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.
VERY tasty and filling!! Used chicken broth instead, because that’s all I had on hand and used oregano instead of thyme. Definitely will make this again. THANK YOU!
Great!
Excellent recipe!!!
Thanks, Mary!
Best lentil soup recipe I’ve ever made! So happy with how this came out! It’s soooo good! I added a ton extra greens at the end cause I like a lot in mine <3 But that's the only thing I did different! This is the official lentil recipe in our family kitchen!
Thanks, Kim! That sounds extra-green and nourishing.
Made this tonight and the whole family loved it! We didn’t have any carrots unfortunately, so I just skipped them, but I used plenty of kale and spinach from our garden. Yum! :D
Thank you very much for the recipe, I’m sure to make it again!
I’m glad everyone enjoyed this, Mari!
I made this last night, it was delicious, I kept the recipe the same, but I used red lentils instead of green/brown as that is what I had in the pantry! great balance of flavours and I made some crusty bread to go with it! hubby took some to work for lunch and I just finished what was left…so good, and thank you for this awesome recipe.
You’re welcome, Julie! Crusty bread is the perfect companion for this soup.
This lentil soup is so flavorful and nutritious! I already had a favorite lentil soup recipe and was hesitant to try a new one. This one has everyone quietly eating at the table, only sounds of spoons scooping more soup up… and that says a lot for my kids! Blending and the squeeze of lemon seemed like minor details, I tried a bowl before and after those steps, and conclude that they are absolutely necessary!
Very yummy soup. I have made this soup twice. MY husband likes it even though he usually doesn’t like curry. We have had left overs the two times I have made it and i freeze it to use for another meal. We are a family of 6 so I usually double the recipe.
I’m glad this one was a hit, Violett!
Awesome soup. My canned tomatoes were a little on the sour side so added some sugar, but still used the lemon juice,but not as much as recommended. I will make this again. Thank you
I’m glad it all worked out, Marlene!
Oh dear, I just bought Green Split Peas instead of Green Lentils !!! The only lentils I have in my pantry are “French Lentils” which are those smaller, rounder ones, typically more used for salads. Do you have much experience with these, and if so would you suggest using them?
In my experience, you can use the French Green Lentils, they just need more cooking time.
This is the BEST lentil soup ever. Hands.Down.
I made it last month and I’m making it again for dinner tonight…my mouth is watering as I read over the recipe again. I like to add potatoes to mine because I love the combo of lentils and potatoes. I can’t wait to eat this again tonight! Thank you for all of your awesome recipes!
Just made this soup again…and there is nothing I would change, such a perfect balance of flavours!
Thanks, Julie! I’m glad it came out just as well as the first time.
Best lentil soup ever! I have made it several times already, I just can’t get enough.
Thanks, Isabelle!
this is absolutely delicious….very easy to make and does not cost alot…thank you for this recipe….
You’re welcome, Diane!
I am Lebanese and have been eating lentil soups all my life with slight variations. This is absolutely, unequivocally the BEST lentil soup I have ever eaten! Thank you so much for sharing.
Oh my goodness! What a compliment. Thank you so much, Colleen!
Best soup I’ve ever had! I Also added chickpeas, zucchini and celery. It was delicious!! Will definitely be making again
That sounds hearty and delicious, Leela!
Have made it 3 times now! It is really delicious. The lemon juice really sets it off! My daughter and I have just begun a vegan eating plan for better health and this is one of our go-to dishes.
Thanks so much, Julie! I love that little splash of lemon at the end, too. Best of luck with going vegan!
This is absolutely wonderful! The flavours mix so well and the lemon made it out of this world.
Best soup I have ever tried and it was easy to make as well.
Thank you, My! I’m so glad you tried this.
I make this recipe ALL THE TIME, it’s definitely my favorite soup recipe ever. It’s healthy, delicious, great leftover, and everyone who tries it loves it! Even my boyfriend, who is very much a “meat and potatoes” kind of guy, can’t get enough of it. It has helped me lose weight without feeling deprived (it’s so delicious and filling!) – and after all this time I figured it was time to say THANK YOU SO MUCH for this recipe!
Yes, this is an amazingly hearty dish while also being packed full of nutrition. I’m so glad the both of you enjoy this!
TESTING
I made this last night and despite making several errors*, it was fantastic!
And for someone who hated (HATED!!!!!!!) lentils growing up, this is a huge win. I wasn’t a picky eater but lentils was among the small list of foods I RE-FUUUUSED to eat.
Also, I used 1.5 lemons and almost 3 cups of chopped tuscan kale, which i thought was fab! More kale!
*In case you’re interested:
(1) I forgot red pepper/ chilli flakes (I left them at work where I’d taken them to eat other C+K leftovers) so I used a pinch of ground chilli powder
(2) I overprocessed the carrot and onion into more of a grated fashion than chopped (underestimated the power of my s-blade)
(3) forgot to put the tomatoes into enhance flavour with the herbs. Just tossed them in after the broth and water – oops!
Haha! I’m so glad you made it through the recipe, despite the setbacks. I’m sure next time it will go much smoother. I’m happy it turned out so well, regardless! And agreed– more kale, all the time.
I hear ya! I thought the cashier at the store forgot my Cumin and Curry powder so I had to improvise with Oregano and Turmeric. The turmeric turned out lovely but the Oregano…not so much! I also added waaaaayyyy too much red pepper flakes.
Turns out I misplaced the cumin and curry powder! I set it on top of the fridge??
This was so delicious. I’m making it again for a second time. This time
added celery to the onions and carrots
and garbanzo beans.
Yum! Thanks, Jan.
I didn’t think of this! It definitely was missing something hearty like beans. I was thinking of adding some diced chicken to mine next time or sweet potatoes? Especially since mine was a bit spicy! I have a heavy hand when it comes to spices apparently.
I made this wonderful soup. I did make a couple of changes. I added an extra carrot and instead of 2 cups of water, I put in 2 cups of vegetable broth.
This is now one of my favourite soups. Yum
Sounds delicious, Suzie!
I LOVE your vegan lentil soup! Thanks for sharing this recipe! I’ve tried it both ways & find that I prefer the greens cooked and puréed with the rest of the soup. I usually double this recipe with good results & freeze at least a portion. Thanks again!
Thank you, Linda! I’m so glad this is a great stand-by for you.
Absolutely delicious!!
Hooray!
Absolutely delicious!!! Thank you!!
You’re welcome, Mary!
I think it could have been better abit tastless but still its alright ….good try though! :D
was not trying to be rude or anything just stating my opinion as I mst admit I love soups and lentils myself :)
This was truly delicious and easy!! I thought I’d have a good bit to freeze, but that won’t be the case. I followed the recipe exactly using kale and the flavors were spectacular. My meat eating husband was scraping the bowl! Only thing is mine didn’t come out as watery as the picture. Also, I had to cook my lentils longer and to speed it up I left the lid on completely for about 20 mins in addition to the 30 mins. Thanks for sharing!!
You’re welcome, Jazzy!
Wow! I really enjoyed these lentils. The soup/stew, lets call it a stoup, was wonderful. I didn’t have any broth so I just used plain ol’ tap water and it still tasted great. Thank you for this recipe.
Awesome! So glad you enjoyed the stoup, Tina. :)
Hello Kate,
So I feel a little upset as I see you have not taken the time to reply back to me, but you have replied to other cooking mates! :(
Mine was positive and I was just stating the obvious….
Please get back to me ASAP
Thank you
Yours sincerely, COOKINGFROMTHE (Master Quality Chef)
i didnt think it was that great! I didnt really like like like this recipe but you know I am doing a few tweeks to fix it up myself! :)
Is it really a winner?….. I personally thought it was a binner!! :)
I took your recipe and recreated it myself to make it greater than it was! What I did and added was a pinch of salt and that made it more tastier and exquisite!
Yours Sincerely, COOKINGFROMTHE (Master Quality Chef)
Thank you for sharing this awesome recipe. It’s become a go-to for me! So easy and simple and always delicious. The lemon juice is really la piece de resistance. Leah
You’re welcome, Leah! I’m so glad this one is so reliable for you.
Wow! This soup is unbelievable. Thank you for sharing, and including such comprehensive instructions! I will definitely be looking up more of your delicious recipes!
Thanks, Tessa! Let me know which other ones you try.
Tried this soup for the first time and it is amazing one! never liked lentils, but from now..i found them very sexy :) Thanks a lot for recipe ! :)
Haha! I love that description. Sexy lentils. I’m sure they appreciate it! ;)
This soup was so incredibly delicious..!! The only things I added extra were celery and yukon gold potatoes. I made it really spicy to suit our Asian palettes. We ate it with rice and kimchi and loved it so much. Even my 96-year-old grandma loved it. I will definitely be making it again and again. Thank you so much for proving us with such a great recipe. Much love.
Ooh, that sounds extra-filling and delicious! I’m so glad you adored it (and grandma!).
Omg, this is so good. It came out just so good. I didn’t add the can of tomatoes. Just perfect. Enough flavors and everything blends so nicely. Definitely going to be one of my favorite recipes this fall and winter!
Oh and I added to sticks of chopped celery!
Great! Thanks, Pamela.
made the quinoa lentil soup again and as always the soup is so delicious.trying to eat healthier so I try to always keep a batch of soup in the fridge,and this soup is so filling and healthy.thank you so much
You’re welcome, Portia!
This is hands down my favourite soup I’ve ever had. It was Amazing!!!! Was looking to for a hearty healthy soup and am making it a second time in a week because my family and I gobbled it up in one night!!!
Thanks for sharing :)
Hooray! I’m so glad you and your family loved this one, Tracy!
My first official Vegan recipe! It turned out way better than I expected. I omitted the cumin ( didn’t want it too spicy) and kale (I didn’t have any). The flavor is phenomenal! My 8 year old daughter loved it too! This recipe will make the transition to Vegan much easier. Thanks!
Hooray! I’m so glad your first vegan recipe went so well, Denise! All the best in your transition.
Amazing!
Thanks, Mara!
I love this soup. I make it every few weeks and add whatever fresh vegetables sound good. Tonight, I cut the kernels off of an ear of white corn and also chopped up a zucchini. Delicious. Everyone who eats this soup at my house wants the recipe. Thank you so much for sharing it!
I’m so glad you find this one flexible and reliable, Joshua! Thanks for sharing it with your friends, too. :)
This has become my all time favorite soup.
Thank you for the amazimg recipe!!!
You’re welcome, Winnie!
Yum! My wife and I both enjoyed the recipe!
Awesome! Great to hear, Sameer. :)
I just made the soup for the first time. It’s fantastic!!! Thanks heaps.
PS My only adjustment was making my own curry powder because I was out.
Thanks, Joy! Homemade curry powder sounds delicious.
This recipe turned out great! I’ve always wanted to try some vegan recipes but I was hesitant to do so. However after finding this recipe I will be making more! The spices in this soup were perfect and I love kale! To kick up the heat I added red chili flakes and some mild chili powder, a very small amount though. The next time I make it, however, I will try putting the juices in from the tomatoes. I felt like it was missing those delicious juices!
For sure, Jade! Feel free to experiment and make it as tomato-y as you want!
I finally got around to making this last night, and my husband and I both LOVED it. He doesn’t like kale (gasp!) so I just threw in some arugula I happened to have on hand, and it worked fine. We thought the spices were spot on, and it’s nice to have such a delicious recipe that pretty much uses ingredients we always have on hand anyway.
Also, I got your new cookbook for my birthday and it’s just wonderful. Well done!
Yes, this one is a great pantry recipe! I’m so glad you love the book, too, Kathryn!
Really tasty soup! I added celery, used beet greens and served with crusty bread. I didn’t puree any either as I liked the texture as is. A delicious and nutricious meal!
Yum! Your version sounds great, Lizzy. Crusty bread makes everything better! :)
Wow! This recipe blew my mind. My only complaint is that it serves well above four. As a college student, I’m able to feed myself with a nutritious and very filling dinner for at least a week on less than $10. Thanks!
You’re welcome, Tatymn!
Kate, Kate, Kate!! Ohmygosh, this soup is simply amazing!! It was a bit cool here in NH yesterday and I decided soup should be on the menu. I only found your blog yesterday while searching for lentil soup recipes. I’m blessed beyond words!! I made this soup with my “pantry items” with the following substitutions: Du Puy (french green) lentils and baby spinach for the kale. I think I got more lentils per spoonful with the french lentils, which was a treat for my greedy little mouth that couldn’t eat this soup fast enough! And sadly, although I’ve tried to make myself like it and use it in recipes, I hate kale. Hate it (sorry). So the spinach worked quite well. I can’t wait to experiment with this recipe and add or substitute different kinds of vegetables! Thank you soooo much for you and sharing your wonderful recipes. I see your cookbook in my near future…
With gratefulness, much love, and slurpy kisses from my two companions, Grace and Teddy (mini long-haired dachshunds who say hi to Cookie!)
Um, oops… that didn’t come out quite right. The gratefulness and much love from ME and the slurpy kisses from Grace and Teddy.
(smile face)
Amazing! I’m so glad this worked well with your substitutions, Desiree. I love that this recipe is so flexible, too. Pats for Grace and Teddy!
Hi, again, Kate! I’m still loving this soup so much and have taken to making vast quantities of it to share. I think you’ll be pleased to know I’ve shared it with a friend who is at the beginning of chemotherapy for cancer treatment and not only does she love it, but says it’s one of the foods still tastes wonderful to her. Because of the chemo, some foods taste different and odd, but not this! It’s such good nutrition for her (and all of us) so, again, I thank you for this wonderful recipe. My friend agrees with the quote by Hippocrates “Let food be thy medicine and medicine be thy food” and believes this soup is good medicine!!
Full of flavor! Delicious!
I have never heard of a lentil in my entire life. I come from a meat family but as I have gotten older I am trying to incorporate meatless meals into my diet. This soup is amazing. I make it exactly as I see the recipe except I add more carrot and I use Kale at the end. All of the ingredients are what I already have in my house and one pot of this is good for the entire week. A perfect quick lunch for when I am busy and it’s healthy. Not one part of this is not healthy. My suggestion is that you use good Cumin and Curry. I makes a difference. Badia products work really good. It’s very filling as well. I cannot say enough about it.
Most delicious lentil soup I’ve ever had…the family love it!!
I plan on making this tonight! What are the yellow pieces and it also looks like there are chickpeas in the soup but the recipe doesn’t call for chickpeas.