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
- Simple pantry ingredients that create a rich, gourmet flavor.
- A hearty, lightly creamy texture (no cream necessary!) thanks to blending part of the soup.
- Packed with protein, fiber, iron, and folate—making it a complete meal.
- Perfect for meal prep—great for lunches and gets even better the next day!
- 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
Method
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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