Meet the BEST lentil soup recipe! Made with dried lentils, fresh vegetables, flavorful spices, and hearty greens, it's simple, healthy, and delicious.
This easy lentil soup recipe is warming, nourishing, and delicious. It’s packed with hearty greens, tender vegetables, and fiber- and protein-rich lentils. Fresh herbs and spices fill it with complex flavor, and a splash of vinegar adds a bright, tangy kick.
It’s not just my best lentil soup recipe—it’s one of my best recipes, period. It’s been a staple in my rotation for years. Easy to make with pantry ingredients, it’s the perfect healthy dinner for a winter weeknight (save any leftovers for lunch the next day!). I hope you love this simple lentil soup as much as I do.
Lentil Soup Ingredients
Here’s what you’ll need to make this soup:
- Lentils, of course! The best types of lentils for this recipe are green lentils or French lentils, also known as Le Puy lentils. They hold their shape nicely in the soup, adding satisfying texture. Brown lentils are also a fine option. Red lentils are too mushy for this recipe. If you have them on hand, go check out my red lentil soup instead!
- Extra-virgin olive oil – For richness.
- Onion, garlic, carrot, and celery – They create the soup’s aromatic base.
- Fresh kale – You’ll use the whole leaves, stems and all!
- Fire-roasted diced tomatoes – I love the smoky flavor that fire-roasted tomatoes add to this soup. In a pinch, regular diced tomatoes work here too!
- Vegetable broth – Make homemade vegetable stock, or use store-bought.
- Fresh thyme – For fresh, woodsy flavor. I like to bundle whole sprigs together with kitchen twine. Then, I add the bundle to the soup like a bay leaf, removing it before serving.
- Cumin – The secret ingredient! It adds savory, earthy depth.
- White wine vinegar – It gives the soup a tangy kick.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Recipe Variations
Don’t have these exact ingredients on hand? These swaps work nicely:
- Replace the kale with another leafy green like fresh spinach or Swiss chard.
- Use 1 teaspoon dried thyme instead of the fresh sprigs.
- Replace the celery with 1 small fennel bulb, diced.
- No vinegar? Finish the soup with a squeeze of fresh lemon juice instead!
How to Make Lentil Soup
This lentil soup recipe is easy to make! Here’s how it goes:
First, sauté the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat and add the onion, carrots, celery, kale stems, and cumin. Cook until they soften, about 8 minutes.
Next, simmer the soup. Add the garlic, tomatoes, lentils, vinegar, thyme, and broth.
Tip: Rinse the lentils before cooking to remove any stones or debris.
Cover and cook until the lentils are tender, 25 to 30 minutes. Adjust the heat as needed to maintain a gentle simmer.
Finally, add the greens. Cook until they wilt, about 5 minutes, and then season to taste.
Serve the lentil soup topped with garnishes like fresh parsley, grated Parmesan, and/or red pepper flakes. Enjoy with crusty bread!
Love cooking soup in the Instant Pot? Check out this Instant Pot Lentil Soup for pressure cooker instructions!
How to Store Lentil Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Simply reheat in the microwave or on the stovetop.
I actually like this soup better leftover. The flavor only improves as it sits in the fridge!
Can you freeze lentil soup?
Yes, this vegan lentil soup is freezer-friendly! Allow it to cool to room temperature, and then seal it in airtight containers or jars, leaving an inch for the soup to expand at the top. Freeze for up to 3 months.
More Favorite Soup Recipes
If you love this lentil soup, try one of these nourishing soup recipes next:
- Minestrone Soup
- Vegetable Soup
- Butternut Squash Soup
- Vegetarian Chili
- Black Bean Soup
- Tomato Soup
- Or any of these 35 Best Soup Recipes!
Best Lentil Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 medium carrots, chopped (2 cups)
- 2 celery stalks, chopped
- 6 small or 3 large kale leaves, stems finely diced, leaves chopped (8 cups)
- Heaping ½ teaspoon ground cumin
- 1½ teaspoons sea salt
- Freshly ground black pepper
- 4 garlic cloves, grated
- 1 (14-ounce) can fire-roasted diced tomatoes
- ¾ cup dry green lentils, rinsed
- 2 tablespoons white wine vinegar
- 12 fresh thyme sprigs, bundled
- 6 cups vegetable broth
- ½ cup chopped fresh parsley, for garnish
- Red pepper flakes
- Grated Parmesan cheese, for serving, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften.
- Stir in the garlic, tomatoes, lentils, vinegar, thyme, and broth. Cover and simmer for 25 to 30 minutes, or until the lentils are tender. Add the kale leaves and cook for 5 minutes, or until wilted.
- Remove the thyme bundle and season to taste. Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.
Notes
I clicked on link for lentils and it took me to
Amazon selling a 6 pd bundle for $75
12 $ per pound….
Really??
oh no, sorry this amazon info must have changed since I first posted this recipe nearly 2 years ago. I get Bob’s Red Mill French Green Lentils, here’s a better amazon link (https://amzn.to/2NoNJbe) or you can get them from Bob’s site directly. Of course, you can check your grocery store first. I often find them in the bulk section of my whole foods. If you can’t find French green lentils, regular green lentils or black lentils will work here. Hope that helps!
Easy to make and very delicious!!
Wow wow wow!! This is the best lentil soup I have ever had!!
Thank you so much for this amazing recipe!
Do you think this would work with Red lentils instead of green? I know they cook faster and tend to get softer but I am not a fan of green lentils.
Hi Lisa, it’ll work it’ll just be different – red lentils don’t hold their shape so it’ll be a thicker mushier soup. Should be delicious, nonetheless.
Wow thanks for answering so quickly! Can’t wait to try this recipe along with many of your others!!!
Such a simple but amazing lentil soup. My husband hates–HATES–coconut. He kept raving over how delicious this was, so I didn’t dare spill the secret and make him start second-guessing his taste buds. The flavors were warm and perfectly spiced (we like a little heat … but not too much). And it truly was a pantry-friendly recipe! Bet it would be great with diced apples or sweet potatoes.
Don’t laugh, but I’ve challenged myself to see how long I could go without grocery shopping, using only what’s in my fridge, freezer, and pantry (though I have bought milk, salad greens and, finally, onions and carrots). In the past 5 weeks, I’ve managed over 20 dinners (often with leftovers for another night), and I can finally see the back of my freezer!
This recipe fit right into my plan. I had exactly one cup of green lentils and a can of coconut milk. My friend just gifted me with cilantro from her garden, and we have a few limes left on our tree. I threw in about 3/4 cup of leftover shredded chicken that needed to be used up.
Oh, and this was ever better the next night. Yum, yum! Thanks, Jeanine!
Do regular green lentils work for this recipe? I cannot find french green lentils.
Thanks.
yep! regular green lentils will be great.
Thanks. Sorry, one more question. What would you suggest to replace the cilantro as I really do not like it!
Hi Chris, I’d just leave it out – the other ingredients will be plenty flavorful.
Really is the best lentil soup thanks!
This sounds so amazing I an almost smell it already!
One question, can I add carrots and celery to the base (with the onion) to add more veggies?
Hi Diana – sure! I think celery might be weird with the curry flavors – carrots would be great though.
Added carrots, celery and spinach – this is SO good. Regardless of the fact I didn’t’ have minced ginger and used powdered which (I’ve read) is kind of a no no but, IMO it worked. Will try the second batch with real ginger.
SO good!!
I made mine as the recipe instructed but added chicken broth, as I’m not vegan but stumbled on this recipe by chance, thankfully I did, Also, used black lentils which also hold their share and served it over brown rice with some parmesan to top it off. Thank you for the amazing recipe that is so malleable for all diets.
Dubbed the chicken broth for the water 😉
so good! i didn’t have fire roasted tomatoes. used canned diced tomatoes and added a bit of smoked paprika. put it over rice. quick, easy and delicious! thank you!
Oh my, this soup is delicious! Thank you for the recipe. I followed it exactly as directed and it came out perfect.
Have had this bookmarked forever and finally got around to making it. Delicious! We topped it with baked tofu and cashews the first night, and chopped macadamia nuts the following night. Very satisfying and love the lingering ginger flavor.
Hi Elise, that sounds delicious, I’m so glad you enjoyed it!
Can this be made in a crockpot?
This is SO SO good! Made it exactly a size the recipe states, other than cooking a little longer to get my lentils softer. Perfect balance of spice and flavor. Thank you!
A family favourite recipe. I usually add fish or chicken and both are excellent additions!
I have been ill for a week, possibly COVID, waiting for test results. In the mean time, nothing has looked or smelled appetizing, down 5 lbs. I happened upon this recipe and amazingly, nearly all the ingredients were in my pantry (had to use tomato sauce). This lentil soup recipe is amazing…and oh my, I had to have two bowls full!! Feeling stronger as a result. Thank you! This recipe is definitely a keeper.
Scrumptious! Full of flavor.
I added baby Bella mushrooms and power greens.
This was delicious and easy to make! Will definitely repeat. Thanks!
This recipe as well as your recipe files look delicious. I have a tomato allergy & wondering if & what to substitute for tomatoes in this recipe & others
Hi Mary, you could try doubling up on the coconut milk, adding more water or broth (1 1/2 cups), and possibly adding more spices and more lime juice, to taste. I also have a lot of soups without tomatoes.