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.
rhonda hartweg
Yep. Made it last night and it was as good as it looked in the picture! I’ve always been a bit disappointed by my lentil soups–not as much flavor as I usually like, but this was awesome! I did have 3 alterations–two not really intentional. Had 1/2 an onion, so added a stalk of celery, then discovered 1 can of tomatoes had peppers and onions added–no prob–great flavor. Then, decided to add a handful more of kale–personal preference. All in all, very tasty and will make it again–this time for others. Mmmm Great for chilly spring days and nights but I like soup in the summer too. Thanks for this one!
Karena Haynes
Hi! Can you cook this in a slowcooker? Would I need to alter the recipe?
Susie
This soup was so good! Glad I came across the recipe. Right up my vegan alley. Perfect amount of spice & so packed with nutrition. Love it!!
Meaghan
This soup is amazing! Absolutely loved it and will definitely be making it again.
Ian
I can’t stop eating this. So good. Sharing on Facebook now.
Corey Cottrell
Omg! This is the best lentil soup I have ever had.
Michele
Loved it! I’m not vegetarian or vegan, so I used some homemade chicken stock and also added some roasted chicken. Loved the flavors in the base recipe, thanks for sharing!
Barbara
Thank you!! I have been looking for a lentil soup recipe similar to this. I had been using one for years out of a Sunset Soups and Stews cookbook; but had given the cookbook away and have kicked myself for well over a decade! This is very similar to what I remember, but I remembered that my recipe had spinach in it, even though I like Kale. I haven’t tried this yet, but am eager to try it.
Alissa
Best lentil soup ever! Surprised by how much flavor. I subbed a 10 oz. can of Rotel for the tomatoes. I also added a half cup more of lentils. It made the soup thicker, but think next time I’ll stick to the one cup.
Meghan
My new favorite soup. I’ve been eating it for lunch and dinner for a few days now. The only thing I did differently was add red and yellow bell peppers and fresh tomatoes instead of caned. I’ve made other lentil soups, but none of them have been this good! Highly recommend this recipe!
Amber
I made this over the weekend and it was delicious!! I have enough to eat for lunch all week. HIGHLY recommend this recipe. The curry gives a nice added flavor and the lemon is really refreshing! I used spinach in place of kale.
Chase
This was so easy to make and so tasty! I put in 1/2 tsp of cayenne instead of the red chili flakes. It gave it a bit of spice which I liked. Will definitely be making this regularly. Thanks Kate!
Patricia
I stumbled onto your blog when searching for vegetarian soup ideas one day, and now your Vegan Lentil Soup and Vegetarian West African Peanut Soup are go-to recipes whenever I’m having a girlfriend luncheon or dropping food off to cheer up a friend. Like so many of your readers, your recipes are beloved by the carnivore men in my family too. Can’t wait to try today’s roasted cauliflower and lentil tacos recipe! Thanks so much for sharing your creative, delicious recipes.
Stephanie
Made this for dinner and my fiancé who is quite the picky, non vegetable loving man, LOVED it. The flavor was incredible …Only thing I really did different was add my carrot greens along with the kale because I hate to waste them. Thanks for sharing♡
Stephanie
Can I edit my rating? That was certainly intended to be 5 stars. My mistake…
Rebecca
I’ve made this soup 3 times now and it always comes out great. It is now in my regular rotation – great to have a vegetarian option that is hearty and tasty. The first time I made it, we were at the cabin and it made a big batch so I put the leftovers in the freezer – the next visit to the cabin I was so excited to have this dish ready to go! Keep the great recipes coming!
Nicole
I am a personal chef, food lover and lover of cooking. I just made this soup last night after stumbling on your recipe. It was SPECTACULAR! I even had some drop in company and they said it was phenomenal too. Thank you so much for this delicious recipe!!
Steph
Wow this really is the best soup! I added a few more veggies and some cayenne as I am obsessed with spice as well and oh my gosh finally a veggie soup I can be excited about thank you!!
Debbie
It’s just lentil soup. Really…how good can it be? Let me tell ya…this blend is magical! In reading the recipe, it didn’t seem anything out of the ordinary, but the reviews suggested otherwise. So…since I had everything on hand, and wanted to clean out the fridge, I proceeded to make it. It must be the spice mixture…whatever it is, this soup is wonderful!!! I did adjust according to what I had on hand. I used a couple of shallots instead of onions, and added a small red pepper to the mirepoux. Since I was using up about a cup of pre-cooked lentils, I added those last, and used 1/2 cup of dried lentils, decreasing the water by a cup. If I had thought about it, I might have dunked the Parmesan rinds I have in the freezer into the simmering concoction. I also used baby spinach instead of kale. We ate some of this for dinner, and the leftovers were ladled into jars for the freezer. So yum. BTW, Kate…congratulations on your feature in the Spring 2016 issue of “Sift” magazine! I have purchased the publication since it launched last year, but I didn’t realize it was YOU that contributed to the most recent issue until they mentioned “Cookie and Kate” on the King Arthur Flour blog. Wish they would have also included that info in the magazine! Great job….keep up the good work!
Debbie
Five stars…thought I had selected them, but trying again!
Kate
Debbie, I’m so glad you enjoyed the soup! It’s one of my favorites, for sure. I’m glad you saw the feature! It was an honor to be included. Such a lovely magazine!
Sue
We are almost into Winter here in South Africa so it’s soup time! I bought a pack of pre-cut vegie soup mix but as i was about to start cooking I realised it would be rather uninspiring and probably tasteless. I found your recipe and the potnis on the go. It smells fab, although the soup mix contained parboiled split peas – I added an extra cup or so of water – so I hope it all comes out ok :)
Kasandra
Could I use red lentils?
Jo Hemmings
I’ve just made this and it was delicious. I used a mix of brown and green lentils as not enough of each! Couple of questions, red pepper flakes…are these chilli flakes in the UK (which is where I’m from). You state ‘serve immediately’ so would it freeze okay? I have a veggie husband and 3 kids (who are not – their choice I figure), although we tend to eat a lot of vegetarian meals. I’ve just discovered your site and I think it’s going to become a firm favourite. Beautifully presented too…
adrienne
I never write comments. But, I have to say that this lentil soup is the best that I’ve ever had. So easy to make, yet so flavorful and filling. Definitely a keeper!
Georgia
This is such a great soup! I’m not much of a ‘recipe girl’ but this blend of herbs and spices as well as the zingy lemon work together like magic. I used red lentils as they were the only ones I had in the pantry, and I also grated in a heap of fresh turmeric. I added some chopped coriander just before serving. Beautiful, definitely make again. Thank-you!
Faith
Just made this soup- AMAZING!! I didn’t use red pepper flakes, but I did use crushed tomatoes with green chilis and that gave it a nice kick. I also added two large celery stalks. This is my new lentil soup recipe. Thank you!
Melissa
I made this last night and it was unbelievably delicious. I’m not sure how you came up with that spice combination but it blends together perfectly. I highly recommend to anyone reading this to try this recipe and do NOT change a thing. It is literal perfection.
Valerie K.
Made this soup yesterday and my husband and I had it for dinner tonight. I find soup is better the next say after flavours marry.
Delicious!!!! This is a definite make again. We will eat it again tomorrow night and I will freeze some for later.
I will add chick peas next time. I did not add greens at the end but perhaps spinach will make the cut in the next round. I have been a vegetarian for many years and always great to find another ‘keeper’
recipe.
Erina Williams
I just made this for my family – my husband, myself, and all three kids loved it!! Absolutely delicious, thank you so much for sharing. I followed the recipe almost exactly as written;)
Shaz
It’s a cold wet mother’s day in Melbourne. Came across your recipe which is bubbling away on the stove right now. Smells wonderful. Can’t wait till lunchtime. I’m sure mum and mil will love it.
Suzanne
Best lentil soup ever! Thank you!
Maja K.
I have been a vegetarian for over 2 years now, but my husband is a carnivore through and through. I made this soup for him(I left out the fact that it was vegan ;) and he now asks for it constantly and it has become a staple meal in our house. Thank you!
Lisa
Made this soup tonight and it IS Fabulous!! The proportion of spices is spot on….a rich depth of flavors. Thanks ever so much! This is my new “go to” lentil soup recipe. ;) lisa
Judy
Hi Kate! Made this wonderful soup for my mother-in-law (gasp), she loved it!! Thanks for helping to soften up a rough relationship.
Esther
This soup was delicious! I used 2 cups of kale, and my lentils took more like 45 minutes to cook.
Ms. Rhylla
I just discovered your website yesterday while searching for a good Vegan Lentil Soup recipe. My search stopped here and I made this one today. It was delicious, and I thought perfectly seasoned. The only change I made was to add a chopped potato and ½ cup of Quinoa. My birds loved it too…they requested the potato. I’m subscribing!!
Faye
I love this lentil soup, and I’m not usually a lentil soup fan. It’s easy to make,which is good because I find myself craving it. (I did use less cumin, for my own taste.) I don’t know that I’ve ever posted a recipe review, but I liked this one that much.
Maria
There is one major flaw in this recipe. All of the ingredients in this recipe should be double, because it will not last longer than 8 hours in the fridge for a family of two!
This soup was delicious! My two sisters have been raving about it, so I just had to try it. I made it with red lentils, as they have less of a bite. I had to adjust the cooking time, as they cook quicker. I may try the lentils that I am not too crazy about next time I cook this, just to see if I might like them in this soup. This will be a new go do to recipe for me.
Thanks for sharing your recipe!
Rosie
I just made this in a slow cooker (though I fried the onions etc first). It is very good, and I’m enjoying it now for tea :). I used silver beet instead of kale due to availability.
MARI
Used spinach instead of kale.that was the only change I made and the soup came out delish. Writing this one down for the recipie box
Ignacio
Great soup recipe. Put it together before sending kids to soccer practice. Came home added the Kale and voila, a nice healthy dinner. The curry and red pepper spice it up nicely. Kids want it in their soup thermos for lunch.
Elena
Made this soup for lunch. It was delicious. Since I made it for kids i didn’t add any hot pepper flakes or black pepper.
It was good. You bet I will be making more soon.
Thanks for creating this recipe.
Kathryn
This soup was excellent I made it today. Not too spicy but just enough! I had Swiss chard so that went in (2 cups chopped) and the only other change was 4 carrots instead of 2 – and I used the tomato juice as part of the water. Very nice and I will make it again.
Delashia
Wow! I’ve never left a review but I’ve made at least a dozen different lentil soup recipe and this blows them all away. Thank you so much for sharing!!
Joanne
My family and I LOVED the soup and this will now become a go to staple, so quick, easy, hearty and tasty!!
I ended up adding half a bag of pasta shells because we were all extra hungry tonight and needed something like this to fill our bellies after a long cold week.
Thank’s so much for the recipe!! :)
Paula
After trying a delicious Nepalese lentil soup recently in a Melbourne cafe, I was so keen to replicate it at home …so I searched the internet, and reading your ingredients I knew it was to be a winner – winner and a keeper it is – we have cooked your soup a few times now – it is delicious – thank you so much cookie & kate. My adjustment : less salt, omit the kale, and added fresh coriander just prior to serving. Delish.
Kay
OMG…I have died and gone to heaven. That is just the best lentil soup ever. I don’t use oil in cooking, so I left it out…and it was still to die for! Thank-you!
Dani
This is the best lentil soup I have ever tasted!! I made it today for my partner who is a mad meat eater and he loves it!! I’m glad he can see how yummy vegan food is haha thank you for sharing.
Ally
Hi Kate,
This looks beautiful. Is is necessary to blend it? I don’t have a blender and was wondering if I could skip that step.
Kate
You can! It will just be a lighter, slightly chunkier soup. Still delicious.
Gina
This recipe makes the best, robust lentil soup! We have made it twice now. Two changes: I only use the 4 cups of broth, and cut the water out, and then puree the entire thing to make a smooth, thick soup. Delicious and easy!
Tracy
Best lentil soup ever, and I don’t even eat lentils……till now!
Michelle
I just made this beautiful soup its an adsolute winner!!! I followed the recipe too the letter and used Kale , and served it with a wholemeal and Quinoa sourdough loaf , was a little worried about the amount of oil but I used an organic extra virgin oil I will be making a lot more of this, thanks Kate☺
Blair
Just made this. AMAZING!! My first time making lentil soup, it was so easy and is one of the best soups I’ve ever had! I changed a few things-used less olive oil, 1tsp cumin instead of 2, I didn’t have any thyme and I used spinach for the greens. This recipe is a keeper!! Thank you!!
danielle | rooting the sun
kate, i just have to drop in and say that this is one of the most fantastic soups i’ve ever eaten! despite the incredible heatwave we’re having, i’m making it again tonight! excellent taste, thank you so much.
Margaret
Awesome soup! I can also see it with white or black beans instead and might try that next time. I doubled the collard greens to sneak in more greens. Thanks so much!
Rita
Wonderful soup!!! My boyfriend and I loved it, thank you very much for sharing it :)
Esther
Will this work with red lentils?
Trista
This was amazing!
Ana
Thanks for this recipe :) I just used whatever I had in my cupboard so I used mushroom broth and bell peppers instead of vegetable broth and greens. I also didnt have cumin but used red chilli pepper flakes. I didnt expect to like thyme and lentils this much :)
Fiona
This soup is amazing! So many flavours and textures. I made double the amount so I could have it throughout the week and I’m so glad I did. I added chickpeas into the recipe and did rosemary instead of thyme
Cara
Kate – this soup has got to be my favourite of all time! I had to come comment on it as I discovered it a year ago, and make it so often (and love it every time!!) I’ve shared the recipe often because people always ask me for it! And it is so easy, too! I usually have the ingredients in my pantry already. Kudos, Kate! Thanks for a well-cherished recipe!
Aimee
Hello! I live in Brisbane (AU) and although we are in a sub-tropical climate, our winters are positively freezing thanks to our houses that are built to breathe and cross-ventilate through the summer. I have this soup sitting on the pot beside me as I type and it smells so good! I never EVER follow recipes, only search them for inspiration in terms of flavour combinations then play with quantities/what I have in the fridge. In this case I have certainly played around quite a bit but I was so intrigued by your use of cumin and lemon (being Syrian myself, I know these flavours marry perfectly). I would have never thought to throw them in a hearty dish. Looking forward to tasting it tonight.
Thank you so much for sharing!
Susan
Wow, this came out delicious. I love blending part of the soup and adding it back in. Also adding the lemon. You also got me to branch out and try collard greens. This lentil soup is a winner. I will make it again.
Matt
Just the best on a cold winters day. The whole family loves it.
Jen H.
Hi Kate,
Thank you for such a wonderful and delicious recipe! Made this last month and making it again tonight as we have most ingredients in the cupboard and it’s healthy, easy and so flavorful!
Penny
I msde this vegan lentil soup today and it was delicious. Thank you so much for sharing.
Emily
Couldn’t believe this was vegan while i was eating it. Amazing job. One of the best soups I’ve had in my life!
Ben
Just wow. I’m not a vegetarian or vegan by any means. Never thought something like this would be so amazing. This is a permanent addition to my lunch rotation! Thanks for the recipe!
Maisie
I cook for myself only a lot of the time – is this recipe suitable for freezing?
Bev
It’s on the stove cooking,just tasted it – amazing!! Can you freeze the leftovers?
Jeanne
I’ve frozen similar soups and they freeze just fine. I cook for myself, so I saved some of the soup to eat this week and divided the rest into four portions and froze it.
Bev
It’s on the stove cooking, just tasted it, amazing! Thanks. One question, can you freeze this soup?
Mel Reid
Loved this soup! Definitely a keeper… My daughter (14) and I made this together, it was easy and very filling. Froze the left overs will use when I’m in a hurry and need a tasty filling meal.
Ines
This soup is absolutely amazing in every way! Loved every bite of it and will be making it again for sure!
Grace Chambers
Amazing! I put in 6 cups of chicken broth instead of vegetable broth and 2 cups of water for a bigger pot. I used cayenne pepper. I also used more kale and carrots. I let it simmer a little longer than 30 min just because I was busy doing the dishes. It turned out so good! I thank you so much!
Lizzy
I’ve made this soup 3 times now – it is my favorite soup EVER. I make it on Sunday night, and it’s the only meal I can eat for lunch 5 days in a row and never get sick of it. Thank you for this awesome, easy, and inexpensive recipe!!!! A++++++ <3
Virginia
Yum. Made this today.So delicious.
Thank you.
Virginia
D
So good!!! I added potato but other than that followed the recipe exactly and it was delicious. My kids also loved it!
Katie Egervari
I’m not sure what you mean by “curry powder”. There isn’t really a scientific blend that constitutes “curry powder”. I do have all of the individual spices – turmeric, coriander, cumin, kashmiri chili powder, etc. What was the intention/goal behind this ingredient? Heat? Colour?
Christina
Is there a reason why there’s no celery in this recipe? Never made lentil soup before, and most of the recipes I’ve seen had a mirepoix of celery, onions and carrots.
Kate M
My infant son has a number of food sensitivities, so I need to avoid dairy, soy, and egg while I’m breastfeeding. It is hard to find good recipes free of all three, so I’m especially grateful for this delicious soup. I use 2-3 fresh tomatoes in place of the canned, and it works just as well. Thank you!
Marina
I made this with a friend last week to comfort us in cold (but sunny) South Africa, and it was delicious! Thank you, Kate
Amanda
Really looking forward to trying this recipe….do you think it’d work as a CrockPot recipe as well? Love using the CrockPot for soups!!
Karen
Hi Kate, it’s winter here in Australia right now. I was trawling Pinterest looking for vegetarian soup recipes, and came across this recipe and your blog. Can’t wait to make this tonight — I can tell just from reading the ingredients it’s going to be delicious! I look forward to lots more vegetarian recipes to add to my repertoire :-)
Naomi
Oh my gosh this is soooo good! Has a real smoky, deep flavour to it and a delicious after taste too. Great work Kate! Thanks.
Maria Rytenskild
I have tried lots of different lentil soup recipes, but I have to say this was the BEST!!! Even better that its made with kitchen staples and the end result and flavor was amazing. I used my own blend of curry powder and vegetable stock paste for the vegetable stock. I didn’t have fresh greens so just added sweet potato and some spring onions towards the end. I packed some for a friend but I have a feeling I might end up eating this as well. Awsesome recipe…..thank you very much.
Joan Kemp
I’ve just made your lentil soup in my soup maker. It tastes good – maybe a tad thick, so I’ll use less lentils next time. I’ve no idea what ‘collard greens’ are, but I’ll add some parsley when serve it. Thanks for the ideas!
Rissa
This is now has to be one of my favourite recipes! I added a smidge of smoked paprika just to fuel my own personal addiction. So hearty and nourishing, my boyfriend and I couldn’t believe how damn good it was. I can’t wait to make it again as well as try more of your recipes!
Matt
You mention curry powder….. there are many many different curry powders. Can you be more specific about this ingredient?
Kate
Hey Matt, just a general yellow curry powder will work well. There’s not a lot of curry powder in this recipe, so the blend won’t have a big impact on the final result. I think I used McCormick’s brand.
Samantha
This soup is soooo tasty! The combination of spices really makes this soup great. Don’t skimp on the spice!
Shaila
Made this soup today, it was actually the first lentil soup I have ever made as I cannot stand lentils but this recipe was absolutely delicious, even my sister who dislikes lentils loved it, thanks so much for the recipe!
Kate
Well, I’m glad you both enjoyed this soup! Thanks for letting me know!
John Nairn
I’m 70 and a pretty good amateur chef, but I’ve never had a worse disaster than this soup. My wife is pretty much a vegetarian and neither of could even eat it. The lemon addition is insane, totally wrong. The volume of the recipe made it difficult to even get down the toilet. Sorry for such a bad review, but the worst lentil soup recipe in the world!
Sue johnson
This was so good that I ate it every day for lunch or dinner until it was all gone! Am going to make new pot tomorrow. Can’t seem to get enough! This is the 1st. time I have posted a comment on a recipe- EVER!!! Thank you!
LeAnne
I NEVER take the time to write comments, but I have to tell you…this truly is THE BEST SOUP!!! My son recently turned vegan and sent me this recipe to try and it is a keeper!! I followed the recipe exactly as you posted and it was perfect! Thank you! :)
Kate
Thank you so much, LeAnne!
Fiona Roberton
I made this tasty soup for dinner tonight and really enjoyed it. I also put in some ginger at the same time as the garlic, and added a little paprika and dried chilli at the same time as the tomato which worked well. Thanks for posting it.
Shauna
LOVED this. Husband loved it too–and asked me to bookmark this one because he’ll be wanting to cook it up himself soon.
(variation: I did only 1 tsp cumin, and 2 tsp curry powder. I also used an immersion blender right in the pot for step 4, I recommend that tool for people who make a lot of soups and smoothies–so handy, and much faster to clean up!
toni
Oh my…so delicious…….I added some grated Swiss cheese on top. Lots and lots and lots of flavor, so nice to have a meatless dish that even my husband had seconds.
.
Deboreah Heckly
You know what my husband said? “This person (meaning the creator of the recipe) knows how to cook!”
j
Absolutely delicious! Thank you for this wonderful recipe.
Tracy
Love this soup but can you tell me how many calories per 100g portion?
Ninjasluvnoodles
This is such a great lentil soup recipe. I made it this week and used kale for the greens. I loved the addition of the lemon juice at the end. That really made the flavors pop and therefore no need to add any additional salt or pepper. I will be making this again. :)
Jeanne
I just made this today. The recipe was very easy and it’s really good!
Marie
This lentil soup is my husbands favourite. A pot lasts us a few days and a hearty bowl, with a slice of toasted whole wheat bread on the side, it makes a perfect week night meal.