Best Lentil Soup

Name: Best Lentil Soup Recipe (Vegan Mediterranean)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
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

Jump to ingredients

This Mediterranean lentil soup is a simple vegan recipe built from pantry staples—lentils, tomatoes, cumin, and garlic—that comes together quickly and yields four large or six modest bowls.

🌍Mediterranean 🥗Vegan 🏷️Lentil soup 🏷️Freezer-friendly soup

Total

55 min

Servings

4

Recipe Source

View original recipe

From Cookie And Kate · by Cookie and Kate

Instructions

1
Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
4
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
5
Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
6
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
7
Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Was this recipe helpful?

Tips & Notes

Pro tips

Prep all ingredients—onion, carrots, garlic—before you start cooking; this ensures smooth timing and prevents overcooking aromatics while waiting for other ingredients.
Lightly drain the canned tomatoes to control sodium and prevent the soup from becoming too watery; reserve the drained liquid and add back if needed.
Taste and adjust cumin and curry powder after lentils are fully tender; whole spices bloom best when cooked with aromatics, but ground spices can taste harsh if added too early.
Simmer uncovered for the last 5 minutes to reduce excess liquid and concentrate flavor if the soup is thinner than desired.

Substitutions

Vegetable broth → chicken broth or water + 1 teaspoon salt (for non-vegan or lighter flavor)
Ground cumin + curry powder → 2 teaspoons smoked paprika + 1 teaspoon ground coriander (for different warm spice profile)
Diced tomatoes → 2 cups fresh tomato purée or passata (for fresher taste in peak tomato season)

Storage & make-ahead

Cool to room temperature, transfer to airtight containers, and refrigerate up to 5 days or freeze up to 3 months. Reheat gently on the stovetop or in a microwave, thinning with water if needed.

Common Questions

Can I use red lentils instead of brown or green?

Red lentils will break down into a purée, creating a creamier texture. Brown and green lentils hold their shape better for this soup's chunky consistency.

How do I prep ingredients ahead?

Chop onion, carrots, and mince garlic up to 2 days ahead. Store in airtight containers in the fridge. Rinse and pick over lentils the morning of cooking.

Can I make this in a slow cooker?

Yes. Sauté the aromatics and spices in a skillet first, then transfer to the slow cooker with lentils, tomatoes, and broth. Cook on low 6–7 hours or high 3–4 hours.