Best Lentil Soup

It took a while to develop this soup recipe! I’ve made numerous mediocre lentil soups throughout the years, but they were never published on this page. However, a decent lentil soup is a must-have for any vegetarian food blog, so I created my own and polished it.

This is it. My lentil soup contains healthy greens and a splash of lemon for a bright, fresh flavor, but it is primarily made using pantry staples. A number of my favorite seasonings are used, along with a ton of freshly ground black pepper. I have to say that this lentil soup is the greatest I’ve ever had.

This recipe’s original name, “Spiced Vegan Lentil Soup,” is true but a mouthful. It’s reasonable to say that this lentil soup is the best because it has received over 500 five-star reviews. Period.

This nutritious lentil soup recipe is perfect if you want to lighten up your meals or warm up with a hot bowl of soup. I hope it becomes a go-to dish in your kitchen as well because it’s one of my all-time favorites.

The Best Way to Prepare Lentil Soup

Why you’ll adore this recipe:

  1. Although the dish uses for inexpensive cupboard goods and seasonal veggies, it tastes fancy.
  2. This lentil soup has a wonderful, hearty, mildly creamy texture (yet there is no cream). Once the lentils are soft, the secret is to mix up a portion of the soup and then pour it back into the pot. It resembles magic.
  3. If you eat a large serving of this filling soup, it counts as a meal. Protein, fiber, iron, and folate are all abundant in lentils.
  4. In a leak-proof container, lentil soup travels nicely for lunch and gets great the next day.
  5. This soup defrosts easily after freezing. Make soup right away and eat it later!


  • 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

Also read: Quinoa Vegetable Soup with Kale


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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).