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:
- 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.
Aracelis
Just had a bowl of this soup. Absolutely delicious! My boyfriend went back for seconds. I used spinach instead of Kale since that’s what I had in the fridge. Will definitely make this soup again. Thank you for the recipe.
Gladiel
Looking forward to trying this recipe over the weekend. Are the lentils used in this recipe canned or not? Or does it matter?
Kate
Hi Gladiel, use dry lentils for this recipe if you can. Otherwise, you’ll need to reduce the amount of liquid, but I’m not sure by how much.
Sandy Pearce
I just made your spiced lentil soup and it is wonderful – and looks just like the picture. My only change, I added chopped celery to the carrots and onions and some sauteed mushrooms. The lemon made it bright and special. My somewhat picky husband loved it. I’m sure it will be even better tomorrow. Thanks from Sandy in NC!
Kate
It’s even better the next day. Thanks, Sandy!
Michelle
The flavour is amazing, my teens love it. I had no kale but used spinach, came out great
Kate
Great!
Claudia
Just want to say thank you for the recipe! I’ve been using your recipe for a while now because it is extremely versatile! I’ve used it with barley, buk choy, chick peas, and more. This is the best lentil soup.
Kate
So happy it’s been working for you, Claudia!
Patti
Making the soup for the second time. The first time I took the stems off the kale and added it at the end. It didn’t cook quite as nicely as I would have liked it too. This time I am blending the kale up and adding it sooner! I also used one carton of vegetable broth and one carton of chicken broth. I added water as needed toward the end.
Kate
I’m glad you could adjust it to your needs, Patti! Thanks.
Bea Hoy
This soup is so good I’ve made it two days running! I made a double quantity so it lasts longer as my partner and teenage son can’t get enough of it. Thanks Cookie and Kate.
Kate
You’re welcome, Bea! So happy the whole family loves it.
Carrie
Love this soup so much! So delicious and comforting. Thank you!
Kate
You’re welcome, Carrie. :)
Laura
I love this soup! Does it work to freeze it? Thanks, again!
Kate
I don’t see why not, Laura! Many of my readers double or triple the batch to freeze and re-heat for later.
Chelsa
I made this tonight for dinner, wow! It was amazing and delicious! I used 1 and 1/2 cups of lentils and 2 more cups of veggie broth only cause I like a lot of beans. I made it as a main course and it was the best lentil soup I have ever had… No joke! Thanks for the awesome recipe!
Kate
Thanks so much, Chelsea!
Anna
Made this tonight. So good!
Kate
Thanks, Anna!
Jan
My husband and I LOVE this soup. I make it all the time and it never fails to be delicious. Crusty bread is a must to soak up every sumptuous drop in the bowl!! Thank you Kate and Cookie for being my go-to blog for new recipes.
Kate
Yes! Bread is the perfect addition to this hearty soup. Thanks, Jan!
Diana C
I made this soup for my recently turned Vegan teen and he absolutely loved it! So much so that he had it twice for dinner yesterday then took some to school for lunch. However, halfway on our drive to school, he ate the soup.
I’m making a second batch as I write you and this time I’m making 2x the amount.
The soup is delicious and hearty. I’m not vegan and have had a hard time finding delicious recipes for my son, but this one is a keeper. THANK YOU!!!
Kate
You’re welcome, Diana! I hope he’ll leave you some. :)
Chelsa
This was the BEST lentil soup I have ever had! Hands down awesome, and ever better next day! I added 1.5 cups of lentils cause I like the extra thickness of the beans. I also added a few extra cups of veggie broth to compensate for the extra beans. The soup was delicious! Thanks for the awesome recipe❤❤
Kate
Sounds extra hearty, Chesla. So glad you loved it!
Barb
Always my “go to” soup! Great for vegans and meat-eaters, they all seem to love it! Even better it’s easy and quick to make.
Kate
Yes, same in my experience! I’ve satisfied many a carnivore with this one. :) Thanks, Barb!
Samantha
I know I’m a bit late to the party but I just finally made this soup yesterday and it was perfect! Exactly what my summer cold needed. Thanks for the wonderful recipe.
Kate
Perfect! I hope it helped you kick that cold, Samantha.
Theresa
I just finished this recipe and it was PERFECT!! I skipped one can of tomatoes because of my acid re-flux and I added chopped spinach. I love playing with greens in my soups, I did spinach this time but kale and collards are perfect too. Thank you for sharing. This is one of my new favorites ;)
Kate
Yes! Sneaking in greens is one of the most fun challenges. I’m so glad you liked this!
Talia Peter
Absolutely delicious recipe! So flavourful, healthy, and quick to prepare. I’m a sucker for any kind of lentil soup, and this might be the best that I have had ever. The only change I made was adding some extra lemon juice, and I would definitely recommend doing so. The subtle acidity is to die for and really highlights the complex flavours going on.
Kate, this is my first time using any of your recipes and it will not be my last. Thank you so much for sharing this with everyone, and I will be picking up your book as soon as I can!
Kate
Thank you, Talia! This is one of my most favorite recipes, and you’re right–that zesty acidity makes all the difference. So glad you happened upon my blog!
Carla
Just one word… delicious !! A soup full of flavor … Fully recomended, thanks for sharing with us Kate !!
Kate
You’re welcome, Carla!
Sophia
So so good! Perfect for the fall/winter.
Susan M
I am making this today in my crockpot and it smells amazing. Olive oil, garlic, onions and spices with diced carrots on high for 1/2 hour. Added rest of ingredients after I pre-heated liquids in the microwave. I am thinking it will take between 3-4 hours on high. It’s whats for lunch. Loved this soup the first time I made it on the stove top.
Diana
Easy to make, substituted fresh spinach for the greens and added small chopped Yukon Gold potatoes. Came out great, flavorful, colorful, and loaded with lots of good stuff. spices were perfect, used half vegetable and half chicken broth didn’t have enough, no water. Was fine.
Kate
Thank you, Diana!
Elaina Ventola
Loved the vegetarian Lentil Soup…..have been making it at least once a week. Delicious, filling and healthy.
Question? By any chance do you know the calorie count and or nutritional value? I am on a healthy eating program and would like this info!
Thank you so much
Elaina Ventola
Kate
Hey, Elaina! 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!
Laura
made it- yummy!doing a GF, Dairy/soy/nut/sesame/coconut/shrimp free diet for my son with awful eczema. It’s been challenging but we are hoping for clearer skin. I’ve used several of your recipes! This was perfect for a cold ‘Spring Break’
Kate
Oh, I hope this helps, Laura! Thinking healing thoughts for you and your kiddo.
Vera
Soup came out delicious! Thank you!
Alicia
Thank you so much for this delicious recipe! As a vegan college student, this recipe came as a godsend :) It is very affordable and easy to manage. Also, I entered the recipe into a calorie tracker and the entire soup is around 1000 calories. That’s a big win as far as the health nut community is be concerned. It is also high in a number of proteins and nutrients. Again, what a lovely recipe and thank you for sharing!
PS I only had a small can of tomatoes so I subbed the other can for half a red bell pepper and it worked wonderfully :)
Kate
Such a kind comment, Alicia! I’m so glad this helps you stretch your budget. I appreciate your input on the nutrition information– many readers ask about those figures, so hopefully your comment helps them out!
Margaret
Best recipe ever! I didn’t have carrots and substituted sweet potatoes- delicious!
Kate
Sweet potatoes sound delicious with this, Margaret. Thanks!
Michelle
This soup is actually the best lentil soup. That title is not hyperbole. I made it last night and just had it for lunch today and the flavors are just simple, easy perfection.
Kate
So kind of you, Michelle! Thanks so much.
Natascha
I’ll always come back to your site, because I know the recipes always taste great.
This one is no excpetions. So excited for your cookbook!
Kate
Thank you so much, Natascha! I can’t wait for you to see the book.
Brandon W.
I was recently diagnosed with Type 2 Diabetes, High Blood Pressure and High Cholesterol and am trying to find flavorful recipes that will work with my necessary dietary lifestyle change and I found your Spicy Vegan Lentil Soup recipe. However before I attempt to make this recipe, I need to know what the nutritional values are? Thanks
Kate
Hi, Brandon–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!
Clarissa
My husband and I aren’t vegan but I’m trying to get us eating more plants and less meat, so I tried this recipe last night and we both gobbled down a huge bowl! I love the heat and heartiness, he loved the curry flavor to it. Will definitely make again.
I will say it took over an hour for me to make (somewhere around 1:15). Maybe if I make it again it will go faster. :)
Kate
This one takes some practice, with all the chopping and prepping needed beforehand! But, I’m glad it went over well with everyone. This one is a meat-eater favorite, for sure!
Wendy
When you say use vegetable broth do you mean vegetable stock?
Kate
Hi, Wendy! I mean vegetable broth. I don’t know about how different brands label their products, but technically stock is made from bones– so there isn’t such thing as a vegetable stock. I’m assuming they are interchangeable in this sense!
shawn watts
I’ve made this soup twice now for a big and small group. The accolades have been enthusiastic and complimentary. I love making it and sharing it, and, as an English teacher, I love the way you write with “oil is shimmering’ and “flavors really sing”. Thanks for the recipe, and I love your companion Cookie.
Kate
So kind of you, Shawn! I take lots of care with the writing on my blog, so I love that you noticed it. Happy to have you here!
Jean
This is indeed a great recipe. I made a big pot the first time then the next day an even bigger pot! Too often lentil soups are pretty bland – but not this one. I added a can of white beans to thicken it a bit.
Kate
Wonderful! Thanks, Jean.
Bond
I am a long time fan of lentil soup…but this takes it to a new level.
I am not vegetarian anymore….and have to confess to using beef broth and water as the liquid. I didnt have vegetable broth and wanted to be sure of enough flavor….not to worry……it is the most flavorful lentil soup going.
I am fond of Japanese curry and I used a bit more than you called for…….and it is perfect.
Thank you for a wonderful recipe. I love it.
The soup is as beautiful as your photographs.
Kate
Such kind words, Bond! I’m so glad you enjoyed the soup and the photos.
Frostandmist
While looking for a Vegan meal, I found your lentil soup. In a word, it is outstanding! I followed the recipe to the letter. Since backing off from salt, I did find the finished product a little the salty but but my wife said it was perfect. I am currently on a low-carb diet and this is within the acceptable limits for that purpose. . Since my instructions call for repetitive meals, this soup is perfect; lentils have high protein which is even more welcome. Thank you so much for your gift. Can’t wait until next week when my daughter comes for now I can add something new to her list.
Kate
Wonderful! I’m so glad you found what you were looking for. Have a nice visit with your daughter!
Nicole
JUST finished a bowl of this deliciousness. I had a “Jimmy-Rigged” version… used canola oil instead of olive oil bc I ran out, and also used fresh Roma tomatoes. Excellent!
Kate
Sounds delicious, Nicole!
Matthew
Kate, when my family decided to be vegan, this was the first recipe we made and it was delicious. Now on my family’s blog I’m sharing a variation of your recipe. Thanks for all the inspiration and tasty food!
Kate
Thank you, Matthew! So happy I could be a part of your family’s healthy-eating journey.
Neidy
I just made this after finding the recipe online this morning. This soup is soo delicious and full of flavor. I love it! It’s one of my favorite soups ever! Thanks for sharing this recipe!
Kate
Yes! So glad to here this, Neidy.
Mary
Excellent! Compliments to the chef.
Kate
I so appreciate that, Mary!
Kathleen Evans
Made the soup and it’s like the soup we had in Cyprus .We couldn’t get enough of it looking forward to having it for dinner tonight.
Kate
So glad to hear this, Kathleen!
Kyndra
I have tried lentil soup from the store before and didn’t like it. I have some precooked lentils (black?) from Trader Joe’s That need to be used up. Would they work in this recipe? Do I need to make any changes? I’m also not a huge fan of curry, does the spice strongly flavor this dish or is it subtle? Thanks for sharing!
Kate
Hi, Kyndra! I think the precooked lentils would work just fine, you’d simply want to keep an eye on the cook time to avoid overcooking them. The curry, in my opinion, is subtle and complementary, but I am a spice-lover so it is subjective. I’d season it to your taste!
Xeileia Bendtenhausen
I look for recipes that use the most natural ingredients as possible. I have five kids with very different tastes, so finding a recipe EVERYONE enjoys can be challenging. I found your blog and recipes to be most informative, interesting and easy to duplicate. I made the vegan lentil soup and it only took about 40 minutes and tasted fabulous! ALL of my kids loved it and voted it a definite keeper. And that was lovely indeed, given how hard it is to make everyone at the table happy! I am now C&K follower and look forward to making the next recipe. Thank you so much!
Kate
So glad everyone enjoyed this! Thanks so much for the kind comment.
douglas
Omg. Thank you for sharing this. Only problem is that im stuffed because i cant stop eating it! I keep going back for “one” more small bowl! Lol. I did find it gets even better with time….flavors continue to meld. Yum. I added even more lemon. Loved it and my new favorite. Well done kate! Ill check out your other recipes. Thx again!!!
Kate
Yes! So happy this was a success, Douglas. Let me know which other ones you try!
Beth
I made this last night for a couple of guests and it was a hit!
Kate
Perfect! Thanks, Beth.
Carolyn
Looks fantastic
Can I use red lentil instead?
Kate
I don’t see why not, Carolyn! I haven’t tried it myself, so keep an eye on the cook time–red lentils tend to cook faster–and watch the texture, as they could thicken the soup up much faster since they tend to lose their shape as they cook. Let me know how it goes!
Samantha Hamilton
I have NEVER liked lentil soup and being vegan, well I’ve always felt like I’ve been missing out. BUT!……there was so much good response, I HAD to give it a try again and OH MYLANTA this is out of the park delish! I also added peeled red potatoes to the dish, same time as the broth and it made it super hearty. I have to say, I think this is going to be a dish I make a few times a month. Ok, enough rambling….I’m about to go grab a SECOND bowl of this yummy soup (even tho I’m full….it’s just too good to not have more!)
Kate
This is all so kind, Samantha! I really hope you turn a corner on feeling like you’re missing out while being vegetarian or vegan– there’s so much fun stuff out there, there’s no need to miss out. Happy experimenting! And eating!
Shelly
Delicious! Decided to make this on a whim despite missing some ingredients. I didn’t have a large can of diced tomatoes on hand, so I used a 14 ounce can and then added a 14 ounce can of tomato sauce. Cut back water to 1 1/2 cups. Finished with fresh parsley and lemon juice since I didn’t have any kale. My 16 year old son said “the flavor is really good” as ladled himself a second helping. Thank you!
Kate
Your version sounds great, Shelly! I’m so glad everyone enjoyed it.
Tom
This soup is delicious! I have never made a soup before (cans of campbells excluded) yet in two hours i had the best tasting soup Ive ever eaten! Plus theres like a months worth of it, and it cost like 5 dollars. Thanks kate! I think you’ll be a knock out queen once old elizabeth’s dead!
Kate
Ha! This made me laugh, Tom. Thanks! I’m so glad you enjoyed the soup.
Linda Becker
Love this soup! Used kale beet slaw as the greens. Really like the fresh lemon added, enhanced all the flavours. Thanks for the great recipe.
Kate
Yum! That sounds delicious, Linda. Thanks for the kind comment!
Portia
This make the 2nd time i’ve made the lentil soup sooooooo delicious ,all the herbal seasoning,the greens,the entire receipe is wonderful.thank you so much.I didn’t change anything
Kate
Awesome, Portia! I’m so glad you love the flavors.
loralei
One of the best soups I’ve ever had! Love all the flavor!
Kate
Thank you, Loralei!
Marvin Hankin
Hi Kate — I;m also from Kansas City, but I have lived in Jerusalem now for the last 48 years. I graduated from Paseo High School in 1953.
Marvin from Jerusalem
Kate
Wow! Thanks for reading, Marvin. Hello from KC!
connie mcneil
I would love to make this But can I make it with chicken broth
Kate
I’d think so, Connie! I’m vegetarian, so that’s why I used vegetable broth, but I think chicken will work just fine.
Lara
Made this last night, true to the recipe and it turned out wonderfully! My roommate is a soup addict and she told me how wonderful it was at least three or four times, once each time she went back for more!
Kate
Perfect! I’m so glad you both enjoyed it so much, Lara.
Kate
Hi! Looks great! Do you think this could be cooked in a crock pot?
Kate
Other readers certainly have! The feedback I’ve gotten is that it works on high for 3-4 hours, as long as you saute the onions first. But, I haven’t tried it myself, so there will be a bit of experimentation on your end!
Cindy
The perfect lentil soup. I love it. And my husband loves it, always a plus. Thank you.
Kate
You’re welcome!
Jackie
Are there chickpeas in the soup as well?
Kate
No, just lentils!
marge201
The picture looks like chickpeas but it’s probably a lentil. Can’t wait to try this recipe!
Ana
Oh my goodness. This soup doesn’t seem much but the number of reviews and ratings and the pictures of it made me try it. It was absolutely delicious. I could seriously eat this everyday and I will honestly make this very often because it’s that good. I added a small amount of potatoes and it was perfect. It probably would’ve been fine without it cuz it thickens up nicely in the end but the potatoes were definitely a nice addition still. I also diced 1-1/2 fresh tomatoes in it instead of canned and it was fine. I just wanted to say, though, that half a lemon was a bit too much for my personal taste and next time I’ll probably do a quarter of a lemon. My fiance said it was perfect but he adds quite a bit of lemon to everything lol such a wonderful recipe that I will definitely make at least once a week or two. Yummy! Thank you for this lovely recipe
Kate
You’re welcome, Ana! This is a great recipe to make in a big batch and eat for a couple days. I’m so glad you love it.
Valene
I’ve made this twice, the first time for vegan friends and again tonight for non-vegan family that came to town. Both times this soup was fabulous! with leftovers heat with additional kale and enjoy it for several more meals. At present this is my favorite soup and non-vegan family members enjoyed it just as much as my vegan friends.
Kate
Perfect. Thanks, Valene. :)
Marya
I have made this recipe at least twenty times! To change it up I add different Moroccan spice blends from specialty stores and often use red lentils and add cilantro. Don’t forget the kale and the fresh lemon juice at the end which are the secret ingredients. This is a keeper! This is perfect to pack for a hearty weekday lunch at work.
Kate
That sounds delicious, Marya, especially those Moroccan spices. I just got back from a trip to Morocco a couple weeks ago, and I’m missing the food so much!
mia
Thank you for an amazing tasting lentil soup. My search is over.
Kate
Great!
Adriana
Delicious! Thank you for sharing…you made it…it is perfect.
I improvise. I did not have kale and curry powder.
I thought I put spinach and realize it was arugula….Tasted great.
Next time I will make exactly as it is in your recipe.
Thank you,
Adriana
Kate
Your version sounds great, Adriana! Thanks.
Anne
Thank you for sharing your talent with the rest of us! Always love your recipes, without fail. This lentil soup recipe was no exception! Absolutely perfect :)
Kate
I’m so glad, Anne!
Mary Kay Seitz
I followed the recipe exactly. It is amazing. May be the best soup I have ever made and I make a lot of soup! The flavors are outstanding with a little bit of heat and the acidity of the lemon juice in the background. The kale is a wonderful, healthy, and colorful addition. Love, love this recipe.
Kate
Thank you so much for the compliments, Mary! I’m so glad you enjoyed the soup.
Lauren
This looks amazing. I’m about to make it. Do you have the nutrition information?
Kate
Hi, Lauren– 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!
Kristen
Just made a big pot of this and, omg, you weren’t lying about how good it is! I left out the oil and it’s still delicious. Thank you!
Kate
Perfect! Thanks, Kristen.
Rosemary
I like my lentils softer, more like canned so I simmered the soup longer, maybe about an hour! SO I adjusted the cumin and curry powders to taste, and everyone loved the soup, thank you!
Kate
Great! Thanks, Rosemary.
Sarah
This was good – I added tumeric & coriander. I also soaked the lentils in water – if you are using brown lentils this helps reduce the amount of gas you will def have later. I also added celery.
Kate
Ooh, thanks for the soaking tip, Sarah! Good to know. ;)
Lorraine
My go to lentil soup! I’ve got a pot simmering right now!
Meg
I really loved this for some protein on a meatless day! Surprisingly, my husband likes it too, so that says something. Followed it closely except omitted the extra water and didn’t drain the tomatoes, used split chickpeas since that’s what I had (added 15min to the cooking time) and drizzled some tahini in it once it was done! So good with grilled cheese.
Kate
Yum! I’ll have to whip up some grilled cheese with this next time. Thanks, Meg!
Andrew
I love this recipe, I’ve made at least 20 times now. A few things I’ve tweaked to my taste: I temper the curry and cumin prior to adding the onions and carrots. I started adding red and yellow bell pepper and add them with the onions and carrots as well. Other then that I follow the recipe.
Kate
Great! Thanks for the comment, Andrew.
Vaness
I know this was posted a few years ago but I thought I’d let you know that this is the best lentil soup ever! I’ve made it 2 weekends in a row and plan on making it again this weekend. This is the first soup I actually really enjoy eating rather than just eating it because it’s good for me. Thank you!!!!
Kate
Thank you so much, Vaness!
Anna
I made this soup today and it is amazingly tasty!! Loved the flavor! Thank you!
Kate
You’re welcome, Anna!
Sue
Made this for a dinner party, and one of our guests was a New Zealand-famous chef who looks down his nose at the word vegan but this won him over and had him begging for seconds. This is the sixth recipe I’ve made from your site, Kate, and every single one of them has been outstanding. From this Kiwi fan, thank you!
Kate
Wow! What a compliment! Thank you, Sue. This is such a kind comment. :)
Sue
PS I served it with cornbread (with some New Mexico green chile in it) and it was the PERFECT pairing. And nobody at that table was a Vegan, how cheeky of me!
Joanna W
Yum! Thank you for posting this delicious soup! It’s snowing out and I have a cold so this tasty soup is exactly what the doctor called for. I used red lentils, added chickpeas, and doubled the amount of kale and it still worked out well. I love the tip to blend the 2 cups and put them back. I’ve skipped that tip times before but it really does make a difference in the texture.
Kate
Oh no! Snow?! You poor thing. I’m glad you have this soup for some warmth and comfort! I hope you stay cozy.
Tamara
Can you use canned lentils or so they have to be dry?
Kate
Others have used canned lentils, but you’ll want to keep an eye on the cook time: it’ll be much shorter, to prevent the lentils from going mushy.
Jessica
I tried this one yesterday and the result was shocking. After few years of marriage, my husband said it was the best soup I ever made.
Can’t express how happy I’m. Thanks, Kate. you made my day.
I will bookmark this website for the future tune.
Kate
Great! So glad you both enjoyed it, Jessica.
Jeanne A
OMG Delish! Promised to share before I started cooking and now Im sorry I did! Wonderful recipe
Kate
Oh no! Double batch for next time, then. ;)
Amanda
This is simmering on my stove right now! After reading the recipes, I’m wondering if I should have doubled the recipe to feed me through the week! Excited to taste it :) !!
Kate
Hehe! Not a bad problem to have. I hope you loved it!
Karen Aguayo
Wow I made it and everyone loved it great
Kate
Great!
Rhonshanda
Made this last night for dinner and I must say it was absolutely delicious! My boyfriend is an EXTREMELY picky eater and does not like trying new things at all, but he loved this dish! He even went as far as to say it was my best dish yet! The only thing different I did was add 1 potatoe and served it with basmati rice. Was awesome! Thank you!
Kate
This sounds absolutely delicious spooned over some basmati rice, Rhonshanda. I’m taking that for next time I whip this up! I’m so glad it was such a hit, especially with that picky dude of yours. :)
Christopher
Just tried this tonight.
I modified the recipe by not draining the tomatoes and adding only 1/2 cup of water.
I also added an extra clove of garlic and a dash of ground turmeric.
I would’ve never thought that using dried thyme would go with curry and cumin but it works well.
It’s magically delicious.
Kate
Thanks so much, Christopher! Your version sounds great–I’m glad you were pleasantly surprised by the thyme! Thanks for reading.
Amy
Found your site last week and made this soup tonight, with some (mostly minor) modifications.
I know your a vegetarian but I had some prosciutto, so I added at the same time as I cooked the onions and carrots. It added a ton of flavor and all the saltiness you’d need. The I added spices and garlic, sweated for a bit, and then added the lentils and sweated for a bit. Then added crushed fire roasted tomato, water and broth. Did two lemons at the end, which made it a little tangy-er.
This stuff is awesome, and was enough to sell me on picking up your new cookbook. :-)
Kate
Sounds excellent, Amy! The prosciutto is so creative. I hope you love the book!
Holly
Great recipe! Thank you!
Kate
You’re welcome, Holly!
Cecilia
The easiest and best tasting lentil soup I’ve ever had/made. This recipe is a keeper. Full of flavor! Thank you for this recipe!
Kate
Thank you, Cecilia!
Linda
Loved the recipe! Followed it exactly. Next time i’ll try and add less on the seasonings. I can really taste the cumin and curry powder. Great stuff, but it makes me need bread to balance out the flavors. Thanks for sharing!
Kate
Thanks, Linda! Of course, you should temper the spices to your liking. I hope it comes out just right next time!
Ann
Fantastic, quick easy recipe. Freezes well. So hearty and nutritious. Nice balance of veggies, spices. The lemon juice is the perfect finishing touch.
Kate
Yes, this one is super easy to freeze and thaw. I’m so glad you liked that touch of lemon, Ann!
Courtney Buford
Recipes like this make giving up meat a whole lot easier.
Kate
:) My evil plan!
Rosemary
I love this soup, so tasty. Making it again. Also, it uses ingredients I always have in my fridge!
Kate
That’s one of my favorite things about this recipe!
Ken
Thank you for the awesome soup recipe. I have made it 6 times as written before making minor tweaks. First, I water fry the veggies since I’m trying not to add any extra oil. Second, I added 1 tsp of Tumeric because it’s super healthy.
This has been a hit with my family and they told me before I made this they hated lentil soup. Thanks again!
Kate
Hooray! I’m so happy everyone liked it, and are lentil soup converts now. Thanks, Ken!
Heather
Very tasty. I was using what I had on hand, so I used red lentils. I added half a parsnip, a stick of celery, half a sweet potato, black cabbage, and threw in some chopped celery leaves at the end. Eaten with some crusty bread. Great comfort food.
Kate
Perfect! This is definitely a whatever-you-have-on-hand type of recipe.
Mel
This recipe is very good. I’ll be making it again.
Flavorful!
Kate
Great!
Allison
My family LOVES this recipe! We make it at least twice a month and I always have to double it so we can have leftovers. I use canned (or fresh) tomatoes with the juice they are packed in. Thank you for sharing!
Kate
You’re welcome, Allison! So glad this is on regular rotation at your house.
Caitilin
Goodness gracious! Made this beautiful creation after a shocker of a day. Thank you so much! I added chilli, potato and used all the juice from the tomatoes, worked perfectly and my belly is feeling the lentil love. Cheers and love. X
Kate
Oh, I hope this offered you some comfort, Caitilin! It’s one of my favorites.
Christine
I used this recipe tonight with some modifications to oil, and to spicing due to reduced oil. (I try to go as fat free as possible). I used 1 tsp olive oil and some salt to cook the onions. After I assembled as far as the tomatoes mixed into the onions etc., I realized the lentils would be going into an acid mixture, something that can make other legumes fail to soften. Maybe it’d turn out fine but as I don’t know this blog well, I then cooked the lentils briefly in the stock in a pressure cooker for a minute or two , and released pressure fast. I then put the part cooked lentils with the tomatoes. Because the oil was heavily reduced, I increased the curry by 1/2 tsp, the thyme by 1/4 tsp, and the cumin by 1/2 tsp. And added another couple teaspoons of oil to take the edge off the spices. I had no kale so used spinach instead in the bottom of the bowl and let the hot soup cook it when I poured it over. A very nice recipe — we agree it is a keeper!
Kate
I’m glad your substitutions worked out so well, Christine! Your version sounds delicious.
Sonja
I followed the recipe and i must say it turned out super delicious! great flavors and taste. Thank you for sharing!
Kate
So glad you loved it, Sonja!
Brenda Goad
I followed the recipe to the letter and I have honestly never had a better tasting soup. I feel like I am getting a shot of vitamins in every bowl. The soup was delicious and satisfying. Thank you for this great recipe. I will definitely follow you on Facebook.
Kate
Hooray! Thanks, Brenda! I have an instagram, too, if you’re on there: cookieandkate. :)
Heather Alberro
Absolutely DELICIOUS! Bursting with flavour, just the right amount of spice, and super nutritious. Excellent!
Kate
Perfect! That’s what I was going for. Thanks, Heather.
Toya
I made this for dinner and my husband and 3 kids loved it!
Amazing recipe, thanks!!
Kate
You’re welcome, Toya!