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.
Mary
How much is a cup? In grams or ounces
Thanks
Kate
Hi Mary, I don’t provide metric conversions, sorry!
Anju
I love this recipe, it tastes even better the next day as the flavors are enhanced.
Thank you so much for sharing, I love trying recipes you post.
Mary Barnes
A cup is 8 ounces
Nora
1 cup=128grams=4.5oz
Rollo Rose
Must I defrost before serving frozen soup?
Clouxles
No freeze it with a stick in it. Serve it like that. Soupcicle!
Anna Rodgers
I have reheated this in the microwave without having to defrost it. It turns out just fine.
Anna Rodgers
I have reheated this soup from frozen in the microwave without having to defrost it. It turns out just fine.
F. Alvarado
I only had one can of diced tomatoes, but used Rotel’s diced tomatoes and green chilies in addition. Came out great! This is my 2nd time. First time, I used parsnips instead of carrots So many ways to make this. :) My family enjoyed this recipe. Thank you!
Kim
Delicious. It is the best lentil soup recipe ever!!! I added fresh spinach and canned quartered artichoke hearts. My family loved it. Thank you.
Kate
You’re welcome, Kim! Thank you for your review.
Aubrey Nrhting
This Best Lentil Soup Recipe was excellent. Absolutely the most flavorful soup I’ve ever made. Thanks for sharing!
Kate
You’re welcome!
Melissa
This recipe is perfect! I’ve made it so many times I’ve lost track. Thank you!
RC
Love this recipe. Thanks. We’re not vegetarians so I used Organic Chicken Stock as I had it on hand.
Sarah
I found this recipe 6 months ago and fell in love! Been making it every 2-3 weeks since. Bring it for lunch! FULL of flavor!!! So yummy! Thank you!
Kate
You’re welcome, Sarah! I appreciate your review.
Elise Bowden
Great flavor! I’ve made many different lentil soups and most were good, but the seasoning in this one is perfection! I go back to it over and over again and never tire of it. Thanks!
MA
I never feel like a lentil soup with lots of tomatoes turns out hood. I tried this one because of all the ratings but the tomatoes and acidic taste took over. I can’t even taste anything else. In my opinion a brothy lentil soup with zero tomatoes tastes more hearty and comforting.
Kate
I’m sorry you didn’t enjoy this version, MA.
Irina
Wanted to say thank you! Such a flavorful and delicious dish
Courtney Rees
This is perfection! I made it exactly as written and I definitely will keep this in the rotation! Thank you!
KATHLEEN
I have prepared numerous lentil soup recipes and this selection is now at the top of my list….I added some diced chicken for added protein and I simply love the flavors….we grow many veggies in our garden, Kale being one of them, so we felt quite proud of ourselves and the nutritional value is fabulous….Keep those recipes coming!
Kate
Thank you for your review, Kathleen! I’m glad you loved it.
KW
Best lentil soup I’ve ever eaten. GREAT flavor and easy to make. Don’t leave out the squeeze of lemon at the end – adds brightness and extra depth of flavor.
Andrea
Wonderful soup! My family loved it! I added celery and used spinach (instead of kale) because is what we had available and cooked ground turkey because my husband likes some meat. SO tasty! Thank you!
Kate
I’m happy to hear it was a hit, Andrea. I appreciate your review!
Jean Fazio
I made this recipe by the book as you created it my first time. Only change was I added a bit more pepper flake. It was AMAZING!! My husband, who cooks, also loved it and asked me to make it again. My daughter is strict vegan so I will definitely share this recipe with her as well! Thank you!!
Ann
Delicious! It’s a very colorful pretty soup too. I’ve made several times. I had some extra butternut squash that I cut into smaller cubes and added w carrots. After a day it’s even more flavorful.
Kate
Thank you for sharing, Ann! I appreciate your review.
Michelle
I’ve made this a few times now. It is my go-to for an easy nutritious soup! If I have extra veggies around, I will usually throw those in with the carrots and onions (this time I added celery and zucchini, last time I added fennel root). My “meat and potatoes” husband loves this!
Kate
I love that, Michelle! Thank you for your review.
Janis
We absolutely love this recipe! It has become a regular for us this winter. Since January we have been trying a different one of your soup recipes each week and we have enjoyed all of them so far! Thank you!!
Loren
Hi Kate,
I have made this soup a few times now and thought i should leave a comment based on how much I (and everyone in my life) enjoy it! I have shared this soup with roommates, my partner, and my family and it’s a huge hit every time :) Thank you!
Kate
I love that, Loren! Thank you for your review.
Hanh
Made it for weekday dinner with fresh baked bread. It was absolutely delicious! I used only about a tablespoon of olive oil and it was fine. Magic is in the spices. Humble, healthy ingredients transformed into an amazingly flavorful, hearty meal worthy of any restaurant dinner. Thank you, Kate!
Kate
Thank you for your review, Hanh!
Jim
This is an awesome recipe! Have you tried a low sodium version? Do you think the majority of the sodium comes from the vegetable broth?
Kate
Hi Jim, it comes from the canned ingredients and added salt. Be sure to use low or no sodium if you need to and omit additional salt.
Diana
I made it low sodium and it was wonderful. A lot of low sodium recipes can be bland but not this one.
Nancy Carlson
I love this soup. I make it once or twice a month and I double the recipe. I freeze it and take it out as I eat it. It’s so good. Thank you.
JB
I just made this for my fam of 5 on a rainy day. So good! My 2 year old had 3rds!
I doubled the recipe but only had 3 cans of tomatoes 14.5oz. I added a large sweet potato peeled/cubed small and 1/2-3/4cup dry quinoa to give it an even heartier texture and make it more if a stew after I puréed part of it. I also added probably more like 3-4c kale. Delicious and my whole fam loved it!
Ingrid
Delicious! Eating it right now as I’m typing this! I used low sodium broth and no salt added diced tomatoes to significantly cut down on the sodium levels. And I added a teaspoon of chili powder for personal taste. My new staple recipe for lentil soup :)
Kate
I’m happy to hear it’s a new staple, Ingrid!
Ann Loeppky
I am about to try this but I only have orange lentils. Should I wait until I have green / brown lentils or try it with orange?
Ann
Kate
Hi Ann, sorry for my delay! What did you decide to do? This is best with the lentils listed. You would need to adjust cooking time and liquid for red/orange.
helen
Yummy! Delish and different. Made exactly as written except used arugula in place of the kale. Seasoning at the end with lemon salt and pepper was key. Lovely!
Tonya Johnson
I love this recipe and have been making it every other week since I found it. Thank you.
B
The soup was excellent! I was surprised how flavorful it was! We don’t like curry in our family, so I replaced the curry seasoning with Italian seasoning. I skipped the greens completely. I pureed the entire soup with my immersion blender. My meat eater husband had three helpings and my 11 and 9 year old liked it too! My five year old did not…lol, but that’s ok! Will definitely make again!
Marlene
Mary…one cup = 8 ounces and 128 grams.
Debbie
Best lentil soup recipe I’ve ever made!
Christina
So good!!! Thank you! Will be making this again and again and again
Pats
I’m going to guess (hope) it’s dried lentils since the recipe doesn’t specify canned and all I have is dried. Fingers crossed!
Kate
Hi Pats, this is for dried. I hope you enjoy the soup!
Brandy
Followed the recipe as closely as I could. So yummy! The 10 year old said it’s better than Grama soup. That’s quite a compliment!
Kate
That’s high praise! Thank you for your review, Brandy.
Leslie
This is my favorite lentil soup recipe. Someone recently suggested the lentil soup-monastery style in Diet for a Small Planet and guess what? It’s almost the same! That version had sherry instead of lemon juice though, and no greens. They used swiss cheese in it as well. Thank you so much for this and your other recipes too!
Carolyn Strobel
This Lentil soup is wonderful and so flavourful. The lemon really makes it pop. Thank you. Could you check the calorie count. I’m having a hard time understanding (based on the ingredients how a single generous serving is 366 calories). Thanks
Kate
Thank you, Carolyn!
Heather Ormonde
My 5yr girls LOVE this soup. They are always asking me to make it. My husband is not a soup fan but likes it! It is a family favorite.
Kate
That’s great to hear, Heather!
Lynn C
absolutely delicious. doubled the lentils for more of a stew texture and used frozen tomatoes from my garden and homemade frozen marinara. the best spices-love it.
Sadie
I’ve never left a comment over several years of enjoying Cookie + Kate recipes, but this soup is that good. It has become a staple in my house and I don’t think I’ll ever get tired of it!
Kate
I’m so glad you left a comment, Sadie! I appreciate your review.
Isaac
Delicious!!! The flavors are amazing and layered. I made this with red lentils because I had some I was trying to use up and it came out great (tasted almost like dal because of the red lentils but that’s a great thing in my book).
Annie
Yummy and hearty! Made this on a rainy day – added beet greens instead of kale at the end which gave the soup a lovely rainbow look :)
Bobbie Kern
I also added a dash of turmeric and ginger. It turned out really good
Jane Arkell
I made this recipe yesterday and since I had no vegetable broth I used chicken broth instead..this is definitely a keeper. Even better the next day! Thank you so much for this wonderful recipe!
Annita
Love this easy to create soup, quick to make in instant pot. I use red lentils for added vibrant color. This soup can be modified in so many ways: add 1/4 cup brown rice and 1/2 cup more water; add dehydrated mixed veggies (after rehydrating); a few chunks potato or sweet potato. Stir in fresh baby spinach to serve, add chunks of home baked sourdough; hot comfort with long lasting satiation.—Thank you!
Kayla
How long do you cook in the instant pot for?
darrel
thx Kathryne, saved my day!
Jo
Really excellent soup. I thought the seasoning was going to be too strong, but it was perfect. I added some celery too, used spinach for the greens, and skipped the red pepper flakes. I’ll definitely make this soup again.
Kate
I’m glad you enjoyed it, Jo!
Linda Morris
I’ve made many different lentil soup recipes over the years, but this one is by far the best! This will be my go-to lentil soup from now on. Thanks again Kate!
Kate
I’m happy you enjoyed it, Linda! Thank you for your review.
Lisa
Cannot wait to try this soup, it’s cooking now. I used what I had on hand to replace certain ingredients so I didn’t have to get out and drive in this snowstorm. My changes were to substitute ground spice for the garlic and used fresh spinach instead of kale. Also added frozen mixed veggies and didn’t have any type of broth, so added alittle tomato paste with water along with the canned tomatoes. It smells really good while it is cooking too!
Rochelle
Loved it! No kale, used spinach, not ideal but seemed to work out okay.
AJ
I suddenly had a craving for my mother’s lentil soup, and searched online for a recipe. I found your site and decided to give your recipe a go, and admit being a tad reluctant to try it because of the seemingly huge amounts of tomatoes. Nonetheless, I followed your recipe but subbed spinach for kale, as I had no kale on hand. I made the mistake of pureeing the soup a bit more than the recipe called for, but it is still delicious! The lemon addition is genius because it brightens and enhances the flavors. This is the best lentil soup I’ve ever had, thank you so much for sharing it!
KTM
Tried THE best lentil soup recipe tonight, and it was delicious! It went together quickly and easily-a perfect Sunday night supper! SO good!
Kate
I’m glad you enjoyed it, KTM!
Yoko
I just made this yesterday and my husband said that this was the best soup I’ve ever made.
We are planning to transition to more a plant-based diet and eat less meat, so I think I will make this soup a lot. Thank you!!
Kate
Wonderful to hear, Yoko! I appreciate your review.
clouxles
I made this, even my wife liked it. Add another recipe to our no meat list. I will attempt with less oil (next time) however I believe KT when she talks about the richness the oil adds.
Marie
I make this soup all the time. Love it!!!
Kate
I’m happy to hear that, Marie!
Mick
Wow, there are no words to describe how good this lentil soup turned out. I had no vegie broth but used saltless chicken broth. This is definitely the best lentil soup I have ever tasted. I am anxious to try your other bean recipes because I have buckets of beans, lentils, peas etc. which was purchased for survival food but it is time to use them.
Victoria King
Wow this was so tasty! I made this recipe for dinner tonight and I went back for a second helping. Very nutritious and delicious!
Kate
Thank you for sharing, Victoria!
Jimi
Lots of flavor!
Kate
I’m glad you loved it, Jimi!
Kerry Koehler
OMG, the best lentil soup ever! I followed directions except didn’t have collards so I used kale and Swiss chard from the garden. I always have some frozen for my husband he loves it so much. Thank you Cookie and Kate!
Elaine
Can’t wait to try this soup. The recipe sounds delicious. Always looking for recipes without meat.
Michael R. Dean
A truly wonderful dish. As i have taught my daughters, simple always tastes good. Having said that, this dish rates as good as my simple chicken soup. Warm, filling, and make you feel good.
Thank you for sharing!
Mary
Absolute delicious! Thank you for sharing your recipe.
Kate
You’re welcome, Mary!
MM
I mashed the soup down a bit with a potato masher instead of blending. I also added some spinach to use it up. Fantastic soup, especially with some fresh bread. Will definitely be adding this recipe to the repertoire.
Teresa K
Thank you! I am on a health plan that only allows certain clean foods for a month to help you find food sensitivities. This has lots of flavor and is really good for my lunch days. I can eat this for lunch then beef for dinner and lose weight! My husband adds more pepper to make his spicy and loves it also. The only thing I have to leave out is the carrot!
Elisabeth Waingrow
This IS the best lentil soup! It is easy to make and so satisfying and delicious to eat. I have also received many compliments on it and I keep making it over and over again. I use homemade vegetable stock for the broth (Rebecca Katz’s Magic Mineral Broth) which gives the soup a depth of flavor that is especially good. I have not tried it with commercial boxed or canned stock.
Kate
I’m glad you keep making it, Elizabeth! I appreciate your review.
Sue
This has to be my new favorite soup. It’s just chock full of flavor. Definitely a keeper!
Kate
Thank you, Sue! I’m glad you think so.
Chris N
Making this now. My girlfriend came into the kitchen and got very excited when she saw the kale about to be mixed in. And is adamant about me following the recipe verbatim. I used fire roasted diced tomatoes because that’s all the store had, but please keep that a secret ok??!? Haha. Thanks for the recipe Katherine!
Scout
This soup is wonderful! I had just made a giant double batch of it when the January 6 insurrection meant that my roommates and I had to evacuate our home in the immediate Capitol area. It was all we ate for two days, and we now affectionately call it Evacuation Stew. It’s a staple in our rotation.
Hunter B
I’ve made this soup 4x now, and finally perfected it for my family: double the curry and the thyme, 3tsp cumin, add sweet potato, celery, peas, and corn! I also like to add a 1/2c more lentils. I absolutely LOVE this soup and make it every month for my family – even Dad, who hates cooked onions, loves it.
Cecilia
Hi Kate ,
I made the lentil soup and it was soo good! I didn’t have kale in the house but I did have cabbage. I took out the hard ribs of the cabbage and chopped the leave to us in the soup. It turned out well. My husband which is not a veggie eater had seconds!
Thank you
Kate
You’re welcome, Cecilia! I am glad you enjoyed it.
Ellen
This was delicious! The flavors were perfectly balanced. I used one T of lemon juice plus a tad more and just a tiny bit more salt. I will definitely make this again.
Jess K
So delicious, made it exactly as written and I’m only sad I waited until this far into “soup season” to try it!
Bernadette
In your Lentil Soup Receipe, I am on the 21 day Daniel Diet, i can’t have the broth what can I subitute it with. Can’t want to make the soup.
S
Good soup
Zoe
I cannot tell you how much I love this recipe! I have made it many times and always enjoy it. It’s so tasty and healthy. 1 bowl is never enough
Thank you.
Jen
Just made this as part of my weekly meal prep and it is incredible! Thanks so much.
Anna Rodgers
This is truly my go-to lentil soup recipe! I have made it many, many times. Sometimes I follow the recipe exactly, sometimes I don’t do the puree step, and sometimes I add sliced polish sausage. It always turns out great. And it is an affordable meal! I have tried to skim off some time by throwing everything into an Instant Pot but I do not recommend it. You don’t get the richness of flavor by the saute step and the lentil texture is just off. You could saute your onions, carrots and spices in the Instant Pot just as the recipe calls for but then you really do not reduce your overall time by much. The original cooking method is certainly superior.
Kate
This is a great go-to recipe, Anna! Thank you for sharing your experience and review.
Heather
This soup is absolutely amazing. I make it with chicken stock and extra kale but the flavors are just so perfect and I can make a batch and eat it for lunch for the week. I love how colorful and flavorful it is!
Karen Philippas
Wow! I made this soup yesterday for lunch and ate the remainder today with my son. It was even better today! So sad it is all gone now though. Thanks for all your great recipes Kate!
Bridget
It’s the most loveliest soup ever,love adding lots of kale ect to mine,
Thankyou
Bridget
PS what blender do you use I need to buy a new one,
Portia
Lovely recipe, I added some chicken fillets chopped for more protein, enjoyed it throughly. Thank you for the recipe it’s power packed will definitely make it again.
AL PLAZA
It is the best lentil soup!
Diana
I used Pomi chopped tomatoes(0mg sodium) low sodium vegetable broth and 1/4 t. salt. Everything else was exactly to the recipe. This soup was so delicious. That can be tricky when eating plant based low sodium. I will definitely make this again and am looking forward to trying more recipes.
Cindy
This is the best lentil soup recipe! We just love the flavor combinations.
Lisa Fountain
Kate,
I’ve been using this recipe for about 6 years and I never took the time to comment. I made it again tonight and felt compelled to write to you to thank you for years and years of some of my most favorite and repeated recipes.
I have shared this recipe with countless friends because whenever I make it people HAVE to know where I found it!
Thank you for years of tasty and healthy food on my breakfast, lunch, and dinner tables!
-Lisa
Kate
You’re so kind! Thank you, Lisa.
Doug Minaker
I tried this today, but doubled the recipe. Used chicken broth and added no kale. Very disappointed. Overpowering cumin and tomato taste. 4 teaspoons of cumin? Will try it again sometime with half the tomatoes and cumin.
Kate
Hi Doug, I’m sorry you didn’t love it. I appreciate your feedback.
Abi
Can you adapt to be made in a soup maker?
Kate
I don’t have instructions for that, sorry!
Kathryn Parker
This deceptively simple recipe made with humble ingredients yields truly delicious results. So good!
Cindy Gordon
Hi: I’m confused. Your ingredient list says 1/2 cup of olive oil but instructions calls for 1/4 cup of olive oil…which is it? Am I the only one who reads?
Kate
Hi Cindy, I’m not sure where you see that. Did you by chance click the 2x scale to double the recipe?
Granny in San Diego
This is a lovely soup, reminiscent of Masoor Dal, a traditional dish in India. In fact, Masoor Dal means red lentil. So I decided to make this dish with red lentils which, when cooked, almost melt and this avoids the need to puree, although a quick whisk with an immersion blender makes for a creamier soup. I prefer fewer dishes to wash!
Also, the amount of salt per serving here is quite high at 1324 mg, over one half tsp per person. This can easily be reduced drastically by (1) using no-salt-added tomatoes, (2) using low sodium broth (or making your own without additional salt) and (3) not adding any additional salt. I keep my total daily salt intake to under 1500mg. Fortunately, almost every product can now be purchased in a no salt or low/reduced salt variety.
Dee
Made this. It was good.
Tamara
I was trying to replicate a lentil soup that I found at a small sandwich shop on Divisadero in San Francisco. Somehow, I knew you’d have the winning recipe. Followed almost exactly (the spice combination was brilliant). I just used fire roasted tomatoes, which you have often celebrated and I blended the whole thing with a soup blender. It was creamy and delicious and I finished it with a drizzle of Manni olive oil. You took something simple and brought it to the next level. Thanks so much.
M
Super good recipe! I was looking for something gentle on the tummy and this hit the spot. Absolutely delicious, making it a second time this week already. Thank you for sharing!
Kate
That’s great to hear, M! I appreciate you sharing.
Ken
My wife mentioned she misses good lentel soup. Not being much of a cook myself, she was impressed at my effort and loved this receipe. I served with bagel thins spread with Italian garlic spread and toasted, and a side of fresh fruit and herb goat cheese. The only ingredient I did not have was curry. Look forward to adding it next time. However, for my first try it was delicious. Thank you!
Kate
You’re welcome, Ken! Thank you for your review.
Nancy
Amazed at how easy this was to put together. Warmth filled our home with the goodness of this recipe.
Kate
Great to hear, Nancy! I appreciate your review.
Caroline
Very, very good. My only addition: I boiled up some ditalini pasta separately, and added a small handful per bowl of soup. I love the cumin/curry/thyme flavor combo. And generous pinches of red pepper flakes and freshly cracked black pepper kept things spicy hot. Thank you, Kate.
Deb
We loved it. A great spice blend. Froze half to take on our motor home trip later this month. I added a couple tablespoons of tomato paste as well.
Kate
Great to hear, Deb! Thank you for your review.
Elena
I have made this soup so many times! Shared it with everyone too, since it’s the absolute best.. I love adding small tweaks here and there like experiments with spices and different vegetables. Added more tomatoes without draining and skipped the water, added potatoes, more garlic. The possibilities are endless. I have it currently on the stove and the aroma filling the house is fantastic!
Kate
I love to hear that, Elena! Thank you for taking time to review and share how you make this recipe.
Emma
Great recipe! If you’re a bit lazy – I have made without blending and it’s still great. But an immersion blender is also an easy way to avoid some extra washing up
Maggie
I’ve made this soup a few times, great on cool rainy days! I add whatever I have in the pantry cauliflower, celery. It’s a great recipe, thanks.
Kate
I’m glad you loved it, Maggie! I appreciate your review.
Jennifer
Hmm. Very good. I have never made lentil soup, but I happened to have some lentils, and I have a sick friend who loves lentil soup, so am taking some to him tomorrow. I left out the red pepper flakes since I didn’t want to make is spicy for my friend. I’m sure it will be even better tomorrow after resting in the fridge overnight.
Keri
Absolutely The Best Lentil Soup recipe!
Not too spicy, but not bland like many vegetarian dishes.
I added diced cauliflower with the Lentils and after blending, you wouldn’t know it was there. I only had 1 14oz can of tomatoes and it was still great.
My family loved it!
Thank you for sharing
Kate
I’m glad it still turned out, Keri! I appreciate your review.
Sara
I hope it doesn’t bother you when your recipe gets adjusted- I omitted the lemon juice because I didn’t have it on hand, and the curry because I was adding andouille Cajun sausage & wasn’t sure how the flavor would mix, used Italian tomatoes & I also used chicken stock instead of vegetable. I sautéed the vegetables, meet and spices, then added the liquids,tomatoes, and rinsed lentils to instant pot and set to manual for 15- turned out great and my family gobbled it up