Cozy Vegan Lentil Soup – Protein-Packed & Delicious

This comforting lentil soup is a true winner—packed with flavor, hearty texture, and healthy ingredients. Not only is it made with pantry staples, but it also features fresh greens and a splash of lemon for that perfect bright touch. Whether you’re looking for a light yet filling meal or a warm dish to curl up with, this is the soup for you!

I spent a lot of time perfecting this recipe. Over the years, I’ve gone from bland lentil soups to this flavorful, spiced creation that’s earned over 500 five-star reviews. Gone are the days of lackluster lentil soups—this one’s the best!

Why You’ll Love This Soup

1. Simple pantry ingredients that create a rich, gourmet flavor.
2. A hearty, lightly creamy texture (no cream necessary!) thanks to blending part of the soup.
3. Packed with protein, fiber, iron, and folate—making it a complete meal.
4. Perfect for meal prep—great for lunches and gets even better the next day!
5. Freezable! Make a big batch and enjoy it later.

This lentil soup comes together quickly with minimal effort. Just gather your ingredients and get cooking—it’s sure to become a staple in your kitchen.

Ingredients

• 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
• 2 tins (800 grams/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
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

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Method

1. Warm the olive oil in a large Dutch oven or pot over medium heat. The olive oil adds richness and depth to the soup, so don’t skip this step!
2. Once the oil is shimmering, add the chopped onion and carrot. Stir often and cook until the onion softens and becomes translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder, and thyme. Stir constantly until fragrant, about 30 seconds. Add the diced tomatoes and cook for a few more minutes to enhance their flavor.
4. Pour in the lentils, broth, and water. Add 1 teaspoon of salt, a pinch of red pepper flakes, and freshly ground black pepper to taste. Raise the heat and bring to a boil. Then, reduce to a gentle simmer, partially cover the pot, and cook for 25-30 minutes, or until the lentils are tender but still hold their shape.
5. Transfer 2 cups of the soup to a blender and purée until smooth. Be careful with the steam—cover the blender lid with a towel. Alternatively, use an immersion blender to blend part of the soup directly in the pot.
6. Pour the blended soup back into the pot and stir in the chopped greens. Cook for 5 more minutes until the greens are tender to your liking.
7. Remove from heat and stir in 1 tablespoon of lemon juice. Taste, and add more salt, pepper, or lemon juice as needed. For a spicier kick, add extra red pepper flakes.
8. Serve hot! Leftovers can be stored in the fridge for about 4 days or frozen for several months. Just defrost before serving.

Enjoy this nourishing, flavorful soup—it’s sure to keep you cozy and satisfied!