The idea for this lentil soup came out of necessity. After recipe testing the broth for my homemade vegetable broth post, I had loads left over. Rather than freezing it, I decided to put it to use by making a soup with ingredients I had on hand in my fridge and pantry—a “clean out the kitchen” kind of soup, if you will. And whoa, it ended up so delicious, I just had to share the recipe with you! The process for this soup came from my cauliflower soup recipe. I love pureed soups, but I knew I couldn’t blend ALL of these veggies down. I wanted both chunks of veggies and a thick, creamy base. So, why not blend some of the soup? Fortunately my little experiment worked out beautifully and I ended up with a lentil soup loaded with veggies, but the broth wasn’t thin and watery either. To amp up the flavour in this lentil soup, I added garam masala. It’s the only powdered spice in the whole recipe, but it goes such a long way. It brings out all the flavours, without making this taste like a lentil curry soup. (It will also make your kitchen smell amazing as the soup simmers away on the stove!) LENTIL SOUP VIDEO:
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Olive oilRed onion diced – A yellow or white onion will work too!CeleryCarrotsGarlicTomatoes – Use fresh or canned.Dried brown lentilsGaram masalaSalt and pepperVegetable broth – Here’s how to make vegetable broth.ThymeKale – Use any variety of kale, or swap in spinach or chard.Lime juice
Optional Lentil Soup Garnishes and Pairings
A drizzle of high-quality olive oilRed wine or sherry vinegarRed pepper flakesParsley or cilantroZa’atarHomemade croutonsNaan or crusty bread
How to Make Lentil Soup
This is a pretty standard soup recipe as far as the process goes! Here’s what you’ll need to do. Cook the vegetables. Warm half of the olive oil in a large, deep pot set over medium-high heat. Add the onions, celery, carrot, and garlic. Stir and let the vegetables cook for about 8 minutes, or until softened. Add more ingredients. Stir in the tomatoes, lentils, garam masala, salt, and pepper, then pour in the broth and add the thyme. Simmer. Bring the soup to a boil, then reduce the heat to a simmer and continue to cook for 30 minutes, or until lentils are soft. Puree. Scoop out two cups of soup with liquid and pour into your blender. If you have a glass blender, ensure it cools down a bit first! Press the soup setting or blend until the mixture is smooth and creamy. Finish. Stir the pureed soup mixture back into the pot, then add the kale and lime juice; stir to combine. Ladle into bowls and serve with your favourite toppings.
Tips for Success
Here are my best tips for making perfect lentil soup:
Swapping in different lentil varieties. You can use another type of lentils if you happen to have them on hand. Puy lentils will be a bit firmer, while red lentils will completely break down into the soup. Learn more: How to Cook LentilsUsing an immersion blender. If you have an immersion blender, you can use that instead of a traditional blender to puree the soup just enough to thicken it.Letting the flavours develop. This is the kind of recipe that tastes better after a day or two in the fridge! If you’re planning to make it for dinner, you might just want to make it the night before.
How to Store and Reheat Leftovers
Transfer the soup to an airtight container and refrigerate it for up to 4 to 5 days. Reheat it in the microwave or in a pan on the stovetop.
Can This Be Frozen?
Yes, this lentil soup is great for freezing! Transfer it to a zip-top freezer bag or airtight storage container and freeze it for up to 3 months. You can reheat it from frozen or let it thaw in the refrigerator, then heat it up. Enjoy friends! If you make this vegan lentil soup recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! | WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
