Meet the BEST lentil soup recipe! Made with dried lentils, fresh vegetables, flavorful spices, and hearty greens, it's simple, nourishing, and delicious.
This lentil soup recipe might surprise you. Sure, it’s simple. But that doesn’t mean it’s bland or boring.
This lentil soup is 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 delicious 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. I love that it’s easy to make with mostly pantry ingredients and that it’s nourishing, warming, and satisfying. If you ask me, it’s the perfect healthy dinner for a winter weeknight (save any leftovers for lunch the next day!). I hope you love this classic lentil soup as much as I do.
Lentil Soup Ingredients
Here’s what you’ll need to make this lentil soup recipe:
- Lentils, of course! I recommend using green or French green lentils because they hold their shape in the soup, adding satisfying texture. Brown lentils are also a fine option. Don’t use red lentils here—they’re too mushy for this recipe.
- 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 will work here too!
- Vegetable broth – Make homemade vegetable broth, or use store-bought.
- Fresh thyme – For citrusy, 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. Bundling the sprigs like this is SO much quicker than picking and measuring the leaves.
- Cumin – The secret ingredient! It adds savory, earthy depth of flavor.
- White wine vinegar – It gives the soup a bright, tangy kick.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
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? No problem. Finish the soup with a squeeze of fresh lemon juice!
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. Season with salt and several grinds of pepper and cook, stirring occasionally, until the veggies soften, about 8 minutes.
Next, simmer the soup. Add the garlic, tomatoes, lentils, vinegar, thyme, and broth.
Cover the soup and cook until the lentils are tender, 25 to 30 minutes or so. 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 in bowls topped with garnishes like fresh parsley, grated Parmesan, and/or red pepper flakes. Enjoy with crusty bread!
Love cooking soup in the Instant Pot? I have an Instant Pot version of this recipe! Check out my Instant Pot Lentil Soup.
How to Store Lentil Soup
Got leftover soup? You’re in luck! It will keep well 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
- Cabbage 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 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
We had our first snowfall of the winter yesterday so this soup was the perfect thing to make for dinner! It was so simple and delicious. My husband practically licked the bowl. I just love your recipes. Every time I make one of them for a crowd, everyone asks for the recipe. Thank you!!
I’m so glad the recipes have been a hit!
Loved this delicious, nutritious lentil soup. Even my dog was drooling over it while I was preparing it! I used lemon vs vinegar purposely as I’m a huge lemon fan. Only had red onion which was sooo good in the broth. Also added rosemary from my herb box as well as a bay leaf. A true testament to how you can utilize what you you already have on hand. Thank you and keep them coming ♥️?
This is the first recipe I’ve made of yours and it certainly won’t be the last! It ticks all the boxes: easy to prepare, common ingredients and it tastes delicious!
I’m so glad you enjoyed it!
First home cooked meal of the year in the bag! My garlic had rotted (TT_TT) so I replaced with a garlic-based seasoning blend and it worked very well!
Just made this for the cooking club. Such a great “clean out the fridge” nutritious soup!
my hubby and I love it!!!
This soup is EXCELLENT! I will be making it often.
Can’t wait to try this recipe. Two questions do you drain the fire roasted tomatoes before adding and as much as I love tomatoes when I make it for “just me” I need to omit them from the recipe as they aggravate GERD (reflux). Any suggestions for substitution or just omitting it the best thing to do? Going to rate this 5 starts ahead of time because all of your soups have been fantastic (own all 3 of your cookbooks).
Hi Roxanne, I think you could omit it and add extra broth and a few squeezes of lemon to replace the tang from the tomatoes. Hope that helps!
This recipe popped up in my email yesterday and having just returned from vacation was surprised to have all the ingredients in my cupboard plus fresh kale and thyme in my school garden around the corner-how lucky! The delicious and hearty soup was enjoyed after a nice mtn bike ride and watching the sunset (our camper makes this possible with it’s kitchen and fridge). Definitely a keeper!!!
I’m sure this will earn the 5 stars I rated it as due to reading the recipe and comments. I will be making this for the game on Monday for my Big 10 football fan family! Thank you! I am sure this earn a regular spot on our winter recipe rotation!
❤️ Love lentil soup. Grocery shopping ingredients tomorrow. Supposed to snow this weekend…perfect soup weather! Will post photo when we make it. DH and I are just now getting over Covid.? Good timing for this recipe…? Thanks.
Tasty soup for the wintery days. Thank you for the suggestion to bind the thyme together, it made it way easier.
Amazing recipe! I substituted green beans for the kale. My kiddos loved it and “could eat it for the rest of their lives”.
I love the soup. I substituted Spinach for the Kale.
I cannot WAIT to make this soup for my lentil loving husband!!!!
I have such fond travel memories attached to lentil soup but haven’t made it in a while. Thanks for the reminder! Will be making this month for sure!
I used black aka beluga lentils…so good!
Can’t wait to make this recipe! Just added the ingredients to my shopping list for next week. It’s gonna be perfect for the chilly weather.
Making this tonight with brown lentils which is what I had in the pantry. Can’t wait – thanks for the inspiration and recipe.
Delicious! Great on a cold winter night.