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.
PrintBest Lentil Soup
- Author:
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
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: (affiliate links) I love my Vitamix blender and Le Creuset 5.5-quart Dutch oven. For more of my favorite cooking tools, shop my kitchen essentials.
Natalie
I’m a college student and I am able to make this recipe on the CHEAP. Not only that but I tell everyone I know about it. It’s like the best thing I’ve ever made and makes me feel like I can cook a healthy meal. I always have 3 bags of this soup in my freezer just in case. Thank you for making healthy eating accessible!!!
Kate
I’m glad you are able to make this too! Thanks for sharing, Natalie!
Alice
I am not really fond of cumin. If I reduce the amount, do you think it would affect the taste very much?
Kate
If you don’t like it, then I don’t anticipate you missing it too much. Let me know what you think!
Mariette Hebert
Would this recipe work well with red lentils?
Thanks
Kate
Red lentils get mushy fast and don’t retain their shape as well. I wouldn’t recommend it. Sorry!
Heather M Wiens
I made it with red lentils and it turned out great. Just cooks quicker.
Brittany
I actually use red lentils in the soup and think it tastes amazing!!
Thanks for sharing this recipe!
Chana
I have a container of blended tomato in my freezer that I will use. I had some tomatoes that were too soft for salad so I blitzed them in the Vitamix and froze it. I will use it tonight as a base for this soup.
Also going to add some sad zucchini.
Thanks for the idea.
Kate
You’re welcome! Let me know what you think!
Lauren
This is one of my favorite recipes ever. I think I could eat it every day. One time when I was eating it while curled up on the couch, I kept saying, “This is sooo good,” after every single bite. The curry powder and lemon juice MAKE IT. Thank you, Kate!
Kate
I love that! You’re welcome, Lauren! The best way to eat this soup, curled up on the couch. :)
Ann
Love lentils in anything but I cook for someone who cannot eat tomatoes. Is there a substitute that would work?
Kate
Tomatoes provide a great texture and flavor to this. You could omit and increase the carrots. Or maybe try adding some red bell pepper. Let me know what you think, Ann!
Denise
I agree wholeheartedly. This is definitely the best lentil soup ever! Just one piece of advice: If you make this soup a few hours before you’re going to serve it and you’re using spinach, it’s better to add the spinach only a few minutes before you serve it as otherwise it loses its bright green colour!
Kate
Thanks for sharing, Denise! I’m excited so many people love it and have tips!
Suanne
I’ve been making this Lentil soup for awhile now. It is the BEST ever! Once you have the ingredients laid out it is a breeze. I tell everyone about it and even brought the recipe to work to share.
Kate
Thank you, Suanne!
Patricia Heggs
Hi Kate, I’ve made your lentil soup a number of times and it really is delicious! Yesterday I received your cook book and it’s full of exciting recipes that I can’t wait to try. I started with the tomato soup today and it was so good. Thanks for sharing.
Kate
I can’t wait to hear what you think about the cookbook, Patricia! Thanks so much!
Deb
Hi Kate
I had some of your leftover marinara with lentils and doctored it up based on this recipe. OMG it’s great!
Kate
Thanks for sharing!
Barbara White
Hello Kate,
This lentil soup has become a regular in my repertoire. Never a huge fan of heavy sludgy lentil soups in the past with your version I was up for a second helping. Top marks, all star recipe. Cookie is adorable.
Barbara
Kate
Love that, Barbara! Thanks for sharing.
Ana
Haha, I love this soup so much when I saw it was reposted, I momentarily freaked out that you might have changed the recipe. This truly is the best lentil soup ever! It’s a regular in our house.
Kate
Haha, that’s too funny! No changes, aside from the photos. They needed to make the soup look just as amazing as it tasted. :)
Margaret
This soup is really; and very filling
Kate
Thank you, Margaret!
Gina
By far the best lentil soup I’ve had. I love your recipes and get compliments every time I serve one of your dishes. You are my go to for planning meals. FYI the lentil soup adapts well with Instant Pot. Cheers!!!
Kate
Thank you for sharing, Gina!
Alexandra Griswold
Gina and or Kate,
How would/did you adapt for Instant Pot?
Thanks
Julia
I made a really similar lentil soup I just changed one ingredient and it tastes SO good.
Julia
Kate
I’m really happy to hear you liked it, Julia!
Pepper de Callier
I made the Best Lentil Soup, Kate, and I love it! My wife is not a fan of kale, so I will substitute spinach next time–and there definitely will be a next time. Keep up the good work! I love your recipes!
Kate
Thank you! Spinach or another collard green would work well.
Terry
I’d love to try this lentil soup recipe but I can’t eat nightshades so now tomatoes. Do you have any ideas for a substitution? Thanks for thinking this through with me.
Kate
Hi Terry! I’m not sure as the tomatoes add such great flavor. Since you can’t do nightshades, maybe add more carrots?
Julia
Hi,
If I am cooking this recipe for people who do not like curry do you have another spice I can swap it with or should I just omit?
Thanks,
Julia
Cat
I like the flavor of the soup and intend to make it again. I used the steamed lentils from Trader Joe’s (not dry lentils as probably intended) and I didn’t find it to be as hearty and thick as I think was intended.
Kate
The curry really makes this soup, bummer! You could omit and increase the other spices some.
Ruth
Looks delicious! Will definitely try it. On the Nutritional Breakdown you don’t say how much per serving, so it’s not helpful at all. Would you add that? Thanks! Ruth
Linda
The soup makes 4 servings, so per serving would be 1/4 of recipe!
Kate
Hi Ruth! I’m sorry you didn’t find it helpful. I would say roughly 1.5 cups is a serving.
Christy
Excellent. Blending really upped the game compared with other recipes. Rich, smooth, spicy, and delicious!
Kate
Right! Blending is the game changer. Thanks for your review, Christy!
Catherine
Made this tonight! Delicious!
Kate
I’m happy you think so! Thanks for your review, Catherine.
isha
Delish! I also modified by adding sweet potato, coconut milk and peanuts. So good…
Kate
Great that you loved it!
allison
This was my first time making lentils soup and I was somewhat timid of the taste…. I loved it tasty and delicious!
Kate
Thank you, Allison!
helen Whitestone
Hi Kate
Just made your lentil soup this lunchtime and …..Gosh it was amazing! Mine turned out more like a tarka dal, as in less liquid, but it was fairly accurate I would say. The only adjustment I made was to add 2 garlic cloves and not 4. Also in the UK our tin sizes are generally smaller, and so I added 2x 400g.
Keep cooking. I love to read your blogs when I can.
Helen W
Kate
Thank you for sharing!
Judy Verespy
Just made this soup, in an effort to be organized and ahead for the coming week. It is aptly named…and may not make it past the weekend. YUM!
Kate
Thank you for sharing, Judy!
Sue
This will be lunch today. Snowed in and just looking outside makes you shiver. Your recipe looks just right for today and (yeah) I have everything on hand to make it!
Kate
Thank you, Sue! I’m glad you had everything and didn’t have to venture outside.
Maureen
This is me and my coworker/friends favorite lentil soup. Thank you. My son will eat it too and he is picky.
Kate
That’s all great to hear! Thanks for the review, Maureen!
Carol
I am eating it right now along with some toasted rustic bread with garlic rubbed on it and butter! I am a lover of lentil soup and this one is great! I love the blending of a small amount to make a hearty meal! I will be up for seconds!
Kate
That sounds amazing, Carol! Thanks for you review.
Kim
One of our favorite soups of all time! So delicious. Spices are a perfect blend and the hint of lemon brightens the flavors perfectly.
Kate
Love it, Kim!
Sue
I made the recipe today. Love it. Just made a few tweaks based on my personal preferences. I put less tomatoes and used baby spinach. Also used turmeric instead of curry. By the way this was my first time making lentil soup. Thanks so much. I really love it. Will definitely make it again.
Kate
Great ideas! I love hearing how people make this suit their tastes more. I appreciate the review, Sue.
Janet
Hi Kate. I made this for dinner tonight. It was delicious! Thanks for the recipe.
Kate
You’re welcome, Janet!
Allie
Made this for the first time today. I doubled this recipe exactly and it was truly amazing. Going to serve it at a large gathering next weekend. I browned pancetta in the pot first and then took it out, using some of its oil, and then used the pancetta as a garnish at the end. I know that is not vegetarian (!) but it was wonderful.
Kate
If it works for you, then I say do it! Thank you, Allie!
Debbie
OMG!! This really is the best lentil soup! I usually don’t leave comments but I have to on this one. I made it just as written and there’s no need to tweak anything. The seasonings and spices blend so well together. There isn’t anything that’s over powering in this recipe. I would suggest making it just as written and then tweak it if you want but I think it’s perfect as is. I think this has become my new favorite soup!
Kate
I’m so glad you did! New favorite, that’s great. Thank you, Debbie!
MICHELE v MOTTA
The minute I received this recipe in my inbox,I knew I had to make it.
I already had most of the ingredients on hand. I ended up doubling the recipe and substituting spinach (added to the bowl at the end) as well as tossing a small amount jasmine rice in the bottom of the bowl first. It’s absolutely delicious and the perfect soup for a cold and blustery day here in the Pacific Northwest.
Kate
I love that you just had to make it right away! Thanks for sharing, Michele!
Michelle
This recipe was delicious! I made as is written without the chili peppers.
I was wondering if anyone has tried it in a crockpot yet? I’d like to double it for a party but won’t have time to make it after work.
Kate
I know some have tried it! Go ahead and search in the comments to see what worked well.
Tim Lewis
This is the best lentil soup I have ever had, and one of the best soups ever. I added a green pepper since I had one in the fridge that needed to be used. I used 6 cups of vegetable broth, instead of adding 2 cups of water. I used the Muir Glen fire roasted tomatoes.
It is outstanding!
Kate
Thank you for sharing, Tim!
Renee
The lentil soup is delicious, thanks for sharing, just the right amount of spice, the family all enjoyed it.
Kate
You’re welcome, Renee!
Perla
Yay…I made this soup for my lunch today… it’s delicious. Used my electric pressure cooker instead of stove top. Sautéed everything like the recipe instructed but instead of simmering it I cooked it on high pressure for 12 mins.
Kate
Thanks for sharing, Perla! I know this will be helpful to other readers.
David
Kate,
Best lentil soup ever! Next time I’m making a double batch!
Kate
Great to hear, David!
Cass Laping
Kate, just tried your “Best Lentil Soup” recipe. Very, very good, very satisfying. Even my non-vegetarian husband liked it. This is the 5th recipe of yours I have tried and loved. Just purchased your book, can’t wait till it arrives. Your recipes are soooo good.
Kate
Thank you for getting my book! I’m excited for you. I hope you love it! Thanks for trying this soup.
Kim Shea
Delicious, my whole family loved this. It smelled really good during the cooking, too.
Kate
It does really make the house smell delicious!
Jill
I made this on Saturday. Honestly, I haven’t found a lentil soup recipe that I truly liked until this one. It was my “fine, I’ll try ONE MORE lentil soup recipe and if I don’t like it, I’m done” recipe. My whole family liked it – the vegan, vegetarian, omnivore, and me. Plenty for everyone too. I used no-chicken broth instead of vegetable broth because that’s what I had. Otherwise, I stuck to the recipe. It’s really really good tasting and beautiful. Don’t skip the lemon.
Kate
I’m so glad you decided to try one more, and this was it! Thanks so much for your review, Jill!
Marti
This soup is delicious. We tried it both blended and plain…I also did not add the water.
We were wondering if you have the nutritional values of this soup.
I will definitely make it again!!
Kate
Great to hear! The nutritional information is below the notes section of the recipe. You just need to click the header to expand.
Sandra Espinosa
Yes! the best lentil soup recipe EVER! I eat lentils often and I’m thrilled I found a lentil soup recipe I can use in the future again and again. thank you!
Kate
Wonderful you agree too! I love how everyone gets so excited about this one. Thanks for your comment!
Kristen
I’m really excited to try this recipe, except that I’m not a big fan of curry. Do you have any recommendations/substitutions for making this without curry?
David Pozzi
My first Cookie and Kate recipe:
Easy
Hearty
Healthy
Delicious!
And my first recipe review.
That pretty much covers it.
Thank You
Kate
Thank you, David! All great descriptions of this soup. I appreciate the review.
Kate
Hi Kristen! I think the curry really makes this soup. Maybe try increasing the other spices some based on your liking. Or I know one reader used turmeric instead. Let me know what you try and how it turns out!
Heather NYC
Couldn’t not make this because it was so popular. This is by far the “best” lentil soup I’ve tried. I think it was the curry. Not sure I’ve made a lentil soup with it before. Lemon juice made it good too. I went with brown lentils and a smaller amount of red lentils I had leftover so it wasn’t mushy. I added a few cherry tomatoes that I had and fresh lemon juice. I used my immersion blender. This will be my go-to recipe for lentil soup from now on. Not sure I’ll ever make any other kind any more. Truly outstanding! Thank you Kate.
Kate
I’m glad you made it and agree its the best! Thanks for sharing, Heather.
Mary Beth Shomos
I found this recipe a few months ago, and it has become a favorite. I usually double the recipe so we have enough for two meals. I omit the salt since we’re watching sodium intake, and skip the blender step -it’s absolutely delicious and filling! Thank you!!
Mary Beth
Kate
Thank you for sharing, Mary Beth!
Henry D Terrell
Excellent. One of the best lentil soups I’ve tried. I used red lentils, because that’s what I had, and kale leaves. This is going into my permanent collection.
Next time I will use homemade vegetable broth, even though it’s fine using the store-bought kind.
Kate
Thank you for sharing, Henry!
Lauren
I make soup and chili often. Everyone in my family agreed that, by far, this is the best tasting soup/chili I have ever made. (I doubled the recipe and omitted the water because I ran out of room in the pot!). Thank you!
Kate
You’re welcome, Lauren! I’m happy it still turned out even with leaving out the water. I assume it was a pretty thick stew-like consistency then? I appreciate your review!
Annie
Yep, this soup is really the Best Lentil Soup! So hearty, tasty and the last minute squirt of lemon juice makes it. Thank you for putting this winner recipe together, so appreciative!
Kate
You’re welcome Annie! Thanks for making it and reporting back what you thought.
Catharine
I’m allergic to carrot. Any suggestions for a substitute?
Thanks! :)
Katie
You could use parsnip as it is similar to the carrot just a different colour and a bit sweeter.
Kate
Oh no! I have been hearing more about that. You could possibly add parsnip, although I haven’t tried it. I know they can be used as a substitute. Or for the same heartiness, you could use sweet potato. The flavors for both would be different.
Peter Mullin
This is one case where the title most accurately describes the result!
We used spinach for the greens and added a little fresh ginger, but otherwise hewed to the recipe. BLSE!
Kate
Thank you, Peter!
Jen
An easy and hearty soup to make in the cold winter months. The lemon juice really rounds out the flavor nicely. I added some leftover roasted green beans at the end, otherwise I made the recipe exactly as written. I would also serve it over short grain brown rice to give it a more “stew” feel.
Kate
I love all of that, Jen! Thanks for sharing how you change it up.
Sheri Beatty
Agreed that this is one of the best lentil soup recipes EVER! I didn’t have Kale on hand so I threw in a handful of arugula. I also added a couple stalks of chopped celery. Going to make this again and again. Shared recipe with everyone I know.
Kate
I don’t typically put arugula in soup. I will have to try it!
Karen Walker
This soup was so delicious!!! My husband who is so picky even went back for seconds!!! It is now on my make again list thank you. I am making the West African one today.
Kate
Win for you, Karen! I’m really glad you both could enjoy this soup. What did you think of the West African soup?
Jennifer V.
I made this Monday night and my husband’s first comment was “holy flavor!” :) Suffice it to say we both loved it and I can see this becoming one of our winter staples.
Kate
Wonderful, Jennifer!
Penny Calla
I first made this but instead of kale or collard greens, I used what I had endive and spinach. In addition, I messed up and used ginger instead of curry by mistake. It was to die for. I am currently making it with the curry since I messed up the first time but I cannot imagine it being anything but awesome. Has anyone figured out the calories etc yet before I start to work on it?
Kate
I’m glad you still liked it, Penny! Thanks for sharing. The nutrition information is below the notes of the recipe. You just need to click to expand! I hope this helps.
Katie
Hey there I don’t have a blender l
will it matter much if I skip the blending part in this recipe?
Kate
It really helps with the texture and for the flavors to really sign. But, I know others haven’t and still loved it!
Joy
Sooooooooo good!!!
I just finished my first pot at lunch today – going home from work to make it again.
I have eaten plenty of lentils in my life – and the title of this recipe has my vote!
Kate
Thank you for the vote and review, Joy!
Elizabeth
I made this recipe and it turned out beautifully!! Healthy, hearty and absolutely delicious!! Thanks, Kate!
Kate
You’re welcome, Elizabeth!
Elizabeth
Blending isn’t necessary. I didn’t when I made the soup and it turned out great!! Enjoy!!
Irene Wilson
Same as my favorite soup but instead of a can of tomatoes I add a can of coconut milk and use both whole and split red lentils (I prefer for colour and quick cooking and no blending necessary). Delicious and as you say freezes well. Just have to make sure it only simmers and not boils when reheating if using coconut milk. Thank you!
Kate
You’re welcome! Thanks for sharing your variation, Irene.
Liza
Hi Kate, just want to say this is the best lentil soup i’ve ever had (esp with a can of tomatoes, which i’m usually not fond of in soups) Thank you for another two-thumbs-up recipe! I’m so happy this recipe worked out and i have lunch to take to work for this week!
Kate
Two thumbs up, I love it! Thank you for your comment, Liza.
Steve
Hi Kate.
Simply put…this IS the Best Lentil Soup.
Being a long time collector of recipes, it takes a special one to make it into my “Keeper Collection”. This is a keeper!
The flavors, textures and ease of preparation make this worthy of entry into my recipe box.
I do think you may have cut yourself short with naming it Best Lentil Soup. It should be renamed (again) Best Lentil Soup EVER!
Thank you for sharing!
Happy Cooking
Kate
Love to hear you agree, Steve! I’m excited this one is a keeper for you. Thanks for your review!
Kathleen
I didn’t have any lemons or lemon juice on hand, but this soup was still delicious without it! It didn’t turn out as creamy as I expected, so maybe next time I’ll blend a little bit more. I really loved how spicy it tasted, and it was the perfect warm dish for a cold January night.
Kate
I’m glad you still loved it! The lemon makes a huge difference, so let me know what you think next time!
Aissa
This Lentil Soup was the best lentil soup I have ever tasted and now made. I often go through recipes online and print them out to try them. If they are good, I keep the print out in a binder on my kitchen counter to make again at a later day. This recipe is a keeper!
Kate
Great to hear this one is a keeper for you!
Jitka B
Normally I cook red lentil soup, today I tried this recipe and it turned out absolutely great, really one of the best soups I have ever eaten!!! Great taste, great recipe!!! My favourite from now!!! Thanks!!!
Kate
Thank you!
Kathryn
Oh my wow. My boyfriend made this and it’s absolutely incredible. It’s kind of like a soup meets chili, in a way that’s way better than either alone. After two bites, it went into my recipes folder. Thanks for creating and sharing! :)
Kate
You’re welcome, Kathryn! Thanks for your review.
Grace M. Katen
Hi Kate,
This recipe is the first I have tried and it is so scrumptious. Kate you really got it!!!! I made it exactly as written except I used frozen spinach instead of Kale. My family doesn’t care for it too much. There wasn’t a drop left over and I was asked to make it again soon. My compliments for all of your efforts. Keep up the great work!!!
Kate
I’m so happy to hear you loved it, Grace!
Rose Chilibeck
This really Is the best lentil soup I’ve ever had. I added in some Field Roast Apple Sage ground up sausage, potatoes, touch of Dijon mustard, paprika and Agave syrup! I used Oh She Glows broth as a base. Thank you for this hearty flavourful soup that eats like a meal!
Kate
Thank you, Rose! I’m happy to hear it.
Victoria
This soup certainly tastes wonderful, but I was extremely disappointed in the consistency. Way too thin for my liking. I like a thick lentil soup that I can also put over rice for a bigger meal. Even as a soup it’s too thin for me. Any tips on thickening it up Kate?
Kate
I’m sorry to hear that! You can always decrease the amount of liquid or increase some of the lentils.
Anna Ell
I’ve been wild about your recipes ever since I discovered your sight through the lovely minestrone soup recipe! Tonight, I made this lentil soup and the beer biscuit recipe as well. This combination was very hearty and I’m looking forward to the melded flavours tomorrow. My one small tweak would be to cut back on the tomatoes a tiny bit.
Kate
I’m glad you are loving my soup recipes, Anna! I appreciate the comments and review.
Maureen
I love this Lentil soup! I used Spinach instead of Kale, added a jalapeño, and doubled the lemon juice, plus the zest. This will definitely be a soup I will make over and over! Thank you!
Kate
I’m glad you are able to change it up to make it fit your tastes, Maureen!
Miriam
Would it be okay to cook it in a slow cooker and use cabbage instead of the kale?
Kate
I haven’t tried either! But let me know what you think. I think spinach would be a good kale substitute.
Ingeborg
Hi, Love tour blog and book!! we have a problem translating «curry powder» to norwegian because it can be two differents spices. Do you have any picture or description of it? It is like curry paste just in powder?
Kate
There are different variations of curry powder, it just depends on your favorite. I use this one a lot: https://www.frontiercoop.com/frontier-organic-curry-powder-1-90-oz/. I hope that helps!
Lidiya
The Best Lentil Soup. Made 100 times. Thanks for recipe.
Kate
You’re welcome, Lidiya! I’m happy you love it.
Mary
I can see why this soup is highly rated. The flavor is amazing. For the curry I used an Indian “blend” with turmeric, coriander and lemon. Adding the fresh lemon juice brightens up the soup. I really enjoyed it and will be making some to freeze.
Kate
Thanks for sharing!
Lisa
I loved this soup! I made it last week and I’m going to make it again this weekend and I’ll be doubling the recipe so it lasts longer! Everyone in my house gobbled it up! I didn’t have dried lentils so I used canned ( just rinsed them really well to get as much sodium off as possible). I used frozen kale in place of collard greens because that was what was on hand). I’m going to try using less oil as that was the only thing I’d like to change. So yummy! Thank you!
Kate
Thank you for sharing, Lisa. I really appreciate it!
Linda
I am a 71 year old grandmother who loves loves to try new recipes. I came across this recipe for lentil soup and absolutely- it is the best lentil soup I have ever tasted. Thank you so much for such a delicious and healthy recipe. I have tried 3 more of your recipes which I plan to rate.
Kate
You’re welcome, Linda! Thanks for sharing you loved it.
Dallas Mom
Yes, this is the best lentil soup I’ve ever made. I substituted a large peeled and chopped sweet potato for the carrots (I had the sweet potato on hand) and added leftover spaghetti sauce for half of the canned tomatoes (didn’t have enough tomatoes on hand). This makes a huge pot so it’s great for food prepping for the week. It’s going into my regular rotation of easy meals.
Kate
Great to hear, Dallas! Thanks for your review.
SUSAN ORR
Made my first lentil soup with your recipe. It was awesome! My husband loved the soup even though he told me initially that he was not a fan of lentils. Thank you for sharing this recipe. I will make it again and again.
Kate
I’m glad you liked it, Susan! Thanks so much.
Cindy
You nailed it Kate and thank you! I made this without cumin and added 1/2 jalapeño pepper and it was absolutely delicious. And not expensive to make! This will be my “go to” winter soup!
Kate
Fantastic, Cindy! Thanks so much for letting me know you loved it.
Annie
I made this for dinner tonight. Followed recipe except skipped the lemon (it seemed acidic enough already, may depend on your tomatoes) and used frozen spinach as I had it on hand. Great flavor, definitely a keeper. It took quite a bit longer to cook than 30 minutes, though.
Kate
I’m sorry it took longer! Did you use green lentils?
Ash
Hi can you use tinned brown lentils instead?
Kate
Hi Ash, Others seem to have luck with using canned lentils. I would reduce the amount of liquid and maybe not add the water.
Jane
I made this soup today and it was delicious! A great vegan lunch or dinner option which was perfect for the very cold weather bearing down on the East Coast. I made a few changes: did not drain the tomatoes, added more kale since I bought a huge bag, did not add water – I tend to prefer a thicker soup. Seasoning was spot on for me. Served with naan bread and spicy chipotle hummus. Definitely recommend.
Kate
A perfect cold weather soup, Jane! Thank you for sharing your variation.
Nancy Collins
WOW~ This soup is like a dessert it is so good. I am trying to eat healthy and slowly lose 20 more pounds. I have taken off 50. Maintaining the weight loss is the hardest part. I think with Kate and Cookie I can do it. My hubby loved it and he always says no vegetarian but he gobbled it up. Thanks for the recipe I will try more! Plus my dog Cindy Sue a 15 year old Shih Tzu loved the bowl!!!!
Kate
Way to go! That’s wonderful Nancy. I’m so happy to hear C+K has been a positive part of your journey. You can do it!
Veronica
So good!! Knocked my socks off!
Husband and kids (two toddlers) loved it too!
Kate
Love it’s a family hit! Thanks for your review, Veronica.
Gail
I made this recipe today and my family loved it. I used fresh kale as my green choice. Again, your recipes have been a hit! I did add a sprinkle of grated cheese on top of my soup, but you certainly don’t need to.
Kate
Wonderful to hear, Gail!
Donna H
Made this tonight and it is so good! Seriously an explosion of taste in your mouth! The longer it sat covered after it was done, the better it tasted. I will be making this all the time this winter.
Kate
Love it! Thanks, Donna.
Sharon
I can definitely see why this is the “Best Lentil Soup” recipe – YUM! My family loved it!
Kate
Wonderful, Sharon! Thank you!
Ann Marie
This soup is FANTASTIC!! I have never made Lentil Soup before, my kids have never eaten lentils. We all LOVED it! I added some leftover roasted sweet potato, which added a delicious sweet to contrast the curry & heat from red pepper flakes. This will be a go-to recipe for sure. Thank you for sharing!!
Kate
You’re welcome, Ann! I love your kids enjoyed it so much.
Victoria
Is there anything to thicken it up now that I’ve made it?
Kate
You could serve it with rice, possibly. Or cook up some additional lentils and/or veggies and add them in.
Debbie
This soup is wonderful. I didn’t get around to putting the kale in at the end but the soup base by itself is awesome. Also since I don’t love the texture of lentils, I blended the entire batch of soup.
I love it… will definitely be a go to recipe for me!
Kate
Thank you for sharing, Debbie!
VIVIANA
Trying to switch over to a much more vegetarian diet as my new years resolution and so I tried this recipe last night. My whole family loved it, including my 10 year old son, and so it will definitely become one of my regulars. Thank you!
Kate
You’re welcome! Good luck on your transition. Let me know what you think of other recipes as you try them, Viviana!
Susie Gerdes
What a tasty and easy to make soup! OOOPS! I forgot the cumin; however, it is still extraordinarily delightful. I will definitely make it again…put on my glasses and follow the recipe!
Kate
Thanks for sharing! I’m glad you liked it even without the cumin.
Sarina Tcherepnin
This is the best lentil soup ever! I am addicted! The combination of tomatoes, curry, kale and lemon give it a brightness spicy warmth. It has delicious flavor! It is perfect for cold New England winter nights. It will be my new go-to lentil soup recipe. Thank you!
Kate
You’re welcome, Sarina!
Victoria
I am not a fan of curry so I omit it but the lentil soup was DELICIOUS! The recipe is definitely a keeper.
Kate
Great to hear, Victoria.
Mai
So easy and tasty! I forgot to rinse the tomatoes once, and it turned out fine- just more tomatoey. I make this soup all the time with extra kale. Great for leftovers too!
Kate
Thank you for sharing, Mai!
Susan Iseman
Looks delicious but I am startled by the amount of sodium!!! Any clue why that is?
Kate
Hi Susan! The nutritional information is just estimates. Since some of the ingredients are canned, you will have a higher amount. Salt isn’t a bad thing, unless you are to avoid it per health reasons. It provides a lot of flavor and nutritional benefits. If you are looking to reduce the sodium, use low sodium broth, tomatoes and/or add less salt overall. I hope this helps!
Bods
Just made this for lunch today – totally agree with you – definitely best lentil soup ever. Thanks.
Kate
I’m happy you agree, Bods!