Itโ€™s true – this really is The Best Lentil Soup youโ€™ll ever make! Itโ€™s all whipped up in one pot with simple and inexpensive ingredients like fresh veggies, bold spices, and of course plenty of lentils. Itโ€™s a wonderfully thick soup thatโ€™s equal parts filling and flavorful!

close up of a bowl of soup

Summer is oh so slowly fading awayโ€ฆ Which means itโ€™s 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 donโ€™t get much more satisfying than this one! Itโ€™s a bare bones soup, meaning you wonโ€™t find any unnecessary frills or complicated steps here. Itโ€™s a classic recipe thatโ€™s the definition of tried and true!

With that being said, itโ€™s 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!

ladle holding soup from pot

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 donโ€™t, this recipe is a great excuse to start stockpiling all of your inexpensive cooking essentials! 
  • Itโ€™s 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 youโ€™re making this soup at home, you can alter the spices however you see fit!
big pot of lentil soup with spinach

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 theyโ€™re 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, thereโ€™s 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 – Youโ€™ll 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 itโ€™s easier to eat in your spoonfuls. Also, you can substitute this for kale if youโ€™d like.
  • Lemon – Make sure youโ€™re using freshly squeezed lemon juice only – nothing from concentrate! 
bowl of lentils, dry

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.

pot with onion, carrot and celery

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.

immersion blender in pot with soup

Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.

spinach being added to lentil soup

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 itโ€™s 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.

two bowls of lentil soup with lemons on white background

Do you love lentils as much as I do?

Here are a few of my favorite recipes using lentils:

square image of a bowl of soup with a spoon in it
4.97 stars (181 ratings)

The Best Lentil Soup

Itโ€™s true – this really is The Best Lentil Soup youโ€™ll ever make! Itโ€™s all whipped up in one pot with simple and inexpensive ingredients like fresh veggies, bold spices, and of course plenty of lentils.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 8 servings

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

  1. For a thinner soup, simply add more water or vegetable broth until the desired consistency is reached.ย 
  2. Leftover soup will keep for up to 5 days in the refrigerator.
  3. This soup freezes well. Either freeze in individual containers or a large container for quick future meals.
  4. 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 

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 38g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 610mg | Potassium: 743mg | Fiber: 16g | Sugar: 7g | Vitamin A: 4333IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 5mg
Course: Soup
Cuisine: Italian
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. I had to improvise, because I was out of celery…this soup was still delicious! Hearty and warm, great for winter months. Thanks for another easy and tasty recipe.

  2. Lentil soup is something I always enjoy when eating out. Not so much when Iโ€™ve made it at home. Viola! You changed that with this recipe. Very simple, very fast, very comforting. I just finished my second bowl. Thank you very much.

  3. Oh my goodness! This is delicious! Iโ€™m a fan of lentils and have several recipes for lentil soup. But this is the best!ย 
    I added cubed potatoes and doubled the seasoning, but otherwise followed the recipe. Absolutely yummy.ย 
    Thank you, Nora, ย for making it so tasty and easy to be plant-based!ย 

    1. Hi Kathleen. Thank you for using my recipes! I’m glad you are enjoying them. Thank you for sharing your suggestions!

  4. This was so amazing!! I forgot the spinch tho.. whoops! It was still so good! I reccomended this to a vegan friend too(: i will make this again ams again foe sure! ?

  5. This is really the best soup ever. It was my introduction to lentils. Iโ€™ve made it a few times this year and make enough to freeze. I have a tomato allergy, so I omit the tomato and add 2 medium zucchini and some extra kidney and black beans. Itโ€™s my go to recipe. I also really love cumin, so I end up adding adding an additional 1 1/2 tbs. It is especially delicious over chickpea casarecce or brown rice. Thanks, Nora!

  6. I love this soup ! I added more spices than what it called for , I also added a bit of turmeric and cayenne pepper … I will definitely make this again !

  7. Thank you for this awesome recipe. ย It was everything I hoped for!!! I have made lots of your recipes and have never been disappointed!!!

  8. Made this soup a handful of times now and itโ€™s so good! Itโ€™s become a vegan staple of mine, and because it makes so much I can use it to meal prep. I personally like blending it all up – but only a little so it still has texture. Love it โ—กฬˆย 

  9. Iโ€™ve made this soup twice in the past two weeks. It makes a bunch of soup as well so that means iโ€™ve been eating it for dinner every night – thatโ€™s just how good it is!! Seriously – my favourite lentil soup recipe EVER. Thanks so much for this lovely recipe Nora, itโ€™s delish ๐Ÿ™‚

  10. This is a very good soup nicely spiced but if you are trying to track calories, how much is one serving? Is that a cup, a cup and a half? Thank you.

  11. Really nice, easy recipe. Lentil soup with tomatoes is always a favourite for me. I put it in the instant pot for 10 minutes and it came out great. Was able to throw it together during my baby’s nap and still have time to get other things done.

  12. I made it tonight. It was delicious. ย I accidentally bought the wrong size can of crushed tomatoes so I used a little less broth. I also used extra carrots and celery because I like a lot of veggies in my soup. Thank you for this recipe.ย 

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