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.
Best 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Sarah C
Amazing. Froze well too and extremely delicious and satisfying.
★★★★★
Tim K
I must have made this recipe at least a hundred times since discovering it here in 2020. It’s really wonderful. Thanks Kate and Cookie
★★★★★
Kate
You’re welcome, Tim! Thank you for your review.
Rebecca S.
This recipe was FIRE!!!! Omg it’s so full of flavor, which, to me, has been n hard get in lentil soups I’ve tried to make in the past! Best recipe everrrr!! Thank you very much for sharing!
★★★★★
Kate
Thank you for sharing, Rebecca! I appreciate your review.
Allison
This is my go-to soup now when I want something healthy AND filling! It freezes well. Finishing it with lemon at the end really brightens it up. Love love this soup!
★★★★★
Kate
Thank you for your review!
Lisa
I made this as is, except substituted half a bag of frozen kale for the fresh. It is amazing! I can’t wait to try variations. I’m actually eating a cup of the leftovers right now for breakfast
★★★★★
Megan
Wow, yet another fantastic soup! I made a couple of small additions, cinnamon, ground cloves, paprika, and Tumeric, 2 potatoes diced, and a couple of drops of liquid smoke. I didn’t end up blending it and didn’t add greens this time. The best lentil soup I’ve ever had!
★★★★★
Leslie
Can you substitute diced fresh tomatoes for canned?
Kate
I prefer this soup with canned for the best flavor. If you try it, I would be interested to hear what you think!
Jazmin B.
Tried this recipe a couple times now and it’s a hit every time with my family! My picky 7 year old loves it . And my “non-healthy-eating” 2 year old can’t get enough of it . I have this recipe bookmarked to my browser lol! Thanks for the recipe, keep them coming!
★★★★★
Kate
I love that!
Seras
I’ve only used diced, the basil garlic and oregano flavored ones and the soup is amazing
Julie
I love this soup. It tastes even better the next day. I put a small dollop of low fat sour cream on it. A favorite lunch. Thanks.
Kate
Sounds like a great idea! Thank you for your comment, Julie.
MinnieD
Absolutely delicious with the addition of a diced white potato!!!
★★★★★
Lee McCarthy
The best lentil soup was awesome! Thank you.
★★★★★
Kate
You’re welcome, Lee!
Candy Evans
I make this delish lentil soup every other week or every week (not kidding), it’s so easy to make and the ingredients are always on my shopping list or I buy multiple bags of lentils and make sure I have canned tomatoes on hand. It’s so satisfying and healthy and the whole family enjoys it too. I’ve been making this for months but I’m not sure if i commented yet. So thank you for this recipe.
★★★★★
Debbi
Just made this soup once again, and while I may have commented on this recipe in the past, just had to repeat that this is an easy, flavorful, vegan soup that is sure to satisfy everyone in the room. My daughter took this soup to an annual thanksgiving dinner she attends and after the first year she brought it, this soup is now expected by everyone. The thousands of five star reviews say it all.
★★★★★
Carol
This recipe is delish!
★★★★★
Rebecca
Looks great. Could you use red lentils instead of brown or green?
Kate
HI Rebecca, it works best with what is listed. But red can work. You will need less time for them and liquid. I would suggest my How to Cook Lentils.
Cat
Honest question, why drain the tomatoes then add water? Looks like a great recipe!
Andrea
I’ve made this as written (with kale) and it really is the best lentil soup. I’ve also made it low fodmap for someone with IBS substituting leeks for onions, garlic oil for garlic and using rinsed canned lentils instead of dried. It was also delicious. I like to top mine with a little Tajin, it’s amazing!
★★★★★
Mary
Just wondering if you think fire roasted tomatoes would work in this recipe? Can’t wait to make it !
Thanks!
Kate
Yes! That would add some nice flavor.
Jade
WOW. This recipe is amazing. I just made it last night and its already almost gone. I am definitely making this again. Thank you so much!
★★★★★
Joanna
I may have left a comment before as I forget.. but this is seriously the best soup! I add spinach and celery – I have IBS so I need to skip onion and garlic – you can’t tell.. i use some garlic infused oil.. love it so much!
★★★★★
Agata
Absolutely stunning soup! Full of flavour. My boyfriend even said it was the best soup he’d ever had! Will be served regularly in our household. Thank you for the delicious recipe.
★★★★★
Kate
Thank you, Agata! I appreciate your review.
Terry Mason
Delish! I made few changes. I added 1/2 red pepper, a leek and used organic super greens chopped fine just because I had these and needed to use them. Yum. I also used red lentils just because I had them. I will make this again. I call this “ breathe soup” because it is particularly good for lungs. If you tend to pneumonia, make and freeze for days when you need nourishment but may be too tired to cook Works for me! Thank you!
★★★★★
Kate
I’m glad you were able to get creative, Terry! I appreciate your review.
David W
Your site has become my go to for delicious healthy recipes. This soup is another winner. I’m a big fan of lemon so I’ll always add more if it isn’t in danger of overwhelming the other flavors. Thank you, as always, for the recipe
Kathi
Do you think this would work just as well with red lentils? I like the delicate red lentil flavor more than green generally. If so, what modifications might be required?
Kate
Hi Kathi, you will need less cooking time and liquid. I recommend following my How to Cook Lentils
Carmen
Thank you for sharing this wonderful soup recipe. It truly is the best lentil soup ever ❤️
★★★★★
Tess C
Sounds perfect. Could this soup be made in a slow cooker?
★★★★
Kate
Hi Tess, I haven’t tried it. But I know others have and didn’t mind the results.
Jodi
I didn’t have everything mentioned on hand so I did stray slightly from the recipe, but it was still delicious.
– I used fresh tomatoes (3) diced and a 13oz package of crushed tomatoes which came out to Roughly the same amount as a 28oz can
-I used canned carrots chopped, and added them at the end with the greens.
-I used a mixture of extra cumin, garlic paste and turmeric instead of curry powder.
Everything else I kept the same.
I felt this is truly one of those recipes you can adjust to what you have on hand and it will still come out great. I wasn’t disappointed. Thank you so much for the amazing flavorful recipe. Everyone loved it and I can’t wait to make it exactly as written.
★★★★★
Janet
I love lentil soup, vegetarian or otherwise. The greens in this recipe are a great idea, for nutrition, colour and texture, while the lemon juice will lift and compliment the other ingredients. I’ll add sliced chorizo to give more substance plus a rich smoky flavour.
★★★★★
Paul Love
Awesome recipe! The only thing I did was that I added steam crisp super sweet yellow and white corn to give it a sweet element to counter the red pepper flakes. Yes I added a few more red flakes. Yummy!
Susan
This is, by far, the best lentil soup I’ve ever made. The flavors are exquisite and the texture is heavenly: creamy but with chunks of vegetables and plenty of lentils and greens (I used baby spinach). I followed the recipe exactly. This is a delicious soup with a subtle flavor that is wonderful on a cold winter day or perfect on a chilly Spring day. An added benefit: my house smelled wonderful after cooking this soup.
★★★★★
Krys
I just made this soup and the flavour is awesome. Such a good recipe! Will be making it often.
Tricia
You’re absolutely right! This is the best Lentil soup ever.
★★★★★
Ashlyn
Do people use canned lentils, soaked lentils, or dried lentils for this recipe? The recipe doesn’t specify …
Kate
Hi! Dried lentils. I hope you try it!
Denise A
I’ve made this soup a few times now and I love it so much. It’s a go-to favourite in our house. I skip the blending because it’s too much extra cleaning. I also add way more kale and find that it can take it very well.
★★★★★
Katie
I exchanged the curry powder for smoked paprika and added a diced zucchini. It was absolutely DELISH. Will be adding this to my soup roster for the fall.
Love your page Kate! Keep up the amazing recipes :)
Christian Denmark
This is seriously a great recipe. Even my kids eat it with gusto.
A small wish or request from across the water. Would it be possible to incorporate some sort of metric conversion feature on the site. I still can’t do the calcs standing in the supermarket, no matter how many times i have looked them up in the past. Somehow they won’t stick.
Anyway. Love the blog.
Warm regards from Denmark
★★★★★
JesseA
Thanks for the recipe. I have learned similar recipes and a few detox soups from iahas.com and they are all so good and effective. Adding yours to the list.
Bridget Rockliffe
I absolutely love this soup,I also like to add coconut milk in some soups,
But this is Yummy,
Thanks
★★★★★
Kate
That’s great, Bridget!
Melisia
So filling ,healthy, and delicious!! I don’t even miss meat with this one.
★★★★★
Kate
I’m glad you enjoyed it, Melisia!
Sandy V
This really is the best lentil soup. Full of flavor. It is going on the rotation menu. Love it!
★★★★★
Kate
I’m glad you loved it, Sandy!
Laswa
I don’t care for curry or hot spices, so I subbed turmeric for the curry powder and left out the pepper flakes, but oh boy did it deliver flavor! Thank you!
★★★★★
Kate
You’re welcome, Laswa!
ray
just finished making this recipe. Had left over pork shoulder which i diced and added and some ground turkey about 8 ounces. a small zucchini and jalapeno pepper were also added. tomatoes only 8 ounces of diced hot tomatoes. Fabulous, didnt puree the 2 cups
★★★★★
Lloyd P
I make this a couple times a month. It’s fantastic! I use a bit less cumin and more curry because that’s how I prefer it but it’s great as is too.
★★★★★
Kate
Thank you for your review, Lloyd! I appreciate your review.
Pam
Love this recipe
I have made a couple of changes, I don’t take some out and pulse it, I just add more lentils and it thickens and lot more kale. Can of whole plum tomatoes drained and add water to make the 2 cups of water as someone else suggested! So yummy! Thanks
I love every recipe that I have made from you
★★★★★
Kate
Thank you, Pam! I’m glad you enjoyed this one too.
Carol Seaton
This is the second time I’ve made your lentil soup. The first time I followed the recipe precisely. This time,as I only had beef broth I decided to add about a cup of lean ground beef. I also had a zucchini that I had to use before it was wasted and I added celery as it’s something that I add to almost any soup,stew or sauce. I upped the curry as I love my hot curry. Both recipes were awesome albeit slightly different. I’ve never been one for most dried legumes, pea soup aside. Thank you so much. My sister would have loved your original version best and my partner would’ve loved the meat version. Wish that I had discovered your site sooner.Happy Mother’s Day if appropriate.
★★★★★
Aly H
I made this soup and I must say it’s absolutely fantastic! I love pepper so I added extra and it gave it the perfect kick! Simple ingredients yet packed with flavor!
★★★★★
Katherine C
Why did you drain the tomatoes and then add water? Seems like a missed flavor opportunity. Thanks for the recipe, just what I was looking for! Will be trying tonight.
Camille
Best lentil soup I’ve ever made!!! Thank you!
★★★★★
Kate
You’re welcome, Camille!
Mesha
This recipe is AMAZING.
★★★★★
Kate
I’m happy you enjoyed it, Mesha! I appreciate your review.
Ginette
Would this still be good with canned lentils? I am gluten free/dairy free and can’t seem to find any dried lentils that don’t say may contain wheat. Also if I use canned lentils would I still boil it for 30 minutes? Thanks!
Ginette
Kate
Hi! I know others have used canned and didn’t mind the results. You will want to decrease the liquid and cooking time. I’m not sure how much without trying it. You can adjust the liquid to your liking.
Andrew
We are heading into winter in Australia. Found all of these ingredients at home so for cooking. Simple tasty and I will never go back to the old meat based stocks or bacon bones. THANK YOU
★★★★★
Karen Sternberg
Made this a 2nd time today. Used my homemade veggie broth. I had no canned tomatoes, so I used 1/3 small can tomato paste instead (1/ cup ish). Had no lemon juice & skipped the greens, I adjusted the seasonings. So delish, I just had 3 small cups of it for lunch; couldn’t stop eating it. Added 1/2 cup corn kernels to pot for next time serving.
Winner every time, so thanks SOOO much!
★★★★★
Kate
You’re welcome, Karen! I’m happy you enjoyed it.
Linda Novenski
This lentil soup is outstanding and so easy to put together! I’ll post pics on IG. Keep it Up!
★★★★★
Kate
Thank you, Linda! Great to hear.