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.
This lentil soup was the BEST EVER. It was easy to make and we froze
a few portions too. Thank you Kate!
Chris from St Albans in England x
I really never comment, but I’m a self proclaimed foodie who has lived all over the world. This soup was a lovely update on my grandma’s traditional lentil soup that she used to make me in Scotland. All your recipes are so manageable and delicious with the right amount of healthy vegetables. Thank you … keep posting
I’m so glad you did comment, Fiona! I appreciate your review.
This was amazing! Just finishing my second bowl of it, I’m so proud of myself for following directions haha. This is such a yummy recipe!
Delicious! and easy to prepare.
That’s great to hear, Maria! I appreciate your review.
I love this soup so much! I make it at least once every other week during the Fall and Winter seasons! Perfectly hearty and full of good nutrients!
I’m happy to hear you enjoyed it, Aliya! I appreciate your review.
I made this tonight and it was delicious! Oh my gosh. Made the recipe exactly as written except used spinach instead of kale or collard greens. What a wonderful soup! Thank you – this one I will make all winter – along with your delish split pea and vegetable soups. Can’t wait to try more of your recipes!
I’m happy to hear that, Michelle! Thank you for letting me know how much enjoyed it.
I’ve made this soup so many times now, it truly is the best lentil soup! I’ve found that I like 1 more tsp of curry, a small can of tomatoes vs large, and frozen spinach at the end instead of kale. It’s amazing how such basic ingredients are so wonderful in this recipe. Thanks so much!
You’re welcome, Jamie! Thank you for your review.
I really loved this–and I’m sure I would have loved it more if I’d had all the ingredients. I was a little short on both carrots & onions (no big deal) and had spinach, so that’s what I used. Worse, I had to use crushed tomatoes (I used one cup). Delicious! I like to add a grain to this kind of soup (usually brown rice) but I had some frozen quinoa, and I just used that. This soup was so easy to make and I will definitely be making it a lot. Thank you!
You’re welcome, Nell! I appreciate your review.
What are your thoughts about chopping up Brussel sprouts to use for the greens?
That could be interesting! Let me know what you think.
made it in an electric pressure cooker. used what I had on hand including some cabbage which added texture and started with red lentils (all I could find) then found the green ones and threw in a handful. had a can of home made tomatoes with I don’t know what spices! it was the best soup ever. made it again last night. not as good with the green lentils and no cabbage. it just wasn’t as thick and creamy. good, but not great. (course I used store bought tomatoes too) love your recipes. keep em coming.
I love, love, love this recipe. I had never made lentil soup before, but I recently started a vegetarian diet and was looking for good, high protein recipes that are tasty and easy to make. This has a rich, meaty texture, and the flavor is so good!! I do leave out the curry and the collard greens, as I am not a fan of either ingredient. The rest however makes this a definite favorite that I have made multiple times now.
That’s great to hear, Sandi! I appreciate your review.
This has been my go to lentil soup for a couple years now. I’m making it for the first time this season, and am super excited. Thank you so much!
Hooray! That’s great to hear, Leslie!
Per my wife’s request, just made this a second time (this month). I left 1 cup of water out after the first one was a little to loose for me. This time I let it simmer for about 35 minutes. Just seems like the lentils never got tender like I remember my Mom’s soups growing up. (I used dry brown lentils). Is anyone doing a pre-soak of any kind? The whole family loves the flavor!!
First time making lentil soup so I wasn’t sure what to expect, and this recipe was amazing!! I did add in some oregano and lemon grass because I thought it would go good with the curry. I did it all in my instant pot and it turned out great. I ended up blending the whole soup because I like a thicker consistency!
I am about to make this and was hoping to use my instant pot. Did you sautee onions and carrots first? How long did you pressure cook it for?
I made this two weeks ago and we loved it. I was able to freeze half and we had it today for lunch. Every bit as delicious as initial dining, if not better. Thank you, Kate!
You’re welcome, Christine! I appreciate your review.
Ive never made anything with lentils before so this is a first. Do you have to soak the lentils before you put them in to the soup?
Thank you!
Hi Frankie, no need to soak lentils first. I hope you try it!
Will this recipe work with the IP?
Hi Julie, I haven’t tried so I can’t say for sure. Sorry!
This is a great recipe. I made a double batch so I could bring some to two friends who are sick right now. I wanted to be sure I had enough for everyone so I didn’t drain the tomatoes, so it came out thinner than I normally would like, but it turned out great for the friends who were sick. I also toned down the spices for them. I just moved back from overseas so my spice cabinet is not stocked, but I added a tablespoon of harissa and a tablespoon of coconut curry that I just happened to have in the fridge. It was perfect. I really love the creaminess you get from blending a portion before serving.
Made this soup but added butternut squash and zuccini. Is fabulous!
One of my favorite soup recipes of all time. I’ll eat it for 3 days straight every time I make it lol. I like to add celery bits to it aswell. Next time I make it Ill probably add in some protein!
Really simple and quick to make – fantastic flavour and rich texture. Thanks so much for this great recipe
You’re welcome, Keith!
is the nutrition information correct? 15 grams of fat per serving?
Hi Jessica! More on my nutritional information Nutrition Disclaimer. These are estimates and I try to provide as accurate as I can.
I’ve made this soup for the 2nd time. Changed a couple of things. Used less curry powder added smoked paprika instead.I must say an excellent soup to a rainy day with grilled cheese sandwiches.
This is definitely the heartiest, tastiest lentil soup I’ve ever made. I’ve made it several times and it’s well-received. I prepare it exactly as written and make the suggested adjustments at the end if needed (e.g., additional lemon juice, salt, pepper, and/or red pepper flakes). Delicious and a keeper! Thanks!
You’re welcome, J! I appreciate your review.
Absolutely delicious. My new favorite lentil soup hands down.
This is a great lentil soup recipe. I made it with San Marzano tomatoes and squished the tomatoes between my hands to break them up. Love the nutrition facts on this soup.
This was SCRUMPTIOUS! I will make again!
Great to hear, Elizabeth! Thank you for your review.
I am making this soup for the third time in 4 weeks! My family loves it. Stuck to the recipe but added half a box of ditalini pasta (my family loves pasta in their soup). Great recipe!
I love to hear that, Trish! Thank you for your review.
DELICIOUS!! My husband and I each had two bowls! I will definitely make this again!
That’s great to hear, Paula! I appreciate your review.
I didn’t have curry powder so I used a little bit of chipotle powder. I also didn’t have kale so I used baby spinach. This recipe was so easy to make and really is delicious even with the substitutes!
I’ve made this soup at least 3 dozen times. It’s comfort food. It’s healthy. I’ve made it for avowed meat eaters and vegetarians, and I’m routinely asked for a second serving. I turn to it on cold days, on sad days, on happy days. Wow! What a fantastic soup.
Just made this and it will be my new go to fall/winter soup! I used to make red lentil soup as baby food, so this was my first time making actual lentil soup with spices. Even my picky twelve year kiddo liked it! That says a lot about this awesome recipe Easy to make, very healthy but it tastes so yummy! Thank you so much for sharing your recipe! I love I can make this on weekends and pack it for my kiddo’s lunch with some crusty bread. I doubt there will be much left to pack lol. As a working Mom I am always looking for healthy recipes easy to make with just a few ingredients and doesn’t take a lot of time, but with big flavor. This soup is just what I was looking for. Thank you so much!
I love soups as a mainstain of any meal. I love split pea soup (one of my favorites…my Polish mother called it “grochowka.” I love lentil soup in its simplest forms (e.g., Progresso’s Lentil soup). I love it in more comlex home made recipes.
I loved making your C&K lentil soup! It’s beautiful in appearance. It’s healthy. It consistes of wonderful “stand alone” ingredients like tomatoes and onions.
But…the lentils in your recipe are overwhelmed. They almost disappear in the volume of so many other inputs, including four cups of vegetable broth. And an additional two cups of water. This was quickly becoming a light vegetable soup before I added any water. But I didn’t want to depart too far from your recipe. So, after considereing your experience, I only added the one cup of tomato fluid drained from the diced tomatos. And I used spinach fo the collared greens or kale.
I loved the soup. My wife loved the soup. But I’m saving the recipe as Tomatoe and Onion Soup with Lentils. (And the next time I make it, I think I’ll put in two cups of lentils!)
This is the best lentil soup ever. A new staple in our house. Thanks
You’re welcome, Colleen!
I am a recent retiree learning to fill my time constructively. A recent bachelor gives me time to invest in new enterprises. Cooking is one of them, and much to my surprise it is not a straight-ahead endeavor. The marriage of flavors and textures of ingredients are not successful one the first try – with the exception of this recipe. It is so flavorful and nourishing; I followed directions to a T – soaking the lentils for six hours first. OMg. OMg. You’ve already got all the ingredients, I put them in a rice steamer and it did all the work. Thank you for the encouragement.
What kind of curry powder should be used?
Hi! Frontier-Coop has a good curry powder. Let me know what you think, Taylor. I hope you love it!
Delicious! I doubled the recipe (without doubling the oil). I subbed sweet potatoes for 1/2 of the carrots. And subbed some bone broth for some of the veggie broth. Added a sprig of fresh rosemary and some sprigs of dried sage both from my garden. This will be a go to soup for the winter. A blizzard’s coming! Please share other winter warming recipes! Thank you!
Check out my other soup recipes! Stay warm, Pam.
Delicious!And just the right amount for our family of 4. I’ll do this again. My go to lentil recipe. Really liked the addition of greens.
Made this yesterday, and I’d say it was decent, but I was hoping for a more savory flavor. That is just my taste and what I hoped for. I am not much of a cook, so if I should have realized that by the ingredients, I did not. My mom thought it was great!
Otherwise, definitely easy to make and for my first lentil soup, a good one to start with! Thanks for sharing. :)
You’re welcome, Maggie! Thank you for taking the time to review.
This is an outstanding soup! I made it for the first time yesterday. The whole family loved it! I added 2 cups diced ham at the simmer stage as I had leftovers to use. Also added cup of freeze dried corn and freeze dried spinach vs kale. I didn’t drain the tomatoes given the add ins. Loved it’s so flexible! Also love your veg chilli and Minestrone!!!
I have made this soup for years and it’s just delicious. I blend most of it. The spices add so much flavor! Freezes really well. Thank you!
Just made this again. So good. Really filling and healthy.
I made this soup and it was delicious! I did two variations. I had celery left from Thanksgiving which was rather limp, so added that, along with the leaves since I had no kale. I did not purée part of it due to the addition of the celery which I thought might make it too green!
Delicious! I used a jar of our freshly canned tomatoes from our summer garden in place of the canned, store bought tomatoes. Also, I spiced it up with a bit more of the pepper flakes and cumin & curry….completely personal taste. But, the overall flavor was full and robut. I had one cup for dinner and it was completely satisfying! Thanks for a great staple recipe that I will keep forever. Happy New Year.
I have made this recipe so many times since I 1st found it a few years ago. I change almost nothing except for varying the greens. I’ve made it with Kale and collard greens and spinach. And it is the only way I like to eat lentils. THANK YOU! I am going to see what other soup recipes you have hiding here now.
This is legit the best lentil soup on the planet. I’ve made it a few times, experimenting with different types of lentils. I’ve decided that red lentils take it to the next level. Green lentils are my second favorite. This is a winter time staple in my house! (And also the only way my husband will eat kale. )
Great to hear you love it, Nicole! I appreciate your review.
Sorry, but this just didn’t do it for me. I found the soup to be too tomato-forward and no depth of flavor. I had high hopes with the cumin/curry combo but they were drown out by the tartness of the tomatoes. Since this was way too acidic already, I didn’t even bother with the lemon juice. I never toss food, so to jazz this up to be more palatable, I added an additional1tsp curry, some roasted sweet potatoes, and some coconut cream. Still not quite there, but MUCH better than the original recipe. I don’t get the 2000+ rave reviews?
Hi Stephanie, I’m sorry you didn’t enjoy this recipe. I appreciate your feedback.
I made this soup tonight. I changed a couple things. I added smoked sausage and zucchini and used homemade chicken stock. But everything else was the same. My 5 year old daughter said it was the “best soup ever” and “hooray mommy”. I think we have a winner and so do you!
Love to hear that! Thank you for your review, Stephanie.
I absolutely love this recipe! The only thing I don’t use is the curry (just because I don’t regularly have it in my cabinet) I saved it in my notes in my phone, and it’s a family favorite! My baby girl loves it, too and that’s so exciting! We try to incorporate plant based meals in her diet as much as possible. It’s so good that you don’t even need crackers with it Thank you for sharing!
I’m glad you love it, Kee! I appreciate your review.
Best lentil soup ever, for an extra kick add a bit of paprika and extra pepper flakes! 3rd time making it under 2 weeks!!
I love that, Alicia! Thank you for your review.