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.
Best 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Katy C.
Great recipe! I made it last night with pantry items and homemade veg broth. I only had a can of 14 oz. tomatoes which I thought was perfect. Seems like the larger can would be too much. I added more like 1-1/2 c to 2 c of kale too. The lemon is a must and delicious!
★★★★★
Katy Crofts
Hi Lannie,
My husband is low sodium also. I made my own vegetable stock with onion, garlic, celery, carrots, cabbage so no salt there. I used a smaller can (14 oz.) of low sodium tomatoes, so that helped too. No added salt. The lemon juice in the end helps make up for missing salt.
★★★★★
Claire
WOW!! I’ve made many different lentil soups looking for one my whole family likes. This one knocked it out of the park! So flavorful and filling. I added a small potato and sweet potato with the diced tomatoes, and it turned out amazing! Great recipe.
★★★★★
Sophie
After seeing all the high ratings I was a bit disapointed. Maybe the cumin was a bit to strong for my taste
★★★
Kate
I’m sorry to hear that, Sophie. Thank you for your feedback!
Janice
I made this soup this evening loved it! I added a bit of red curry paste as well as some potatoes. I also added more of the red pepper flakes.
Thank you!!
★★★★★
Lisa DeRoy
Hi Kate… can i use Jamaican curry powder to make this? Love your recipes
Kate
Hi! You can, but the flavoring may be different.
Claire Grover
Uh… best lentil soup ever?
500, 5-star reviews?
Are you cherry picking the reviews and comments you allow to see the light of day on your blog?
Made this recipe with the best ingredients and followed the recipe. It was “meh” at best. I love lentils, I love veggies, and I love the spices called for. This just wasn’t great. I would have given it 2-3 stars, but I feel like I have to counterbalance all the 5 star reviews a little.
★
Kate
Hi Claire, Comment Policy can give more information. But I don’t cherry pick reviews. I’m sorry to hear you were disappointed by this recipe and seem frustrated by the reviews. This may just not be the recipe for you. I hope you try other recipes an enjoy them.
Rachel Weishoff
Wow. I don’t normally comment on recipes (especially not on comments left by a commentators) but, who who rates a recipe lower than they feel it actually deserves, just to “counterbalance” the fact that a lot of people loved the recipe and gave it 5 stars? This is laughable, but also weird and a little rude.
Kathy
I agree with you Rachel. She probably didn’t follow the recipe properly because I can’t imagine not loving this, especially since she’s mentioned that she enjoys those ingredients.
★★★★★
Sal
I doubt you even made it. I am Greek, I have made lentil soups from all parts of the world including Greece (which I thought was the best), but this is absolutely the best, hands down.
The only thing ..meh… is your comment.
★★★★★
Nora
Thank you for the recipe. I love this so much that I make it once a week! I added a small amount of potatoes and a little barley too. A very satisfying meal and a great lunch with leftovers.
Elaine
The best lentil soup I’ve ever tasted!
★★★★★
Susan
Excellent! I’ll say the thing I don’t like in other reviewers- I didn’t make this exactly according to the recipe because I didn’t want a soup. I had been looking for a lentil & white bean recipe. But except for only using enough broth to cook lentils and halfing the tomatoes, I did everything else as per directions. Very flavorful and nuanced! A definite keeper
★★★★★
Danielle D
I make this once a month at my husband’s request. His favorite foods are wings and steak so you can imagine my surprise when he told me this is his favorite soup…ever (I am secretly converting him to at least one vegetarian meal a week ;). I personally love it and make it according to the directions exactly every time. Never disappoints!! Thank you for another amazing recipe.
★★★★★
Kate
I love that! Thank you for your review, Danielle.
Brenda
Wow, this was really good. Very pleasantly surprised. Glad to have another yummy soup to my rotation. Thank you!
★★★★★
Kate
You’re welcome, Brenda!
Lala
Can I substitute the curry powder with th Eric? Or just omit the curry? Not a fan of that flavor
Kate
Hi Lala, I highly encourage you to try it in this soup. It does really set it apart. Or, you can omit if you like.
Ginny
This is without a doubt the best lentil soup I have ever made or had! Lentil soup can be kind of one note and bland, not this one. I am eating more vegetables and amping up legumes. Just had some for lunch. Looking forward to having some for dinner. The curry powder makes it!
★★★★★
Sabrina
Tried this recipe for my husband’s lunch today, I never tried lentils before but i love this soup to bits. Thank you for the great recipes! :)
Gabriel
A, and I cannot emphasize this enough, mazing. Awesome recipe.
★★★★★
Kate
Thank you, Gabriel! I appreciate your review.
Maranda G
Can you make this in an instant pot? How long to cook without everything getting mushy?
Kate
Sorry to disappoint, I recommend this on the stovetop and don’t have instant pot directions for this one.
Maranda Giron
Hey Kate thanks for your response. I ended up risking it and tried on the instant pot. Sauted all the veggies with the spices as written, then added the broth, tomatoes, and lentils and cooked on high for 5 min. Added the kale and lemon afterwards. Came out absolutely delicious! Tasted wholesome and hearty, but not too heavy. Thanks for a great recipe! Will be adding in my regular rotation. Definitely 5 stars!
★★★★★
KT
This was a hit with my husband and two boys. Served it with baked potato and raw veggies for dinner. Thank you.
★★★★
Keeley
I love this so much! I have used this recipe for two years. I always add any veggies I have left over in my fridge, I add bay leaves, coriander seeds and chill powder. Prefect with some nutritional yeast on the top two cannot speak highly enough, I come back to this recipe every winter season :))
★★★★★
Joanne Francis
This is the BEST lentil soup I’ve ever had. Even my husband liked it & he says he doesn’t like lentils. Made it without the greens.
★★★★★
Kate
That’s great! Thank you for your review, Joanne.
Suzanne Kloster
This really is the best lentil soup recipe! For that matter, it is not on one of my go to favorite soup recipes!!!!!
★★★★★
Lauren
Hello, can we use red lentils instead?
Kate
Hi, You can but they tend to be more delicate and you will likely need less liquid and cooking time. Refer to my How to Cook Lentils for guidance.
Lauren
Will do! Thank you!
Lils
I was looking for a different take on my typical go-to lentil soup recipe and decided to try this out. The spices and lemon (I substituted with lime) made a difference! Delicious and may just become my new go-to. Thanks!!
★★★★★
Janice
I swapped out the curry for smoked paprika and this made the best lentil soup I have ever had! I will definitely make this again. Thanks for the recipe.
★★★★★
Cynthia Young
Hi, Kate. Would this work with black lentils?
Kate
Hi Cynthia! Yes, it should. The time may vary slightly though. Let me know what you think!
Kathy Santoro
I made this recipe exactly according to the recipe. OMG, it is delicious.
★★★★★
Anne
Delicious and easy to make! Will be making more again soon.
★★★★★
Kate
That’s great, Anne!
Emily
You’ve done it again! I am a college student on a budget, and I absolutely love your recipes for meal prep. This was simple, filling, and super delicious, using spices that everyone has in their home! Love your website :)
★★★★★
Melba Soliz
I made this an added two potatoes Tony Sacheres seasoning and fresh parsley instead of kale… oh soo yummy
★★★★★
Bree
Okay I have made many different types of lentil soup before and it is always a favorite of mine, but HOLY COW this is BY FAR MY FAVORITE!!! I love that it has a little bit of spice, and sooo much flavor but they all seriously go soo good together! I am not typically someone who even writes reviews, but I was eating the soup so amazed and I knew I had to come back and write something! BEST LENTIL SOUP!!
Kate
I’m glad this was your favorite!
Jay
This soup is amazing. Have made it 4-5 times now and it is an absolute crowd pleaser. Highly recommended and thank you for posting it!
★★★★★
Joyce Waters
I assume you can substitute red lentils? Haven’t made it yet but it sounds and looks delicious!
I love your Mango Salsa recipe!
Kate
Hi! I know others have and they reduced the liquid. I’m not sure by how much and cooking time will vary.
Allison
This is my favorite soup! Healthy, hearty, and delicious! It’s perfect as is- no alterations needed.
★★★★★
Camille Aarons
A-maz-ing. Easy and just yum. I added Sriracha for a kick!!
★★★★★
Jessi Summers
Delicious! I didn’t bother using the immersion blender since I’m fine with a brothier soup. So simple and tasty!
★★★★★
Joyce Waters
The Best Lentil Soup is not only the best lentil soup it is the best soup I have ever made! Or tasted! I used red lentils because that’s what I had on hand. I also used some dried tomatoes slices that I had dehydrated from my garden. They added an incredible sweetness to the soup. The flavors are so intense and the addition of the lemon juice does give it that extra zing! Thank you for another great recipe!
★★★★★
Alisa Bazan
I have made numerous recipes for lentil soup, this is my fave. I added extra lemon juice and omitted cumin (I just don’t love cumin) and the soup is fabulous. Fresh, healthy and delicious. I made cornbread muffins to pair – thank you for sharing!
★★★★★
Paul S
Unbelievable. Just unbelievable. Didn’t change thing.
★★★★★
Lisa
I’m just now enjoying my tasty, delicious, healthy lentil soup! I love it and followed your recipe exactly!!!
★★★★★
Kate
Thank you for sharing, Lisa!
sandra garcia
Great lentil soup….wonderful, warm and so flavorful. I’ve had lots of lentil soups, but this one reigns supreme! thank you!
Susan Singleton
This soup was my first time ever eating lentils. I have made this recipe countless times with whatever veggies I have in the fridge. Always add celery, bell pepper and bay leaf. Today had a small half head of cabbage that I used instead of kale. Lovely!
Sarah Wylie
Thank you so much for this recipe! I love it so much, it’s healthy and delicious and I’ve eaten it for lunch 5 days a week for nearly 2 years now! Also great with dark greens like spinach! Would very much recommend :)
★★★★★
Kate
I love it! Thank you for sharing, Sarah.
Rachel Weishoff
This is a great recipe that is very easy to tweak to fit your flavor preference! I add red chili flakes, less curry and extra garlic. Its a great and easy recipe, especially if you have an immersion blender!
★★★★★
Kate
Thank you, Rachel!
Pari
This makes for one good hearty soup !
It’s a great recipe, but you can definitely make some minor changes based on what you like or have. I added some diced zucchini and green peppers for veggies, a little more spice, 14oz diced tomatoes and baby spinach for the greens. It turned out much better than I expected :)
The dish is tasty, satiating, and amazing to have on a cold day for sure. I made a big batch and will be storing it. Will definitely make again, thanks for sharing !
★★★★★
Sandy
We are doing meatless Monday and I discovered this recipe. Delicious!! So much flavor!
★★★★★
Dean
This turned out incredible! I’ve always hated lentils but can appreciate how nutritious they are. This recipe made me love lentils! I followed the instructions exactly and it was perfect.
★★★★★
Francesca Milde
Hiya! I found this recipe last year and have been making it at least once a week since then. I’m absolutely obsessed with this soup, literally the easiest, heartiest and yummiest thing ever. I sub in different veggies depending on what’s in the fridge and it’s always delicious.
★★★★★
Kate
That’s great to hear, Francesca! Thank you for your review.
Fiona Smith
Hey there-could I blend all the soup up for a chunky-ish finish for baby? Will it be as nice? The boy is mad for the spices!
Kate
Hi Fiona, if that’s what works best for you, then sure!
Jenny
Wonderful soup thank you! I spilt the salt – it was still delicious :-)
★★★★★
Irina Melamud
Hello, There is a disconnection between Ingredients and Instruction.
The Instruction called for “Pour in the lentils, broth” (Step 4). The is no lentil broth listed as the ingredient. Should lentils be cooked before combining with other ingredients, or it is an item from the Supermarket shelf?
Will be appreciated your advice.
★★★★
Kate
Hi Irina, Sorry if that doesn’t seem clear. You add the lentils, then add the vegetable broth that is listed in the ingredients. Does this help?
miriam
Wow i love this soup cant wait to make it again
★★★★★
Angela
Awesome Soup !
★★★★★
Suzanne Danzig
Lentil soup is one of my go to meals but this recipe is one of the best by far that I have ever made. Thank you!!!
★★★★★
Kate
You’re welcome, Suzanne!
Tania
The lemon was a lovely TOUCH.. For me nice, but not the best I ever tasted or made.. Sorry
★★★
Kate
I’m sorry you didn’t love it. I appreciate your review, Tania!
Nina gulati
Please mention lentils name as well. There’s so many kinds of lentils in market.
★★★★
Kate
Hi Nina, Green lentils are what you want to use for this one. Sometimes brands call the French lentils, but green is more comment in the US.
Oliver S
Utterly delicious. Male carnivore experimenting wider foodstuffs. Found your site. Made this recipe. Wolfed down two bowlfuls. Loved it. No idea what red pepper flakes were so added chilli flakes instead. No idea what collard greens were so added baby lettuce and red cabbage. What is a cup size? No idea. My measuring device (for English cup size) meant that my usual coffee mug was overflowing. So it was a bit of a guestimate on quantities. I guessed on much and it came out very well. Gonna work my way through your other recipes. Thanks hugely for making available. Toodle pip
Brittany
Amazing! Had a bag of lentils. They sat in the pantry, because I was intimidated to make anything with them.
Tossed the ingredients in on the stove and used the blender (take the tea towel covering suggestion seriously!!!)
Only subbed cumin for chili powder and spinach for greens. Everything came out aromatic, creamy, and like a nice fresh Olive Garden soup.
Thank you so much!!
★★★★★
Sabrina
Kate OMG this recipe is everything. My FIL ate all of my leftovers (after saying he wasn’t a fan of lentil soup). You have converted him! LOL I added double the kale, a little extra garlic, 15oz can of diced tomatoes and a little less curry powder. Next time I will add great northern beans since my bf would like some extra protein.
Y’all the lemon juice is *necessary*. Such a refreshing touch. Thanks again Kate!
★★★★★
Kate
Ha, I’m glad you think so Sabrina! I appreciate you taking the time to review.
Katie ski
This is one of my favorite soups! My kids love it too! It’s a great way to get them to eat vegetables. I add ground turkey to help my growing boys get extra protein. Thanks for sharing this recipe!
★★★★★
Kate
Thank you for sharing, Katie!
Sheila Tice
I made a similar soup using broth from an organic chicken I had just cooked. I was looking for details on adding lentils & quinoa to make the soup, and I found the diamond gem I wasn’t expecting: you can make it creamy thick without cream! Just put 1-1/2 cups of soup in the blender & add it back to the pot when smooth! I just kept saying WOW! as I was tasting it. And tasting it. And tasting it again!!! WOW!!! I just learned a lifetime trick! Too bad I’m already 66! Thank you Kate! God bless! Sheila
★★★★★
Kathy Pisoni
Made this soup with only 1 tsp of cumin powder since my husband is not a fan. I didn’t add the 2 cups of water either and it came out fine. I also added one small chopped zucchini and a little more salt. Very tasty and I appreciate that I can make it in one pot. Thank you for helping us to eat more vegetarian!
★★★★
Marcela Maryniak
This soup is AMAZING! My toddler eats it… need I say more??
★★★★★
Kate
Thank you, Marcela!
Tomas
Best lentil soup I ever ate !
★★★★★
Chad messer
Wow this was amazing soup turned out awsome I’ll I did was added another tsp of salt and was great I used sea salt
★★★★★
Bethany
Soup is my favorite thing to cook and this recipe is soooo delicious. Never fails to please no matter who is enjoying it. However, have found that making a single batch is a fools errand. So double it is. On the stove right now. Changes? Baby spinach instead of kale and always extra lemon. Deeeelish! Thanks.
★★★★★
Tristen
This is one of the best things I have ever made or eaten! I did add a few things— chipotle chili powder, regular chili powder, and cholula chipotle hot sauce. I also did not drain the tomato and only added a half cup of water because I looove tomatoes! I was really looking to mimic a chipotle lentil soup I had at BJs brew house and this was WAY BETTER!! I will 10000% make this over and over and over. I love all of your recipes but this and the lightened up tomato soup (modified to be vegan) are the most incredible I’ve ever made! Thank you!
★★★★★
Angie
I love this recipe and have made it multiple times because my boys eat it up. The blending and lemon at the end is brilliant. I like my dishes pretty flavorful, so I added 1.5 times the spices, doubled the garlic and used chicken broth instead of veggie broth. I also use a can of Italian style diced tomatoes. Delish!
margaret
Honestly, this is hands down the best soup I’ve ever made…can’t wait to do it again!
Steve
This was delicious. I made it for my wife and we both loved it. She used baked tortilla chips for crackers and I dipped corn tortillas in mine. Excellent!
★★★★★
Kate
I’m glad you loved it! Thank you for your review, Steve.
Diane
I am on a mission to clear out the pantry, and today a half-bag of lentils was on the block, so I went looking for a recipe. I had one from years ago, but remember that it required about a week-and-a-half of prep, and I just wasn’t up for it. This was great! Chopping took ten minutes and the rest was a snap. Didn’t have veggie stock so I used chicken broth (is that allowed–will I be strung up for admitting this?) and subbed spinach for the collards, but otherwise followed. Quick, delish, and meat-and-taters hubby loved it, too. Thanks!
★★★★★
Victoria Linn
Our favorite Lentil soup! Delicious!
★★★★★
Lizzy
I’m making this now, and will report back tonight with a rating. One question, though, in the meantime. This page says that the recipe calls for “seasonal vegetables”. Which veggies in this recipe are “seasonal”? It calls for onions, carrots, and greens, which I can get year-long in the grocery store, and I don’t see any mention of substitutions during times when particular greens are not in season.
Kate
Hi Lizzy! Great question. You could use kale vs collars greens. Or others have used spinach too. I hope that helps!
Denise bain
Hi, I made this soup this afternoon and I find a bitter taste and was wondering what may cause this? I followed the recipe to the T !
Thank you
Denise
Kate
Hi! I’m sorry to hear that. The vegetable broth can do that. Add a little more salt, that should help.
vivien
excellent really. just right flavours and consistency
Laurie
I am still is trying to veggie-afy my family and this is my first ever attempt at lentil soup. Kids ate it. Meatasaur husband ate it. And I had to work not to go back for thirds! Great recipe!
★★★★★
Tricia
Amazing soup. I didn’t follow the recipe exactly, I left out the herbs/spices I dont like (curry, cumin, thyme) and threw in spinach in Lieu of other greens. It was my first time using lentil and I’ve made it twice now! I also add a splash of apple cider vinegar to my bowl and toss some croutons on top!
★★★★★
Kate
That’s great, Tricia! I appreciate your review.
Linda K Bradley
I’m was not a lentil fan until now. This was the best ever. I did not have the greens but will next time and I forgot the lemon which I’m sure would be good too. Thank you for sharing.
★★★★★
Kate
I love it! Thank you for your review.
Anisoara Ivancea
My first lentil soup – delicious!
★★★★★
Shon
Delicious! Love it!
Maria Diaz
This was the best lentil soup WOW, I added pumpkin, I grew up eating lentils but never had anything like this soup, my husband ask for it often. It’s raining in NJ and my pot is on the stove.. perfect day ..
★★★★★
Vicki
This is a really great soup! If I could do half stars I’d give this 4.5 because I thought it needed more garlic and added some paprika, which really rounded it out nicely, but otherwise I followed the recipe and I’m really happy with it. Excellent with some crusty bread!
★★★★
Dottie
This is the 2nd time i am fixing this recipe. I was so surprised the 1st time that my husband liked it and when i mentioned making it today he was all for it. I did have to substitute crushed tomatoes today rather than diced so i didn’t add as much water. This is a winner in our house!
★★★★★
Gretchen McKay
What about using canned lentils?
Kate
Hi Gretchen! I know others have an didn’t mind the results. You will just need less liquid. I haven’t tried it, but I would suggest likely cutting the water.
Bree
Hi Kate! This is my favorite soup recipe. I have made it countless times and like all the rest of your recipes, the results are consistent and delicious. My girlfriend and I talk about how much we love your blog constantly. I reference it (nearly exclusively!!) for all of our meal plans and grocery lists! We always say, “Kate has done it again!” Thank you so so much for helping me fall in love with cooking even in our little studio kitchen!
★★★★★
Viviana Liera
Hi Kate,, I have to say the only lentil soup I could ever eat was my grandmothers, I never learned how to make it so I never wanted to eat lentil soup again however today at after I got out the Dr’s I was sitting waiting for my meds and the Dr said I had to eat high fiber foods she mention Lentils and I’m like noooo but I Google recipes for lentils soup and came across yours and I have to say OH MY ! It’s almost as my grandmothers so Delicious it is now my favorite soup. That lemon sure put the twist to it.. Thank you
★★★★★
Glenn Frye
Hi There,
Currently on the stove! Quick question. How much soup per serving are you using for your nutrition information? You have listed a total of 4 servings for the recipe, but just needed to get the per serving volume or weight you’re using.
Thanks!
Glenn
★★★★★
Kate
Hi! It’s roughtly 1.5-2 cups per servings.
Valerie E
Delicious! I used black beluga lentils which is what I had on hand. I didn’t have any curry powder made so I used garam marsala that was perfectly balanced after adding the lemon at the end. Thanks for the tip on having everything ready in advance.
★★★★★
Pat
Delicious! I usually don’t like lentil soup but was caught by the ‘best ever’ comment….I am easily swayedloved the spices. I added diced yellow pepper (because I discovered I only had 1 carrot left) and lime instead of lemon. Quick to make and great flavour!
★★★★★
Ruvé Stucky
This is truly the best lentil soup I have ever had.
This will definitely be a family favourite!
★★★★★
ROSS BRYANT
Made your recipe for lentil soup today, second time.
Very popular with my family, even my granddaughter loves it.
Thanks
Ross (Australia)
★★★★★
Kim
Hi Kate,
Silly question, I’ve never cooked with lentils before so do I need to hulled the lentils prior to cooking or just rinse the green lentils ?
Thanks!
Kate
Hi! Just rinse the green lentils. I hope you love it!
Phyllis Laubacher
Just finished preparing this for tonight’s dinner. The recipe combines some interesting spices which were very tasty. I added one stalk of celery, an additional carrot and two more cups of sliced lancinato kale. I did use two cans of diced tomatoes, but one would have been enough. Chicken broth because I didn’t have vegetable broth. Served it over elbow macaroni, with fresh made crostini. So hearty and delicious. Excellent meal.
★★★★
Ashley
Great recipe! I replaced the carrots with sweet potatoes because I did not have carrots on hand. Love the flavor of this soup!
★★★★★
Rob S.
Excellent, very rich and flavorful, added leftover easter ham after blending and used baby spinach instead of kale. I put the spinach in at the very end, I did not add any salt because of the broth and ham and it was plenty salty. I couldn’t really detect the flavor of curry , but I suspect it’s what makes this so good.
★★★★★
Angie
Absolutely delicious! Tried the recipe for the first time today. Definitely will not be my last.
★★★★★
Jennifer
This soup is fantastic!Thank you
★★★★★
Mary
Absolutely delicious! I don’t even like curry seasoning but decided to give it a try for my daughter. This combination of flavors is amazing. Truly a “keeper” going into my rotation.
★★★★★
Yuna
I love lentil soup and have made it numerous times using various recipes, so I was initially slightly skeptical about this being the “best” lentil soup. Well, it is. To me, anyways. The colors are beautiful, and I love the spices in this recipe. I’ve tried other recipes on this blog and they have all been great. Thanks, Kate, for bringing us healthy and delicious recipes!
★★★★★
Laura
Made this in my Instant Pot, turned out GREAT! Eliminate water, add only 2.5c vegetable broth per 1x recipe. Cook 18 minutes at high pressure, 10 minutes of natural pressure release, then stir in greens and lemon juice. Perfect!
★★★★★
Aydin
Made it just now and currently chowing down, very good and easily made within an hour with little to no hassle. I threw in a little paprika and forgot the thyme but it still turned out great!
★★★★
Belinda Freeman
Absolutely outstanding recipe.
Cristina
Toddler/preschooler/baby weaning approved! All the children want seconds and ask for leftovers the following day. This soup is on twice a month rotation as a family meal that everyone enjoys. I make it as listed, minus the greens and red pepper flakes (because of my kids preferences although I have added dried chard powder to sneak in some extra veggies.) Tonight I added some finely chopped squash to the regular recipe and its awesome. I currently do only 1 tsp cumin and 1/2- 3/4 tsp curry powder so that the flavor is more mild and my 7 month old baby enjoys it. Its still enjoyable to the rest of family at this flavor level as well. Thanks for the recipe!
Te M
Kia ora C&K,
Oh my. Added tomatoes, bunches of fresh kale, spinach & coriander, lime & not lemon juice, all in season in Aotearoa/NZ. Absolutely superb.
Thank you.
★★★★★