Best Lentil Soup

Craving a meal that feels like a warm hug? This incredible lentil soup is your answer. It’s incredibly comforting, packed with healthy goodness, and surprisingly easy to make. Loved worldwide for its hearty nature and simple ingredients, our recipe brings global flavors right into your kitchen. Get ready to discover a new favorite that’s perfect for busy weeknights or cozy weekends.

Why You’ll Love This Lentil Soup

You’ll adore this recipe for many reasons, making it a perfect addition to your meal rotation.

• This lentil soup offers a rich, hearty, and deeply satisfying flavor that warms you from the inside out.
• It’s a nutritional powerhouse, packed with fiber, protein, and essential vitamins, making it incredibly healthy. Discover more about the top health benefits of lentils for your diet.
• The preparation is quick and straightforward, utilizing simple pantry staples you likely already have on hand.
• It’s wonderfully versatile; customize it with your favorite vegetables or spices.
• This soup tastes even better the next day, making it an excellent make-ahead meal for meal prepping.

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

Notes & Substitutions

For an equally rich flavor in your hearty lentil soup, you can use avocado oil or even butter instead of olive oil. If you lack fresh onions, carrots, or garlic, use a teaspoon of onion powder, a half-teaspoon of dried carrot flakes, and a half-teaspoon of garlic powder. Brown or green lentils are ideal for this recipe as they hold their shape well, but red lentils work if you prefer a creamier, softer texture. Feel free to swap dried thyme for oregano or an Italian seasoning blend. For leafy greens, spinach or chard are excellent alternatives to collards or kale. If you don’t have vegetable broth, chicken broth or even just water will work, though it might reduce the depth of flavor.

Equipment

Gathering your tools before you start makes cooking much smoother. You will need a sturdy Dutch oven or a large, heavy-bottomed pot. An immersion blender is handy for creamy results, or you can use a regular blender with caution. A sharp knife and cutting board are essential for vegetable prep. Finally, a few measuring cups and spoons will ensure precise ingredient amounts for your delicious lentil soup.

Instructions

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Servings: 4

1. Warm the olive oil in a large Dutch oven or pot over medium heat. This generous amount of olive oil adds wonderful richness and heartiness to the finished lentil soup.
2. Once the oil shimmers, add the chopped onion and carrot. Cook, stirring often, until the onion has softened and turns translucent, which takes about 5 minutes.
3. Add the minced garlic, ground cumin, curry powder, and dried thyme to the pot. Cook, stirring constantly, until the spices become fragrant, approximately 30 seconds.
4. Pour in the lightly drained diced tomatoes. Cook for a few more minutes, stirring frequently, to enhance their flavor and integrate them with the aromatics.
5. Stir in the picked over and rinsed lentils, vegetable broth, and water. Add 1 teaspoon of salt and a pinch of red pepper flakes for a subtle kick. Season generously with freshly ground black pepper to taste.
6. Increase the heat and bring the mixture to a full boil. Then, partially cover the pot and reduce the heat to maintain a gentle simmer.
7. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape. This ensures your lentil soup has a satisfying texture.
8. Carefully transfer about 2 cups of the cooked soup to a separate blender. Securely fasten the lid, placing a tea towel over the lid to protect your hand from steam, and purée the soup until it is completely smooth. Pour the blended soup back into the pot with the remaining soup. Alternatively, use an immersion blender directly in the pot to blend a portion of the soup to your desired consistency.
9. Add the chopped collard greens or kale to the pot. Continue to cook for 5 more minutes, or until the greens have softened to your liking.
10. Remove the pot from the heat and stir in 1 tablespoon of fresh lemon juice.
11. Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or lemon juice until the flavors are perfectly balanced. For a spicier kick, add another pinch or two of red pepper flakes.
12. Serve the hot and comforting lentil soup immediately.

Pro Tips & Troubleshooting

Always taste your lentil soup and adjust seasonings at the end. A little extra salt, pepper, or a squeeze of lemon juice can truly brighten all the flavors. For a thicker, creamier soup, blend more of it; for a chunkier texture, blend less. Soaking lentils isn’t strictly necessary for this recipe, but if you do, it can reduce cooking time slightly. For freezing and reheating, portion the cooled soup into airtight containers. Reheat gently on the stovetop or in the microwave. If you prefer a spicier soup, add more red pepper flakes or a dash of cayenne. To prevent mushy lentils, ensure you don’t overcook them; they should be tender but still have a slight bite.

Serving, Storage & Variations

Serving Suggestions

Serve your delicious lentil soup with a swirl of plain Greek yogurt or a sprinkle of fresh cilantro or parsley. Crusty bread is perfect for dipping, or pair it with a light side salad for a complete meal. For an added crunch, top with homemade croutons or toasted pumpkin seeds.

Storage Instructions

This flavorful lentil soup stores beautifully. Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze the cooled soup in freezer-safe containers for several months. Thaw frozen soup in the refrigerator overnight before gently reheating on the stovetop over low heat or in the microwave.

Variations

Easily adapt this basic lentil soup recipe to suit your taste. Add cooked chicken or vegetarian sausage for extra protein. Incorporate different vegetables like zucchini, bell peppers, or sweet potatoes during the simmering stage. Explore new spice profiles by adding garam masala for an Indian twist, or use oregano and bay leaf for a Mediterranean flair. This recipe is naturally vegan and vegetarian; ensure you use vegetable broth to keep it so.

Nutrition

This wholesome lentil soup is a fantastic choice for a healthy meal. It’s naturally low in fat and high in dietary fiber, which promotes digestive health and helps you feel full longer. Lentils provide an excellent source of plant-based protein, making this soup very satisfying. According to UAB Medicine, incorporating plant-based proteins like lentils can boost overall nutrition and health. You’ll also benefit from essential vitamins and minerals like iron, folate, and B vitamins, contributing to its overall nourishing goodness.

Nutrition values are approximate and may vary based on specific ingredients and preparation methods.

FAQ

Which lentils are best for soup?

Brown or green lentils are ideal for this hearty lentil soup as they hold their shape well, creating a substantial texture. Red lentils are also an option if you prefer a creamier, softer consistency.

Can I make lentil soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator.

How do I thicken my lentil soup?

To thicken your soup, blend a portion of it using an immersion blender or by transferring some to a regular blender, then returning it to the pot. This creates a creamier consistency.

Is lentil soup freezer-friendly?

Yes, it freezes wonderfully! Let the soup cool completely, then store it in freezer-safe containers for up to several months. Thaw before reheating.

Can I use a slow cooker for this recipe?

You can adapt this recipe for a slow cooker. Sauté the aromatics on the stovetop first for best flavor, then combine all ingredients (except greens and lemon) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, adding greens and lemon at the end.

Conclusion

This best lentil soup recipe truly delivers on comfort, flavor, and ease. It’s a testament to how simple ingredients can create something truly extraordinary and nourishing for your body. Whether you are a beginner cook or a busy parent, this quick and easy guide makes wholesome eating accessible and delicious. Don’t wait to treat yourself and your loved ones to a bowl of this incredibly satisfying and healthy soup today!

This hearty, globally inspired lentil soup is loaded with rich spices, plant-based protein, and tender vegetables. Quick to make, budget-friendly, and incredibly satisfying — it’s the perfect feel-good meal for any season.

Print Recipe Pin Recipe

Course: Soup

Cuisine: Global

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 tsp ground cumin
• 1 tsp curry powder
• 1/2 tsp dried thyme
• 1 can (28 oz) diced tomatoes, lightly drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 tsp salt, more to taste
• 1 pinch red pepper flakes
• freshly ground black pepper, to taste
• 1 cup chopped fresh collard greens or kale (ribs removed)
• 1–2 Tbsp fresh lemon juice (½ to 1 lemon), to taste

Equipment

• Dutch oven or heavy-bottomed pot
• Cutting Board
• Sharp knife
• Measuring Cups and Spoons
• immersion or stand blender for partial blending

Method

 

1. Warm olive oil in a large Dutch oven over medium heat. Add chopped onion and carrot. Cook for 5 minutes until softened and translucent.
2. Add garlic, cumin, curry powder, and thyme. Stir constantly for 30 seconds until fragrant.
3. Add diced tomatoes. Stir and cook for 2–3 minutes to deepen flavor.
4. Add lentils, broth, water, salt, red pepper flakes, and black pepper. Stir and bring to a boil.
5. Reduce heat to low, partially cover, and simmer for 25–30 minutes until lentils are tender but not mushy.
6. Blend ~2 cups of the soup until smooth using a stand blender or immersion blender. Stir it back into the pot.
7. Add chopped greens and cook for 5 minutes until wilted. Remove from heat and stir in lemon juice.
8. Taste and adjust seasonings. Serve hot with optional toppings like yogurt or fresh herbs.

Notes

Brown or green lentils hold their shape best; red lentils work if you prefer a creamier texture. Use spinach or chard instead of kale or collards. Chicken broth can be substituted, but veggie broth keeps it vegan. Add more lemon or red pepper to adjust brightness and heat.

Emily Thompson

Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.