Skip to content 
There’s nothing quite like a warm, comforting bowl of soup, especially on a chilly evening. This hearty and wholesome lentil soup recipe is packed with vibrant flavors and incredible nutrients. It’s surprisingly easy to make, perfect for busy weeknights, and a fantastic way to enjoy a delicious, healthy meal. You’ll love how simple and satisfying this flavorful dish is! Prepare to transform simple ingredients into a truly delightful experience.
Why You’ll Love This Hearty Lentil Soup Recipe
This lentil soup recipe is a true weeknight hero.
- Incredible Flavor: This lentil soup recipe boasts a rich, savory depth from aromatic spices and tender vegetables that will warm you from the inside out, offering a truly satisfying experience.
- Nutrient Powerhouse: Packed with plant-based protein, fiber, and essential vitamins, it’s a healthy meal that truly nourishes your body with every spoonful.
- Effortlessly Simple: Our step-by-step guide makes this a breeze for beginners and busy cooks alike, proving that delicious food doesn’t have to be complicated.
- Customizable Comfort: Easily adapt it with your favorite veggies or protein, making it uniquely yours every time you prepare a batch.
- Wallet-Friendly & Wholesome: Made with affordable pantry staples, this naturally vegan and gluten-free soup is both kind to your budget and your diet.
Ingredients for Your Wholesome Lentil Soup Recipe
This delicious lentil soup recipe uses simple pantry staples and fresh produce.
¼ cup extra virgin olive oil; 1 medium yellow or white onion, chopped; 2 carrots, peeled and chopped; 4 garlic cloves, pressed or minced; 2 teaspoons ground cumin; 1 teaspoon curry powder; ½ teaspoon dried thyme; 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 teaspoon salt, more to taste; Pinch of red pepper flakes; Freshly ground black pepper, to taste; 1 cup chopped fresh collard greens or kale, tough ribs removed; 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste.
Notes & Substitutions
Brown or green lentils hold shape best. Red lentils make a creamier soup. Spinach or chard substitute well for collard greens. Chicken broth works if not vegan. Adjust spices; smoked paprika is a nice addition. Garnish with fresh herbs, yogurt, or olive oil.
Equipment
Gathering your tools makes cooking easy and fun. You’ll need a large Dutch oven or heavy-bottomed pot for simmering this amazing lentil soup recipe. A cutting board and sharp knife are essential for prepping vegetables. Have measuring cups and spoons ready. An immersion blender or standard blender helps achieve desired consistency. Finally, a wooden spoon or spatula is perfect for stirring.
How to Make This Flavorful Lentil Soup Recipe
Follow these simple steps for a truly comforting and delicious lentil soup recipe.
- Prep Ingredients: Start by chopping your onion and carrots. Mince or press the garlic cloves. Be sure to pick over and rinse your brown or green lentils thoroughly under cold water.
- Sauté Aromatics: Warm the ¼ cup of olive oil in a large Dutch oven or pot over medium heat. The generous amount of olive oil adds wonderful richness and heartiness to this nutritious soup. Add the chopped onion and carrot. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Build Flavor Base: Stir in the minced garlic, ground cumin, curry powder, and dried thyme. Cook until fragrant while stirring constantly, about 30 seconds.
- Introduce Tomatoes: Pour in the lightly drained diced tomatoes. Cook for a few more minutes, stirring often, in order to enhance their flavor.
- Add Liquids & Lentils: Pour in the lentils, broth, and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper.
- Simmer Soup: Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape. You’ll love how easy it is to prepare this nourishing
lentil soup recipe. - Partial Blend: For a creamier texture, transfer 2 cups of the soup to a standard blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
- Incorporate Greens: Add the chopped collard greens or kale and cook for 5 more minutes, or until the greens have softened to your liking.
- Finish & Season: Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper, and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
- Serve Hot: Ladle the warm, delicious soup into bowls and enjoy immediately. This hearty soup is perfect on its own or with your favorite crusty bread for dipping.
Pro Tips & Troubleshooting for Your Lentil Soup
These practical tips ensure your lentil soup recipe turns out perfectly every time.
- Generous Olive Oil: Don’t skimp on the olive oil. That ¼ cup adds crucial richness, truly elevating this
lentil soup recipe‘s flavor and heartiness. - Lentil Doneness: Cook lentils until tender but still distinct, not mushy. They should have a slight chew, ensuring good texture.
- Blending Hot Soup: When using a regular blender, fill halfway. Vent the lid slightly and cover with a towel to prevent pressure buildup and ensure safety.
- Seasoning Adjustments: Always taste and adjust salt, pepper, and lemon juice at the end. Lemon brightens all the flavors beautifully.
- Spice Level: Start with a pinch of red pepper flakes and add more to your preference. It’s easier to increase heat than to reduce it.
- Avoiding Mushy Lentils: Follow the cooking time closely. Brown or green lentils hold their shape better, so avoid overcooking for best results.
Serving, Storage, & Variations for Your Lentil Soup
Serving Suggestions
This wholesome lentil soup recipe is fantastic with crusty bread. Garnish with fresh parsley or cilantro, a swirl of plain yogurt, or a drizzle of extra virgin olive oil for an elevated touch.
Storage
Refrigerator: Leftovers keep well for up to 4 days in an airtight container.
Freezing: This lentil soup recipe freezes exceptionally well! Cool completely, then transfer to freezer-safe containers for several months. Thaw in the fridge, then reheat.
Variations
- Protein Boost: Add cooked shredded chicken, crumbled sausage, or plant-based sausage.
- Spice It Up: Incorporate diced jalapeño with aromatics or add cayenne pepper.
- Herbaceous Notes: Stir in fresh dill, cilantro, or parsley at the end.
- Creamy Delight: Swirl in coconut milk or dairy-free cream for richness.
Nutrition Information
This lentil soup recipe offers incredible nutritional benefits. Lentils are a powerhouse of plant-based protein and dietary fiber, promoting satiety and digestive health. This soup is also rich in essential vitamins and minerals like iron, folate, and potassium, making it a truly wholesome and nourishing meal for everyone.
According to Healthline, lentils are a great source of health-promoting polyphenols, which have strong antioxidant and anti-inflammatory properties.
| Nutrient | Amount Per Serving (estimated) |
|---|---|
| Calories | 350 kcal |
| Protein | 18g |
| Fat | 10g |
| Carbs | 45g |
| Fiber | 15g |
| Iron | 6mg |
Note: Nutritional values are estimates and may vary based on specific ingredients and preparation.
Frequently Asked Questions
- What kind of lentils are best for this lentil soup recipe? Brown or green lentils are ideal as they hold their shape well, providing a pleasant texture. Red lentils work too but will create a creamier, softer soup.
- Can I make this soup in a slow cooker? Yes, combine all ingredients except greens and lemon juice in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in greens and lemon juice.
- Is this soup freezer-friendly? Absolutely! This soup freezes wonderfully for up to several months. Just be sure to cool it completely before freezing in airtight containers.
- How can I make this soup thicker or thinner? For a thicker soup, blend a larger portion or let it simmer longer. To thin it, simply add a splash more vegetable broth or water until desired consistency.
- What if I don’t have an immersion blender? You can carefully transfer portions of the soup to a regular blender, blending in batches until smooth. Always be cautious when blending hot liquids.
- Can I use other vegetables? Definitely! Feel free to add diced celery, zucchini, or bell peppers along with the carrots and onions. Root vegetables like diced sweet potato also work well.
Conclusion
This hearty and wholesome lentil soup recipe is more than just a meal; it’s a bowl of comforting nourishment. With its rich flavors and simple preparation, it proves that healthy eating can be both easy and incredibly delicious. Don’t hesitate to whip up a batch tonight; you’ll find it quickly becomes a family favorite! Enjoy the warmth and satisfaction it brings to your table, making weeknight meals a joy.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knife
- measuring cups and spoons
- immersion blender or blender
- Wooden spoon or spatula
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, pressed or minced
- 2 tsp ground cumin
- 1 tsp curry powder
- 1/2 tsp dried thyme
- 28 oz diced tomatoes, lightly drained
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 tsp salt, more to taste
- 1 pinch red pepper flakes
- freshly ground black pepper, to taste
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- 1–2 tbsp lemon juice (from 1/2 to 1 lemon), to taste
Instructions
- Prep Ingredients: Chop onion and carrots. Mince or press garlic cloves. Pick over and rinse lentils under cold water.
- Sauté Aromatics: Warm olive oil in a large pot over medium heat. Add onion and carrots, cooking until onion is translucent, about 5 minutes.
- Build Flavor Base: Stir in garlic, cumin, curry powder, and thyme. Cook while stirring for 30 seconds until fragrant.
- Introduce Tomatoes: Add the drained diced tomatoes. Cook for a few minutes, stirring to enhance flavor.
- Add Liquids & Lentils: Add lentils, vegetable broth, water, salt, red pepper flakes, and black pepper.
- Simmer Soup: Bring to a boil, then reduce heat to a gentle simmer. Cook partially covered for 25–30 minutes until lentils are tender.
- Partial Blend: For creaminess, blend 2 cups of soup and return to pot or use immersion blender for partial blending.
- Incorporate Greens: Stir in chopped collard greens or kale and cook for 5 more minutes until softened.
- Finish & Season: Stir in lemon juice. Taste and adjust salt, pepper, lemon juice, or red pepper flakes.
- Serve Hot: Ladle into bowls and serve warm. Great with crusty bread.
