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.
I cooked with a slight variation. I used Cilantro leaves and chili leaves instead of Collard Greens (We don’t have them here in the Philippines) Also added some Spanish Paprika and some Cayenne pepper. My goodness, what an awesome meal! I’ll be making this again. Awesome recipe.
Thank you for sharing! I’m happy you were able to enjoy it with your variation, Matt.
This is my favourite lentil soup. I actually crave this soup and have to make it. SUCH a delicious mix of spices!! Love, love, love this soup.
Matt Ashe:
What is Spanish paprika like? I have smoked paprika. Where are the best places in the Philippines to live as a family? (Near ocean and not in a big city)
Hi Lindsey,
Spanish Paprika is a bit smokey, but adds a depth to certain dishes that is hard to describe.
Regarding living here, there are over 7,500 islands here and they are all different. In Northern Luzon, it’s very clean and quiet. From Vigan and above, it’s very beautiful. The island of Cebu is also very awesome. The best way to find out what works for you and your family is to come here and visit a few times.
The Philippines is not for everyone. It’s definitely a developing nation and has its’ own quirkiness. You have to develop infinite patience here. If you decide to visit, explore outside of Manila, Angeles and Olongapo.
Good Luck!
Matt
Thank you for the recipe. I have never had lentil soup with tom type sauce so it was an interesting twist. If you like red sauce this is the right recipe of you
Thank you, Jodi!
I must admit I’m no vegetarian but a few months back I had a heart attack and have had to look at myself and my diet.
I very seldom eat red meat now put do like chicken and fish but I have been eating more and more vegetarian food and been enjoying it.
Now this soup is so simple to make and so tasty it also freeze well and I can take it to work and stick I in the microwave so saving me money as well as me health .
And I must say one serving fills me up at lunch time very nice .
I’m sorry to hear about that, but happy you are doing ok! Thank you for your review, Bob.
Best Lentil Soup EVER!! Fast and way to make, beyond yummy !!
Thanks for sharing, Alison!
I’m currently eating some of this that I froze a while back and I am judging myself for wasting money on underwhelming TV dinners and unreliable take out… Thank you Kate for your amazing recipes that inspire me to cook even when I think I don’t want to!
Thank you for your review, Mandi!
Impossible to fathom the deliciousness of this soup! I made it for my vegan daughter who drove up from the city on a frosty winter’s evening to visit us on our small farm in the country. She declared it one of the best soup experiences EVER (and that is saying something, as she comes from a long line of soup makers and lovers). My version looked the same as yours Kate, but I added some shredded fresh silverbeet as well as the kale, so there ended up being double the greenery, which didn’t seem to matter at all, especially as it all collapses down so much in the pot.
Thank you so much for so perfectly honing and then sharing this recipe. It was a taste sensation, and I will definitely be making it again, very soon!
I’m happy you all could enjoy this, Katherine! I appreciate your comment and review.
A lovely recipe and very easy to follow. It turned out beautifully – lots of flavour and my husband loved it too and didn’t miss meat at all.
Thank you for your review, Rachael!
I washed and soaked lentils. I was delayed in starting and some have sprouted. I put them in fridge before. How will this affect soup or should I get another dry bag
Btw made it a few weeks ago and loved it but was doing an encore. How can I save this batch today…
Hi Jeanie, you don’t need to soak the lentils before. The liquid and cooking time accounts for this. Does that make sense?
I followed this recipe exactly and could not have loved it more! My husband and 3 teenagers loved it too! Perfect.
Wonderful, Emily!
This was delicious! I added in some cubed potato and added some cream to the mixture – made it super silky. Also cheap as chips and good for me student pocket.
Thank you!!!
Great to hear you loved it! Thanks for sharing your variation, Raina.
Tried your recipe last night. Only used 1 tablespoon of oil because I’m trying to cut down of fats in my diet. It turned out amazing!!! So much flavor. Thank you Thank you I’ve found my new favorite soup!
You’re welcome, Sharon!
Oh my! Clutch my pearls!! This soup leans heavily towards orgasmic!!
I’m here in Grenada with limitations in veggies, so had to do without the kale (at the end) but dang!! I’ve been making lentil soup on and off for years….nothing like this.
So delicious!! So wonderful!! Home run! Love, love, love it!
Great to hear, Lyn!
Can you make this in slow cooker? Xxx
I believe some have! I recommend searching the comments to see what is recommended. I still suggest to saute your vegetables for best flavor.
Absolutely delicious! Just made a second batch, doubled the recipe so i could take some over to my mum. Tastes even better the next day or so, or reheated after being frozen.
Thanks Kate.
Thank you for sharing, Tam! I’m happy you enjoyed it. Yes, this is even better the next day.
Tino reka rawa atu! Thank you for sharing this delicious recipe!
You’re welcome, Rachael! Thank you for your review.
Best lentil soup EVER! I added celery and a little more curry powder!
I’m happy you loved it! Thank you for your review, Fiona.
Pros: Delicious, easy to follow for a beginner cook and simple ingredients.
Cons: Doesn’t need 1/4 cup of oil. Unless I did something wrong, the end result was too oily and I ended up needing to drain most of the liquid.
Thanks Cookie + Kate :)
Thank you for sharing, Amelie. I’m sorry you didn’t love the oil. How long did you saute the vegetables?
I’ve made this three times. We love it! One time I had leftover sweet potato puree and threw that in. Delicious! Although its perfect as written. We like it with toasted Naan bread
Naan bread would be delicious!
Your recipe says a teaspoon of salt, surely you meant a pinch. I had to throw it out.
Hi Dermot, I’m sorry you didn’t love this recipe. You can always adjust salt to your taste.
For person that said, threw out with teaspoon of salt, maybe they used a Tablespoon instead?
I made this and it is terrific! Just the right level of spice. Excellent texture. Amazing flavor.
Thank you for sharing, Rex!
Just made this tonight. Didn’t have any kale or green leafy veggies so I added some squash. Also added some paprika. Very very tasty. Will try again for sure. Thank you for this awesome recipe.
You’re welcome, Keola! Thanks for your review.
LOVE IT! So tasty! Added some extra curry powder and diced zuchini with the garlic and spices. Then ate three bowls of it… Delicious!
Thank you, Emma!
I really liked this, as did my husband. Very flavorful and easy! I inadvertently used only 2 garlic cloves—I didn’t miss the other two but will include next time. Don’t skimp on the lemon juice—it adds a lot. Only really complaint is I LOVE lentils, and the lentil taste-texture didn’t come through as I expected. But if you’re not a huge lentil fan, that could be a plus.
Thanks for your comment, Cate!
Has anyone tried to can the “Best Lentil Soup Recipe”? My daughter has made this for her family & they absolutely love it. She throws everything (except leafy greens) in her ninja foodie pressure cooker setting for 1 hour, then she adds the leafy greens & stirs before taking out the 2 cups to blend. Yum, but can I can it?
Thank you for sharing, Faith!
Dear Kate, I loved every single one of your recipes that I’ve tried so far.
But WOW this soup is amazing! It has so many different flavors that go perfectly together. I cannot imagine preparing lentils any other way from now on. And I like that you can freeze it, I’ve been meal prepping for the past couple of weeks and it is so practical.
I love it! Thanks for trying all my recipes :)
How many calories are in a serving of the lentil soup
Hi Maria! The nutrition information is below the notes of the recipe. Make sure you allow cookies in your browser.
I tried this recipe tonight and I LOVE IT! I never really knew what “flavors sing” meant until now. I did make a few changes based on what I had in the pantry (added celery and red potatoes, omitted tomatoes, used extra cumin instead of curry powder) and it turned out amazing! I also simmered it longer (~30 hr more) because I prefer a softer kale in my soup. I’m planning on freezing half of it in jars for meal prepped lunches!
Thanks so much for posting this truly BEST lentil soup recipe!!! :)
I’m glad you can understand and appreciate now! Thanks for your review, Samantha!
Update: it’s been about 6 months now, and I’ve made this recipe at least once a month, if not 2-3 times. I legitimately crave this recipe ALL THE TIME, even in the summer, and it always makes me feel so good and full! I just had to post another comment on this page to rave about this recipe. It’s not just my favorite soup recipe, but pretty much my favorite meal in general. Also — correction above to my earlier comment — that was 30 extra minutes longer, not 30 hours, haha.
I’m happy to hear that, Samantha! I appreciate your review.
I agree with the name of this recipe. IMO it is the best-ever-lentil-soup that I’ve had and made. It’s super tasty and the texture is great due to the fact that a portion of the soup is blended and mixed with the rest of the soup. I’m definitely making this again and again and will make it my go-to soup available for a quick lunch.
Thank you, Johanne!
I love this recipe, but the fact that I have to scroll down the page for 5 minutes before I get to the actual recipe is infuriating.
Hi David, I’m sorry you don’t enjoy the other content. In the future, there is a jump to recipe button at the time by the recipe title. I hope this helps you in the future!
I have been making and eating lentil soup for more years than I want to say but truth be told this is the Best Lentil Soup I have ever made. Next I will try the Spicy Black Bean Soup.
If you liked this one, I bet you will like that one too! Let me know what you think, Julie. Thanks for your review.
I made this recipe today and it is very flavourful and tasty. I like the addition of the curry powder cumin as it adds a nice twist to the flavour…did not add the lemon juice to the pot (I doubled the recipe)but will do so in my bowl and will be freezing some of this batch for another meal.
Thank you for sharing, Ann!
I discovered your website this week and built our weekly meals around it as they are ingredients we can afford or already have on hand. This soup is my fourth recipe of yours we tried tonight and it is amazing, certainly earnt the title of Best lentil soup! I set some aside for my lunch tomorrow before tasting and now I want to eat that too. Thank you for sharing it.
I’m glad you are loving the recipes! Thanks so much for sharing.
This really is a great lentil soup recipe. I ended up not having cumin or curry powder (whoops) but did have thyme so the soup had more of an Italian flavor but it was absolutely delicious. I added an extra glug of olive oil at the end and only did one cup of water instead of two and was a little generous with the four cups of broth. I also added zucchini and extra kale. Would definitely make again!
Thanks for sharing! I’m glad you liked it Italian.
Absolutely LOVED this recipe. The flavors were amazing. I substituted frozen baby spinach for the greens because it’s all I had and it was still delicious. My only comment is the lentils took a weirdly long time to get soft lol, close to 2 hours of simmering. Didn’t bother me at all but wondering why that is!
Thanks for sharing!
Can this also be made in a crock pot?
I haven’t made it in a crockpot, but I believe other readers have with luck. I recommend searching the comments to see what has worked well.
Kate, this is a great soup. I had some kale and parsnip dish left over and I incorporated it into the soup. Tasty. I like as well the favorite quinoa salad and the simple coleslaw. That’s all I tried so far.
Thank you for creating such healthy and tasty recipe
You’re welcome, Christine!
I thought this was delicious and only wish I could post how my kitchen smelled when it was cooking. Not too many steps and didn’t have to cook long. My older child helped stir and pick the kale off the stock. Since I was concerned about vegan as much as vegetarian I added a little Parmesan cheese on top, but my meat-eating partner didn’t! =) Also, in hindsight, I could have sprinkled some nutritional yeast on top if I had wanted.
Tomorrow I’m making Cookie and Kate’s Baked Ziti. Yum!
Thanks for sharing! I’m glad you loved the smell and taste, Jane!
One of my favorite soups! I do add ground turkey sometimes and it’s so delicious
Thanks for sharing, Laura!
Omg I made this yesterday it was awesome. Made it with a ham bone. Doubled the recipe, I used a whole bunch of celery cut instead of greens didn’t have tomatoes, but the taste was delicious! My mother loves her pasta so she added rice to hers!
Thanks for sharing, Susan!
Dearest Cookie and Kate,
I’ve been making soup like this for over 38 years, my Trinidad Spiritual mother taught me how but with fresh thyme there are many recipes she and I created for diabetes low carbs. She had a lot of issues but the food was made with herbs and organic veggies. Her desert also.When she passed the recipes stick and here. I must say when her food was prepared everyone wanted to eat it,aroma of it filled the house.bake and soup wow. Thanks going back to make some for me. Good Eating
Delicious! I made my own veggie broth and used 5 cups of it and I cup water. Followed the rest of the recipe to a ter and it is do good!
It is a good recipe, but if you are a curious cook it will not be something new. I have tasted very similar flavors in other bean recipes.
I would rather recommend you to try lentils with cream, curry, and ginger. Anyway, it is an easy and tasty choice! Thanks for sharing.
I made the soup but didn’t have and red pepper flakes so I used Tabasco sauce then I had a great idea to add 4 posted hatch peppers as well since they are in season here. Truly awesome flavor
Hello
My name is Michael. We love your lentil soup receipe. My girlfriend and I switched to vegan lifestlye 2 weeks ago and have been looking for delicious food like this.
We did add more red pepper flakes for spicer soup.
Thank you
This is THE best lentil soup ever. I’ve made this dozens of times, although I do pack in a few more vegetables, such as red pepper, celery and whatever else I have in my fridge too. In addition, whenever I’ve wanted to lose a few pounds, I make a big pot of this (doubling the recipe) and eat it for an entire week. The pounds just fall off. Tasty and delicious.
Made this. Incredible!
I just made a double batch of this soup! It is delicious! Thank you!
It was great! Made it in my instant pot
It’s not soup weather in California yet, but this looks delicious!
This turned out beautifully! My only change was upping the curry powder by one teaspoon. Other than that – perfection!
Thanks for sharing, TG!