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 recipe was amazing! It had a very balanced flavor. The blending is the trick because it made the texture more smooth and creamy, and it allowed the flavor to be dispersed evenly in the soup. Loved it, thank you!
I was wonderfully surprised with this fabulous soup! It was full-bodied, well seasoned and filling. I would not change a thing. This will be one of my favorites!
I made this soup for my husband and he loved it! He said it reminded him of Indian Mulligatawny soup, which he grew up eating. I increased the amount of red pepper flakes because we like spicy food. Great soup to enjoy as the weather gets cooler in NYC. Thank you!
I have made your lentil soup recipe several times and it’s delicious. I’m making it tonight for my sister who has never eaten lentils and I love having the leftovers in my freezer for later. I’m making the roasted red pepper and tomato soup later this week, actually, I’m going to make all of your recipes!! Thank you!!
This was good. I used 6C water and 5 tsp. vegetable bouillon paste (didn’t have vegetable broth)… I started with 4 tsp. bouillon to make it as close to the recipe ingredients as I could then added another tsp. later for more flavor (only used 1/2 tsp salt). I didn’t have collard greens or kale so I used spinach. This had a savory almost minestrone flavor which I liked. At the end, I took out a little sample of soup and added a bit of fresh lemon juice to it and tried it. I personally didn’t like the way the lemon changed the flavor, so I left it out. Without the lemon, to me, it had a good savory, “comfort food soup” flavor. I haven’t eaten meat in over 30 years, but I’m thinking this might be good with chopped smoked sausage in it for meat eaters.
I added celery and used about half the tomatoes. It turned out absolutely yummy! A keeper recipe for sure!
This recipe is awesome. I never thought of blending some of the lentils it made it a lot thicker and creamier.
It was perfect for me being a vegetarian and even my vegan son enjoyed it as well
I topped mine with grated Parmesan cheese
Thank you this is definitely a keeper
Does it matter if you use canned or dry lentils? Thanks.
The recipe instructions assume dry lentils. If you are making it with canned, those are already cooked, so you can add them closer to the end with the kale.
Hello! Planning to make this tonight but need to avoid tomatoes. Can I use gold potatoes instead? If so, at what point would I add them?
Hi Jennifer, if you want to add potatoes, add them with the carrots. Not using tomatoes will change the consistency and flavor profile. You might want to add more broth as well. Please share how it turns out!
Thank you so much for replying! I ended up adding the potatoes when I added the lentils. I cut them fairly small, and it came out GREAT! I added a bay leaf, skipped the tomatoes, added some garlic seasoning and double the amount of lemon at the end… and those flavors definitely sang! (I will skip the red pepper flakes in the future though because it came out much spicier than I would like.)
Love this recipe and have already shared with friends! Super easy and SO flavorful! Perfect for a cozy fall weekend.
Damn son! This soup is SO good, I love it. I was feeling run down and needed something nourishing tonight, this was exactly the right choice. Balanced flavour, beautiful texture, this will definitely be in the weekly rotation
Can i use chicken broth instead of vegetable broth?
Hi Julie, yes feel free to substitute.
I love this recipe. Has anyone pressure-canned this?
Hi Angela, I recommend using tested recipes for canning for food safety.
Can you use fresh tomatoes instead of canned tomatoes for the lentil soup? And if so, how many would you use?
Hi Judy, if using fresh, I would still measure 28 ounces by volume, and depending on how thick you want the soup, you make need a little more water or broth.
What a wonderful soup! It’s so flavorful and it has a bit of sting as well, which makes the flavors really pop.
Hi Mauritz, I’m glad you enjoyed it! The lemon gives it that hit of acid that brightens the flavors.
This is my go-to autumn soup as I most often have all the ingredients on hand. Today I made it and added fresh corn and a few black beans I had left over. I lavishly grated old cheddar on top. Delish!
This is on repeat at our house! It is a healthy, nourishing, cozy, and delicious recipe. 10/10 recommend.
Really good flavor and easy. I added some tomato juice and a little less vegetable stock. I used all cherry tomatoes so extra sweet. I love the curry.
I have made the soup several times and it is an excellent recipe. I have tried many different lentil recipes and they are all decent but this one is exceptional. The first time I made it I was a little bit unsure about the curry because while I love it sometimes it can be overwhelming to other people, but it’s perfectly balanced. It does not taste like a curry dish, but rather just a well seasoned soup. Thanks for sharing this recipe.
Kathryne This recipe is fantastic! I posted a review several years ago but think this deserves another review. I make this exactly how you have it posted. Perfect flavor! I always double the recipe and freeze this in individual portions for quick meals. Thank you for sharing your awesome recipes! I have your cookbook too that I received as a gift. Great recipes!
Could this soup be cooked in a slow cooker? Tips and suggestions welcome!
Hi Ali, since it doesn’t have a particularly long cooking time, I don’t think it’s necessary. I would follow the same method to use a crock pot, cooking it at high.
Planning to make this soup tonight. Do you think I can cook it in a Instant pot?
Hi Ada, in my experience an instant pot doesn’t dramatically decrease the cooking time for a recipe like this, so I don’t thank it is worth using.
I absolutely loved this recipe I’ve made it so many times since I found it! My entire family loves it thank you for sharing your wonderful recipes :)
I did have one question when you bring it to a boil should you cover the pot or leave it uncovered?
Hi Priscilla, I’m so glad you and your family enjoy this soup. After you bring it to a boil, partially cover the pot and reduce the heat to maintain a gentle simmer.
Substituted Spicy sausage for kale and a dash of tobacco for a little tang. Amazing!!
Tobacco…LOL…we knew what you meant though!
Verdaderamente la mejor sopa de lentejas. Tan cremosa y deliciosa.
This lentil soup was a super hit! oh man, soooo good. Thank you for sharing your art!
Made this soup tonight with just a few minor tweaks. I used butternut squash in place of carrots, cutting it up small, orange lentils, fresh tomatoes, fresh lemon thyme and I added Impossible brand vegan sausage. It turned out so delicious!
Love this soup! Making a double batch to freeze some. Does the kale freeze and reheat ok?
Hi Sharyn, yes I think it thaws and reheats fine. I chop mine small and it’s well incorporated into the soup.
Excellent, versatile, and forgivable recipe!
This is why fall soup season is so much fun.
My swaps to what I had on hand:
1-2tsp of tomato paste instead of diced tom
6C homemade veg broth
4 real sprigs of thyme
lime instead of lemon
2 tsp garlic powder instead of cloves
spicy curry powder
chopped spinach for greens
Simply delicious. Will 100% make again and follow the recipe to a tee :)
Thanks for another killer recipe, Kathryne!
This recipe has been on repeat since I discovered it last year. With cooler weather approaching, I look forward to making at least once or twice a month. My only change is I add cubed or shredded chicken when I add the kale for the meat-eaters in the house. Personally, I love it with or without the chicken.
I have made this preparation many times and it doesn’t disappoint. I have used sweet potatoes and butternut squash as subs for the carrots. To add a different kick I have subbed diced tomatoes and chilis as well. Delicious in every way.
I make this lentil soup at least twice a month. It is my favorite! Thank you!
Thank you for the recipe I love that lentil soup I never thought I could love him too I like lentils but never this way I was so glad you put this in I saved the recipe and I’ll pass it on to other people I know who like rentals so keep on putting those beautiful recipes out here they’re very good and I love them thank you so much and God bless you for sending us good recipes.
Hi Sandra, thanks so much for your kind words.
Just made your lentil soup recipe – followed the recipe and instructions. It’s really good!!! Thank you for this one.
This soup is just divine, truly like a taste of paradise in my eyes, so warm and comforting. It’s perfect. I love your website too for all of the salad recipes, Thank you for your work.
Good recipe but DO NOT put any hot soup in a blender. I did and the soup exploded out of the blender making a big mess! Also you could get scalded.
Loved it, looking forward to tasting it tomorrow.
Joe
My mutual aid group does a weekly food service for our unhoused neighbors. This week we made this lentil soup–x6 was enough for 50ish mini servings since we made other dishes as well. The soup was gone very quickly and got a lot of compliments!
This truly is *the best* lentil soup ever. The flavor is wonderful, warm, and rich – without being heavy. It’s so amazing to have nutritious recipes that taste incredible as well. Not only that, it’s so easy! Thank you so much for sharing this with us.
I’ll be making this but adding some good red wine during the cooking process. I love lentil soup! Thank you.
Kate, your recipes never let me down! This is another winner! It was so comforting on a chilly, gray afternoon with some crusty bread. The only change I’d make is maybe sneaking in another vegetable or two next time just for fun. Thank you!!
Hi Heather, I’m glad you enjoyed it! This recipe is very flexible and works with additional veggies, so it’s great for using up the last of what’s in the refrigerator.
Hi. This recipe sounds great and I’m keen to try it. I have some red lentils in already, could I use these or does it have to be brown/green lentils?
Red lentils don’t hold their shape as well as green/brown and they have a shorter cooking time. If you use them, add them a few minutes later in the cooking time and know they will have a softer texture.
Outstanding flavor! My husband loved it and asked me to make it anytime
However, next time I will add a little less oil just because I need to loose weight
I am curious as to why you do not use celery in your base?
Thanks,
S
Hi Sharon, I use celery is some soups, just not this one. If you want a traditional mirepoix, feel free to add a stalk.
This lentil soup was delicious! So easy to make with my handy immersion blender.
Didn’t like
Absolutely amazing! I added cubed ham since we’re not vegetarian and balsamic vinegar at the end. Suggestion, add a tablespoon of parm. cheese to the bowl before adding the soup. Gives even more richness
Been looking for this soup forever Never had a lentil soup I didn’t like, but this is perfection! Reminds me of the soup I had at Eli’s Jerusalem Grill. Thank you for sharing this!
This is the best lentil soup! Thank you!
Excellent! Ingredients that are easily accessible and once prepared so full of flavor. Will definitely make this again!
This soup is amazing!!!
I made a few modifications based on my resources and it still came out great!
1. I Only had a handful of tomatoes(grape) and they were fresh so I used that
2. I only had shredded carrots so I chopped it up and used that
3. I used a vegan no chicken broth, added celery and a Bayleaf.
4. Added coconut milk. I wanted a richer, fattier vibe more akin to comfort foods and so I added the full fat coconut milk to achieve that for me.
I used far less cumin and curry, as we prefer less of those in our soups – and added tons of spinach — it was DEEEElicious.
Didn’t have anything ready for lunch today and had everything on hand for this soup but the kale. (Our kale in the garden looks like lace after something had been munching on it.) I used a can of fire-roasted tomatoes and dumped in all of the juice. Also added three carrots hoping to make up for the lack of kale, and used fresh thyme from the garden. I used my immersion blender and ended up blending all of the soup but no matter. It is delicious. My husband said it is really good. Thanks for the recipe, it is already a new favorite! (Just realized I forgot to add the lemon juice and may add it tomorrow…or not, it is good even without it.)