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.
anyone know the calorie information?
The nutritional information is below the notes section of the recipe, you just need to click to expand!
This was a great soup. Perfect for using up the last of my weekly produce. I used red lentils and added sweet potatoes because that is what I had in my kitchen, and it was amazing.
Thank you for sharing, Jen!
My go to recipe for soup now! I’ve been enjoying it so much and making soup for friends just so they can try it and rave about it too.
Perfect every time, super nutritious and quick to throw together. Recommended 100%
Thank you so much!
You’re so welcome, Laura! Thanks for recommending it to your friends. Have a great day!
I just served up this soup and I’m in heaven.
I made a few adjustments:
Added a half a can of (skinned) garbanzo beans since I had justnused half for my lunch.
Added Trader Joe’s frozen white corn (my favorite) to finish a bag
I used a few additional spices: sumac and Aleppo pepper.
Served with a slice of toast with labneh.
Your recipies are always my go to when I’m looking for bones/direction for my ideas, or when I have no idea at all. :)
Thank you, Madison! I’m happy you liked it and my recipes help provide direction for you.
I have made this soup so many times and it always tastes amazing. Thank you for sharing.
You’re welcome, Sonia!
Hi, I made this Lentil soup for Halloween night so there would be something healthy for my kid and grandkids to eat prior to heading out trick or treating. I also brought some to a neighbor who has been ill. Everyone LOVED it! They said it was the best Lentil soup they have ever eaten and I have to agree. So many different delicious flavors. Everyone who ate it has asked for the recipe so I have printed off the recipe for them all. Thank you for this delicious soup. I think it will become a family staple this winter!
I’m glad it was a hit across the family! Thanks for sharing, Fran.
Made this soup tonight .. I used one tine of tomatoes and then added so cherry tomatoes as well, I added some cubes of butternut squash too that I had left over in the freezer. For the greens I used baby spinach.. totally yum
Thanks for sharing your take, Brenda!
I doubled this recipe, added leftover grilled sweet potato cubes to the blender, replaced curry with coriander, used chard as green and didn’t use as much oil. Its limitless in its variations, judging from 2015 comments below. My family loved it for dinner with some crusty bread and salad – the lentils kept their shape, blending 1 cup gives the soup body, and it has a pleasant amount of heat with the peppers. Let’s hope the Prospect Preschool election day bake sale recipients enjoy their half the batch!
Thank you for sharing, Liz!
You typically see this type of recipe made with red lentils but I went ahead and used the brown lentils that the recipe suggests and this was DELICIOUS. Even my one year old loved it. I did cut down the oil to about half of what was suggested and used fire roasted tomatoes and served it over brown rice with cilantro and lemon..it was perfect.
I’m happy to hear that, Jessica! Thanks so much for sharing.
Used fresh thyme instead of dry. Accidentally thought I had diced tomatoes in the pantry, but it was actually crushed. Whoops! Lol. Didn’t drain them since they were crushed and the soup turned out just fine! Delicious meal!
I’m glad it still turned out well! Thank you, Danae!
This looks delicious! I can’t wait to try it!
I was wondering, though, is it fairly thick, or is there a good way to thicken it up? I like a pretty chunky soup, and I also love the look of this recipe!
It is a hearty soup in my opinion! If you want it more, you could always increase the vegetables some.
Thank you so much! I can’t wait to try it!
Me and my family absolutely adore this recipe!!! Strangely enough, my kids are HUGE breakfast for dinner fans. They ate the leftovers of this today before school hahah. Thanks again for sharing
That’s so funny! Soup for breakfast. Thanks for sharing, Ashley!
Your Vegan Lentil Soup is my ultimate favorite. Even my friends love it. I have to admit I tweak a smidgen. First off, it so good I double the recipe because we want for dinner a second night and lunch. I have to omit the curry and cumin because my husband is not fan. I also add celery, dried oregano, basil and I don’t drain the tomatoes. Love this soup!! Thank you!
Thank you for sharing your variations, Gail!
Wow this soup was absolutely amazing! I cut back on the curry a little bit because I didn’t want it to overwhelm the other flavors, but I will try it full strength next time. Either way, a delicious soup I know I’ll make again and again.
I’m glad you liked it, Michelle!
Simply loved it! Even better the second day :)
Wonderful, Abby!
I love this soup. I’ve made it several times and it always turns out delicious.
I’m really happy to hear that, Alicia! Thanks for your review.
The soup is cooking right now. I guestimated about 2T oil instead of the full 4 T (1/4 C).
It smells great! I’ll let you know how it goes.
What did you think, Maxwell?
The soup came out great! It was a big hit.
Thanks for letting me know, Maxwell!
It is a bit chilly in Virginia and I thought your version of lentil soup would be a great recipe I would prepare for my family. I just “wrote” down the ingredients to make this soup over the weekend; it looks divine! I will definitely let you know how it turns out!
Yes, please do Kyle!
I’m not much of a cook, but I made the lentil soup and just loved it! I’m getting the ingredients together to make another batch to get me through the week. Thanks for the great recipes I’m going to try some of the other soups now. Tricia
Thank you, Tricia!
We used this recipe for a student cooking competition for best vegan soup… and it won! Hands down, not even a close competition. This soup is by far one of THE best soups I have ever eaten! (Even when comparing to non-vegan soups.)
Hooray!! That’s so fun. Thanks for sharing!
This soup comes together quickly and delivers on flavour. My new favorite recipe.
Great to hear, Trish!
This is the best lentil soup ever!!!!! I am making this for the third week in a row for lunches!
That’s awesome! A great option for lunch. Thanks for sharing, Lynda.
I had wanted a flavorful lentil soup and finally found it. Our whole family loves it. My 3-year-old finishes his bowl every time. I added Dhaniya powder along with the jeera powder. The collard greens were a nice touch. The soup is filling, delicious and tastes like comfy food. Thanks for sharing this!!
You’re welcome!
I ALWAYS search for this. I should print it. My whole family love this. I have little kitchen skills so i enjoy that i can manage something so good.
Thank you!
You’re welcome, Emma!
This soup is unbelievably good – made it twice so far.
So happy to hear that!
This is the most delicious soup I’ve ever had! Wow!!! Thank you so much! Love <3
You’re welcome, Malin!
This is an awesome recipe, part of my go to file and one I share whenever I can! Thís week I was out of kale so subbed in arugula and it was as good as ever. The only changes I make are to up the greens generously and to cook the lentils separately. The reason for that is I was concerned that the acid of the tomatoes might prevent the lentils from fully cooking, as it will other dried beans, but it also happens to speed up prep, since the lentils are cooking while you prep the rest of the soup!
Thanks for sharing, Chris!
I know I’m late to the post, but I just made this soup today and it was amazing! Thank you so much!!
You’re welcome! Thanks for letting me know you loved it, Celeste!
I love making soup in my crockpot during the colder months for my work lunch. This by far is my favorite lentil soup i’ve ever had! The curry powder adds so much subtle flavor that I never would have thought to add. This soup keeps very well in the fridge and is awesome for meal prepping! I added an extra 1/2 c of quinoa and 1 cup of kale to bulk it up for a bit. Love it- thank you!
The curry is great! Thanks for sharing your variation, Lindsey! I appreciate the review.
This one of my all time favorite soups! Perfect blend of ingredients and is sooo comforting. I didn’t have kale on hand but usually include it when I make this and although I love kale it really wasn’t much different without it.
Thanks for sharing and for your review, Jessica!
Thank you for posting this recipe! I made it tonight and it was AMAZING! This is my new favorite recipe! I tossed in a potato and some mushrooms with it. I also ground up then toasted my own curry spice mix. AMAZING!
You are so welcome! Thanks for letting me know you love this soup.
This soup recipe is amazing. It’s nutritious delicious, and simple. This is going to be a regular in my home! Thank you!
Love to hear that, Tiffany!
Glad to have come upon this recipe. Absolutely delicious. Had already made twice the amount of lentils, so doubled the recipe. Next time we’ll try a little less of the tomatoes, but otherwise all ingredients seemed just perfect. A perfect lunch with some sourdough bread. Thank you!
Thanks for sharing your experience, Paul!
I’ve been making this Spicy Lentil Soup for awhile. At this time of year I make it in a double batch every week. I love it so much. I’ve tried many of your other recipes, and all are very good, but this is the absolute best. Thank you!
I’m glad you love it so much! Thanks for sharing, Mish.
Does this recipe really on serve 4 people? It looks like it would serve more people.
Serving size is an estimate and you can get more out of this if you like and serve with something else!
I’m hoping to try this recipe tonight, can I sub out a lime for the lemon? I feel silly asking but that’s I have at home. Thanks!
Hey Alyssa! Lime might taste a little funny. You could try adding a tiny spritz of lime juice to a bowl of soup first, to see if you like it. I think you’ll still love the soup even if you skip the lemon!
Best lentil soup ever!! Buy best quality tomatoes if you can. I have shared this with SO many people!!
Thank you, Barb!
I’ve been making this lentil soup for a couple of years now and so this review is long overdue. My husband and daughter are usually unhappy when I make a meatless dish but this lentil soup is a huge hit with them. I too love this soup and all the more because of the nutritious ingredients
Our family loves this soup! Today is a cool, rainy day, so perfect soup weather. I’m making it today for the 5th or 6th time. Thank you for sharing this recipe!
I’m glad this is a hit with your family!
If you’re going to NOLA, you MUST have lunch at Commander’s Palace! Make a reservation before you go, as they are usually full. But their lunch specials are a great bargain. For $20, $25 you get the full Commander’s experience. It’s not to be missed!
They also have 25 cent martinis, only at lunch. (limit 3). They also have a house wine by the glass for $6 or 7.
If you’re looking to eat healthy, try Meals from the Heart in the old French Market. Fabulous food, great people.
I’m also a big fan of oyster happy hour at Luke’s. I don’t know how the NOLA oysters are doing now, but they were great when I was there a couple/three years ago. The make a French 75 cocktail that is delicious, but deadly. You might be able to get away with drinking two, but do NOT order a third!
There’s a great street band, Doreen’s, that often plays outside of Rousse’s Market on Royal St. in the French Quarter.
There’s good live music in the Frenchman St. bars. Chi Chi Wah Wah , quite aways up on Canal St., has some interesting music, too.
HAVE A GREAT TIME!!
Oh my goodness! Thanks so much for your recommendations!! This is great!
I was never a fan of lentils but I decided to give this a try because I’ve tried others recipes from your blog and they were good. Awesome lentil soup recipe! My husband walked in from work and said “It sure smells good.” The curry was a nice addition and made the house smell wonderful. I like the lemon juice at the end. Definitely lifts the whole dish. I added spinach because Aldi was out of kale but it was still good. Thank you! I really enjoy your blog. I know I can always find good vegetarian recipes here.
I’m glad you gave it a try, Julissa!
This is the second recipe I’ve tried from you site.. another wonderful meal! Everyone enjoyed this soup, including the regular meateaters in the family. I did cut back the olive oil just slightly to 3 Tbs. vs. 4 Tbs. The texture was still lovely. Thanks for the recipes – so glad to have found your website!
I’m happy you found it too, Mary! Thanks so much for your review!
Absolutely amazing soup. Made as directed. It is, for sure, my new go to!
Love it, Kim! Thanks for sharing!
I LOVE this soup! In fact, I’ve saved it in my favorite recipe file. I made a double batch and it didn’t even last through the week. This soup is delicious, filling and healthy. We served it over wild rice and that made it even more divine.
Thanks for sharing, Julia! I’m glad you loved it.
The soup that came from your recipe is one of the best soups I’ve ever made. Understand, I make great soup and it’s always a thrill to try and taste newcomers to my repertoire that are worth the time put in. Excellent combination of spices and herbs. Fresh-squeezed lemon makes it sing even more. Thanks so much for sharing your lentil soup recipe and I look forward to trying even more. Donna, Upstate NY
Hooray! I love hearing that. This is a favorite, by far. Thanks for letting me know how much you love it!
It’s been years and this is still my go-to lentil soup recipe. I love how simple it is to make, and most of the ingredients I have on hand at all times. It is always DELICIOUS!! Thank you so much for sharing this recipe!!
I love that, Courtney! Thanks for coming back to this recipe over-and-over. I appreciate the review!
I made the lentil soup today and it turned out great. I added acorn squash to the soup, which gives it a bit of sweetness. I over roasted the squash and cut it in small bites before adding to the soup.
Thanks for sharing, Kristen!
Can this be done in a slow cooker?
I haven’t tried it, but I know other readers have with luck. You can search through the comments to see what worked well for others!
I get compliments every time I make this recipe!
I recommend using Better Than Bouillon rather than veggie broth for added flavor, chili paste works in place of chili flakes, and it never hurts to add potatoes!
Thanks so much for the recipe. It started out as a holiday dish that has made it into our regular rotation.