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 (182 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. This was amazing. I didn’t have crushed tomatoes, but had rotel. Added a little extra water and some left over pork roast at the end. Yummy! Thank you for sharing!!

  2. Perfectly replicates a lentil soup I was OBSESSED with on a cruise. Simple taste and I sometimes eat it with rice. Amazing with bread ofc ๐Ÿ’–

    1. Thanks for your fabulous review, Holly. I’m glad you found my soup recipe and that you are doing it! Happy cooking!

  3. Hi Nora, I made your Marry Me Chickpeas recipe for dinner last night and wanted to let you know that is was delicious! I made it using cashew cream and it was so creamy and yummy. There were no leftovers! Will definitely be making this one again!
    Thanks for the great recipe!

    1. Hi Kelly. Thanks for your wonderful feedback and review! Wishing you lots of happy cooking.

  4. Just finished making this luscious soup for the third time in two months. My friends like spice, so I double the spices, but perfect per recipe for most folks.

    1. I’m so glad you and your friends are loving the soup! Thanks for sharing your wonderful words!

  5. This is so delish and is my go-to for lentil soup now. I’ve tried a few and this is the spice profile you’re looking for if you’re craving lentil soup!

  6. This really was “The Best Lentil Soup”! I doubled the recipe for the four of us and we enjoyed it for breakfast, lunch and/or dinner for about 3 days. It never got boring. Your seasonings were right on, and now you are my go-to cook to follow for vegan recipes. My son thanks you too; he’s the only vegan in the family and he’s trying to convert me because I’m the cook. Our Easter dinner was all vegan with your recipes (scalloped potatoes, turkey roast, ham roast, vegan gravy, roasted brussels sprouts, and vegan sweet potato pie). Yep I was busy, and everything was delicious, 5 Stars for each! Thank you again

    1. Hi Gail. I am so glad you and your family enjoyed the soup! I hope that you (and your son) enjoy the journey through my recipes! Thank you for using them! Your feedback is so encouraging! I appreciate you and I bet your son does as well! Happy cooking!

  7. Followed recipe as printed….except used regular paprika. For me, Soup needed another 20 minutes cooking.

    Lent just started and this was what I was looking for. Thank you!

  8. We absolutely enjoyed this recipe!
    I ‘crushed’ a can of fire roasted diced tomatoes. Also, I did blend a cup or so of the soup to thicken it and added kale as suggested for spinach substitution.
    I already bookmarked it in my ‘vegan keepers’ folder. Thank you!

    1. You are welcome! Thanks for your tips and your fabulous review! I’m glad you loved the soup! Happy cooking!

  9. Absolutely delicious. This was the first time I made it and it was everything I had hoped for – filling, satisfying, and tasty.

    1. I love that this was everything you had hoped for! Thanks for sharing you wonderful review and feedback, Mark!

  10. I love the flavor of this soup but regardless of whether I use green or brown lentils, I end up having to add more broth and cook for much longer in order for the lentils to be tender. What can I do differently? Is there a particular brand that works better than others? Iโ€™m using Whole Foods green lentils mostly.

    1. There is no particular brand, I use whatever I can find, often generic store brands or bulk. You might have the soup boiling too hard, causing the broth to cook off too quickly. Try having the soup simmer, but not be boiling hard. And it’s totally fine to add more broth or water to taste. Some may prefer a thicker soup, others like it thinner and either is fine.

      1. When I cook dry beans, even after soaking, I don’t add any salt or salty seasoning like tomatoes or broth until beans are not crunchy. Once salt is added to the water the beans won’t soften, no matter how long they boil. Slow cooker may be an exception, but, on the stove, definitely wait till beans are cooked soft before adding salt

        1. Thank you for this tip re: salt and lentils. I’ve often wondered why it takes longer with some batches. I’ll start adding salt after lentils have cooked.

    2. It also depends so much on whether you live in a hard / soft water region. If your region has hard water, legumes will take so much longer to soften.

  11. Delicious and pretty easy to make. I have made this soup 3 tines now. Each time it’s great. I used the jar veggie concentrated seasoned stock. I have experienced that the salt in the stock could be too much so I taste at the end without adding any salt in the cooking process. Definitely a go to. Mum loves it too!

  12. Hello two questions. Do you need to soak the lentils beforehand? And aalso I dont like lemons or limes could you add vinegar as a replacement for that or would that be weird?

    1. I do not soak my lentils, however, you could. You could replace the lemon with a mild vinegar, such as apple cider vinegar. Enjoy!

  13. This soup is delicious! I made it exactly as the recipe and it is so easy to make and tastes so good. Will definitely be making this one often.

    1. I don’t think red peppers would work as well since the canned tomatoes and their juices are part of the base of the soup. You can certainly use the peppers in addition to the tomatoes, but I wouldn’t recommend the substitution.

  14. IAM Scottish and I put loads of carrots in mine, does onion’s lower the time you can keep it frozen thanks

  15. Hi Nora,

    I have some already cooked lentils. Iโ€™m sure I should reduce the liquid since not cooking the lentils from scratch.
    Any idea on how much to reduce liquid if using precooked lentils

    1. Came here to ask the same thing! Trader Joeโ€™s didnโ€™t have uncooked lentils last few weeks so I bough their precooked ones

      1. I absolutely love lentil soup. I make it at least twice a year, sometimes more often if I feel like it or if I’m scrolling and see lentil soup recipes online. Sometimes I add smoked sausage to mine. It is so good either way. This is definitely one of my go to’s. You can’t go wrong if you choose this soup. With or without the smoked sausage.

    2. Taught my 3 year grand daughter how to make your Lentil soup for her mom and dad and she did great will post pictures .what a great memory we made together. She said she had so much fun and sorry she almost cut my finger while cutting spinach..lol

      1. Sounds like a fun memory, and I’m glad your finger didn’t get cut! Thank for sharing your wonderful review and fun feedback!

  16. This is my favorite and go to recipe for lentils. It makes a lot so itโ€™s good to have leftovers for a few days and tastes great reheated. I add 3 cups extra of vegetable broth because I like it soupy, I also add a couple big spoonful of vegetable bouillon, and cayenne because I like it a little spicy. 10/10 recipe. Filling, healthy, super tasty and satisfying. Thank you so much for sharing this recipe!

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