Description
This best lentil soup recipe is a hearty, nutritious, and flavorful meal featuring brown or green lentils simmered with vegetables, spices, and greens, finished with a touch of lemon juice for brightness. Perfect for a comforting lunch or dinner, this soup blends a velvety texture with wholesome ingredients for a satisfying experience.
Ingredients
Scale
Soup Base
- 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
Greens & Finish
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
Instructions
- Heat the oil: Warm the olive oil in a large Dutch oven or pot over medium heat until shimmering to add richness to the soup.
- Sauté aromatics: Add the chopped onion and carrot. Cook, stirring often, until the onions are softened and translucent, about 5 minutes.
- Add spices and garlic: Stir in garlic, ground cumin, curry powder, and dried thyme. Cook, stirring constantly, until fragrant, about 30 seconds.
- Cook tomatoes: Pour in the lightly drained diced tomatoes and cook for a few minutes, stirring often to enhance their flavor.
- Add lentils and liquids: Add lentils, vegetable broth, water, salt, red pepper flakes, and black pepper. Bring to a boil over high heat.
- Simmer the soup: Partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes or until lentils are tender but hold their shape.
- Puree portion of soup: Transfer 2 cups of soup to a blender, secure the lid with a towel over it to protect from steam, and blend until smooth. Pour the purée back into the pot. Alternatively, use an immersion blender to puree a portion of the soup.
- Add greens: Stir in the chopped collard greens or kale and cook for 5 more minutes, or until the greens soften to your liking.
- Finish with lemon juice: Remove from heat and stir in 1 tablespoon lemon juice. Adjust seasoning with extra salt, pepper, lemon juice, or red pepper flakes as desired.
- Serve and store: Serve the soup hot. Store leftovers in the refrigerator for up to 4 days or freeze for several months. Defrost before serving.
Notes
- This recipe is inspired by versions from America’s Test Kitchen and The First Mess, combining trusted flavors and techniques.
- Using a high-quality blender like a Vitamix makes puréeing easy and smooth.
- A 5.5-quart Dutch oven provides enough space for cooking this recipe comfortably.
- Adjust the amount of lemon juice and red pepper flakes to match your preferred level of brightness and spice.
- For a thicker soup, puree more of the soup before adding greens.
- Use collard greens or kale, but spinach can be substituted if preferred, added last to avoid overcooking.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
