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.
Could you make this with dried red lentils in a slow cooker?
Have made this soup several times since discovering it a couple months ago – love it! Really love the texture of the kale in it. Will be having a baby in a couple months and hope that making and freezing a big batch in preparation will prove just as tasty!!
This lentil soup recipe is the best!!! My daughter and husband loves it!! Question: does the curry smell linger days after cooking? Does it go away? I’ve always been skeptical of cooking with curry and my house smells a little musty. I used the recommended amount. Just curious. Thank you.
Just made this tonight for my birthday dinner! I highly recommend the recipe. The lemon juice at the end takes it over the top! I feel healthy and satisfied.
Happy birthday! Thanks for sharing, Mary.
I made this last night and it was absolutely delicious!!! Had it for lunch today too! Definitely a keeper!
Delicious soup! Thanks !
This was fantastic! I tripled the recipe and I made this in my instapot. Put everything in and set manual timer to 20 min with a natural release and viola! Skipped sauteing in oil as I am trying to be oil free and the taste was not impacted. Thanks for the recipe! The only issue is its too hot to eat right now and it smells sooo good!!
Thank you for sharing, Cathy!
I made this recipe. It was delicious, just the right spices. Best vegan lentil soup I’ve had. Thank you for sharing your talents with us!!
Lovely lentil soup family. Loved it to
That’s great! Thanks for sharing, Ruth.
This is so delicious! I aadded in zuchinni and did spinach instead of kale. Will be making again and again. Thank you!
This is one of our favorite soups. I have also made it for friends who were sick and it has become a soup of the heart. Thank you for sharing
You’re so sweet to make it for a sick friend. Thanks for your comment, Tayna!
Hello from Melbourne! I absolutely loved this recipe! I’ve just discovered your website and everything I have tried so far (lentil soup, cauliflower and freekeh with tahini sauce and the Thai peanut and quinoa) has been really really good, thank you!! I’ve been looking for more vegetarian recipes that I actually like so I’m very happy :D
Uh, what happened to the carrots? I finished making the soup, served myself a bowlful — delicious! — but then saw the lonely carrots still on my island.
Oh no! you add the carrots in during step 2 with the onion.
Having grown up on Lentil soup (greek fam!) I can honestly say that I thought I couldn’t make it any yummier. But this is actually the best one ever. So so glad I stumbled across this recipe, it’s so easy, nutritious, delicious and only gets better in the fridge. This one is on repeat in my household! Thank you !!!
I made this recipe last week and it was amazing!! Super easy and full of flavour. I just wanted to ask, if I wanted to reduce the diced tomatoe to half of what is listed, what can I replace it with without completely altering the taste? Thank you
I’ve never found a lentil soup recipe that I liked -until today! This was delicious! I made it exactly as written and it was perfectly seasoned with a little smoothness from the blending at the end. I will make this again, and again!
You are right! Quick and simple and wholesome! Your recipe is very similar to my own and I like your addition of the greens a lot. This time, I used canned lentils (along with their liquid) and that made things go even more quickly. I really enjoy your recipes, thank you!
I am 35 years-old and have never really enjoyed lentils- until now! Your soup is so delicious and hearty and perfect! I am now a lentil fan! Thank you!!
I love making soup. This soup is absolutely delicious. I never expected lentil soup to be so flavorful. I substituted swiss chard for the collard greens only because they looked fresher in the store. I knew it would not make a difference, at least to me. Thank you.
You’re welcome!
I invited some friends over for a casual Souper Bowl Sunday and made a huge pot of Best Lentil Soup. I thought I’d have plenty of leftovers but between THIRD helpings and ‘can I take some to my spouse’, the pot was empty at night’s end. One person left with the recipe and another texted me for it the following day. I followed the recipe exactly except for substituting Chana Masala for curry, and forgetting to stir in the kale at the end. Thanks for a winner!
I believe this is the third or fourth time I’ve made this soup! This time I omitted the tomatoes and added 1/2 pound beef chuck, cubed, a quarter of a cabbage, and some celery, shredded. Also made it in the instant pot, first sauteing the carrots, onions and celery and then adding the rest of the ingredients to cook at high pressure for 10 min and 10 min of natural pressure release. I think next time I’ll try only 7 to 8 min high pressure because I wouldn’t mind the vegetables being a little less soft (alternatively I would suggest cutting them a little bit larger). Nevertheless, this recipe continues to remain tried and true. Definitely recommend it to all!
Unfortunately this left me missing lentil soup. The oil and the curry overpowered the richness of lentils and veggies.
I’m sorry you didn’t love this one! I appreciate your feedback, Alecia.
I love this soup! I have your cookbook and all your recipes are amazing. One quick question? What curry powder do you recommend? There is so much out there and I’ve tried different ones, just wondering what you use.
Thank you so much. Keep those recipes coming!
I like Frontier! :)
This recipe sounds yummy, but i just started a whole foods, plant based diet, and that means no oil. Has anyone tried either water saute or veg broth saute for the veggies?
Simply AH-mazing! My partner and I both loved it. We want to try adding sweet potatoes next time we make it! :)
This really is THE BEST LENTIL SOUP EVER! I’m making it again this weekend, but this time I’m going to double it. Thanks Kate!
I absolutely love this soup!! Actually, every recipe of yours I’ve tried has been a huge hit with all who’ve had a taste. Thanks much! I am hinting to friends and family, I’d love your cookbook for xmas.
Absolutely delish!!! Lots of flavour and easy to make.
I just wanted to say I love your recipes and everything I make with them is always a hit! I haven’t made this lentil soup yet but wondered what other veggies you think would go well in this soup? How about broccoli, sweet potato and/potatoes? Wanted to ask you what your opinion was as the expert!? Thanks so much!
You could try your favorite combination! Broccoli sounds interested and I would love to hear what you think. Potatoes would be a good idea!
Made this tonight and it was great a few substitutions and additions. I used black pentils, basil instead of thyme and butternut squash instead of carrots and I left out the lemon. Amazing!!!!!
I’m glad you loved it, Helena!
Delicious and very easy to prepare! I used fresh coriander instead of kale. Many thanks
Delicious! Thank you!
THIS IS IN ALL ACTUALITY THE BEST LENTIL SOUP ON THE PLANET. I’ve tried tons of lentil recipes and this is the perfect blend of salty, acidic, spicy, warm GOODNESS. Thank you for this and all of your amazing recipes on this site.
I’m happy you love it so much, Ally! Thanks for sharing.
I love this recipe best lentil soup,it suits the title,I’ve been making this a lot of time already.I would love to try more of your recipe.Thank you❤
Simple and delicious!
You felt from the heaven. My jurney to the vegetarian world makes 10 times easier with your blog. This will be my first recipe :) Text you later with the results.
I made it! i love so much the lentils and this is just perfect!!! I will keep trying with another recipes. Thanks again!
This recipe is amazing! My boyfriend who is an amazing chef was super impressed by the taste. I did not have carrots so I used what was in my kitchen at the time, a sweet potato diced in small pieces and it added a hint of sweetness. Aslo, the only tomato I had was canned Muir Glen Organic Fire Roasted Tomatoes and it has really good flavor! I will be making this soup again! We are vegan and appreciate this wonderful meal to add to our favorite list!! Thank you!!!
Amazing ! I loved it.
This part is very important : “Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid” I didn’t and almost burnt my face.
This is my favorite soup! We have been making it for 2 years now (mostly in winter) and the only change I have made is that when I remove some of it to blend, I roughly chop 2 bunches of kale and put them into a large metal bowl, ladle the soup over them and then use an immersion blender. This makes the kale more like confetti which I like and doesn’t make the blended soup as smooth, I guess I like the kale finer and the soup rougher :) thank you for this recipe. It’s so easy and delicious and we crave it all winter long.
This is one of my favorite recipes of yours! I have been adding 4 small potatoes and 1 small butternut squash to this recipe without changing the liquid proportions (bumping up the cumin and curry powder, though) and it makes it a delicious and heart stew! Thanks Kate!
Potatoes sound like a great idea! Thanks for sharing, Ryan.
This soup is so good! My meat-eating partner was hesitant but said that it was really good and was surprised by how much flavor it had. The only thing I would do differently is cut my kale smaller. I left it in rather long strips and it bunched up a bit. Overall, wonderful recipe!
I made this last night. I added a. It more red pepper because I like the heat. I also added 4 tablespoons of ground flax seed to kick up the fiber and protein. It’s great!!!!
Thanks for sharing your variation, Patrick! Flaxseed sounds like an interesting add. I’m happy you enjoyed it.
This is one of the most delicious and comforting soups I have made for a cold blustery fall or winter day! My sister has got me hooked on your website! Thank you!
I absolutely love this soup! Have you ever made this in an instant pot? If so, what would you adjust and what would be the cooking time? Thanks!
What do you think of adding split peas along with lentils?
I haven’t tried it! But it could be interesting.
I have tried many lentil soup recipes over the years and this recipe is by far the best I’ve ever made. It is now my favorite soup and I make it all the time. It freezes beautifully too. I have been using chicken stock but would love to go vegetarian. Any suggestions of a good veggie stock would be very appreciated. Also, I’ve loved every recipe of yours I’ve tried! You’re my go to site.
Folks, I didn’t have all the ingredients on hand and it was still great. Instead of dried lentils, I had a can of lentils – so my gauge for the soup was the softness of the vegetables. I added celery, cause I had it. I only had one can of diced tomatoes. And no lemon or kale/greens. I can only imagine how yummy it is with ALL the suggested ingredients.
Found you on the internet and previously tried and loved the sweet potato tacos muliple times and tonight is your lentil soup and a salad. Very easy to make and tastes delicious. Question from Canada for all recipies. By some electronic miracle are your recipes “translated” into Imperial measures for those of us reading the receipes up here or do I need to convert.
Thanks and Happy U.S. Thanksgiving (ours was 5 weeks ago).
This soup is Deeeeelish
Craving something tasty and healthy, but also hearty, comforting, satisfying and finger licking good. This did the job. Loved it and will love it until it’s gone. Thank you!
My husband ate 3 bowls! This is a winner. Thank you for sharing it.