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.
Awesome and easy! Definate keeper.
This really was the Best Lentil soup it was very tasty, healthy, good, and very easy to make I used the kale I bought fresh batch so I used more maybe 2 cups. I forgot to put the lemon in at the end. But really was delicious!
Yeah, this is a big keeper for me for lentil soup. I just made it according to recipe, and it tastes delicious. I was once a chef (in a former life), and my only caveat would be limit the sodium as much as possible–whether in the canned tomatoes, broth, or as an added flavor enhacer at the end. A great recipe nonetheless!
Absolutely Delicious!! Made this the 4th time ..
Genuinely the BEST lentil soup. It’s a staple in my house and has been for the last year, thank you!
Unfortunately this wasn’t my favourite recipe. While it doesn’t taste bad, it has more of indian flavouring to it due to the curry spice, so it ends up tasting more like a curry than a soup which I wasn’t expecting. I do love indian curries, however, this isn’t a hearty soup like I was hoping to make
Wow, I’ve made several Lentil Soup and this one is The BEST as the recipe title says: The Best Lentil Soup.
Tasty, well balanced and definitively a keeper.
Many thanks for this great recipe and looking to try many more from your site.
Ky-Le
I noticed this issue too the first time I made it. The second time I completely left out the curry power and I loved it! Maybe you could try that
Thank you for the review. I am a little hesitant to try this as curry doesn’t agree with my stomach or palette. I was thinking of omitting it. But wasn’t sure if anyone had suggestions of a replacement spice which I know wouldn’t make it the “Best Lentil Soup” but maybe the “2nd Best”?
Hi Sarah! I curry really sends this over the top, but you could try omitting it. Let me know what you think!
Thanks for your quick response, Kate! So kind. I will let you know how it turns out. Thanks!
I’ve made it without the curry and adding extra cumin, and it’s great. I also double the carrots and add 2 chopped celery ribs. Excellent!!
This soup is fantastic, I have made it many times now. It’s quick, easy and inexpensive. I serve it with fresh made bread rolls and it’s special, I serve it with toast and it’s filling. If I have left overs I often add diced smoked tofu, thicken it up and make pies with it. My son loves them heated anytime.
Thank you for this handy, tasty recipe
Jane
This was thee most incredible vegetarian soup that I have ever eaten! I don’t have enough wonderful things to say about it, but it was si,ply amazing with the added curry-wow! I just started the vegetarian lifestyle about 5 months ago and your recipes are what is keeping me going! Thank you!
I’m excited to hear it, Sarah! Thank so much for sharing.
Hello – I really want to make this soup, but as I am on Weight Watchers, I need to know how much the serving size is. I put everything into the calculator, but could you please tell me what amount, in cup size, is one serving. Thank you so much!
I need to know the servibg size too please!
Based on the fact that there are 4 servings by her estimation and 9 cups of liquid on top of veggies. I would think about 2.5 to 3 cups would be a serving.
This is, indeed, one of the best lentil soup recipes I’ve ever made. It’s the choice of spices imho that really make it a stand out. Unlike some other reviewers, I disagree that the use of curry gives it the dominant flavoring of such. In fact, as a big fan of curry– I don’t notice it at all. Rather, I find that all the spices work to create the most flavorful harmony. I also appreciate that this is not a labor intensive recipe to execute. This is my new favorite soup. My former favorite– chickpea, coconut curry.
Absolutely delicious!
Very quickly has become a household favourite in winter. Such a great versatile recipe to add in what ever veggies i have in the fridge that i have left over. I like to add in sweet potato and pumpkin to give it more body and thickness! Highly reccommended!
so good thanks!
This look so good!..I can’t wait to try it!..Thank you for the recipe
Great. I used some green pepper . I always add celery also to it
delish! i made this soup as described and i loved it . looking forward to using more of your recipes. i am a newbie to vegan cooking and eating.
I CANNOT get enough of this soup. I’m not a vegetarian but consistently make this once/twice per month for a few reasons: it’s sooo dang good, it’s incredibly quick and easy to pull together, it’s super cheap for the amount of food it makes, and it keeps super well so I can eat on it throughout the week or freeze individual portions if needed. Cannot recommend highly enough!
Amazing!
Absolutely delicious warm tummy food. I am now a lover of lentils.
Dayum fine soup!
I just made this today, following it almost to the letter (I added sweet potato and cilantro), and it was so delicious. Lentil soup is appropriate at any time of the year, even in July. Thanks for your recipes!
Delicious, easy, colorful, economical, and healthy! Can be made kid friendly using less spices.
Made it multiple times over past year and my absolute favorite, making one right now! Everything I have made from your recipes turned out great! Thank you!
You’re welcome, Tereza!
This was just okay. A little too salty (I used better than bouillon, so I cut back the salt to 1/2 tsp but should’ve left it out entirely) and otherwise a little…bland? Love many of Kate’s recipes, but I probably won’t be making this again.
I’m sorry you didn’t love this one, Laura. The better than bouillon could have made a big impact overall. I appreciate you sharing your method and feedback.
This is definitely the best I’ve made and tasted yet. I have made many many dal soups over the years, but my very foodie family and my toddler ate this up! All your tips and explanations really helped pull the taste together. A very wholesome flavor. Thank you!!
I have made this soup several times, it is a staple recipe for me. It is soooo good. I use an mini instant pot, so reduce the liquid by 2c. and the tomatoes are 15 oz can. Otherwise use ingredient amounts listed, except I salt at end of cooking. It also freezes well. The cooking time for instant pot is 15 minutes manual pressure and natural pressure release (used brown lentils).
Thank you for sharing, Gail! I appreciate your review.
Beautiful wholesome soup. Thank you! Followed your recipe exactly and it was a perfect blend of flavours. Love your site and your beautifully crafted recipes.
Barb
Making it next weekend . I will skeep most of st as 2 babies will ( hopefully) be enjoying it !
Second time to make this delightful soup…this time for my son’s household of five. Tripled the recipe to have plenty for them and our house of three. It comes together easily and is forgiving if I mismeasure. Thanks for the yumminess. Here’s to the mighty lentil and good health to all
So happy to hear it! Thanks Steph, for letting me know. Stay well!
So very good!!!!! This recipe is incredibly delicious. Very easy and healthy
I make this soup at least twice a month, it’s sooo good and super easy! A family favorite. Thank you!
Hi! I just finished making my 3rd batch of this wonderful soup. Thank you so much for sharing! The first two times I used commercial organic chicken broth but this time I have made vegetable broth (recipe from Anerica’s Test Kitchen’s cookbook) and I’m so excited to try it! I add a dollop of pomegranate molasses and some turmeric, plus extra garlic, but otherwise I follow this recipe pretty closely. It’s so good!
Thank you for your rave review, Sarah!
Loved it! I’ve just started growing veggies and had a whole lot of kale so was looking for recipes. This was a perfect warming meal for the family.
I used 3 fresh tomatoes instead of canned, fresh thyme instead of dried, and red lentils as that was all I had in the pantry. Worked a treat.
Delicious!
I have not made this soup yet, but a hot tip. The next day after making the soup, puree some of it cold in a food processor. Then put in a bowl, add enough quick oats to form burgers. Then bake them on parchment at 350 for 20 ish minutes,flip over half way. Or fry them up. So good I make lentil soup for the burgers the next day. I also tried grinding the quick oats first as well then adding to the pureed soup to form burgers, also good.
We love this recipe! It’s so easy to follow and complete. This will be a staple dinner in our family for years to come. Thank you!
Delicious soup!Thank you so much for amazing recipe!
Awesome recipe! Thanks Kate!
I’m glad you loved it, Natalia!
I was surprised at how much I liked this! I’m not usually a big curry or cumin fan, but the soup doesn’t really have a curry/cumin flavor. Just a yummy flavor! Definite keeper.
Absolutely delicious; balanced, complex flavour with an easy to follow recipe. I have made this many, many times–always with the same delicious result. Thank you
My mouth is watering when I read your enticing recipes, which I would love to make, but I can’t print them. Please help!
Thank you, Madeline
PS. I just subscribed to your Newsletter. Can’t wait to make many of your recipes.
This is by far my favourite soup recipe! Always turns out delicious, thank you!
I’ve been looking for a decent soup for ages; my 6yo granddaughter has recently decided she’s not eating animals any more, so we have been experimenting with lentils etc, which she loves.
This soup is divine. I did leave out the oil except for one tablespoon, but otherwise I followed the recipe.
She loved it, and the leftovers were used as a sauce for her spaghetti, and the last bit was thickened with extra lentils and made into a pie.
Thank you so much.
I made this soup several times and it’s wonderful. I think the secret might be adding lemon at the end. I add extra cumin and curry since I like the spices.
I’m happy to hear you loved it, Barbara!
Tweaked it a bit for my taste and it was delicious. My gf never liked lentils as a kid and I’ve never made lentils myself before, but we both loved it. Added an extra onion, extra garlic, and subbed a cup of water for a can of coconut milk. I also used a whole bag of lentils so it turned out more like stew (added more water though to adjust), but it’s definitely tasty and gonna be a staple.
Freakin’ awesome. . . I needed a good piece of french bread to go with it.
Hello Cookie and Kate – I thought you might want to know that I found your recipe by googling lentil soup. It was the 2nd article. A pretty good showing for Google. I made the recipe without ‘cooking’ lentils, I chose to use canned lentils. The soup came out delicious. On a side note, I’m a soup lover but haven’t made soup in a long time. This was my first recipe in a long time. Thanks for putting a smile on my face.
Mary
It’s pretty delicious and gets bonus points for being easy & fast! I used collard greens and didn’t measure anything.
So delicious and easy to make! I will definitely make it again.
Hi Kate and Cookie,I make your best lentil soup during our West Australian winter which is June-August.We love it and use our own lemons if I dont have tinned tomatoes I dice up fresh ones..I have some vegan /vegetarian friends so great to make ahead of time.
Trish
Curry is a blend of other spices. Thus, the curry you buy can vary greatly in taste. Do you have a favorite brand that you use? And, where would I buy it? Thanks so much for responding.
Hi Melanie! I like Frontier Coop spices and tend to be my go-to. Curry can vary, but I find most work well with this one depending on your taste preferences.
I loved this soup! I only had a can of tomoto sauce and that worked great! I also used 1.5 Cups of homemade Chicken stock and no extra water in a crock pot and it was amazing. I am definitely making this one again!