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:
- Although the dish uses for inexpensive cupboard goods and seasonal veggies, it tastes fancy.
- 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.
- 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.
- In a leak-proof container, lentil soup travels nicely for lunch and gets great the next day.
- 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
- 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).