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 made the soup today and it’s was so delicious. I was a little nervous adding the curry because I’ve never used it before. The ginger adds such nice flavoring, it all works so well together. This is definitely a ‘keeper’ for us!
Hi Meghan, I’m so glad you loved it with the curry!
Obsessed with this soup! I’m about to redo my kitchen and will have limited access to a stove. Is it possible to make this in an Instant Pot?
Hi Lauren, I’m so glad you loved the soup! I don’t have an Instant Pot, so I’m not sure what changes would have to be made.
I just made this today and it is SO yummy!! The only thing I changed was substituting broth for water, but I’m sure either way would be great. So much flavor! It filled my soul on this cold (55 degree) day in SolCal! I will definitely be making this soup again.
Hi Erica, I’m so glad you loved the soup!
Easy and delicious! I used red lentils because that’s what I had in my pantry – they do split and don’t hold their shape after cooked (as you warned). However, the flavor was still there, and the soup was delicious. I added some diced green peppers and carrots too. I ate it with white rice.
I’m so glad you loved it!
Delish and so easy!! Ive fallen in love with your blog and recipes over the past 6 months! This soup will be a new favorite. I seriously had everything in my pantry and a fresh lime from the garden was a bonus.
Thank you!
Excellent soup! I used brown lentils regular tomatoes and ground ginger cooked for 30 minutes and then added cilantro – suggest you stick to the measurements in this recipe. husband has allergy to onion so omitted that and added more garlic. I am trying to eat more vegetarian meals and dishes this tasty make it so easy!
Hi Angela, I’m so glad you loved it!
I an so glad that you wrote about using brown lentils instead. Even before this viral epidemic, I could never find French lentils. I was lucky to find ONE bag of brown ones yesterday. Where do you normally find the green ones?
Hi Linda, I get them at whole foods in the bulk area, or you can find them on amazon (Bob’s Red Mill makes them)
Thank you – we do have some Whole Foods where I live. I am relying more on Amazon thru the grocery shortages. I had trouble FINDING even brown lentils – found them at a large international market. Will make this soon! Also bought some Naan (Indian flatbread) to go with it!
Best lentil soup ever! The depth of flavor in such a short cooking time is beautiful. Will make again and might try adding some seafood in last couple of cooking…
Yay, I’m so glad you loved it!
Easy to follow recipe. Subtle, yet delicious and filling. I served it over a small bowl of basmati rice and really enjoyed it.
Hi Amy, I’m so glad you enjoyed it.
Love this recipe! Green lentils are actually the easiest to find in France, so I was very happy to find out you have a recipe with them.
I added some smoked paprika as I only had normal canned tomatoes on hand but wanted that skoky taste and it worked out great
Hi Lea, I’m so glad you loved it!!
Oooh just made this tonight. It was absolutely delicious!!
#WINNNER
This pantry recipe is a keeper and a must safe staple! I replaced red quiñoa for the green lentils and scallions for cilantro based on what I had available.
Invited my neighbor over to break bread for the first time and my French roomie who can throw down in the kitchen was raving about the smell when she got home.
Feeling a lil under the weather and the warming garlic and ginger in addition to a red serano (?) chile pepper made it exactly what my body needed today!
So good!!! YUM.
Hi Kat, I’m so glad you (and everyone) loved the soup!! I’ll have to try it with quinoa next time 🙂
This soup is delicious. Love all the garlic and ginger. Yummy!
Hi Kristin, I’m so glad you loved it!
What a find!!! Love this soup. A huge hit with my vegetarian family. The addition of fire roasted tomatoes a must. Gives such enhanced flavour. Quickly has become our new favourite!
Yeahhh!! I’m so happy to hear that this was a hit with the family 🙂
Made this soup today – I use a variation of these ingredients in so many things, but the way that this soup comes together is so delicious!! I used fresh tomatoes, because they are still available in my area. I’m glad to have leftovers – so good!!
Hi Suzanne, I’m so glad you loved it!
I have been craving soup all week but felt too busy to make it. So last night I had a cozy Friday night in and made this soup and it was AMAZING. Definitely lives up to its name and is now my favorite lentil soup. I didn’t have the french green lentils, so I had to use regular brown/green lentils. But they still held up fine. I will buy some french green lentils on Amazon and try those next time. Thank you for the delicious recipe!
Hi Shannon, I’m so glad you loved the soup!
Your lentil soup is the Best. Thank you for sharing this flavorful easy to make recipe. My family loved it and they are omnivores!
yay, I’m so glad you all loved it!
I made this and it was delicious. Two thumbs up from my husband. I used my instant pot and put it on the soup/broth setting at the step where you set it to boil. Thanks Jeanine.
Yay! I’m so glad you both loved it!
I made this today exactly as written and it is extraordinary! Just spicy enough, with a rich, mellow flavor and texture. It’s a winner for sure.
Hi Jan, I’m so glad you loved it!
Absolutely delicious!!
Thank you for sharing this recipe. My kids love this curry. They told me the other day that “Mom, this is the bestest and awesomest curry we have ever had!!” 🙂
Ha, I’m so glad everyone loved the recipe! Thanks for sharing 🙂