Description
This hearty and nutritious Best Lentil Soup recipe combines tender lentils, fresh vegetables, and warming spices to create a satisfying vegan meal. Rich in fiber and protein, and flavored with cumin, curry powder, and fresh greens, this soup is perfect for a cozy lunch or dinner and easily made with pantry staples.
Ingredients
Scale
Main 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
- 1 large can (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
Instructions
- Heat the oil: Warm the olive oil in a large Dutch oven or pot over medium heat, allowing it to shimmer. This helps develop the soup’s rich, hearty base.
- Sauté vegetables: Add the chopped onion and carrot to the pot, stirring often. Cook until the onion softens and becomes translucent, about 5 minutes.
- Add spices and garlic: Stir in the garlic, cumin, curry powder, and thyme. Cook while stirring constantly for about 30 seconds until fragrant.
- Add tomatoes: Pour in the drained diced tomatoes and cook for a few more minutes, stirring often to enhance their flavor.
- Combine lentils and liquids: Add the lentils, vegetable broth, and water to the pot. Season with 1 teaspoon salt, a pinch of red pepper flakes, and freshly ground black pepper. Bring the mixture to a boil over high heat.
- Simmer soup: Partially cover the pot, reduce the heat to maintain a gentle simmer, and cook for 25 to 30 minutes until lentils are tender but still hold their shape.
- Puree part of the soup: Transfer 2 cups of soup to a blender, securely fasten the lid, and protect your hand with a tea towel. Puree until smooth, then return it to the pot. Alternatively, use an immersion blender to partially blend the soup.
- Add greens: Stir in the chopped collard greens or kale. Cook for an additional 5 minutes until the greens soften.
- Finish with lemon juice and seasoning: Remove the pot from heat and stir in 1 tablespoon lemon juice. Taste and adjust salt, pepper, lemon juice, or red pepper flakes for desired flavor and spiciness.
- Serve hot: Ladle the soup into bowls and enjoy immediately. Leftovers keep well refrigerated for 4 days or frozen for several months.
Notes
- This vegan lentil soup uses mostly pantry staples and comes together quickly—prep your ingredients before cooking.
- The recipe yields four large servings or six modest bowls of soup.
- Adjust the lemon juice and red pepper flakes to suit your taste for brightness and heat.
- Leftovers reheat beautifully and can be frozen for long-term storage.
Nutrition
- Serving Size: 1 large bowl (about 1.5 cups)
- Calories: 367
- Sugar: 10.8 g
- Sodium: 1324 mg
- Fat: 15.5 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: Approximately 13.3 g
- Trans Fat: 0 g
- Carbohydrates: 47.8 g
- Fiber: 10.8 g
- Protein: 14.5 g
- Cholesterol: 0 mg
