Quick Best Lentil Soup Recipe

I find myself craving this particular recipe whenever the temperature drops and I need a meal that feels like a warm hug.

My version of the Best Lentil Soup combines earthy pantry staples with a bright squeeze of lemon for a flavor that is surprisingly complex. You will love how quickly this wholesome dinner comes together in just one pot.

The Magic Behind This Best Lentil Soup

The secret to the creamy texture lies in blending a small portion of the soup and stirring it back in. It creates a rich and velvety consistency without needing a single drop of dairy or heavy cream.

You can easily customize the spice level with extra red pepper flakes or swap the greens for whatever you have in the fridge. This flexibility makes it a stress free option for busy weeknights when you have not planned ahead.

Leftovers taste even better the next day after the curry and cumin have had time to meld with the lentils. I often make a double batch on Sunday so I have a healthy lunch ready for the entire week.

If this dish hit the spot, you will want to try my Ultimate Umami Noodle Soup Recipe next, plus the Irresistible Dubai Chocolate Cookies Recipe delivers the perfect sweet finish. I love serving this alongside my noodle soup for a cozy feast, and for dessert, nothing beats those chocolate cookies.

Everything You Need for Perfect Best Lentil Soup

Here are the simple pantry staples required for this recipe:

• Olive oil: Extra virgin olive oil provides the rich base for sautéing the aromatics.
• Onion: A medium yellow or white onion adds fundamental sweetness and depth.
• Carrots: Fresh carrots bring a nice crunch and subtle sweetness to balance the savory spices.
• Garlic: Freshly pressed or minced cloves are essential for that punchy, aromatic background.
• Ground cumin: This warm, earthy spice anchors the flavor profile of the soup.
• Curry powder: Adds a complex, savory warmth that pairs beautifully with the lentils.
• Dried thyme: A classic herb that brings a subtle woodsy note to the pot.
• Diced tomatoes: Use a large can and drain them lightly to add acidity and body.
• Lentils: Brown or green lentils work best here as they hold their shape well while cooking.
• Vegetable broth: Provides the savory liquid foundation for the soup.
• Water: Used to adjust the consistency so it doesn’t become too thick.
• Salt: Essential for bringing out all the other flavors.
• Red pepper flakes: Adds a gentle heat that cuts through the richness.
• Black pepper: Freshly ground pepper adds a sharp, spicy kick.
• Collard greens or kale: These hearty greens add texture, color, and nutrition.
• Lemon juice: A splash of fresh lemon at the end brightens the entire dish.

My Method for Best Lentil Soup

Let’s get cooking!

1. Start by warming the olive oil in a large Dutch oven or heavy soup pot over medium heat. Once the oil is shimmering and hot, toss in your chopped onion and carrots. Sauté these vegetables, stirring frequently, for about 5 minutes until the onion softens and begins to turn translucent, which builds the sweet aromatic base for your soup.
2. Stir in the minced garlic, cumin, curry powder, and thyme, cooking them constantly for about 30 seconds. You want to toast the spices just until they become fragrant, which unlocks their essential oils, but be careful not to let the garlic burn. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, to help deepen their flavor before adding the liquids.
3. Add the lentils, vegetable broth, and water to the pot, then season with salt, red pepper flakes, and plenty of black pepper. Turn the heat up to bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Let the soup cook for 25 to 30 minutes, checking occasionally, until the lentils are tender but still hold their shape rather than turning to mush.
4. For the best texture, transfer about 2 cups of the soup into a blender (be careful with hot liquids) and purée until smooth, or use an immersion blender directly in the pot to blend a portion. Pour the creamy mixture back into the pot and stir it in to create a thick, velvety consistency. Add your chopped collard greens or kale and simmer for another 5 minutes until the greens are softened to your liking.
5. Remove the pot from the heat and stir in the fresh lemon juice to wake up the flavors. Taste your Best Lentil Soup and adjust the seasoning with more salt, pepper, or lemon if needed, and add an extra pinch of red pepper flakes if you prefer a spicier kick.

My Best Tips for Perfect Best Lentil Soup

Do not skip the step of blending a portion of the soup before serving. This simple technique transforms a standard brothy vegetable soup into something rich and satisfying without adding any fat.

If you find the soup is too thick after adding the blended portion back in, simply splash in a little more water or broth. The lentils will continue to absorb liquid as they sit, so you might need to adjust the consistency again when reheating leftovers.

Wait to add the lemon juice until you have removed the pot from the heat source. Cooking the lemon juice can dull its bright, fresh flavor, and adding it at the very end ensures that zesty pop really shines through in your Best Lentil Soup.

How to Serve This Best Lentil Soup

I love serving this soup with a thick slice of crusty sourdough bread for dipping into the savory broth. The crunch of the toasted bread contrasts beautifully with the creamy, soft texture of the lentils.

For a lighter pairing, a crisp green salad with a sharp vinaigrette works wonders alongside this hearty Best Lentil Soup. The acid in the dressing complements the warm spices and makes for a well-rounded dinner.

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Best Lentil Soup

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• Author: Amelia Bryan
• Total Time: 55 min
• Yield: 4 servings
• Diet: Vegan

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Description

A creamy, spiced, and hearty vegan lentil soup packed with fresh greens and veggies.

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Ingredients

• 4 cups vegetable broth
• 1 cup brown or green lentils, picked over and rinsed
• 2 carrots, peeled and chopped
• 1 large can (28 ounces) diced tomatoes, lightly drained
• 1 medium yellow or white onion, chopped
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon dried thyme
• 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, to taste

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Instructions

1. Warm the olive oil in a large Dutch oven or pot over medium heat until shimmering. Add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
2. Add the garlic, cumin, curry powder, and thyme. Cook until fragrant while stirring constantly, about 30 seconds, then pour in the drained diced tomatoes and cook for a few more minutes to enhance their flavor.
3. Pour in the lentils, broth, and water. Add 1 teaspoon salt, a pinch of red pepper flakes, and season generously with black pepper. Bring to a boil, then partially cover and simmer for 25 to 30 minutes until lentils are tender.
4. Transfer 2 cups of the soup to a blender and purée until smooth (or use an immersion blender for a portion). Pour the purée back into the pot to thicken the soup.
5. Add the chopped greens and cook for 5 more minutes until softened. Remove from heat, stir in lemon juice, and season to taste with more salt, pepper, or lemon.

Notes

Store leftovers in the refrigerator for up to 4 days or freeze for several months.

• Prep Time: 15 min
• Cooling Time: 5 min
• Cook Time: 40 min
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 8g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 12g
• Protein: 14g
• Cholesterol: 0mg

Keywords: best lentil soup, vegan soup recipe, healthy dinner, easy lentil recipe