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
I love this soup. It is so good! Putting parsley on the top really makes it extra delicious.
We liked this! Looking forward to the leftovers!
Soo delicious and the perfect way to start the new year!
Thank you for all your yummy recipes
I’m so glad you enjoyed it!
Made this today! It was great! I grabbed a can of fire roasted tomatoes WITH chiles in it- woo the soup had a kick! I thought it was cool to add the grated garlic. I subbed green beans for kale like another commenter, hoping it would be more inviting for the kids. The 7 year old had a couple spoonfuls and that’s a success for us. Looking forward to the next cooking challenge
Made this recipe for dinner and the whole family loved it! I will be making this one again. Thanks!
I’m so glad everyone loved it!
Had a great time cooking this with my Mom. We live in different states, but still love to cook together on FaceTime. This recipe is cozy and wholesome, I made a double batch to eat all week long for lunch with some crunchy toasted bread!
This was the perfect winter soup for a chilly January night. Everyone enjoyed it. I really loved dipping a hearty whole grain slab of bread in it – we will definitely be making this again!
I’m so glad it was a hit!
I made this delicious soup today, a perfect soup day when we got more than a foot of snow! So tasty, along with a homemade sourdough bagel. Yum!
I’m so glad you enjoyed it!
I made the lentil soup tonight and it was delicious! I even made the mistake of adding ALL the kale with the celery and onions instead of just the stems. It was still really good!
(I’ll follow the directions better next time.)
I’m so glad you loved it!
I made the lentil soup recipe today and it is now in the fridge awaiting to be served tomorrow night for dinner with a green salad and open faced grilled cheese pcs. I can hardly wait to taste it. I had a really good time prepping and making it. I will definitely add mushrooms next time but I wanted to make it according to your recipe this 1st time. Thank you!
I hope you enjoyed it!
Delicious, especially on a cold winter evening! I tried it with a little preserved lemon instead of vinegar just because I just made it and wanted to try it in something:)..
Ooh that sounds delicious.
My meat eater boys and husband loved this (served along side of homemade bread)! Excellent!
I’m so glad everyone enjoyed it!
Every spoonful of this lentil soup is bright and warm and tasty. Every bowlful is satisfying and healthy!
Team lentil everything, especially this soup! Just made while it snowed outside.
I made this recipe tonight and we all loved it! It will become a regular for us. Thanks!
I’m so happy to hear!
Very Yummy and so comfort food for a cold wintery January in the Midwest. Love your recipes and gave your recent cookbook as a gift to my daughter for Christmas. Will enjoy this soup tomorrow as well.
Hi Nella, I’m so glad you’ve been enjoying the recipes!
January 7, 2024: I made the lentil soup today and love it. I upped the amount of garlic (used 4 LARGE cloves) and added more broth as I like having plenty of liquid in my soup. The tastes were wonderful but I found I had to saute AND simmer longer than indicated on the recipe – must be my stovetop.. At any rate, I really like this recipe and now have soup for many meals. The parmesan cheese is a delightful addition along with the red pepper flakes. I look forward to February’s recipe.
Made this tonight and it was a big hit! Tangy and satisfying, and healthy to boot! Perfect for a cold winter evening in Ontario, Canada!
Thank you!
Hi Gigi, I’m so glad you enjoyed it!
Found this recipe while looking for ideas for vegetarian cooking. Easy to follow recipe and has a lovely flavor overall. My kids ate it without complaint. Nice comforting and can’t wait to try more of your recipes!
I’m so glad everyone loved it!
I made this soup exactly according to the recipe except I was generous with the cumin. It was delicious! Great flavor.
I’m so glad you loved it!
This was unexpectedly delish and perfect for today’s snow storm. Even my 12 year old son ate it. Thank you for sharing