Description
This hearty and flavorful Best Lentil Soup combines nutritious brown or green lentils with aromatic spices, fresh vegetables, and a hint of lemon juice for a comforting meal. Simmered to tender perfection and finished with fresh greens, it offers a wholesome, satisfying dish perfect for any season.
Ingredients
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
Main Ingredients
- 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
Seasonings and Garnish
- 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
Instructions
- Warm the Oil: Heat the olive oil in a large Dutch oven or pot over medium heat until shimmering. This will create a rich base for the soup.
- Sauté Vegetables: Add the chopped onion and carrot to the pot. Cook, stirring often, until the onion softens and becomes translucent, about 5 minutes.
- Add Spices & Tomatoes: Stir in the garlic, cumin, curry powder, and thyme, cooking until fragrant, about 30 seconds. Then add the drained diced tomatoes and cook for a few more minutes, stirring often to enhance flavor.
- Simmer Lentils: Add the lentils, vegetable broth, water, salt, red pepper flakes, and black pepper. Bring to a boil, then partially cover and reduce to a gentle simmer. Cook for 25 to 30 minutes until lentils are tender but retain shape.
- Blend Soup: Transfer 2 cups of the soup to a blender, holding the lid securely with a towel to protect from steam, and puree until smooth. Return the puree to the pot. Alternatively, use an immersion blender to blend part of the soup.
- Add Greens and Finish: Stir in the chopped collard greens or kale. Cook for an additional 5 minutes until the greens are softened. Remove from heat and stir in lemon juice. Adjust seasoning with more salt, pepper, lemon juice, or red pepper flakes if desired.
- Serve: Serve the soup hot. Leftovers can be refrigerated for up to 4 days or frozen for several months.
Notes
- Use either brown or green lentils, which hold their shape well during cooking.
- The extra olive oil adds richness but can be adjusted for a lighter soup.
- Simmering with spices before adding liquids helps deepen their flavor.
- Partial blending creates a creamy texture while still retaining some lentil chunks.
- Adjust lemon juice to brighten the overall flavor to your liking.
- Leftover soup freezes well; thaw completely before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
