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
This soup is delish! Substituted spinach for kale since my husband doesn’t like kale. Served with chunks of sourdough bread for dipping. Perfect meal for a chilly day!
Hi Kate, I’m so glad you both loved it!
Made this tonight with my mom ?Each time she flies in we choose a recipe from your cookbook to make. She brought the lentils from Kansas 🙂 We both loved the veggies in this soup. Next round, I’ll take it a little easier with the red pepper flakes. Our first bowl gave us a good nose run. One question did come up while cooking… this recipe calls for grated garlic. Does it make a big difference to have grated over minced garlic?
I made this soup today, and it was amazing! Very flavorful, comforting, and healthy. Thank you for the recipe.
I’m so glad you loved it!
This soup is delicious! The only change that I made was that I used baby kale.
Hi Lynne, I’m so glad you enjoyed it!
Made this tonight. It was so delicious. I did make one mistake and added the kale when I added the garlic, tomatoes, lentils etc instead of at the very end. It sill turned out fine but next time I will not make the same mistake.
Hi Roxanne, I’m glad you enjoyed it!
I was going to make Chili or this Lentil Soup. I picked the Lentil soup and so glad I did. It was so easy and tastes delicious!! Unfortunately the store was out of fresh thyme and I did not realize I was out of dried so I used Oregano and still tastes great. Thank you
Hi Karen, I’m glad you enjoyed it!
8 cups of Kale (?) was wondering Jeanine is that a typo? I can’t see how 3 large leaves or 6 small would yield 8 cups? Haven’t made this yet, just wanted to double check. Thanks Lainey.
Hi Lainey, it’s not chopped very finely so they’re very loose packed cups. You can just eyeball it depending on the size of your kale leaves, the kale doesn’t have to be exact.
Made this today on a snowy day in Pittsburgh. It was perfect. I added potatoes, just because I think most every soup should have them!
Ha, I’m glad you enjoyed the soup.
This is delicious! So much flavor and healthy goodness in this soup! I loved every yummy bite. I will absolutely be making this again.
I’m so glad you loved it!
It’s 29 degrees and very windy; such a perfect day for this soup! The recipe is easy to follow and the results were outstanding! This recipe is definitely a keeper!
I’m so happy you loved it!
Love the warming flavors!! Happy I can freeze some for future use too!
Such a delicious soup for cold winter days! Used carrots and spinach, since I had those on hand. The thyme and vinegar add nice tones to the flavor!! A touch of grated Parmesan when served = a perfect meal. Thank you!!
Hi Cheryl, I’m so glad it was a flexible recipe?
Lentil soup is one of my faves and this is a variation on my standard. I will be making it on this cold gloomy day!
This soup is just what the doctor ordered! So much flavor and lots of spice., perfect for a cold, rainy or snowy day and great sub for chicken soup for the resulting sniffles. I forgot what I bought the kale for and had already made Caesar salad with it so I used romaine in its place. That was my only change to the recipe. Delicious!
Yum! As neither a lentil nor a kale fan at the beginning, I still really enjoyed this soup. As a gardener, I love how it is open to seasonal substitutions. 5/5, will make again!
Such an easy yet delicious recipe. Perfect for a snowy night. And I love the use of kale stems to be less wasteful!
This was the first recipe I made from this website, it was so flavorful and perfect!
This has great flavor! I swapped rainbow chard instead of kale and love the colors & taste it added. Simple to make, tastes fantastic .. it has definitely made its way into my rotation. Served with homemade bread!
Hi Angela, I’m so glad you loved the soup!
Loved it! So delicious and healthy. Substituted homegrown spinach for the kale.
Hi Tova, I’m so glad you loved the soup!
I made the lentil soup recipe – subbing leeks for the celery. I served it with naan and sauteed zucchini. It was delicious.
Hi Adrienne, I’m so glad you enjoyed the soup! Leeks would be delicious here.