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.

How do I know when the lentils are done?

They should be tender but not mushy, after 25–30 minutes of simmering. A fork should easily pierce them.

Is this soup freezer-friendly?

Yes. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in a microwave.

Best Lentil Soup Recipe (Vegan Mediterranean)

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

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).