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.
Emily
VERY tasty and filling!! Used chicken broth instead, because that’s all I had on hand and used oregano instead of thyme. Definitely will make this again. THANK YOU!
Kate
Great!
Mary
Excellent recipe!!!
Kate
Thanks, Mary!
Kim
Best lentil soup recipe I’ve ever made! So happy with how this came out! It’s soooo good! I added a ton extra greens at the end cause I like a lot in mine <3 But that's the only thing I did different! This is the official lentil recipe in our family kitchen!
Kate
Thanks, Kim! That sounds extra-green and nourishing.
Mari
Made this tonight and the whole family loved it! We didn’t have any carrots unfortunately, so I just skipped them, but I used plenty of kale and spinach from our garden. Yum! :D
Thank you very much for the recipe, I’m sure to make it again!
Kate
I’m glad everyone enjoyed this, Mari!
julie
I made this last night, it was delicious, I kept the recipe the same, but I used red lentils instead of green/brown as that is what I had in the pantry! great balance of flavours and I made some crusty bread to go with it! hubby took some to work for lunch and I just finished what was left…so good, and thank you for this awesome recipe.
Kate
You’re welcome, Julie! Crusty bread is the perfect companion for this soup.
L
This lentil soup is so flavorful and nutritious! I already had a favorite lentil soup recipe and was hesitant to try a new one. This one has everyone quietly eating at the table, only sounds of spoons scooping more soup up… and that says a lot for my kids! Blending and the squeeze of lemon seemed like minor details, I tried a bowl before and after those steps, and conclude that they are absolutely necessary!
Violett
Very yummy soup. I have made this soup twice. MY husband likes it even though he usually doesn’t like curry. We have had left overs the two times I have made it and i freeze it to use for another meal. We are a family of 6 so I usually double the recipe.
Kate
I’m glad this one was a hit, Violett!
Marlene
Awesome soup. My canned tomatoes were a little on the sour side so added some sugar, but still used the lemon juice,but not as much as recommended. I will make this again. Thank you
Kate
I’m glad it all worked out, Marlene!
Asako
Oh dear, I just bought Green Split Peas instead of Green Lentils !!! The only lentils I have in my pantry are “French Lentils” which are those smaller, rounder ones, typically more used for salads. Do you have much experience with these, and if so would you suggest using them?
Vanessa
In my experience, you can use the French Green Lentils, they just need more cooking time.
Shannon
This is the BEST lentil soup ever. Hands.Down.
I made it last month and I’m making it again for dinner tonight…my mouth is watering as I read over the recipe again. I like to add potatoes to mine because I love the combo of lentils and potatoes. I can’t wait to eat this again tonight! Thank you for all of your awesome recipes!
julie
Just made this soup again…and there is nothing I would change, such a perfect balance of flavours!
Kate
Thanks, Julie! I’m glad it came out just as well as the first time.
Isabelle
Best lentil soup ever! I have made it several times already, I just can’t get enough.
Kate
Thanks, Isabelle!
diane betts
this is absolutely delicious….very easy to make and does not cost alot…thank you for this recipe….
Kate
You’re welcome, Diane!
Colleen
I am Lebanese and have been eating lentil soups all my life with slight variations. This is absolutely, unequivocally the BEST lentil soup I have ever eaten! Thank you so much for sharing.
Kate
Oh my goodness! What a compliment. Thank you so much, Colleen!
leela
Best soup I’ve ever had! I Also added chickpeas, zucchini and celery. It was delicious!! Will definitely be making again
Kate
That sounds hearty and delicious, Leela!
Julie
Have made it 3 times now! It is really delicious. The lemon juice really sets it off! My daughter and I have just begun a vegan eating plan for better health and this is one of our go-to dishes.
Kate
Thanks so much, Julie! I love that little splash of lemon at the end, too. Best of luck with going vegan!
My
This is absolutely wonderful! The flavours mix so well and the lemon made it out of this world.
Best soup I have ever tried and it was easy to make as well.
Kate
Thank you, My! I’m so glad you tried this.
Kimberly
I make this recipe ALL THE TIME, it’s definitely my favorite soup recipe ever. It’s healthy, delicious, great leftover, and everyone who tries it loves it! Even my boyfriend, who is very much a “meat and potatoes” kind of guy, can’t get enough of it. It has helped me lose weight without feeling deprived (it’s so delicious and filling!) – and after all this time I figured it was time to say THANK YOU SO MUCH for this recipe!
Kate
Yes, this is an amazingly hearty dish while also being packed full of nutrition. I’m so glad the both of you enjoy this!
Kate
TESTING
Asako
I made this last night and despite making several errors*, it was fantastic!
And for someone who hated (HATED!!!!!!!) lentils growing up, this is a huge win. I wasn’t a picky eater but lentils was among the small list of foods I RE-FUUUUSED to eat.
Also, I used 1.5 lemons and almost 3 cups of chopped tuscan kale, which i thought was fab! More kale!
*In case you’re interested:
(1) I forgot red pepper/ chilli flakes (I left them at work where I’d taken them to eat other C+K leftovers) so I used a pinch of ground chilli powder
(2) I overprocessed the carrot and onion into more of a grated fashion than chopped (underestimated the power of my s-blade)
(3) forgot to put the tomatoes into enhance flavour with the herbs. Just tossed them in after the broth and water – oops!
Kate
Haha! I’m so glad you made it through the recipe, despite the setbacks. I’m sure next time it will go much smoother. I’m happy it turned out so well, regardless! And agreed– more kale, all the time.
Jade
I hear ya! I thought the cashier at the store forgot my Cumin and Curry powder so I had to improvise with Oregano and Turmeric. The turmeric turned out lovely but the Oregano…not so much! I also added waaaaayyyy too much red pepper flakes.
Jade
Turns out I misplaced the cumin and curry powder! I set it on top of the fridge??
Jan
This was so delicious. I’m making it again for a second time. This time
added celery to the onions and carrots
and garbanzo beans.
Kate
Yum! Thanks, Jan.
Jade
I didn’t think of this! It definitely was missing something hearty like beans. I was thinking of adding some diced chicken to mine next time or sweet potatoes? Especially since mine was a bit spicy! I have a heavy hand when it comes to spices apparently.
Suzie E
I made this wonderful soup. I did make a couple of changes. I added an extra carrot and instead of 2 cups of water, I put in 2 cups of vegetable broth.
This is now one of my favourite soups. Yum
Kate
Sounds delicious, Suzie!
Linda Honea
I LOVE your vegan lentil soup! Thanks for sharing this recipe! I’ve tried it both ways & find that I prefer the greens cooked and puréed with the rest of the soup. I usually double this recipe with good results & freeze at least a portion. Thanks again!
Kate
Thank you, Linda! I’m so glad this is a great stand-by for you.
Bonnie Hoffart
Absolutely delicious!!
Kate
Hooray!
Mary Hemphill
Absolutely delicious!!! Thank you!!
Kate
You’re welcome, Mary!
cookingfromthe
I think it could have been better abit tastless but still its alright ….good try though! :D
cookingfromthe
was not trying to be rude or anything just stating my opinion as I mst admit I love soups and lentils myself :)
Jazzy
This was truly delicious and easy!! I thought I’d have a good bit to freeze, but that won’t be the case. I followed the recipe exactly using kale and the flavors were spectacular. My meat eating husband was scraping the bowl! Only thing is mine didn’t come out as watery as the picture. Also, I had to cook my lentils longer and to speed it up I left the lid on completely for about 20 mins in addition to the 30 mins. Thanks for sharing!!
Kate
You’re welcome, Jazzy!
Tina
Wow! I really enjoyed these lentils. The soup/stew, lets call it a stoup, was wonderful. I didn’t have any broth so I just used plain ol’ tap water and it still tasted great. Thank you for this recipe.
Kate
Awesome! So glad you enjoyed the stoup, Tina. :)
COOKINGFROMTHE
Hello Kate,
So I feel a little upset as I see you have not taken the time to reply back to me, but you have replied to other cooking mates! :(
Mine was positive and I was just stating the obvious….
Please get back to me ASAP
Thank you
Yours sincerely, COOKINGFROMTHE (Master Quality Chef)
FOOD-IS-LIFE
i didnt think it was that great! I didnt really like like like this recipe but you know I am doing a few tweeks to fix it up myself! :)
COOKINGFROMTHE
Is it really a winner?….. I personally thought it was a binner!! :)
I took your recipe and recreated it myself to make it greater than it was! What I did and added was a pinch of salt and that made it more tastier and exquisite!
Yours Sincerely, COOKINGFROMTHE (Master Quality Chef)
Leah
Thank you for sharing this awesome recipe. It’s become a go-to for me! So easy and simple and always delicious. The lemon juice is really la piece de resistance. Leah
Kate
You’re welcome, Leah! I’m so glad this one is so reliable for you.
Tessa
Wow! This soup is unbelievable. Thank you for sharing, and including such comprehensive instructions! I will definitely be looking up more of your delicious recipes!
Kate
Thanks, Tessa! Let me know which other ones you try.
Martyna
Tried this soup for the first time and it is amazing one! never liked lentils, but from now..i found them very sexy :) Thanks a lot for recipe ! :)
Kate
Haha! I love that description. Sexy lentils. I’m sure they appreciate it! ;)
Grace
This soup was so incredibly delicious..!! The only things I added extra were celery and yukon gold potatoes. I made it really spicy to suit our Asian palettes. We ate it with rice and kimchi and loved it so much. Even my 96-year-old grandma loved it. I will definitely be making it again and again. Thank you so much for proving us with such a great recipe. Much love.
Kate
Ooh, that sounds extra-filling and delicious! I’m so glad you adored it (and grandma!).
Pamela Purchase
Omg, this is so good. It came out just so good. I didn’t add the can of tomatoes. Just perfect. Enough flavors and everything blends so nicely. Definitely going to be one of my favorite recipes this fall and winter!
Pamela Purchase
Oh and I added to sticks of chopped celery!
Kate
Great! Thanks, Pamela.
portia
made the quinoa lentil soup again and as always the soup is so delicious.trying to eat healthier so I try to always keep a batch of soup in the fridge,and this soup is so filling and healthy.thank you so much
Kate
You’re welcome, Portia!
Tracy
This is hands down my favourite soup I’ve ever had. It was Amazing!!!! Was looking to for a hearty healthy soup and am making it a second time in a week because my family and I gobbled it up in one night!!!
Thanks for sharing :)
Kate
Hooray! I’m so glad you and your family loved this one, Tracy!
Denise
My first official Vegan recipe! It turned out way better than I expected. I omitted the cumin ( didn’t want it too spicy) and kale (I didn’t have any). The flavor is phenomenal! My 8 year old daughter loved it too! This recipe will make the transition to Vegan much easier. Thanks!
Kate
Hooray! I’m so glad your first vegan recipe went so well, Denise! All the best in your transition.
Mara
Amazing!
Kate
Thanks, Mara!
Joshua
I love this soup. I make it every few weeks and add whatever fresh vegetables sound good. Tonight, I cut the kernels off of an ear of white corn and also chopped up a zucchini. Delicious. Everyone who eats this soup at my house wants the recipe. Thank you so much for sharing it!
Kate
I’m so glad you find this one flexible and reliable, Joshua! Thanks for sharing it with your friends, too. :)
Winnie
This has become my all time favorite soup.
Thank you for the amazimg recipe!!!
Kate
You’re welcome, Winnie!
Sameer
Yum! My wife and I both enjoyed the recipe!
Kate
Awesome! Great to hear, Sameer. :)
Joy MK
I just made the soup for the first time. It’s fantastic!!! Thanks heaps.
PS My only adjustment was making my own curry powder because I was out.
Kate
Thanks, Joy! Homemade curry powder sounds delicious.
Jade
This recipe turned out great! I’ve always wanted to try some vegan recipes but I was hesitant to do so. However after finding this recipe I will be making more! The spices in this soup were perfect and I love kale! To kick up the heat I added red chili flakes and some mild chili powder, a very small amount though. The next time I make it, however, I will try putting the juices in from the tomatoes. I felt like it was missing those delicious juices!
Kate
For sure, Jade! Feel free to experiment and make it as tomato-y as you want!
Kathryn
I finally got around to making this last night, and my husband and I both LOVED it. He doesn’t like kale (gasp!) so I just threw in some arugula I happened to have on hand, and it worked fine. We thought the spices were spot on, and it’s nice to have such a delicious recipe that pretty much uses ingredients we always have on hand anyway.
Also, I got your new cookbook for my birthday and it’s just wonderful. Well done!
Kate
Yes, this one is a great pantry recipe! I’m so glad you love the book, too, Kathryn!
Lizzy
Really tasty soup! I added celery, used beet greens and served with crusty bread. I didn’t puree any either as I liked the texture as is. A delicious and nutricious meal!
Kate
Yum! Your version sounds great, Lizzy. Crusty bread makes everything better! :)
Tatymn
Wow! This recipe blew my mind. My only complaint is that it serves well above four. As a college student, I’m able to feed myself with a nutritious and very filling dinner for at least a week on less than $10. Thanks!
Kate
You’re welcome, Tatymn!
Desiree
Kate, Kate, Kate!! Ohmygosh, this soup is simply amazing!! It was a bit cool here in NH yesterday and I decided soup should be on the menu. I only found your blog yesterday while searching for lentil soup recipes. I’m blessed beyond words!! I made this soup with my “pantry items” with the following substitutions: Du Puy (french green) lentils and baby spinach for the kale. I think I got more lentils per spoonful with the french lentils, which was a treat for my greedy little mouth that couldn’t eat this soup fast enough! And sadly, although I’ve tried to make myself like it and use it in recipes, I hate kale. Hate it (sorry). So the spinach worked quite well. I can’t wait to experiment with this recipe and add or substitute different kinds of vegetables! Thank you soooo much for you and sharing your wonderful recipes. I see your cookbook in my near future…
With gratefulness, much love, and slurpy kisses from my two companions, Grace and Teddy (mini long-haired dachshunds who say hi to Cookie!)
Desiree
Um, oops… that didn’t come out quite right. The gratefulness and much love from ME and the slurpy kisses from Grace and Teddy.
(smile face)
Kate
Amazing! I’m so glad this worked well with your substitutions, Desiree. I love that this recipe is so flexible, too. Pats for Grace and Teddy!
Desiree
Hi, again, Kate! I’m still loving this soup so much and have taken to making vast quantities of it to share. I think you’ll be pleased to know I’ve shared it with a friend who is at the beginning of chemotherapy for cancer treatment and not only does she love it, but says it’s one of the foods still tastes wonderful to her. Because of the chemo, some foods taste different and odd, but not this! It’s such good nutrition for her (and all of us) so, again, I thank you for this wonderful recipe. My friend agrees with the quote by Hippocrates “Let food be thy medicine and medicine be thy food” and believes this soup is good medicine!!
Kirsten
Full of flavor! Delicious!
Rita Session
I have never heard of a lentil in my entire life. I come from a meat family but as I have gotten older I am trying to incorporate meatless meals into my diet. This soup is amazing. I make it exactly as I see the recipe except I add more carrot and I use Kale at the end. All of the ingredients are what I already have in my house and one pot of this is good for the entire week. A perfect quick lunch for when I am busy and it’s healthy. Not one part of this is not healthy. My suggestion is that you use good Cumin and Curry. I makes a difference. Badia products work really good. It’s very filling as well. I cannot say enough about it.
Ann Tomasetti
Most delicious lentil soup I’ve ever had…the family love it!!
debhaltz
I plan on making this tonight! What are the yellow pieces and it also looks like there are chickpeas in the soup but the recipe doesn’t call for chickpeas.
Jo
Can i make this in a crock pot
Chantelle Daniels
This is my 6th time making this soup. So good. I’ve started adding mushrooms in as a filler.
Kate
Yum! Mushrooms sounds like an excellent addition.
Alena
Easy and delicious!! I will add this to my favorite meals list!
Kate
Hooray! Thanks, Alena.
Elizabeth
Its delicious..I can’t stop eating it!
Kate
:) Thanks, Elizabeth!
Diana
I’m recently becoming vegan this recipe was a perfect add to my new lifestyle change!! Its making the change so much easier :-) Thank you and btw it was sooooo delicious I ate 2 bowls in the first sitting!
Kate
You’re welcome, Diana! This one is a major favorite.
Christina
This soup is SO DELICIOUS! I made this last night and I don’t think I could order a soup this good at a restaurant. My bf thought my new vegan meals were going to be boring but he went bananas over this one. Thank you!
Kate
Thanks, Christina! I hope your boyfriend won’t be as surprised next time. ;)
David Nash
This soup has become my fave and sits atop of my tres top soups list that i have been cultivating for many years. It’s also my go-to soup when the pressure is on to make an impression. I no longer need the recipe as this splendid blend of ingredients are etched, like few other recipes, into my memory, and I could probably make this now with my eyes closed! And for that you have my sincerest compliments.
Best Regards
D. Nash
I did make one weenie alteration:. instead of using 2 cups of water, I make sure that the can of diced tomatoes is rinsed entirely, as is the pot that I make the chicken stock in. That approximates a coup more or less.
Kate
Thank you so much, David! This is such a kind comment. I’m so glad this recipe made such an impression!
Tonya
This soup is fantastic!
Kate
Thank you, Tonya!
Kaci
Hi there,
Do I need to soak the lentils first? Been vegan for over a year but never worked with lentils.
Thanks
Truls
Nope, unless you like them totally soggy…
Kate
Hi, Kaci! Not for this recipe, no.
Truls
Super tasty, amazingly simple recipe. Even my teens devoured it! Followed it almost verbatim, but added baby spinach for greens, as only ones I could get. Thanks ever so much Cookie & Kate :)
Kate
You’re welcome! Teen-approved is some high praise, for sure. :)
Helen
The lentil soup was delicious, with a smoky meaty taste. My husband loved it, despite my putting chopped frozen kale in it. Extra garlic and chilis added to the flavor. I used Penseys sweet curry powder. I’m making it in my pressure cooker today (add kale later!) as I don’t want to wait so long for the lentils to cook. I like soft lentils! This recipe and variations of it will be a permanent part of my soup recipes, like the Pasta e Fagioli soup from Canadian Living, years ago.
Kate
Hooray! I’m so glad you both enjoyed it, Helen.
Audrey
I got my roommate who swore she hated lentils to try this and she loved it! I served it with naan and quinoa and everyone loved it :) Thank you for another amazing recipe!
Kate
Some fluffy naan sounds like the perfect companion to this, Audrey! Definitely adding that next time I whip this up.
Eric
Just finished cooking this. Very, very good!
Kate
Thanks, Eric! So glad you enjoyed it.
Casy
I make this recipe all the time! It is a huge hit in our house. When we were struck with imminent power outages due to hurricane Irma, I wondered if I could make it in the Instapot quicker than on the stovetop. It totally worked! Sauteed veggies first, reduced water by 1/4 cup, and set soup for 13 min on high. Thanks for all your recipes- I love your blog!
Ariane Baayens
Just made this for a healthy nightshift lunch, so good and much more complex than other lentil soups I’ve made before. definitely going to make this again
SwashB
Went a little heavier on the spices and all was good. BTW folks don’t mess around with passing hot liquids between pots and processors; get yourself an immersion blender!
Eileen
This lentil soup is the best!! Happened to have all the ingredients, too. I emulsified the entire pot, as I just had oral surgery and on a “soft food” diet for a week. Hubby loved it too! Thank you Kate!
Kate
This is a really good base but if I make it to the letter I find it a bit lacking. So, I usually omit the water and use all veg. broth, double the spice amounts, add 1tsp of vegan miso paste, and 2tsp of cinnamon.
Donna
Thank you. Just found your site today. Love the soup. Made it for tonight and I’ve already done a taste test…two bowls.. Have to save some for the family.
Kelsey
Thanks Kate! Another great recipe. I added celery to it since I had some to use up and substituted spinach for the kale using what I had on hand. Very tasty soup!
Kat
Wow! This soup was amazing, I used kale and added mixed beans other than followed the recipe! Such a great taste!!!
Jacqueline
Love it! Added one potatoe to it and it is yum!!!! Thanks for the great recipe!
Lana
I just made this soup and it’s fabulous! I’m on the Specific Carbohydrate diet and will be sharing this recipe and your site with others. My old lentil soup recipe (that I was never really a fan of) is going to be tossed in the bin. Thanks so much!
Kathy B
Made this delicious soup this afternoon! Probably the best lentil soup I’ve ever had. Ever. I am new to veganism and am positive this will become a winter staple in our home. Really, really good!
Donna
I can’t work out where the flavours all came from but that is delicious!! didn’t have a blender so just ate it as is.
Wem
Do you think this would work in a soupmaker? Would the lentils be cooked in the time?
Kaytlyn Anderson
This review is for 2 people who made it seperate. DELCIOUS! Used spinach instead of kale and zucchini instead of carrot. Amazing!
Ayri
This soup is amazing.
I switched it up a bit by omitting one cup of water and using the juice from the diced tomatoes. I also replaced the carrots with yams because that’s all I had on hand — I figured another orange root veggie would do the trick.
Plus, the leftovers are perfect for lazy days when I don’t feel like cooking. Anything I don’t eat is going to the freezer.
Chase Jackson
I am about to make this soup again and I couldn’t remember if I posted a review for this or not. I just wanted to thank you for a wonderful recipe that I have made multiple times. It is delicious!
Brandi Gray
I have made this a number of times and its always great. It is one of my go to recipes. Good as is or I add butternut squash, or potatoes, or whatever I have on hand. So good for these cool fall days. I bought your cookbook and haven’t had a recipe I haven’t loved yet. Thank you! I love how simple and delicious your recipes are…and healthy! Most of my cookbooks just gather dust, but yours I have out and actually use on a regular basis.
Cheers from Alberta!!
Juliann
I made a soup inspired by this and it was delicious! I used garam masala instead of curry powder and left out the tomatoes because I didn’t have any. Also added celery and blended it a bit more. IT was great!
Kay C
Just made this. AMAZING! Didn’t change a thing. My husband loved it. Always love a good vegetarian dinner.
Mona
This is one recipe that I actually followed…with an exception of some ingredients. Which I didn’t have on hand it came out super delicious. Definitely one to do again. Thanx so much…ate it twice yesterday.
Kate
You are welcome, Mona! Thank you for your great review!
Angela
I’m a single mom and always trying to find healthy recipes to feed my two little boys—they both loved it! Absolutely delicious and so healthy, thanks for sharing!
Kate
Mom for the win! That is great Angela.
Julia
I added cauliflower and celery!! It was delicious :)))
Kate
Sounds tasty! Thank you, Julia for sharing.
Stephanie Mize
Loved the Lentil soup! First time for cooking and eating!! It was delicious! I have just one question could I make this in the crockpot?
And if so when would I add the kale?
Thank you so much!
Stephanie
Kate
Thank you, Stephanie! Glad to hear it. I believe several people have made this in a slow cooker. If you want to read about their results, scroll down on the page until the comments appear. On a Mac, hold down Command and press F for a search bar. On a PC, hold down Control and press F for a search bar. Search for “crockpot” or “slow cooker”. (I’m going to try to make this in a slow cooker myself soon and will add recipe notes once I do.)
Will
This was really good! Modified it a bit but this is a solid base.
Changes made:
– roughly doubled herbs / spices
– added a can of northern white beans
– halved tomatoes
– doubled garlic
Kate
Thank you, Will for your review and comment!
Amy
Was craving lentil soup. This turned out really well – super flavorful and easy to make. I used the recommended/prescribed amount of spices and it was perfectly spicy for my mildish tastes. Halved the recipe as it’s just for me and my lunch this week. Added a couple handfuls of coarsely chopped spinach instead of kale.
Kate
I am glad it met your craving, Amy! Thank you for sharing.
Amy
Has anyone ever tried this in a slow cooker?
Kate
Hi Amy, I believe several people have. If you want to read about their results, scroll down on the page until the comments appear. On a Mac, hold down Command and press F for a search bar. On a PC, hold down Control and press F for a search bar. Search for “crock pot” or “slow cooker”. (I’m going to try to make this in a slow cooker myself soon and will add recipe notes once I do.)
Nikolaos Angelidis
Dear Kate,
You can try the following (modified version of your recipe), and tell me how it was:
INGREDIENTS
1 full tablespoon with a generous portion of tahini (white version, not the one with its skin), to be added in the warm bowl after serving the soup and stirred carefully to make a homogenous groth.
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
1 garlic clove, pressed or minced
½ teaspoon dried thyme
1 cup brown or green lentils, picked over and rinsed
2 cups water
1 teaspoon salt, more to taste
Pinch red pepper flakes
Freshly ground black pepper
1 teaspoon of balsamic vinegar
Cheers,
Nikolaos from Greece.
Kate
Thank you for sharing! Your version sounds delicious.
Alecia
Delicious recipe!! I added a half cup more lentils which made it like a stew so I ate it over rice. I stick to your directions when I want a soup consistency
Kate
Great, Alecia! Thank you, for taking time to say so!
Alexis
Do you suggest putting this in the crock pot?
Marianne
Hi Kate
Soup is definitely DELISH!
Just out of curiosity…why does the recipe call for 2 cups in the blender
Marianne
Kate
Glad you liked it, Marianne! The 2 cups blended allow for bit creamier and more soup vs stew consistency. Hope this helps!
JOY STANDAFER
I made this tonight……it was a hit. I added some sweet potato to it and I used a 14 oz can of tomatoes instead of the larger size. plan to make again. I did not have any vegetable broth so i did use organic chicken broth. I’m not a vegetarian but the next time i make it i will use vegetable stock.
Kate
Great, Joy! Thank you for your great review and sharing how you adapted it!
Lois Mapes
I make this recipe frequently. Admit I substitute chicken broth for veggie. Shared recipe with all my friends. Thanks so much!
Kate
Thank you, Lois for your review and sharing!
Jayne
This soup is so yummy. At first I forgot to put in the lemon. Poured myself a small taster bowl and thought, OK this is good. So glad I went back just to read the end of the recipe again and realized I forgot the lemon juice. Added that with a little more salt and pepper and oh my goodness Delish!! Don’t forget the lemon people !! It made it go from OK to amazing!
scott schreiber
I have been looking for a great lentil soup recipe…and this is it! We loved this. We added some chopped celery because….after all it is soup and we had the celery!, and a little more broth since the lentils seemed to have sucked up a lot of the broth. A little parmesan to top it off….absolutely fantastic..the spices are perfect.
Jodel
This lentil soup was the best I’ve ever made. Thank you for the recipe. I added a tablespoon of red chili flakes, I like it spicy! I did forget the lemon, but my goodness it was still delicious!
Kate
Love to hear it, Jodel! Thanks so much for your review! Sometimes a little extra kick is just want you need :)
HelayneK
Excellent recipe! I added some celery to the onions and carrots, sauteing them together. Then I added about 3/4 cup of a dry white wine to mix after the tomatoes. Delicious! Thank you!
Teresa
This was delicious! WOW. The acidity from the lemon juice really brightened everything up and made the greens pop. We added a peeled and diced sweet potato and I used 1.5x the spices. Total winner!
Kate
Fantastic, Teresa! I love a good ‘wow.’ Thank you for the review!