Description
This Best Lentil Soup is a hearty, nutritious, and flavorful vegetarian soup that combines brown or green lentils with aromatic spices, fresh vegetables, and leafy greens. Cooked slowly to develop rich flavors, it is finished with a touch of lemon juice for brightness. Perfect as a comforting main course or side dish, this soup provides a wholesome and satisfying meal.
Ingredients
Scale
Base Ingredients
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
Spices
- 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 & Greens
- 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
- Heat olive oil: Warm the extra virgin olive oil in a large Dutch oven or pot over medium heat until shimmering, creating a rich base for the soup.
- Sauté vegetables: Add the chopped onion and carrot, stirring often, and cook until the onion softens and becomes translucent, approximately 5 minutes.
- Add spices and garlic: Stir in the garlic, ground cumin, curry powder, and dried thyme, cooking while stirring constantly for about 30 seconds until fragrant.
- Incorporate tomatoes: Pour in the lightly drained diced tomatoes and cook for a few more minutes, stirring frequently to enhance their flavor.
- Add lentils and liquids: Add the lentils, vegetable broth, and water. Season with 1 teaspoon salt, a pinch of red pepper flakes, and freshly ground black pepper. Bring the mixture to a boil over high heat.
- Simmer the soup: Partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30 minutes or until lentils are tender but still hold their shape.
- Puree part of the soup: Transfer 2 cups of the soup into a blender, blend until smooth, and return it back to the pot. Alternatively, use an immersion blender to blend a portion of the soup directly in the pot.
- Add greens: Stir in the chopped collard greens or kale and cook for an additional 5 minutes until the greens soften to your preference.
- Finish with lemon juice: Remove the soup from heat and stir in 1 tablespoon of lemon juice. Adjust seasoning with more salt, pepper, lemon juice, or red pepper flakes as desired for brightness and spice.
- Serve hot: Ladle the lentil soup into bowls and enjoy while hot. Store leftovers in the refrigerator for up to 4 days or freeze for several months.
Notes
- The soup recipe is inspired by America’s Test Kitchen’s lentil soup and The First Mess’ favorite lentil soup.
- For best results, use a high-powered blender like a Vitamix or an immersion blender for pureeing.
- A 5.5-quart Dutch oven is ideal for cooking this soup evenly and retaining heat.
- If you prefer a thicker soup, blend more of the soup before adding the greens.
- Adjust red pepper flakes to taste for spiciness; start with a pinch and add more if desired.
- This soup freezes well; defrost fully before reheating for best texture.
- Substitute kale for collard greens or vice versa according to availability or preference.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 270 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
