The Best Lentil Soup

Name: The Best Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

This is seriously the best Lentil Soup you’ll ever make! Dry lentils, fresh veggies, and bold spices give you a wonderfully thick soup that’s equal parts filling and flavorful. Stovetop, crockpot, and Instant Pot instructions included.

Make it a soup season to remember with even more cozy and satisfying vegan soup recipes! Try my Vegan Broccoli Cheddar Soup, Vegan Lasagna Soup, and Vegan Butternut Squash Soup next.

There’s nothing I love more than curling up with a big bowl of this homemade Lentil Soup when summer starts to fade away. It’s one of those classic, bare-bones soups that is somehow both incredibly flavorful and filling.

“This is one of the best recipes that I’ve ever made! So delicious and healthy.” – Maira

Yes, I’m the type of person to get excited over a lentil soup recipe! The mouthwatering medley of spices, dry lentils, and fresh veggies is just so good together. Oh, and the fresh squeeze of lemon juice at the end is like the cherry on top!

You won’t find any unnecessary frills or complicated steps here—just simmer the simple ingredients in a pot on the stove (or in a crockpot or the Instant Pot) and you’re done. What you’re left with is a thick and savory soup that’s perfect for dunking crusty bread.

Why this is the best lentil soup

The ultimate satisfying soup – The protein-packed lentils and nourishing vegetables make this deliciously thick lentil soup oh-so filling. One bowl always hits the spot!
It’s downright delicious! This soup is anything but bland. The veggies are both sweet and savory, the simple spices are bold, and the bright lemon juice marries all the flavors together.
One-pot, budget-friendly recipe – Do you have veggies, lentils, broth, and spices in your kitchen right now? Great! Just throw them in a pot and you’ll be left with this mouthwatering soup.

How to make lentil soup

Find the complete printable recipe with measurements below in the recipe card.

Start by sautéing the onions, garlic, carrots, and celery in a large pot over medium heat. Once the veggies are soft, stir in the canned tomatoes, lentils, vegetable broth, cumin, coriander, and smoked paprika.

Heat the soup to a boil, then lower the heat to a simmer. Cook until the lentils are tender and the soup has thickened.

Recipe Tip

As written, this vegetarian lentil soup is thick and brothy. If you’d like a thinner soup, stir in extra splashes of broth or water. For a thicker and creamier soup, blend some of the soup with an immersion blender or regular blender.

chopped celery, carrots, and onion in a large pot.

blending lentil soup with an immersion blender.

To finish, stir in the spinach and lemon juice and season with salt to taste. Ladle the soup into bowls and dig in while it’s still warm!

Frequently asked questions

What kind of lentils should I use for lentil soup?

I like this soup with dried green or brown lentils the best because they’re tender when cooked, have a mild flavor, and only take 30 minutes to soften. Dried French green lentils (puy lentils) or black beluga lentils should also work, but they’ll take longer to cook.

Making this recipe for picky eaters? Use dry red lentils instead. They soften very easily and won’t be as noticeable in the soup.

How do I make this in a slow cooker?

Start by sautéing the onion and garlic in a pan on the stove before transferring them to a crockpot. Add the rest of the ingredients (except the spinach and lemon juice), cover with a lid, and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the lentils are cooked. Finish by adding the spinach and lemon juice during the last 30 minutes of cooking.

What about the Instant Pot?

Use the sauté function to soften the vegetables as normal, then add the rest of the ingredients to the pot (except the spinach and lemon juice). Lock the lid in place and pressure cook for 10 minutes. Afterward, do a natural pressure release for 15 minutes and finish by stirring in the spinach and lemon juice.

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 it’s nice and tender.

How long do the leftovers last?

Leftover vegan lentil soup will keep for up to 5 days in the refrigerator. Store it in an airtight container to keep those flavors fresh!

Can I freeze lentil soup?

Yes, lentil soup freezes really well for about 3 months. You can keep it in one large container or several small containers for individual portions. Thaw it in the fridge overnight before reheating in the microwave or on the stove the next day.