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 was amazing, I never leave comments on recipes but I had to for this one. I added ham and smoked sausage because i didn’t want a vegan version and it came out great.
Great to hear, Jess!
Kate was NOT kidding – this is the BEST lentil soup ever . The flavors, the heat, the feeling of being super healthy and being good to your own body… this soup delivers on all those fronts!
The only changes we made was adding more vegetables (tossed in 4 carrots and used all the kale that we bought, which I think was 3-4 cups). The spices handled all those extra veggies well.
Kate, thanks so much for being such a culinary wizard.
You’re welcome, Elle!
This soup is beyond good!! The flavors are amazing and it’s healthy too??? I doubled the recipe and ended up with a huge amt of soup. I would recommend just doing the x1 first! Lol! Thank you it’s absolutely delicious. Im probably going to cut the suggested greens (those take too long to cook down)…and just add some cooked spinach!! Either way I’m in love with this soup!!!
Excellent recipe, makes enough for leftovers and share with friends and family.
I tweak it a little cuz I like it spicy, just added a dollop of yogurt on top of my hot bowl of goodness.
Thank you for sharing, Wesley!
This is the absolute best lentil soup I have ever had. Jam packed with flavor and veggies, ⭐️⭐️⭐️⭐️⭐️
A few months ago I started working with a dietician and she referred me to your site. I made your creamy cauliflower soup recipe which I love and have made several times.
I have been trying to work more protein/fiber into my diet and she suggested your Best Lentil Soup recipe. I have never made lentil soup before but I just made this one and it is so good – and easy to make!
Thank you for the great recipes. I will be trying more!
Wow, Kate this was such a great surprise!! I originally picked this recipe because it looked simple and easy (which it was), but I did not expect it would taste so amazing! The flavors are so warm and satisfying, perfect for a crisp fall day. I can’t stop eating it. This is a winner, it definitely lives up to its name! Thank you
You’re welcome, Kelly!
Yum! Yum! Love this soup. I’ve now made it twice.
My only change is adding a couple of tablespoons of butter at the end (off heat) to add some creaminess.
I have this on constant rotation. I’ve made it for others and given out the recipe multiple times. It works with red lentils too. The lemon juice gives it the chef’s kiss!
I’m happy to hear!
This is consistently one of my favorite recipes we make regularly. So simple to make during toddler nap time and let simmer until dinner. Freezes well too. I sometimes add in a pound of ground Italian sausage to the recipe.
This is truly the best! Have you canned tho recipe before? My husband eats lentils everyday and this is is favorite so far. I would love to can it!
Great to hear, Melissa!
We LOVE this soup, but I have a question. My senior sister is a non-cook, but will now host a recuperating heart patient and needs some easy, healthy recipes. Has anyone done this in a crockpot? What do you think about using one for this soup?
Do you have others that might work well in a crockpot?
Thanks!
I’ve made this soup approximately 100 times so I figured it was time to leave a review. It is everything. If society crumbled and I had nothing left but this soup, I would be okay. No matter how I make it, it tastes amazing. Blended? Amazing. Unblended? Euphoric. Forgot an ingredient? Somehow still good. I usually add more of the non-spicy spices with garlic and onion powder, but honestly, I could probably dump my entire spice rack into here and it would still taste good. Thank you for creating it, truly.
This is now my favorite lentil soup recipe too! Its delicious! Thank you for sharing it with us! The only thing I changed was that I added more kale than the recipe calls for, to get more green veggies in.
Came out well except I used freshly chopped tomatoes
What a good soup recipe! Home-grown onions, carrots, garlic and tomatoes used. I’ve never used cumin or curry powder in lentils but I’m going to from now on. Very please with this recipe. Thank you!
I made this lentil soup for dinner and it was a hit with my family. It was delicious. Thank you!
To say this was a wonderful soup recipe is an understatement! Instead of Lentils I opted with garbanzo beans since that’s what I had on hand and it added a mild nutty flavor that complimented so well! Looking forward to trying even more recipes by you!
This truly is an abfab lentil soup. I’ve made it several times and ALWAYS forget to do the blender thing. I’m looking forward to remembering this time. It has been key to my weight loss plan, and I always have some in the freezer. It is an easy and delicious choice that is also healthful and filling.
Thanks Cookie, thanks Kate.
Do you think it would be ok if I puréed the whole soup? (For digestive reasons.)
You can try it.
I like pureeing some of it to give it a thicker base.
This is one of my FAVOURITE soup recipes! I’ve started pureeing the whole soup (for digestive reasons too) and I find it’s still great.
This recipe has been on repeat for me for 2+ years. I use a whole bag of lentils and typically get about 6 quarts of soup. Love it!!
Do you use the whole bag of 16 oz lentils…
I’m thinking I’m going to make a batch of soup I’m making the whole thing
Yes I do use the whole bag. I use more carrots, celery and onion too.
I love making lentil soup but never though of adding ground Cummins or curry powder. I will definitely try this. I am sure it will make it more delicious and tasty
Too much fat and sodium for me! I cut the salt to 1/4 the amount and eliminated the oil in favor of spray. Used no fat broth. Went heavy on the spices. I am sure the real recipe is amazing, because this was very, very good!
Love the newsletters!
This is truly the best soup ever. I made it for the first time a year ago and have been hooked on it ever since.
Delicious and nutritious! I have made this soup at least 10 times. I also make some for my vegan friend and he loves it!
Thank you!
Absolutely the best lentil soup recipe I have ever tried as I have tried many. I followed your recipe to the letter except added chopped celery. I really think it is the spice, lots of garlic and that lemon juice for the brightness.
I love cumin and curry and they just took this soup to another level. Also added a bit more red peppers as you suggested. Love, love this soup. Thank you for doing what you do!
Why drain the tomatoes? The juice adds more broth. I didn’t. This soup is delicious with a warm crusty loaf of bread.
I agree! I drained mine but next time I won’t.
This soup is AMAZING!!! My family does not care for lentils but they even like it. I added black beans and peas to add a bit more volume. So delicious ~ thanks for sharing!
We have been making this recipe for years and it truly is the best. I’ll try other lentil soup recipes, but we just keep coming back! Your flavor profiles are perfection and you nail them every time whether it’s lentil soup, peanut sauce, granola, or any of your other recipes! It’s quite a talent you have! Thanks for sharing with the rest of us.
I love this soup. It’s easy to make and easy to make. It’s my go-to for lentil soup.
Great to hear, Haydene!
I’ve been making this recipe which I inherited from my mother, Spanish Civil War survivor. A few differences, I’ve never put curry in it, which I’d consider, and I would use half, or even fewer, tomatoes, and increase the lentils. For GERD sufferers, this amount of tomatoes may produce acid reflux. I sometimes cook a cup of pearl, or hulled barley on the side and add this to the lentil soup for more protein and nutrition. You can’t miss with this soup.
When I try to print your Lentil Soup recipe I only get the first page. Hope you can fix
This is such a great recipe I make it all the time!
I think cooking the tomatoes for a while is a benefit.
I usually add more kale.
Thank you for your review, Pam!
Hi I don’t do collard or kale I don’t care for tomato and I’m allergic any good substitutes I want to mak asap I ll probably make it minus those items and see how it turns out
It was ok but not to my taste as printed – to much cumin. I made another half batch. White vinegar instead of lemon juice. Half the cumin. Used Spinach instead of Kale. Grated the carrot instead of chopping it. Half a teaspoon of celery salt. Final touch added a teaspoon of dijon.
I’m sorry to hear that, Raymond!
I made this for lunch yesterday and LOVED it!I especially loved the fact that it had curry but NO coconut milk as I try to avoid unnecessary saturated fats. The flavor was amazing. I served it with a swirl of cashew cream. I will definitely be making this again soon- like this week!
That’s great to hear, Cheryl!
Great soup Kate,
I changed mine up a little and used a can of fire roasted tomatos, omitted the spices and used hickory smoke flavour liquid. Turned out great, thanks. I do like recipes where you can customize to your own taste from a great starter recipe.
Where does all the sodium come from in this recipe? The vegetable broth? How can we reduce the amount? Thanks
Hi Anne! More on my Nutrition Disclaimer. You can omit the salt and be sure to use no sodium added ingredients.
Is it possible to make this soup with either fresh or frozen tomatoes? Thought this might be a good way to use them up. Thanks.
I only had one 14-oz. can of tomatoes on hand so I added some fresh tomatoes to make up for it. Turned out great!
is there a substitute for curry powder
You can omit if you prefer.
Delicious! Made this to the letter and it came out fantastic. I did end up adding a bit more water but I tend to like my soups extra soupy. We’re getting our first chilly fall weather and it’s perfect.
Just made this soup and two sons (25 and 22 yo) LOVED it. My husband said: “you have to bookmark this recipe.”
So yes, very pleased with this tasty soup. We had it while autumn is setting in so this soup with its warmness and colour is perfect for this time of year. (I took a picture but cannot post it here )
That’s great! Thank you for sharing, Yvie.
I loved this soup! The spices are perfect and the lemon juice brings it all together. I have loved every recipe from Kate!
Made this tonight. So good! Easy!
Great to hear, Susan!
I made a double batch of this for a potluck. Not only did it get devoured, I got so many requests for the recipe! Thanks for giving us such a winner
Now that’s a hearty soup! Thankyou. I did add coconut milk and fresh basil.Best lentil soup even if I did add some chicken:)
I’m neither a soup nor a lentil fan, but my husband is, and when I saw this recipe come through my email I decided to give it a go. I’m so glad I did! It’s truly delicious and very easy. I halved the garlic (not a fan) and used spinach instead of kale. At the end I used the juice from a whole lemon and added a fair bit of red pepper flakes. Served with some nice artisan bread. Definitely a keeper, thank you!
You’re welcome, Cathy!
Measurement please for lentils and type of lentils- thank you! Joanna
Can I substitute spinach for the kale?
Sure, if you prefer. I hope you love it!
Five Stars for sure. This recipe is delicious. I make it often and serve with fresh Superhero Muffins and cheese. Cookie and Kate recipes are the best.
I love your utensils too. All USA brand non stick muffin tins and loaf pans for me. They absolutely work.Great site..Kathleen
This IS the best lentil soup I have ever made. I used some hot Madras curry powder and two pinches of red pepper flakes to give it a boost. I didn’t have any greens in the house but it still tastes great. Poured some soup over a slice of sourdough bread the first night and tonight I cooked some cous cous. Not sure which I like it best.
Didn’t know what to expect with this soup but oh my goodness! Delicious! The five star reviews are warranted. I shared some with my neighbors only to find out that the neighbors High School son told them I’d only sent over enough for one. Clearly he liked the soup and had eaten it all. I highly recommend this recipe and look forward to exploring more suggestions.