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. 
Lyn Kimber
This is a lovely recipe, a chilli fell into my mixture, and it made it even more delicious.
The lemon juice gives the soup a freshness, it’s so simple and so good!!
★★★★★
Sam
One of the best soups I have ever made! I added spinach instead of kale, and it was amazing….so delicious and filling. Thanks!
★★★★★
Barbara
This truly is the best lentil soup! Thank you so much for this recipe! I have passed it on to a friend and she made it right away! The flavours and the bit of heat really make it the best! I always look forward to your newsletter! I make a few of your recipes regularly!
★★★★★
Kate
Thank you for sharing the recipe with others! I’m delighted you enjoy it, Barbara.
Shonna
This sounds delish! I’m new to cooking with lentils and have a lot of red lentils to use up. Would this be an ok substitution for this soup in place of the green or brown?
TP
This really is one of the best lentil soup recipes. Very flavorful and hearty. We loved it at my house, and sent some to my neighbor to try. Two thumbs up from her, too.
★★★★★
Christine Segatti
Excellent!! The kale made this soup taste “meaty.” So good! Love the spice combo, too. Thanks! A keeper!
★★★★★
Jane
I was a little skeptical that this soup would stand apart from other lentil soup recipes. Boy was I wrong. This truly is the best lentil soup I’ve ever made! Thank you!
★★★★★
Marge
Loved the soup! The spices were just right – a little bite with the lemon lightening it up. As I was making it, I thought there would be too much tomato, but no, that was just right, too. I did add a potato because the broth I used has a lot of salt. My grandson, whose idea of soup is Ramen, tried a little and went back for more. I’ll be using this recipe from now on.
★★★★★
Jamie W.
I just made this soup today and I would have to agree it is the best lentil soup ever. My taste buds could not even believe what was happening to them! You are an amazing creator of recipes. Thank you!
★★★★★
Linda
Thank you for sharing the wonderful recipe for Vegan Lentil Soup!! Delicious, not complicated, simple ingredients and just yummy results!! You are very thoughtful and generous! Linda
★★★★★
Ignetia Themba
I have never considered myself a “soup” let along a vegetarian dish person, but my iron deficiency required me to make some drastic changes to my diet. This dish though is the best, tastes better than a lot of things that I have eaten. It was easy to follow the recipe too
Monica
This lentil soup recipe is legitimately THE BEST. I’ve been making your recipe for a while now, especially for my lentil soup hating friends and family and everyone really likes it and many have been converted!!! As a young teen, i had the best ever lentil soup at some fancy schmancy restaurant and have been chasing that memory ever since. Many failed pots of lifeless lentil soup later, i found your recipe and I was SO thrilled at how well balanced and complex the flavor was!! It brought me right back to that first bowl from 20+ years ago but BETTER because I had a huge pot full for 2nds and 3rds and i didn’t have to worry about restaurant etiquette so I could lick my bowl
Thanks for sharing this recipe with the world
★★★★★
Moni
Do you think this could be made in a crockpot? Looking to make tonight for dinner
Kate B
I have been a lentil hater for all of my life and this soup changed my mind! It’s delicious! I used red lentils, fire roasted tomatoes, and spinach instead and it’s my new go to healthy lunch! The fresh lemon at the end really makes the flavors pop.
★★★★★
Kate
Hooray! I’m delighted that this changed your mind. Thank you for your review, Kate B.
Georgie
Really yummy , thank you so much! I have a vegan daughter and she was so impressed! It’s going to be my go to when she visits .
★★★★
Anne
SO good. Easy to make and delicious! Thanks for sharing this. It’s getting written down which means it made the cut ;)
★★★★★
Rio Ammari
This is super yummy and filling! I don’t have a blender unfortunately butttt even without the blender part I still feel like this soup is delicious! I follow the recipe exactly (minus blending) except I also add potatoes. I’m making it for a second time tonight and added some cauliflower too. A slice of Trader Joe’s focaccia bread also goes really well with this soup! Thanks for the recipe!
★★★★★
Kate
This. Was. So. Good! My fiancé is Indian and the whole time he thought I was making dal! Such a great soup with familiar flavors we use a lot and love. I added a bit more sea salt but we will make this a lot. Delicious!
★★★★★
Kathy
I just became vegan March 6 and nearly every recipe I’ve made so far has been from your website! This was my first choice and I am in love!!! I think I’ve made it six times in about six weeks! It is my absolute fav!! Even my daughter, who is reluctant to giving up her meat, loves it!! I’ve also made and loved Epic Vegetarian Tacos (vegan version), Extra Vegetable Fried Rice and Favorite Green Salad with Apples, Cranberries and Pepitas (green pumpkin seeds) with apple cider vinaigrette!! Thank you so much for your wonderful recipes!! I don’t think I would be as successful without your help!!
★★★★★
Kate
I love that you have made it so often already! Thank you for your review, Kathy.
Jennifer
I found your Best Lentil Soup recipe a while back and make it often!! I love that I can tweak your recipe slightly by adding a lot more greens into the couple cups of the soup I blend to thicken the soup and my Grandsons have no idea!! I personally love Dark Curly Kale and usually add a ton of it but I don’t always thicken the soup leaving the soup flowing with kale and lastly, I only use between 1/4-1/2 of the olive oil in the recipe to focus as close to WFPB no oil as much as possible but I agree a small amount gives the overall soup such a rich flavor. Everyone who has tried it, loves it!
I read somewhere in comments you could use Black Lentils is that the Black Beluga Lentils?? I recently found the Beluga Lentils and would like to use them more often and in this recipe I would think awesome!!
★★★★★
Heather
Omggggg Kate!!!! This soup is amazing! I’ve had your cookbook for three years (we have so many favorites) and finally tried this soup. Hands down BEST LENTIL SOUP EVER. Thank you!!
★★★★★
Preston Lam
Made this recipe 3 times and then decided to improvise.
Added in another half cup of lentils for extra protein and a potato. Blended up 3-4 cups instead of 2, then added in a little water. Even creamier and heartier this time, would highly recommend these additions!!
★★★★★
Michele
Have you made this omitting the tomatoes? Husband has a nightshade thing.
Kate
I haven’t sorry! I find the tomatoes really add a lot of flavor here.
Rayna
I never comment on recipes but this is amazing! I usually have to add to recipes to “spice them up” but this is spot on and smells amazing while simmering. Will definitely keep this recipe as a go-to!
★★★★★
Kate
I’m happy you did, Rayna. Thank you for your review!
Deb S.
Hello Ms. Kate. I am not subscribed to Instagram, so no picture. But I was pleasantly surprised how delicious this turned out. I didn’t doubt your recipe, I questioned my culinary skills. This lentil soup is soooo good. I do question the “Yield: 4 servings”. I will get more than 4 servings out of this pot. I suppose it depends on the size of bowl or cup being used.
Thank you for this recipe. I needed something new. And this is very easy to prepare.
Jean Quinn
I just made this lentil soup…we had 2 big bowls each and enjoyed every mouthful. Definately will be making it often.
Thankyou for a very good and tasty recipe.
Jean in Tasmania x
★★★★★
Rita Sokolik
My husband is diabetic and just had a stent put in his heart artery. He’s not supposed to eat green leafy vegetables due to vitamin K in this veges. He also can’t eat a lot of fruit at a time. I’m at a loss. No red meat period. What can I make! Doc said he needs to be as close to Vegan as possible. Yeah, right. He is a carnivore. But we’re going to do this! I just need to know what I can make for him.
★★★★★
Kate
I’m sorry to hear that and I hope he is recovering well! I don’t have specifics for you as I’m not a registered nutritionist, but I would see if there is someone the doctor could recommend that is local that would be able to help.
Laura Grosklos
I added cooked ground sausage to this recipe …. Soooo good!
★★★★★
Rebecca
This recipe is fantastic! I was skeptical because I’ve made a casserole dish with lentils and it was just so so. But this recipe is so good! I added mushrooms and zucchini because I had them on hand and I had spinach instead of kale but I’ve even made it when I didn’t have either and it was still delicious. Thanks for a great healthy recipe!
Charlene
I’ve been making this soup for a couple of years. Easily my favourite soup, period. My meat loving husband and kid love it, too!
★★★★★
Helen
Hi, looking to make this this week. Not a natural or experienced cook so a few questions – canned or dried lentils?
By vege broth can I buy a sachet of veg broth and make this up then do the recipe. ??
Sorry for the qs.
Helen
Kate
Hi! Dried lentils for this recipe. Yes, you can use vegetable broth from the store.
Helen
Thanks so much! Let’s see how it goes :):)
Kate
Yes, please do Helen! I appreciate your review.
Cheryl
Really tasty! I read a bunch of the comments and made my own changes based on what I had in the house, and it turned out great. I used some home-made veggie broth and a 15 oz can of crushed tomatoes along with a pint of home-canned tomato sauce. Added extra carrot and threw in a bunch of chopped celery when sauteing. Didn’t have kale or greens, so shredded some cabbage and threw that in. Used lime juice because it’s what I had on hand. Really, REALLY good, made about 6 hearty servings, so we have a lot of leftovers. Thank you for the recipe, it’s a definite keeper (especially blending part of the soup like that, AND the lemon …or lime!).
★★★★★
Kate
That’s great! Thank you for sharing how you were able to adapt this, Cheryl.
Rosalie
Would you believe I have always disliked lentils? So I can’t remember the last time I had any – maybe 20 years…. However, I had to buy what I could including bag of lentils. I figured I’d use eventually – TODAY was that day!! So happy I came across your recipe. I LOVED it!!! I didn’t have curry or greens but followed it exactly with a sliced jalapeno for heat. ;)
Thank you! I can no longer say I dislike Lentils!!!
★★★★★
Kate
Hooray! I’m glad you loved it. Thank you for your review, Rosalie. I do find it is how they are made makes all the difference.
Simona Campbell
SO so delicious!! I followed the recipe exactly and it was amazing. I used green lentils and I did have to cook it for an additional 10 minutes since they weren’t fully softened yet. I will definitely be making this again!
★★★★★
Kate
That’s great! Thank you for your review.
Sophie
I’ve made this soup 3 times this past month–it’s been fantastic every time! If I’m short on time, I use a can of pre-cooked lentils, which makes this soup ready to go in 30 minutes. I’ve also thrown in a small chopped up sweet potato, and it added even more heft. Thanks for an outstanding recipe, Kate!
★★★★★
Paul
I suck at cooking. But this soup… This soup did not suck. Your recipe was the difference. Thank you.
★★★★★
Kate
I’m glad you enjoyed it, Paul!
Teresa
Loved your lentil soup!! The curry and olive oil added really nice flavoring. Totally forgot the lemon juice! Made this for first time this weekend for my work week lunches. Definitely a keeper. I eat plant based predominantly which discourages processed oils but I make exceptions. I have your website bookmarked since I made your banana muffins recently.
★★★★★
Amanda
Turned out delicious. Used an immersion blender but I think next time I’ll do the “remove some to the blender” method for a better texture. I made sure not to use the immersion blender too much so there was still chunkiness to the soup but it made most the lentils broken up. Served with sourdough bread and vegan butter. Eaten and loved by three of my kids. Really yummy. Thanks Kate, adding it to the dinner rotation.
★★★★★
Amy
I finally made this soup after seeing on your site for a while. It is delicious. I was tempted to make adaptations, but went ahead and made it according to your recipe and it is sooooo good! I think blending some of the soup and adding the lemon really add richness and lighten it up equal measure. Because it’s so light and fresh, I think this is great even for summer months when we’re not typically wanting soup.
I also feel healthy just sitting next to it.
Thank you for sharing!!
Kate
You’re welcome! I’m happy you made it as is and enjoyed it, Amy. I appreciate your comment.
Nancy P
Delicious!! I added a chili and Smokey Paprika to mine. So tasty.
★★★★★
Alex
Can you do this with precooked lentils? I have a pack from Trader Joe’s I’d love to use!
Kate
Hi Alex! Sure, you will just need to omit some of the liquid – I would recommend some of the water. I don’t have exact ratios, but see what others may have tried. I hope you love it!
Sara
I really want to try this but have a big bag of red lentils that need to be used – can I substitute the brown/green lentils with red lentils instead, and would the cooking process be the same? Thanks!
Kate
Hi Sara, You can use them. Although, you will need less time for them to cook and less liquid. I would recommend reviewing my How to Cook Lentils for guidance.
Diane
Kate thank you for this recipe it is awesome!! Looking foward to making one of your many delicious sounding recipes.
★★★★★
Lucy
It was nice but I would definitely use a bit less oil next time.
El
Can I use red lentils?
Kate
Hi, you can, but they won’t hold up quite as well. You will need less liquid and cooking time. Refer to my How to Cook Lentils for guidance.
Isabel
Making this again tonight. Delicious. One of the best soups I’ve made, and I’ve made a few!. Thanks again.
★★★★★
Kate
You’re welcome, Isabel! Thank you for your review.
Susan McIntyre
This recipe is so easy and so tasty.. I did not add curry not a huge fan just added little extra thyme and cumin!!
★★★★★
Taina
This is by far the best and easiest recipe. I make this soup every week!
★★★★★
Nila Maniar
I have been trying many of your recipes since several years and have found all of them to be always incredibly delicious. Whether the recipes are tofu based or soups or pickles, they are all amazing. Never would I have thought that a lentil based soup could be so delectable!
Thank you so much!
★★★★★
Kate
Thank you, Nila! I’m happy to hear you have been enjoying them.
El
This is my 2nd time asking as no reply. Can I use red lentils?
Kate
Hi El, I try to get to every comment, but sometimes I can’t. I haven’t tried it and red lentils tend to be more delicate and not need as much liquid. I would suggest using How to Cook Lentils for guidance.
Agata Krakowiak
The best lentil soup ever… I’m loving it.
★★★★★
Kate
Thank you for your review!
Farrah
This morning I was looking for new vegetarian recipes to try when I found this site. I am excited to try many of your recipes. Tonight I made your Best Lentil Soup, with a couple substitutions based on what I already had in my pantry. I used fire roasted tomatoes and spinach. The meal was a hit. My daughter had 2 bowls and my son had 3.
Christine Segatti
Excellent!! The kale made this soup taste “meaty.” So good! Love the spice combo, too. Thanks! A keeper!
★★★★★
Anonymous ♡
Amazing, i need good iron foods for my anemia and this soup is enriched with iron.I love it!Added a twist with cilantro and that was the cherry on top!!LOVE it!!!!
★★★★★
Diane Curran
We are not vegetarians but trying to move over in that directions as often as possible and so we are a bit skeptical on whether veg dishes are taste. We were so surprised at how delicious this was! I did make a few changes: resisted the temptation to add meat. used stewed tomatoes and smashed them while simmering, used Progresso Veg Broth in lieu of Stare Brand. (Not sure if brand name mattered). Will double the next time and add extra broth as ours turned out quite thick.
Lisa Elliott
Does this recipe use dried lentils or what kind? Where do you find them in the grocery store?
Kate
Hi! Yes, dried lentils and it’s in the ingredients list. You can find them with the other dried beans at your grocery store.
Sherri
I made this on a cool rainy day and it is perfect. I didn’t have red pepper flakes and left them out but doubled up on the cumin and curry. So good! The lemon gives it a boost of flavor and keeps the tomatoes from taking over. I’ll definitely make this again
★★★★★
Lorraine
My go to lentil soup! It’s a cold, rainy day, so I whipped this up for dinner. Just waiting for it to finish. I always have the ingredients on hand. I also add diced potatoes – my husband’s idea.
★★★★★
Bernadette
Hi
just about to try your lentil soup
Can I use celery also vegetable stock instead of broth
Thanks
Bern
Laura
If you’re going to make this recipe, you absolutely have to cook the collard greens with the soup for the 25/30 minute duration. Otherwise you’re going to have a great soup with uncooked greens. Or use spinach. This is a really good tasting soup. The greens(if you’re using collard or kale) have to be cooked down though.
★★★★
Tara Breck
Thanks for another great recipe, Kate! Between your vegetarian chili, black bean soup, and now this lentil soup, I’ve got a winning trifecta of delicious vegan/vegetarian soups. I got my sister your cookbook and she’s also now enjoying your healthful recipes with her family. We appreciate what you do!
★★★★★
Kate
You’re welcome, Tara! Thank you for your review. I’m happy you enjoyed it.
Ann van Noordwyk
Thank you for this awesome recipe. Quick and easy and full of flavour. Simply delicious
★★★★★
Myndee
Best lentil soup I’ve ever had! I am admittedly not a lentil soup lover, but I love this soup. My friend introduced it to us 4 years ago and we still make it all the time. It’s my 8-year old’s favorite soup. We also frequently add other veggies from the fridge that need to be used up like cauliflower and celery.
★★★★★
Kate
I love that! Thank you for sharing, Myndee.
Shaun Windle
Great recipe. Made it to more of a broth and added a tin of Berlotti beans at end of process. Delicious
★★★★★
Kate
Thank you for your review, Shaun!
Sarla
This is very similar to the Indian dal that my Mom makes. My mom is an excellent cook. I made it with everything you did. Used red dal ( masoor)and green lentil.( walmart bought) added turnips and roasted cauliflower plus fresh tomatoes. adding parsley and spinach at the end. Nice recipe. it is just a variation of what I grew up on. It is a dal recipe.
thanks for sharing. I made enough for Mom, my family and friends.
thanks
★★★★
Kate
I’m glad this had familiar roots for you, Sarla! Thank you for your comment and review.
Liza
Made this soup twice already and it’s amazing. So rich and flavourful!
I’m trying to eat more vegetarian meals so for years I’ve been trying to like lentils. Guess what, it’s the first time I didn’t have to pretend that I like them, because I truly enjoyed each spoonful :)
Thanks a lot!
Kate
Hooray! I love it, Liza. Thank you for sharing.
Joanne
Really good soup!
I think lime would be better than lemon and I’m going to try lime next time I make this. I freshly grated Parmesan over the finished soup and it was super Duper.
★★★★★
Michelle De Lange
This was the first recipe I tried when my husband and I decided to go vegetarian. Wow! What a stunning soup. Absolutely delicious and so satisfying (you do not miss meat at all). It was such a great start to our vegetarian journey.
★★★★★