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.
Vivien
Followed the recipe exactly and it was amazing. Thank you. Full 5 stars from me.
Ev
One of my favorites. I add a can of coconut milk at the end and it’s amazing.
Alice
With the curry powder, does this soup have a strong curry flavor or does it just blend in? Thinking of making this for family on Christmas Eve, but there may be some curry non-believers among my guests. However, I’m betting the curry just creates a nice earthy warmth without tasting too curry-ish? Lol
Jackie
Alice, I made this for a soup exchange and each of my friends raved about it. Don’t hesitate. It is delicious!
Tina K
I stumbled upon your recipe while searching for lentil soup recipe and made it this evening. I LOVE IT! I’m in South East Asia and weaning off meat. Your website is my inspiration!
Thank you, thank you, thank you!
Crystal Z Barrett
One of our absolute favorites!
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 ha e to say though, I have not tried it with the lemon yet.
Marina
You should definitely give that a try! I could not believe the flavor with the lemon. I actually added some more when I poured myself a bowl :)
Mary Mitskinis
Ok, that is great to know! I will add the lemon when I make it again today. Thanks
Erika
This was my first time making lentil soup EVER and it was absolutely delicious! I was getting tired of my same old vegetarian diet (newly vegetarian) and find it difficult to find a recipe worth making, to the point where I was tempted to buy meat. Then I stumbled upon this recipe while I was in the parking lot of the grocery store Googling vegetarian meals. Thank you for a great recipe that I will now add to my meal rotation!
I’m stuffed, happy belly!
inga
Unbelievably good for such a simple recipe. I tried it without the lemon juice first, then added a few drops in my second helping. The difference was amazing, so good.
Mari
I’ve made good lentil soups, but have now found The One. No more searching and trying. This is the perfect lentil soup, hands down. (I forgot the lemon, was shy 15 oz of tomatoes and used chard instead of kale.)
Mary
You will get a hoot out of this. I had to try this recipe, but I am a browser of ALOT of recipes, so sometimes I mix one up with another. I am on vacation in my home on Aruba, and even though it is hot, I still crave vegetarian soups! So, I made a list of the ingredients that I didn’t have on hand, and off to the market I went. Came home to a lot going on in my neighborhood, (all good).
I brought up your recipe for this again, and clicked on what I thought was a magnification of the page to 3X, (ok, contain your laughter!), and thought it was funny that it didn’t 3X it. So, in my distracted state, I began to make the recipe 3X more than the original. I had looked at so many recipes, that I thought this was the original recipe! Thought to myself, gee, this is going to be a lot of soup! But, I had read that it freezes well, so it didn’t matter. Anyhoo, the soup IS the best lentil soup ever! I award it the five stars.
Kate
Oh no! I’m sorry that happened. But I’m glad you enjoyed it, Mary!
Sh
Wonderful!! Made this for my son who loves lentil soup and I am not one that usually eats it but I had an entire bowl- delicious! Thank you- p.s I added ground turkey for more protein
Kate
Thanks for sharing!
Jill Nagel
I just made and ate your lovely lentil soup. The recipe is great, love the touch of lemon at the end. I also added a dollop of sour cream and diced green onion to finish it off. Love the result…just had to share.
Kate
I’m glad you loved it, Jill!
Kerry
This is the most amazing soup, I’m not a soup person at the best of times and was sceptical as this one is so healthy too. This is the first time I’ve ever left a comment on a recipe, was compelled to as we looove it so much and I actually have started now craving it, thank you so much, so simple, so tasty, definitely the best lentil soup ever!
BTW Don’t eat kale anywhere but in this recipe it’s yummy
Liz
This isn’t just the best Lentil Soup but the BEST SOUP period! This is my Husband and I’s new favorite. Thanks for the great recipe!
Stephanie
I love soup and this one will become a staple. Even though it was a bit spicy my 2, 4 and 6 year olds loved it as well!
Kate
I’m glad it was a hit with all the kids!
Judith Miske
Just made your lentil soup…amazing. Have never made any lentil soup. My husband loved it. Thank you
so much for sharing this.
Christine
I’ve made so many pots of lentil soup over the years. This recipe really, truly is the BEST!! Even better on night 2! Thank you.
Susan
Just had to join in the chorus of positive comments- BEST EVER! I am enjoying this soup on a cold, windy winter day and it’s sooo delicious. Can’t wait to make it again and double the recipe since I know we’ll devour this batch in a heartbeat. Thanks for your fantastic recipes!
Kate
Thank you for sharing, Susan!
Kay
I made this recipe today for Sunday lunch and it was delicious. I wish I had some bread to how on while I ate the soup but all is well. Maybe next time!
Jane Parrish
This lentil soup is delicious. I followed the directions, changed nothing, and we loved it. Definitely a favorite.
Jenny
This is a great soup recipe! Fast easy and delicious. I shared the link for the recipe with my mom and sisters as soon as I tasted it!
Kate
I appreciate your review, Jenny!
Elizabeth oneill
I made this recently and it was a huge success!!
Everyone said it was better than Panera haha.
Georgia
Um, so this was really really delicious! I am cutting down on meat and so I’ve been on the hunt for recipes to expand our repertoire. I’ve made a few things I’ve found online that others have raved about in the comments, but only to find myself disappointed. But this one was so so so delicious! This is definitely going to be added to the “to be made again” list. I’m also a really slow prepper/cook, so this was awesome as it was super easy to put together, also a very important factor if it’s going to be made again.
Christine Liddell
I’m sitting having my second mug full of your lentil soup. It is a cold,wet,wintry Scottish day and I have to tell you I’m so glad I stumbled on your recipe, being Scottish and non vegetarian I didn’t think to make lentil soup with out ham. Lentil and bacon being my favourite. This has suprised me big time it is delicious and I will be passing the recipe on to my friends. I love it. Thank you.X
Eliana
Amazing recipe! I’ve been impressed by previous recipes on your site and this was also wonderful. Perfect for a chilly winter evening with some crusty bread!
Kate
Thank you! Perfect for a chilly day.
Laura
This is the BEST! My husband said “better than pizza!” which is his favourite food! It was so good that I am making a second batch tonight. We have recently decided to try and only have animal protein once a week. I served this over some basmati rice for my 8 year old who is pretty picky gave it a thumbs up. The spices are perfect. I used red lentils and spinach because that is what I had on hand. Perfection!
Bee
Can this be made in a crock pot as written, or are there any recommended modifications?
Kate
I haven’t made this in a crock pot, sorry! I still recommend to saute the vegetables. It maximizes the flavors!
Mathias Mikkola
Great soup in this cold and windy december weather. I tweeked the recipe a bit. I added som garam masala with the spices to get some cinammon and cardamon flavor to it. With the greens I added spring onion and fresh jalapeno.
Very good soup base with a lot of tweek possibilities. Keep up the good work!
NJ
About to make this recipe — my husband, niece and nephew made it twice in the last three weeks and we are craving it again! It’s important to make a double recipe there are more than two of you because everyone will either want seconds, leftovers or BOTH. Made an appetizer size of your black bean, sweet potato and quinoa burgers (two slider size patties over an arugula salad vinaigrette), followed by this soup. Swoon!
Lynne
I have been making this lentil soup every week for my family and for some friends who are undergoing chemo treatment. I double so I have enough. This soup is delicious!!
Stephanie
This soup is AMAZING. Never making another lentil soup again – followed the recipe exactly – stocking up my freezer with this before our baby arrives!
Jacklyn
This recipe is amazing!
Taykor
I love this recipe, but I was wondering, can it be made in a crockpot? I was searching through old comments and could not find an answer. Thanks for all the help!
Tarera
I love this lentil soup recipe! I’ve made it probably ten times, usually with a few tweaks based on what I have on hand — I like adding potatoes and zucchini to the mix. I’m too lazy for the pureeing step, and it still comes out amazing. Thank you!
brigitte
Very yummy recipe! I used beet tops in place of the collards because that is what I had in my garden. The spices along with the lemon juice are fantastic in this recipe!
Susan
Truly the best lentil soup I’ve ever made! Thanks!
Kate
You’re welcome, Susan!
Jenni
This was fantastic! Used an immersion blender for a few seconds rather than doing the blender transfer…but otherwise, no changes to your recipe, and it was delish! Thanks for sharing :)
John Brookes
Im the odd person out here, but found the soup too hot. Maybe it was because my red pepper flakes had the seeds in them. Im not used to using red pepper flakes, so maybe that was cause. Resulting soup, the spicy spiked the flavor.
Suggestion: Tell readers to hold 1/2 (at least) of hot spices in reserve and do a taste test later in the cooking.
I eat a lot of hot food, Thai is my favorite cuisine.
Im starting over on this one.
Kate
I’m sorry you didn’t love it, John. I appreciate your feedback!
Diana Cooper
Try using just a few shakes of cayenne pepper. It has a powdery texture, so no seeds. Since you don’t like foods too hot, to I’d suggest just a tad of cayenne. Like a scant 1/4 teaspoon or so.
Heidi Hill
Just discovered your website and I love your recipes! This one was a massive hit with the husband. Thank you! I added baby sweetcorn chopped and peas in the last 5 mins instead of greens, it was just so yummy. I made the quinoa and broccoli bake today, cant wait to report back – it looks delicious.
Robb
Can this be made in my Instant Pot? Do you have any recommendations for cooking time, etc?
Kate
Unfortunately, I don’t. You can search the comments to see what other readers may have tried.
Rex
Top notch. I used garam masala curry powder and did the whole 2 Tablespoons of fresh lemon juice. I used 3 pinches of pepper flakes then I put a stick blender right in the soup pot for about 30 seconds and added a half cup of water right at the end. Delicious!
Meredith Majerle
I absolutely love this recipe and it’s become a holiday favorite among my family. I’ve made this several times for a Christmas Eve soup potluck. Quick question – have you ever tried using an instant pot for this recipe? I’ve considered trying to use my instant pot for it but I want to make sure I’m approaching it correctly. I’d still sauté at the beginning but wanted to try and cook the lentils via instant pot.
Gayle
This truly is the best lentil soup! The flavor is rich and spicy and the texture is so satisfying with the vegetables and lentils. Adding to my favorites!
Julie
On a whim I tossed some leftover cheese tortellini into soup, and OH MY STARS the bowl simply sung! I love this soup, and while my 4 year old says it’s a little spicy, my 1 year old can’t get enough. Always make a double batch to freeze—your future self will thank you (as mine does regularly)! And the lemon at the end makes the soup divine. Don’t skip it!
Kate
Thanks for sharing, Julie!
Erin Vanover
This was so easy to make, and made the house smell amazing!! Delicious! My husband and I LOVE that the lemon brings out some of the other flavors — will DEFINITELY make this again! Thank you!!!
Phyllis Horodner
My family loves this soup! I always double the recipe – this way my sister and I do a soup swap with what she has made. Saves time for busy people! The flavors go together so well and it is so satisfying.
We all love the fact that it is a nice healthy, vegetarian meal, as well.
Tina
Made it and is really good! Love the kick!
Sheila Flowers
This recipe is one of the best lentil soups I’ve made! It’s flavorful, aromatic, earthy, hearty, robust and colorful all at the same time! I love it! Thank you so much for sharing such a wonderful recipe. 5 stars! It deserves more!
Stephanie F
I made this last night! This is the first of your recipes I’ve made, the first lentil anything I’ve made, and the first time I’ve had soup for breakfast—I couldn’t wait until lunch. :) So perfectly flavored and toothsome. Yummmm! Thank you!
HLK
I’ve made this recipe more than a few times now this winter. It’s a great go-to b/c I usually have most of the ingred. in the house. Husband and 3 young boys all eat willingly (I keep the fresh greens out – although I would like them, the kids would think differently). Thanks so much for sharing!
Cinzia
Love your recipe for lentil soup , followed recipe to a T.
I know can make it in my insta pot .
Thank you so much
Andreea
Happy New Year! I prepared this soup for New Year’s Day and it turned out delicious. Thank you for the recipe, I‘ll definitely save it.
Kate
Happy New Year! Thanks for sharing.
Glen Clement
I improvised a little. Omitted curry, used smoked paprika, added a stalk of chopped celery. Used 1/2 cup of my homegrown heirloom roasted carrot puree instead of sliced carrots. A big pinch of my own hybrid homegrown hot pepper flakes. Home grown heirloom Vesuvius tomatoes that I canned last year, and lime juice instead of lemon. Substituted spinach for kale. It was fun.
Jane Nealis
Absolutely delicious! Thank you so much. Full of flavour and super good for you too! My new favourite soup.
Lina
Do you think this would still be good without the greens? I want to make tonight and that is the only ingredient I do not have. I don’t even have spinach or kale to substitute. I have parsley, cilantro, chives, and lettuce…lol.
Kate
I prefer it with the greens. You could omit and increase some of your other vegetables. I hope this helps!
Ann M James
Wow. I made this soup to kick of my New Years diet. I roped my husband into doing it with me. When I said I was making lentil soup his face changed, not in a good way!! The result of making the soup is everyone loved it including the kids. This will be made frequently from now on. The only thing I did differently was adding less extra virgin olive oil. (I made a big batch) This was really delicious, I was never a fan of lentil soup but I am now.
Kate
I’m glad everyone, husband and kids, loved it! I appreciate your review, Ann.
Lesley
You’re so right. It IS the best lentil soup ever with many different layers of zingy flavour. Wish I’d made more and will have to do so very soon.
Thank you for the recipe.
Kate
You’re welcome, Lesley!
Carolyn
Servings? Nutrition?
Kate
Hi Carolyn, The nutrition information is below the recipe notes. Click to expand and ensure you allow plug-ins. :)
Tracy
This soup turned out amazing!! I’ll be having this for lunch all week I added some vegan parm and made some crusty bread and I’m in heaven..thank you!
Kate
You’re welcome, Tracy! Thank you for your review.
Joanna Wright
LOVE this recipe! I’ve probably made it a dozen times, and it always gets compliments, even from my picky 11yo. The recipe is very forgiving. If I’m missing an ingredient, no big deal. Also, I don’t stock curry powder; instead I use 1 teaspoon turmeric, 1/2 teaspoon garam masala, and 1/4 teaspoon coriander. I could add some cayenne pepper for spice, but I’m not a fan of hot spice, so I leave it out. Also, I usually don’t have fresh kale on hand, but it’s still good without. Sometimes I throw in a little bit of potato with the carrots. Also, I’m lazy, so I never bother with the blender step. I love how I can make this anytime with nonperishable ingredients I keep in stock. And it’s *SO* delicious!
Cheryl
Can this be made with red lentils? Any modifications needed if so?
Kate
Hi Cheryl! It can, but I find them to be more delicate and not hold up as well. I would suggest less cooking time and likely cut back liquid as they don’t typically need as much.
Lauren
Loved it! And this is the first time I’ve left a review or comment, but since I’ve discovered your website, I’ve made several things and loved everything. It’s safe to say I’m a big fan.
Thanks,
Lauren
Daksha
Our go-to during the colder months — hearty, nutritious, and absolutely delicious! Thank you for this gem, Kate :)
Dave
I’ve modified the recipe a lot to use up leftovers in my fridge so instead of tomatoes there’s pumpkin puree and frozen spinach instead of kale, I also added less water. Even though, it’s still hands down the best lentil soup I have ever tasted!
Elena
Absolutely delicious!! Made with chicken stock, no thyme on hand and a bit less canned tomato including the canned juice. Lemon at the end makes the soup. Healthy, delicious and nutritious! Myhusband who hates lentil soup loved this! Another winning recipe, this site NEVER fails! Thank you!
JOYCE
Just made this soup today, exactly per the recipe. It’s delicious!
Shirley
Thank you for an amazing recipe – this was a hit with the vegans and carnivores in our family. It was even better the second day. This was my first recipe from your site – I can’t wait to try more.
Kate
You’re welcome, Shirley!
MLove
Absolutely delish!!
Patty
A most delicious and super flavourful meal. Thank you!
Joylene
I’d like to double or possibly triple this recipe for a vegan crowd. Do you recommend I also double the amount of olive oil? Thanks!!
Kate
Yes, if you double, double all ingredients.
Joylene
Thank you! Sounds great I plan to make it this weekend.
Larissa
What kind of vegetable broth do you use?
Kate
Hi Larissa! I buy organic when I can. I have used Pacific Organic in the past and Whole Foods organic too.
Lucie B. C.
Great recipe! I made it thicker (More lentils, carrots and kale) and served it as a stew with naan. Heart warming on a cold canadian winter!
McNeill
Loved this one–a perfect pantry soup! I added 1/2 C bulgur to make it extra hearty. Definitely going into the rotation.
Joe Hanish
My goodness. It’s been about 6 months since I made this, and I can’t tell you how excited we were eating it! We went to one of the fanciest hotels in Dallas about a week ago, and paid $10 a bowl for a lentil soup and it was adequate, but it just made us want this one again! This is in my top 3 recipes of all time, thanks so much for your efforts!
:-)
Emma
What are the other two recipes in your top 3, Joe? :)
Joe Hanish
1. Cookie and Kate’s Sweet Potato & Green Rice Bowls
https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/
2. Soul Hummus
http://soulhummus.com/recipe/
Emma
Thanks, I’ll try the burrito bowl next!
Vicki Olszewski
We made this today and it really is the best! We didn’t change a thing, made it as written. Thank you for yet another great recipe!
Lori Stewart
My husband and I have decided to go meat free in January. I stumbled upon your website and have used one of your recipes every night for dinner. I thought going vegetarian would be a challenge but you make it so simple for us with all of these easy and delicious recipes. We have yet to find something we don’t love. I made this Lentil Soup recipe last night and it’s by far the best lentil soup I’ve had. Thank you for sharing all your recipes. We are buying your cookbook today!
Kate
I’m excited you are loving so many recipes! I appreciate your review, Lori.
Leeanne Clish
Has anyone made this in a slow cooker?
Kate
I would suggest searching comments for other reader recommendations. I still recommend you saute to get maximum flavor
Angela Bradley
Delicious!!! Followed recipe for the most part. I added 1 diced fresh jalapeño for the spice factor (didn’t want to add crushed red peppers AT ALL, because the only ones we can find in the stores here also have the seeds and they get caught between my teeth).I also added a bit of warmed HWC, then blended the soup in the pot with my immersion(stick) blender. Such a tasty recipe!! And so easy to prepare! Thanks so much for sharing!
Angela Bradley
Delicious!!! Followed recipe for the most part. I added 1 diced fresh jalapeño for the spice factor (didn’t want to add crushed red peppers AT ALL, because the only ones we can find in the stores here also have the seeds and they get caught between my teeth – yeeeow!).I also added a bit of warmed HWC, then blended the soup in the pot with my immersion blender. Also, didn’t have a lemon, so instead I added a splash of white balsamic vinegar and it was really fantastic! Such a tasty recipe!! And so easy to prepare! Thanks so much for sharing!
Chris
I made this soup and it was delicious! I want my wife to be able to enjoy this, but she has to eat GERD friendly. What do you suggest I can use instead of tomatoes?
Claire
I have a no meat eating friend. imo got to stay and I wanted to make lentil soup but I usually make it with a ham hock. So I googled for vegetarian options and found this recipe. I made this soup today and it is amazing! I used red lentils and yellow split peas which gave it a bit more texture but the flavours are incredible. Definitely add the lemon juice, it leaves your mouth watering for more.
Gerardo
Have made this recipe many times and am always amazed at how delicious it is, including the leftovers! I soak the lentils beforehand (this makes them less gassy). I add extra kale and carrots. I also place a piece of avocado inside the soup and use some Cholula sauce.
Made it for my SO recently and she loves it too. Thanks for the recipe!
Emma
Ok – this is amazing! so moreish
Brenda Swanson
This was AMAZING!!!!!! I threw the kale in the blender with the 2 cups of soup, because I have one son who when he sees kale picks around it. He didn’t even know it was in the soup and LOVED it. I also used crushed tomatoes instead of diced simply because I didn’t have enough diced. Otherwise followed the recipe exactly.
Kate
Great to hear, Brenda!
Maureen
Just made this and wow!!!! Love all the warm flavours and lemon juice really gives a nice punch at the end! Can’t wait to have again for lunch tomorrow!
Shell
This is simmering away on my stove and smells amazing! I can’t wait to eat it. I added celery and zucchini, and used chicken stock as that is what I had. Also I’m going to use fresh spinach instead of kale, because that’s what’s in my fridge. But it smells great, all the flavours I love!
Kylie
This is incredible. I’m always skeptical of lentil soup, as I grew up working in a Mediterranean restaurant with a handed-down family recipe for homemade, lentil soup. This is the closest I’ve found and is so delicious and filling. I love that it’s vegan! I used spinach instead of kale, and red lentils (that’s what I had on hand). Incredible.
Lauren
Yup, best lentil soup ever. Hands down! I went a little lighter on the spices but followed all directions and my 4 year old and husband each had two huge bowls. Thank you!!! This will become a staple ♥️
Kate
Thank you, Lauren!
French margarita
This is good. I eat a lot of soup for lunch in the winter and I will be adding this to my rotation. Keeps me pretty full too. I decreased the curry powder because sometimes it’s overpowering for me, but I think I will try the full amount next time. The only thing I didn’t like was the blending, once I added it back in I wasn’t a huge fan of the texture of the broth anymore. I think next time I will skip that part, the thinner broth doesn’t bother me at all. I did use an immersion blender instead of a regular one, but I blended it a lot and it seemed to get very smooth, but maybe it would have turned out differently with a regular blender.
French margarita
Also, this is probably the first time a recipe I made has looked exactly like the picture! Not sure if I am finally figuring out how to follow a recipe, or if you are the only food blogger that posts true, un-super-photoshopped pictures :)
Kate
Hooray! I’m glad it tasted and looked great.
Jonna beauregard
Absolutely amazing! This will definitely be part of our weekly rotation! An extra squeeze of lemon and topped with cilantro before serving!
Kate
Thank you for your review, Jonna! I’m glad this will be a regular.
Lisa
This lentil soup earns its name, it is simply the Best! I’ve been making lentil soup for a long time and decided to try something different when I saw this recipe. I don’t normally follow recipes exactly, but I did with this word for word! Let me start by saying I love the way the recipe is written; so easy to follow and I really like the explanation for why you’re doing something (“to enhance the flavor”). And let me tell you the flavor is phenomenal! Puts my original recipe to shame! I will never use another lentil recipe ever again! I have found the standard in lentil soup! Thanks for making this lentil lover very happy!!
Kate
Thanks for your detailed comment and praise of this soup, Lisa!
Kelly Bonelli
Hands down the best soup I’ve ever made! I don’t like tomatoes so I subbed some tomato sauce. I’ll be making this over and over! Thanks so much for all the awesome recipes!!
Kate
Wonderful, Kelly!
Joze
I add a bag of pumpkinchuncks at the beginning and a vegan sausage in small pieces at the end. Love it.
Lorraine
My go to lentil soup! This time my husband requested I add a couple of diced potatoes to make it a bit heartier on this bitter, cold Winter day. Tasted wonderful!
Jill
Hello! I’m going to try this soup today in an effort to make more meals from scratch for my vegetarian daughter. I enjoy using my crock pot during the winter. Can this be made in a crock pot too? I was thinking of adding potatoes too and glad to see another reviewer did the same!
Thank you,
Jill
Kate
I haven’t made this in the crock pot, but I believe others have. I still recommend following the saute step.
Ellie
Just made this soup today, Day 1 of trying to go vegan. It was so delicious and it did not cry out for a bit of chorizo or any type of meat. I was a little worried when I saw that curry was one of the ingredients, but you don’t even taste it specifically; the melange of flavors really blends so well. I only had one questions about the portions. It seems that the huge pot of soup would feed 8, not 4. Thank you for sharing this recipe and I look forward to trying more of them!
Karla Strauss
What type of curry is used for this soup? I see different kinds like red, green, etc. I don’t know anything about curry, what is the difference?
Kate
Hi Karla! Curry spice like Frontier. You can choose what you like, if you have a strong preference. I hope that helps!
Joséphine
You really weren’t bragging when you named this recipe the Best Lentil Soup. I came across your website looking for vegetarian or plant-based recipe to try to incorporate more veggies and less meat in my diet, so I decided to try this one. Not actually a fan of lentils nor kale but this recipe convinced me! I added some celery in the soup just because it was there in my fridge and extra veggies never killed anyone and was using fresh tomatoes because I didn’t have canned one. Otherwise I won’t change a thing about this recipe, oh DO NOT skip the lemon juice. It really added the oomph to the dish.
Thank you so much for this recipe, Kate!
Kate
I’m happy you think so! Thanks for your review, Josephine!
Margie
Hi! I would like to make this receipt but I don’t like curry or cumin. Can I just omit those two spices? Thanks!
Kate
Hi Margie, both those spices are pretty important for the overall flavor of this soup. You could try to omit, but wouldn’t expect the same result.
Margie
Hi Kate! Thanks for the reply. Do you happen by chance to have any other recipes for lentil soup that don’t require those spices? If not, I’ll try it anyways & see how it goes. :)
Cat
I made a batch of this to have for lunch at work, and I’ll definitely be making it again. I added some diced potato also. Very warming a filling, perfect for a wintry day.
Brenda
I’d love to try this and I’m curious if it could be done in an Instant Pot?
Kate
I haven’t tired it, sorry! It’s a rather quick recipe once all ingredients are combined.
Alex Garland
This was easy to make and delicious! Thank you for the wonderful recipe!
Kate
You’re welcome, Alex!
Brandy
I made this recipe because I’m trying to go meatless a few meals a week and I LOVE it! I added more spices after cooking to fill out the flavor for my liking, but a fantastic base recipe!