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.
Followed the recipe exactly and it was amazing. Thank you. Full 5 stars from me.
One of my favorites. I add a can of coconut milk at the end and it’s amazing.
With the curry powder, does this soup have a strong curry flavor or does it just blend in? Thinking of making this for family on Christmas Eve, but there may be some curry non-believers among my guests. However, I’m betting the curry just creates a nice earthy warmth without tasting too curry-ish? Lol
Alice, I made this for a soup exchange and each of my friends raved about it. Don’t hesitate. It is delicious!
I stumbled upon your recipe while searching for lentil soup recipe and made it this evening. I LOVE IT! I’m in South East Asia and weaning off meat. Your website is my inspiration!
Thank you, thank you, thank you!
One of our absolute favorites!
I have made this 3 times so far! Gets better each time. The best lentil soup ever. Sure lives up to it’s name. This recipe is a keeper and I’m going to share it. I ha e to say though, I have not tried it with the lemon yet.
You should definitely give that a try! I could not believe the flavor with the lemon. I actually added some more when I poured myself a bowl :)
Ok, that is great to know! I will add the lemon when I make it again today. Thanks
This was my first time making lentil soup EVER and it was absolutely delicious! I was getting tired of my same old vegetarian diet (newly vegetarian) and find it difficult to find a recipe worth making, to the point where I was tempted to buy meat. Then I stumbled upon this recipe while I was in the parking lot of the grocery store Googling vegetarian meals. Thank you for a great recipe that I will now add to my meal rotation!
I’m stuffed, happy belly!
Unbelievably good for such a simple recipe. I tried it without the lemon juice first, then added a few drops in my second helping. The difference was amazing, so good.
I’ve made good lentil soups, but have now found The One. No more searching and trying. This is the perfect lentil soup, hands down. (I forgot the lemon, was shy 15 oz of tomatoes and used chard instead of kale.)
You will get a hoot out of this. I had to try this recipe, but I am a browser of ALOT of recipes, so sometimes I mix one up with another. I am on vacation in my home on Aruba, and even though it is hot, I still crave vegetarian soups! So, I made a list of the ingredients that I didn’t have on hand, and off to the market I went. Came home to a lot going on in my neighborhood, (all good).
I brought up your recipe for this again, and clicked on what I thought was a magnification of the page to 3X, (ok, contain your laughter!), and thought it was funny that it didn’t 3X it. So, in my distracted state, I began to make the recipe 3X more than the original. I had looked at so many recipes, that I thought this was the original recipe! Thought to myself, gee, this is going to be a lot of soup! But, I had read that it freezes well, so it didn’t matter. Anyhoo, the soup IS the best lentil soup ever! I award it the five stars.
Oh no! I’m sorry that happened. But I’m glad you enjoyed it, Mary!
Wonderful!! Made this for my son who loves lentil soup and I am not one that usually eats it but I had an entire bowl- delicious! Thank you- p.s I added ground turkey for more protein
Thanks for sharing!
I just made and ate your lovely lentil soup. The recipe is great, love the touch of lemon at the end. I also added a dollop of sour cream and diced green onion to finish it off. Love the result…just had to share.
I’m glad you loved it, Jill!
This is the most amazing soup, I’m not a soup person at the best of times and was sceptical as this one is so healthy too. This is the first time I’ve ever left a comment on a recipe, was compelled to as we looove it so much and I actually have started now craving it, thank you so much, so simple, so tasty, definitely the best lentil soup ever!
BTW Don’t eat kale anywhere but in this recipe it’s yummy
This isn’t just the best Lentil Soup but the BEST SOUP period! This is my Husband and I’s new favorite. Thanks for the great recipe!
I love soup and this one will become a staple. Even though it was a bit spicy my 2, 4 and 6 year olds loved it as well!
I’m glad it was a hit with all the kids!
Just made your lentil soup…amazing. Have never made any lentil soup. My husband loved it. Thank you
so much for sharing this.
I’ve made so many pots of lentil soup over the years. This recipe really, truly is the BEST!! Even better on night 2! Thank you.
Just had to join in the chorus of positive comments- BEST EVER! I am enjoying this soup on a cold, windy winter day and it’s sooo delicious. Can’t wait to make it again and double the recipe since I know we’ll devour this batch in a heartbeat. Thanks for your fantastic recipes!
Thank you for sharing, Susan!
I made this recipe today for Sunday lunch and it was delicious. I wish I had some bread to how on while I ate the soup but all is well. Maybe next time!
This lentil soup is delicious. I followed the directions, changed nothing, and we loved it. Definitely a favorite.
This is a great soup recipe! Fast easy and delicious. I shared the link for the recipe with my mom and sisters as soon as I tasted it!
I appreciate your review, Jenny!
I made this recently and it was a huge success!!
Everyone said it was better than Panera haha.
Um, so this was really really delicious! I am cutting down on meat and so I’ve been on the hunt for recipes to expand our repertoire. I’ve made a few things I’ve found online that others have raved about in the comments, but only to find myself disappointed. But this one was so so so delicious! This is definitely going to be added to the “to be made again” list. I’m also a really slow prepper/cook, so this was awesome as it was super easy to put together, also a very important factor if it’s going to be made again.
I’m sitting having my second mug full of your lentil soup. It is a cold,wet,wintry Scottish day and I have to tell you I’m so glad I stumbled on your recipe, being Scottish and non vegetarian I didn’t think to make lentil soup with out ham. Lentil and bacon being my favourite. This has suprised me big time it is delicious and I will be passing the recipe on to my friends. I love it. Thank you.X
Amazing recipe! I’ve been impressed by previous recipes on your site and this was also wonderful. Perfect for a chilly winter evening with some crusty bread!
Thank you! Perfect for a chilly day.
This is the BEST! My husband said “better than pizza!” which is his favourite food! It was so good that I am making a second batch tonight. We have recently decided to try and only have animal protein once a week. I served this over some basmati rice for my 8 year old who is pretty picky gave it a thumbs up. The spices are perfect. I used red lentils and spinach because that is what I had on hand. Perfection!
Can this be made in a crock pot as written, or are there any recommended modifications?
I haven’t made this in a crock pot, sorry! I still recommend to saute the vegetables. It maximizes the flavors!
Great soup in this cold and windy december weather. I tweeked the recipe a bit. I added som garam masala with the spices to get some cinammon and cardamon flavor to it. With the greens I added spring onion and fresh jalapeno.
Very good soup base with a lot of tweek possibilities. Keep up the good work!
About to make this recipe — my husband, niece and nephew made it twice in the last three weeks and we are craving it again! It’s important to make a double recipe there are more than two of you because everyone will either want seconds, leftovers or BOTH. Made an appetizer size of your black bean, sweet potato and quinoa burgers (two slider size patties over an arugula salad vinaigrette), followed by this soup. Swoon!
I have been making this lentil soup every week for my family and for some friends who are undergoing chemo treatment. I double so I have enough. This soup is delicious!!
This soup is AMAZING. Never making another lentil soup again – followed the recipe exactly – stocking up my freezer with this before our baby arrives!
This recipe is amazing!
I love this recipe, but I was wondering, can it be made in a crockpot? I was searching through old comments and could not find an answer. Thanks for all the help!
I love this lentil soup recipe! I’ve made it probably ten times, usually with a few tweaks based on what I have on hand — I like adding potatoes and zucchini to the mix. I’m too lazy for the pureeing step, and it still comes out amazing. Thank you!
Very yummy recipe! I used beet tops in place of the collards because that is what I had in my garden. The spices along with the lemon juice are fantastic in this recipe!
Truly the best lentil soup I’ve ever made! Thanks!
You’re welcome, Susan!
This was fantastic! Used an immersion blender for a few seconds rather than doing the blender transfer…but otherwise, no changes to your recipe, and it was delish! Thanks for sharing :)
Im the odd person out here, but found the soup too hot. Maybe it was because my red pepper flakes had the seeds in them. Im not used to using red pepper flakes, so maybe that was cause. Resulting soup, the spicy spiked the flavor.
Suggestion: Tell readers to hold 1/2 (at least) of hot spices in reserve and do a taste test later in the cooking.
I eat a lot of hot food, Thai is my favorite cuisine.
Im starting over on this one.
I’m sorry you didn’t love it, John. I appreciate your feedback!
Try using just a few shakes of cayenne pepper. It has a powdery texture, so no seeds. Since you don’t like foods too hot, to I’d suggest just a tad of cayenne. Like a scant 1/4 teaspoon or so.
Just discovered your website and I love your recipes! This one was a massive hit with the husband. Thank you! I added baby sweetcorn chopped and peas in the last 5 mins instead of greens, it was just so yummy. I made the quinoa and broccoli bake today, cant wait to report back – it looks delicious.
Can this be made in my Instant Pot? Do you have any recommendations for cooking time, etc?
Unfortunately, I don’t. You can search the comments to see what other readers may have tried.
Top notch. I used garam masala curry powder and did the whole 2 Tablespoons of fresh lemon juice. I used 3 pinches of pepper flakes then I put a stick blender right in the soup pot for about 30 seconds and added a half cup of water right at the end. Delicious!
I absolutely love this recipe and it’s become a holiday favorite among my family. I’ve made this several times for a Christmas Eve soup potluck. Quick question – have you ever tried using an instant pot for this recipe? I’ve considered trying to use my instant pot for it but I want to make sure I’m approaching it correctly. I’d still sauté at the beginning but wanted to try and cook the lentils via instant pot.
This truly is the best lentil soup! The flavor is rich and spicy and the texture is so satisfying with the vegetables and lentils. Adding to my favorites!
On a whim I tossed some leftover cheese tortellini into soup, and OH MY STARS the bowl simply sung! I love this soup, and while my 4 year old says it’s a little spicy, my 1 year old can’t get enough. Always make a double batch to freeze—your future self will thank you (as mine does regularly)! And the lemon at the end makes the soup divine. Don’t skip it!
Thanks for sharing, Julie!
This was so easy to make, and made the house smell amazing!! Delicious! My husband and I LOVE that the lemon brings out some of the other flavors — will DEFINITELY make this again! Thank you!!!
My family loves this soup! I always double the recipe – this way my sister and I do a soup swap with what she has made. Saves time for busy people! The flavors go together so well and it is so satisfying.
We all love the fact that it is a nice healthy, vegetarian meal, as well.
Made it and is really good! Love the kick!
This recipe is one of the best lentil soups I’ve made! It’s flavorful, aromatic, earthy, hearty, robust and colorful all at the same time! I love it! Thank you so much for sharing such a wonderful recipe. 5 stars! It deserves more!
I made this last night! This is the first of your recipes I’ve made, the first lentil anything I’ve made, and the first time I’ve had soup for breakfast—I couldn’t wait until lunch. :) So perfectly flavored and toothsome. Yummmm! Thank you!
I’ve made this recipe more than a few times now this winter. It’s a great go-to b/c I usually have most of the ingred. in the house. Husband and 3 young boys all eat willingly (I keep the fresh greens out – although I would like them, the kids would think differently). Thanks so much for sharing!
Love your recipe for lentil soup , followed recipe to a T.
I know can make it in my insta pot .
Thank you so much
Happy New Year! I prepared this soup for New Year’s Day and it turned out delicious. Thank you for the recipe, I‘ll definitely save it.
Happy New Year! Thanks for sharing.
I improvised a little. Omitted curry, used smoked paprika, added a stalk of chopped celery. Used 1/2 cup of my homegrown heirloom roasted carrot puree instead of sliced carrots. A big pinch of my own hybrid homegrown hot pepper flakes. Home grown heirloom Vesuvius tomatoes that I canned last year, and lime juice instead of lemon. Substituted spinach for kale. It was fun.
Absolutely delicious! Thank you so much. Full of flavour and super good for you too! My new favourite soup.