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.

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.

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!

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!

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!

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Best Lentil Soup

rate this recipe:

4.97 from 591 votes

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Serves 4 to 6

Save Recipe Print Recipe

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.

Equipment

• Staub Dutch Oven
• Wooden Spoon
• Soup Bowls

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

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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.