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.
shannon
Can you use canned lentils instead?
Kate
That’s a good question. I think you could, but since the lentils absorb a lot of moisture, you’ll probably need to reduce the amount of broth. I’m just not sure by how much.
Sandra Murphy
I made this for a church function, and everyone loved it, I was asked over and over for the recipe. I am making it again today for the second time. I would like to say if you have tried a recipe, it doesn’t go anyone for you to comment how good it looks.(There my pet peeve for the day)
Kate
So glad that your congregation enjoyed it, Sandra!
Jenn Hotz
So good!!! I don’t like cumin so I only added a dash. I also added 1/2 cup barley and 1/2 cup lentils instead of the full cup of lentils. I used frozen kale because it was all I had on this rainy day. This soup is a total winner and will be added to the soup line up for sure!!!
Kate
Hey, Jenn – so glad your variations worked out! Sounds like the perfect match for a rainy day.
Barbara
I love you! This IS the best lentil soup ever! I just discovered your blog this morning and now I’m a true follower!
Kate
Hi Barbara – so glad this soup has made a good impression! It is one of my followers’ all-time favorites. Happy to have you here :)
Andrea
I’ve never commented on a blog or website before but I made this recipe and it’s SO delicious that I had to come back to comment!! The lemon really makes it for me. Thank you for sharing!
Kate
This is so great, Andrea! I hope to see you around the blog more :) Happy you enjoyed the soup.
Archana
Hi Kate, I have tried this soup twice and it was delicious. I did not do the step of blender but I am sure it will be delicious. You have the perfect ingredients and spices in this recipe. Perfect for the winter months!! Thank you
Kate
That’s great to hear, Archana! Thanks for commenting.
Vanessa
Amazing soup!!! Kids love it too!! Thank you :)
Would you know the calorie count for one serving?
Kate
Oh, I’m glad you (and the kids) enjoyed it, Vanessa! Right now I don’t have nutritional information / calories for my recipes – but I’m busy working on a solution. I should have one figured out soon.
Vanessa
Thank you for getting back to me!
I’m using an app called MyFitnessPal to track my caloric intake. I was able to add your recipe to it and it gave me the nutrition facts including the calories for one serving, which is 267!
Anna
I made this recipe for the first time today and it was amazing. I omitted the curry because we don’t like that spice and I added yams. It was delicious. My husband is not a soup person and he really liked it! I will be making this again! Thanks for sharing!
Kate
You’re welcome, Anna! I’m super happy you were able to adjust it to your family’s preferences – and, just maybe, convert your husband to the soup side ;)
Miriam
This looks more my style! Thanks for pointing me to this recipe, Kate!
Kate
Of course! Let me know how it turns out for you.
steffanie journey
I really love the flavor of this soup. I make it at least once a month.
Kate
So glad, Steffanie! I love hearing when recipes make it into the regular rotation :)
Fay
Made this soup yesterday. When I first read it, I thought it was a bit of a strange combination of spices but I must tell you… it is delicious and the house smelled so yummy too! For anyone considering making this… do not leave out the fresh lemon juice!
Kate
:) Glad this exceeded expectations, Fay! And yep, the fresh lemon is a huge crowd-pleaser, definitely can’t leave that out.
David Hutchinson
Hello Kate,
I’ve just made your lovely vegan lentil soup, which turned out very well. I used half the tomato, although not drained, and added a little celery and it’s certainly a recipe I’ll make again.
Thank you for all the experimentation that led to your final masterpiece.
David
Kate
You’re welcome, David!
Rachael
This soup is AMAZING! Holy cow the lemon in this just adds something that I never knew I was missing! I ate this for like a week straight & couldn’t get enough of it! PLUS it’s packed full of lentils my FAV! If you found this recipe and are thinking about making it, do yourself a favor and make it asap! Thanks so much for sharing, this will be one of my go-to’s now!
Kate
So happy this had such an impact, Rachael! :)
Fred
Warm, enriching, …. perfect!
Kate
:) Happy you enjoyed, Fred!
Michelle K
Thank you for this wonderful recipe. I’m making it again for the second time. Planning to take it to work to have for lunch this week. Tastes so good! I like to have it with pita bread and hummus.
Kate
Ooh, that sounds like the perfect side for this! I’ll have to try that myself :)
Adriana
Delicious! I love making soups and this is my new favorite. I added celery and chick peas to it and used red lentils instead! I will try green next time. I went the kale route (used frozen kale) but I did not puree it. Because I like a kick, I used hot curry powder (from Penzey’s Spices). This soup will be made again and again, I already know it!
Kate
Ooh, sounds extra-spicy and delicious.
Devon
I made this and all I can say it wow! So good and filling and I love the ingredients. My whole house smelled beautiful!
Kate
Yes, whole-house deliciousness is definitely a perk of this soup :) So glad you liked it!
Jovania
I made this today and it came out amazing! I skipped the blending and left it as a hearty soup and it’s so good!
Corrine Moore
This soup is absolutely delicious. I stumbled upon it while looking for a lentil recipe. I’ve made lentils before but never with this kind of spicy flavor. I’m subscribing to your blog!
Kate
Good to hear, Jovania! Thanks for the comment.
Tiffany
Ohhhmyygoossshhh this is ridiculously good! My first Lentil soup and made it for my entire family huge success! Thank you!
Kate
*Always* love hearing when the whole family enjoys it :)
Joanna
I’ve made this for my family 3-4 times now and we LOVE it! Now I always use a whole pound of lentils and make a double recipe. I substitute turmeric, coriander, and cayenne pepper for the chili powder. Also, I substitute water for the broth, double the salt, and reduce the total liquid to 4 cups per recipe. Thanks so much!!!
Kate
You’re welcome, Joanna! Thanks for the doubling tips, too :)
Molly
Will this stay good in the freezer?
Kate
Yes, it freezes great! The only soups that don’t freeze well are dairy-based soups.
Lenore
This is the BEST lentil soup ever….I made it and cannot leave it alone. It’s got alot of flavor without meat additives. You will not be disappointed
Kate
Thanks, Lenore!
Pharaoh Lamothe
Oh man! Just found and made this recipe. Legend -wait for it… dary! So great, thanks a bunch!
Kate
Thanks so much!
Nicole
This soup is delicious! Thank you for the recipe… It has been our go to soup recipe the past few months.
Kate
Great to hear that, Nicole :) So appreciated.
Scott
I made this soup without using any oil and it was equally good.
Kate
Great!
Irene Bensinger
I thought for a moment that you were including a live bat in this Spicy Lentil Soup recipe! Sorry, Cookie.
Krys
Fantastic recipe. Simple, hearty, flavourful and just delicious.
Kate
:) Thanks, Krys.
Heather
Delicious! P.S. Did you move to Austin from Kansas?!
Kate
I just lived in Austin for a month, for fun! I’m in Kansas City most of the time. :)
Heather
I’m thinking of moving there! What would you say is its personality and what types of people and culture (and food!) does it attract? I’m hoping to get out of the West Coast. Thanks, Kate!
Kate
Moving to Austin? Do it! The city is so fun and the people could not be more welcoming. It’s hip and modern with a slight Western vibe and attracts smart, energetic young people. You should go fly out there and check it out. Here’s my Austin restaurant guide for when you get there. :)
Rondi
Great recipe, glad I found it! I used lemon pepper spice I the beginning instead of fresh lemon at end and it still came through nicely. I don’t like too much spicy heat so I cut the curry in half and used chili powder instead of flakes. Also use tomato sauce instead of diced and it was awesome comfort food.
Kate
Glad to hear your version came out well, Rondi!
Sandy
OMG! This soup is the most tasty soup I have ever tasted! This is my second time making this soup and I think I will be making this soup weekly. I did it exactly as the recipe requires and it turned out just right! I did not have to add anything else. Thank you for sharing this wonderful soup and I can’t wait to try some of your other recipes.
Kate
:)
Joanne
I just made this and it’s amazing (even my eight year old daughter is guzzling it, as we speak!). I substituted coconut oil for olive oil and spinach for kale. I also added a quarter cup of celery. Super tasty and am loving the lemon juice at the end – it really enhances all the flavours. Thanks for sharing.
Kate
Yum! Sounds so good, Joanne!
Tina
I am obsessed with your soup recipes! This may be my favorite of all time!! I make it with a quinoa-chickpea lime/curry/garlic side dish and usually just end up dumping it right in the soup. What a combo! I could eat this every day!
Tip for any other onion-phobes: the I blend onions in all my soups with some of the liquid and then add them back liquified because I want the flavor, but I don’t want to feel them. Works like a charm!
Colleen
Tina, tell me more about this quinoa-chickpea lime/curry/garlic side dish, please!
Tina
Ugh, it’s so good! http://allrecipes.com/recipe/111515/quinoa-with-chickpeas-and-tomatoes/
I usually leave out the tomatoes (but it is yummy with them in, too!). I add a few sprinkles of curry powder in because, why not? Seriously, dump this right into the lentil soup and it’s unbelievably scrumptious!
Kate
Interesting variation, Tina! I’m sure some readers will benefit from the liquified-onion tip.
Silvia @ Garden in the Kitchen
What a marvelous and deliciously nourishing soup recipe!
R Gordon
I made this today to take my mind off the inauguration. It worked! The soup is wonderful. Supper in 1 hour.
Kate
Cooking is a wonderful, soothing ritual. I’m happy this worked as a salve for you :)
Colleen
the best part of this recipe? I went to write down the ingredients, before I went to the grocery store, and realized I had ALL of them on hand already! Love it. Thank you! Now I can get to cooking so much sooner!
Charlie from Long Island
Me too, but substitued spinach
Kate
Don’t you love it when the stars align like that? Let me know how it turns out, Colleen!
Colleen
It was delicious! And still going strong with leftovers for lunch!
Charlie from Long Island
Really good but had to double the spices. Family will let me stay!!
Kate
Glad you figured out how to make yours flavor-packed, Charlie.
Scott
I’ve made this soup with and without the olive oil and it is equally good without it. Really good recipe in my opinion.
Kate
Thanks, Scott!
Ann
My family and I LOVE this soup! Very flavorful, satisfying, and it smells incredible.
Kate
Yes, this makes the whole house smell delicious, doesn’t it? So happy you enjoyed!
wayne
added diced sweet potato and half a lime juice…..very delicious.
Kate
Sounds filling and zesty, Wayne.
Tobie
So tasty! This recipe is a big hit in this family!
Kate
:) Awesome!
Jen
Super soup! Really tasty and filling.
Kate
:)
Lisa
Kate
this is truly an awesome soup recipe. I made it this week for our guests at our farm and it is a resounding winner. This has become my absolute, all time favourite, ‘go to’ lentil soup recipe
thank you
warm regards
Lisa
Kate
Oh, so happy this was a hit! Thanks, Lisa.
Faye Miller
I’ve never commented on recipes online before, but I have to say, this is my favorite recipe to make and to eat. And I don’t usually care much for lentil soup. This recipe healthy and easy to prepare, but most importantly, it tastes really, really good! Something about it is a bit addictive to me–I find myself wanting to eat it for breakfast lunch and dinner, and to share it with friends. And I find myself wanting to follow the recipe the the T, which is unusual for me. But I really feel all the ingredients make it work (I left out kale once, and it was still really tasty, but not as perfect.) (My wife isn’t as in love with it as I am, but taste is a matter of taste, I guess…)I highly recommend!
Kate
This is all so great, Faye! & more for you, right? Haha!
Tara
Loved this soup so much I made a second batch for the freezer a few days later! Thank you!
Kate
Yes, this freezes really well-perfect for cold nights when you’re just *not* up for cooking.
Alishia
This is my second time making this recipe. I NEVER like lentil soup until I made this. My husband loves it!!
Kate
YES a convert! :)
Pamela
My whole family absolutely LOVED this recipe! I made it exactly as written and it is now my favorite soup. Super easy, super delish! Love the tang of the lemon balanced with the spices.
Kate
The lemon is the perfect final touch :) Glad you agree!
Dani
This is my favorite lentil soup recipe! For years I made my lentil soup from the Moosewood cookbook, but with your recipe I’ve found that I prefer a soup with more substance than what the Moosewood collective offers (it’s still a great recipe, just better as a side dish).
The last three times I’ve made this version I’ve added a large sweet potato (the white-fleshed variety), and I add it to the onions and carrots, and cook it until it blackens slightly. I also add 3-4 ribs of celery with the onions and carrots and double the amount of kale at the end, and do not blend any of it.
My partner, who insisted he never liked lentil soup, has never argued when I make this, and he always makes sure to help me finish my double batch before it can make its way into the freezer!
Thanks again for this amazing and incredibly versatile soup! xoxo
Kate
Yes, this one is much heartier than many lentil soups, and works really well as a main dish. Your version sounds awesome! Happy you & the husband enjoyed.
Chaliss
Can you double this recipe and it will taste just as good?
Kate
It should turn out just as well, yes!
Andrea
I usually triple it, and it’s perfectly delicious. :)
Kristen Moorefield
I made this last night. I added cauliflower, used 5 carrots instead of 2 and forgot to add the lemon juice. No matter, it came awesome. The consistency was more like chili than soup probably because I blended the onions after cooking. Very good and will be going into my dinner rotation!!!
Kate
Yes, this is a much heartier soup than you may be used to. Definitely try the lemon juice next time! Other readers seem to really enjoy it. Glad this is going into your routine, Kristen.
Jay
I used to be scared of lentil soup but needed to overcome that fear so I found this recipe and am a total convert-I love it and my family and friends have all complimented it…my 11 year old son came back for 3rds and even ate it cold he loved it so much…thank you for sharing this amazing recipe
Kate
Fear no more! I’m glad you have a new go-to for the new lentil-lovers in your life now :)
Jane
My sister in law and I share recipes incessantly. She said she loves this one so much she makes it every weekend and eats it for breakfast because it’s so filling and delicious. I’m not a breakfast eater but if I were I’d eat this! Faaaantastic! Made it a few days ago and making again today. Best lentil soup ever. Six stars! No need to search further. Yum Yum!!!! Thank you C and K!
annie davis
OMGosh Kate! You knocked it outta the park with this spicy vegan lentil soup recipe! I adore lentils any & every way possible, but this soup was the absolute BEST! So delicious I could not stop eating it, same with my spice-loving friends. I want to make it every week in winter! Here are some variations on your recipe that worked great for me: (a) I doubled the amount of greens (2 cups instead of 1) and used a 50/50 mix of chopped kale and spinach, and (b) I did not drain the big can of diced tomatoes (not wanting to waster that tasty liquid) so used less water instead. YUMM-O!!
Kate
Sounds like a resounding success, Annie!
Laura
Ok ok. I know this is a vegetarian site, and I love this site even though I’m not a vegetarian. I made this recipe with ham stock and it was absolutely amazing. I left out the curry and kale because I didn’t have them on hand. It’s definitely a keeper! The cumin!
Kate
Happy you could adjust to your tastes, Laura!
b
just discovered your recipes ; want to ry so many. especially some of the muffins. but i really want to know the complete nutrition facts – especially the sugar, carb, calorie counts. why is this info omitted?
Kate
Hi! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Cindy
I’ve made this about 6 times since discovering the recipe in October, 2016…. Thank you so much for sharing it with us!
Kate
You’re welcome! Happy it’s a repeat dish.
Patti P.
We agree! This soup is amazing! My husband took one bite and said “This tastes like something you’d get in a restaurant.” It was easy to make and introduced me to using lentils and collard greens. I made a different soup last night for dinner and my husband said “It’s okay, but definitely not as good as Cookie and Kate’s soup!”
Kate
This is wonderful to hear, Patti! And glad Cookie is getting the recognition she deserves ;)
Leslie
My husband LOVED it and I made some for a friend today and she asked for the recipe. Ultimate compliment! Very flavorful!
Kate
SUCH a compliment, Leslie!! I’m so happy everyone loved it!
Andrea
I already love lentils – I always have, and I’ve never met a homemade lentil soup I didn’t like at least a little (and I’ve never met a storebought or cafeteria version that I liked at all). But this was awesome. My husband walked back to the stove for seconds singing a song that went something like “Tasty food, tasty food, tasty food…” and emphatically told me it was a keeper. It’ll be in our soup rotation on Mondays. Thank you!
Kate
Love that, Andrea! Your husband’s song made my smile. :)
Sofia
Yes so good!! With some quinoa! Add fresh rosemary very nice!! All the spices were amazing and had the house smelling awesome! Thank you:)
Kate
Fresh rosemary sounds heavenly, Sofia.
Cheryl
This blew.my.mind.
It took no time to make since I had leftover lentils and my husband and I were shocked how good it was. Thanks for a fantastic recipe.
Kate
You’re welcome, Cheryl! So happy it was such a hit.
Tati
This soup is amazing, the spices make such a delicious experience!!! Thank you for this recipe, my stomach is completely grateful and happy!
Kate
:)
Daniel
So good! I couldn’t find kale so I subbed spinach and it came out perfect!
Kate
Sounds delicious, Daniel!
Bec
This lentil soup recipe is one of my favourites. I live on an island so i never get kale to put in the recipe but it doesn’t matter its still amazing!! I even make it in summer on hot 38 degree Queensland days because I love it so much.
Thank you so much for sharing!
Kate
Love that this is a year-round favorite for you, Bec.
SwashB
Upped the amount of cumin and curry a bit and instead of using a blender (messy and bothersome) I just gave the soup a quick no muss, no fuss zap with an immersion blender. All turned out well.
Kate
Ooh, yes, that’s a gadget I need to get my hands on :)
Ashley
Made this for dinner tonight and it was EXCELLENT. Added 2 small ribs celery, diced; subbed red lentils for green and subbed spinach for kale based on what I had on hand. Also added 1/4 C chopped, fresh parsley with the lemon juice and used only 1 tbsp of oil. A real crowd pleaser, loved by the whole family. With or without these substitutions, this recipe is a keeper!
Kate
Yum! Sounds great. I’m so glad you could use what was on hand.
Barbara
This really was delicious! It’s my new favorite lentil soup. So glad I saw it on Pinterest and gave it a try.
Kate
I’m so glad you found my blog, Barbara!
Paula
Hey there, can one use red lentils instead? I don’t know anything about the different kinds.
Jill
I’ve made it with red – I recall that it worked fine.
Kate
Hi Paula, you probably could, but it won’t turn out the same in texture (or color). Red/yellow lentils break down into a pretty mushy substance (and cook faster), whereas these lentils retain their shape a little better.
Jill
This is my favorite – a new staple in my repertoire of healthy, delicious recipes! I make it for friends who have special dietary needs, too. And I adore recipes that rely on mostly pantry ingredients. Thank you for sharing it with us!
Kate
Yes! Being able to empty out the pantry is a bonus for this one :)
Rebecca Moore
So grateful to find this recipe tonight and make this soup – – Hearty and so delicious. Absolutely warmed us up. Thank you very much, Kate! I will return to your site often.
Kate
I’m glad, Rebecca! Thanks.
Sara
This is absolutely the BEST LENTIL SOUP I HAVE EVER HAD!!!! This will be going into my weekly rotation. Thank you Kae (Andy Cookie)!!
Sara
Sorry that is Kate (and Cookie). Haha!
Kate
You’re welcome, Sarah! Cookie says hi :)
terry southwick
Just made it tonight- it was so hearty and delicious
Kate
:)
Kiley
I’m a long time reader and have made so many of your wonderful recipes, yet this is my first time commenting to say how much I love this lentil soup. It’s perfect for winter with its combination of hearty, flavorful and healthy. I made it for the second time tonight and will return to it again I’m sure.
Kate
This makes me so happy, Kiley! Thank you so much.
Ashlyn
This is my favorite recipe ever!
Kate
Yes! Love it.
Vivian
This is the most amazing soup I’ve ever had!
When I’m writing exams I just make a big pot of this and eat it for daaaays.
Such a winner.
Kate
I love hearing this, Vivian! Exam fuel :)
Nicole
Love this soup! I usually use the pre-cooked lentils from Trader Joe’s but today im using dried. Do I need to soak them first? Thank you!
Kate
Nope, you should be able to just use the lentils as I direct you to here. Just a quick rinse and pick-through before the cooking process. Enjoy!
dianne
Just made this delicious soup. I added diced celery to the onion and diced sweet potato with the carrots. Replaced the diced tomato with 1 can of Rotel including liquid and 1 can of tomato sauce. I don’t have thyme, but used some ginger to enhance the curry flavours. I left the remaining ingredients as listed along with instructions. It is a winner.
Kate
:) Your version sounds really great.
Jim k
This came out absolutely incredible. Hands down best soup I’ve ever had. And the smell of it cooking is just as amazing.
Kate
Yep, the smell fills the whole house with deliciousness. So glad you enjoyed it!
Elaine
Hello Kate, This recipe looks great, I have a couple of friends coming over for supper tonight and would love to try it. I only have organic red lentils in stock, can I use these or is there a reason not to?
Thanks!
Carling
I’ve made this soup a couple of times, it has definitely become a family favorite! I skip the first part of step 4 (blending the soup) and it is still delicious. Love love love, thank you for sharing Cookie and Kate!
Ross
That’s phenomenal!
Sharon Siebanoller
Today I started making your lentil soup only to discover that what I thought were lentils were peas. Since that was all I had I used the peas. The soup was incredible! The peas took longer than the 30 minutes to soften, but that was the only difference. Very filling also. I will definitely try more of your recipes!
Ron
you puree 2 cups worth is that needed. Just asking because i’m lazy and don’t want to have to clean anymore than I do already.
Leya
LOVED IT!!! Thank you for sharing.
TheBreeze
Snowed a lot in the East this weekend, so I made the soup. Love everything about it, but I would half the olive oil.
KarÃn
Yum.
Fam loved this.
Thank you.
Kate
You’re welcome, KarÃn!
Kristen
I am a lentil soup snob and this one has become my go-to. I have made it using green lentils and brown lentils and both are great. Freezes well too.
Kate
So nice to hear this, Kristen! Especially from a lentil snob :)
Charlene
Made it and it turned out great! I didn’t have curry or thyme, but I improvised with chili powder and parsley instead. It’s delicious. Thank you.
MacFadden
Delicious. Because vegetable broth can be very salty, I would recommend adding the salt slowly and testing as you go. I found about a 1/4 teaspoon was plenty.
Kate
Thanks, friend! Appreciate the tip.
April
This recipe is a family favorite. Our kids always want more. It’s a perfect soup for everyone. Wonderful flavor and lots of great ingredients. Thank you!!
Kate
You’re welcome, April :) Thank you for the kind comment!
Good Recipe Hunter
I made this recipe last night and although I am not vegan it was delicious!! Anyone who likes lentil soup should try this recipe. Although its vegan with no meat it is really good. I tweeked it and used all chicken broth instead of vegetable broth and water, I added celery, I used cayenne pepper, instead of the red pepper flakes, I used kale, and I added 1 more cup of beans. Mmmmm….Good!
Kate
I’m so happy your version worked out well for you!
Lucy
This soup is glorious. It is so easy to make and lends itself to adding things like celery or leeks( both needed using). It’s so easy to make and full of flavour. Will be one if my go to recipes.. Thank you do much.
Kate
You’re welcome, Lucy! Happy this worked with what you had in your fridge :)
Sandra
How can you make lentil soup taste so good? My go to recipe for lentil soup. The lemon gives it that extra bit of interest. Thank you so much! Sandra
Sandra
Forgot to give it a well deserved 5 stars!
Kate
You’re welcome, Sandra!
Sean Barry
This is a great soup! I’m on a very low total fat/extremely low saturated fat diet (heart attack at a bad time in my life as though there is any good time for a heart attack), and with the exception of the 1/4 cup of olive oil this recipe looked great out the gate. I prepared it as specified except with one teaspoon of olive oil for the saute, which seemed to make no obvious difference in the overall flavor. The soup was simple to make, and the blender step definitely thickened it up as it does with many soups I make. I tried a small bowl, then a larger bowl, and will have another before the afternoon is done–it has great flavor and the way I made it has almost no fat. It’s a keeper–thanks!
Kate
Oof, I’m really sorry to hear about your health issues, Sean. But, I am so, so glad that this recipe worked for your needs! Thanks for the kind words.
Sean
Oops, forgot to rate it–five stars!
Kate
:)
Michelle
I am so excited to have discovered your blog and can’t wait to try out about 10 of these recipes;-) Just wondering how you think this would be without the red peppers. Would you add anything in their absence? My kids are sensitive to spicy. Thank you!
Kate
I think this would be delicious with or without the red pepper flakes, Michelle! Taking them out shouldn’t sacrifice any flavor.
Lauren
I absolutely LOVE this soup! I made it for the second time today :)
Kate
This one continues to give, for sure :)
Luann
Made this for my loin fruit and I for dinner tonight, she’s 14, prefers pizza over anything else, and we annihilated nearly 1/2 the pot
Thanks so much for sharing, we’ll be making this one again soon!
Kate
Oh man, it took me a second to understand “loin fruit,” but when I did, I couldn’t stop laughing. Glad I could distract her away from pizza for a meal!
Mammabear
Oh My-lanta, this was sooo good! The only change I made was to sub smoked paprika for the curry. Thank you for posting so many great recipes
Kate
Yum! Sounds really great, Mammabear.
Veronica
I made this for my parents tonight, and let me tell you, if an 18-year-old with a culinary repertoire consisting of microwave meals, canned soup, and eggs many ways can make this, so can you. Not to mention my parents loved it and couldn’t even tell it was vegan! Thanks for the wonderful recipe, it’s definitely a keeper!
Kate
You’re welcome, Veronica! So glad this was simple and straightforward for you.
Krista
I typically don’t like anything that contains curry, but this was great! I used spinach instead of kale since I already had it in my refrigerator. I I thought the soup needed a bit of sweet when I tasted it, so I add 2-3 tablespoons of brown sugar and it was perfect!