Why You’ll Love Lentil Soup Recipe
It features lentils, a plant‑based protein and fiber‑rich ingredient, giving the soup both substance and health benefits.
The freshness of vegetables and greens (like kale) adds vibrant color and texture, lifting it above a standard broth.
A simple mix of spices (especially cumin) and a tangy finish (vinegar) give the soup depth and flavor without needing complex steps.
It’s very adaptable — swap greens, use what you have, and it still works.
Leftovers are even better the next day, making it ideal for cooking once and enjoying twice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
extra‑virgin olive oil
1 medium 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)
heaping ½ teaspoon ground cumin
1½ teaspoons sea salt
freshly ground black pepper, several grinds
4 garlic cloves, grated
1 (14‑ounce) can fire‑roasted diced tomatoes (or regular diced tomatoes)
¾ cup dry green lentils (rinsed)
2 tablespoons white wine vinegar
12 fresh thyme sprigs, bundled (or a substitute)
6 cups vegetable broth
½ cup chopped fresh parsley, for garnish
red pepper flakes, for optional garnish
grated Parmesan cheese, for serving (optional)
Directions
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Heat the olive oil in a large pot (or Dutch oven) over medium heat. Add the onion, carrots, celery, diced kale stems, cumin, salt and pepper. Cook, stirring occasionally, for about 8 minutes or until the vegetables begin to soften.
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Stir in the garlic, fire‑roasted tomatoes, lentils, white wine vinegar, thyme bundle, and vegetable broth. Cover and bring to a gentle simmer. Cook for about 25 to 30 minutes, or until the lentils are tender.
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Add the chopped kale leaves and cook for about 5 minutes, until wilted. Remove and discard the thyme bundle. Taste and adjust seasoning as needed (salt, pepper, vinegar).
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Serve the soup in bowls topped with chopped parsley, red pepper flakes if desired, and grated Parmesan cheese if using. For extra comfort, serve with crusty bread.
Servings and timing
Serves: 4 to 6 people
Prep time: ~15 minutes
Cook time: ~45 minutes
Total time: ~1 hour
Variations
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Swap the kale for another leafy green such as fresh spinach or Swiss chard.
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Replace fresh thyme with 1 teaspoon dried thyme if that’s what you have.
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Use a small fennel bulb (diced) instead of celery for a slightly different flavor.
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If you don’t have white wine vinegar, finish the soup with a squeeze of fresh lemon juice for a bright tang.
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To make it non‑vegan (if you’re okay with dairy) you could stir in a bit of cream or top with a swirl of yogurt. Or for extra protein, add in cooked sausage or diced cooked chicken.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. If the soup thickens too much upon chilling, stir in a little water when reheating to reach your desired consistency.
Freezing: Yes, this soup is freezer‑friendly. Allow it to cool to room temperature, then seal it in airtight containers or jars (leave about 1 inch of headspace for expansion). Freeze for up to 3 months.
Reheating: Gently reheat on the stovetop over medium‑low heat, stirring occasionally. Alternatively, microwave in a safe container until warmed through; add a splash of water or broth if needed to loosen.
FAQs
What type of lentils should I use for this soup?
For the best texture, use green or French green lentils, which hold their shape well in soup. Brown lentils are also acceptable. Avoid red lentils for this version, as they tend to become mushy.
Do I need to soak the lentils before cooking?
No soaking is required for the green or French green lentils in this recipe. They cook fully in the pot during simmering.
Can I make this soup vegan?
Yes — the recipe as written is vegan except for the optional Parmesan topping. Simply omit the cheese or use a vegan alternative.
Can I use a different broth besides vegetable?
Absolutely. Chicken broth works well if you’re not vegetarian, or you can use a mix of broth and water in a pinch.
How can I adjust the flavor if it seems bland?
Check your salt and pepper levels first. Then consider adding a bit more vinegar or lemon juice for brightness, or increase the cumin or red pepper flakes for more depth and spice.
Can I make this soup in a slow cooker or Instant Pot?
Yes. For the Instant Pot, sauté the vegetables first, then cook everything (except the kale) on high pressure for about 10 minutes. Stir in the kale afterward. In a slow cooker, cook on low for 6‑8 hours or high for 3‑4 hours, adding the kale during the last 15 minutes.
How can I make this soup spicier?
Add extra red pepper flakes, chili powder, or even a fresh chopped chili during the sautéing process. Hot sauce is a good finishing option too.
What other greens work if I don’t have kale?
Spinach, Swiss chard, collard greens, or arugula all make great substitutes. Just add them at the end so they don’t overcook.
How thick or thin should this soup be?
It should be hearty with a brothy texture. If it thickens too much after chilling, add a splash of water or broth when reheating. For a thicker texture, mash a few lentils against the pot’s side or use slightly less broth.
Can I add other vegetables or protein to this soup?
Yes — diced potatoes, sweet potatoes, cooked sausage, diced chicken, chickpeas, or cooked grains like barley or quinoa are all great additions. Just adjust the broth and seasoning as needed.
Conclusion
This lentil soup is a go-to for weeknights, chilly days, or anytime you want something warm, flavorful, and nourishing. With a handful of pantry ingredients and a few fresh vegetables, you can create a deeply satisfying meal that’s as comforting as it is versatile. Whether you’re keeping it vegan or customizing with your own twists, it’s a recipe you’ll come back to again and again.
