This lentil soup recipe might surprise you. Sure, it’s simple. But that doesn’t mean it’s bland or boring. This lentil soup is packed with hearty greens, tender vegetables, and fiber- and protein-rich lentils. Fresh herbs and spices fill it with complex flavor, and a splash of vinegar adds a delicious tangy kick. It’s not just my best lentil soup recipe—it’s one of my best recipes, period. It’s been a staple in my rotation for years. I love that it’s easy to make with mostly pantry ingredients and that it’s nourishing, warming, and satisfying. If you ask me, it’s the perfect healthy dinner for a winter weeknight (save any leftovers for lunch the next day!). I hope you love this classic lentil soup as much as I do.
Lentil Soup Ingredients
Here’s what you’ll need to make this lentil soup recipe:
Lentils, of course! I recommend using green or French green lentils because they hold their shape in the soup, adding satisfying texture. Brown lentils are also a fine option. Don’t use red lentils here—they’re too mushy for this recipe. Extra-virgin olive oil – For richness. Onion, garlic, carrot, and celery – They create the soup’s aromatic base. Fresh kale – You’ll use the whole leaves, stems and all! Fire-roasted diced tomatoes – I love the smoky flavor that fire-roasted tomatoes add to this soup. In a pinch, regular diced tomatoes will work here too! Vegetable broth – Make homemade vegetable broth, or use store-bought. Fresh thyme – For citrusy, woodsy flavor. I like to bundle whole sprigs together with kitchen twine. Then, I add the bundle to the soup like a bay leaf, removing it before serving. Bundling the sprigs like this is SO much quicker than picking and measuring the leaves. Cumin – The secret ingredient! It adds savory, earthy depth of flavor. White wine vinegar – It gives the soup a bright, tangy kick. And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Don’t have these exact ingredients on hand? These swaps work nicely:
Replace the kale with another leafy green like fresh spinach or Swiss chard. Use 1 teaspoon dried thyme instead of the fresh sprigs. Replace the celery with 1 small fennel bulb, diced. No vinegar? No problem. Finish the soup with a squeeze of fresh lemon juice!
How to Make Lentil Soup
This lentil soup recipe is easy to make! Here’s how it goes: First, sauté the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat and add the onion, carrots, celery, kale stems, and cumin. Season with salt and several grinds of pepper and cook, stirring occasionally, until the veggies soften, about 8 minutes.
Next, simmer the soup. Add the garlic, tomatoes, lentils, vinegar, thyme, and broth.
Cover the soup and cook until the lentils are tender, 25 to 30 minutes or so. Adjust the heat as needed to maintain a gentle simmer.
Finally, add the greens. Cook until they wilt, about 5 minutes, and then season to taste. Serve the lentil soup in bowls topped with garnishes like fresh parsley, grated Parmesan, and/or red pepper flakes. Enjoy with crusty bread!
How to Store Lentil Soup
Got leftover soup? You’re in luck! It will keep well 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 leftover. The flavor only improves as it sits in the fridge!
More Favorite Soup Recipes
If you love this lentil soup, try one of these nourishing soup recipes next:
Minestrone Soup Cabbage Soup Vegetable Soup Butternut Squash Soup Vegetarian Chili Black Bean Soup Tomato Soup Or any of these 35 Best Soup Recipes!
