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.
maria
Kate! Let me jump on board with the others to say how much I loved this recipe! The lemon at the end was such a great addition! Sharing to FB now!!!!
And my carnivore hubby even really liked it! (we cooked some spicy sausage for his serving!)
Kudos!
Kate
Thanks so much, Maria! :)
Maggie
Just made this and holy moly, it is delicious! I’ve never been let down by your recipes, thanks for another home-run!
Kate
Hip hip! Thank you, Maggie!
Connie
My whole family loved this amazing soup! I will definitely try more of your recipes! We are vegetarians not vegans, so I added a plop of goat cheese to the top as I served it. Thank you!
Kate
Thank you, Connie! Happy to hear it!
Deanna
This soup is very delicious! I make it at the beginning of the week and bring the leftovers for lunch all week. I usually add some potatoes to the soup, because who doesn’t love potatoes?
Kate
Yum!!! So glad you’re enjoying this one, Deanna.
Lenora
I am constantly on the lookout for hearty soup recipes and have a few core ones I love, but find that many recipes look good, but disappoint. I just made this one today and it is delicious! I followed the recipe exactly except I used a a whole bag of mix of kale, chard, and spinach. Thanks for the recipe!
Kate
Thank you, Lenora! Glad to hear it! You might enjoy my quinoa vegetable soup, too, which is based on this one and very hearty.
Stefanie
My bf hates chunks of tomatoes… Think I could use crushed instead? If yes, prob less than 28 oz right? Thoughts?
Kate
Hey Stefanie, that’s a good question. Crushed should work fine. Maybe just add half the can, taste and add more if you want to!
Leigh williams
This looks amazing…what are the “yellow” pieces I see in the pic?
Roxy
Carrots
Molly
They almost looked like butternut squash which I would imagine would be great tasting too!
Kate Smith
I see that you drain the tomatoes before adding to the soup. Do you ever put the water from the tomatoes back into the soup?
Kate
No, I never did. You can add the liquid if you’d like a less thick soup!
Meg
I love lentil soup and this one is outstanding! Spiced perfectly. Beautiful to look at–which isn’t always true of lentil soups–and delicious/nutricious! Thank you for the recipe.
Kate
Thank you, Meg! :)
Ellie Spooner
Hi
I made this soup and my very carnivorous husband says it’s the best soup I’ve ever made. Thanks very much
Kate
Woohoo! Thank you, Ellie!
Debra
I made this last night and it is literally the best soup I’ve ever made. Thank you for the recipe! I’ve never even had lentil soup before but I decided why not. Leftovers for lunch today!
Kate
Woohoo! Thank you, Debra!
Sherry
I made this soup for my Pastor and I for lunch yesterday. It was wonderful Kate! Thanks so much!!! I shared the recipe with her too! :)
God Bless,
Sherry
Sierra
My husband doesn’t care for curry, so I subbed chili powder for it. It was excellent!
Barb
So delicious and easy – thanks for a knockout recipe! Glad I found your blog! :)
Julie
Fantastic recipe! I added fire roasted tomatoes, because it was what I had in the pantry, and it worked really well. Also subbed spinach for the greens. Excellent recipe. Will definitely put this one in our rotation!
Kate
Thank you, Julie! Happy to hear it!
Scarlett
hands down my favorite lentil soup. i love changing it up and adding different veggies. my fiance loves it and he’s not vegan! :)
Kate
Thank you, Scarlett! Happy to hear it!
Cheryl
Made this soup today for dinner. I am always looking for healthy vegetarian soup recipes, and this is the best lentil soup I have ever tasted. I used rosemary infused olive oil to cook the vegetables, as I thought it would blend in well. This is definitely a keeper. Thanks so much for sharing your recipe!
Kate
Hooray, thanks Cheryl! Your rosemary olive oil sounds delightful.
SoupNut
Excellent soup! Of course, it’s hard to go wrong with the golden trio of tomato/garlic/cayenne but I had never seen a lentil soup with tomatoes in it. What a shame that is! I loved the soup, and will definitely be making it again soon. I am going to try it with less curry powder next time.
Kate
Thank you! I love lentils with tomatoes. Glad you do, too!
Sue Schneider
As I was packing up to leave our NC mountain home on Thursday to return to Charlotte, I was hit with a case of motherly guilt since my daughter was coming the next day with some Chapel Hill Med School friends to study by the fire over the long MLK weekend. The fridge was bare! I opened the pantry door and found a big jar of lentils and after some googling I found this wonderful recipe. Thank you.
I have a question – why did my lentils not soften? Was I supposed to soak? I have had the same problem in past. I used a blend of yellow, green and red? (There were 3 types I had mixed in a jar.)
Meanwhile, I adapted the recipe to use what was on hand(and add protein since it did not need to be vegan)….liquids were chicken and vegetable broth plus water, chopped leeks instead of onion, a ham hock, no carrots….after cooking maybe an hour I used an immersion blender to try and soften….
long story short – despite crunchy lentil pieces, it was delicious! My daughters’ friends requested the recipe and I just sent….
and thanks kindly for lentil softening advise!
Redeemed Mom in NC
Kate
Hi Sue! One of my dear friends/former roommates is in med school at UNC. :) I’m sorry your lentils didn’t soften! Lentil cooking time varies, depending on the age of the lentils (they vary in moisture content, and fresher lentils generally cook faster). They probably just needed longer cooking time, although an hour is quite a while. Soaking would help, and it’s probably worth doing if you know your lentils need some extra help. I’m glad they still enjoyed it!
Milan
I NEVER comment on recipes….but I felt this needed another 5 star review. Followed almost exactly with a great result. I used a full head of kale (it was going to go bad) and added cilantro (because I love it). AMAZING soup. I am always adding more spices and flavours…didn’t add any additional spices to this one! Absolute new favourite.
Kate
Thank you so much for taking the time to comment, Milan! I appreciate it! :)
Kecia
Kate, as usual, an awesome recipe! Today, I am now a believer that it does not take collard greens that long to soften. And they even taste better when they are not soggy! The lemon really made the taste pop. I used the red lentils, and it came out great. The lentils were not as soft as I thought they would be, but they were still good, and I actually enjoyed them with a soft crunch. Definitely a keeper!
Kate
Yay, glad you agree with me on the collards now! Thank you for your comments, Kecia. :)
Susie
Fabulous soup! On my first attempt, I was brave & doubled the recipe to share it w/our neighbors. They raved about it & so did my husband!
Best lentil soup–ever! Thank you!
Kate
Awesome! Thank you, Susie!
Valerie
Needed to use up some lentils, and found this soup. I shared this with two friends and my vegan daughter. Everyone loved it – it’s so gratifying to hear their spoons scooping up every last bit!
I’m not a spicy food person, so I left out the red pepper. The lemon juice really brightens it up. I will definitely make this again.
Kate
Thank you, Valerie! Happy to hear it!
Mel
Just made this tonight, realising that I had made this amazing soup once before! I added cider vinegar in at the end with the lemon juice and my greens were made up of kale, baby spinach and some chard I had picked from a friends garden today. The soup is so wholesome and takes me back to my childhood. My husband is not a vegan like me but is easily swayed when he has food like this. I really love your food and website (and of course Cookie) Kate – keep up the great work!! Mel
Kate
Thank you so much, Mel! Glad you rediscovered this soup! Your version sounds fantastic.
Mel
PS I meant to give you 5 stars but for some reason I was only able to select 4!
Beth
Came out delicious! My 16 year old son said “I am literally addicted to this soup” and had 4 bowls! We therefore finished a pot in one evening. I was looking forward to leftovers…
Kate
Four bowls! Those teenage boys are impressive. So glad you all enjoyed these!
Julie Lee
Absolutely Delicious and so easy to make! Thanks again, Cookie and Kate, for another keeper!
Kate
Hooray, thanks Julie!
Bonnie
This soup is on the stove awaiting dinner. Well … that’s assuming it’s going to make it that far. One has to continue tasting to see if the flavor is changing, you know. Btw, the flavor is incredible. The one smallish change I made was when I went to the fridge and discovered that I had no greens — of any kind. Yes, I was aghast, too. However, I did have a container of baby bellas that needed to be used. So, that was my substitute. I threw them in with the onions and carrots. All I can say is … dinner had better come around soon. I only recently found this site when searching for cholesterol-friendly foods, so this is only the second recipe I’ve tried. Both are five-star recipes. Thanks, Kate, for sharing your gift. This is quickly becoming one of my favorite foodie sites.
Kate
Hi Bonnie! Thank you for saying hello. I hope the soup turned out fantastic. So glad you found my site!
suzanne
I’ve made this twice and shared the recipe with my daughter. It’s great! Only problem is it disappears too fast! I did add lemon.
Lorraine
So flavorful – this lentil soup is such a warming, satisfying meal on a cold Winter evening. I was out of lemons (eeeek – how did I let THAT happen??!!) – so added just a dash of apple cider vinegar for acidity – it balanced the soup out perfectly.
Everyone took some for lunch the next day and it was even tastier!
Just love this website! I’ve found many of your recipes can easily be adapted to suit my Vegan diet.
sharon
Just made this tonight…this is the BEST lentil soup I have ever tasted. We are about to get our first winter snowstorm of the season in a day in New York and I’m looking forward to having this while watching the snow ….a thick creamy filling soup..I also added a crushed fresh sage leaf. I would recommend this soup to everyone. Bob Appetit!
Pam Royster
I used red lentils from a Dr. Oz recipe but the instructions were not clear. My lentils were slightly over cooked but the flavor is delicious. I will try your recipe next time. Any suggestions for cooking red lentils?
Kate
Hi Pam, I’ve found that lentil cooking time varies depending on their age (older lentils tend to be more dried out and take longer to hydrate). Maybe yours were fresher than the show’s lentils, or maybe you simmered them at a higher heat? Red and yellow lentils cook faster than green/brown lentils, in my experience. My only real tip is to keep an eye on the lentils and take them off heat before they’re over cooked.
Brianna
This soup is FABULOUS. I’ve made two double batches in the past three weeks! Made some alterations due to what I did/didn’t have on hand; mainly I added celery and used Korean chili powder rather than curry an some cooking wine. It’s a great mix of hearty and a little heat. Thanks for sharing this!
Kate
Thank you, Brianna! I’ve never tried Korean chili powder!
Dana
Blizzard in NY today, so I decided lentil soup was a must. Found this recipe and I’m so glad I did! I made a double batch and it is delicious! My husband and I have been standing around the pot refilling our bowls every time we hit bottom. (It’s really awesome with some Cholula hot sauce). Thank you!! Look forward to trying more of your recipes.
Kate
Thank you, Dana! I’m so glad you found my blog. :)
Julie
Best. Soup. Ever. I will admit, my eyebrow raised slightly at the 1/4 cup oil. But I did it, loved it, will make it again. I’m getting ready to stalk your blog to see more! (Found this link on Pinterest)
Kate
Thank you, Julie! So glad you found my blog and enjoyed the soup.
FlavorSavor
Awesome lentil soup. This one is really like a stew, nice and thick. I did leave out the water and just used the juice from the tomatoes with the broth. Four tiny dried cayenne peppers gave a nice heat kick. Also threw in some sliced fennel bulb because it needed to get used! I used my stick blender to partly puree the soup which gives a really lovely texture. Then I added baby spinach right before serving (no kale in the house). Yummo!
Kathleen
Absolutely fantastic! Yum, yum, yum! Shared it with three others. Everyone loved it. It did take me a lot longer than 10 minutes to chop up all the veggies. The bonus was that it made much more than 4 servings. Did I mention that it was perfect?
Kate
Thank you, Kathleen!
Becca
Hi, Kate. I am an 11 year old vegan, and sometimes it is hard to find foods I like. Not anymore! This soup has a nice flavor with well blending spices. Although I love to cook, I was doing my homework and my mom cooked it. I didn’t think it was going to be good because lentil soup is so dull, but this was so bright and flavorful. Tell Cookie hi, and thank you for this great recipe.
Kate
Thank you, Becca! I’m so glad you enjoyed this soup. Cookie says hi back!
Becca
Xoxoxo
Becca
Xox hey do u have more good vegan recipes
Kate
Yes, here are all of my vegan recipes!
Sharma Lou
This soup is fabulous! It is delicious and simple. I made one batch last week and brought it to work everyday for my lunch and then made another batch this week! Even my boyfriend, who is kind of picky and loves meat, couldn’t get enough of it!
Kate
Thank you, Sharma! I’m so glad you both enjoyed it!
Melissa
I was looking for a hearty healthy soup. I came across your website yesterday and saw this soup. I made this last night and it is absolutely delicious. It didn’t take long to make either. It’s so flavorful and filling. Thank you for this wonderful recipe. I can’t wait to try more of your recipes.
Kate
Thank you, Melissa! I’m so glad you enjoyed the soup and hope you love the others just as much!
Marianne Lord
Wow! that was wonderful, thank you for sharing this recipe!
Marianne (London)
Kate
Thank you, Marianne!
Terri
Kate – can you use black lentils?
Kate
Hi Terri, I think they’ll work fine, although you might need to simmer the soup a little longer (they often take longer to cook than plain brown lentils).
Fanny
Hi Kate, just wanted to tell you that your lentil soup is the first vegan recipe we decided to try and kick start our vegan journey. And it’s a very very encouraging experience! You are welcome to drop by my website to take a peek of my version. :)
http://ohsweetday.com/2016/01/spiced-lentil-soup.html
Taylor
Fantastic recipe. Have made it twice now, I’ve memorized it! :D Thanks for sharing.
Kate
Thank you, Taylor!
Jodie
This soup is amazing!! Healthy, absolutely delicious, cheap and easy to make :) One of the best, if not the very best, soups I’ve had in years! Perfect combination of spices and flavours.
Kate
Thank you very much, Jodie!
Trish
So #%^**<•¥ good!!!!!!!!
Kate
Woop woop!!!
Lynn
Love this! I’ve made it twice a week for a month. I pop a tin of butter or cannelloni beans in and some red cabbage sometimes.. Mwah!! I’m so happy I found you X
Kate
Thank you, Lynn! :)
Jo
First time lentil cooker here! What a lovely favourful soup! I did add more carrots and celery. Didn’t have any kale or collard greens so I put a handful of spinach in my bowl and poured the soup over that. Thank you for sharing this delightful soup, great for cold Canadian winters :)
Jessica
This is the best soup. I’ve been making it at least twice a month for the past few winter months. The only change I make is that I use lime instead of lemon. Thanks for sharing such a great recipe!
Kinsley
Really fantastic recepie. Thank You….this is my second time making it & I know it’s becoming a staple in our home.
Meredith
So, my family loved this lentil soup! Such a wonderful flavor – we have really enjoyed trying your recipes: lentil tacos, spinach and artichoke enchiladas, the red curry with vegetables (the list could go on). I have never consistently used as many recipes from a food blog as I do yours nor written a review. Keep the amazing favors coming!
Also – any thoughts on a wild rice and vegetable soup? Or a vegetable chowder?
Meredith
Loved it!
Gina
This is phenomenal. The lemon is a perfect way to finish it off. I used beet greens in mine (because it’s what I had!) This recipe, and the lentil-chickpea burger recipe made me join your list. I took a massive bowl of this yummy lentil soup to work, and it was just as good on day 5, as day 1. I’m making my 2nd batch right now!
Carolien Oosterhoff
Oh boy oh boy oh boy oh boy.. I never check in/ come back to a website and take the time to say that I actually LOVED a recipe but now I simply must. This is what I will serve my non vegan friends to convince them vegan food can be lovely. This is the most smashing lentil soup I have ever had. Next time I will try with less oil to see how that tastes just somI can eat it all withoit feeling bad about the fat. Thank you! Thank you. Carolien Oosterhoff
Jomarie
New to your blog – made this soup last night – delicious and easy. Loved the addition of curry! Looking forward to more culinary adventures, thank you!
Fiona
This is SO delicious, easy to make and cheap! I have made it for lunch at work and every day my colleagues have been saying how amazing it smells. Yum – i can’t wait to try some of your other recipes, thank you so much!
Danielle
This soup is amazing!
I went searching for a recipe for lentil soup and stopped at this one because I happened to have all the ingredients (lazy at its best).
I am sad to say that I have eaten it for lunch every day this week and it is now gone. So sad…guess I’ll have to make more.
Can’t wait to make this again and again. Maybe try the crockpot version next time.
Bonniejean
I love this soup so much. And every time I come back for the recipe I mistake Cookie and her little blanket for a bat. And EVERY TIME I wonder, what do bats have to do with this soup? ;)
Sarah
It’s currently snowing in my part of little Iowa — so I’m cozied inside putting together my meals/grocery list for the week. Can’t wait to try this soup (I have a feeling it’s going to make this snowy Sunday a good one :)
Katie
To die for! It’s going in the signature dish pile for sure. Perfect for my vegan colleague, my carnivorous husband, and everyone in-between!
Thanks to those who suggested cayenne – it adds the perfect kick.
ellen
Thanks so much! This recipe has become a staple in my home.
sherry
would you happen ot have the nutrional info for this?
Toni
This soup is so good! Was searching for something to do with the glut of tomatoes we have presently growing in our garden in Australia. We’ve got frozen passata & salsa coming out of ears, so we were hoping for something else. And boy did we find it. Thanks so much Kate for the recipe. This beautiful spicy soup + crusty vienna bread = Bliss :)
Bond
I am making this soup and it is smelling delicous…..I had just harvested carrots from my garden…..chopped them up……I used fresh lemon thyme…..and am about to add some chopped flat leaf parsley from the garden too. I am thinking of adding cut up ribbons of varigated rodiccio for the greens….or the leaves of a brussel sprout plant that I harvested today (I have been told the leaves are like mild sweet collards.)
Thanks for the inspiration…..I am trying to be vegetarian for lent and maybe longer……no pressure or promises.
Kirsti
This is UNBELIEVABLE! I’ve never been a huge soup fan but I’ve really been trying to bring some excitement to my work lunches lately. I absolutely LOVE this!
Simon
This soup was very yummy and so easy to make – two requirements for a successful repeat-worthy recipe in my books!
I didn’t have any kale or spinach on hand so the only change I made was adding a touch of cilantro at the end to balance the acidity.
I look forward to trying your other recipes on your beautifully designed blog site, love the design and font selections!
Thanks Kate!
carolyn hollstein
Excited to try this tonight! It’ll be the third recipe I’ve made off your blog this week — you have such great, simple, well-thought out options. I loved the citrus olive oil cake and cranberry orange granola that are happily in my tummy already:).
Thanks for your fantastic work! I love your blog!!
Carolyn
Jane
This recipe is absolutely delicious.
I just found your site- will definitely be a regular user.
Thank you so much I really enjoyed this soup and so did the rest of my family.
Jane
Jordasche Kingston
Hi, Kate. We recently went out for dinner, and I had a lentil soup. It was good, but I told myself there was better out there. I came home and googled ‘best lentil soup recipe’ and your recipe popped up. So I made it for lunch two days ago – it’s completely delicious! And it’s rumored I’m a food snob. The broth is just so yummy!!! The only thing I did different was added 1/4 cup of quinoa and an extra cup of kale. I do plan on making it again as is, however, I also plan to make it again and add potatoes, green beans, and corn. Thank you so much, this is a delicious recipe!
Leslie
Made this lentil soup tonight. Yum! Nice kick to it – will make it again!
Dina
Amazing lentil soup recipe, perfect for Friday dinner during Lent and cold day! I love anything with lentils but my husband is a bit more discerning and he loved this! Only ingredient I added was celery and only because I bought it thinking it was an ingredient. Thanks for the great recipe and I can’t wait to try out others.
Laura
Thanks for the recipie, it was great. I didn’t have enough lentals on hand so I added some dried bean mix to make up the difference. Other than having to cook it a bit longer it turned out well. A good base recipie that can be adapted to what you have on hand, which is always what I look for when I’m looking for something new.
Mary
Thanks for this recipe. I had lentils on hand that I wanted to make. I came across this recipe on Pinterest so I gave it a try. This soup is absolutely amazing. So comforting on a cold damp night.
Mallory
I have made this soup for four weeks straight now and eat it every day for lunch. It has really helped me become healthier and lose weight amidst a super hectic schedule! Thanks for such an awesome and easy recipe!
Michelle
Wicked good lentil soup! I loved the slight spiciness and the bit of blending gives it a great texture. Thank you for this great recipe! So glad I found this site.
amber
I made this because my son is vegan and I’m trying to eat healthier. Amazing flavor combination. It took me a lot longer than 10 minutes to prep everything but I recently had hand surgery so I’m putting it down to my slower movements.
Pooja
Made this last night and absolutely loved it!! Thanks for sharing this recipe.
Anelena Homme
I just fixed the lentil soup, however 1/2 teaspoon of dried thyme was too much for my taste. It overwhelmed all other flavors. Next time I would use half of the amount indicated. I would warn others to add it carefully. Otherwise the overwhelming thyme taste ruins the taste of the soup which could have been delicious.
I usually do not write reviews, but in this case it was absolutely necessary.
Kate
I’m sorry you felt there was too much thyme in the recipe, Anelena. I haven’t gotten that feedback from anyone else, so I am guessing that either you had some potent thyme or you’re really sensitive to the flavor. Hope your next batch turns out perfectly with less thyme, if you give it another shot.
Sarah
Maybe she used ground thyme? I too find ground thyme to be overbearing but I used dried thyme sprigs in this recipe and it turned out fantastic.
Sharon Siebanoller
I used ground thyme and it was still awesome!
Heather!
“Too much thyme on my hands.” ;)
Rebecca
Hi Kate!
I never comment on recipes, but I felt like I had to on this one. I’m 20 and just learning to cook on my own. This was so easy and delicious. My carnivorous boyfriend said this was the best homemade soup he’s had! I ate it for days. It was really great with toast and a salad and really made a hearty meal after work. Definitely saving this one. Thank you so much!
Leslie
OMG! THIS SOUP IS AMAZING!! THE FLAVORS ARE SUPERB!
Kath
Loved this recipe! Super yummy and easy to make.
Lauren
I followed the exact recipe and it is so delicious! The spices are perfect, the taste from the lemon juice is fresh, and I love the little bit of thickness from blending some of it. My own lentil soups have always been lackluster, so thanks for adding a new staple to my weekday lunches and dinners.
Lauren
Yummy yummy. Since I am West Indian I added 2 teaspoons of mudras curry instead of one. I substituted carrots With one sweet potato, I had no onions so I used maybe about three tablespoons of fine powder onion, and I used spinach instead. It is delicious!! Thanks for sharing!!! Next time I’ll probably blend 3 cups to aim for a thicker consistency. Xoxo
Coleen
I have been trying online recipes for a long but never bothered to give a review no matter how good or bad the result was…so this will review will be my first ever, and only because the soup turned out to be very good! Nutritious with balanced spices. So flavorful, yum! I didn’t have carrots and green collards so I used what I have – yam and spinach. Delish. Thanks for sharing.
L.J.Taylor
I made this soup last week. My roommate and I ate it for three days in a row. It was that good. So glad I found your site.
Debra
Made this once with collards and fell in love, tonight I am making it with kale…already dreaming of dinner :)
Yvonne
Have made it last night for dinner! Glad I found this beautiful vegetarian blog that I adore ( I would also want to try other wonderful recipes here like Red Potato Herbed Salad and your best Quinoa salads).
The soup was delish…I follow the recipe pretty close and made just 4 little substitutions: chilli peper, sweet paprika, spinach and Apple cider vinegar.
The weather it’s just wonderful in CA but somehow I managed to get a little cold that’s why yesterday I was in a mood for cooking soups :)
I’ve been a vegetarian/ vegan since 2011 and I love the choices I’ve made ,definitely this is the road I want to go on.
Thank you for making the life easier for my fellow vegetarians and vegans everywhere.
Betty
Delicious! I’m neither a vegetarian, nor a vegan, but I choose not to eat meat every day. This soup was delicious and very filling. I added some extra carrots and three stalks of asparagus, as I had them on hand. Be sure to squeeze some lemon into your bowl as the heat from the spices contrasted with the tartness of the lemon is what makes this soup work.
Thanks for the recipe. I’ll be sure to visit the site again.
Nofar
BEST SOUP EVER!!!! THANK YOU!
Gabrielle
This soup is incredible! I’m a high school student trying to slowly introduce vegan food to my family – definitely won them over with this recipe! Thanks for sharing
Suzanne
This soup was so good I will be sharing a link (scheduled for 4/6/16) from my blog to your site! Hope that is okay.
Nancy Folsom
I’d never made lentil soup before; considered it too “bland”! Ha! Your’s was wonderful!!! Spicy and warm and filling. Very tasty, indeed! I immediately made a second batch and shared it with a friend at work. She and her family loved it, too! I’ll be checking out more of your recipes, without a doubt. Thanks!
Yvonne DiStefano
This is seriously the best lentil soup I have eaten!! I only doubled the curry other than that I stayed true to the recipe. Love it!! Thank you :-)
Lori D
Couldn’t have been better!!! protein packed!
Sacha
Perfect.
We are very fussy when it comes to soup in this household. Never seem to find something everyone likes, but this time we hit the holy grail! Everyone wanted seconds.
The taste was amazing, so much flavour and without having to buy a whole load of spices.
We ate ours with some toasted naan bread as it went so well with the flavours.
Anna
I replaced kale with parsley or spinach (depending what I have) and red pepper flakes with chili powder and it was absolutely AMAZING! Definitely one of my TOP 3 favorite soups of all time! I already made it a couple of times. Thank you for this recipe! <3
Amberly
My friend made me this soup a few days ago and I just HAD to have some more so she gave me the recipe. I am currently enjoying a big bowl righy now. This soup is absolutely delicious! Super healthy and very filling.
Lynn
Loved this recipe. I’ve made it twice already and it disappeared both times. I added some butternut squash cubes but kept the rest as is. Spices where perfect. Thanks for sharing!
Brenda
This soup is absolutely amazing!!!! Making my second pot now. Even my boyfriend loved it!
Sandy L.
My husband loves this,wants it every week.I fix it just like recipe great soup very healthy and great!