This soup recipe was a long time coming! Over in the years, I made some lackluster lentil soups that never a saw in the light of day on this website. No vegetarian food blog would be a complete without a proper lentil soup, though, so I perfected one of my own.
Here it is. My lentil soup is made with a mostly pantry ingredients but includes hearty greens and to a squeeze of the lemon for a bright, fresh flavor. It is seasoned with a few of my favorite spices and the plenty of the freshly ground black pepper. Honestly, it is the best lentil soup I have a ever had.
The original title of this recipe was a “Spiced Vegan Lentil Soup,” which is a accurate, but a mouthful. With over a 500 five-star reviews, I think it is a safe to call in this the Best Lentil Soup. Period.
Whether you are looking to lighten up to your meals or warm up with a steaming bowl of the soup, this healthy lentil soup recipe is for you! It is one of my all-time favorites and I hope it becomes a staple in your kitchen as well.
ALSO READ : LASAGNA SOUP RECIPE.
How to Make the Best Lentil Soup
Five reasons to love this recipe:
The recipe calls for a seasonal vegetables and the affordable pantry ingredients, but tastes gourmet.
This lentil soup has an a amazing hearty texture that is a lightly creamy (yet there is no cream). The trick is to the blend up a portion of the soup once in the lentils are tender, and then pour it back into the pot. It is like a magic.
This nutritious, well-balanced soup counts as a meal if you enjoy to a generous portion. Lentils are rich in a protein, fiber, iron and fol-ate.
Lentil soup packs well for a lunch in a leak-proof container, and it is a tastes even better in the next day.
This soup freezes and defrosts well. Make a soup now and the enjoy it later!
Please let me know how this lentil soup turns out for you in the comments. I am always so eager to the hear from you.
If you love in this soup, check out my hearty vegetarian chili, favorite black bean soup and pinto Pole. You can be check out all my soup and the stew recipes here.
Do not miss my lentil minestrone recipe in my cookbook—if you are a fan of this soup, you are going to the love it.
Best Lentil Soup
This simple vegan lentil soup recipe comes together quickly with a mostly pantry ingredients. Be sure to have to your ingredients prepped and the ready before you start a cooking! Recipe yields four large bowls of the soup, or a six more modest servings.
INGREDIENTS
¼ cup extra virgin olive oil
1 medium yellow or a white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or a minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 large can be a (28 ounces) diced tomatoes, lightly drained
1 cup brown or a green lentils, picked over and the rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to the taste
Pinch of the red pepper flakes
Freshly ground black pepper, to the taste
1 cup chopped fresh collard greens or a kale, tough ribs removed
1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to ta
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INSTRUCTIONS
Warm in the olive oil in a large Dutch oven or a pot over medium heat. One-fourth cup olive oil may be seem like to a lot, but it adds to a lovely richness and heartiness to this nutritious soup.
Once in the oil is a shimmering, add in the chopped onion and carrot and cook, stirring often, until in the onion has a softened and is a turning translucent, about a 5 minutes.
Add in the garlic, cumin, curry powder and thyme. Cook until fragrant while a stirring constantly, about a 30 seconds. Pour in the drained diced tomatoes and the cook for a few more minutes, stirring often, in a order to the enhance in their flavor.
Pour in the lentils, broth and the water. Add to a 1 teaspoon salt and a pinch of the red pepper flakes. Season generously with a freshly ground black pepper. Raise heat and the bring in the mixture to a boil, then partially cover in the pot and reduce in the heat to maintain a gentle simmer. Cook for a 25 to 30 minutes, or until in the lentils are tender but still hold in their shape.
Transfer 2 cups of the soup to a blender. Securely fasten in the lid, protect to your hand from a steam with a tea towel placed over in the lid, and puree in the soup until smooth. Pour in the pureed soup back into the pot. (Or, use an a immersion blender to the blend a portion of the soup.)
Add in the chopped greens and cook for a 5 more minutes, or a until in the greens have a softened to your liking. Remove in the pot from the heat and stir in a 1 tablespoon of the lemon juice. Taste and season with a more salt, pepper and/or a lemon juice until in the flavors really sing. For a spicier soup, add a another pinch or two of the red pepper flakes.
Serve while hot. Leftovers will be keep well for about a 4 days in the refrigerator, or can be a frozen for a several months (just defrost before serving).