Best Lentil Soup Recipe

Introduction

This Best Lentil Soup is a comforting and hearty dish packed with vibrant vegetables and robust flavors. Perfect for a nourishing meal any day of the week, it combines tender lentils, kale, and aromatic herbs into a satisfying bowl of goodness.

Ingredients

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

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, kale stems, ground cumin, sea salt, and a few grinds of black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften.
2. Step 2: Stir in the grated garlic, fire-roasted diced tomatoes, rinsed lentils, white wine vinegar, bundled thyme sprigs, and vegetable broth. Cover the pot and let it simmer for 25 to 30 minutes, until the lentils are tender.
3. Step 3: Add the chopped kale leaves and cook for an additional 5 minutes until they wilt. Remove the thyme bundle, taste, and adjust seasoning if needed.
4. Step 4: Serve the soup hot, garnished with fresh parsley, a sprinkle of red pepper flakes, and grated Parmesan cheese if you like.

Tips & Variations

• For a smoky flavor, try adding a pinch of smoked paprika along with the cumin.
• Use red lentils instead of green for a creamier texture, but reduce cooking time accordingly as red lentils cook faster.
• If you prefer a thicker soup, blend a portion of it before adding the kale leaves.
• Feel free to substitute kale with spinach or Swiss chard based on what you have on hand.

Storage

Store leftover lentil soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry lentils?

While canned lentils can be used to save time, dry lentils provide better texture and flavor for this soup. If using canned, add them in later and reduce the simmering time accordingly.

Is this soup suitable for vegans?

The soup itself is vegan, but Parmesan cheese is optional for serving. To keep it vegan, omit the cheese or use a plant-based alternative.

Best Lentil Soup Recipe

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★★★★★

4.9 from 476 reviews

• Author: Mariam
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A hearty and nutritious Best Lentil Soup featuring green lentils simmered with fresh vegetables, kale, and aromatic herbs, finished with optional Parmesan cheese for extra flavor. This comforting soup is perfect for a wholesome meal any day of the year.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 medium yellow onion, chopped
• 4 medium carrots, chopped (about 2 cups)
• 2 celery stalks, chopped
• 6 small or 3 large kale leaves, stems finely diced and leaves chopped (8 cups)
• 4 garlic cloves, grated
• 12 fresh thyme sprigs, bundled
• ½ cup chopped fresh parsley (for garnish)

Pantry Staples & Spices

• 2 tablespoons extra-virgin olive oil
• ½ teaspoon ground cumin (heaping)
• 1½ teaspoons sea salt
• Freshly ground black pepper, to taste
• Red pepper flakes, for serving (optional)
• Grated Parmesan cheese, for serving (optional)
• 1 (14-ounce) can fire-roasted diced tomatoes
• ¾ cup dry green lentils, rinsed
• 2 tablespoons white wine vinegar
• 6 cups vegetable broth

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Instructions

1. Sauté Vegetables and Spices: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, celery, diced kale stems, cumin, sea salt, and a few grinds of freshly ground black pepper. Cook while stirring occasionally for about 8 minutes, until the vegetables begin to soften and release their aromas.
2. Add Remaining Ingredients and Simmer: Stir in the grated garlic, fire-roasted diced tomatoes, rinsed green lentils, white wine vinegar, the bundled thyme sprigs, and vegetable broth. Cover the pot and let the soup simmer gently for 25 to 30 minutes, or until the lentils are fully tender and cooked through.
3. Incorporate Kale Leaves and Final Seasoning: Add the chopped kale leaves to the pot and cook uncovered for an additional 5 minutes until the kale is wilted but still vibrant. Remove the thyme sprigs bundle, then taste and adjust seasoning with additional salt or pepper as needed.
4. Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley, a sprinkle of red pepper flakes for heat if desired, and grated Parmesan cheese for extra richness and flavor.

Notes

• This soup can be made vegan by omitting the Parmesan cheese or using a vegan cheese alternative.
• If you prefer a smoother texture, partially blend the soup with an immersion blender before adding the kale leaves.
• For added protein, top with a dollop of Greek yogurt or a poached egg.
• Leftovers store well in the refrigerator for up to 4 days and also freeze nicely.
• If you don’t have white wine vinegar, lemon juice is a good substitute to brighten the flavors.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Lentil Soup, Healthy Soup, Vegetarian Soup, Kale Soup, Comfort Food, Mediterranean Soup, Easy Dinner Recipe