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
Scale
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.
