Forget the watery versions you’ve had before. This lentil soup is rich, filling, and anything but boring. It’s the kind of pantry-friendly meal you’ll make once and crave again and again.
What makes the flavor pop? A warm blend of cumin and curry powder adds depth, while a squeeze of fresh lemon right at the end brings everything to life. This isn’t just soup. It’s comfort in a bowl with a zing.
Table of Contents
Why You’ll Love This Recipe
• Quick to make with simple, affordable ingredients you probably already have
• Naturally vegan and gluten-free without needing special swaps
• Packed with fiber and protein for a truly satisfying meal
• Uses a clever blending step for a creamy texture without cream
• Bright and bold flavors that feel comforting and fresh at the same time
• Great for meal prep or feeding a crowd
Unlike most versions, this one doesn’t rely on heavy starch or dairy to feel rich. The mix of deeply sautéed vegetables, warm spices, and a hit of lemon at the end creates a balanced flavor that stands out.
Ingredients You’ll Need
For the flavor base:
• ¼ cup extra virgin olive oil (adds richness and depth)
• 1 medium yellow or white onion, finely chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, minced or pressed
For the spices and seasonings:
• 2 teaspoons ground cumin
• 1 teaspoon curry powder (adds warmth and color)
• ½ teaspoon dried thyme
• Pinch of red pepper flakes
• Freshly ground black pepper to taste
• 1 teaspoon salt, plus more to taste
For the soup body:
• 1 large can of diced tomatoes, 28 ounces, lightly drained
• 1 cup brown or green lentils, rinsed and sorted
• 4 cups vegetable broth
• 2 cups water
For the finish:
• 1 cup chopped fresh collard greens or kale, tough stems removed
• 1 to 2 tablespoons lemon juice (from half to one medium lemon)
These ingredients work together to create a bold and hearty soup that’s packed with nutrition and flavor.
How to Make Lentil Soup
1. Heat the oil
Pour the olive oil into a large Dutch oven or heavy-bottomed pot. Warm it over medium heat. It might seem like a lot of oil, but it brings a rich, satisfying texture to the final soup.
2. Sauté the aromatics
Once the oil shimmers, add the chopped onion and carrot. Stir often and cook until the onion becomes soft and slightly translucent. This usually takes about five minutes and builds the flavor foundation.
3. Add the spices and garlic
Stir in the minced garlic, cumin, curry powder, and thyme. Keep the heat steady and stir constantly for about 30 seconds. This step helps release the full aroma and flavor of the spices.
4. Cook the tomatoes
Add the drained diced tomatoes. Stir well and let them cook for a few minutes. This deepens their flavor and helps them blend smoothly with the rest of the ingredients.
5. Add lentils and liquids
Pour in the lentils, vegetable broth, and water. Add the salt, a pinch of red pepper flakes, and some freshly ground black pepper. Increase the heat and bring everything to a boil.
6. Simmer until tender
Once boiling, reduce the heat to low and partially cover the pot. Let the soup simmer gently for 25 to 30 minutes, or until the lentils are soft but still hold their shape.
7. Blend for creaminess
Scoop out about 2 cups of the soup and carefully blend it until smooth. Be sure to cover the blender with a towel to avoid steam burns. Pour the blended portion back into the pot. You can also use an immersion blender right in the pot if you prefer.
8. Add the greens
Stir in the chopped kale or collard greens. Let them cook for about five more minutes until softened but still vibrant in color.
9. Finish with lemon
Turn off the heat and stir in the lemon juice. Start with one tablespoon and taste. Add more if the soup needs extra brightness.
10. Taste and adjust
Taste the soup and add more salt, pepper, or lemon juice if needed. If you like more heat, add another pinch of red pepper flakes.
11. Serve and store
Ladle the soup into bowls and serve hot. Store leftovers in the fridge for up to four days or freeze for several months. Reheat gently and add a splash of water if it thickens too much.
Common Questions
Do I need to soak the lentils?
No soaking is needed. Just rinse them well and check for any small debris or stones before cooking.
Can I use red lentils?
Red lentils cook quickly and break down easily. They create a mushier texture, which works for some recipes but not this one. For a creamy yet hearty bite, brown or green lentils are better.
How long does it stay fresh?
This soup will keep in the fridge for up to four days. For longer storage, freeze it for up to three to six months in a sealed container.
What if I don’t have curry powder?
No problem. Try a mix of ground turmeric, coriander, and a small pinch of chili powder. This blend brings warmth and color similar to curry powder without changing the flavor too much.
Serving and Storage Tips
Perfect Pairings
This soup loves company. Serve it with a slice of crusty bread, a warm no-knead dinner roll, or a simple lemon-arugula salad. These sides balance the hearty soup with texture and freshness.
How to Store It
Let the soup cool before transferring it to airtight containers. Store in the refrigerator for up to four days. For freezing, portion into freezer-safe containers and keep for up to six months.
Reheating Tips
Lentils soak up liquid over time. When reheating, add a splash of water or broth to bring it back to your desired consistency. Warm it on the stove over medium heat or in the microwave in short bursts, stirring occasionally.
Why This Lentil Soup Belongs in Your Weekly Rotation
This recipe hits that sweet spot between comfort and nutrition. It’s warm, filling, and feels like a hug in a bowl. Thanks to the bold spices, fresh lemon, and creamy texture from blending just part of the soup, it delivers flavor without needing cream or meat.
It’s easy to make, simple to store, and endlessly adaptable. Whether you’re cooking for yourself or feeding a crowd, this soup delivers every time.
Tried it? Leave a comment and a star rating below. I’d love to hear what you thought. Snap a photo and share it on Pinterest or Facebook too.
What twist did you add? Extra greens, different spices, a fun side dish? Let us know in the comments.
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Lentil Soup
Ingredients
For the flavor base
- 0.25 cup extra virgin olive oil adds richness and depth
- 1 medium yellow or white onion finely chopped
- 2 carrots peeled and chopped
- 4 cloves garlic minced or pressed
For the spices and seasonings
- 2 teaspoons ground cumin
- 1 teaspoon curry powder adds warmth and color
- 0.5 teaspoon dried thyme
- 1 pinch red pepper flakes
- 1 teaspoon salt plus more to taste
- 1 to taste freshly ground black pepper
For the soup body
- 28 oz diced tomatoes large can, lightly drained
- 1 cup brown or green lentils rinsed and sorted
- 4 cups vegetable broth
- 2 cups water
For the finish
- 1 cup chopped fresh collard greens or kale tough stems removed
- 1 to 2 tablespoons lemon juice from half to one medium lemon
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the chopped onion and carrot. Cook, stirring often, for about 5 minutes until softened.
- Stir in garlic, cumin, curry powder, and thyme. Cook for 30 seconds to bloom the spices.
- Add diced tomatoes and stir well. Let them cook for a few minutes to deepen flavor.
- Add lentils, broth, water, salt, red pepper flakes, and black pepper. Bring to a boil.
- Reduce heat, partially cover, and simmer for 25–30 minutes until lentils are tender.
- Blend 2 cups of the soup until smooth and return to the pot for creaminess.
- Stir in chopped greens and cook for 5 more minutes until tender and vibrant.
- Turn off the heat and stir in lemon juice. Start with 1 tablespoon and adjust to taste.
- Taste and adjust seasonings. Add more salt, pepper, lemon, or red pepper flakes if needed.
- Serve hot. Store leftovers in fridge up to 4 days or freeze for several months.
Notes
Nutrition Facts (Per Serving)
- Calories: 366
-
Total Fat: 15.5g (20%)
- Saturated Fat: 2.2g
- Trans Fat: 0g
- Polyunsaturated Fat: 2.1g
- Monounsaturated Fat: 10.4g
- Cholesterol: 0mg (0%)
- Sodium: 1324.1mg (58%)
-
Total Carbohydrate: 47.8g (17%)
- Dietary Fiber: 10.8g (39%)
- Sugars: 10.8g
- Protein: 14.5g (29%)
Vitamins and Minerals:
- Vitamin A: 40%
- Vitamin C: 41%
- Calcium: 10%
- Iron: 29%
- Vitamin D: 0%
- Magnesium: 14%
- Potassium: 19%
- Zinc: 18%
- Phosphorus: 16%
- Thiamin (B1): 125%
- Riboflavin (B2): 19%
- Niacin (B3): 19%
- Vitamin B6: 33%
- Folic Acid (B9): 68%
- Vitamin B12: 0%
- Vitamin E: 13%
- Vitamin K: 65%
FAQs
What are the best lentils to add to soup?
Brown and green lentils are the top choice for this recipe. They hold their shape during cooking while still becoming tender. Puy lentils are firmer and less creamy. Red lentils break down quickly and can turn the soup mushy, which changes the texture completely.
Is lentil soup high in iron and protein?
Yes, lentils are a great source of plant-based protein and iron. One bowl gives you a good portion of both, especially when paired with leafy greens like kale or collards that also contain iron.
Should I soak lentils before making soup?
No soaking is required. Lentils cook quickly compared to beans. A good rinse and a quick check for debris is all they need before cooking.
What are the common mistakes when making lentil soup?
Not seasoning enough is a big one. Use enough salt and acid to bring the flavors to life. Undercooking the aromatics or skipping the spice blooming step can lead to a flat taste. Overcooking red lentils when you want texture is another frequent issue.
Is lentil soup good for weight loss?
Yes, it can be. Lentils are low in fat, high in fiber, and keep you full longer. This soup is nutrient-dense and made with whole foods, making it a smart option for those watching calories or focusing on clean eating.
How do you make lentil soup smooth and creamy?
Blend a portion of the cooked soup and return it to the pot. This creates a thick, creamy texture without using cream or milk. You can use a blender or an immersion blender for this step.