The Best Lentil Soup Recipe: Healthy, Simple, and Delicious
Meet the BEST lentil soup recipe! Made with dried lentils, fresh vegetables, flavorful spices, and hearty greens, it’s simple, healthy, and delicious.
This easy lentil soup recipe is warming, nourishing, and delicious. It’s 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 bright, 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. Easy to make with pantry ingredients, it’s the perfect healthy dinner for a winter weeknight (save any leftovers for lunch the next day!). I hope you love this simple lentil soup as much as I do.
Lentil Soup Ingredients
Here’s what you’ll need to make this soup:
| Ingredient | Quantity | Notes |
|---|---|---|
| Lentils | ¾ cup | Best types are green or French lentils |
| Extra-virgin olive oil | 2 tablespoons | For richness |
| Onion, garlic, carrot, celery | 1 medium, 4 cloves, 4 medium, 2 stalks | Aromatic base |
| Fresh kale | 6 small or 3 large leaves | Use whole leaves, stems included |
| Fire-roasted diced tomatoes | 1 can (14 oz) | For smoky flavor |
| Vegetable broth | 6 cups | Homemade or store-bought |
| Fresh thyme | 12 sprigs | Bundle together for easy removal |
| Cumin | ½ teaspoon | Secret ingredient for depth |
| White wine vinegar | 2 tablespoons | For a tangy kick |
| Salt and pepper | To taste | Enhances all flavors |
Find the complete recipe with measurements below.
Recipe Variations
Don’t have these exact ingredients on hand? These swaps work nicely:
- Replace kale with another leafy green like fresh spinach or Swiss chard.
- Use 1 teaspoon dried thyme instead of fresh sprigs.
- Replace celery with 1 small fennel bulb, diced.
- No vinegar? Finish the soup with a squeeze of fresh lemon juice instead!
How to Make Lentil Soup
This lentil soup recipe is easy to make! Here’s how it goes:
Step 1: 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. Cook until they soften, about 8 minutes.
Step 2: Simmer the Soup
Add the garlic, tomatoes, lentils, vinegar, thyme, and broth.
Tip: Rinse the lentils before cooking to remove any stones or debris.
Cover and cook until the lentils are tender, 25 to 30 minutes. Adjust the heat as needed to maintain a gentle simmer.
Step 3: Add the Greens
Cook until the greens wilt, about 5 minutes, and then season to taste.
Serve the lentil soup topped with garnishes like fresh parsley, grated Parmesan, and/or red pepper flakes. Enjoy with crusty bread!
How to Store Lentil Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Simply reheat in the microwave or on the stovetop. The flavor only improves as it sits!
Can You Freeze Lentil Soup?
Yes, this vegan lentil soup is freezer-friendly! Allow it to cool, and then seal in airtight containers, leaving an inch for expansion. Freeze for up to 3 months.
More Favorite Soup Recipes
If you love this lentil soup, try one of these nourishing soup recipes next:
Frequently Asked Questions (FAQs)
- 1. What is the best type of lentils to use in soup?
- Green or French lentils are best, as they hold their shape well. Avoid red lentils, which can become mushy.
- 2. Can I substitute other greens for kale?
- Yes, you can use spinach, Swiss chard, or any other leafy greens.
- 3. How long does lentil soup last in the fridge?
- It can be stored in an airtight container for up to 4 days.