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.
Shelley
So excited fo try this recipe today. It’s in my lunch and smells delicious. Any idea on nutritional content? It would be super helpful for me as I’m tracking this. Many thanks and keep the recipes coming!
Kate
Hi Shelly! You can find the nutritional information below the recipe notes. Make sure you allow cookies in your browser and give it a second to load. Let me know if you have issues!
Mary Mitskinis
I have made this 3 times so far! Gets better each time. The best lentil soup ever. Sure lives up to it’s name. This recipe is a keeper and I’m going to share it. I have to say though, I have not tried it with the lemon yet.
Yes you can use spinach. I made it with spinach today!
Lindsay Daitch
Is it possible to use spinach for the greens?
Kate
Sure!
Jen
this soup was so good! I made most of it in the slow cooker and added extra pepper flakes… spicy!!! Used red lentils because I didn’t have anything else. lol YUM 10/10! Thank you!!!
Kate
Thank you, Jen!
Karina
Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
I have to say I’m simply stunned that you would insult your readers by writing “just defrost before serving.” Really??
Kate
Hi Karina, I’m sorry you are frustrated by this. It’s not meant to be insulting, but helpful as I get a lot of questions on freezer meals.
Alison
I thought it was funny! If you are taking the time to cook, of course you know to defrost! I imagined someone sitting there with a big rock of frozen soup wondering why it is so hard to eat! cracked me right up!
Angela
Some people are beginner cooks. Some people simply need detailed instructions. Not everybody is on the same level, on many levels. Be more tolerant, please.
Sean Stevens
Wow! Made the “Best Lentil Soup”, and it was delicious. A wonderfully FRESH taste to it, and just spicy enough without being overwhelming. It IS the best vegan lentil soup I’ve had!
Liz
I have to admit I was skeptical when I read the title of the recipe, but after making it last night I can say you were not kidding…this is the BEST! I swapped out spinach for kale but otherwise followed it to a T and it is definitely a keeper. Thanks!
Sarah
Sounds delicious! Do you think I could add in some potatoes as well? Looking to use up the veg in my pantry.
Kate
Sure!
Noël
I did it!!! Thank You for this, it really was the bomb(dot)com!!! My friends said it should be called “Amazing” Lentil Soup!!! ❤️ I agreed ✖️
I just wanna jump up and kiss myself now that I can finally make lentil soup worthy of bragging rights!!! Thank You for this WIN & for making it easy!!!
Kate
Wonderful, Noel! Thank you for sharing.
Kristina
This is seriously the best soup I’ve ever had! I make it all the time and even the serious meat eaters like it. I made it with fresh tomatoes instead of canned the other day and it took it to another level.
Diana Cooper
When vegetarian friends come for dinner, I make the soup just as directed, but then just before serving, I add sauteed sausage to half of it. Either way, it’s excellent, and works for both meat eaters and vegetarians alike. I’ve made this soup many, many times and everyone loves it. Don’t forget to add a few squeezes of lemon for even more zing!
Sydney
Had this soup at a wedding this weekend – immediately asked where the recipe came from. Delicious!
Wendy Fair
Followed your recipe although I did not have diced tomatoes so I used crushed tomatoes and about 2 cups of the kale. The soup is delicious and the lemon gives it such a nice bright flavor. Another successful recipe from Cookie and Kate!
Leslie
Just have to say, I was skeptical about this. I’m trying to cut back on meat and was looking for good alternatives. I cant really believe how much I like it! My husband the carnivore said it was tasty. The lemon is probably what seals the deal for me! Love it, very filling
10/10
Kate
Wonderful to hear it was a hit, Leslie!
Crystal
I almost never comment on recipes or articles…but this is simply THE BEST lentil soup recipe ever. It will be a go-to recipe this winter and years to come. Thanks for sharing it!
Victoria
I LOVE this recipe. Thank you so much! I changed a few things.. subbed veggie to chicken stock, omitted water & lemon juice, as well as the blending step. I also added chicken thighs.
Can this be frozen??
Kate
I believe some readers have frozen it with luck! Thanks for your review, Victoria.
Victoria
Do you have any suggestions what to replace tomatos with? My daughter is allergic. Thanks!
Michael
Wonderful lentil soup!
Just wondering, do you have a favorite way of quickly making vegetable stock?
I’m going to make all 17 of these soups. Perfect time of year for them.
Thank you!
Ben
I use this, it’s great and in most supermarkets: https://www.betterthanbouillon.com/products/seasoned-vegetable-base/
Jackie
I found the taste to be a bit overly strong with the cumin and curry flavor, so think I’ll make another smaller batch to dilute it and freeze it. It’s a matter of taste I guess, that others may find delicious.
Shannycakes
I have been making this soup for YEARS! Love it and so does my teenage son. :)
I follow the recipe with a few variations but I always skip the blending. The soup is great without the extra step… which is great because I’m that lazy.
Sometimes I’ll use chicken stock or bone broth and I never drain the tomatoes…why waste that yummo juice?!
Awesome soup. My son asked me to make it for dinner tonight.Thought I would write a review while I make it.
Kate
Thank you!
Debra
This was a big hit! My 11 year old loved this soup, and having it in a thermos for school lunches! His only addition was some peri-peri sauce
Jan Alongi
What a great recipe—just delicious! Like lots of soups, we thought it was even better the next day. Even my six year old grandson loved it!
Suzanne
I made this recipe last year and made it again when soup season started. It’s great!! I didn’t have carrots but did have zucchini so I added two zucchini instead. Also works great with red lentils. Thanks for g rear soup recipe!
Kate
Thanks for sharing, Suzanne!
Sonya Bowers
I made the lentil soup tonight and my fiancé and I really enjoyed it. I added ground turkey for extra protein and habanero hot sauce for an extra kick. We thought it was great. Thanks so much for sharing!
Christina
I don’t have a blender :( think this would be just as tasty without blending?
Kate
Blending some really makes this soup sing, but it should still be delicious without it!
Siena Malkin
Love this soup. Along with most of these recipes. I can’t get enough. I don’t know how I stumbled upon your recipes, but I’m so happy I did! Just purchased your cookbook too! Can’t wait to try more and more :)
Megan
I’m really curious about this – I’m trying to incorporate more veggies and less carbs into my diet. But the sodium level is a bit high for my taste – where is all that salt coming from? Did you use a no salt vegetable broth?
Kate
Hi Megan! This is just an estimate. You can adjust the sodium by how much salt you add, ensuring no salt added vegetable broth, tomatoes, etc. I hope this helps!
Naomi
I LOVE this soup! I’ve been making a batch almost weekly and enjoying it throughout the week. I add two small sweet potatoes with the carrots, and have used kale and baby spinach for the greens. Extra curry powder and plenty of red chili pepper! I use my beloved immersion blender on the whole thing, so it’s really creamy. I also reduce the olive oil to two tablespoons and it’s still delicious. Usually have with a fried egg on top. Have even served this to guests… it’s really a great recipe! Thanks :)
Ed
I’ve been looking for a good lentil soup recipe since having an excellent soup in Turkey. As a neophyte cook, I found the recipe easy to follow and the results outstanding. I added about 1/4 tsp of pepper flakes and used spinach instead of your recommended greens but except for those minor changes everything else was identical.
Kim
This was a delicious recipe. I made it in crock pot so I skipped sauteing the vegetables. Had to use fresh tomatoes and tomato sauce as I discovered at 11pm I had no canned tomatoes! Added a bay leaf, and only used 1/2 of curry powder d/t my 5 year old. I had for lunch today and was delicious. Will add more curry powder later, since it was def not spicy. It is very thick and chunky and I didn’t have time this morning so I skipped pureeing some, may do that later. Thank you for this recipe!
Eric
Loved the recipe! Thank you.
Chelsea
The pictures shown are not pureed. I’m wondering how pureeing the soup would improve it?
Kate
Hi Chelsea! I recommend blending roughly 2 cups of the soup for a better texture/consistency. I hope this helps! It also gets the flavors to really sing.
Sonia
Literally the best lentil soup my family has had!!! It is delicious!! My children are picky eaters and they loved it!! Thanks!
Sonia
Can this be made with red lentils also?
Kate
I don’t recommend it as they don’t seem to hold their shape as well.
Joanne Milo
Your recipes look fabulous … but when I click on nutrition info, nothing comes up other than your disclaimer. I blog in the Type 1 diabetes community … we live and medicate by nutrition info. Is the link broken or just not available? Thanks … joanne
Kate
Hi Joanne! I’m sorry for the frustration. We are currently working to fix a bug and will have it corrected asap.
Amar
It’s been one week since fully switching over to a plant based diet. Before making the transition, I already knew about your site and loved it. I gathered a few recipes of yours for the week and the transition has been so smooth thus far.
This soup however, my oh my, absolutely fantastic. I grew up on Lebanese lentil soup as a child, but your recipe is absolutely so perfect I changed nothing. I didn’t understand why only 2cups had to be blended….but once I tasted it, I immediately knew and loved that it was not all mushy and still had body texture to the soup.
Thank you so so much Kate.
May the universe keep blessing you with creativity in all aspects of life!
Cheers.
Lukas
I would add a note about lentil type difference – cooking brown lentils without soaking them in water for several hours before makes the cooking time much longer and undercooked lentils are really difficult to digest. In the salty water it is almost impossible to soften them. Red lentils on the other hand take just 10 minutes then they start to be mushy and there is no need to even blend it… otherwise, nice recipe
Kate
Hi Lukas! Thank you for your comment. That’s why I specified type of lentil in the recipe with proper cooking instructions. :)
Meredith
Hi! Just wondering if I have to do anything differently if I use canned lentils? I have a can I’m looking to use up. Thanks!
Kate
Hi! I would omit the water and possibly less cooking time. You could add a little water as you see fit and want it more soupy.
Shari
This soup was absolutely delicious! Thank you!!
Tilda Ekman
I was doubting this recipe because I’ve never tasted a lentil soup that taste better than okay, but this is a great soup. The flavour is amazing and it’s cheap and easy to make. I’m going to eat this every day until spring. The only slight complain I have is that my soup got kinda muschy but I probably overcooked it a little bit so just watch out for that.
Katie
I don’t normally comment on recipe blogs but I’ve got to say, I’ve been making this for about 2 years and I seriously love it! I share it in any cooking group on fb that asks for a good soup recipe! Making this soup is on my to do list for this week again.
Marylou Kormann
So good and so easy to make. I used 8 fresh tomatoes instead of a tin of tomatoes. Will definitely make again.
Rachel C
I make lentil soup pretty frequently and this is the best recipe I’ve tried – it was a hit with my whole family!
Kellie
Omg was this amazing!! I doubled the recipe. Chopped 2 large tomatoes up because I only had one 28 oz can. Omitted the curry ( I thought I had it but didn’t). My meat loving family LOVED it!! Heart healthy & comfort food rolled into one. Well done! Keep those recipes coming!
Tia
Thanks for your comment Kellie! I don’t have curry powder either and I qas wondering if the flavor of the soup would be tasty. So glad you confirmed it was!
Lyn Leigh
I had high hopes but this soup had a familiar taste. I guess I was hoping for something different and phenomenal. My Husband did not enjoy this soup at all but that aside, I do like it and my 3 year old finished it up, lentils and kale too! So it’s a big for me. Thanks for the recipe. If you’re not vegetarian and love lentils, you could try mutton and lentil curry soup (mutton dalcha). It’s awesome.
Kate
I’m sorry you didn’t love this one for everyone!
Tracy
This recipe does not disappoint – it definitely is the BEST lentil soup! Made it for the first time tonight, following the recipe exactly, and it was delicious. This one will be a part of my regular rotation for sure.
Perry
Very tasty dish. (Thank God) I had made a very large pot full, doubling recipe to use entire bag of Lentils then tweeking at the end before serving of the different seasoning,
For my taste, it was more thyme and Lemon to get the soup to my taste. I also used a couple tablespoons of butter instead of oil to quiet the acid from tomatoes (I was out of olive oil) I will try that oil next time. Thanks for the recipe.
Kate
Thanks for sharing, Perry!
Sally
I loved this soup recipe! So easy and so yummy!! My husband thinks he has to have meat and even he loved it!!
Jennie Sherwood
This is good! instant pot 10 minutes high pressure plus 10 manual release. Chopped the collard green spine/stems and threw in for the cooking then the chopped greens when cooking finished.
Different flavor profile than my usual lentil soup…. yum
Sarah
I just made this and it really is perfect. I made it on my Instant pot, high pressure 18 mins, NPR
Kate
Thanks for sharing!
Danielle
OMG!!! Yummmmmmmm This lentil soup is definitely requested by my kids and husband at least once a week. Followed the recipe as is, adding 2-3 tsp red pepper flakes(we love spicy) it comes out perfect every time! We enjoy this soup with a nice baguette. Thank you for sharing!
Aisyah
Yummy! Easy delicious and hearty
Rachel
Could you make this with dried red lentils in a slow cooker?
CC
Have made this soup several times since discovering it a couple months ago – love it! Really love the texture of the kale in it. Will be having a baby in a couple months and hope that making and freezing a big batch in preparation will prove just as tasty!!
Bella
This lentil soup recipe is the best!!! My daughter and husband loves it!! Question: does the curry smell linger days after cooking? Does it go away? I’ve always been skeptical of cooking with curry and my house smells a little musty. I used the recommended amount. Just curious. Thank you.
Mary
Just made this tonight for my birthday dinner! I highly recommend the recipe. The lemon juice at the end takes it over the top! I feel healthy and satisfied.
Kate
Happy birthday! Thanks for sharing, Mary.
Shannon Sheeks
I made this last night and it was absolutely delicious!!! Had it for lunch today too! Definitely a keeper!
Stephanie
Delicious soup! Thanks !
Cathy
This was fantastic! I tripled the recipe and I made this in my instapot. Put everything in and set manual timer to 20 min with a natural release and viola! Skipped sauteing in oil as I am trying to be oil free and the taste was not impacted. Thanks for the recipe! The only issue is its too hot to eat right now and it smells sooo good!!
Kate
Thank you for sharing, Cathy!
Pat
I made this recipe. It was delicious, just the right spices. Best vegan lentil soup I’ve had. Thank you for sharing your talents with us!!
Ruth gomez
Lovely lentil soup family. Loved it to
Kate
That’s great! Thanks for sharing, Ruth.
Ariell
This is so delicious! I aadded in zuchinni and did spinach instead of kale. Will be making again and again. Thank you!
Tanya
This is one of our favorite soups. I have also made it for friends who were sick and it has become a soup of the heart. Thank you for sharing
Kate
You’re so sweet to make it for a sick friend. Thanks for your comment, Tayna!
Cassie
Hello from Melbourne! I absolutely loved this recipe! I’ve just discovered your website and everything I have tried so far (lentil soup, cauliflower and freekeh with tahini sauce and the Thai peanut and quinoa) has been really really good, thank you!! I’ve been looking for more vegetarian recipes that I actually like so I’m very happy :D
Diane
Uh, what happened to the carrots? I finished making the soup, served myself a bowlful — delicious! — but then saw the lonely carrots still on my island.
Kate
Oh no! you add the carrots in during step 2 with the onion.
Helen
Having grown up on Lentil soup (greek fam!) I can honestly say that I thought I couldn’t make it any yummier. But this is actually the best one ever. So so glad I stumbled across this recipe, it’s so easy, nutritious, delicious and only gets better in the fridge. This one is on repeat in my household! Thank you !!!
Zeinab Abdo
I made this recipe last week and it was amazing!! Super easy and full of flavour. I just wanted to ask, if I wanted to reduce the diced tomatoe to half of what is listed, what can I replace it with without completely altering the taste? Thank you
Marie
I’ve never found a lentil soup recipe that I liked -until today! This was delicious! I made it exactly as written and it was perfectly seasoned with a little smoothness from the blending at the end. I will make this again, and again!
Kellan McCleery
You are right! Quick and simple and wholesome! Your recipe is very similar to my own and I like your addition of the greens a lot. This time, I used canned lentils (along with their liquid) and that made things go even more quickly. I really enjoy your recipes, thank you!
Ben
I am 35 years-old and have never really enjoyed lentils- until now! Your soup is so delicious and hearty and perfect! I am now a lentil fan! Thank you!!
Kim
I love making soup. This soup is absolutely delicious. I never expected lentil soup to be so flavorful. I substituted swiss chard for the collard greens only because they looked fresher in the store. I knew it would not make a difference, at least to me. Thank you.
Kate
You’re welcome!
Lisa Fuller
I invited some friends over for a casual Souper Bowl Sunday and made a huge pot of Best Lentil Soup. I thought I’d have plenty of leftovers but between THIRD helpings and ‘can I take some to my spouse’, the pot was empty at night’s end. One person left with the recipe and another texted me for it the following day. I followed the recipe exactly except for substituting Chana Masala for curry, and forgetting to stir in the kale at the end. Thanks for a winner!
Kendra
I believe this is the third or fourth time I’ve made this soup! This time I omitted the tomatoes and added 1/2 pound beef chuck, cubed, a quarter of a cabbage, and some celery, shredded. Also made it in the instant pot, first sauteing the carrots, onions and celery and then adding the rest of the ingredients to cook at high pressure for 10 min and 10 min of natural pressure release. I think next time I’ll try only 7 to 8 min high pressure because I wouldn’t mind the vegetables being a little less soft (alternatively I would suggest cutting them a little bit larger). Nevertheless, this recipe continues to remain tried and true. Definitely recommend it to all!
Alecia
Unfortunately this left me missing lentil soup. The oil and the curry overpowered the richness of lentils and veggies.
Kate
I’m sorry you didn’t love this one! I appreciate your feedback, Alecia.
Jude
I love this soup! I have your cookbook and all your recipes are amazing. One quick question? What curry powder do you recommend? There is so much out there and I’ve tried different ones, just wondering what you use.
Thank you so much. Keep those recipes coming!
Kate
I like Frontier! :)
Katie
This recipe sounds yummy, but i just started a whole foods, plant based diet, and that means no oil. Has anyone tried either water saute or veg broth saute for the veggies?
Danielle
Simply AH-mazing! My partner and I both loved it. We want to try adding sweet potatoes next time we make it! :)
Liza Scheer
This really is THE BEST LENTIL SOUP EVER! I’m making it again this weekend, but this time I’m going to double it. Thanks Kate!
Kat
I absolutely love this soup!! Actually, every recipe of yours I’ve tried has been a huge hit with all who’ve had a taste. Thanks much! I am hinting to friends and family, I’d love your cookbook for xmas.
Pooja
Absolutely delish!!! Lots of flavour and easy to make.
Andrea
I just wanted to say I love your recipes and everything I make with them is always a hit! I haven’t made this lentil soup yet but wondered what other veggies you think would go well in this soup? How about broccoli, sweet potato and/potatoes? Wanted to ask you what your opinion was as the expert!? Thanks so much!
Kate
You could try your favorite combination! Broccoli sounds interested and I would love to hear what you think. Potatoes would be a good idea!
Helena
Made this tonight and it was great a few substitutions and additions. I used black pentils, basil instead of thyme and butternut squash instead of carrots and I left out the lemon. Amazing!!!!!
Kate
I’m glad you loved it, Helena!
Diogo
Delicious and very easy to prepare! I used fresh coriander instead of kale. Many thanks
Sara
Delicious! Thank you!
Ally Winters
THIS IS IN ALL ACTUALITY THE BEST LENTIL SOUP ON THE PLANET. I’ve tried tons of lentil recipes and this is the perfect blend of salty, acidic, spicy, warm GOODNESS. Thank you for this and all of your amazing recipes on this site.
Kate
I’m happy you love it so much, Ally! Thanks for sharing.
Maribel Villanueva
I love this recipe best lentil soup,it suits the title,I’ve been making this a lot of time already.I would love to try more of your recipe.Thank you❤
Gal
Simple and delicious!
BabiOlave
You felt from the heaven. My jurney to the vegetarian world makes 10 times easier with your blog. This will be my first recipe :) Text you later with the results.
Barbara Olave
I made it! i love so much the lentils and this is just perfect!!! I will keep trying with another recipes. Thanks again!
Nia Dyer
This recipe is amazing! My boyfriend who is an amazing chef was super impressed by the taste. I did not have carrots so I used what was in my kitchen at the time, a sweet potato diced in small pieces and it added a hint of sweetness. Aslo, the only tomato I had was canned Muir Glen Organic Fire Roasted Tomatoes and it has really good flavor! I will be making this soup again! We are vegan and appreciate this wonderful meal to add to our favorite list!! Thank you!!!
Brenda
Amazing ! I loved it.
This part is very important : “Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid” I didn’t and almost burnt my face.
d'Arcy Montague
This is my favorite soup! We have been making it for 2 years now (mostly in winter) and the only change I have made is that when I remove some of it to blend, I roughly chop 2 bunches of kale and put them into a large metal bowl, ladle the soup over them and then use an immersion blender. This makes the kale more like confetti which I like and doesn’t make the blended soup as smooth, I guess I like the kale finer and the soup rougher :) thank you for this recipe. It’s so easy and delicious and we crave it all winter long.
Ryan
This is one of my favorite recipes of yours! I have been adding 4 small potatoes and 1 small butternut squash to this recipe without changing the liquid proportions (bumping up the cumin and curry powder, though) and it makes it a delicious and heart stew! Thanks Kate!
Kate
Potatoes sound like a great idea! Thanks for sharing, Ryan.
Miri
This soup is so good! My meat-eating partner was hesitant but said that it was really good and was surprised by how much flavor it had. The only thing I would do differently is cut my kale smaller. I left it in rather long strips and it bunched up a bit. Overall, wonderful recipe!
Patrick
I made this last night. I added a. It more red pepper because I like the heat. I also added 4 tablespoons of ground flax seed to kick up the fiber and protein. It’s great!!!!
Kate
Thanks for sharing your variation, Patrick! Flaxseed sounds like an interesting add. I’m happy you enjoyed it.
Susannah Rowan
This is one of the most delicious and comforting soups I have made for a cold blustery fall or winter day! My sister has got me hooked on your website! Thank you!
Lauren
I absolutely love this soup! Have you ever made this in an instant pot? If so, what would you adjust and what would be the cooking time? Thanks!
Mary
What do you think of adding split peas along with lentils?
Kate
I haven’t tried it! But it could be interesting.
Wylie
I have tried many lentil soup recipes over the years and this recipe is by far the best I’ve ever made. It is now my favorite soup and I make it all the time. It freezes beautifully too. I have been using chicken stock but would love to go vegetarian. Any suggestions of a good veggie stock would be very appreciated. Also, I’ve loved every recipe of yours I’ve tried! You’re my go to site.
Heidi
Folks, I didn’t have all the ingredients on hand and it was still great. Instead of dried lentils, I had a can of lentils – so my gauge for the soup was the softness of the vegetables. I added celery, cause I had it. I only had one can of diced tomatoes. And no lemon or kale/greens. I can only imagine how yummy it is with ALL the suggested ingredients.
Trevor
Found you on the internet and previously tried and loved the sweet potato tacos muliple times and tonight is your lentil soup and a salad. Very easy to make and tastes delicious. Question from Canada for all recipies. By some electronic miracle are your recipes “translated” into Imperial measures for those of us reading the receipes up here or do I need to convert.
Thanks and Happy U.S. Thanksgiving (ours was 5 weeks ago).
meg
This soup is Deeeeelish
Shirl
Craving something tasty and healthy, but also hearty, comforting, satisfying and finger licking good. This did the job. Loved it and will love it until it’s gone. Thank you!
Korrin
My husband ate 3 bowls! This is a winner. Thank you for sharing it.