Lentil soup recipe – Love and lemons

Discover the BEST lentil soup recipe! Made with dried lentils, fresh vegetables, flavorful spices and hearty greens, it’s simple, healthy and delicious.

This easy lentil soup recipe is warming, nourishing and delicious. It’s packed with hearty greens, tender vegetables, and lentils that are high in fiber and protein. Fresh herbs and spices give it a complex flavor, and a touch of vinegar adds a bright, tangy touch.

This isn’t just my best lentil soup recipe, it’s one of my best recipes, period. It’s been a staple in my rotation for years. Easy to make with pantry ingredients, it’s the perfect healthy dinner for a winter weeknight (save the leftovers for lunch the next day!). I hope you love this simple lentil soup as much as I do.

Lentil Soup Ingredients

Here’s what you’ll need to make this soup:

• LensesOf course! The best types of lentils for this recipe are green lentils or French lentils, also known as Puy lentils. They hold their shape well in the soup, adding a satisfying texture. Brown lentils are also a good option. Red lentils are too mushy for this recipe. If you have them on hand, check out my red lentil soup instead!
• extra virgin olive oil – For wealth.
• Onion, garlic, carrot and celery – They create the aromatic base of the soup.
• fresh kale – You will use the whole leaves, stems and all!
• Fire Roasted Diced Tomatoes – I love the smoky flavor that the fire roasted tomatoes add to this soup. In a pinch, regular diced tomatoes work here too!
• Vegetable broth – Prepare a homemade vegetable broth or use store-bought ones.
• Fresh thyme – For a fresh and woody flavor. I like to bundle whole strands together with kitchen twine. Then I add the packet to the soup like a bay leaf, removing it before serving.
• Cumin – The secret ingredient! It adds savory, earthy depth.
• White wine vinegar – This gives a little spicy side to the soup.
• And salt and pepper – To bring out all the flavors!

Find the complete recipe with measurements below.

How to make lentil soup

This lentil soup recipe is easy to make! Here’s how it happens:

First, brown the aromatics. Heat the olive oil in a large saucepan or Dutch oven over medium heat and add the onion, carrots, celery, kale stalks and cumin. Cook until softened, about 8 minutes.

Then bring the soup to a simmer. Add the garlic, tomatoes, lentils, vinegar, thyme and broth.

Cover and cook until lentils are tender, 25 to 30 minutes. Adjust heat as needed to maintain a gentle simmer.

Finally, add the greens. Cook until wilted, about 5 minutes, then season to taste.

Serve the lentil soup topped with toppings like fresh parsley, grated Parmesan, and/or red pepper flakes. Enjoy with crusty bread!

How to Store Lentil Soup

Storing leftover soup in an airtight container in the refrigerator for up to 4 days. Simply reheat in the microwave or on the stovetop.

I actually like this soup better remains. The flavor only gets better when it sits in the fridge!

More Favorite Soup Recipes

If you love this lentil soup, then try one of these nourishing soup recipes:

Best lentil soup

Preparation time: 15 minutes minutes

Cooking time: 45 minutes minutes

Total duration: 1 hour hour

Serves 4 at 6

This easy lentil soup recipe is healthy and delicious, filled with fresh vegetables, herbs and spices. Serve it with crusty bread for an easy weeknight meal! Skip the cheese to make this recipe vegan.

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, ax
• 4 medium carrots, chopped (2 cups)
• 2 celery stalks, ax
• 6 small or 3 large kale leaves, finely diced stems, chopped leaves (8 cups)
• Full ½ teaspoon ground cumin
• 1½ teaspoons sea ​​salt
• Freshly ground black pepper
• 4 garlic cloves, grated
• 1 (14 ounce) can fire roasted diced tomatoes
• ¾ cup dried green lentils, rinsed
• 2 tablespoons white wine vinegar
• 12 sprigs of fresh thyme, band
• 6 cups vegetable broth
• ½ cup chopped fresh parsley, to garnish
• Red pepper flakes
• Grated Parmesan cheese, to serve, optional

Cooking methodStop your screen from going dark

• Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, celery, kale stems, cumin, salt and several grinds of pepper and cook, stirring occasionally, for 8 minutes or until the vegetables begin to soften.

• Stir in garlic, tomatoes, lentils, vinegar, thyme and broth. Cover and simmer 25 to 30 minutes or until lentils are tender. Add kale leaves and cook 5 minutes or until wilted.

• Remove the bunch of thyme and season to taste. Serve garnished with parsley, red pepper flakes and Parmesan, if desired.

Store leftover soup in the refrigerator for up to 4 days. If it thickens too much in the fridge, add a little water as you reheat it to get the consistency you want. This soup also freezes well.

Nutrition Facts

Best lentil soup

Amount per serving

Calories 264
Calories from fat 72

% daily value*

Fat 8g12%

Saturated fat 1g6%

Polyunsaturated fat 1g

Monounsaturated fat 5g

Sodium 2349 mg102%

Potassium 750 mg21%

Carbohydrates 38g13%

15g fiber63%

Sugar 8g9%

Protein 12g24%

Vitamin A 14216UI284%

Vitamin C 46mg56%

Calcium 142mg14%

Iron 5mg28%

*Percent Daily Values ​​are based on a 2,000 calorie diet.