If you have been searching high and low for the ultimate comforting bowl to cozy up with on any day, look no further than this Best Lentil Soup Recipe. This hearty, nutritious, and flavorsome soup brings together tender lentils, vibrant vegetables, and a blend of warm spices to create a dish that hugs you from the inside out. Each spoonful is bursting with layers of flavor and velvety textures, making it an absolute favorite in my kitchen and a recipe I am thrilled to share with you.
Ingredients You’ll Need
This Best Lentil Soup Recipe calls for simple, pantry-friendly ingredients that come together effortlessly to create something truly special. Every component plays a vital role, whether it’s providing depth, texture, or a punch of color and brightness to the soup.
- ¼ cup extra virgin olive oil: Adds richness and a subtle fruity aroma that rounds out the soup’s flavors beautifully.
- 1 medium yellow or white onion, chopped: Creates a sweet, savory foundation when softened.
- 2 carrots, peeled and chopped: Bring mild sweetness and a vibrant orange hue to brighten the dish.
- 4 garlic cloves, pressed or minced: Infuse warmth and aromatic depth that builds complexity.
- 2 teaspoons ground cumin: Offers earthy, spicy notes that give the soup its distinctive character.
- 1 teaspoon curry powder: Adds a hint of exotic warmth and secondary layer to the spices.
- ½ teaspoon dried thyme: Contributes subtle herbal brightness that complements the lentils.
- 1 large can (28 ounces) diced tomatoes, lightly drained: Introduce acidity and natural sweetness that enhance the broth.
- 1 cup brown or green lentils, picked over and rinsed: The hearty star ingredient, delivering protein and satisfying bite.
- 4 cups vegetable broth: Builds the savory liquid base full of umami richness.
- 2 cups water: Extends the broth and balances intensity for the perfect consistency.
- 1 teaspoon salt, more to taste: Elevates every flavor in the soup.
- Pinch of red pepper flakes: Adds a gentle kick for warmth and excitement.
- Freshly ground black pepper, to taste: Enhances the spices and brightens the overall flavor.
- 1 cup chopped fresh collard greens or kale, tough ribs removed: Provides a lovely pop of green, texture, and extra nutrients.
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste: Adds a refreshing brightness that lifts the whole soup to another level.
How to Make Best Lentil Soup Recipe
Step 1: Warm the Oil and Sauté Vegetables
Start by warming the olive oil in a large Dutch oven or pot over medium heat. Don’t be shy with the oil; its richness is what gives this soup heart and soul. Once shimmering, toss in the chopped onion and carrots. Stir frequently for about 5 minutes until the onion softens and becomes translucent, releasing its sweetness that will serve as the base of flavor for the soup.
Step 2: Infuse with Garlic and Spices
Add in the minced garlic, ground cumin, curry powder, and dried thyme to the softened veggies. Stir constantly, letting these spices bloom and become fragrant – this should only take about 30 seconds. Next, pour in the lightly drained diced tomatoes and cook for a few more minutes to deepen their flavor, stirring often to combine everything thoroughly.
Step 3: Add the Lentils, Broth, and Seasonings
This is where the magic happens. Add rinsed lentils to the pot along with vegetable broth and water. Sprinkle in salt, a pinch of red pepper flakes, and plenty of fresh ground black pepper. Crank up the heat and bring everything to a boil. Then partially cover the pot and lower the heat to maintain a gentle simmer. Let it cook for 25 to 30 minutes until the lentils are tender but still hold their shape – this keeps the texture wonderful and satisfying.
Step 4: Purée a Portion for Creaminess
To give this soup its luscious, velvety quality, transfer about 2 cups of the soup into a blender. Be careful with the hot liquid; cover the lid with a towel for safety and blend until smooth. Pour this puree back into the pot. If you prefer, an immersion blender works great for blending a portion right in the pot, making this step even easier!
Step 5: Add Greens and Finish with Lemon
Stir in the chopped kale or collard greens and cook for another 5 minutes until the greens are tender but still vibrant. Remove the pot from heat and stir in the lemon juice, which brightens and balances the rich flavors. Taste and adjust seasonings with more salt, pepper, lemon juice, or extra red pepper flakes. The flavors should feel vibrant, harmonious, and perfectly rounded.
Step 6: Serve Warm and Enjoy
Dish out this wonderful bowl of hearty soup while still warm and inviting. The Best Lentil Soup Recipe is deeply satisfying and nourishing, a true soul-soother in every spoonful.
How to Serve Best Lentil Soup Recipe
Garnishes
Adding garnishes gives your bowl a fresh pop of texture and flavor. Try a dollop of plain yogurt or a swirl of coconut cream for creaminess, sprinkle with chopped fresh herbs like parsley or cilantro for brightness, or top with crunchy toasted nuts or seeds for delightful contrast.
Side Dishes
This soup pairs beautifully with crusty artisan bread or warm pita for dipping. A crisp green salad with a tangy vinaigrette balances the heartiness of the soup and rounds out your meal perfectly.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or beautiful rustic mugs. You can also drizzle with flavored oils such as chili or herb-infused olive oil to add an elegant touch. Presenting it with a lemon wedge on the side encourages guests to customize the brightness to their liking.
Make Ahead and Storage
Storing Leftovers
This Best Lentil Soup Recipe keeps wonderfully in the refrigerator for about 4 days. Store it in an airtight container to maintain freshness and flavor. The soup often tastes even better the next day, as the flavors have more time to meld.
Freezing
If you want to enjoy this soup well beyond a few days, it freezes like a dream. Portion into freezer-safe containers or bags and freeze for up to several months. Just thaw overnight in the fridge before reheating.
Reheating
Warm leftovers gently on the stovetop over medium-low heat, giving it a good stir occasionally. You may need to add a splash of water or broth to loosen the soup if it thickened in the fridge or freezer. Heat until steaming hot and enjoy all over again!
FAQs
Can I use red lentils instead of brown or green?
Red lentils cook faster and tend to break down completely, resulting in a creamier texture. You can certainly use them, but expect a less chunky soup and adjust the cooking time accordingly.
Is this soup vegan and gluten-free?
Yes! This Best Lentil Soup Recipe is naturally vegan and gluten-free, making it a fantastic option for many dietary preferences and needs.
Can I make this soup spicier?
Absolutely! Increase the amount of red pepper flakes or add a dash of cayenne pepper to turn up the heat. Fresh chopped chili peppers also work great if you like a bolder kick.
What else can I add to increase the protein?
If you want an extra protein boost, add cooked beans like chickpeas or white beans. You could also stir in cooked quinoa or shredded chicken if you’re not keeping it vegan.
How thick should the soup be?
The soup should be comfortably thick and hearty, but still ladle-able and slightly brothy. You can adjust the consistency by adding more water or broth if it feels too thick after simmering.
Final Thoughts
This Best Lentil Soup Recipe has quickly become one of my go-to dishes for comfort, nourishment, and downright deliciousness. It strikes the perfect balance between cozy and vibrant, simple yet packed with flavor. Whether you’re cooking for a busy weeknight or sharing with loved ones on a chilly day, I hope you enjoy every satisfying spoonful as much as I do. Give this recipe a try – your taste buds will thank you!
Print
Best Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 to 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian, Mediterranean-inspired
- Diet: Vegetarian
Description
This Best Lentil Soup recipe is a hearty and nutritious blend of brown or green lentils simmered with vegetables, aromatic spices, and fresh greens, finished with a bright splash of lemon juice. Perfect as a comforting meal any day, this soup combines rich flavors and wholesome ingredients to satisfy and warm your soul.
Ingredients
Soup Base
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
Spices and Herbs
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 teaspoon salt, more to taste
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
Main Ingredients
- 1 large can (28 ounces) diced tomatoes, lightly drained
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
Instructions
- Warm the Oil: Warm the olive oil in a large Dutch oven or pot over medium heat. The amount of olive oil might seem generous, but it adds a wonderful richness and heartiness to this nutritious lentil soup.
- Sauté Vegetables: Once the oil is shimmering, add the chopped onion and carrot. Cook while stirring often until the onions soften and turn translucent, about 5 minutes, to build a flavorful base for the soup.
- Add Aromatics and Spices: Stir in the garlic, ground cumin, curry powder, and dried thyme. Cook for about 30 seconds until fragrant, stirring constantly to release the spices’ aroma. Then add the lightly drained diced tomatoes and cook for a few more minutes, stirring often to deepen their flavor.
- Simmer Lentils: Add the rinsed lentils, vegetable broth, and water to the pot. Season with 1 teaspoon salt, a pinch of red pepper flakes, and freshly ground black pepper. Increase the heat to bring the mixture to a boil, then partially cover the pot and reduce to a gentle simmer. Let it cook for 25 to 30 minutes until the lentils are tender yet still hold their shape.
- Puree Portion of Soup: Carefully transfer 2 cups of the soup to a blender. Secure the lid tightly and protect your hand with a tea towel placed over the lid to avoid steam burns. Puree until smooth and pour back into the pot. Alternatively, use an immersion blender to blend a portion of the soup directly in the pot for a creamier texture.
- Add Greens and Finish: Stir in the chopped collard greens or kale and cook for about 5 minutes until the greens soften to your preference. Remove from heat and mix in 1 tablespoon of lemon juice. Taste and adjust seasoning with additional salt, pepper, and lemon juice for a bright, balanced flavor. Add extra red pepper flakes if you prefer more heat.
- Serve and Store: Serve the soup hot. Store leftovers in the refrigerator for up to 4 days or freeze for several months. Defrost fully before reheating and serving.
Notes
- Use brown or green lentils as they hold their shape well when cooked, unlike red lentils which tend to become mushy.
- For a richer flavor, lightly drain canned tomatoes instead of using all the liquid.
- An immersion blender makes pureeing easier and safer directly in the pot.
- Adjust the amount of lemon juice to balance acidity to your taste preference.
- This soup freezes well and makes great leftovers for busy weeknights.
- Feel free to substitute collard greens with kale or spinach based on availability.
- Use low-sodium vegetable broth to control the salt content better if desired.
