Itโs true – this really is The Best Lentil Soup youโll ever make! Itโs all whipped up in one pot with simple and inexpensive ingredients like fresh veggies, bold spices, and of course plenty of lentils. Itโs a wonderfully thick soup thatโs equal parts filling and flavorful!
Summer is oh so slowly fading awayโฆ Which means itโs time to start whipping out all of the best soup recipes! Cozy up with something warm, delicious, and vegan this fall and winter. Some of the best soup recipes include (but are certainly not limited to) Broccoli Cheddar Soup, Spicy Peanut Soup, and Instant Pot Tomato Soup!
The very best lentil soup
When it comes to Lentil Soups, they donโt get much more satisfying than this one! Itโs a bare bones soup, meaning you wonโt find any unnecessary frills or complicated steps here. Itโs a classic recipe thatโs the definition of tried and true!
With that being said, itโs also anything but bland. The medley of mouthwatering spices and mix of fresh veggies keep this thick Lentil Soup plenty flavorful. Oh, and that squeeze of fresh lemon juice right at the end is like the cherry on top!
What makes it the best?
- The ingredients are inexpensive! In fact, you likely already have the majority of these ingredients in your kitchen now. If you donโt, this recipe is a great excuse to start stockpiling all of your inexpensive cooking essentials!
- Itโs so filling. The amount of protein-packed lentils and nutritious fresh veggies in this thick soup make it wonderfully filling! Trust me, this Lentil Soup always hits the spot and satisfies everyone around the table.
- The flavor is truly delicious! Smoked paprika, coriander, cumin, and just a touch of salt create a flavorful medley of spices that make this soup downright delicious. And since youโre making this soup at home, you can alter the spices however you see fit!
Ingredients needed (with substitutions)
- Olive Oil – Avocado oil can be used instead.
- Onion – Feel free to use a white or yellow onion, either one will work well.
- Garlic – Fresh garlic will yield the best flavor here.
- Carrots – When you chop them up, make sure theyโre in small enough pieces to fit onto your spoon with the other ingredients.
- Celery – Rinse your celery with water and pat it dry before chopping. That way, thereโs no dirt or residue still on it.
- Tomatoes – Use a can of either crushed or diced tomatoes. Either one will get the job done.
- Lentils – You can use green or brown lentils – whichever you prefer!
- Vegetable Broth – Use a low sodium vegetable broth for a less salty taste.
- Spices – Youโll need a medley of ground cumin, ground coriander, smoked paprika, and just a light sprinkle of salt to make this Lentil Soup supremely flavorful!
- Baby Spinach – Slice your spinach into ribbons so itโs easier to eat in your spoonfuls. Also, you can substitute this for kale if youโd like.
- Lemon – Make sure youโre using freshly squeezed lemon juice only – nothing from concentrate!
How to make lentil soup
Find the complete printable recipe with measurements below in the recipe card.
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.
Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.
Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. If desired, use an immersion blender to slightly blend and thicken it.
Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.
Frequently asked questions
- Can I change the consistency of Lentil Soup? Yep! For a thinner soup, simply add more water or vegetable broth until the desired consistency is reached. You can also blend it just a few times with an immersion blender for a slightly creamier soup.
- Can I freeze Lentil Soup? You sure can – and it freezes so well! In a freezer safe food storage container, your leftover Lentil Soup will stay fresh for up to 3 months. You can keep it in one large container or several small containers for individual portions.
- Can I swap the spinach for kale? Yes, just make sure that you cook the kale for about 10 minutes longer than you would the spinach so itโs nice and tender.
What to serve lentil soup with
I like to serve this hearty soup with some Dutch Oven Bread and perhaps a Vegan Caesar Salad.
Do you love lentils as much as I do?
Here are a few of my favorite recipes using lentils:
- The Best Lentil Salad
- Lentil Chili
- Vegan Lentil Loaf
- Lemon Lentil Soup
- Lentil Shepherdโs Pie
- Red Lentil Dahl
The Best Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 14- ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 3 cups baby spinach, sliced into ribbons or kale
- 1 lemon, juiced (about 2 tablespoons)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.
- Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.
- Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot.
- Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.
Video
Notes
- For a thinner soup, simply add more water or vegetable broth until the desired consistency is reached.ย
- Leftover soup will keep for up to 5 days in the refrigerator.
- This soup freezes well. Either freeze in individual containers or a large container for quick future meals.
- May substitute kale for the spinach, but you will need to cook the kale in the soup about 10 more minutes to get it tender.ย
Wonderful, hearty, flavorful recipe. The vegans and non-vegans in my household love it and it is sufficient enough to fill up even the big, non-vegan men. First made it on Christmas Eve with my dad and sister, and have made it every Sunday since. I love lentil soup and am ecstatic to be able to make such a delicious one at home. I feel as though I have conquered one corner of my craving world?. I am not a great cook but am discerning enough to identify whether what I made fame out well or not. This is excellent every time. In my latest iteration I didnโt have carrots, but I did add a peeled, chopped potato and it goes very well. Sincere thanks for this recipe.
You’re so welcome! I’m so glad that it is a good recipe for you! ๐
This looks delicious! I have canned lentils, do you think that would be ok?
It would change the recipe quite a bit, as the dry lentils also soak up the broth as they cook. You probably could, just reduce the broth, maybe by half. Thanks!
Hi, Thanks for the recipe. I just wanted to ask if I can use fresh tomatoes instead of the canned ones, Thank you.
Sure, that should be fine.
Can I put this in a crock pot and have it come out the same? I make all of your recipes from lunch to dessert and have not been disappointed yet!
I don’t see why not, I just don’t have a crock pot currently so I haven’t tested it. Thank you so much, that makes me happy!
This was delicious! I didn’t have veggie broth on hand so I added a little more of the spices and salt and the family loved it! My 15 month old devoured every bit of it! This is a winner for sure.
So glad it was good!
This is excellent but I have a question. Would a teaspoon or so of turmeric clash in this recipe? I try to get turmeric in my diet whenever possible.
I don’t think you would even really taste it, so it should be just fine. Enjoy!
I had lentil soup at a local restaurant here in Las Vegas and wanted to find a recipe that was similar. This was absolutely delicious and tasted just like the restaurant! The rest of the fam that isnโt vegan loved it as well <3 Thank you!
You’re welcome! I’m glad the whole family enjoyed. ๐
Hello Nora,
I recently decided to change my diet. After doing a google search for vegan lentil soup recipe, I came across yours. I made it that night and it is by far my favorite lentil soup I’ve ever had. Which is a big deal because my mother is a chef and owns a restaurant and is known for her soups. I gave her some and she said it was the best lentil soup she ever had. I looked it up last weekend and have made it twice alread. I used all high end organic ingredients and not sure if that’s what puts it over the top. But thank you. I was sceptical about changing my diet but I’m now hopeful. I can’t wait to try everything. Lol
Wow, thank you so much for this comment! I’m glad that the soup came out so well. ๐
Hello do you use dried brown or green lentils and do you have to soak them first?
Green or brown work here and you do not need to soak them first. Thank you!
When simmering do you leave lid on or off?
I leave the lid on to simmer.
This soup is simple, and delicious! It’s now one of my favourite lentil soup recipes. I freeze it for easy dinners or lunches.
Delicious !! You have a lot of amazing recipes I am going to try too. thank you
Just finished my first bowl. Really good!
This is one of my favorite soups to date. Unassuming but very delicious! Thank you.
Hi Nora,
I want to try making this, but I cannot have tomatoes.
Can I just delete the 14 oz can of tomatoes? Or, should I substitute it with something else?
Thank you!
I would just leave the tomatoes out! Maybe add a little more vegetable broth if it’s too thick. Hope that helps! Enjoy!
I made this today and it is so good! This will be a regular staple for me. Thank you for the fantastic recipe!
Thanks, Lynn! I’m so glad to hear it!
Excellent recipe, LOVE the lemon and smoked paprika flavors, we rip up kale in our bowls before serving and it’s perfectly wilted, we’ve made lots of variations and this has become our go-to recipe, thanks Nora! <3
I just made this for a work gathering and everyone loved it!
I’m so glad Jesse! Thank you so much. ๐
This soup is delicious. My nearly 2 year old loved it. Ive been trying a lot of your recipes and Iโm a huge fan! Thank you for your recipes!
I’m so glad, thank you!!
Hi, Nora. Just discovered your blog. Wonderful! The list of your recipes I want to try gets longer and longer!
Could I use chipotle chili powder instead of smoked paprika? I like things spicy.
Thank you.
Yes, that sounds delicious! Thank you so much!
My partner made this for our family and we refuse to use another recipe now. Even my super picky kids ate it and loved it!
This is awesome! My first recipe of yours we cooked was lasagna, a now weekly recipe. Just made this tonight and itโs is amazing. Delicious, flavorful, will make again.
Thanks Kate! I’m so happy you like this lentil soup AND the lasagna!
Hi, could tinned lentils be used? Thank you
I’m sure you could, you would just need much less vegetable broth, I’m not sure how much, 4-5 cups maybe?
Iโve made this a few times now and itโs absolutely delicious!! So comforting and warming. Everyone loves it! Flavor packed and eat to make.
Glad you enjoy the lentil soup!
How long would you cook it if using an instant pot? Looks so good!
Probably about 18 minutes, but you would probably want to use less liquid, too. I haven’t tested it yet.
So hearty and delicious!!