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 made this soup for my big meat eater non-soup lover husband and he loved it. The flavors are just wonderful. I didn’t know what to think about those spices put together but it turned out to be so good. This will definitely be one of my regular recipes from now on. I did use fire roasted diced canned tomatoes when I made it. I use them whenever I make soup or chili and I think they add more flavor.
Loved this Lentil Soup recipe! Made exactly as written except used chopped frozen spinach in lieu of kale. The only thing I am surprised at is the amount of sodium per serving! Over 1000 mg per serving? Yikes. Any way to reduce that?
HI Janet, More on my Nutrition Disclaimer. If you are looking to reduce, be sure to add low or no salt added ingredients and omit the added salt. I hope that helps!
I would use sodium-free broth and crushed tomatoes.
Made it again and used low sodium broth and no sodium crushed tomatoes. Worked out great but definitely lost some of the flavor..more bland. But very good still!
The salt likely comes from the vegetable broth
We love your lentil soup recipe!It is the best.
Great soup! I didn<t have any tomatoes on hand, so I added the same amount of medium salsa, and left out the red pepper falkes.
Love your site, I have been making your granola for years.
That’s great, Laurent!
I’ve made this several times with various s improvisations. Today’s are garum masala for curry , 4 celery stalks diced, 14 oz fire roasted tomatoes w chipotle , left over roasted lamb bone, sour cream on top when served. Phlavidelic!!
I have been making this soup for a year It is my favorite I have tried it in a variety of ways I have used less lentils and added a can of chicken peas I have added a cup of macaroni I always make my own chicken broth as the base You cannot go wrong with this soup It is healthy and delicious I could eat it every day Those who haven’t tried it , you have my sympathy
I have tried so many lentil soup recipes over the years and have never been happy with any until tonight! Your recipe is absolutely delicious! I used chicken broth as I did not have any vegetable broth and fresh thyme.
Great recipe, so flavorful…for more of a kick, I added freshly grated ginger and Garam masala, an Indian spice!
I did that too!!! Excellent!
Made this soup 2 months ago. Defrosted a bowl for lunch today and it was just as delicious! Thank you for the great recipe. Such a rich and hearty lentil soup!
Thank you for sharing, Leslie!
I’ve made this so many times throughout the years and I absolutely love it. Other than extra heat to suit my taste, it’s perfect just as the recipe states. Serve with grilled cheese for picky eaters and you have a happy home.
This is my absolute go to recipe for every situation. Have made this once every couple weeks for the last couple years and I have to say it may be my favorite food. Thank you for this gem :)
That’s great, Julia! Thank you for your review.
I’ve made this soup a few times and absolutely love it. It freezes well too!
One question though. It seems high in sodium. Is that from the canned tomatoes?
Thanks again for a great recipe!!
Hi there,
Can you use red lentils instead please?
Hi Lynetee, I believe others have and didn’t mind the results. You will need less liquid and they don’t take quite as long. For more guidance see my How to Cook Lentils.
Loved your recipe and it worked out great! Thank you ❤️
You’re welcome, Lynette!
What about black lentils?
Hi Meg, you could try it. You will likely need more cooking time. Reference my How to Cook Lentils or timing.
I am excited to try this recipe! Would you soak the lentils first? In the picture it looks like a no but just double checking =)
Hi! No need to soak the lentils first. They cook in the soup. I hope you love it!
Cookie and Kate always have such amazing recipes – I’m excited to try this Lentil Soup recipe now!
One question: why are we partially draining the tomatoes? I intend to use my frozen batch from last Fall. Thanks!
Hi! I find it adds a bit more liquid and acidity than I wanted for this soup. If you don’t mind, you can keep it.
I actually save the drained liquid from the tomatoes, and use that as part of the 2 cups of water- this particular can yielded one cup so I added only one cup of water. it’s so good I’m afraid to experiment with the ingredients any more than that! lol- probably my 4th time making it and my sister only set me the recipe in late fall!!!! thank you!
Would you soak the lentils first?
No need to soak first. I hope you love it!
Made for the first time last night. Excellent. I reduced the salt some using low sodium stock and tomatoes. Also went with spinach. What a great flavor and aroma. Love the cumin and curry. Will definitely make this again!
This soup is amazing, it’s by far the best lentil soup I’ve ever had. The curry powder really makes all the difference. It’s so easy and comes together quickly, one of my new favorites!
I used beef broth instead but this is now my favorite lentil soup recipe. Delicious!!
Soooooo goooood! I’m also surprised at the sodium. I wouldn’t have given it a second thought unless someone else would have commented. Guess I should start being mindful of that in cans of stuff (or the vegetable broth?) I just used both from Aldi. Anywhoo, this recipe is still phenomenal and I ate like 3 bowls of it in one sitting!
This soup is one of my absolute favorites to make, and boy is it a crowd pleaser! I love how simple it is and how amazing the flavor is. It is so easily customizable as well, I love to add bell pepper and some extra ginger. This is a perfect soup for when you are feeling under the weather to help heal your body from the inside out.
I’m delighted you enjoyed it, Lorissa!
Great texture! I added about 1 tsp turmeric too. Thank you!!
This soup is fantastic! I have been doing it for more than one year and it’s a big hit! My kids love it and guests too! Thank you Kate!
I made your lentil soup last evening. We love it with the collards and tomatoes… and the olive oil. Goes great with my husband’s homemade bread. I did not have curry so I am looking forward to my next batch. I love lentil’ so You did a great job coming up with this recipe.
Terry in Trenton’ Fl
I love this recipe, it’s one of my favourite soups! If I were to cook the lentils before hand using your other recipe (adding salt, garlic, bay leaves), how would that affect this soup? Would I cook the soup for longer after adding the broth and water to give it a chance to mix?
Hi Hope, you would want to add less liquid and change the cooking time some, most likely. You would still want the flavors to meld and add the lentils in with the rest of the ingredients and simmer before serving. Let me know if you try it!
I couldn’t believe how flavorful this recipe is! I forgot the lemon, but I didn’t miss it with all of the other wonderful flavors. This recipe is a keeper.
Simply the best lentil soup I have ever made or eaten! The curry, cumin and olive oil add a rich, subtle flavor. Wonderful and hearty and comes together quickly. A family favorite here in the Northeast.
I am a big crock pot user… any way to do this soup in a crock pot?
Hi Heidi, I haven’t tried it. I still suggest following the cooking instructions of the vegetables for best flavor.
I’m going to try it in the crock pot tomorrow.
This was a tasty soup but much too salty. If I make it again I will significantly reduce the salt. I just looked at your nutrition facts and the amount of sodium is excessive. Sorry I didn’t see it earlier. Other than that the soup was good.
I’m sorry you didn’t enjoy this soup, Ro.
Made this soup today and got to applaud you. Very delicious, satisfying and nutritious.
My fiancé and I love to cook together and this recipe we finally tried this evening. The ingredients are mostly what you’ll find in the basic kitchen and if not, the ingredients aren’t very pricey. We chose to add our own twist and use fresh tomatoes, more garlic and add white beans. The title should be Spicy Lentils. Wowzers what a pleasant surprise! Sure added some warmth to our home tonight as we huddle up awaiting the storm. If you have a cold this will help clear you up! Great healthy soup to set your lips on fire, not for the wimps for sure. With each bite the flavor bursts. Topped ours off with fresh Parmesan, that helped cool off each bite adding a bit of creaminess. The directions were simple to follow and very forgiving if you did make a mistake. This is one of our new favorites and we’ve be added this one to the recipe collection!
I made this soup today. It was very good. I doubled the amount of curry powder and cumin and added a half teaspoon of cayenne. I used chicken instead of vegetable broth. The lemon really made it perfect. I ate it with cous cous. It was delicious and so healthy. Thank you so much for the recipe!
Excellent and dependable recipe!! I used cabbage, fresh thyme, added bay leaves, some frozen oyster mushrooms I had, t pat butter (had to!!!) and celery. Lovely flavor – needed to cook the lentils a bit longer. Delicious and would freeze if there was any left! Served with some toasted sourdough croutons I had in freezer.
This has been my go to lentil soup recipe for years now. Everyone always loves it.
Wow!! So amazing!!!!!! I have trust issues w online recipes but this is absolutely unbelievable. Does not need any adjustments whatsoever. Will be coming to Cookie + Kate for more recipes and this soup will definitely be in our dinner rotation.
I’m glad you loved it, Emily!
Wow! This recipe really was amazing! The only thing i did different was using an immersion blender to blend only part of the soup, instead of scooping some out. And it worked out perfectly! I had a guest over and decided to make this soup as an appetizer, and she really enjoyed it. My partner normally don’t like cumin but he loved the soup as well. Now eating the leftover for lunch and it’s such a perfect, hearty winter dish.
Wow. So disappointing. I should have known better based on the ingredients. I followed this though, because I’ve loved some of your other recipes. I really like lentil soup, middle eastern, Indian, and others. This is not lentil soup — it’s tomato soup with lentils in it, and I hate tomato soup. I make lentil dal and a lentil makhani that are also heavy on tomatoes but maintain the right kind of taste, so I assumed this would also, but instead it’s just overwhelmed by tomatoes. Tastes more like chili than lentil soup. Actually about the worst lentil soup I’ve had, seriously, not because it’s so bad but because it just isn’t lentil soup.
I’m sorry you didn’t love this recipe. I appreciate your feedback.
Just made this delicious soup on Monday and I have been enjoying it all week! Even paired it with some tasty toasted bread and served it to my boyfriend, who gobbled so much I had to cut him off in order to save some for myself! Now that I have invested in spices (I only had to take out a small loan and trade my first born aka adopted dog haha) and because it is the perfect winter meal, I think I may make another pot this weekend. I would love to know if anyone has determined nutritional info based on exact serving size/weight (ah, the fun of tracking macros) and could share that info? P.S. I told my three boys about Cookie and now they have accused me of holding out on the crumbs! :)
So, long story short: There’s a restaurant in town that on occasion makes excellent lentil soup. I say “on occasion” because it’s inconsistent. Finally, after ordering a bowl on one of their “off days”, I decided it was time for me to find a recipe to make at home. I came across this one and let me tell you, I am done with restaurant lentil soup. This recipe turned out perfectly with the exact flavorings I was after. I used spinach, added a touch of cayenne and finished with lemon and a bit of cilantro. However you choose to make it your own, you will be glad you tried this one. It’s a winner!
A few days ago I got a call from my dad. He will soon be 93 years old. He has some trouble chewing. My brother made your recipe for him and dad LOVED it!!! He was totally happy with everything about it. And tonight he sent me an email with your site so that I can try it too. I will be doing just that!,
Thanks for making an old man very happy!
I’m glad it worked so well and he could enjoy it, Nola. I appreciate your review!
Be advised– you need to make at least twice as much of this soup as you think you need. I followed the directions but doubled the garlic because I love garlic so much.
I ate a big bowl for breakfast or three days after I made it, and it was even tastier. Next time, I will add the carrots near the end so they can add a little crunch.
Do I precook the lentils?
No need to cook prior to adding to the soup. They will cook in the soup.
Vera good soup! Great flavors. Thank you
This soup has honestly become my favorite food!! It is absolutely delicious and I have made it at least 10 times since I found it a few months ago. I slightly modify it by sauteing the carrots and taking them out, then cooking the onion, tomatoes, spices, greens (I usually use spinach) and broth and using the immersion blender to completely blend them. Then I add and cook the lentils and follow the rest of the recipe and later add the carrots back in. This way my kids eat it without rejecting it because they see onion, tomatoes, and spinach! Thank you for my favorite recipe!!!!
You’re welcome, Alyson! Thank you for your review.
Hello, I just finished making the Lentils soup and it’s the bomb. It will taste better tomorrow I am sure. I give it thumbs up.
I made this soup and I loved everything about it except the lemon juice at the end. I’ll make it again but this time I’ll leave the lemon juice out. The problem may have been that I didn’t have any lemons and so had to use bottled lemon juice and it may have been too strong. I didn’t have any kale and had to leave that out. I added a potato that was cut up into small pieces. I love lentil soup and right now it is 16 degrees with snow on the ground. Perfect soup weather.
I’m sorry you didn’t love the lemon juice, but that is a simple thing to adjust. I’m glad you will make it again.
Great recipe. I’ve made this a few times and have made some minor adjustments. I do not drain the tomatoes, I use all of the juices but count it as part of the liquid. I use all broth and no water for extra flavor. And I do not purée, as I like the texture of the lentils. So good and healthy yet hearty. Thanks for a great recipe.
I am not a fan of traditional lentil soup. I decided to see what others have done and found this recipe. It turned out excellent.
I didn’t have thyme so I added Sage instead. I also added some crushed red peppers and some ground hatch chille. The soup is awesome.
I just love this recipe and have made it multiple times. The best part is having all the ingredients for a satisfying meal on a cold day! I have come to love/trust your recipes and look forward to your monthly newsletter for inspiration.
Made as written and it was delicious. Brought leftovers to work for lunch and two different people ask what smelled so good! Will definitely be making this more over the winter.
Took a little longer to cook than recipe suggested but I got nothing but time for something this good.
Made some no knead crusty bread to serve with it
That’s great! Thank you for sharing, Michael.
My whole family loves this soup. We leave out the curry powder because my daughter is 4, use tinned lentils and don’t put the water in. It’s still delicious!
I’ve been making this soup for a couple of years. It is definitely the best lentil soup. Many thanks
That lemon at the end is a showstopper! Excellent- I used spinach for the greens because that’s what I had.