Lentil Soup

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

Lentil soup

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 recipe ingredients

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!

Sautéing onion, carrot, and celery in Dutch oven

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.

Adding diced tomatoes to pot

Next, simmer the soup. Add the garlic, tomatoes, lentils, vinegar, thyme, and broth.

Adding lentils to soup pot with vegetables

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.

How to make lentil soup - pouring broth into pot

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.

Stirring kale leaves into pot of 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.

Best lentil soup recipe

More Favorite Soup Recipes

If you love this lentil soup, try one of these nourishing soup recipes next:

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Best Lentil Soup

rate this recipe:
4.97 from 592 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves 4 to 6
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.

Ingredients

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 soup consistency. This soup also freezes well.

 

830 comments

4.97 from 592 votes (170 ratings without comment)

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Rate this recipe (after making it)




  1. Annie Grabin
    01.11.2024

    5 stars
    Made this for dinner tonight, and we enjoyed it. I added a couple of turnips, used lemon juice in place of the white wine vinegar, and drizzled it with olive oil before serving. This recipe was a nice one for the cooking club, as we make lentil soup of some sort often.

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Annie, I’m so glad you enjoyed the soup!

  2. Catherine Kelly
    01.11.2024

    5 stars
    I have made this recipe before but this time had my 8 and 11 year old sons help cook it. They were so engaged in the cooking process that they were psyched to eat it all! Even the greens :).

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Catherine, I love this! I’m so glad everyone enjoyed making and eating it. 🙂

  3. Karen Trautman
    01.11.2024

    5 stars
    Thank you for the lovely Lentil Soup Recipe of the Month. I made it today for dinner following the directions closely. The simple ingredients and easy instructions were perfect for a cold winter soup. We enjoyed the dish with yoghurt and with whole spelt bread. My kids enjoyed the soup too.

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Karen, I’m so glad you enjoyed the recipe!

  4. Jennifer Vradenburg
    01.11.2024

    5 stars
    My husband and I loved this soup. Very fresh and just a little spicy. Delicious!

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Jennifer, I’m so glad you loved it!

  5. Judy Best
    01.11.2024

    5 stars
    One of the best!

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Judy, so glad you loved it!

  6. Erica
    01.11.2024

    I made this for my family and my 8 month old loved it! (The rest of us did too)

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Erica, I’m so glad it was a hit!

  7. Amber B.
    01.11.2024

    Delicious. Made this last night for dinner and the texture is great. I used a new bouillon that is saltier then I am used to so I added water at the end and it helped both dilute the salt and make the soup a little thinner.

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Amber, I’m so glad you enjoyed it!

  8. Lisa A
    01.11.2024

    5 stars
    Fantastic Lentil Soup recipe! It’s got a different umami flavor than my usual recipe and it was so good! I’m also so glad I finally made a recipe of the month in the actual month! Thank you!

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Lisa, I’m so glad you loved the soup! Thanks for joining the Cooking Club!

  9. sarah
    01.11.2024

    5 stars
    So delish!!! Added a little pasta and used a mix of green and black lentils, so excited to have leftovers for lunch today!

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Sarah, I’m so glad you loved the soup!

  10. Michelle B
    01.11.2024

    Good tasting soup. Nice and easy , will add to soup rotation list.

  11. Kathy
    01.10.2024

    5 stars
    Lentils are fast becoming a staple in our kitchen, so when I saw this recipe I had to try it. So easy to make. Made the whole kitchen smell delish!! Excellent!
    I did substitute spinach for kale…..lots of spinach!!

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Kathy, I’m so glad you loved the soup!

  12. Sarah
    01.10.2024

    5 stars
    This was hearty and cozy and the perfect recipe to kick off soup season! Yummmm!!

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Sarah, I’m so glad you enjoyed the soup!

  13. Ashley Johnson
    01.10.2024

    5 stars
    Great soup recipe. Lentils are my favorite. I had to omit the kale so my kids would eat it, but otherwise it was a hit.

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Ashley, so glad you loved it!

  14. Lisa Allen
    01.10.2024

    5 stars
    Super tasty! I brought the whole batch to have for lunches this week and with the cold weather we’ve been having it’s been great to have as a warm up during lunch. Will definitely make again.

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Lisa, I’m so glad you’re enjoying the soup!

  15. Misha Henshaw
    01.10.2024

    5 stars
    I made this soup last Sunday on a rare and very stormy day here in Tucson. It was perfect….so perfect I made a second pot to put in the freezer. My husband and I loved it!

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Misha, I’m so glad you both loved it! It’s such a great recipe to have stocked in the freezer.

  16. Carolyn
    01.10.2024

    5 stars
    The best lentil soup I’ve ever had! So easy and so much flavor

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Carolyn, I’m so glad you loved the soup!

  17. Tasha Nidiffer
    01.10.2024

    5 stars
    I made this lentil soup today and it was delicious! Your recipe said that you can use spinach. So I actually used a little of both the kale and spinach. And I had some fresh tomatoes instead of the fire roasted kind. The recipe also said that the diced tomatoes were fine. So that’s what I did. It came together nicely and it was very good! It’s nice to get some veggies in my diet. So thank you for the recipe and your tips!

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Tasha, I’m so glad you enjoyed the soup!

  18. Lisa Sligh Arbour
    01.10.2024

    5 stars
    I made this lentil soup last night and it was delicious—perfect for a cold, rainy night. It was a hit with my whole family. Thanks for sharing!

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Lisa, I’m so glad everyone loved it!

  19. Laura Richardson
    01.10.2024

    5 stars
    The perfect dinner on a freezing rain day!

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Laura, I’m so glad you loved the soup!

  20. Elaine Scanlon
    01.09.2024

    5 stars
    Super yummy soup! Perfect soup to eat with the crusty bread on a cold, wet winter evening. Can’t wait to have leftovers!

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Elaine, so glad you enjoyed the recipe!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.