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.
Erin
I love this recipe as originally written but also that it stands up if you have to substitute some ingredients. I didn’t have carrots or stock on hand, so I substituted celery and an orange pepper, and then just used water and increased the spices a little. Thanks for this recipe!
Kerry
This soup is awesome!It is so flavorful and filling. I eat it for breakfast three days a week so I make it monthly and freeze it. I use chicken broth rather than vegetable, I think it adds more flavor. I also do not put any greens and I don’t puree any of it. I prefer the lentils whole. I am wondering g what the serving size should be in order to figure out the nutritional values?
Brigette Hill
I didn’t have any lemon juice, so I used just a little bit of apple cider vinegar and threw in some hot sauce. It was delicious!
Michael
Just made this for dinner and it is absolutely delicious. On my second bowl. Great flavors, comes together quickly, the little squeeze of lemon really makes it.
Do you think anyone ever really found a pebble in their lentils? I mean I guess someone did or they wouldn’t have the warning in the package. LOL
Thanks for the great soup, I’ll be making this all Fall/Winter.
Kate
That’s great, Michael! Thank you for your review.
Margaret
I have found small pebbles in my uncooked lentils! Found 6 rocks in 1 pound of lentils this morning.
Dee
Friend of mine brought lentil soup in for lunch and I got a small stone ( size of 4 lentils). So from now on we all check our lentils. Just lucky not to crack a tooth!
Dee
Joanne E Printz
I have found pebbles in my beans! But only twice that I can remember, and I’ve been using dried beans at least once per week for 20 years. Haha. I still check just in case.
Sharon
Delicious, this was a hit.
Kate
That’s great to hear, Sharon! I appreciate your review.
Ellen
ABSOLUTELY DEELISH !! I forgot the kale but will make it again with the kale. My family loved it!
Sarah
This was absolutely delicious. Added swiss chard instead of other greens because that what was in the garden. Added cilantro at the end with the lemon juice. Family loved it and made me promise to write down the recipe! Thanks for sharing.
Molly
Delicious! Husband loved it. I used 1.5 cups of lentils and added the 2tsp smoky paprika as recommended.
Kate
I’m glad it was a hit!
Bridgit Monaghan
The substitutions and changes I had to make: didn’t drain the tomatoes and added less water to compensate. Only had 1 carrot so added a parsnip. Only had 1 tsp cumin left so used shawarma seasoning too. Used an inversion blender directly in the pot for several pulses. Used baby kale.
This nutritious soup will feed me and my frail mother-in-law.
Carrie
This was delicious! My two year old grandson loved it as well and he is a somewhat picky eater. I did substitute cumin with 1t of smoked paprika and 1tsp of turmeric. I also used frozen spinach and thawed and drained liquid before putting it in the pot. And I used red lentils in place of green.
Even with all of these substitutions, it was incredible.
Thank you.
Kate
You’re welcome Carrie! I’m glad it was such a hit.
Elizabeth Guerra
This is my absolute favorite vegetarian website. I am eating the lentil soup right now which I have made many times. Please keep them coming!
Kate
That’s great to hear! I’m glad C+K is a trusted go-to for your recipes. Thank you for your review, Elizabeth!
Lucinda
I don’t normally review recipes, but this really, really is the Best Lentil Soup ever! Delicious.
Kate
I’m glad you loved it, Lucinda! I appreciate your review.
Nick Gianaris
Love this soup, I did add celery to it and will say it added a little crunch as well as flavor. It is the best lentil soup!
Alicia
Very tasty! I reduced the cumin by half and added a stalk of celery that I had laying around. Will definitely be making this again.
Monkey
I swapped out the kale for mustard greens and added the mustard green stalks in with the carrot and onion as a celery substitute. It’s a perfect recipe for Meatless Mondays!
ANDREW KMETYK
Can I use red lentils?
Kate
Sure, but they don’t tend to retain shape as well. You will likely need less liquid and cooking time for them. More on How to Cook Lentils.
Heather Cardoza
Made this for dinner and to have on the road as I travel to a memorial this weekend. It’s savory and fills the void. It’s so good. I didn’t blend it as I like it just how it turned out. Delishness. Thank you.
Kate
You’re welcome, Heather!
Kristen Onate
I have been making this recipe for years and finally had to comment on it and let you know how much I love it!! I love the flavors compliment the kale as I’m not a huge fan of kale sometimes. And a plus that it’s sooo easy to make.
Kate
That’s great, Kristen! I appreciate your comment.
Joanna
Your recipes never disappoint Kate. I added some celery cause I love it so much and I can’t imagine a soup without a classic mire poix also I had a yellow bell pepper that needed to get used. But that’s one of my favorite things about your recipes, you can always up the veggies!!
Thanks again.
Kate
I’m glad you love my recipes, Joanna! I appreciate your review.
Louis
You weren’t kidding, this is the best lentil soup ever. I don’t usually follow recipes exactly, but this time I did, except for the greens. I had in my fridge a Bok Choy which I substituted and I think it complimented your marvelous soup Thanks!
Kate
I’m glad you loved it, Louis!
Veronica
Best Lentil soup Ive ever had. I eat vegan food on weekdays and this is one of my to go soup meal. thank you for sharing your recipe.
Kate
You’re welcome, Veronica! I appreciate your review.
Lisa
This is a fantastic recipe! So delicious – but today I made it and accidentally added split peas! I hope I’ve not completely screwed it up.
Todd Liebman
I made the lentil soup tonight, and it was great. I was a tad skeptical because it’s so aromatic with the various spices, but they all come together so nicely, and it’s not overpowering at all. Delicious!
Kate
Thank you for your review, Todd!
Caroline landau
It was fabulous ! Very easy good recipe to follow
Kate
Thank you for your review, Caroline!
Tiff
Excellent soup! I did the recipe exactly less the greens, I used spinach. Very tasty and I will be making it again. Thanks for posting!
Liz
Best lentil soup recipe I’ve tried so far. I used chicken broth and didn’t bother blending any of it. Otherwise, I followed it to the letter, with excellent results. I had honestly given up on cooking with lentils until now.
Gretchen
This TRULY is the best lentil soup! I’ve made it countless times—summer-winter, it is a delicious meal for any season. I generally don’t bother leaving comments, but this has been such a “go-to” for me these years I felt it only right. I’ve made it for my partner, friends, family-in-law—even to the picky eaters delight! Thank you, thank you!
Kate
You’re welcome, Gretchen!
Jane
Delicious. I didn’t have kale or collards in my pantry–but I had spinach. Thought it would cook into nothing, so I just stirred it in with the lemon juice. Worked great!
Kate
That’s great! Thank you for sharing, Jane.
Kate
This is now a staple in our house, requested on a weekly basis. So healthy and delicious. I’ve used red lentils as well and you don’t need to blend the soup as the red lentils are so fine and turn out creamy.
Kate
I love that you have it on a weekly basis! Thank you for sharing, Kate.
Summer
This has become a cold weather staple at our house. The only changes I made was adding rotel spicy tomatoes (didn’t have any regular) and I added a LOT more kale. I like the kick of the spicy tomatoes and continue to quadruple the amount of kale. Love it!
Kate
Thank you for sharing, Summer!
Cindy
I made this soup and really loved it, although I substituted baby spinach for the kale (can’t say that I’ll ever be a kale fan). It was very hearty and flavorful, and flavors became more robust on the second and third day. I do wonder though about the nutrition information. It says this makes 4 servings, but I had a huge pot and have had way more than 4 servings. Calories seem very high for a vegetarian soup with truly only vegetables in it. Overall, tasty and nutritious, and quickly put together.
Kate
Yes, this soup is great leftover!
Linda Cooper
This soup is absolutely delicious! I will make it again and again. I added a sweet potato to add some more vitamins YUM!
Glen Gifford
Hi there, I wanted to say I really found this to be the best soup I’ve ever eaten. I ended up making it a couple of different times. I have added spicy Italian sausage and bacon strips and found that it added to the soup quite well. Thanks for the recipe.
Jennifer
My favorite soup! Passed along the recipe to friends and family.
Kate
I’m glad you loved it!
Chloe Ayers
Thought we has cumin. Turned out we didn’t. I still found it delicious! My 7yo ate 3 bowlfulls and I can’t tell you how happy that makes my mom heart :). I subbed home grown spinach for the kale. Will make again with cumin but I might do less to start as my daughter isn’t very familiar yet with that spice. Thank you!
Julia Stewart
Made this soup for the first time today. Fantastic recipe. Really tasty and satisfying. Added a little extra chilli flakes as like a good kick. Will definitely make again
Kate
That’s great to hear, Julia! Thank you for sharing.
Meghan
I made this last night and it was delicious. My kids loved it too and they are usually very picky. I made a few changes. I added extra garlic and curry and used chicken stock instead of vegetable stock. It turned out amazing. I served it with salad, some homemade hummus and naan bread. I’ll definitely make this again!
Deanna
This is the BEST lentil soup I have ever tried! My entire family loved it and I have a very picky eater! I used spinach because that’s all I had on hand but it still worked great. Next time, I will try it with kale. Thank you so much for this delicious recipe. I will be making this soup on a weekly basis.
Kate
Thank you, Deanna! I’m glad you hear you love it.
P Dittoe
This IS hands-down the BEST lentil soup. I used Central Market pre-prepped Barley and Lentils and added fresh french green beans in addition to the kale (I use lacinato kale) and then sprinkle parmesan cheese before eating. Yummy :)
Kate
I’m glad you enjoyed it!
Demi
Kate, I purchased the bean and lentil raw soup mix from Sprouts. Would this work for this soup if I left them soaking over night?
Kate
I’m not sure Demi as I haven’t tried it. Sorry!
Jane Tesdall
One of the best lentil soups ever! Thanks
JC
Can you substitute in Red lentils?
I have two bags in my Pantry that my bf bought, but I’ve never cooked with lentils before & thought soup would be a good place to start :)
Kate
Hi JC, you can try it. You will need to adjust the cook time and liquid. How to Cook Lentils will be helpful as you try it!
Emily Righter
I googled “ best lentil soup” and stumbled across this recipe. I only adjusted it by using chicken stock instead of veggie and seriously- this is delicious.
Thanks!
Chris
I just discovered your wonderful website, and am excited to make this lentil soup! May I use red lentils in this recipe instead of brown? I have a lot of them on hand.
Kate
Hi Chris, I haven’t tried it. You will need to adjust the cooking time and liquid. How to Cook Lentils is a great guide.
Barbara
Delicious! Easy to put together and easily adapted to items on hand (honey nut squash, fire roasted tomatoes, a wedge of Parmesan cheese). Loved the addition of red pepper flakes!
I will definitely be making this a lot this winter! Thank you!
Sierra
Excited to try this recipe out! By chance do you know what size one serving would be?
Kate
Hi Sierra, it’s roughly 1.5-2 cups.
Marianne O'Nelio
Hi Kate,
I have come back to this recipe over and over. I make it for my elderly mom & dad, when a baby arrives, post-hospital stays. It’s perfect and very easy. I know it by heart now. Thank you.
Marianne
Kate
I’m happy to hear that, Marinanne! Thank you for sharing.
PW
It really is the best lentil soup! Maybe even better if hadn’t cheated and thrown in a bag of frozen kale at the end, but still great!
Lorrie Peterson
Yes, This recipe was delicious. I’m not a big curry fan, but the spices just went into something really good and nothing stood alone. It is also easy with no special ingredients and very adaptable. OK, so I added some smoked sausages(SORRY. NOT SORRY) And while I was at it substituted chix broth for vegetable broth. I also added some chopped sweet potato. Didn’t do the blender step. Might do it next time because I will definitely do this soup again.
Linda
I made this last night for the first time and it was delicious. I only had one carrot so I added a couple of small potatoes and a small red bell pepper. This will become a winter staple for me. Thank you!
Kate
I’m glad you enjoyed it, Linda!
Gwyneth Schermel
My vegetarian daughter in law told me this is the BEST lentil soup she’s ever had! It was so flavourful! Will definitely make it again. Thank you
Caitlin
Is it supposed to be tangy/tart? It tastes like I added the lemon juice but I did not!
Christina R
Delicious!!! As a vegetarian, I use veg stock or just water and it still tastes rich.
SARAH J. Gamboa
very tasty, makes the tummy feel good, next time I will a little bit of cilantro
Tracy
This soup is so delicious! I love how sweet it is without any sugar. It is one of my favorites now!
Sandra
I just made this soup and I agree. It’s the BEST lintel soup. I made it exactly as written except I used 4 teaspoons of chicken bullion and 4 cups of water in place of the vegetable stock. I love the healthy ingredients and the flavor is perfect. Thank you so much for sharing this recipe!
Kate
I’m glad you enjoyed it, Sandra!
Marlene Wood
Really, really good soup! Just as good as you said. Thanks for the recipe.
Kate
You’re welcome, Marlene! Thank you for your review.
Beth
This soup was delicious. I didn’t have fresh greens so I used a can of Old Glory collard greens (drained). I also used chicken broth which I think enhanced the flavor. The lemon was a nice touch. I will be making this again. Thanks!
Debbie
Such a great recipe – easy to make, healthy and tastes great every time! I’ve substituted spinach for the kale and don’t drain the tomatoes at all – delicious and much better than canned soup!
Heather Malmberg
So delicious! The first time I made it I didn’t see the lemon part. This time I added the lemon. It made it super balanced and delicious!
June
Absolutely delicious! I made this and my husband (who is super picky with never-ending “constructive criticism” in the kitchen) LOVED LOVED LOVED this. He asked that I make this every week, which I am more than happy to do.
Jennifer
Hello! LOVE this recipe. I was wondering if there is an Instantpot version?
Thank you
Kate
Hi Jennifer! I don’t have and instant pot version. You could check the other comments to see if others have tried it.
Sarah
I am forever a sceptic, and didn’t think it would be as good as the reviews say..
But I will gladly eat my words.
It’s pretty good soup. I used an extra teaspoon of the spices and actually dropped a chopped chipotle chilli in and then a dab of crème fraiche at the and with a bit of parsley. *chefs kiss*
Yeah.. It was delicious. Super easy too. This is going to be a go to recipe for a long time I can feel it.
Linda Wishart
This amazing soup was absolutely delicious! It has become an absolute favourite…… Thank you so much!❤️
Linda
Tracy
I made this today for lunch, but I only had red lentils and frozen spinach instead of kale. It was extremely good, I’m delighted to say, and this will become a regular for me. Many thanks for your recipes x
Amber
This is a refreshing vegetable soup, in my opinion too thin and bland.
Kate
I’m sorry you didn’t enjoy this soup.
Dorothy
The very best lentil soup ever. Typically I go for more of an Italian style lentil soup but this was amazing. I sent some to a friend who was completely blown away – plant based with a fairly discriminating palate. I can’t wait to make it again. It’s a home run!
Sue
Kate – I love all of the recipes I’ve tried from your website. This soup in particular is wonderful. I followed the recipe exactly except I substituted the broth for chicken broth. Extra yummy! Thanks! I’ll for sure make this again!
Liz
This is my go to soup. It IS the “Best Lentil Soup”…
Barbie Libiszewski
This recipe is so delicious,I was out of curry so I mixed turmeric,coriander,ginger and a sprinkle of allspice and cinnamon to make a teaspoon.I also used a tablespoon of balsamic vinegar in place of lemon juice,thank you again for a great recipe
Kate
I’m glad you love it, Barbie! Thank you for your review.
Deborah van Dam
This is a good recipe, but it’s stupid to throw out the tomato juice in the tomato can and then add water.
Karen
Flavorful, nutritious, easy. I made it exactly as written and my family loved it. We really liked the cumin. Thank you!
Kate
You’re welcome, Karen!
Claire
I just finished mopping up the end of my second bowl with a slice of bread. I had everything except curry powder and greens but it is delicious!!! So healthy and simple! This is going to be a staple in my house – especially this winter!!!
Wendy
I have made this recipe many times and it’s always delicious! The weather here in IN is turning coolers got out my big pot and all the ingredients, I only had 2 cups of veggie broth so subbed the other 2 with chicken, I know it will be just as good. I think the squeeze of lemon really makes it. Thanks for this great recipe!
Kate
I’m glad you enjoy it, Wendy! Thank you for your review.
Dana P Joan
The soup was perfect, and has become a staple in our family for dinner or lunch and even once for a quick breakfast. It is a wonderful and nutritious meal. Many thanks to you for sharing your recipe! l have also passed on the recipe to visiting family members who also loved the rich flavours. A quick note on cooking with lentils, you have to be careful when sifting through the dry lentils before you poceed to soak and cook them. I quite often find pebbles or even larger stones in the packaged lentils. It is a bit of a pain, but worth the trouble to examine the dry lentils. Others have commented on this, but this is a valuable lesson. Especially if you have experienced biting into a hard stone when eating soup.
Marsha
Chilly day today and wanted some soup. I noticed the rating has 5 stars. The ingredients was simple and absolutely delicious. Thank you!
Jean A Edwards
This is an amazing lentil recipe. Rich in protein and iron. Love it and will definitely continue to make it.
Jenna
I am a lover of all things lentil and soup and this REALLY is the best lentil soup recipe I’ve ever made. Easily adaptable for what you have in the kitchen and full of flavor but super nutritious. My variation- used black beluga lentils (I prefer their sturdier texture), homemade chicken bone broth, subbed curry powder with garam masala, and upped the red pepper flakes. Absolutely delicious! Served topped with buttery sauteed mushrooms which added some decadence. Can’t wait to make again with some crusty bread for dipping.
Kate
I’m glad this one passed your test! I appreciate your review, Jenna.
Melissa Hollon
Holy cow this was hearty, flavorful, and so delicious! I loved the lemon squeezed at the end – it really made a difference. This is going on repeat in my house all fall/winter!
Kate
I’m glad you liked it, Melissa!
Drecun
Amazing!
Madalyn
I lost 40 pounds over the last year living off of this soup.This recipe is delicious. I have never tasted a lintel soup this good!
Lora
Love love love ! I added some finely chopped celery n spinach along with onion, carrot, etc. Delicious. I’m gonna make this again real soon. TY!!
Kate
You’re welcome, Lora!
L
Can you use canned lentils and reduce the cooking time??
Kate
Sure, but I’m not sure the exact changes without trying it. You would need to reduce your liquid. If you try it, let me know!
Robyn Rahn
I used a 28 oz can of fire roasted tomatoes, a 19 oz can of lentils, homemade chicken stock, and Swiss chard and added 1 tsp turmeric. DELICIOUS!!!!
Kate
I’m glad you loved it, Robyn! I appreciate your review.
Sandy
I made this for my son who is vegan and he kept going back for more, my hubby and I love it too, it’s so delicious. I didn’t have lemon juice, or greens so added sweet potatoes, I also used 5 cups of vegetable stock and 1 cup of water and I only had red lentils, it turned out so yummy, I will definitely be making this on a weekly basis, love it, thank you.
Fulvia
I always double this recipe because we love it so much! Truly delicious and lucky it’s healthy, because we can never have just one bowl!
Fulvia
I forgot to rate as a 5 star recipe before. I give it 10 anyway
Nanette
Hi there, What can I use as a substitute for the tomatoes? I have a special diet this week for which I need to avoid highly acidic foods. Thank you!
Kate
Hi, you can omit them and add some of your other vegetables to make up for it. You may need to adjust the seasonings as well.
Cee
I may try this soup if I can find ingredients to reduce the sodium content by at least 2/3, which probably means replacing canned ingredients with fresh. Your soup recipes sound excellent and have great reviews, but at over 1,300 mg sodium per serving in both lentil and black bean soup recipes, they are sadly not user friendly for my family and not really healthy for anyone.
Kate
Hi Cee, I appreciate your feedback. Please review my Nutrition Disclaimer. Yes, you can reduce the sodium by omitting the salt and using no salt added canned ingredients.
Cliff Karimi
No you don’t soak lentils….
Yet All other types of beans its better to soak….
BAM!!!!
Ck#1
Diane Rosenberg
I love this soup! I’ve made it many times and it always tastes so delicious!
Michele
Loved it!
Wednesday Quansah
Omg, this is delicious. Thank you so much!
Kate
You’re welcome!
Susan Young
I wanted to love this soup. The cumin is way too much. If I make it again I will leave it out.
Kate
I’m sorry you didn’t love this as written. Thank you for sharing your feedback.
Erin
Made this for dinner tonight and it was excellent. I didn’t have kale or collards, but I used carrots, rutabaga, snap peas, and parsnips for my veg along with the lentils. I am looking forward to leftovers tomorrow!
Glenn J Panting
This soup is absolutely amazing! I’ve made it many times over the past few years, and each time it’s always better than the last! I recently discovered the health benefits of lentils, and this soup is the perfect way to enjoy them. Then again, there’s really no wrong way to eat lentils! I love this soup not only because it tastes great and is so good for you, but because the recipe is so versatile and flexible. I’ve used lots of different greens from beet greens to baby spinach, I often triple the red pepper flakes for that added heat, and sometimes I’ll even add celery for some crunch, or cubed sweet potatoes for some color and an extra kick of nutrition! I like to make a big pot of it and divide it up into small bowls for the freezer, so I have ready-made lunches to take to work! It’s the perfect cool-weather meal, but it’s even great in the summer, too! Thank you SO MUCH, Kate, for my new favorite recipe!
Sheila
I didn’t change a thing; followed the recipe to a “t!” I’m so glad I did, it tastes delicious, and absolutely perfect! Yum-yum for my tum-tum. A huge thank you!
Kate
You’re welcome, Sheila!
Cosmo
I made this for lunch today exactly as suggested. It was a big hit, so much so that the pot is empty.
I eat lentils everyday for lunch in either a salad or on sweet potatoes. I had some time early this morning and made this and will make a bigger batch for freezer. The flavors are amazing. Thank you so much for this recipe!
Kate
I’m glad you loved it! Thank you for your comment, Cosmo.
Debbie Andersen
This recipe is simple flavorful and delicious. Highly recommend. I have made this once a week as a staple, go to… Simple fast lunch. I have added extra veggies at various times. Thank you for the recipe!
Kate
You’re welcome, Debbie!
Sue Young
Yum,yum,yum!
Jody
Do you know how much a serving size is?