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.
Sarah C
Amazing. Froze well too and extremely delicious and satisfying.
Tim K
I must have made this recipe at least a hundred times since discovering it here in 2020. It’s really wonderful. Thanks Kate and Cookie
Kate
You’re welcome, Tim! Thank you for your review.
Debbie Swift
This was amazing soup. I only had red lentils so it cooked in half the time. My tomatoes were finely chopped and 14 Oz. I couldn’t drain so used the whole can. I only had freshly frozen spinach added at the very end with my lemon. Not a kale fan anyway.
Kate
Great to hear how you made it, Debbie! Thank you for taking time to review.
Jeff
Its awesome
Rebecca S.
This recipe was FIRE!!!! Omg it’s so full of flavor, which, to me, has been n hard get in lentil soups I’ve tried to make in the past! Best recipe everrrr!! Thank you very much for sharing!
Kate
Thank you for sharing, Rebecca! I appreciate your review.
Allison
This is my go-to soup now when I want something healthy AND filling! It freezes well. Finishing it with lemon at the end really brightens it up. Love love this soup!
Kate
Thank you for your review!
Stevie J
My partner and I like to freeze this soup before a camping trip! It thaws in a mini cooler and makes for a cozy evening meal after camp set up.
We also like to max out the kale/greens beyond the suggested one cup.
Thank you!
Kate
That’s a great idea, Stevie! Thank you for sharing.
Lisa
I made this as is, except substituted half a bag of frozen kale for the fresh. It is amazing! I can’t wait to try variations. I’m actually eating a cup of the leftovers right now for breakfast
Megan
Wow, yet another fantastic soup! I made a couple of small additions, cinnamon, ground cloves, paprika, and Tumeric, 2 potatoes diced, and a couple of drops of liquid smoke. I didn’t end up blending it and didn’t add greens this time. The best lentil soup I’ve ever had!
Ann
Do you think it’s OK not to blend? I made it to other times and I can’t remember if I blended it. Do you think it needs to be blended?
Kate
Sure, you just won’t have the same texture and flavor can vary some as the blending helps with that too. Let me know what you think!
Joy
I can’t eat onion or garlic, but this recipe is still great! Sometimes I add peppers, potatoes, etc. And hot pepper flakes.
Leslie
Can you substitute diced fresh tomatoes for canned?
Kate
I prefer this soup with canned for the best flavor. If you try it, I would be interested to hear what you think!
Jazmin B.
Tried this recipe a couple times now and it’s a hit every time with my family! My picky 7 year old loves it . And my “non-healthy-eating” 2 year old can’t get enough of it . I have this recipe bookmarked to my browser lol! Thanks for the recipe, keep them coming!
Kate
I love that!
Seras
I’ve only used diced, the basil garlic and oregano flavored ones and the soup is amazing
Julie
I love this soup. It tastes even better the next day. I put a small dollop of low fat sour cream on it. A favorite lunch. Thanks.
Kate
Sounds like a great idea! Thank you for your comment, Julie.
MinnieD
Absolutely delicious with the addition of a diced white potato!!!
Lee McCarthy
The best lentil soup was awesome! Thank you.
Kate
You’re welcome, Lee!
Candy Evans
I make this delish lentil soup every other week or every week (not kidding), it’s so easy to make and the ingredients are always on my shopping list or I buy multiple bags of lentils and make sure I have canned tomatoes on hand. It’s so satisfying and healthy and the whole family enjoys it too. I’ve been making this for months but I’m not sure if i commented yet. So thank you for this recipe.
Debbi
Just made this soup once again, and while I may have commented on this recipe in the past, just had to repeat that this is an easy, flavorful, vegan soup that is sure to satisfy everyone in the room. My daughter took this soup to an annual thanksgiving dinner she attends and after the first year she brought it, this soup is now expected by everyone. The thousands of five star reviews say it all.
Carol
This recipe is delish!
Rebecca
Looks great. Could you use red lentils instead of brown or green?
Kate
HI Rebecca, it works best with what is listed. But red can work. You will need less time for them and liquid. I would suggest my How to Cook Lentils.
Cat
Honest question, why drain the tomatoes then add water? Looks like a great recipe!
Andrea
I’ve made this as written (with kale) and it really is the best lentil soup. I’ve also made it low fodmap for someone with IBS substituting leeks for onions, garlic oil for garlic and using rinsed canned lentils instead of dried. It was also delicious. I like to top mine with a little Tajin, it’s amazing!
Mary
Just wondering if you think fire roasted tomatoes would work in this recipe? Can’t wait to make it !
Thanks!
Kate
Yes! That would add some nice flavor.
Lisa Tsering
It is just as delicious as you promised! The lemon juice makes it. I put some goat cheese on it too. Super!
Jade
WOW. This recipe is amazing. I just made it last night and its already almost gone. I am definitely making this again. Thank you so much!
Joanna
I may have left a comment before as I forget.. but this is seriously the best soup! I add spinach and celery – I have IBS so I need to skip onion and garlic – you can’t tell.. i use some garlic infused oil.. love it so much!
Agata
Absolutely stunning soup! Full of flavour. My boyfriend even said it was the best soup he’d ever had! Will be served regularly in our household. Thank you for the delicious recipe.
Kate
Thank you, Agata! I appreciate your review.
Terry Mason
Delish! I made few changes. I added 1/2 red pepper, a leek and used organic super greens chopped fine just because I had these and needed to use them. Yum. I also used red lentils just because I had them. I will make this again. I call this “ breathe soup” because it is particularly good for lungs. If you tend to pneumonia, make and freeze for days when you need nourishment but may be too tired to cook Works for me! Thank you!
Kate
I’m glad you were able to get creative, Terry! I appreciate your review.
David W
Your site has become my go to for delicious healthy recipes. This soup is another winner. I’m a big fan of lemon so I’ll always add more if it isn’t in danger of overwhelming the other flavors. Thank you, as always, for the recipe
Kathi
Do you think this would work just as well with red lentils? I like the delicate red lentil flavor more than green generally. If so, what modifications might be required?
Kate
Hi Kathi, you will need less cooking time and liquid. I recommend following my How to Cook Lentils
Carmen
Thank you for sharing this wonderful soup recipe. It truly is the best lentil soup ever ❤️
Tess C
Sounds perfect. Could this soup be made in a slow cooker?
Kate
Hi Tess, I haven’t tried it. But I know others have and didn’t mind the results.
Jodi
I didn’t have everything mentioned on hand so I did stray slightly from the recipe, but it was still delicious.
– I used fresh tomatoes (3) diced and a 13oz package of crushed tomatoes which came out to Roughly the same amount as a 28oz can
-I used canned carrots chopped, and added them at the end with the greens.
-I used a mixture of extra cumin, garlic paste and turmeric instead of curry powder.
Everything else I kept the same.
I felt this is truly one of those recipes you can adjust to what you have on hand and it will still come out great. I wasn’t disappointed. Thank you so much for the amazing flavorful recipe. Everyone loved it and I can’t wait to make it exactly as written.
Janet
I love lentil soup, vegetarian or otherwise. The greens in this recipe are a great idea, for nutrition, colour and texture, while the lemon juice will lift and compliment the other ingredients. I’ll add sliced chorizo to give more substance plus a rich smoky flavour.
Paul Love
Awesome recipe! The only thing I did was that I added steam crisp super sweet yellow and white corn to give it a sweet element to counter the red pepper flakes. Yes I added a few more red flakes. Yummy!
Susan
This is, by far, the best lentil soup I’ve ever made. The flavors are exquisite and the texture is heavenly: creamy but with chunks of vegetables and plenty of lentils and greens (I used baby spinach). I followed the recipe exactly. This is a delicious soup with a subtle flavor that is wonderful on a cold winter day or perfect on a chilly Spring day. An added benefit: my house smelled wonderful after cooking this soup.
Krys
I just made this soup and the flavour is awesome. Such a good recipe! Will be making it often.
Tricia
You’re absolutely right! This is the best Lentil soup ever.
Ashlyn
Do people use canned lentils, soaked lentils, or dried lentils for this recipe? The recipe doesn’t specify …
Kate
Hi! Dried lentils. I hope you try it!
Denise A
I’ve made this soup a few times now and I love it so much. It’s a go-to favourite in our house. I skip the blending because it’s too much extra cleaning. I also add way more kale and find that it can take it very well.
Katie
I exchanged the curry powder for smoked paprika and added a diced zucchini. It was absolutely DELISH. Will be adding this to my soup roster for the fall.
Love your page Kate! Keep up the amazing recipes :)
Christian Denmark
This is seriously a great recipe. Even my kids eat it with gusto.
A small wish or request from across the water. Would it be possible to incorporate some sort of metric conversion feature on the site. I still can’t do the calcs standing in the supermarket, no matter how many times i have looked them up in the past. Somehow they won’t stick.
Anyway. Love the blog.
Warm regards from Denmark
JesseA
Thanks for the recipe. I have learned similar recipes and a few detox soups from iahas.com and they are all so good and effective. Adding yours to the list.
Paulette (PJ)
Can I replace the olive oil with coconut oil? I’m so excited to make this but I don’t have everything on hand so I’m working with what I have. Thanks!
-PJ
Kate
Hi, Sure but I think olive oil would be best for end result.
Bridget Rockliffe
I absolutely love this soup,I also like to add coconut milk in some soups,
But this is Yummy,
Thanks
Kate
That’s great, Bridget!
Melisia
So filling ,healthy, and delicious!! I don’t even miss meat with this one.
Kate
I’m glad you enjoyed it, Melisia!
Sandy V
This really is the best lentil soup. Full of flavor. It is going on the rotation menu. Love it!
Kate
I’m glad you loved it, Sandy!
Laswa
I don’t care for curry or hot spices, so I subbed turmeric for the curry powder and left out the pepper flakes, but oh boy did it deliver flavor! Thank you!
Kate
You’re welcome, Laswa!
ray
just finished making this recipe. Had left over pork shoulder which i diced and added and some ground turkey about 8 ounces. a small zucchini and jalapeno pepper were also added. tomatoes only 8 ounces of diced hot tomatoes. Fabulous, didnt puree the 2 cups
Lloyd P
I make this a couple times a month. It’s fantastic! I use a bit less cumin and more curry because that’s how I prefer it but it’s great as is too.
Kate
Thank you for your review, Lloyd! I appreciate your review.
Pam
Love this recipe
I have made a couple of changes, I don’t take some out and pulse it, I just add more lentils and it thickens and lot more kale. Can of whole plum tomatoes drained and add water to make the 2 cups of water as someone else suggested! So yummy! Thanks
I love every recipe that I have made from you
Kate
Thank you, Pam! I’m glad you enjoyed this one too.
Carol Seaton
This is the second time I’ve made your lentil soup. The first time I followed the recipe precisely. This time,as I only had beef broth I decided to add about a cup of lean ground beef. I also had a zucchini that I had to use before it was wasted and I added celery as it’s something that I add to almost any soup,stew or sauce. I upped the curry as I love my hot curry. Both recipes were awesome albeit slightly different. I’ve never been one for most dried legumes, pea soup aside. Thank you so much. My sister would have loved your original version best and my partner would’ve loved the meat version. Wish that I had discovered your site sooner.Happy Mother’s Day if appropriate.
Aly H
I made this soup and I must say it’s absolutely fantastic! I love pepper so I added extra and it gave it the perfect kick! Simple ingredients yet packed with flavor!
Katherine C
Why did you drain the tomatoes and then add water? Seems like a missed flavor opportunity. Thanks for the recipe, just what I was looking for! Will be trying tonight.
Camille
Best lentil soup I’ve ever made!!! Thank you!
Kate
You’re welcome, Camille!
Mesha
This recipe is AMAZING.
Kate
I’m happy you enjoyed it, Mesha! I appreciate your review.
Ginette
Would this still be good with canned lentils? I am gluten free/dairy free and can’t seem to find any dried lentils that don’t say may contain wheat. Also if I use canned lentils would I still boil it for 30 minutes? Thanks!
Ginette
Kate
Hi! I know others have used canned and didn’t mind the results. You will want to decrease the liquid and cooking time. I’m not sure how much without trying it. You can adjust the liquid to your liking.
Andrew
We are heading into winter in Australia. Found all of these ingredients at home so for cooking. Simple tasty and I will never go back to the old meat based stocks or bacon bones. THANK YOU
Karen Sternberg
Made this a 2nd time today. Used my homemade veggie broth. I had no canned tomatoes, so I used 1/3 small can tomato paste instead (1/ cup ish). Had no lemon juice & skipped the greens, I adjusted the seasonings. So delish, I just had 3 small cups of it for lunch; couldn’t stop eating it. Added 1/2 cup corn kernels to pot for next time serving.
Winner every time, so thanks SOOO much!
Kate
You’re welcome, Karen! I’m happy you enjoyed it.
Linda Novenski
This lentil soup is outstanding and so easy to put together! I’ll post pics on IG. Keep it Up!
Kate
Thank you, Linda! Great to hear.
Natalie
This soup is delicious and so easy to make. I used chopped cabbage instead of collard greens because it’s what I had on hand and cut down slightly on the lemon. For the tomatoes, I used canned petite cut tomatoes in garlic and olive oil, slightly drained. The flavour was just awesome.
Susan
I made this in the instant pot for lunch – sautéed the onion, carrot, garlic in olive oil, added spices and deglazed with broth; added the rest of the ingredients except the spinach and cooked high pressure for 15 minutes. Instead of draining the tomato juice, I kept it and used less water. After it released, I added chopped bok choy (the green leafy part) because that’s what I had and it cooked in the residual heat. The flavor was so good I didn’t add lemon juice but I drizzled my serving with some olive oil. This was so delicious! I kept saying mmm, mmm, mmm, mmm, mmm, mmm, mmm, as I ate it. Never been so excited about lentil soup. Thank you!!!
Kate
I’m glad you enjoyed it, Susan! Thank you for taking the time to review.
Jean W
I’ve made this soup many times and can’t recommend it enough. In fact I have recommended it many times, and everyone thanks me afterwards and says it was an absolute lifesaver. You can’t beat the healthiness and easy of having this in your fridge during the week!
Joni R Sargent
This soup is so flavorful. I make it at least twice a month and and I puree it to feed an 83 year-old woman with dementia, who has forgotten how to chew and swallow.
Carol
Excellent recipe! The lemon gives it a nice zing. So tasty. I used red lentils as I like the colour. Will make it this weekend for friends. Freezes well so will make a double batch.
Thanks!
Tara
I make this soup frequently. It is an easy recipe and always delicious. Sometimes I add celery if there’s some to use up in the fridge. One of my brothers was visiting recently. I made it for him and he loved it so much I sent him home with the recipe, telling him “if he can read, he can cook.” I added some sweet Italian sausages to the batch I made for him because he’s one of those guys who HAS to have meat with supper.
It always tastes fantastic.
Anthony Maiello
This was by far THE MOST AMAZING lentil soup I’ve ever eaten! Very easy to make, I recommend having everything ready so you can just concentrate on assembling and cooking. Follow the instructions thoroughly and you will be so pleased!!
Kate
Wonderful to hear, Anthony! I appreciate your review.
Luci
Thanks for this. My son and I enjoyed it very much!
Teresa
I have made this soup many times, it is one of my go to recipes. It is so tasty, easy to make and so satisfying!! Love it!
Hans
Not a bad recipe, I like to add more veggies like chopped potatoe, celery and do without the curry powder.
Julie
Soup has an absolutely amazing flavor! My only complaint is that when I doubled the recipe I used 2 cups less water than the instructions and soup was still too watery for me. Will definitely make again – next time I’ll do less water and add potatoes for carbs to make this into a complete meal.
Shawn Harris
This literally is the best lentil soup I’ve ever had and I’ve made MANY lentil soups. I used red lentils because that’s what I had. It’s so so so delicious! Highly recommend!!
Ashoy
Absolutely amazing! It’s so quick and easy and it’s now one of my go to soups. My family absolutely loves it. The way the flavors blend is amazing. By far THE BEST lentil soup recipe in my book
Tayo
I found this blog during 2020, and this lentil soup and your minestrone are some of my veggie day favourite. Must have made them at least 20 times each. Even my picky 10y old will eat all of this soup. I add extra garlic and chillies (hubby loves them) and use fresh herbs from my garden. Thank you for such a great recipe.
Natalie
This is my go-to soup. It is consistent, healthy, and so easy to make. I usually have all the ingredients on hand and it’s one of my all-time favorite recipes. Thank you for sharing! (Currently making it for about the 10th time!)
Penny
I’ve made this many times. It really is the BEST. My taste buds thank you!
Claudia
well, this is our new lentil soup recipe.
I used more kale than in the recipe because we had it fresh, and reduce the oil to 2 spoons as to cut on calories. Love Love the idea to blend a part to bring the texture.
Sare
This is my favorite lentil soup recipe. It’s so rich and comforting. I make it 2x a month and keep on-hand for my lunches.
Lisa Tsering
It is just as delicious as you promised! The lemon juice makes it. I put some goat cheese on it too. Super!
Kate
I’m glad you liked it, Lisa!
Jennifer
Mmmm. Love this soup. I make it at least once a month. I’m also from KC, and was a reporter with The Kansas City Star for many years, but now live in Mexico. I almost always have everything I need to make this in my pantry. I share it with a friend who has been sick for many months, and he loves it, and it’s so healthy. I’m not a vegetarian, so sometimes I use homemade chicken broth, other times homemade vegetable broth. I also carmelize a bit of tomato paste as I put the seasonings in, and might throw in a bay leaf, and sometimes, even a parmesan cheese rind or two…
Alayne
This is just the best recipe! I have made it numerous times to rants and raves on flavor. I’m actually making it right now.
Alysha
Oh my goodness, I can’t stop making this soup. I basically have the recipe memorized… I make it for friends and family all of the time. Their reviews are, “more, more, MORE” and “yummy!” Thank you so much for this recipe. It’s encouraged me to cook and eat more vege-rich meals.
Graham Pickering
Lentil soup conjours up words like bland and tasteless but this was most certainly not that .Absolutely loved it .The only differences that I made were` instead of red pepper flakes(couldn`t find any)I finely chopped a red pepper …& I skipped the greens at the end as it was already gorgeous and Im about to make it again so thankyou very much
Sara
This is by far one of the best soups I have ever tasted and made in my life. It’s fool proof!! And I’m not a good cook. My one tip is that I do not use a blender, I can never get the soup to not explode everywhere — I use the deep mixing bowl from my KitchenAid mixer with an immersion blender.
Kate
I’m glad you love it, Sara!
Elaine
I made this today and added a sweet potato and used dandelion greens.It is delicious!! Thank you so much.
Ash
Best lentil soup I’ve ever had. The flavour is so rich, the the blended portion turns it into the creamiest taste ever. I’m definitely bookmarking this recipe
Anna
For the curry powder- is it Indian curry powder or Thai?
Kate
Hi! It would Indian. I hope you love it!
Megan
I love this soup so much, it’s definitely the very best lentil soup I’ve ever had. I do have one comment though; why do you say to drain the tomatoes and then add water instead of using all that delicious tomato flavor plus some extra water? That’s the way I make it :)
Dominique
This is truly the best lentil soup I’ve had in a long time. I come back to this recipe very often as my husband and I simply love it! Even my teenage son likes it. Thank you Kate for all your recipes. You are one of my favourite recipe sources :)
Gillian
I made the Best Lentil Soup last night and it is true it is the best lentil soup. C&K’s recipe items were all in my pantry. I substituted spinach for the greens. Thank you for this perfect recipe and I enjoyed a bowl of it for breakfast ❤️
Kate
Thank you, Gillian! I’m glad you enjoyed it.
Joanne
This is so good Kate, thank you.
I like to add mushroom, celery and chunks of potato when the carrot goes in and cook in a little stock instead of oil. I leave out the extra water and it turns into an amazing veggie stew. I also don’t add the kale but serve the stew with barley and steamed red cabbage.
The flavour .. Amazing! You clever girl.
Kate
Thank you, Joanne! I’m glad you enjoyed it.
Clara
This recipe got me through my first year of college. It’s so inexpensive and yummy and nourishing! I love it with sourdough bread and a fried egg on top. Thank you!!
Ladyjay
I just made this delicious soup, and OMG, what a delightful soup, I followed the recipe to the tee, and will be making it again, again and again… thank you
SAA
This makes a lot more than 4 servings – perhaps it’s because I boiled, peeled, cored, and crushed my own tomatoes, rather than getting canned ones. However, it was still great! I’ve loved every one of your recipes that I’ve tried so far. Seriously thinking of getting your cook book! :)
Marivic
I think this is the Best Lentil Recipe I bumped into in the internet. My family loved it that I have to prepare another pot for dinner :)
Thank You
Terry
Excellent soup. So much flavor and so easy to prepare. Thanks.
Kate
You’re welcome, Terry!
Karen Neblung
I pre-chopped my ingredients during my work day at home. At 6:00 I put things together and by 7:00 was ready to eat. This soup is light and bright and not the heavy lentil soup of my past . The flavors blend perfectly. Thank you Kate for your foot work in compiling this wonderful recipe. Really, every recipe I have tried from your book has been a winner.I’m just glad to have more to look forward to.
Keven Youngblood
Just got home from a cruise and one of the starters was a lentil soup and it was amazing! So I was looking for a recipe and just made yours. I followed the recipe exactly but I forgot to get kale, so I subbed a can of sweet corn (ya I know no relation food wise but thought it would give it a little sweetness).
Very good! Just finished my 3rd bowl! Have been considering going vegan for a while and I know I will be making this many times in the future. Thanks!
Kate
I’m happy you enjoyed it, Keven! Thank you for your review.
rita
Used spicy vegetable broth to make this. It’s absolutely delicious with just the right amount of heat for me. Thank you!
Kate
You’re welcome, Rita! Thank you for your review.
Mick B
This is without question the best soup I have ever eaten.
Nothing more needs to be said.
Kate
I’m glad you loved it, Mick! Thank you for your review.
Emily
I figured it was time to leave a review considering I have made this about 20 times in the past 6 months. I dropped some on my arm and licked it… it is that good.
Karen Coupe
Hi,
Good recipe, easy to make, but I removed the vegetable broth and substituted more tomatoes and tomato paste, as I like tomato based lentil soups. Seasonings are delicious.
Kate
Thank you for your review, Karen!
Sara
I’ve tried a lot of lentil soup recipes looking for “the one” and finally found it – THIS IS IT!!! Full and balanced flavors. Just perfect.
Kate
That’s great, Sara! I appreciate your review.
Michael Lindgren
Quickly became our staple after the first try. I make it “just right” according to my wife even though I just follow the instructions and scale it accordingly if we need leftovers or not.
Thank you, as this is one of my wives, now, favorite dishes.
Kate
I’m happy to hear that, Micheal! Thank you for your review.
PennyJane
I love this recipe. I make it all the time, I use spinach instead of kale and add a tin of 4 bean mix.
Denyse
Excellent! Easy to make and so delicious! I left out the kale because I didn’t have any and the red pepper flakes because I wasn’t thinking. This will be a regular staple with me from now on.
Kate
Thank you for your review!
Louise
This really is the best lentil soup. Maybe best soup ever! I make it at least once a week. I also find it’s the best soul-warming soup to give to friends who are unwell. It simply makes everything better. Thank you Katherine, you have changed so much about the way I cook and eat xx
Julie
Best soup ever. I have made this several times and it never disappoints. Have made it with every lentil out there and sometimes a mixture if I did not have enough of one. Any green will do.
Kate
I’m happy you enjoyed it, Julie! I appreciate your review.
Linda
I made this lentil soup with orange and yellow lentils, so pretty and the best lentil soup I’ve ever had, thank you so much I made it exactly how the recipe said I did add a few more crushed red chili peppers in the lemon juice to top it off was awesome