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 i make this in a crock pot
This is my 6th time making this soup. So good. I’ve started adding mushrooms in as a filler.
Yum! Mushrooms sounds like an excellent addition.
Easy and delicious!! I will add this to my favorite meals list!
Hooray! Thanks, Alena.
Its delicious..I can’t stop eating it!
:) Thanks, Elizabeth!
I’m recently becoming vegan this recipe was a perfect add to my new lifestyle change!! Its making the change so much easier :-) Thank you and btw it was sooooo delicious I ate 2 bowls in the first sitting!
You’re welcome, Diana! This one is a major favorite.
This soup is SO DELICIOUS! I made this last night and I don’t think I could order a soup this good at a restaurant. My bf thought my new vegan meals were going to be boring but he went bananas over this one. Thank you!
Thanks, Christina! I hope your boyfriend won’t be as surprised next time. ;)
This soup has become my fave and sits atop of my tres top soups list that i have been cultivating for many years. It’s also my go-to soup when the pressure is on to make an impression. I no longer need the recipe as this splendid blend of ingredients are etched, like few other recipes, into my memory, and I could probably make this now with my eyes closed! And for that you have my sincerest compliments.
Best Regards
D. Nash
I did make one weenie alteration:. instead of using 2 cups of water, I make sure that the can of diced tomatoes is rinsed entirely, as is the pot that I make the chicken stock in. That approximates a coup more or less.
Thank you so much, David! This is such a kind comment. I’m so glad this recipe made such an impression!
This soup is fantastic!
Thank you, Tonya!
Hi there,
Do I need to soak the lentils first? Been vegan for over a year but never worked with lentils.
Thanks
Nope, unless you like them totally soggy…
Hi, Kaci! Not for this recipe, no.
Super tasty, amazingly simple recipe. Even my teens devoured it! Followed it almost verbatim, but added baby spinach for greens, as only ones I could get. Thanks ever so much Cookie & Kate :)
You’re welcome! Teen-approved is some high praise, for sure. :)
The lentil soup was delicious, with a smoky meaty taste. My husband loved it, despite my putting chopped frozen kale in it. Extra garlic and chilis added to the flavor. I used Penseys sweet curry powder. I’m making it in my pressure cooker today (add kale later!) as I don’t want to wait so long for the lentils to cook. I like soft lentils! This recipe and variations of it will be a permanent part of my soup recipes, like the Pasta e Fagioli soup from Canadian Living, years ago.
Hooray! I’m so glad you both enjoyed it, Helen.
I got my roommate who swore she hated lentils to try this and she loved it! I served it with naan and quinoa and everyone loved it :) Thank you for another amazing recipe!
Some fluffy naan sounds like the perfect companion to this, Audrey! Definitely adding that next time I whip this up.
Just finished cooking this. Very, very good!
Thanks, Eric! So glad you enjoyed it.
I make this recipe all the time! It is a huge hit in our house. When we were struck with imminent power outages due to hurricane Irma, I wondered if I could make it in the Instapot quicker than on the stovetop. It totally worked! Sauteed veggies first, reduced water by 1/4 cup, and set soup for 13 min on high. Thanks for all your recipes- I love your blog!
Just made this for a healthy nightshift lunch, so good and much more complex than other lentil soups I’ve made before. definitely going to make this again
Went a little heavier on the spices and all was good. BTW folks don’t mess around with passing hot liquids between pots and processors; get yourself an immersion blender!
This lentil soup is the best!! Happened to have all the ingredients, too. I emulsified the entire pot, as I just had oral surgery and on a “soft food” diet for a week. Hubby loved it too! Thank you Kate!
This is a really good base but if I make it to the letter I find it a bit lacking. So, I usually omit the water and use all veg. broth, double the spice amounts, add 1tsp of vegan miso paste, and 2tsp of cinnamon.
Thank you. Just found your site today. Love the soup. Made it for tonight and I’ve already done a taste test…two bowls.. Have to save some for the family.
Thanks Kate! Another great recipe. I added celery to it since I had some to use up and substituted spinach for the kale using what I had on hand. Very tasty soup!
Wow! This soup was amazing, I used kale and added mixed beans other than followed the recipe! Such a great taste!!!
Love it! Added one potatoe to it and it is yum!!!! Thanks for the great recipe!
I just made this soup and it’s fabulous! I’m on the Specific Carbohydrate diet and will be sharing this recipe and your site with others. My old lentil soup recipe (that I was never really a fan of) is going to be tossed in the bin. Thanks so much!
Made this delicious soup this afternoon! Probably the best lentil soup I’ve ever had. Ever. I am new to veganism and am positive this will become a winter staple in our home. Really, really good!
I can’t work out where the flavours all came from but that is delicious!! didn’t have a blender so just ate it as is.
Do you think this would work in a soupmaker? Would the lentils be cooked in the time?
This review is for 2 people who made it seperate. DELCIOUS! Used spinach instead of kale and zucchini instead of carrot. Amazing!
This soup is amazing.
I switched it up a bit by omitting one cup of water and using the juice from the diced tomatoes. I also replaced the carrots with yams because that’s all I had on hand — I figured another orange root veggie would do the trick.
Plus, the leftovers are perfect for lazy days when I don’t feel like cooking. Anything I don’t eat is going to the freezer.
I am about to make this soup again and I couldn’t remember if I posted a review for this or not. I just wanted to thank you for a wonderful recipe that I have made multiple times. It is delicious!
I have made this a number of times and its always great. It is one of my go to recipes. Good as is or I add butternut squash, or potatoes, or whatever I have on hand. So good for these cool fall days. I bought your cookbook and haven’t had a recipe I haven’t loved yet. Thank you! I love how simple and delicious your recipes are…and healthy! Most of my cookbooks just gather dust, but yours I have out and actually use on a regular basis.
Cheers from Alberta!!
I made a soup inspired by this and it was delicious! I used garam masala instead of curry powder and left out the tomatoes because I didn’t have any. Also added celery and blended it a bit more. IT was great!
Just made this. AMAZING! Didn’t change a thing. My husband loved it. Always love a good vegetarian dinner.
This is one recipe that I actually followed…with an exception of some ingredients. Which I didn’t have on hand it came out super delicious. Definitely one to do again. Thanx so much…ate it twice yesterday.
You are welcome, Mona! Thank you for your great review!
I’m a single mom and always trying to find healthy recipes to feed my two little boys—they both loved it! Absolutely delicious and so healthy, thanks for sharing!
Mom for the win! That is great Angela.
I added cauliflower and celery!! It was delicious :)))
Sounds tasty! Thank you, Julia for sharing.
Loved the Lentil soup! First time for cooking and eating!! It was delicious! I have just one question could I make this in the crockpot?
And if so when would I add the kale?
Thank you so much!
Stephanie
Thank you, Stephanie! Glad to hear it. I believe several people have made this in a slow cooker. If you want to read about their results, scroll down on the page until the comments appear. On a Mac, hold down Command and press F for a search bar. On a PC, hold down Control and press F for a search bar. Search for “crockpot” or “slow cooker”. (I’m going to try to make this in a slow cooker myself soon and will add recipe notes once I do.)
This was really good! Modified it a bit but this is a solid base.
Changes made:
– roughly doubled herbs / spices
– added a can of northern white beans
– halved tomatoes
– doubled garlic
Thank you, Will for your review and comment!
Was craving lentil soup. This turned out really well – super flavorful and easy to make. I used the recommended/prescribed amount of spices and it was perfectly spicy for my mildish tastes. Halved the recipe as it’s just for me and my lunch this week. Added a couple handfuls of coarsely chopped spinach instead of kale.
I am glad it met your craving, Amy! Thank you for sharing.
Has anyone ever tried this in a slow cooker?
Hi Amy, I believe several people have. If you want to read about their results, scroll down on the page until the comments appear. On a Mac, hold down Command and press F for a search bar. On a PC, hold down Control and press F for a search bar. Search for “crock pot” or “slow cooker”. (I’m going to try to make this in a slow cooker myself soon and will add recipe notes once I do.)
Dear Kate,
You can try the following (modified version of your recipe), and tell me how it was:
INGREDIENTS
1 full tablespoon with a generous portion of tahini (white version, not the one with its skin), to be added in the warm bowl after serving the soup and stirred carefully to make a homogenous groth.
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
1 garlic clove, pressed or minced
½ teaspoon dried thyme
1 cup brown or green lentils, picked over and rinsed
2 cups water
1 teaspoon salt, more to taste
Pinch red pepper flakes
Freshly ground black pepper
1 teaspoon of balsamic vinegar
Cheers,
Nikolaos from Greece.
Thank you for sharing! Your version sounds delicious.
Delicious recipe!! I added a half cup more lentils which made it like a stew so I ate it over rice. I stick to your directions when I want a soup consistency
Great, Alecia! Thank you, for taking time to say so!
Do you suggest putting this in the crock pot?
Hi Kate
Soup is definitely DELISH!
Just out of curiosity…why does the recipe call for 2 cups in the blender
Marianne
Glad you liked it, Marianne! The 2 cups blended allow for bit creamier and more soup vs stew consistency. Hope this helps!
I made this tonight……it was a hit. I added some sweet potato to it and I used a 14 oz can of tomatoes instead of the larger size. plan to make again. I did not have any vegetable broth so i did use organic chicken broth. I’m not a vegetarian but the next time i make it i will use vegetable stock.
Great, Joy! Thank you for your great review and sharing how you adapted it!
I make this recipe frequently. Admit I substitute chicken broth for veggie. Shared recipe with all my friends. Thanks so much!
Thank you, Lois for your review and sharing!
This soup is so yummy. At first I forgot to put in the lemon. Poured myself a small taster bowl and thought, OK this is good. So glad I went back just to read the end of the recipe again and realized I forgot the lemon juice. Added that with a little more salt and pepper and oh my goodness Delish!! Don’t forget the lemon people !! It made it go from OK to amazing!
I have been looking for a great lentil soup recipe…and this is it! We loved this. We added some chopped celery because….after all it is soup and we had the celery!, and a little more broth since the lentils seemed to have sucked up a lot of the broth. A little parmesan to top it off….absolutely fantastic..the spices are perfect.
This lentil soup was the best I’ve ever made. Thank you for the recipe. I added a tablespoon of red chili flakes, I like it spicy! I did forget the lemon, but my goodness it was still delicious!
Love to hear it, Jodel! Thanks so much for your review! Sometimes a little extra kick is just want you need :)
Excellent recipe! I added some celery to the onions and carrots, sauteing them together. Then I added about 3/4 cup of a dry white wine to mix after the tomatoes. Delicious! Thank you!
This was delicious! WOW. The acidity from the lemon juice really brightened everything up and made the greens pop. We added a peeled and diced sweet potato and I used 1.5x the spices. Total winner!
Fantastic, Teresa! I love a good ‘wow.’ Thank you for the review!