Description
This Best Lentil Soup recipe is a hearty, comforting vegan dish made with simple pantry staples. It features tender lentils simmered with aromatic spices, vegetables, and greens, finished with a bright splash of lemon juice. Perfect for a cozy meal any day, this soup delivers rich flavors and wholesome nutrition.
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
- 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
Finishing Ingredients
- 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
- Heat the Oil: Warm the extra virgin olive oil in a large Dutch oven or pot over medium heat until shimmering, which creates a rich base for the soup.
- Sauté Vegetables: Add the chopped onion and carrot to the pot. Cook, stirring often, until the onion is soft and translucent, about 5 minutes, developing sweetness and depth.
- 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 avoid burning.
- Incorporate Tomatoes: Pour in the lightly drained diced tomatoes and cook for a few minutes, stirring often to enhance their natural flavors.
- Add Lentils and Liquids: Pour in the rinsed lentils, vegetable broth, and water. Season with 1 teaspoon salt, a pinch of red pepper flakes, and freshly ground black pepper. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil over high heat. Then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes until the lentils are tender but not falling apart.
- Blend a Portion: Transfer 2 cups of the soup to a blender, secure the lid, and protect your hand with a towel to avoid steam burns. Purée until smooth, then return it to the pot. Alternatively, use an immersion blender to blend part of the soup directly.
- Add Greens and Cook: Stir in the chopped collard greens or kale. Cook for an additional 5 minutes until the greens are softened to your liking.
- Finish with Lemon: Remove the pot from heat and stir in 1 tablespoon of lemon juice. Taste and adjust the seasoning with additional salt, pepper, lemon juice, or red pepper flakes to balance the flavors.
- Serve and Store: Serve the soup hot. Leftovers keep well refrigerated for about 4 days or can be frozen for several months. Thaw before reheating.
Notes
- Use brown or green lentils as they hold their shape better than red lentils.
- Adjust the amount of lemon juice and red pepper flakes to suit your taste preferences.
- For a creamier texture without blending, add an extra cup of vegetable broth and cook lentils longer until soft.
- Fresh greens can be substituted with spinach or Swiss chard if preferred.
- Leftovers can be frozen in portions for convenient future meals.
