Lentil soup is a culinary wonder. It’s creamy without any dairy, satisfying and protein-packed without any meat, and easy to make from a handful of kitchen staples. Essentially, lentil soup is everything we need right now. This lentil soup recipe is a few years in the making: Having been disappointed by too many lentil soup recipes to count, I set out to make the absolute best one.
Ease is the name of the game for this soup. There is a bit of soothing chopping and a few cans to open, but no need to bust out the blender. After it simmers for about 20 minutes, you’ll be rewarded with a creamy soup with just a little bit of a tender bite from the lentils and carrots. Here’s how to make the best lentil soup at home.
The Absolute Yummy Lentil Soup
Lentil soup is creamy without any dairy, satisfying and protein-packed without any meat, and easy to make from a handful of kitchen staples.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
- 3 tbsp olive oil
- 2 medium carrots, peeled and cut small dice
- 1 medium yellow onion, small dice
- 4 cloves garlic, peeled and diced
- 1½ tbsp tomato paste
- 1 tbsp curry powder
- ½-1 tsp ground cumin
- 1 tsp dried thyme
- 1 – 15 oz. can tomato sauce or diced tomatoes
- 1 cup dried green lentils
- 5 cups low-sodium vegetable broth
- ½ tsp kosher salt
- 1 tsp pepper
- kale, about 4 large leaves, cut small strips or 5 cups
- baby spinach (about 5 ounces)
Rinse and soak lentils:
Place dried lentils in a fine-mesh strainer. Pick through the lentils, discarding any broken lentils. Rinse under cool water until the water runs clear, about 1 minutes. In a medium bowl pour hot tap water over lentils to cover and allow to soak for 20-30 minutes or while preparing vegetables. Set aside.
Peel and dice 2 medium carrots and 1 medium yellow onion. Mince 4 cloves of garlic. Set aside.
In a large pot over medium heat, add 3 tablespoons of oil, the diced carrots and onions and sauté until softened, about 7 minutes. Add the garlic, curry powder, ground cumin, dried thyme, pepper and tomato paste and combine. Stirring to avoid spices from sticking to the pan. When sautéed vegetables are thoroughly combined with spices, add canned tomatoes and vegetable broth. Stir to combine and simmer for 5 minutes. Bringing stock to a slight simmer. Taste and adjust seasonings.
Drain lentils and add to simmered vegetables, tomatoes and broth. Stir to combine. Bring to a gentle boil. Then reduce heat to low, cover and simmer. Remember to stir lentils frequently.
Green lentils, simmer low 40-45 minutes. Should you desire lentils more soupy, add more liquid (stock or water) Cook, stirring occasionally until the lentils are tender or until your desired texture.
Remove from the heat and stir in chopped kale or spinach until wilted. Serve immediately.
Vegetable Prep Shortcut:
For ease of preparation, feel free to use precut vegetables packaged in containers in produce section.
Finely chop a sweet potato in place of the carrot.
Use garlic and onion powder in place of fresh diced.
Water can even be used in place of the broth in this recipe.
Finish the soup with fresh or frozen baby spinach (or even baby kale), or skip the greens all together.
Swirl in 1 or 2 tablespoons of unsweetened canned coconut milk into each bowl before serving.
❤️ This soup is infinitely adaptable to whatever you have at home right now