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 the first time today. It’s delicious and healthy. I didn’t change a thing and used the higher amount of lemon juice (2 TBS). I was looking for a way to eat lentils and have them actually taste good, and this is it!!! Thank you for the great details from someone who is not a natural in the kitchen when it comes to soups.
You’re welcome, Lori!
My sister made this lentil soup for lunch yesterday, it was so good I had to ask her for the recipe. Hence I am here, and will be making it myself this weekend.
I made this the other night and was delighted with the results! I made several changes for reasons of ingredients lacking from the pantry and for personal tastes, but I am fairly certain that the soup was very near to yours. I did not have curry powder (can you imagine?) instead I used:
1/4 tsp cumin
1/4 tsp ground ginger
1/4 tsp tumeric
1/4 tsp corriander
Marjoram in place of the thyme. I used canned lentils, but didn’t drain them. I used the canned tomatoes, but didn’t drain them. Instead, I used their liquids as part of the liquids you called for and adjusted the broth accordingly.I used an immersion blender to cream part of the soup and resisted blitzing it to bits. I simmered it for about an hour and a half. Much of it had disappeared by dinner time! I had to keep tasting just to be sure! It was delightfully aromatic, dense, and remarkably satisfying. Thank you!!!
Just a note to be careful when scaling. The recipe changes from one 28oz can of tomatoes to two 56oz cans!
I made this tonight! It’s supercalifragilistic expealidocious!!! Wonderful flavor combinations. Thank you for sharing. I also made your Quinoa Vegt Soup–equally delicious (5 stars on that one too)! I even ate it for breakfast!
So yummy and the flavors jumped out of my bowl. Easy to make and followed the recipe exactly and added smoked ham
hock meat chopped into small bits. It complemented the cumin and curry powder perfectly. Will become a winter staple
Great to hear, Carolyn! Thank you for your review.
Wow that was the best! I used spinach instead of collard greens, and 2 TB tomato paste instead of 28oz can of tomatoes.
Can I use split red lentils instead?
Sure, you will need less time and less liquid. I would suggest looking at my How to Cook Lentils post for timing.
Made it with 3/4 cup split red lentils…turned out great. Wonderful recipe!!!!
Spices were perfect!
I’ve already shared this recipe with friends and my picky 23 year old daughter loves it. So in my book, it is a winner.
what wonderful flavors! love the lemon/cumin combo. i also added basil because it was the only “greens” i had on hand. and i subbed in potatoes for carrots, which worked well. definitely a keeper!
Definitely the best lentil soup ever
I’m obsessed! I’ve never had lentils before and this was the perfect way to be introduced to them. I’ve been auditioning vegan recipes for the holidays and this is the perfect dish. Thanks for sharing!
You’re welcome, Michelle!
My partner and I have been working on healthier choice for our meals. I remember loving lentils as a kid, and decided to make a soup. I found this recipe and tried it! So amazing! We throughly enjoyed it. Definitely going to add more kale next time!
We LOVE this soup!
I just leave out the pepper flakes, so that my daughter can eat it too.
During my pregnancy it was our „balcony soup“ that we ate during the whole summer with baguette
Many thanks from Vienna!
Great to hear, Nena!
Made it very good recipe and forgot the lemon added red dal too used zucchini instead of kale all good very good recipe
This truly is the best lentil soup! Loved everything about it. Perfect dinner with a slice of homemade sourghdough.
Sounds like a delicious combination!
This is the most delicious soup! It’s full of flavour and is super healthy. I make this all the time when my partner is away because he doesn’t like soup. And it turns out perfect every time. Thank you for a beautiful recipe
Delicious! Used beef broth for more flavor and fire roasted diced tomatoes. Also added a sweet potato to make more hardy.
Huge hit and simple enough to make frequently! Thanks so much.
I made this tonight exactly as written. DELICIOUS! I have made lentil soup in the past because I know it’s good for me but usually ends up tasting like earth. This is really yummy! Will make again and shared with friends!
Great recipe flavorful soup. Have made several times. However I make it in my instant pot.
Sauté the onions and carrots a bit in instant pot and just add everything else except kale. It is all done in 30 min.
Then add lemon juice and use my immersion blender to blend some then add kale and let simmer while I make cornbread to serve with it.
Also a tablespoon of yoghurt or sour cream in each bowl to serve.
Delicious. I added cooked rice to thicken it up. I wanted more of a stew than soup, and it’s perfect. The flavor is spot on. To be honest, so simple yet so delicious.
I was a little worried this soup wouldn’t be for me but it had soo many good reviews that I figured it was worth a shot. This soup was sooo delicious and made me soo happy. My Husband ate it (He thought it would be good with ham) My kids ate it without complaining. I did cube up some potato (I soaked the starch out twice in cold water and strained) to make it a little heartier. I added chopped kale that it called for. I can never buy canned lentil soup again. It was like we went to a restaurant. Served with some garlicky toast. Couldn’t be happier. Thanks so much for this recipe! Amazing!
I’ve never made lentil anything before…this as absolutely delicious! I can’t wait to try more of your recipes as I’m having to change my diet drastically.
Ok, wow. So let me start by saying I’m impressed. I think it’s the curry and the lemon that really elevate this beyond what I would consider your typical lentil soup recipe. I think you could even play with a hint of cinnamon here if you weren’t a big curry person. The lentils pair beautifully with warm spices. I loved this simple, healthy, affordable meal. I loved it so much I’m writing this review the same evening I made this for my four kids, 13 & under & they all loved it. You could really use a variety of dark leafy greens here too. Collards or kale or spinach. What a meal. Soul warming and satisfying. My husband will be telling me “keep it in the rotation” once he tries it later. Perfect on a December evening in Pennsylvania. Hats off to you Kate! Bravo! Five and a half stars.
Incredibly delicious! I used more onion and carrots as well as an additional pinch of red pepper flakes and it was the perfect soup on a cold night.
This recipe is very similar to others, except it has more tomatoes and a lack of celery. I rather put less tomatoes. And at the time of serving have your guest to add some pecorino cheese.
Your soup is so yummy! I freeze it and take it with us camping in our trailer. I love the creamy, richness of all of the flavors blended together!
I made this soup last week. I used spinach instead of kale and skipped the thyme because I was without it.
Kate, this is the BEST Lentil Soup!!
Thank you!
This is rich and delicious! I didn’t have kale or collards, just baby spinach, so I waited to add it until just before serving to avoid it turning into slime :)
I hesitated to make this because my husband isn’t a lentil soup fan and this is a lot of soup for one person. I decided one cold night to make it and my husband ate two bowls stating it was delicious! Thanks Kate!!
You’re welcome, Michele!
Hi! I’ve never sent in a comment on a recipe before. Made this, it’s a big hit for flavor and substance. Two things I modified to make it a bit easier. 1. No need to partially drain the diced tomatoes, why send the flavor down the drain, especially when adding 2 cups of water? 2. Use an immersion blender to get to the texture you want without all the mess of the blender.
@KATE , I love this. and will definitely follow suit in using the flavorful juices from the canned tomatoes inlieu of the plain water. I always do this and I love the dimensions of flavors it adds to every dish. Using the immersion blender sounds like a solid suggestion. Unless the blender has an advantage that the layman may not know. Love being here and thanks again!
Wow! This wonderful heartwarming soup is my winter friend, my gift to potlucks, and my favourite pass along to friends and family.
Your nourishing talent is spreading far and wide. Thank you for creative cooking with a special dollop of doggie love!
You’re welcome, Fran!
I loved the recipe. I did add celery and used spinach instead of kale/collards, but it was great. More importantly, my vegetarian daughter thought it was great.
Was a hit! Pretty easy and so flavorful.
I made this recipe and it was absolutely delicious! It was a hit with everyone! Will be making it as a tradition for Christmas and throughout the year!
I have never tried lintel but look at thos I’m going to try it looks amazing
The best lentil soup I’ve had
Stunning recipe! I am not the usual cook in my family but that’s changing. I keep getting requests to make more. Added kale, which gave it some more earthiness. You can also add kale to the blender so no one knows it’s in there but you : )
Can you substitute Black Eyed Peas for lentils?
You can try it, Megan. Let me know what you think if you try it.
Fixed this dish today, fabulous, will continue to fix this dish at least once a month. Thank You
I have made this recipe so many times I’ve lost count. It truly is the best lentil soup recipe I’ve ever tried and I’ve tried a lot!
I made this soup on the tail end of a bout of flu. I didn’t have any tomatoes in the house, so I omitted those. I also didn’t have collards, so I subbed with spinach. And for an extra immune boost, I threw in some shiitake mushrooms at the end. It was delicious! The spice balance is perfect! Loved the aroma and enjoyed eating it more! Thanks for a great recipe.
Can I use red lentils in this recipe?
Sure, but you will want less cooking time and liquid. Refer to my How to Cook Lentils
Thank you for referring me to your “How to Cook Lentils” and all the good information about lentils there! ! Got it! And I’m excited to make it this weekend!
This soup was amazing!!! I’ll definitely be making it again. ❤️
This is my go to lentil soup. Love it!
This review is a long time coming— like years! This is the best lentil soup recipe I have ever made! I make soup weekly and find myself making this recipe at least once a month. I’ve also shared it more times than I can count.
The only change I’ve made is doubling the curry (personal preference). Also, the recipe yields more than 4 bowls, so the nutrition facts are even better!
I’m excited you finally left a review, Harper! Thank you for sharing.