# Best Lentil Soup

Best Lentil Soup takes 55 min (10 min prep, 45 min cooking) and serves 4.

Recipe by cookieandkate.com · original: https://cookieandkate.com/best-lentil-soup-recipe/  
Cuisine: Mediterranean · Dish: Soups & stews  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/best-lentil-soup (with step-by-step Cook Mode)

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.

## Ingredients (serves 4)

- 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

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- curry powder
- vegetable broth

## Steps

1. Chop the onion and carrots
2. Pick over and rinse the lentils
3. Remove tough ribs from the collard greens or kale and chop
4. Warm the olive oil in a large Dutch oven or pot over medium heat
5. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent
6. Add the garlic, cumin, curry powder and thyme, and cook until fragrant while stirring constantly
7. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, to enhance their flavor
8. Pour in the lentils, broth and water; add the salt, red pepper flakes, and black pepper
9. Raise heat and bring the mixture to a boil, then partially cover and reduce heat to maintain a gentle simmer, cooking until the lentils are tender but still hold their shape
10. Transfer 2 cups of the soup to a blender, secure the lid with a tea towel over it, and purée until smooth
11. Pour the puréed soup back into the pot (or use an immersion blender to blend a portion of the soup)
12. Add the chopped greens and cook until softened to your liking
13. Remove the pot from heat and stir in the lemon juice
14. Taste and season with more salt, pepper and/or lemon juice, adding more red pepper flakes for spicier soup if desired
15. Serve while hot

## Good to know

### Swaps

- No collard greens or kale on hand? Swap in another sturdy leafy green like spinach, adding it near the end since it wilts faster.
- No curry powder? Use an extra teaspoon of ground cumin plus a pinch of turmeric for a similar warm flavor.
- No fresh garlic? Use 1/2 teaspoon garlic powder in place of the 4 pressed cloves.

### Storing it

Refrigerate in an airtight container for 3-4 days. Reheat on the stovetop or microwave until steaming hot, adding a splash of water or broth if it's thickened too much.

### Making it ahead

The soup can be fully made up to 2 days ahead and refrigerated; flavors deepen as it sits. Add the lemon juice just before serving for the brightest taste.

## Nutrition (per serving, as published by cookieandkate.com)

- Calories: 367 calories
- Protein: 14.5 g
- Carbohydrates: 47.8 g
- Sugar: 10.8 g
- Fiber: 10.8 g
- Fat: 15.5 g
- Saturated fat: 2.2 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1324.1 mg