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.
Keith Smith
Awesome and easy! Definate keeper.
Theresa Butler
This really was the Best Lentil soup it was very tasty, healthy, good, and very easy to make I used the kale I bought fresh batch so I used more maybe 2 cups. I forgot to put the lemon in at the end. But really was delicious!
Stuart
Yeah, this is a big keeper for me for lentil soup. I just made it according to recipe, and it tastes delicious. I was once a chef (in a former life), and my only caveat would be limit the sodium as much as possible–whether in the canned tomatoes, broth, or as an added flavor enhacer at the end. A great recipe nonetheless!
LeeAnn
Absolutely Delicious!! Made this the 4th time ..
Sam McNamara
Genuinely the BEST lentil soup. It’s a staple in my house and has been for the last year, thank you!
Nour
Unfortunately this wasn’t my favourite recipe. While it doesn’t taste bad, it has more of indian flavouring to it due to the curry spice, so it ends up tasting more like a curry than a soup which I wasn’t expecting. I do love indian curries, however, this isn’t a hearty soup like I was hoping to make
Ky-Le Vuong
Wow, I’ve made several Lentil Soup and this one is The BEST as the recipe title says: The Best Lentil Soup.
Tasty, well balanced and definitively a keeper.
Many thanks for this great recipe and looking to try many more from your site.
Ky-Le
Bradi Palomarez
I noticed this issue too the first time I made it. The second time I completely left out the curry power and I loved it! Maybe you could try that
Sarah
Thank you for the review. I am a little hesitant to try this as curry doesn’t agree with my stomach or palette. I was thinking of omitting it. But wasn’t sure if anyone had suggestions of a replacement spice which I know wouldn’t make it the “Best Lentil Soup” but maybe the “2nd Best”?
Kate
Hi Sarah! I curry really sends this over the top, but you could try omitting it. Let me know what you think!
Sarah Chang
Thanks for your quick response, Kate! So kind. I will let you know how it turns out. Thanks!
Liz
I’ve made it without the curry and adding extra cumin, and it’s great. I also double the carrots and add 2 chopped celery ribs. Excellent!!
Jane
This soup is fantastic, I have made it many times now. It’s quick, easy and inexpensive. I serve it with fresh made bread rolls and it’s special, I serve it with toast and it’s filling. If I have left overs I often add diced smoked tofu, thicken it up and make pies with it. My son loves them heated anytime.
Thank you for this handy, tasty recipe
Jane
Sarah
This was thee most incredible vegetarian soup that I have ever eaten! I don’t have enough wonderful things to say about it, but it was si,ply amazing with the added curry-wow! I just started the vegetarian lifestyle about 5 months ago and your recipes are what is keeping me going! Thank you!
Kate
I’m excited to hear it, Sarah! Thank so much for sharing.
Michele
Hello – I really want to make this soup, but as I am on Weight Watchers, I need to know how much the serving size is. I put everything into the calculator, but could you please tell me what amount, in cup size, is one serving. Thank you so much!
Kristi
I need to know the servibg size too please!
Jeanette
Based on the fact that there are 4 servings by her estimation and 9 cups of liquid on top of veggies. I would think about 2.5 to 3 cups would be a serving.
Pam
This is, indeed, one of the best lentil soup recipes I’ve ever made. It’s the choice of spices imho that really make it a stand out. Unlike some other reviewers, I disagree that the use of curry gives it the dominant flavoring of such. In fact, as a big fan of curry– I don’t notice it at all. Rather, I find that all the spices work to create the most flavorful harmony. I also appreciate that this is not a labor intensive recipe to execute. This is my new favorite soup. My former favorite– chickpea, coconut curry.
Sarah
Absolutely delicious!
Kim
Very quickly has become a household favourite in winter. Such a great versatile recipe to add in what ever veggies i have in the fridge that i have left over. I like to add in sweet potato and pumpkin to give it more body and thickness! Highly reccommended!
gaia
so good thanks!
Beth
This look so good!..I can’t wait to try it!..Thank you for the recipe
Jennifer cameron
Great. I used some green pepper . I always add celery also to it
T
delish! i made this soup as described and i loved it . looking forward to using more of your recipes. i am a newbie to vegan cooking and eating.
Melissa
I CANNOT get enough of this soup. I’m not a vegetarian but consistently make this once/twice per month for a few reasons: it’s sooo dang good, it’s incredibly quick and easy to pull together, it’s super cheap for the amount of food it makes, and it keeps super well so I can eat on it throughout the week or freeze individual portions if needed. Cannot recommend highly enough!
Paula
Amazing!
Heather Holliday-Gomez
Absolutely delicious warm tummy food. I am now a lover of lentils.
Tiffiney Gee
Dayum fine soup!
Sylvia
I just made this today, following it almost to the letter (I added sweet potato and cilantro), and it was so delicious. Lentil soup is appropriate at any time of the year, even in July. Thanks for your recipes!
I Peters
Delicious, easy, colorful, economical, and healthy! Can be made kid friendly using less spices.
Tereza
Made it multiple times over past year and my absolute favorite, making one right now! Everything I have made from your recipes turned out great! Thank you!
Kate
You’re welcome, Tereza!
laura
This was just okay. A little too salty (I used better than bouillon, so I cut back the salt to 1/2 tsp but should’ve left it out entirely) and otherwise a little…bland? Love many of Kate’s recipes, but I probably won’t be making this again.
Kate
I’m sorry you didn’t love this one, Laura. The better than bouillon could have made a big impact overall. I appreciate you sharing your method and feedback.
Sage
This is definitely the best I’ve made and tasted yet. I have made many many dal soups over the years, but my very foodie family and my toddler ate this up! All your tips and explanations really helped pull the taste together. A very wholesome flavor. Thank you!!
Gail Howard
I have made this soup several times, it is a staple recipe for me. It is soooo good. I use an mini instant pot, so reduce the liquid by 2c. and the tomatoes are 15 oz can. Otherwise use ingredient amounts listed, except I salt at end of cooking. It also freezes well. The cooking time for instant pot is 15 minutes manual pressure and natural pressure release (used brown lentils).
Kate
Thank you for sharing, Gail! I appreciate your review.
Barb
Beautiful wholesome soup. Thank you! Followed your recipe exactly and it was a perfect blend of flavours. Love your site and your beautifully crafted recipes.
Barb
Sylwia
Making it next weekend . I will skeep most of st as 2 babies will ( hopefully) be enjoying it !
Steph
Second time to make this delightful soup…this time for my son’s household of five. Tripled the recipe to have plenty for them and our house of three. It comes together easily and is forgiving if I mismeasure. Thanks for the yumminess. Here’s to the mighty lentil and good health to all
Kate
So happy to hear it! Thanks Steph, for letting me know. Stay well!
Phuong
So very good!!!!! This recipe is incredibly delicious. Very easy and healthy
Kirsten J McSpadden
I make this soup at least twice a month, it’s sooo good and super easy! A family favorite. Thank you!
Sarah Bright
Hi! I just finished making my 3rd batch of this wonderful soup. Thank you so much for sharing! The first two times I used commercial organic chicken broth but this time I have made vegetable broth (recipe from Anerica’s Test Kitchen’s cookbook) and I’m so excited to try it! I add a dollop of pomegranate molasses and some turmeric, plus extra garlic, but otherwise I follow this recipe pretty closely. It’s so good!
Kate
Thank you for your rave review, Sarah!
Katherine
Loved it! I’ve just started growing veggies and had a whole lot of kale so was looking for recipes. This was a perfect warming meal for the family.
I used 3 fresh tomatoes instead of canned, fresh thyme instead of dried, and red lentils as that was all I had in the pantry. Worked a treat.
marta ramirez
Delicious!
Shawn Dearin
I have not made this soup yet, but a hot tip. The next day after making the soup, puree some of it cold in a food processor. Then put in a bowl, add enough quick oats to form burgers. Then bake them on parchment at 350 for 20 ish minutes,flip over half way. Or fry them up. So good I make lentil soup for the burgers the next day. I also tried grinding the quick oats first as well then adding to the pureed soup to form burgers, also good.
Flor Guzman
We love this recipe! It’s so easy to follow and complete. This will be a staple dinner in our family for years to come. Thank you!
Viktoriia
Delicious soup!Thank you so much for amazing recipe!
Natalia
Awesome recipe! Thanks Kate!
Kate
I’m glad you loved it, Natalia!
Mercy Nakamura
I was surprised at how much I liked this! I’m not usually a big curry or cumin fan, but the soup doesn’t really have a curry/cumin flavor. Just a yummy flavor! Definite keeper.
E. Solanas
Absolutely delicious; balanced, complex flavour with an easy to follow recipe. I have made this many, many times–always with the same delicious result. Thank you
Madeline
My mouth is watering when I read your enticing recipes, which I would love to make, but I can’t print them. Please help!
Thank you, Madeline
PS. I just subscribed to your Newsletter. Can’t wait to make many of your recipes.
Imogen
This is by far my favourite soup recipe! Always turns out delicious, thank you!
Anita
I’ve been looking for a decent soup for ages; my 6yo granddaughter has recently decided she’s not eating animals any more, so we have been experimenting with lentils etc, which she loves.
This soup is divine. I did leave out the oil except for one tablespoon, but otherwise I followed the recipe.
She loved it, and the leftovers were used as a sauce for her spaghetti, and the last bit was thickened with extra lentils and made into a pie.
Thank you so much.
Barbara
I made this soup several times and it’s wonderful. I think the secret might be adding lemon at the end. I add extra cumin and curry since I like the spices.
Kate
I’m happy to hear you loved it, Barbara!
Chris
Tweaked it a bit for my taste and it was delicious. My gf never liked lentils as a kid and I’ve never made lentils myself before, but we both loved it. Added an extra onion, extra garlic, and subbed a cup of water for a can of coconut milk. I also used a whole bag of lentils so it turned out more like stew (added more water though to adjust), but it’s definitely tasty and gonna be a staple.
Mike
Freakin’ awesome. . . I needed a good piece of french bread to go with it.
Mary
Hello Cookie and Kate – I thought you might want to know that I found your recipe by googling lentil soup. It was the 2nd article. A pretty good showing for Google. I made the recipe without ‘cooking’ lentils, I chose to use canned lentils. The soup came out delicious. On a side note, I’m a soup lover but haven’t made soup in a long time. This was my first recipe in a long time. Thanks for putting a smile on my face.
Mary
Helen Kristina Tindel
It’s pretty delicious and gets bonus points for being easy & fast! I used collard greens and didn’t measure anything.
Julia
So delicious and easy to make! I will definitely make it again.
Trish moroney
Hi Kate and Cookie,I make your best lentil soup during our West Australian winter which is June-August.We love it and use our own lemons if I dont have tinned tomatoes I dice up fresh ones..I have some vegan /vegetarian friends so great to make ahead of time.
Trish
Melanie M Tayler
Curry is a blend of other spices. Thus, the curry you buy can vary greatly in taste. Do you have a favorite brand that you use? And, where would I buy it? Thanks so much for responding.
Kate
Hi Melanie! I like Frontier Coop spices and tend to be my go-to. Curry can vary, but I find most work well with this one depending on your taste preferences.
kubo
I loved this soup! I only had a can of tomoto sauce and that worked great! I also used 1.5 Cups of homemade Chicken stock and no extra water in a crock pot and it was amazing. I am definitely making this one again!
Ashleigh
Just made this lentil soup and it really is the most delicious soup. I was not going to blend a portion of it, but decided to in the end it really made the soup perfect. My new favourite recipe!
Melanie
I made this soup exactly as directed, except for using half the tomatoes and using 1 1/4 cups of lentils. Very, very good. Will definitely make again. I used McCormik curry powder. Curry is a blend of other spices, so you need to get a good curry powder.
Five star recipe.
paul muller
I made this soup per the recipe, except doubling the collard greens. I wondered if I had the right curry powder, the yellow McCormick stuff, because it didn’t seem to fit but another post reassured me (it works!)
Well this soup is wonderfully hearty, pretty easy and economical for a nubie like me, and most amazing was the fresh lemon (juice and zest) flavor – outstanding. I can’t get enough.
Thank you for the great recipe!!
Kate
I’m happy it turned out, Paul! Thanks for your comment.
Melanie
Thank you for letting me know
Lynne Olivier
I can tell that this soup might be delicious, but the lentils are still tough after 2 hours. I’m beginning to think they are NOT going to get soft at all. It would be good to know going into the recipe why lentils don’t cook soft, since the soup is a complete failure if they stay tough.
Margaret
If you’re lentils aren’t fresh they will take longer to soften. Try buying a fresh bag next time (check the date) and I think you may find that they cook quicker. I had this problem once when I used a bag of very expired lentils. Try it again, this recipe is really the BEST. My sister made it for me last week and I’m making it again today (90 degrees yesterday in CO and 32 today). It is a bummer when you go to all the work to make a recipe and it doesn’t work out. Don’t give up!
Lauren Crangle
Hi there. I made this recipe tonight for my family. My husband loved it and my 4 year old asked for seconds. It was to full of flavor with not a lot of prep or cleanup. I will be making this again.
Kate
That’s great, Lauren! Thank you for sharing.
Isabelle K
This was really good! You honestly can’t mess this recipe up. Super straightforward. Although I think that you could totally do 3 cups of kale, easily. 1 cup is really a sparse amount once its all cooked. But I do like kale a lot, so it depends. Also the fresh pepper is a must!
Helmarri Anzo
I didnt have all the ingredients and it was still a delicious soup. Will be making it again. Thanks so much.
Martha Roberts
Absolutely loved this soup. It was easy to adapt the recipe for my Thermomix which made it super easy, I blitzed the whole lot before adding some frozen kale so it was a smoother soup than the original recipe pictures, I think it will be a Winter favourite in our house.
Scarlett
Wonderful! My tomato sauce is a little bit over but the soup still tastes good.
Kate
I’m glad you liked it, Scarlett!
Caroline
Is vegetable broth something you make with a stock cube or something you can buy in the supermarket?
Kate
Hi! I buy mine at the grocery store. I haven’t perfected a homemade version just yet.
Sandy Lerew
This soup if full of veggies and lentils. I added quinoa for added protein. It has great flavor. I have saved as my favorite!
Sharon
It was the BEST Lentil soup recipe. Delicious.
Mary
Delicious! I like adding some potato to the recipe to make it a little bit creamier although it is still great without it!
Jann
It was good really good but I chose Collard Greens and I pulled most pf them out with tongs. I don’t like pulling stems of Kale so going forward will use spinach.
Jayne Doughty
Gross gross gross. Easy to many tmatatoes. Didn’t not work with the curry. May liked a little if not call Lentile and proceed for you talk about it as the best. Friends and families giving you the rhums up doesn’t count. Whish I could give it a zero star rating. Wasted time, wasted money!
Jack Black
Calm the f*** down.
Ashley Del Pino
Hi Kate! Do recommend dry or canned lentils for this recipe?
Kate
Hi Ashely! This is designed for dried.
Trish
This was amazing!!! I added a bunch of veggies like zucchini and kale at the end and it was flawless! Thank you!!!
Melissa P
Super delicious! Has restored my faith in lentils :-) we will definitely be cooking this again! I found it worked well with frozen spinach in lieu of fresh kale. Thanks for the recipe!
Jamie
Came out better than expected! First time making anything like this and it is yummy. Thanks for the recipe!
ALEXANDRA OVIEDO
I just made it and It was absolutely delicious!! I didn’t have curry powder so I used turmeric/chili/coriander mix.
Yinka
Wow!! I have been making lentil soup for years…but this beats all recipes hands down. Thank you very much for sharing this recipe.
Kate
You’re welcome, Yinka!
Jody
This soup is amazing.
I have made it several times and shared with others.
It is easy to prepare and uses ingredients from your fridge and pantry.
Don’t tinker with the spices. They are the perfect combination enhancing the deliciousness of this recipe.
Lisa
Beautiful soup. Spices worked really well,tasty and healthy! Got some in the freezer for later!
Susan S
I. Love. This. Soup.
Making a pot to share with a co-worker recovering from surgery. This time, adding cabbage, sweet potato, bell pdpper, celery and bay leaf. Might even throw in a handful of pasta. We’ll see.
Mitchell Wilson
Delicious soup! Definitely adding this to my list of regulars.
Dee
Hello, can I use red lentils?
Kate
Hi Dee! It could work, although liquid and cooking time would vary as red lentils significantly less time.
Stephanie Licon
I have some lentils hanging out in my pantry. I love that I have EVERYTHING In my pantry already! Simple is best. (I am ashamed… I may have to use frozen kale :()
haneefah s abdullah
i made it it was delicious! have the stuff to make it tomorrow!
Pam
Super easy and delicious!
Janice
This recipe is very good indeed! I added half a zucchini and subbed the water for more chicken broth. Makes for a very flavourable, easy dinner! I’ll be making this one again for sure.
Pauline Oetzel
Kate- I LOVE your website. Every time I search a delicious vegetarian/vegan recipe you are always the one I use and with great results. I grew up on lentil soup but lately my soup hasn’t had the good flavor. Your recipe is delicious!
Also the other soups you mention so appeal to me and make me go
Yum. Thank you for this great site. You have become a familiar friend.
P. S. I also love my Vitamix and Le Creuset pot!
Diana
Loved it! I was scared to add the curry but if it tasted this good without it, I sure it would be delicious with it too. Will try next time or put a little in my bowl this week. Anyone low on ingredients, I didn’t have carrot and I forgot to add the greens. Awesome!
Lena Madden
Would red lentils work in this recipe?
Kate
Hi Lena, I haven’t tried it, but they may work. Since they are more delicate and take less time and water to cook, you would need to adjust these two elements. I’m not sure by how much without testing it.
Alan W. Irwin
I found this recipe via google because I was out of coriander and looking for lentil soup without it, and the result was much better than the recipe I was using before! Some extras I tried were to use both Kale leafs and stems, and both carrots and carrot tops (since I believe in using most of the plant whenever possible.) I made sure to chop the tough Kale stems and carrot tops extremely fine, and that worked well. So thanks very much for this fine recipe, and as a new(ish) cook I will be looking at more of your recipes.
Leigh
Thanks! This recipe saved me when I was too lazy to go grocery shopping this evening.Other than substituting fresh diced tomatoes for canned, I followed this recipe pretty faithfully and it was fantastic. I can see myself making this a few times this fall. This could so easily accommodate a lot of late summer/early fall veggies.
Peggy
I made the recipe. It was delicious. Will make again!
I tweaked to my liking: used broth to sauté veggies. Added additional garlic. Puréed an additional cup than.
Kate
Great to hear, Peggy! Thank you for taking the time to review.
Anna-Maria Mersov
Can you substitute red lentils for green lentils in the same amount?
Kate
Hi Anna! Red lentils require less cooking time and less liquid. I know others have tried it, but I haven’t personally. I would suggest using my perfect lentils as a guide.
Lynn
I followed this recipe as instructed and it was the absolutely most delicious soup I’ve ever made!!!
Kate
Love to hear that, lynn! Thank you for sharing.
Preeti Khorana
Looks like a great recipe. I have to try this for sure this winter
Kate Bailey
Oh wow – I didn’t know if I could believe it to be “The Best”. When I looked at the ingredients, I thought it had that potential. I made it with the greens in my garden (celery leaves, cauliflower leaves and some spinach). It simply is the best lentil soup I have ever had. Thank you so so much
birdnerdgirl
This is delicious!!
Substitutions I made and it still turned out fantastic!!
Didn’t have curry powder – used a little more cumin than called for, and added turmeric & paprika
Didn’t have canned tomatoes – used fresh tomatoes with a little tomato sauce
Didn’t have veggie broth – chicken broth
Added squash & zucchini
Annabel mednick
Mmmmm, super and fab, added a bit too much water, so popped in some red lentils at the end… (and fresh chard from the garden) thanks
Judi McClendon
DELICIOUS
Kate
Thank you, Judi!
Mateusz
Hi,
I love lentil soup. Tomorrow I am going to cook yours one. I have got one question about carry. I got red carry paste. Can I use it? If yes how many spoons?
Mateusz
Kate
Hi! I haven’t tried this with curry paste so I’m not sure about the overall taste and how much. You could try it and start with the recommended amount and adjust by taste.
Joanne
First time lentil soup maker. This recipe is perfect! Easy to follow and not many ingredients. We used frozen kale and it was great. We are making it again tonight.
Linda k Stremmel
I loved the soup. I forgot to add the water but I used whole canned tomatoes, lightly drained and there was enough liquid so the water wasn’t needed.
I also omitted the lemon juice cuz I forgot.
Hubby loved it too!
Carly
Always use red wine vinegar in place of lemon and add a lot more kale because I like it. Best soup ever! Anyone who eats it wants the recipe.
EP
This was indeed an extremely good soup, delicious and rich in flavours, easy to make. Thank you for the recipe!
Aly
This soup is my go-to soup for when I’m feeling under the weather or want to eat something that feels “healing”. I usually substitute spinach for the kale. Today I didn’t have any canned tomatoes so chopped up some roma tomatoes and it worked like a charm. I LOVE the additional of the curry powder and think the lemon at the end is essential to brighten it up and take it over the top! Thanks Kate for all the wonderful recipes!
Kate
This soup is perfect when you aren’t feeling well! I’m glad you love it and hop you are feeling better, Aly.