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 and it was delicious! I am constantly looking for healthy meals that my husband will eat and it was a winner. Thank you for the recipe.
You’re welcome, Sharon! I appreciate your review.
I’ve been making this soup for a couple years now. It’s my favorite. Since I became a vegetarian, I use it as I used to use chicken noodle. I follow the recipe pretty faithfully, but recently have been adding 1/2 cup quinoa along with 1 cup extra broth. Even more filling that way and I love quinoa. It’s a complete protein so I sneak it into everything I can!
This soup is delicious! Comforting yet elegant. I accidentally doubled the curry powder, so I doubled the cumin, too. Came out fantastic. I never knew lentil soup could be so yummy. Thank you, Kate! This is going on my rotation!
Great to hear, Eva! Thank you for your review.
This soup is fantastic. I was nervous to try it with curry and cumin, but it is such a nice twist on a basic lentil recipe. I added some chicken sausage – cooking it first in the same pan as the rest of the ingredients- and it provided a lovely flavor and some heft to an already filling soup. My hubby said this is one of his favorites!
I’m glad you loved it, Sharon! I appreciate your review.
Excellent, goes together fast
This looks yummy. My only concern is the sodium..when I make my own lentil soup I use the crock pot and add the veggies to the crock pot after the lentils are half way done cooking. But I think I’m going to try your way. I just need to be sure to keep the sodium much lower. So I think I’ll just use all water instead of veggie broth. What the best kind of tomatoes for this fresh roma or tinned? Thank You
OMG Best lentil soup I’ve ever tasted. I have to pass this recipe to my daughter and grandkids. I thought my moms recipe was good but your lentil soup is really better than hers and that’s a complement cause she was a very good cook.
This is the second time I’ve made the soup and it’s delicious! Thanks so much for posting it.
You’re welcome, Laurie!
As I’ve been trying to incorporate more meatless meals: I’ve been hearing about how lentils are so good for you. Hence my first foray with Lentil Soup and I’m so glad I started here! This soup was so delicious, we will be making again soon! I followed the recipe exactly with extra pinch of red pepper and bit more chopped kale.
I’m glad you loved it, Letitia!
Thanks for the lentil soup recipe. Seriously, who eats farro and arugala?
Love this recipe! I did add a leek and celery. Did not put in tomatoes but added an 8 oz. Can of tomato sauce instead. Yummy results. Did not put in greens because I did not have any. Delish!
I made it as written, substitute spinach for greens because that’s what I had, and added a bit of ham, not being vegan. Served over small wedges of steamed cabbage. Wonderful, truly.
Great to hear! Thank you for your review.
I just finished making this and it smells and tastes great. I used 3 carrots and half a sweet potato, and subbed arugula for kale because that’s what I had on hand. All good, and I actually think the sweet potato adds something to the recipe so I’ll probably make it this way again. Great spices and super easy. Thanks!
Delicious! I added a diced potato and used baby spinach since that’s what was in the fridge. I’ll make the is again for sure!
That’s great to hear, Lisa!
This is the best Lentil soup recipe ever!
My only change was to add a handful of sliced picked jalapeno in the cooking, because my two plants over produced this year. It is a boffy, full flavoured soup with a great medium thick consistency.
Lunch and dinner, it was awesome. I would consider doubling the recipe just so I had it longer!
Thank you for this recipe, I’ve made it so often it’s a good friend now.
Delicious and nutritious. I follow the recipe exactly, and find the spices just right for my taste. My family loves it also.
This is the best lentil soup I have even had. I could never get my family to eat lentil soup until now. It’s my nephews and Grandmothers favorite and they asks for it all the time. We make this at least every two weeks a double batch. I love the tomato base and the hint of curry. It makes the entire house smell divine! 10/10 yummy!
This is my go-to recipe for giving to new parents so they can focus on their new baby …..all love it. Thanks!
You’re welcome, Konna!
Ok I have literally never made lentil soup before and today I tried this recipe and it was amazing! I’m not gonna even bother trying any others I wanted to ask though, if I wanted to double the lentils to add more protein per serving, what other adjustments should I make?
Thanks!
You will want to increase the liquid and likely the seasonings too.
I am wondering if you can substitute fresh greens with canned Margaret Holmes Seasoned Collard Greens? I have this in my pantry but I’m not sure how it would taste with the other ingredients. Also, what is the spice level? I like some spice to my soups!
I haven’t tried it so I can’t say for sure.
amazing presentation, super mouthwatering description, the video and even more so the making itself. thank you Kate for sharing this recipe and Cookie for being so lovely and cute.
i still have 1 question……since in the recipe even the pepper is freshly ground, could the tomatoes be fresh as well? i guess it tastes better from a can for some reason but only God knows how and by whom was it prepared and just the fact alone that it’s not fresh is somehow…..repelling. maybe you could advice how to achieve same taste and texture using fresh vegetable?
I find this best with canned. You could try it.
I made the soup for this first time last night and it was amazing!! Everyone kept asking for more. I did add some potatoes in there and little pieces of bacon and it was 10 out of 10! Thank you so much for this recipe.
You’re welcome, Vanessa!
I’ve been making this soup for a couple of years now. Many times I make a batch and freeze half in quart containers for a quick go to for weekend lunch for two. It is a perfect diet food for when I’m wanting to get rid of the post holiday pounds too. Super flavorful and satisfying with few calories and lots of nutrition. Thank you!
You’re welcome! I’m glad you have been enjoying it, Rhea.
I made this very tasty lentil recipe today. I used 2 14.5 oz cans of diced tomatoes with all of the juice. I used 1.5 T lemon juice, 1.5 pinches of pepper flakes, 1t ground pepper. I omitted the 2 c water to make the soup thicker. I doubled the recipe and used a stock pot. It made about 18 portions of 1 1/4 c.
I want to make this tonight, but do I need to blend it? Is there a way I can make this soup without that?
You can omit that if you prefer, but I find it’s best as written. I hope you loved it!
Hands down, this is the best lentil soup I have ever made. It was easy to make, and so delicious! Thank you for this recipe. ❤️
Loved it – wouldn’t change anything except maybe using petite diced tomatoes (just a personal preference as I don’t like the large pieces of tomatoes). But this recipe is Delicious. It went right into my list of favorite recipes
Made the lentil soup and it was delicious !!
This is the simplest, most deliciously filling soup ever. This recipe inspired my love for cooking soup & it’s one of the only recipes I follow to a T because it’s absolutely perfect the way it is. My go-to anytime I need a bowl of nutrition and comfort. My husband’s favorite too.
I’m glad you love it, Kate! Thank you for your review.
I absolutely love this soup. I have been craving it and could not find my printed copy. So, I have been going through each of my wonderful cooks recipes and Yeah! I found you! I cook this in my instant pot! Thank you so much for this perfect lentil soup!!
Fantastic to hear, Kristy! Thank you for your review.
This soup was amazing. I was tired of plain lentil soup and this one was excellent.
I’m about to make this but ONE CUP of lentils doesn’t seem like much. I usually use a whole 1lb package – should I double the recipe? Doesn’t sound right to me.
Hi PJ, this recipe is best as written. I hope you try it!
If you put in a 1/4 cup of rice, you can help pair with the lentils for a complete protein. Just rinse and add it uncooked in step 4.
Wow!!! This soup turned out to be hearty and delicious! I started getting positive family feedback even as I started the process – “whatever you’re cooking smells awesome!”
The only change I made was swapping two stalks of celery for one of the carrots.
Many thanks!!
Kerry
Our favorite red lentil soup
I’m glad you loved it, Andrea!
Awesome lentil soup! So hearty and flavorful and I love the tip to puree 2 cups of it to thicken it.
This recipe loves up to its name. It is definitely the best lentil soup I’ve ever had. The spices are just perfect.
I’m glad you enjoyed it, Hilary!
I can safely say I probably made this soup 20-30 times! I love it as it this and sometimes add my own twist depending what veggies I have – hands down my fave soup recipe. Thank you!
Super delicious. Easy to make. Added extra hot sauce.
Great to hear, Vanessa!
This is the BEST recipe! I’ve tried it both ways but I love this even more with just the curry and not the cumin. I use whatever veggies I have in the fridge, like kale, spinach, cauliflower, red pepper, zucchini. I am also lazy and don’t bother blending any of it. The lemon is a brilliant part to finish this! So cozy, filling and delicious! This may be the perfect “gateway” soup to getting my family to eat lentils. Thank you!
Can I use lentils that I have already cooked or is it best to use dry ?
Hi! You can used cooked, just reduce your liquid.
DELICIOUS!!! I love a dahl or curry with lentils, and have had lentil soup before but wasn’t so sure. THIS is delicious and very tasty, my husband thought so too. It’s definitely one I’ll make regularly.
Great! Thank you for sharing.
What went wrong? I thought I had veg broth in pantry but only found low sodium chicken broth. Veg would have been better. My real problem was the soup was too watery, as if I shouldn’t have added both cups of water. I didn’t deviate from the recipe. wound up adding more lentils, then tried many things to rebalance the soup. Everything I’ve made from you has been so delicious. So disappointed to fail here.
I made this soup last night, and I think it’s the best lentil soup I’ve ever made. I like spicy food, and the spice level was just right. I made no modifications. Thank you for a fantastic recipe!
You’re welcome, Carol!
Yes i made this lentils soup its yummy and healthy
Absolutely amazing! Can’t believe I made something this good that’s so healthy.
I’m happy you like it, Jeri. I appreciate your review.
This is my favourite lentil soup recipe! It’s so hearty and packed with so much flavour from the cumin and curry powder. Even my husband who doesn’t typically love vegetables and lentils enjoys it.
That’s great to hear, Stacey! I appreciate your review.
I made this in my instant pot and it turned out great! I put the 1/4 cup oil and diced onion + carrots on saute then once that finished then added the garlic and spices. Once done I added everything (I did adjust the liquid, 5 cups of water + 2 boullion cubes) up to the kale and put it on high pressure for 15 minutes. Turned out amazing! So easy and it fed me all week for lunch at work. This will be put on repeat!
I made this soup and it’s truly delicious. My 10 month old loves it too. Will definitely make this again. Great winter soup with some crusty bread
I love to hear that, Steph! Thank you for your review.
My pleasure. Actually I am planning to make this again tomorrow and freeze two servings for those nights you just don’t want to cook.