This soup recipe was a long time coming! Over the years, I made some lackluster lentil soups that never saw the light of day on this website. No vegetarian food blog would be complete without a proper lentil soup, though, so I perfected one of my own.
Here it is. My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it’s the best lentil soup I’ve ever had.
The original title of this recipe was “Spiced Vegan Lentil Soup,” which is accurate, but a mouthful. With over 500 five-star reviews, I think it’s safe to call this the Best Lentil Soup. Period.
Whether you’re looking to lighten up your meals or warm up with a steaming bowl of soup, this healthy lentil soup recipe is for you! It’s one of my all-time favorites and I hope it becomes a staple in your kitchen as well.
How to Make the Best Lentil Soup
Five reasons to love this recipe:
- The recipe calls for seasonal vegetables and affordable pantry ingredients, but tastes gourmet.
- This lentil soup has an amazing hearty texture that’s lightly creamy (yet there is no cream). The trick is to blend up a portion of the soup once the lentils are tender, and then pour it back into the pot. It’s like magic.
- This nutritious, well-balanced soup counts as a meal if you enjoy a generous portion. Lentils are rich in protein, fiber, iron and folate.
- Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day.
- This soup freezes and defrosts well. Make soup now and enjoy it later!
Watch how to make lentil soup
Please let me know how this lentil soup turns out for you in the comments. I’m always so eager to hear from you.
If you love this soup, check out my hearty vegetarian chili, favorite black bean soup and pinto posole. You can check out all my soup and stew recipes here.
Don’t miss my lentil minestrone recipe in my cookbook—if you’re a fan of this soup, you’re going to love it.
PrintBest Lentil Soup
- Author:
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.
Ingredients
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes, lightly drained
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
Instructions
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
- Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
- Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
Notes
Soup recipe roughly based on America’s Test Kitchen’s lentil soup in The Complete Vegetarian Cookbook, with reference to The First Mess’ favourite lentil soup.
Recommended equipment: (affiliate links) I love my Vitamix blender and Le Creuset 5.5-quart Dutch oven. For more of my favorite cooking tools, shop my kitchen essentials.
Annabel T
Made this several times in the past six months. Absolutely delicious and easy to make. Also easy to improv. Sometimes I add mushrooms and more slices and broth for a different texture. Sometimes I thicken with rice. Freezes well.
Annita Regehr
I love this soup. Quick, easy, meatless nutrition, comfort food on cold and darkly cloudy days. Red lentils are much more inviting as to color than the brown or green. I add a pinch of chili powder that no one notices but it does add a tiny bit of heat. Also add fresh spinach mustard greens before serving. This soup pairs well with home baked sourdough bread fresh out of the oven or bread machine— really special as cinnamon toast with the soup. I wish the nutritional values told me how large a “serving” is in ounces or cups.
Abby
Absolutely delicious! Blending a part of the soup made it a nice light creamy texture. Definitely will be making again.
Terri
It is the best lentil soup ever! Very flavorful! I added parsley.
Cookie Wilson
Made the Best Lentil Soup
We loved it. Was simple and inexpensive to make and very tasty.
Plan to have it again soon.
Thanks for sharing the recipe
Dave
Made this today on a very wet, wintry evening. It was absolutely delicious. Great simple recipe with just a little oomph in it. Putting the kale in for the final 5 minutes was the perfect touch. This is now on my “the weather is crappy what shall I make” list. Thank you.
Kate
You’re welcome, Dave!
Karina
I just finished making this dish. I absolutely loved it! Will definitely be making again and again. I
Kate
That’s great, Karina! Thank you for your review.
Melissa
Delicious Healthy Soup. The recipe was easy to make, good instructions and the soup turned out delicious. Just what I was looking for…a healthy and delicious meal!
Stan Sims
Delicious recipe. Easy to turn down the sodium level with no or low salt chicken broth which for me provides so much more flavor over veggie broth. Also I added a Tbsp (that’s it) of butter to the EVO and that goes an amazingly long way flavor wise. Lastly baby spinach for me over collard greens. One of the best parts of this recipe is how easy it is to make it your own based on your favorite flavors. KUDUS@!
J Manriquez
I just made this, and you are not exaggerating—this is THE BEST!! Mmmmmmm soooooo good!
Kristie
are you supposed to soak the lentils first or can you throw them in dry?
Kate
Hi Kristie! Just rinse them first, then add them as directed.
Marci
I haven’t made this yet, but curious why the sodium content is so high? The tomatoes? The broth? If I bought the low-sodium versions of these things and didn’t add the teaspoon of salt, what would the sodium be, I wonder.
Kate
Hi Marci, you can read more on my nutrition information here:https://cookieandkate.com/nutrition-disclaimer/. But yes, use low sodium and don’t add the salt if you like.
Fran
Amazingggg
Sierra
You don’t say when to add the garlic
Kate
See step 3. I hope this helps!
Kat
Made this this week, it’s so good! I used homemade veggie stock for all liquids. Also added white beans to bulk it up a bit. Sometimes these vegan soups don’t hold me for long enough. I don’t love lentils, but will definitely be using this recipe until I get rid of the ones in my cabinet lol.
Kate
I’m glad you love it, Kat!
Erin Morrissey
Hi Kate!
I loved this recipe! And so many others of your recipes! I was wondering whether you have ever doubled this recipe, and if so, if the proportions would all be 2x?
Thank you again for all of your shared treasures!
Kate
Hi Erin, this recipe doubles well. And yes, you would want to double all the ingredients.
randy brooks
I made this for my wife last night. She raved about it and had to take some to work for lunch. This is a definite regular for us. I plan on adding mushrooms next time just cause i love mushrooms! Anxious to try the Pinto Posole next.
Kate
I’m glad you both loved it, Randy!
Shell
This is soup is so good! I’ve had other lentil soups but blending added thickness and heartiness. I added farro and it became a wonderful healthy and filling meal in itself. The next day I added more broth to thin it out a little, and it was excellent to bring to work for lunch the next day!
Alison Schuurman
Whoa — so yummy!! It completely lives up to its name. Made it for our first time tonight, and my husband, 5 yr old AND 3 yr old devoured more than one bowl. In fact I wish I would have doubled the recipe because we cleaned out the pot!
It’s so hard to find meals that the whole family loves, so thank you!
Linda Thompson
You should tell people to use salt-free or lower-sodium canned tomatoes and broth. The salt count you show is totally INSANE! And nearly 400 calories per serving? QUITE UNHEALTHY! Between all that salt and that unnecessary olive oil, you’ve totally cancelled out the fiber benefit from the lentils!
Kate
Hi Linda, I’m sorry you feel that way. I personally don’t find this unhealthy, but encourage readers to adjust as they need to per their own health. You can use lower sodium and not add salt. To decrease the calories, you can decrease the serving. More on my nutritional information here: https://cookieandkate.com/nutrition-disclaimer/
Joyce
Linda, consider this the biggest meal for the day. And check to make sure that the sodium content is really unreasonable, considering it’s a major meal. And, see what else you are eating that gives you a lot of sodium.
400 mg sodium isn’t that much, given our daily requirements are 1,500/day.
I understand the concern about Sodium, but it’s an essential part of our health. Keep in perspective.
And we all need healthy oils in our lives. Olive oil is one of the healthiest.
Maybe step up your research; don’t reject fats or salt, but learn the amounts of what you need in your diet.
People have gotten all sorts of conflicting advice about eggs, fats, sodium and calories, when in reality, all things are good in moderation. Plus if a bit of salt, or EVOO, even eggs, can make one embrace a whole lot of other healthy foods, simply by adding a minimal amount of salt or healthy oils will be a healthy way to achieve a healthy diet. Good Luck!
Carly
Awesome! You really should make a soup/stew cook book! I’ve never had lentils before..I wasn’t sure what to expect. This was delicious! It was even better the end t day as leftovers! I measured out some individual portions and froze to have later! Thank you for another awesome soup recipe!
Kate
Thank you, Carly! I don’t have plans for a cookbook anytime soon, but I love your excitement over this soup.
Nicholas Knock
Delicious! I made it and skipped the blending step because I’m lazy and it was still soooooo delicious!!! Highly recommend. I also only used 1 cup of water instead of 2 because I wanted it to be thicker. Delicious! I also used 28 oz of diced tomatoes with green chile because that’s what I had in the pantry. It tasted amazing. This truly is “best” lentil soup.
sadie
I really like this! I changed the spice profile a bit (coriander, cumin, and paprika…as I’m already making a curry for another recipes this weekend for batch cooking ;). But I will come back to the original next time.
Also, I add the toms and salt toward the end so as to keep the lentils from toughening. . .have made the mistake of having purchased old lentils in past…by using packaged. Never again. Always buy from the bulk section now, trustworthy grocers rotate their stock.
Thank you for this lovely soup!
Kate
I’m happy you enjoyed it!
Lama dakroub
Can we make this soup without the greens
Kate
If you prefer, although I think it helps make the soup!
Amanda C Metcalf
Smells great! Have not yet blended or added greens. Have some roasted butternut in the fridge to use up, may blend that and add instead :)
Derrek Q. Davis
How healthy is lentell opposed to others beans?
Kate
Hi Derrek! They both have their own benefits. :)
Amy
This soup was simple to prepare and so good, and everyone enjoyed it!
Thank you for sharing!
Ronald Fred
Phenomenal
Irene
ThIS is an easy recipe with great flavors and texture. I added some quinoa which made it even more delicious in my opinion.
Kaysey
Looking forward to making this soup this weekend! How much is in a serving?
Kate
Hi Kaysey! I hope you love it. Roughly 1.5-2 cups is a serving.
Iain Rankin
Made it last night – delicious Healthy filling and easy
Carol Berman
Just made this luscious soup – soo delicious! omitted the salt, hand squished whole canned plum tomatoes, used red kale leaves and finely chopped red stems. Used PC to simmer for 12 minutes quick release and hand held immersion blender. Put greens and stems in still warm pc covered for about 5 minutes. Took an hour and 13 minutes start to finish, but so worth it. Will definitely make again!
Leticia Henle
So good lentil soup and so easy to make. I will be making this soup every other week during the winter. I used red lentils and they cooked so fast.
Karina S Gronnvoll
This is by a pretty large margin the best lentil soup I’ve ever had. Another Cookie and Kate triumph! I used red lentils because it’s what I had, and it’s both pretty and delicious. To the capslock commenter who claimed this is unhealthy, go away! 1/4 cup of olive oil is not excessive for a large pot of soup, the sodium can be reduced if you’re worried about it, and <400 calories for a meal is not excessive for a normal adult. I have given "Love Real Food" to all my veggie family, and I'll continue to sing your praises and make my work mates jealous at lunchtime. Well done!
Kate
Thank you, Karina!
Cindy
Can you use red lentils?
Kate
Hi Cindy! You could, but cooking time and liquid would need to decrease significantly. I’m not exactly sure the amount without try it, sorry!
Ann
Hi! Do you think this could be made in a slow cooker? Advice?
Kate
Hi Ann, I haven’t tried it, but I believe others have. However, I still recommend to saute your vegetables for maximum flavor so not sure how much times you would save.
Emily Waffle
This recipe is delicious! I’ve made it twice and am recommending it to friends and family. Easy to make and healthy, keeps great for lunches.
I omitted garlic (allergy) added celery and used red lentils instead.
Love the lemon!!! I add extra squeezed on top before serving. Mmm mmm mmm!!
Arthur McDonald
Lentil soup wow best soup ever ,easy ,wholesome, and good for you making it every week in this weather Thanks Arthur Mc
Taylor Musgrove
Hey Kate, I use and love your recipes. Do you have instant pot instructions for this recipe?
Kate
Hi Taylor, I don’t! This is actually a pretty quick recipes so not sure how much the instant pot would save you – when you consider the time it takes to pressurize and so on.
Carole
Hi, we loved this recipe. I used cooked lentils so I added them just 5 minutes before the end of cooking time. I also omitted the two extra cups of water. It had just the right amount of spice. I will make it again. Thank you.
Mark
Substituted radishes for the carrots and added a dash of fresh oregano. Super tasty and great use of collard greens!
Christy
This soup is delicious. First made it a year ago, then again tonight. Need to make it more often!
Elaine Mintz
I made this delicious soup tonight and my family LOVED! It was the first time I can remember in a LONG time that everything went as it should and nothing got overcooked. I think the extra amount of olive oil, which you said made it creamier, helped the onions from overcooking. I will definitely be making this again. I wish there were more than a few spoonfuls left.
Kate
I’m happy you loved it, Elaine!
Shelley
Most flavorful lentil soup I’ve ever made. Flawless!!
JACKIE LALONDE
can you use sprouted lentils in the this soup?
Kate
Hi Jackie, I can’t say for sure, but I think so. Your lentils might cook faster than the time suggested within the recipe, so you might reduce the cooking time suggested in step 4—just cook until they’re nice and tender.
Lisa
I’ve used sprouted lentils before (TruRoots brand) and it was great. I didn’t reduce the time, but I also didn’t need to blend any. So, that may be a personal preference in texture.
Amanda
This is a great recipe I made a couple minor changes. I used canned lentils so didn’t add the additional 2 cups of water. That turned out great. I’m fairly new to cooking and spices so I didn’t realize this was a spicy dish. I don’t mind spicy but I’m suffering from perioral dermatitis and spicy makes it worse so in the future I’ll hold off on the pepper flakes!
Carol
Thanks for sharing your recipe. I have made it several times and have a pot simmering right now. Very delicious and hearty. Also very easy to pull together with items that are usually available in the kitchen. I have also tried your West African Peanut soup.
Paige
Another winner, Kate! This has become the recipe I go to when I want to cook meal I know my husband will love. I’ve made it three times already and am working on memorizing the recipe. :)
Deborah Shennette
This soup was wonderful. My first time making lentils. I look forward to trying more of your recipes
Jodi
I just made your seriously good vegetable soup yesterday and plan to make this one today. Love the addition of cumin and curry to your soups.
Sue
Great recipe!
To suit our tastes, I used more red pepper flakes and I added coconut milk at the end
Lisa
My husband & I just made this soup EXACTLY as written (used the the extra red pepper flakes and about 1 1/2 Tablespoons of lemon juice) and it is SUPERB! Easy to make, makes a ton ( more than 4 servings!) and makes your home smell heavenly while it’s cooking! I have really enjoyed all the recipes I have made from you website❤️ Thank you so much for making healthy food SO delicious!
Sha
I don’t own a blender. Can you skip the blender step without messing up the recipe too much?
Kate
Sure, you can skip it. The texture won’t be quite the same, but it will be delicious!
Martha Garcia
This recipe is the absolute best.
Laurel
So delicious! Hearty and “creamy” (due to using the blender.) I’ve made it several times and everyone loves it.
Mellyna
This lentil soup is amazing! I used red lentils, and cut the sodium down significantly by using salt free, homemade vegetable broth and increasing the herbs. I did add some Himalayan pink salt but very little. I had leftover cooked rice blend, so I served the soup over the rice. For greens, I added chopped carrot tops and spinach because that’s what I had on hand. Simply delicious! Your website is my primary go-to for the best recipes! Thank YOU!
Abby
This is my favorite lentil soup, hands down. I would make it for myself alone, but luckily the rest of my family loves it, too, including our picky 3-year-old! I always feel so pleased when she gobbles it down (and gets a ton of veggies and plant-based protein) and says “It’s so good!” Thanks so much!
Mare D.G.
We’ve just gone, vegan….well, for the most part. Anyway, I made this for the first time tonight and it was a hit! I added Orzo pasta to my daughter’s dish because she’s not a huge fan of beans, and yep, she scraped the bowl clean. SO much flavor in so little time. Thank you!
Cheryl
First time trying lentil soup.My trainer had a recipe that didn’t seem to flavorful so I tried this. ABSOLUTELY LOVED IT.I wonder how many calories are in the whole pot? Will be telling everyone about this
Kate
Hi Cheryl! I’m glad you love this soup so much. The nutritional information is below the recipe. It’s by serving so take that time the number of servings. I hope that helps!
Sha
Thank you very much! Am very excited to try it now.
Mandie
This is one of my favorite go to recipes! My daughter loves it, she’s 13! I add a little more kale. It can be played with, I have also added chicken breast! Thank you for sharing it!
Sandy
Delicious, though it would be a little too salty for my taste as written. I used no-salt tomatoes and still only used 1/2 tsp of salt, which was plenty. I will probably use a little less next time. Thanks for the recipe!
Rico
Great soup. Nice spice mix. Subbed chicken broth and also added celery. Red pepper flakes a plus. Might add potato or double the lentil next time. Blending is a pro tip.
Pam
This vegan (yay!) soup is as good as it is easy to make! I loved it and will make it often.
Kerry
This is my go-to soup!!!! It is delicious!! I’m quite liberal with the roasted red pepper flakes as I like it to have a little zest. Everyone I’ve served this soup to has loved it and asked for the recipe. Yum!!
Shama
Hi
I really want to try this but never used brown or green or brown lentils before.
Is there a name to these lentils to help me find it when I’m shopping?
Also will the kale add a bitter taste to the soup? I’m just wondering if I should pick spinach or kale.
Kate
Hi Shama! They might be called French or just green lentils. It depends on the store and variety. I hope this help! Kale is a good substitute in this one.
Kim
I started eating lentils because I found out I had moderately high cholesterol. I tried several lentil recipes, but this is hands down the best one. Now I can be healthy and happy! :D
Sandra Groch
Best lentil soup ever. I substituted one cup of water with coconut milk, used organic red kale, and added two splashes of Cholula sweet habanero sauce. It is really the best-ever lentil soup. Add crusty sourdough bread to the list of ingredients. :)
Lisa J
Absolutely delicious. This has become a staple in our dinners and usually make it about once a week. Literally the best lentil soup I’ve ever tasted. The husband also approves! :)
Amy
Excellent recipe, prep time is a little more like 15- 20 min. (maybe I’m slow??)
I used just 1 teaspoon of cumin and chopped swiss chard as the green
It is very satisfying and hearty….serve with corn meal muffins and a salad for a delicious dinner
We really loved this soup!
Jill
Loved the soup and super easy! I added a handful of cashews to the blender puree, and added a few tbsp. Of tomato paste at the end
.
Micheline
After all this time I still make this soup every week. Thank you a million! It’s perfect
Rose Nicholson
Awesome soup! The lemon at the end makes it extra special. I didn’t blend and it thickened up nicely. I also added some orange peppers I had on hand and celery. Will keep this one in rotation for sure!
Samantha
Made this tonight. Very tasty! Also added black beans. I could see a lot of good variations for this too.
Kristin
This is by far the best lentil soup I have ever made!! Thank you, Kate!
I often find the spices called for in recipes are a bit light for me and I have to add sometimes double what is called for; not with this one. The only edits that I’ve made are sometimes including brown rice.
And after months of taking so many recipes from this site for free, I finally bought the cookbook Love Real Food – The only cookbook I have that doesn’t just sit on my shelf!
Theresa ryan
I made this I love it…however I made 2 changes I didn’t put curry in because I didn’t have it so I put in a 1/4 jalapeño seeded and cleaned. It was delicious, my mom favorite soup is lentil and she really liked this version …..⭐️⭐️⭐️⭐️⭐️ Terry
Terry ryan
I made this I love it…however I made 2 changes I didn’t put curry in because I didn’t have it so I put in a 1/4 jalapeño seeded and cleaned. It was delicious, my mom favorite soup is lentil and she really liked this version …..⭐️⭐️⭐️⭐️⭐️ Terry
juli
LOVED IT! Will make it again and again. The Curry Powder makes the soup, I think! It’s that little “what’s in this” flavor!
Claudia
I am a long time member of ATK! Great recipe Kate! I really enjoyed this soup! Excellent flavors!
Lauren
I made this a month or two ago in the peak of Utah winter and it was so cozy and satisfying. Obviously, if you do not like lentils you will probably not love this but if you do, it is totally worth making. It was just as delicious reheated and because of the lentils was very filling. Thank you Kate for another awesome recipe!
Andrea Iskaros
This was seriously the best lentil soup I have ever made. Perfectly flavored. I added 2 ribs of celery and 1 sweet potato for some added veggies! Thank you so much for sharing. This is now my go to recipe!!!
Deb
Made this today! It’s amazing with the right touch of spice!
Wendy
What type of lentil is the best to use for making this soup?
Kate
Hi Wendy, standard brownish-green lentils work great in this soup. I imagine French green or black beluga lentils might also be nice, but might require a few extra minutes on the stove. I would not use red lentils, since they cook very quickly and fall apart.
Angela Blanch
I have made this twice now and my family is requesting a third time. I vary the greens. The first time I had spinach and kale on hand. This time I had kale and collard greens on hand. I add more red-pepper flakes and learned not to be afraid of the lemon! thank you so much – this is a family favorite. I didn’t have any blenders in our aribnb this time and it’s still delicious.
Kate
I’m glad you were still able to enjoy it, Angela!
Catriona
Made this today and I’ve got to say it was delicious! Full of flavour, quick and easy to make and very healthy. Love that it is naturally gluten free too. I wasn’t sure about adding the lemon but it lifted the soup beautifully. I used cayenne pepper instead of red pepper flakes as I couldn’t source them even in our local Indian shops. Will definitely make this again.
Kristian
Love this recipe and your website.
It tastes delicious and was very easy to prepare.
Thank you
Kate
You’re welcome!
Mary Ann Alulis
Made the best lentil soup last night. Delish. Had no kale, but I threw in some vegetarian crumbles which gave it a nice texture. This is the third recipe from your site that I’ve made.
Haven’t been disappointed yet!
Lauren
Hi Kate (and Cookie), this lentil soup is my new go-to-make-for-others delicious soup! It is flavorful, creamy, hearty and a touch sweet, somehow. I am learning, recipe by recipe, how easily your creations come to life and what an impact they make at the table! Your site is becoming my go to “what’s for dinner?” site. And I am so grateful. I enjoy your voice, your succinct style and your pantry staples philosophy. Carry on! And thank you!
Kate
Thank you so much, Lauren! Your comment totally brightened my day. :)
Kate
I love to hear that! Thanks for sharing, Lauren.
Sarah Ward
Kate, thank you! this is THE best soup recipe! I’ve made it every week since discovering it. Tripling most ingredients and freezing. I use mung beans, puy and red split lentils. I have it for lunch most days and my family eat it at weekends, which is amazing as it is the first time they’ve eaten lentils, willingly :D
When serving I add a dollop of natural yoghurt (or a healthy creme fraiche), sunflower and pumpkin seeds and the chilli flakes as my children are young.
Lynda
This fast and easy using pantry items already keep on hand. More importantly The Best Soup Recipe Ever. You can do so much to this to make it unique each time. I keep in mason jars for lunch boxes. Keep’em coming.
Stacey Hosier
This seriously is the BEST lentil soup.
Ashley Colford
I realize I don’t have veggie broth – can you use chicken or beef instead?
Kate
You can, but of course will impact flavor some and I recommend vegetable broth. :)
Dan
Awesome!! Have had and tried numerous lentil soup recipes but this one is THE BEST EVER.. in my humble opinion. Added some small Yukon potatoes and Celery.
Thanks for sharing!!
Therese Poad
I love love the lentil soup. I’ve made it 4 or 5 times and have even had some of my meat loving family tell me it was awesome! I do serve it with feta as a garnish and just warm. Room temperature seems to bring out the real flavour in so many foods. Thank you sooo much for sharing. We too have 4 dogs, 2 cats and 2 horses.
Carol Love
This is my second time making this soup and my new favorite lentil soup! Thank you!
Troye
So delicious! I don’t usually leave a comment but this is perfect lentil soup. I’ve made it twice and this time I used crushed tomatoes (what I had on hand) and tossed in a handful of quinoa the last 15 minutes of cooking. No need to blend with the quinoa to thicken. Just fantastic!
Rebecca
This is THE BEST LENTIL SOUP! We love it at our house and make it often!
Also, wondering if I could use frozen kale? Or would that mess with the texture?
Kate
You could try it! I’m glad you love this soup, Rebecca.
Becca
I added celery and great northern beans – like the lentil soup in your cookbook – and was so happy to eat this every day for lunch. Time for a second batch!
JMK
Awesome recipe! Didn’t change a thing and it was delicious!
Lisa Hodson
Made this was delicious. So pleased.
Rebecca B.
Made this last night and it was delicious!