Best Lentil Soup

Enter lentil soup, the base ingredient of many of the world’s greatest lentils – that most famous of all gourds. When first started making lentil soups way back in 2021 (woah), was initially quite skeptical of it all.

I mean, who’s going to eat soup with a bag of pasta in it? However, after testing the lentils out a little, came to realise that a soup made from lentils is without a doubt the best lentil soup there is.

So much so that lentil soups are now used as the base for many of the world’s famous lentils soup recipes. Benefits of Lentil Soups. Lentil soup is very hearty and filling, especially in the winter when everyone seems to be more health conscious.

The classic recipe calls for cheap pantry ingredients and seasonal fruits, but flavors always taste gourmet. This lentil soup recipe has a wonderful hearty feel, almost as though you lightly stir fry a chunk of the lentil soup while the lentils themselves are still tender.

To avoid soup powder, which turns the lentil mixture into a thick paste, you can use one teaspoon of baking soda instead of the powder. If you are using a traditional lentil recipe, be sure not to add any seasoning to the mixture before putting in the dry ingredients.

If you’re not sure how to make the best lentil soup, fear not – lentil soup is one of the most classic foods from the Italian cuisine. Rich with rich, creamy broth and bursting with flavors of both pork and sausage, lentil soup is a staple of Italian cuisines and one that can be made on your own at home as well.

This quick cooking soup contains a rich blend of vegetables and lentil, which make it a hearty, mouthwatering blend of flavors. While traditional versions use dried ham or other cuts of meat to provide the meat, this dish uses lean pork or even turkey as the main ingredient, which means that it will keep its hearty flavor even if you decide to change up the ingredients. For an even more delicious result, try cooking the soup with some Italian mushrooms.

Best Lentil Soup

Recipe by TiffanieCourse: DinnerCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time



This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.)
  • 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.
  • 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).

Reference : cookieandkate.


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