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Vibrant overhead view of hearty lentil soup with fresh lemon and vegetables in a white bowl.

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.
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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.