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.
Was trying to boost my fiber intake. And found this lentil soup recipe. Cooked it the following day. And true to it’s name—Best lentil soup recipe! The taste was perfect! I added cooked corn from the cob (not canned) to add more fiber. I cooked the corn separately as not to alter the already delicious soup. My husband loved it!!! Will be a frequent go recipe especially now the chilly months are coming.
Great to hear, Giselle!
I’m not a vegan or vegetarian but I make this soup twice a week at least. Absolutely delicious.
Great to hear, Ren! I appreciate your review.
Truly the best lentil soup I’ve ever had. Recipe works. It is delicious!
I’m glad you love it, Deb!
This was delicious. I am already planning my next batch but will add more veggies (celery, zucchini & more kale). The purée step is like magic. So glad I didn’t skip it. Thank you
This lived up to its name. YUM! Soooo good! I substituted 15 oz can unsweetened coconut milk for the water, only used 1t cumin (not my fave spice), and added 1/2 t Garam Masala. Don’t skimp on the black pepper!! Add enough fresh lemon juice until “you just know” it’s the right amount. I used the juice of one lemon…that’s when I knew. I like spicy. My son not so much. In my serving, I added a good amount more of finely ground black pepper and cayenne.
Instant Pot- 10min HP with quick release. Add 2c of chopped kale- 1c isn’t nearly enough for this much soup. Enjoy.
This lived up to its name. YUM! Soooo good! I substituted 15 oz can unsweetened coconut milk for the water, only used 1t cumin (not my fave spice), and added 1/2 t Garam Masala. Don’t skimp on the black pepper!! Add enough fresh lemon juice until “you just know” it’s the right amount. I used the juice of one lemon…that’s when I knew. Add 2c of chopped kale- 1c isn’t nearly enough for this much soup. I like spicy. Zach not so much. In my serving, I added a good amount more of finely ground black pepper and cayenne. Enjoy.
Instant Pot- 10min HP. Quick release. Hit it with the immersion blender for a few seconds then add the kale and lemon juice.
Delicious, hearty and FULL of flavors that blend beautifully
Got this recipe from my son and I’ve made it as a stew several times. Often pimping it up with proteins. Love it! Greetings from Finland.
Thank you for your review, Maria!
Love the recipe, although have to rethink the amount of sodium due to blood pressure concerns. Also wouldn’t think salting before lentils are cooked is wise as they prevent the lentils from softening. Greek grandma’s tale perhaps?
Great vegan lasagna recipe by the way.
Adelaidesandy
Scrumptious Lentil/minestrone soup ever made. No complaints from the crew. Bewdy!!
Do you have recipe for simple vege soup?
Hi! Seriously Good Vegetable Soup is a great veggie soup.
This is literally the best lentil soup recipe ever. My husband groaned and declared he wasn’t interested in having any when I declared my intention to make soup and get thru our 2 bags of beans I bought during the pandemic. But then he had it and gobbled up 2 more bowls and declared it was delicious, hearty, and he couldn’t tell it was vegetarian. I made it as is and served it with homemade corn bread. Amazing and thank you for the wonderful recipe Kate!
I love that! Thank you for sharing, Mie.
Could this be done in an instant pot??
I believe others have tried it, but I haven’t tried it myself so I can’t say for sure. Sorry!
I make this soup at least once a month. It’s perfect as is. If you are not veggie, try adding some ground sausage when sautéing the onion!
This soup is amazing. It’s a keeper. I added kabocha squash to the soup. Thank you so much
This recipe looks great but is the sodium content correct as listed? 1324.1mg per serving? If this is correct, can you please specify where it’s coming from so I can try to adjust? Thanks!
Hi Deborah! More on my Nutrition Disclaimer. You can reduce it by omitting salt and adding no sodium ingredients. Let me know if you try it!
I first made this when I was hosting friends who are vegan for the first time. I absolutley love it and it has helped me transition to having more meatless meals. Really a great recipe. I followed to the T the first time and have since made adjustments based on what I have on hand. Blending a portion really gives it a creamy texture and taste. I also love that most of the ingredients are pantry staples. A great recipe to utilize kale! Thanks for sharing.
Can I use steam-refined coconut oil instead of olive oil?
I prefer olive oil here. You could try it.
Love. I’ve made this off and on for several years now and have made this every week for the past two months for my workweek lunches.
Great to hear, Michelle!
Kate,
Wow! Pleasantly surprised how delicious this soup is! Since I am aware how healthy and nutritious Lentils are, I have been trying a long time to find a recipe that integrates these wonder legumes into my diet. I can see from reading some of the other reviews, how other veggies (or even meat such as chicken) could be complimentary and personal choice. However in my opinion, the recipe is perfect the way it is with great nutritional benefits of fiber, protein and all the vitamins! I don’t know of too many other soups that could provide such a great ‘nutritional punch’ AND be so tasty! Thanks Kate for sharing and great job!
The curry and the cumin overpower the dish. Next time I’ll cut it in half.
This lentil soup tastes so amazing! Definitely keeping this one. Yum
Has anyone tried adding in pasta or potatoes?
Hi! You should try my Classic Minestrone Soup
We have followed Kate for so many recipes and this recipe forced me to make a comment. What a wonderful dish. even my lentil non-lover of a boyfriend loved it. cannot wait to try it with some other veggies. would you have some recommendations?
Hi! To get the aroma flavors, I recommend keeping with the vegetables in here. You cold always add some others that you may have on hand that are seasonal. Potatoes, squash, zucchini, etc.
This soup is amazing! So easy to make, delicious, and very satisfying. Ratios and directions were perfect.
Delicious and so easy to make! I substituted the can tomatoes with fresh tomatoes and added a couple potatoes and celery (as I did not have vegetable broth)
I love this soup. Every time I serve it I get asked for the recipe.
Wouldn’t change a thing. Thank you.
I’ve made this soup several times now and my family and I enjoy it every time. Thank you for posting!
You’re welcome, Abdi! I appreciate your review.
I make this weekly during the fall and winter months. It is perfect!
Great to hear, Heather! Thank you for your review.
Tried this recipe today. Got two thumbs up from the family…I did add a couple potatoes as a filler
The soup is delicious. It took me a long time to make, so I’ll need to find ways to streamline the process; but it’s definitely filling, healthy, and tasty.
Comfort food at its finest. Absolutely delicious!
Delicious! This is the first time I’ve cooked with lentils. I threw in a handful of butternut squash, zucchini and celery and substituted half shallots for the onions. I substituted spinach for the kale. You can hide all sorts of veggies in here lol! My son ripped up a croissant and threw it in his bowl and also added some more olive oil. Everyone had two bowls. Really, this soup is so flavorful that it will definitely become part of our routine. Thanks for the recipe!
I am hoping you get this today so I can serve this soup tonight. I have cooked the soup (lentils) for at least twice as long as the recipe says and many/most of them are still hard. Any suggestions would be appreciated. Thanks.
I’m so glad it’s fall, because it’s time for this soup again! I make it at least once or twice a month except for the summer (and sometimes even then), and have for quite a few years. I make it exactly as written, because it’s absolutely perfect as it is. When the garlic and spices start cooking, the whole house smells amazing, and my wife and I get several meals out of one batch. I’m putting kale on my list so I can make it this weekend.
Hooray! I’m glad you love it, Carrie.
Made this because I have been on a diet and it was the best soup ever. So many flavors and so colorful and pretty. My family loved it also and they are hard to please when it comes to the healthier side of meals haha! We agreed we will make it again whenever it gets colder because it’s perfect for that. Thank you.
This soup was so delicious, I made it for a church potluck and it was a hit. I used spinach instead of kale along with some additional flavors.
This was delicious! Thank you! Im curious what brand of veggie broth do you use?
Hi! I have tried Kettle vegetable broth recently and liked it.
Thank you so much for sharing your recipe – our lentil soup was phenomenal!! I am so excited to check out more. Thanks again!
You’re welcome, Michelle! I appreciate your review.
I stumbled on this recipe today and made it for dinner. I only had one 14 oz. can of diced tomatoes, so I used two fresh tomatoes (seeds removed) to make up the difference, and it turned out perfect. It didn’t have a lot of flavor until the end when I added the lemon juice, more salt & pepper, and a bit more red pepper flakes. My vegetarian boyfriend and I both loved this. I will definitely make it again!
Do I need to soak the lentils overnight, before putting them in the soup?
Hi! No need to soak. I hope you enjoy this one.
I just made the lentil soup. It is really good. I followed the recipe with one exception, I added chopped spinach as the green. I would not change a thing. I almost skipped blending 2 cups, but just did it in my smaller blender, and so glad I did. Next time I will double recipe so I can freeze some.
I saw a review that said the spices were overpowering, I thought they were perfect, flavors were great.
Since I retired I’ve been cooking a lot and experimenting and love your site!
OMG! Easy, delicious and nutritious heart warming soup!
Please can you let me know how many calories per portion?
Thanks x
Hi Anna! I’m glad you loved it. The nutritional information is below the notes section of the blog.
Delicious! I made the recipe as is – added a bit more lemon juice and red pepper flakes. Will definitely make again – especially for my daughter, who is vegetarian. A winner for sure!
Delicious! Made exact as written. So healthful
My first ever lentil dish – so delicious! Thanks very much for sharing! Turns out I didn’t have any tomatoes, canned or otherwise, so I substituted a can of Campbell’s tomato soup. Worked really well but I’ll try it with actual tomatoes next time. And there will be a next time. Thanks again!
I loved this soup! Very flavorful and filling. I substituted leeks for the onion and added some vegan bacon to the pot while those were sautéeing. I was out of thyme and only had a 15 oz can of diced tomatoes, but my dinner didn’t suffer for it at all.
The most delicious soup! Followed the recipe as written and the whole family enjoyed it. Thank you.
You’re welcome, Laura! I appreciate your review.
I made this exactly as per the receipt. It was utterly delicious!
Can I use canned lentils?
Hi! Yes, others have and didn’t mind the results. You will just need to use less liquid since you don’t need to cook the lentils in the soup & maybe less time on the stove. Let me know what you think when you try it.
Kate clearly this recipe and your Vegetarian Chili recipe are huge successes. I am right along I-70 but farther East in Ohio. Our weather is chilly and that means soups!!
Your vegetarian chili recipe led me to this one. For the texture of ground beef, nothing satisfies like lentils. So your link to this recipe is perfect.
The beauty of cooking is recipes are a canvas for people to make them their own, as many people here have done.
Your recipes allow for that freedom.
Blending a portion of any bean soup is a requirement of mine! It gives creaminess, as you said, “without the cream” and still maintains the chunkiness of rustic soups.
Great job Kate! Thank you for your hard work for us. I am glad it is a labor of love. Btw, both chili and soup will be available for my buddies this Saturday game day. I know them well. I’ll put lentils in the chili and they’ll think it’s hamburger.
You’re welcome, Frank! I’m glad you enjoyed it.