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Best Lentil Soup Recipe

Best Lentil Soup Recipe

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How To Make Best Lentil Soup

Vegetarians will love this best lentil soup recipe! Get ready to taste rich lentil soup with carrots and tomatoes. It’s simple to make but tastes delicious.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes



  • ¼cupextra-virgin olive oil
  • 1medium yellow onion,or white onion, chopped
  • 2carrots,peeled and chopped
  • 4clovesgarlic,pressed or minced
  • 2tspground cumin
  • 1tspcurry powder
  • ½tspdried thyme
  • 28oztomatoes,diced, lightly drained (1 large can)
  • 1cuplentils,green or brown, picked over and rinsed
  • 4cupsvegetable broth
  • 2cupswater
  • 1tspsalt,more to taste
  • 1pinchred pepper flakes
  • freshly ground black pepper,to taste
  • 1cupfresh collard greens,or kale, tough ribs removed, chopped
  • 2tbsplemon juice,½ to 1 medium lemon, to taste


  1. Warm the olive oil in a large Dutch oven or pot over medium heat.

  2. Once the oil is shimmering, add the chopped onion and carrot and cook for about 5 minutes, stirring often, until the onion has softened and is turning translucent.

  3. Add the garlic, cumin, curry powder, and thyme. Cook for about 30 seconds, until fragrant while stirring constantly. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

  4. Pour in the lentils, broth, and water. Add 1 teaspoon of salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper.

  5. 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.

  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.

  7. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking.

  8. 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 sing.

  9. Serve while hot. Enjoy!

Recipe Notes

  • ¼ cup of olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
  • For a spicier soup, add another pinch or two of red pepper flakes.
  • Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months. Defrost before serving.


  • Calories: 369.85kcal
  • Fat: 15.06g
  • Saturated Fat: 2.10g
  • Monounsaturated Fat: 10.28g
  • Polyunsaturated Fat: 1.99g
  • Carbohydrates: 48.11g
  • Fiber: 10.33g
  • Sugar: 9.25g
  • Protein: 15.20g
  • Sodium: 661.90mg
  • Calcium: 116.58mg
  • Potassium: 1036.71mg
  • Iron: 5.19mg
  • Vitamin A: 371.08µg
  • Vitamin C: 41.02mg
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