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Lentil Soup Recipe

Best Lentil Soup

This hearty and nutritious lentil soup recipe combines simple pantry ingredients with fresh vegetables to create a satisfying, protein-rich meal. The secret to its creamy texture lies in blending a portion of the cooked soup, creating restaurant-quality results without any dairy. Perfect for meal prep and freezes beautifully!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Mediterranean, Vegetarian
Calories: 285

Ingredients
  

Base Ingredients
  • 1/4 cup extra virgin olive oil
  • 1 medium yellow or white onion chopped
  • 2 medium carrots peeled and chopped
  • 4 cloves garlic pressed or minced
Spices
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt more to taste
  • 1 pinch red pepper flakes
  • 1 teaspoon freshly ground black pepper to taste
Main Ingredients
  • 1 large can (28 oz) diced tomatoes lightly drained
  • 1 cup brown or green lentils picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
Finishing Ingredients
  • 1 cup fresh kale or collard greens chopped, tough ribs removed
  • 1-2 tablespoons fresh lemon juice from 1/2 to 1 medium lemon

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Blender or immersion blender
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Warm the olive oil in a large Dutch oven or pot over medium heat. The generous amount of olive oil adds lovely richness and heartiness to this nutritious soup.
  2. Once the oil is shimmering, add the chopped onion and carrot. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  3. 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, to enhance their flavor.
  4. Pour in the lentils, broth, and 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.
  5. 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.
  6. 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. (Alternatively, use an immersion blender to blend a portion of the soup directly in the pot.)
  7. 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.
  8. 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.

Notes

Storage: Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
Tips: The soup tastes even better the next day! Don't skip the blending step as it creates the signature creamy texture. Add lemon juice at the end to preserve its bright flavor.
Variations: Try substituting red lentils for quicker cooking, or add diced potatoes for extra heartiness. Different greens like spinach or Swiss chard work wonderfully too.