. Delicious, filling and healthy.
Question? By any chance do you know the calorie count and or nutritional value? I am on a healthy eating program and would like this info!
Thank you so much
Elaina Ventola
Hey, Elaina! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
made it- yummy!doing a GF, Dairy/soy/nut/sesame/coconut/shrimp free diet for my son with awful eczema. It’s been challenging but we are hoping for clearer skin. I’ve used several of your recipes! This was perfect for a cold ‘Spring Break’
Oh, I hope this helps, Laura! Thinking healing thoughts for you and your kiddo.
Soup came out delicious! Thank you!
Thank you so much for this delicious recipe! As a vegan college student, this recipe came as a godsend :) It is very affordable and easy to manage. Also, I entered the recipe into a calorie tracker and the entire soup is around 1000 calories. That’s a big win as far as the health nut community is be concerned. It is also high in a number of proteins and nutrients. Again, what a lovely recipe and thank you for sharing!
PS I only had a small can of tomatoes so I subbed the other can for half a red bell pepper and it worked wonderfully :)
Such a kind comment, Alicia! I’m so glad this helps you stretch your budget. I appreciate your input on the nutrition information– many readers ask about those figures, so hopefully your comment helps them out!
Best recipe ever! I didn’t have carrots and substituted sweet potatoes- delicious!
Sweet potatoes sound delicious with this, Margaret. Thanks!
This soup is actually the best lentil soup. That title is not hyperbole. I made it last night and just had it for lunch today and the flavors are just simple, easy perfection.
So kind of you, Michelle! Thanks so much.
I’ll always come back to your site, because I know the recipes always taste great.
This one is no excpetions. So excited for your cookbook!
Thank you so much, Natascha! I can’t wait for you to see the book.
I was recently diagnosed with Type 2 Diabetes, High Blood Pressure and High Cholesterol and am trying to find flavorful recipes that will work with my necessary dietary lifestyle change and I found your Spicy Vegan Lentil Soup recipe. However before I attempt to make this recipe, I need to know what the nutritional values are? Thanks
Hi, Brandon–Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
My husband and I aren’t vegan but I’m trying to get us eating more plants and less meat, so I tried this recipe last night and we both gobbled down a huge bowl! I love the heat and heartiness, he loved the curry flavor to it. Will definitely make again.
I will say it took over an hour for me to make (somewhere around 1:15). Maybe if I make it again it will go faster. :)
This one takes some practice, with all the chopping and prepping needed beforehand! But, I’m glad it went over well with everyone. This one is a meat-eater favorite, for sure!
When you say use vegetable broth do you mean vegetable stock?
Hi, Wendy! I mean vegetable broth. I don’t know about how different brands label their products, but technically stock is made from bones– so there isn’t such thing as a vegetable stock. I’m assuming they are interchangeable in this sense!
I’ve made this soup twice now for a big and small group. The accolades have been enthusiastic and complimentary. I love making it and sharing it, and, as an English teacher, I love the way you write with “oil is shimmering’ and “flavors really sing”. Thanks for the recipe, and I love your companion Cookie.
So kind of you, Shawn! I take lots of care with the writing on my blog, so I love that you noticed it. Happy to have you here!
This is indeed a great recipe. I made a big pot the first time then the next day an even bigger pot! Too often lentil soups are pretty bland – but not this one. I added a can of white beans to thicken it a bit.
Wonderful! Thanks, Jean.
I am a long time fan of lentil soup…but this takes it to a new level.
I am not vegetarian anymore….and have to confess to using beef broth and water as the liquid. I didnt have vegetable broth and wanted to be sure of enough flavor….not to worry……it is the most flavorful lentil soup going.
I am fond of Japanese curry and I used a bit more than you called for…….and it is perfect.
Thank you for a wonderful recipe. I love it.
The soup is as beautiful as your photographs.
Such kind words, Bond! I’m so glad you enjoyed the soup and the photos.
While looking for a Vegan meal, I found your lentil soup. In a word, it is outstanding! I followed the recipe to the letter. Since backing off from salt, I did find the finished product a little the salty but but my wife said it was perfect. I am currently on a low-carb diet and this is within the acceptable limits for that purpose. . Since my instructions call for repetitive meals, this soup is perfect; lentils have high protein which is even more welcome. Thank you so much for your gift. Can’t wait until next week when my daughter comes for now I can add something new to her list.
Wonderful! I’m so glad you found what you were looking for. Have a nice visit with your daughter!
JUST finished a bowl of this deliciousness. I had a “Jimmy-Rigged” version… used canola oil instead of olive oil bc I ran out, and also used fresh Roma tomatoes. Excellent!
Sounds delicious, Nicole!
Kate, when my family decided to be vegan, this was the first recipe we made and it was delicious. Now on my family’s blog I’m sharing a variation of your recipe. Thanks for all the inspiration and tasty food!
Thank you, Matthew! So happy I could be a part of your family’s healthy-eating journey.
I just made this after finding the recipe online this morning. This soup is soo delicious and full of flavor. I love it! It’s one of my favorite soups ever! Thanks for sharing this recipe!
Yes! So glad to here this, Neidy.
Excellent! Compliments to the chef.
I so appreciate that, Mary!
Made the soup and it’s like the soup we had in Cyprus .We couldn’t get enough of it looking forward to having it for dinner tonight.
So glad to hear this, Kathleen!
I have tried lentil soup from the store before and didn’t like it. I have some precooked lentils (black?) from Trader Joe’s That need to be used up. Would they work in this recipe? Do I need to make any changes? I’m also not a huge fan of curry, does the spice strongly flavor this dish or is it subtle? Thanks for sharing!
Hi, Kyndra! I think the precooked lentils would work just fine, you’d simply want to keep an eye on the cook time to avoid overcooking them. The curry, in my opinion, is subtle and complementary, but I am a spice-lover so it is subjective. I’d season it to your taste!
I look for recipes that use the most natural ingredients as possible. I have five kids with very different tastes, so finding a recipe EVERYONE enjoys can be challenging. I found your blog and recipes to be most informative, interesting and easy to duplicate. I made the vegan lentil soup and it only took about 40 minutes and tasted fabulous! ALL of my kids loved it and voted it a definite keeper. And that was lovely indeed, given how hard it is to make everyone at the table happy! I am now C&K follower and look forward to making the next recipe. Thank you so much!
So glad everyone enjoyed this! Thanks so much for the kind comment.
Omg. Thank you for sharing this. Only problem is that im stuffed because i cant stop eating it! I keep going back for “one” more small bowl! Lol. I did find it gets even better with time….flavors continue to meld. Yum. I added even more lemon. Loved it and my new favorite. Well done kate! Ill check out your other recipes. Thx again!!!
Yes! So happy this was a success, Douglas. Let me know which other ones you try!
I made this last night for a couple of guests and it was a hit!
Perfect! Thanks, Beth.
Looks fantastic
Can I use red lentil instead?
I don’t see why not, Carolyn! I haven’t tried it myself, so keep an eye on the cook time–red lentils tend to cook faster–and watch the texture, as they could thicken the soup up much faster since they tend to lose their shape as they cook. Let me know how it goes!
I have NEVER liked lentil soup and being vegan, well I’ve always felt like I’ve been missing out. BUT!……there was so much good response, I HAD to give it a try again and OH MYLANTA this is out of the park delish! I also added peeled red potatoes to the dish, same time as the broth and it made it super hearty. I have to say, I think this is going to be a dish I make a few times a month. Ok, enough rambling….I’m about to go grab a SECOND bowl of this yummy soup (even tho I’m full….it’s just too good to not have more!)
This is all so kind, Samantha! I really hope you turn a corner on feeling like you’re missing out while being vegetarian or vegan– there’s so much fun stuff out there, there’s no need to miss out. Happy experimenting! And eating!
Delicious! Decided to make this on a whim despite missing some ingredients. I didn’t have a large can of diced tomatoes on hand, so I used a 14 ounce can and then added a 14 ounce can of tomato sauce. Cut back water to 1 1/2 cups. Finished with fresh parsley and lemon juice since I didn’t have any kale. My 16 year old son said “the flavor is really good” as ladled himself a second helping. Thank you!
Your version sounds great, Shelly! I’m so glad everyone enjoyed it.
This soup is delicious! I have never made a soup before (cans of campbells excluded) yet in two hours i had the best tasting soup Ive ever eaten! Plus theres like a months worth of it, and it cost like 5 dollars. Thanks kate! I think you’ll be a knock out queen once old elizabeth’s dead!
Ha! This made me laugh, Tom. Thanks! I’m so glad you enjoyed the soup.
Love this soup! Used kale beet slaw as the greens. Really like the fresh lemon added, enhanced all the flavours. Thanks for the great recipe.
Yum! That sounds delicious, Linda. Thanks for the kind comment!