Description

Craving a wholesome, veggie-packed soup that’s both comforting and bursting with flavor? The Best Lentil Soup, rated 4.96 from 681 votes, is your answer! This vegetarian recipe combines green lentils, fresh vegetables, and aromatic herbs in a rich, savory broth, perfect for pairing with crusty bread.

Ingredients

To make the Best Lentil Soup for 4–6 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:

Extra-Virgin Olive Oil (2 tbsp): Creates a rich base for sautéing.
Medium Onion (1, chopped): Adds sweet, savory depth.
Medium Carrots (4, chopped, about 2 cups): Brings sweetness and texture.
Celery Stalks (2, chopped): Provides crunch and subtle flavor.
Kale (6 small or 3 large leaves, stems finely diced, leaves chopped, about 8 cups): Adds nutrient-rich greens.
Ground Cumin (heaping ½ tsp): Brings warm, earthy flavor.
Sea Salt (1½ tsp, plus more to taste): Enhances overall flavor.
Freshly Ground Black Pepper: Adds a mild kick.
Garlic Cloves (4, grated): Offers aromatic depth.
Fire-Roasted Diced Tomatoes (1 can, 14 oz): Creates a rich, smoky base.
Dry Green Lentils (¾ cup, rinsed): Provides protein and heartiness.
White Wine Vinegar (2 tbsp): Adds bright, tangy acidity.
Fresh Thyme Sprigs (12, bundled): Infuses herbal, earthy notes.
Vegetable Broth (6 cups): Forms the savory base.
Fresh Parsley (½ cup, chopped, for garnish): Adds a fresh, vibrant touch.
Red Pepper Flakes: Offers optional heat.
Grated Parmesan Cheese (optional, for serving): Adds savory richness.

Substitutions and Variations:

Lentils: Swap green lentils with brown lentils or red lentils (adjust cooking time for red lentils, about 15–20 minutes).
Kale: Replace with spinach, Swiss chard, or omit for a simpler soup.
Tomatoes: Use regular diced tomatoes or 2 cups fresh diced tomatoes.
Broth: Substitute with chicken broth for a non-vegetarian version or low-sodium broth.
Add-Ons: Include diced potatoes, zucchini, or mushrooms for extra heartiness.
Vegan: Omit Parmesan or use a vegan cheese alternative (as noted).
Gluten-Free: Ensure broth is gluten-free (check labels).
Spicy Kick: Increase red pepper flakes or add a diced jalapeño.

Why These Ingredients Matter: The lentils provide protein and fiber, while the vegetables add nutrients and texture. The fire-roasted tomatoes and spices create a rich, savory broth, and the optional Parmesan adds a luxurious touch, making this a balanced, wholesome meal perfect for vegetarian or vegan diets.

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Instructions

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, heat 2 tbsp extra-virgin olive oil over medium heat.
Add 1 chopped medium onion, 2 cups chopped carrots (4 medium), 2 chopped celery stalks, finely diced kale stems (from 6 small or 3 large leaves), heaping ½ tsp ground cumin, 1½ tsp sea salt, and several grinds of black pepper.
Cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.

Tip: Chop vegetables uniformly for even cooking, and dice kale stems finely to blend into the soup.

Step 2: Build the Broth

Stir in 4 grated garlic cloves, 1 can (14 oz) fire-roasted diced tomatoes, ¾ cup rinsed green lentils, 2 tbsp white wine vinegar, 12 bundled fresh thyme sprigs, and 6 cups vegetable broth.
Cover and simmer for 25–30 minutes, until the lentils are tender.

Tip: Grate garlic for a smoother texture, and bundle thyme sprigs with kitchen twine for easy removal.

Step 3: Add Kale and Finish

Add the chopped kale leaves (8 cups) and cook for 5 minutes, until wilted.
Remove the thyme bundle.
Season to taste with additional salt and black pepper.

Tip: Add kale leaves at the end to maintain their vibrant color and texture.

Step 4: Garnish and Serve

Serve hot, topped with ½ cup chopped fresh parsley, a pinch of red pepper flakes, and grated Parmesan cheese (if using).

Tip: Garnish just before serving for maximum freshness, and serve immediately for the best flavor