Meet the BEST lentil soup recipe! Made with dried lentils, fresh vegetables, flavorful spices, and hearty greens, it's simple, healthy, and delicious.

soups / vegetarian — Jump to recipe

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:

Best Lentil Soup

rate this recipe:

4.95 from 707 votes

Prep Time: 15

Cook Time: 45

Total Time: 1

Serves 4 to 6

Save Recipe Print Recipe

This easy lentil soup recipe is healthy and delicious, filled with fresh veggies, herbs, and spices. Serve it with crusty bread for a simple weeknight meal! Skip the cheese to make this recipe vegan.

Equipment

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

Store leftover soup in the fridge for up to 4 days. If it thickens too much in the fridge, stir in a little water while you reheat it to reach your desired consistency. This soup also freezes well.

Show Nutrition Facts Hide Nutrition Facts

Nutrition Facts

Best Lentil Soup

Amount Per Serving

Calories 264 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 2349mg102%

Potassium 750mg21%

Carbohydrates 38g13%

Fiber 15g63%

Sugar 8g9%

Protein 12g24%

Vitamin A 14216IU284%

Vitamin C 46mg56%

Calcium 142mg14%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

963 comments

4.95 from 707 votes (220 ratings without comment)

Lentil Soup