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: Cookie and Kate
- 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.
Matt Ashe
I cooked with a slight variation. I used Cilantro leaves and chili leaves instead of Collard Greens (We don’t have them here in the Philippines) Also added some Spanish Paprika and some Cayenne pepper. My goodness, what an awesome meal! I’ll be making this again. Awesome recipe.
Kate
Thank you for sharing! I’m happy you were able to enjoy it with your variation, Matt.
Sylvie
This is my favourite lentil soup. I actually crave this soup and have to make it. SUCH a delicious mix of spices!! Love, love, love this soup.
Lindsey
Matt Ashe:
What is Spanish paprika like? I have smoked paprika. Where are the best places in the Philippines to live as a family? (Near ocean and not in a big city)
Matt Ashe
Hi Lindsey,
Spanish Paprika is a bit smokey, but adds a depth to certain dishes that is hard to describe.
Regarding living here, there are over 7,500 islands here and they are all different. In Northern Luzon, it’s very clean and quiet. From Vigan and above, it’s very beautiful. The island of Cebu is also very awesome. The best way to find out what works for you and your family is to come here and visit a few times.
The Philippines is not for everyone. It’s definitely a developing nation and has its’ own quirkiness. You have to develop infinite patience here. If you decide to visit, explore outside of Manila, Angeles and Olongapo.
Good Luck!
Matt
Jodi
Thank you for the recipe. I have never had lentil soup with tom type sauce so it was an interesting twist. If you like red sauce this is the right recipe of you
Kate
Thank you, Jodi!
Bob Dobbs
I must admit I’m no vegetarian but a few months back I had a heart attack and have had to look at myself and my diet.
I very seldom eat red meat now put do like chicken and fish but I have been eating more and more vegetarian food and been enjoying it.
Now this soup is so simple to make and so tasty it also freeze well and I can take it to work and stick I in the microwave so saving me money as well as me health .
And I must say one serving fills me up at lunch time very nice .
Kate
I’m sorry to hear about that, but happy you are doing ok! Thank you for your review, Bob.
Alison
Best Lentil Soup EVER!! Fast and way to make, beyond yummy !!
Kate
Thanks for sharing, Alison!
Mandi
I’m currently eating some of this that I froze a while back and I am judging myself for wasting money on underwhelming TV dinners and unreliable take out… Thank you Kate for your amazing recipes that inspire me to cook even when I think I don’t want to!
Kate
Thank you for your review, Mandi!
Katherine Vincent
Impossible to fathom the deliciousness of this soup! I made it for my vegan daughter who drove up from the city on a frosty winter’s evening to visit us on our small farm in the country. She declared it one of the best soup experiences EVER (and that is saying something, as she comes from a long line of soup makers and lovers). My version looked the same as yours Kate, but I added some shredded fresh silverbeet as well as the kale, so there ended up being double the greenery, which didn’t seem to matter at all, especially as it all collapses down so much in the pot.
Thank you so much for so perfectly honing and then sharing this recipe. It was a taste sensation, and I will definitely be making it again, very soon!
Kate
I’m happy you all could enjoy this, Katherine! I appreciate your comment and review.
Racheal
A lovely recipe and very easy to follow. It turned out beautifully – lots of flavour and my husband loved it too and didn’t miss meat at all.
Kate
Thank you for your review, Rachael!
Jeannie Jacobs
I washed and soaked lentils. I was delayed in starting and some have sprouted. I put them in fridge before. How will this affect soup or should I get another dry bag
Btw made it a few weeks ago and loved it but was doing an encore. How can I save this batch today…
Kate
Hi Jeanie, you don’t need to soak the lentils before. The liquid and cooking time accounts for this. Does that make sense?
Emily
I followed this recipe exactly and could not have loved it more! My husband and 3 teenagers loved it too! Perfect.
Kate
Wonderful, Emily!
Raina Mitchell
This was delicious! I added in some cubed potato and added some cream to the mixture – made it super silky. Also cheap as chips and good for me student pocket.
Thank you!!!
Kate
Great to hear you loved it! Thanks for sharing your variation, Raina.
Sharon
Tried your recipe last night. Only used 1 tablespoon of oil because I’m trying to cut down of fats in my diet. It turned out amazing!!! So much flavor. Thank you Thank you I’ve found my new favorite soup!
Kate
You’re welcome, Sharon!
Lyn Smith
Oh my! Clutch my pearls!! This soup leans heavily towards orgasmic!!
I’m here in Grenada with limitations in veggies, so had to do without the kale (at the end) but dang!! I’ve been making lentil soup on and off for years….nothing like this.
So delicious!! So wonderful!! Home run! Love, love, love it!
Kate
Great to hear, Lyn!
Ellie
Can you make this in slow cooker? Xxx
Kate
I believe some have! I recommend searching the comments to see what is recommended. I still suggest to saute your vegetables for best flavor.
Tam
Absolutely delicious! Just made a second batch, doubled the recipe so i could take some over to my mum. Tastes even better the next day or so, or reheated after being frozen.
Thanks Kate.
Kate
Thank you for sharing, Tam! I’m happy you enjoyed it. Yes, this is even better the next day.
Rachael Olds
Tino reka rawa atu! Thank you for sharing this delicious recipe!
Kate
You’re welcome, Rachael! Thank you for your review.
Fiona
Best lentil soup EVER! I added celery and a little more curry powder!
Kate
I’m happy you loved it! Thank you for your review, Fiona.
Amelie
Pros: Delicious, easy to follow for a beginner cook and simple ingredients.
Cons: Doesn’t need 1/4 cup of oil. Unless I did something wrong, the end result was too oily and I ended up needing to drain most of the liquid.
Thanks Cookie + Kate :)
Kate
Thank you for sharing, Amelie. I’m sorry you didn’t love the oil. How long did you saute the vegetables?
Susie
I’ve made this three times. We love it! One time I had leftover sweet potato puree and threw that in. Delicious! Although its perfect as written. We like it with toasted Naan bread
Kate
Naan bread would be delicious!
Dermot O'Connor
Your recipe says a teaspoon of salt, surely you meant a pinch. I had to throw it out.
Kate
Hi Dermot, I’m sorry you didn’t love this recipe. You can always adjust salt to your taste.
mary fiske
For person that said, threw out with teaspoon of salt, maybe they used a Tablespoon instead?
Rex Niswander
I made this and it is terrific! Just the right level of spice. Excellent texture. Amazing flavor.
Kate
Thank you for sharing, Rex!
Keola
Just made this tonight. Didn’t have any kale or green leafy veggies so I added some squash. Also added some paprika. Very very tasty. Will try again for sure. Thank you for this awesome recipe.
Kate
You’re welcome, Keola! Thanks for your review.
Emma
LOVE IT! So tasty! Added some extra curry powder and diced zuchini with the garlic and spices. Then ate three bowls of it… Delicious!
Kate
Thank you, Emma!
Cate
I really liked this, as did my husband. Very flavorful and easy! I inadvertently used only 2 garlic cloves—I didn’t miss the other two but will include next time. Don’t skimp on the lemon juice—it adds a lot. Only really complaint is I LOVE lentils, and the lentil taste-texture didn’t come through as I expected. But if you’re not a huge lentil fan, that could be a plus.
Kate
Thanks for your comment, Cate!
Faith
Has anyone tried to can the “Best Lentil Soup Recipe”? My daughter has made this for her family & they absolutely love it. She throws everything (except leafy greens) in her ninja foodie pressure cooker setting for 1 hour, then she adds the leafy greens & stirs before taking out the 2 cups to blend. Yum, but can I can it?
Kate
Thank you for sharing, Faith!
Ana
Dear Kate, I loved every single one of your recipes that I’ve tried so far.
But WOW this soup is amazing! It has so many different flavors that go perfectly together. I cannot imagine preparing lentils any other way from now on. And I like that you can freeze it, I’ve been meal prepping for the past couple of weeks and it is so practical.
Kate
I love it! Thanks for trying all my recipes :)
Maria Miles
How many calories are in a serving of the lentil soup
Kate
Hi Maria! The nutrition information is below the notes of the recipe. Make sure you allow cookies in your browser.
Samantha
I tried this recipe tonight and I LOVE IT! I never really knew what “flavors sing” meant until now. I did make a few changes based on what I had in the pantry (added celery and red potatoes, omitted tomatoes, used extra cumin instead of curry powder) and it turned out amazing! I also simmered it longer (~30 hr more) because I prefer a softer kale in my soup. I’m planning on freezing half of it in jars for meal prepped lunches!
Thanks so much for posting this truly BEST lentil soup recipe!!! :)
Kate
I’m glad you can understand and appreciate now! Thanks for your review, Samantha!
Samantha
Update: it’s been about 6 months now, and I’ve made this recipe at least once a month, if not 2-3 times. I legitimately crave this recipe ALL THE TIME, even in the summer, and it always makes me feel so good and full! I just had to post another comment on this page to rave about this recipe. It’s not just my favorite soup recipe, but pretty much my favorite meal in general. Also — correction above to my earlier comment — that was 30 extra minutes longer, not 30 hours, haha.
Kate
I’m happy to hear that, Samantha! I appreciate your review.
johanne lowson
I agree with the name of this recipe. IMO it is the best-ever-lentil-soup that I’ve had and made. It’s super tasty and the texture is great due to the fact that a portion of the soup is blended and mixed with the rest of the soup. I’m definitely making this again and again and will make it my go-to soup available for a quick lunch.
Kate
Thank you, Johanne!
David
I love this recipe, but the fact that I have to scroll down the page for 5 minutes before I get to the actual recipe is infuriating.
Kate
Hi David, I’m sorry you don’t enjoy the other content. In the future, there is a jump to recipe button at the time by the recipe title. I hope this helps you in the future!
Julie
I have been making and eating lentil soup for more years than I want to say but truth be told this is the Best Lentil Soup I have ever made. Next I will try the Spicy Black Bean Soup.
Kate
If you liked this one, I bet you will like that one too! Let me know what you think, Julie. Thanks for your review.
Ann
I made this recipe today and it is very flavourful and tasty. I like the addition of the curry powder cumin as it adds a nice twist to the flavour…did not add the lemon juice to the pot (I doubled the recipe)but will do so in my bowl and will be freezing some of this batch for another meal.
Kate
Thank you for sharing, Ann!
Amanda
I discovered your website this week and built our weekly meals around it as they are ingredients we can afford or already have on hand. This soup is my fourth recipe of yours we tried tonight and it is amazing, certainly earnt the title of Best lentil soup! I set some aside for my lunch tomorrow before tasting and now I want to eat that too. Thank you for sharing it.
Kate
I’m glad you are loving the recipes! Thanks so much for sharing.
Kara Hagerty
This really is a great lentil soup recipe. I ended up not having cumin or curry powder (whoops) but did have thyme so the soup had more of an Italian flavor but it was absolutely delicious. I added an extra glug of olive oil at the end and only did one cup of water instead of two and was a little generous with the four cups of broth. I also added zucchini and extra kale. Would definitely make again!
Kate
Thanks for sharing! I’m glad you liked it Italian.
Hannah Evelyn
Absolutely LOVED this recipe. The flavors were amazing. I substituted frozen baby spinach for the greens because it’s all I had and it was still delicious. My only comment is the lentils took a weirdly long time to get soft lol, close to 2 hours of simmering. Didn’t bother me at all but wondering why that is!
Kate
Thanks for sharing!
Carrie Sleme
Can this also be made in a crock pot?
Kate
I haven’t made it in a crockpot, but I believe other readers have with luck. I recommend searching the comments to see what has worked well.
Christine Dodge
Kate, this is a great soup. I had some kale and parsnip dish left over and I incorporated it into the soup. Tasty. I like as well the favorite quinoa salad and the simple coleslaw. That’s all I tried so far.
Thank you for creating such healthy and tasty recipe
Kate
You’re welcome, Christine!
Jane
I thought this was delicious and only wish I could post how my kitchen smelled when it was cooking. Not too many steps and didn’t have to cook long. My older child helped stir and pick the kale off the stock. Since I was concerned about vegan as much as vegetarian I added a little Parmesan cheese on top, but my meat-eating partner didn’t! =) Also, in hindsight, I could have sprinkled some nutritional yeast on top if I had wanted.
Tomorrow I’m making Cookie and Kate’s Baked Ziti. Yum!
Kate
Thanks for sharing! I’m glad you loved the smell and taste, Jane!
Laura
One of my favorite soups! I do add ground turkey sometimes and it’s so delicious
Kate
Thanks for sharing, Laura!
Susan DeCoursey
Omg I made this yesterday it was awesome. Made it with a ham bone. Doubled the recipe, I used a whole bunch of celery cut instead of greens didn’t have tomatoes, but the taste was delicious! My mother loves her pasta so she added rice to hers!
Kate
Thanks for sharing, Susan!
Jennie C Dupree Pitts
Dearest Cookie and Kate,
I’ve been making soup like this for over 38 years, my Trinidad Spiritual mother taught me how but with fresh thyme there are many recipes she and I created for diabetes low carbs. She had a lot of issues but the food was made with herbs and organic veggies. Her desert also.When she passed the recipes stick and here. I must say when her food was prepared everyone wanted to eat it,aroma of it filled the house.bake and soup wow. Thanks going back to make some for me. Good Eating
Kim
Delicious! I made my own veggie broth and used 5 cups of it and I cup water. Followed the rest of the recipe to a ter and it is do good!
Natalia Sandoval
It is a good recipe, but if you are a curious cook it will not be something new. I have tasted very similar flavors in other bean recipes.
I would rather recommend you to try lentils with cream, curry, and ginger. Anyway, it is an easy and tasty choice! Thanks for sharing.
Ray Terrel
I made the soup but didn’t have and red pepper flakes so I used Tabasco sauce then I had a great idea to add 4 posted hatch peppers as well since they are in season here. Truly awesome flavor
Michael Rideout
Hello
My name is Michael. We love your lentil soup receipe. My girlfriend and I switched to vegan lifestlye 2 weeks ago and have been looking for delicious food like this.
We did add more red pepper flakes for spicer soup.
Thank you
Beverley
This is THE best lentil soup ever. I’ve made this dozens of times, although I do pack in a few more vegetables, such as red pepper, celery and whatever else I have in my fridge too. In addition, whenever I’ve wanted to lose a few pounds, I make a big pot of this (doubling the recipe) and eat it for an entire week. The pounds just fall off. Tasty and delicious.
Teresa Kilpatrick
Made this. Incredible!
Danielle H.
I just made a double batch of this soup! It is delicious! Thank you!
Teresa Kilpatrick
It was great! Made it in my instant pot
Robin Means
It’s not soup weather in California yet, but this looks delicious!
TG
This turned out beautifully! My only change was upping the curry powder by one teaspoon. Other than that – perfection!
Kate
Thanks for sharing, TG!
Maureen Darash
So the weather just dipped to the low 60’s and I can’t wait to make this soup (stew) today. It has the heartiest taste, delicious with a loaf of French bread! Being a vegetarian my entire life I can’t tell you how happy I get when I find a recipe that is vegetarian AND tastes this amazing. Thanks and here’s to Fall!, Maureen
Aria
I made this for my family for lunch and everyone (including the picky eaters) thought it was tremendous !!! I love this and have added it to my recipe book! The lemon juice, diced tomatoes and the blending of the soup totally makes this recipe for me!
Colby
I had some beautiful kale sitting in the fridge from my CSA, just waiting to be used. I made the right choice, this soup was absolutely divine! I
plan to make this soup often and consistently as we head into the autumn/winter here in Moscow. Thanks, Kate!
Caroline Paterson
Best ever lentil and vegetable soup. Easy to make, warming on a first truly autumnal day in the UK. I didn’t have enough lentils so added a tin of drained chickpeas to make up for that. Came out great! Thank you so much for sharing.
Ireland
I made this meal gluten-free, keto-friendly, and vegan to suite my family members’ lifestyles, and it’s a huge hit! So flavorful and healthy! Thanks for sharing!
Instead of using canned tomatoes, I puréed and seasoned three whole tomatoes, substituted kale with spinach, and added cayenne pepper to kick up the heat.
Sheik Meah
So I made a mistake and put in a teaspoon of red pepper flakes instead of a pinch. And yet, it is spicy and delicious! The fresh lemon juice REALLY sets off the recipe.
Kate
Oh no! I’m glad you still like it, Sheik.
Shannon
loved this soup!! I’ve even eaten it for breakfast a few times now ;)
Arden
Do you have to blend the soup? or could it be just as enjoyable without the blending
Kate
I think the blending helps make it the best, but you can skip if you like.
Roslyn
My family made this last night and it was amazing! SInce we aren’t big on spicy we didn’t add the pepper flakes. Going to make this again soon.
Kate Velluzzi
Do you use dried lentils or canned?
Kate
I used dried lentils for this one!
Aliza
Can I use half red lentils and half green? Would that affect the recipe?
Kate
You can try it, but since red aren’t as firm they may get mushy on you.
Dorothea
So so good!!! Your recipes always turn out incredible :)
Lisa
Hi. I was wondering if I can used tinned lentils instead of dry and just adjust liquid and cooking times??
Recipe sounds great, I’m looking forward to sneaking some veg and lentils into my children!!
Kate
Hi Lisa! Sure, you can use canned. Just watch your cooking time and you won’t need as much liquid. Try starting with the vegetable broth only and see if you need to add any water.
Liz
Made this again. The first few times I used kale but today I used Swiss chard and it turned out great. (I’ve never seen collard greens but I’d like to try some ).
Such a delicious and nutritious soup!
Alexis
I decided to try this recipe today because I’m trying to add more lentils to my diet. I always get apprehensive before trying a new recipe (especially since I’ve recently gone vegetarian) in fear that it will turn out wrong and I’ll be wasting perfectly good ingredients I could have used for a recipe I’m more familiar with. However, Kate’s recipes have never steered me wrong. I’m always pleasantly surprised with how well the dish turns out once I’m finished. Thank you, Kate, for making my transition to being a vegetarian a bit easier. You won’t be disappointed with this recipe or any of the others for that matter. You can tell how much thought + patience goes into each recipe, and I’m forever grateful Kate decided to share them with us!!
Kate
Thanks for sharing, Alexis! Lentils are great to have in your eating!
Vanessa
Hi the soup was delicious and YUMMY. I did not make it. A friend brought some over…how timely for me!☺
Andrea
A wonderful bowl of deliciousness! Thanks for a great recipe!
Reilly
Holy, yum! Not something I would have experimented with a few years ago and I’m always on the hunt for a good soup. This was so good! I had EVERYTHING I needed already in my cabinets/fridge and I even added some sweet potato chunks and used spinach instead.
I used the immersion blender technique, and I think I’d rather go with a blender blender next time. The immersion blender kind of chopped a lot of the soup rather than making one smooth puree to stir back in to make a creamy chunky soup.
Delicious, definitely deserving of the “best” title!
Kate
I’m glad you agree it’s the best, Reilly!
Effie
Just made this recipe and it was super yum. Only thing I might change is to not add that extra teaspoon of salt. Found it quite salty. Otherwise, loved the addition of the kale. I added extra kale and cut the oil in half, and didn’t bother with the blender step. Like the idea of adding cilantro next time. Thanks!
Kate
Thank you for sharing, Effie! Adjust salt to taste as needed.
Jodi J Petrinovich
We loved this recipe! Sadly, I did not have any vegetable broth in the house, so to save a trip to the store I used chicken broth. We added some chopped pepperoncini to each bowl which added a little zing. We had lentil soup at a few community dinners when we walked the Camino de Santiago in Spain and they often served pickled peppers with the soup. Tastes wonderful and relished the memories. Thanks for the great recipe!
Nancy
This is the best lentil soup recipe ever! I usually double it bc I have a big family and I plan to freeze but we never get that far!!!! Thank you this is amazing
Camille
Awesome recipe! Added mushrooms and subbed spinach for kale as I’m not a fan of the taste of cooked kale. Added a bit too much lemon juice at the end, but nothing a bit of baking soda couldn’t fix. Perfect for rainy days!
Philip J. LaMely
My wife wondered what I was going to do with those dry lentils that I had bought a few weeks earlier. It was a dreary rainy day and it appeared to be the perfect day for soup making. After googling and noting this recipe, it would become my early afternoon challenge. Preparations left the kitchen with an inviting aroma and the soup enlightened the day with a rich flavor and the satisfaction that the chosen recipe was the right one for the day. Many Thanks
Kate
You’re welcome, Philip!
Diana De Ochoa
This lentil soup recipe was really good! My husband loves it, thank you!
BP
I’m usually hesitant to try lentil soups, but this was beyond delicious!! I added broccoli, spinach (instead of collard greens) and lemongrass. The squeeze of lemon makes it next level. Definitely adding this to my recipe box. Thanks for sharing!
Michael
Made this last night, so good! Be careful with step 5 I did that once and the blender blew up on me! Also, the last 5 minutes took more like 20, maybe I didn’t have the heat up enough. Love it though, will make again.
Kate
Oh no! I’m sorry to hear that, Michael. Yes, you need to be cautious when placing hot contents in your blender.
kaitii
This recipe is delicious! I added chopped zucchini at the point where you add garlic/spices, and peeled& cubed Japanese sweet potato when there was about 15 min left in the simmering process (prior to the puree’ing step). Also subbed rainbow chard for kale! YUMMMMM – thank you! <3
Glenn
My first try at cooking the lentil soup and it was amazing! Wife and I have been vegan a couple of years and with a busy work schedule, difficult to cook a great meal. This was so easy and the flavor simply amazing. Thank you Kate and Cookie as this recipe was outstanding.
Dana
I’ve made a lot of different lentil soups. Not only is this easier, but it is SO GOOD.
Nancy
I made this soup today and was so looking forward to enjoying it all week after I had a small bowl for lunch. Unfortunately, it was so good my husband ate it all for dinner! He left me only one small bowl. I guess I have to make another batch! Really great recipe.
Kate
That’s great, Nancy! Thanks for your review.
Patty Eilers
I used a can of Fire Roasted Diced Tomatoes (because that is what I had in the pantry) and Curly Green Kale (also because that is what I had). I did add an extra generous pinch of red pepper flakes at the end and the flavors are wonderful.
Deeelish!
Kate
Thank you for sharing, Patty!
Helen Tomayao
I cook this for dinner tonight,, i,m sure my boss love this amazing lentil soup… Thank you ma, am….
Kate
You’re welcome, Helen!
Jessica
Could you use rosemary instead of thyme?
Kait
What curry powder do you recommend? I feel like that is the entire decider of this dish. We didn’t love the soup, but the curry powder I have is really overpowering in the fenugreek and celery seed, so that’s a bummer! I’d love to add a better tasting one to my pantry, and try this again with a better curry flavor
Kate
I like Frontier Co-op! I hope you can find a curry spice you like. Or, you can leave it out and add more cumin if you find curry doesn’t suite your taste.
Georgie
Kate thanks so much for another fantastic recipe! I made a double batch and am so glad I did – so moorish! One thing I love about your recipes is how you use a lot of dried herbs. I don’t have balcony in my apartment, so buying fresh herbs all the time can add up. Thanks again!
Elyse Lickteig
This was absolutely delicious!! I added mushrooms and used fire roasted tomatoes, only used a tbsp of oil, added extra garlic that I roasted and served with some cubed kielbasa on the side for my hubby. I could eat this every day! The lemon juice really takes it to the next level! Great recipe!
Kelsey
Great recipe. Wonderful flavor. Freezes well, and tastes fresh when defrosted. I like to add extra veggies – broccoli, cauliflower, green beans, zucchini, etc. Now on regular rotation in my house, thanks!
Annabel
Made this last week. Yep, the best. Easy to throw together and the spices do all the work. Will be keeping this in my soup rotation.
Charles Cerny
Hi Cookie and Kate,
How much is a serving size? 1 Cup 2 Cups?
Thank you,
Chuck
Kate
Roughly 1-1.5 cups is a serving.
Alyssa McLaughlin
made this tonight – it was amazing. super easy and delicious. added probably 2-2.5 cups of kale instead of 1. absolutely book marked – a new staple in my house!
Kate
Wonderful to hear, Alyssa!
Alexandra
I’ve made this too many times to count and always come back to it. Absolutely lovely, Kate! Thanks for all of your great recipes : )
Stacy Carto
This is a wonderful recipe that is very easy to make (I hate to cook!). I followed the recipe exactly and found that it turned out wonderful. My kids loved it too. I served with toasted ciabatta bread and it was a hit! It was a bit acidic for me so I added a bit of maple syrup to take that edge off and it was perfect. I would recommend and make again, only this time a double recipe!
Stuart
Made this today. The tastiest lentil soup I have ever made! MMMMM what recipe of your to make next…..
Diane
I have yellow lentils. I’m wondering how that would change things?
Kate
Hi Diane, you likely won’t need as much liquid and take less cooking time.
CARKA
I made this today… and omg … is it ever delicious and it was so simple … ty
Laura
Would using fennel bulb instead of onion work ok with the other flavours? I’ve been searching for a tomato, carrot, pumpkin, fennel, lentil soup i had recently. This sounds delish – just not sure hpw the fennel will go! Thanks
Kate
You could try it!
Keya
Love this recipe! This is an important recipe for me because it was what introduced me to your blog. My friend wasn’t making this when I happened to stop by and just the smell of it made me curious and hungry. I tried the soup and fell in love with the rich spices and heartiness of it. I asked for the recipe, and she gave me the link to the Cookie and Kate blog. I’m a vegetarian and your blog has become my go-to for all cooking. Also looking forward to getting started with your cook book! It’s been about 5 years since I first tried this recipe and now this soup has become a staple in our home! Especially great for vegetarians trying to get more protein into their diet.
Kate
It’s a great one t start with! Thanks, Keya for your review.
Yolanda W
Thank you for sharing this recipe. It is so good!
david Bondi
Just made this recipe. A couple of modifications because of what was on hand, Ha. No curry, 16 oz tomatoes, spinach for greens. Very tasty. Lemon juice really gives it a nice kick. Thanks
Alex
I only have red lentils… can I use them instead of green or brown lentils?
Kate
Hi Alex, you can. You will want to adjust the liquid and cooking time as red lentils don’t typically require as much.
Gretchen
Delicious! The spices were just right! I added a few quartered new potatoes that I needed to use. I didn’t have diced tomatoes on hand but did have a can of crushed so my soup wasn’t as chunky as yours. Cooked in Instant Pot after I sautéed the veggies in the pot. Super easy and dinner was ready quick! I will double this in the future as it will be great for lunches and the freezer. Would work great in the crock pot as well. This one is definitely a winner! So simple to make but flavors are bright and complex. If I still ate dairy, this would go great with a grilled cheese sandwich.
Kate
I’m happy you loved it, Gretchen! Thanks for sharing how you made it.