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.
Loved it! I threw is some frozen spinach and also a dollop of sour cream
Thank you for sharing, Andrea!
All I can say is why haven’t I made this sooner!!! My friend is coming over for a holiday baking day and this will be the perfect start to our festivities absolutely delicious…I had to sample of course
This is one of our favourite soups! So tasty, healthy and filling :)
This soup is really solid – you can make substantial substitutes and it still works, I think it’s the extra olive oil and the lemon juice. I didn’t have enough lentils so I made up the rest with split peas; I was low on cumin, I put in what I had and added a bit more of the other spices, esp. extra garlic; I had spinach instead of collard greens. It was really good, I think the lemon and pepper and olive oil really made the difference. Appreciate the recipe.
Wow this soup is AMAZING. I actually added chopped bacon too.
I’m glad you loved it, Danielle!
Thank you. Really is the Best!
Made this soup today and it is delicious! It was very easy to make and the lemon at the end really comes through in the flavour. Thanks Kate for another great recipe!
I’m glad you loved it!
This is my absolute favorite soup. I make it multiple times a year and its always a crowd pleaser.
This is by far my favorite lentil soup to make – I think the blending of a portion of it, and the lemon at the end really makes it special.
I add an entire head of cauliflower florets that were roasting in the oven while the soup was simmering, added to soup right after the lemon juice addition. So delicious!
Just made this! It was delicious!
Perfectly named recipe! Made this last night to rave reviews from all 4 diners! I used red lentils, added some smoked paprika, and since we all enjoy a lot of flavor and kick, I amped up most the spices. Oh! And forgot the bit of lemon juice at the end because I was so anxious to try it. Dang. I sprinkled a little parm on each bowl. YUM!
So glad to find your site about a week ago. We’ve been eating Mediterranean for about 8 months, and it’s been a steep learning curve. I signed up for your email list, but haven’t gotten anything. How often do you send something out?
Love this lentil soup. Gets cold in PNW So it’s perfect on cold rainy day. Didn’t have Kale so I substitute fresh Spinach. Very good.
Hi, I only have carribean, Jamaican curry. Do you think that will be ok?
Hi JB, you could try it. Let me know what you think!
A great winter soup. I went a little heavier on the cumin and curry and added diced sweet potatoes and celery. Delicious:)
I love your recipes!
Thank you, Carrie!
WATCH HOW TO MAKE LENTIL SOUP
Sorry, I can’t find the link to the video.
Love lentil soup. I always add fresh spinach since I’m not a fan of kale and a bit of vinegar instead of the lemon juice at the end to brighten the flavor. Plus I add more carrots. The rest though is essentially the same.
Hi, be sure you allow ads in your browser and that should help. You can always check out the videos on my You Tube channel. I’m glad you enjoy this soup!
Great soup! I am not a fan of curry, so I left that out. I was pressed for time and didn’t blend part either, but this was truly excellent!!!! Thanks for sharing this recipe, I will make it again very soon!
You’re welcome, Robin! Thank you for your review.
Heavenly! I substituted spinach for kale and it was perfect. Thank you for this recipe! Cookie us a doll face, too. Have any good dog treat recipes? ;-)
So delicious- loved it-followed the recipe exactly as written – added some bok choi at the end- went down v well
That’s great, Maura! I appreciate your review.
I love lentils and all the other ingredients inthis soup but my stomach can’t handle tomatoes of any kind. Can you guys think of anything else that would be OK to replace it with
Hi Kibby, you could try to omit and then add additional vegetables. You will likely need to adjust some of the seasonings as well. Let me know what you try!
Omg this soup is soooooo good. I used spinach instead of collard greens and forgot the lemon juice and put lots of red pepper flakes since I like the heat. Will make again. Thank you so much for posting
You’re welcome, Janice! I’m glad you were still able to enjoy it.
This is a favourite and staple in our house ! I have IBS so I skip the onions and garlic – no one even notices – just say it’s amazing and ask for the recipe!
I use garlic infused oil if I have though as it’s safe .
I add extra curry powder and no lemon ( tried prefer without) and I grate Parmesan cheese before serving
I’m glad you were able to enjoy it, Joanna! Thank you for your review.
This truly is the best lentil soup I’ve ever eaten/made! I topped it with a bit of vegan feta and it was amazing.
I will skip the lemon and cut back the cumin next time.
The soup is delicious made following the recipe exactly.
Perfect and easy. Love it!
Thank you, Carol!
I am going through major dietary changes and looking for hearty healthy meals that I can really enjoy and this soup hit the spot. Discovered it a little over a week ago and already made it a second time. Love it!
I LOVE this soup! Best lentil soup recipe! Thank you Kate for sharing this amazing recipe. I make it exactly as is each time.
OMG I love it. So tasty and easy.
I added some curry powder ❤️
Thanks
I’m glad you enjoyed it, Malika!
Probably some of the best soup I’ve made in a while! I only added half of the specified water and doubled the lentils. Super delicious. A much make!
Hooray! That’s great to hear, Hannah. I appreciate your review.
Can I make it with Instant Pot? If so, can you please let me know how I can adjust the recipe?
I don’t have Instant pot directions for this, sorry!
I only make this in the Instant Pot, it’s easy! Saute the onion and carrots until soft, then add the garlic and spices and cook another 30 seconds or so. Deglaze the bottom of the pot with a little bit of the water/broth (make sure you scrape everything off the bottom), then push cancel and add the rest of the ingredients except for the lemon juice. Cook on high pressure for 10 minutes then let it natural release for as long as you can (if you’re short on time quick release is okay though). Add the lemon juice in at the end.
This was so good. I’ve already made it 3 x this week. My family loves it!!!! I eliminated the curry because my family is not a fan but delish nevertheless.
That’s great, Mary! Thank you for your review.
I followed the recipe exactly and it was absolutely delicious! Oh, I did use fresh spinach rather than kale, because that is what I had.
Best ever!! Pregnant and I can’t stop eating this, so many nutrients and flavors!
Congratulations! I’m glad you are loving it, Chloe.
So yummy, make it at least 1x/mo.
You are right. This is THE best lentil soup recipe.
Cookie & Kate – you are amazing cooks! I share your stuff with others all of the time :)
Looking for good recipes and this blog looks great – but in the UK most of us just don’t use cups…i can google to convert but would love it if you added gram/litre equivalents for ingredients!
Hi HH, sorry to disapoint, but I don’t provide that option right now. Maybe in the future! I do know readers use US cups they ordered online if they cook from my blog a lot. Or use a conversion table.
Kate, are the lentils dried or canned?
Hi! These are dried. I hope you love it, Peter!
Kate, Thank you for your quick reply. I am looking forward to making the Best Lentil Soup. I could lose a few pounds so am hoping this will help.
This soup is so f ing good. It cures everything. Impossible to make any better. Thank you, Kate!
You’re welcome, Sally!
I added a couple of bay leaves and used chicken stock, but otherwise stuck to the recipe. Absolute compliments on this one — simple, homey and delicious. It will be a staple for us this winter.
I’ve never made lentil soup before and this is hands down the best.
Thank you, Kimberly! I’m glad you loved it.
I made my first batch of Best Lentil Soup. You’re right it is the BEST lentil soup. Instead of chard or kale I used baby arugula as this is what I had. Right now I have a double batch simmering on the stove. Thanks!
Absolutely delicious! Made this for me and my mom and she loved it. I added half a can of corn, a sweet potato, and celery for added veggies, as well as used red lentils. Didn’t blend it and we love the chunky soup!!
This is fantastic! We threw in some spiced hamburger, potatoes, and swapped fresh for canned collards. Came out to be just what we needed! Planning on throwing in some chicken next time. This one is definitely being saved into our family recipe book.
Kate I am normally leery of recipes that claim “Best …”
This soup truly is the Best lentil soup ever
And I have made many lentil soups over the years
Thanks so much
I followed the recipe exactly
Is there nutrition information too?
Thanks
Allyson
I’m so glad you think so! I appreciate your review, Allyson.
I love this recipe because I almost always have the ingredients. It’s easy to make, very delicious and healthy. I often improvise on the greens depending on what I have available- Ive used arugula, spinach instead of the kale and is just as delicious. The spices and lemon really make this soup shine!
Thank you for your review, Chris!
I’m about to make this soup for a second time, for an unconventional morning tea. The ladies won’t know what hit them! Good soup, that’s what. I followed the recipe to a T the first time around, and used kale. I pureed part of it, as instructed to, and the creaminess was divine. And so many layers of taste! The lemon, the curry… My taste buds had a field day. Thank you for this lovely recipe, Cookie & Kate.
I’m glad you love it, Azita!
I have made this recipe several times and i love it! Even my picky eater husband mops up his bowl.
I think I will make some today!
I’m glad you love it, Debbie! Thank you for your review.
Amazing! The flavors come together so well.
I’m glad you love it!
I love this soup and make it often. It is so healthy and tasty too. Thank you for the recipe.
Made the soup today, it is lovely. I liked it just as per recipe but because I had Japanese Curry sauce left over from yesterday’s Ton-katsu Curry, i added that too, it complements it really well
Can it be made in slow cooker?
Hi Jaye, I haven’t tried it in a slow cooker. I believe others have so maybe try checking the comments to see what others have tried!
Now that I’m the cook ( my wife has Parkinson’s and is physically unable to cook), I was looking for a recipe for lentil soup. This was easy to follow, and made a delicious meal. My wife said it was the best she has ever eaten, and she is a great cook. Thank you.
Gene
I’m sorry to hear that, Gene. I’m glad you both enjoyed this soup. Thank you for your review!
I make this recipe probably once a month when the weather worst like during a storm a rainy week. It provides 2 lunches and a dinner for both my mom and I and we love it with some toast on the side and some green tea. Full and rich and hearty in flavor taste and nutrients this soup is perfect. My only change is that I put kale in after I chop it right after I put the liquid in. Then I fo the blender step after its simmered about 40 minutes.