This hearty and healthy lentil soup comes together with simple pantry staples, wholesome vegetables, warming spices, and vibrant greens. It’s naturally vegan, deeply flavorful, and has a luscious, lightly creamy texture—without using any cream. A splash of lemon juice at the end brightens every spoonful, making this comforting soup anything but ordinary.

Best Lentil Soup

Why You’ll Love This Recipe

Made with affordable, pantry-friendly ingredients
Nutritious, filling, and packed with plant-based protein
Creamy without cream, thanks to a clever blending step
Great for meal prep—flavors improve as it sits
Freezes and reheats like a dream
Easy to customize with different greens or spices
Naturally vegan and gluten-free
Ideal for both quick weeknight dinners and leisurely weekend cooking
One-pot cleanup and minimal fuss
Loved by kids, adults, and even picky eaters

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

extra virgin olive oil
yellow or white onion
carrots
garlic cloves
ground cumin
curry powder
dried thyme
diced tomatoes
brown or green lentils
vegetable broth
water
salt
red pepper flakes
freshly ground black pepper
collard greens or kale
lemon juice

Directions

Warm the olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and carrots. Cook, stirring often, until softened—about 5 minutes.
Stir in the garlic, cumin, curry powder, and thyme. Cook while stirring constantly until fragrant, about 30 seconds.
Add the drained diced tomatoes. Stir and let cook for a few minutes to develop flavor.
Pour in the lentils, vegetable broth, water, salt, red pepper flakes, and a generous amount of black pepper. Bring to a boil, then reduce heat, partially cover, and simmer for 25 to 30 minutes, or until lentils are tender.
Scoop out about 2 cups of the soup and blend until smooth. Return the purée to the pot. Alternatively, use an immersion blender to blend a portion of the soup directly in the pot.
Add the chopped greens and cook for 5 minutes, or until softened to your liking.
Remove from heat and stir in lemon juice. Taste and adjust seasoning with additional salt, pepper, and lemon juice as desired.
Serve hot and enjoy!

Servings and timing

Yield: 4 large servings or 6 modest servings
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Spicy Kick: Add more red pepper flakes or a pinch of cayenne for extra heat.
Different Greens: Swap kale with spinach, Swiss chard, or collard greens.
Tomato-Free: Replace tomatoes with a can of coconut milk for a creamy twist.
More Protein: Add cooked chickpeas or white beans toward the end.
Flavor Boost: Stir in a tablespoon of nutritional yeast or a dash of liquid smoke.
Herb Swap: Replace thyme with oregano or a pinch of smoked paprika.
Chunky Texture: Skip the blending step for a brothier, rustic texture.
Smooth Texture: Blend the entire soup for a creamy consistency.
Citrus Swap: Use white wine vinegar in place of lemon juice if needed.
Hearty Additions: Throw in cubed sweet potato or butternut squash for a richer meal.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm gently on the stovetop over medium heat or microwave in a microwave-safe container, stirring occasionally until hot. Add a splash of broth or water if it thickens too much.

FAQs

What type of lentils should I use for this recipe?

Use brown or green lentils. They hold their shape well and develop a creamy texture as they cook. Avoid red lentils unless you prefer a mushier soup.

Can I use canned lentils instead of dry?

Yes. Drain and rinse them first. Since they’re already cooked, reduce the simmering time significantly—just enough to heat through and blend flavors.

Can I make this soup in a slow cooker?

Yes. Sauté the aromatics first, then combine everything in a slow cooker (except the greens and lemon juice). Cook on low for 6–7 hours or high for 3–4 hours. Add greens and lemon near the end.

Is it necessary to blend a portion of the soup?

No, but blending some soup creates a creamy texture without cream. If you prefer a chunkier texture, feel free to skip this step.

Can I use different greens?

Absolutely. Spinach, Swiss chard, collards, or even bok choy can all work well in place of kale.

What’s the difference between brown and green lentils?

Both have an earthy flavor and cook similarly. Green lentils may be slightly firmer and more peppery. Either works great for this soup.

Can I make this recipe oil-free?

Yes. Sauté the vegetables in water or broth instead of olive oil. The soup will be a bit lighter in texture but still delicious.

How can I make this soup higher in protein?

Add a cup of cooked beans (like chickpeas or navy beans) or stir in a spoonful of nutritional yeast after cooking for a protein and flavor boost.

Can I use fresh tomatoes instead of canned?

Yes. Use about 3 cups of chopped fresh tomatoes. Cook them down until soft and flavorful before adding the lentils.

Does this soup taste better the next day?

Yes, the flavors deepen and meld beautifully. It’s an excellent make-ahead meal.

Conclusion

This Best Lentil Soup is a soul-warming bowl of comfort that checks all the boxes—nutritious, satisfying, flavorful, and incredibly easy to prepare. Whether you’re serving it fresh, packing it for lunch, or freezing it for later, this vegan staple is bound to become a household favorite. Try it once, and you’ll understand why it’s called the best.