Indian-Spiced Easy Lentil Soup

This flavourful Indian-spiced lentil soup is simple to make and packed with veggies for a filling meal!

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:

What You Will Love About this Easy Lentil Soup Recipe

If you’re looking for a cozy, nourishing meal that basically makes itself, this is the best lentil soup recipe to keep on repeat. Here’s why you’ll love it:

• It’s genuinely easy. Just a little chopping, then everything simmers away in one pot while you go about your day.
• It’s budget-friendly. Dried lentils, a few veggies, and pantry spices come together into a hearty meal that stretches your grocery dollars.
• It’s cozy and satisfying. Blending a portion of the soup creates a thick, creamy base while leaving plenty of tender lentils and veggie chunks for texture.
• It’s warmly spiced. A single tablespoon of garam masala does all the heavy lifting, giving the soup rich, layered flavor without a long spice list.
• It’s wholesome and filling. Protein- and fiber-packed lentils plus kale make this vegan lentil soup a feel-good meal on its own or with crusty bread.
• It’s meal-prep friendly. It keeps and freezes beautifully, so leftovers taste just as good (if not better) the next day.

Ingredients for this Easy Lentil Soup

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 oil
• Red onion diced – A yellow or white onion will work too!
• Celery
• Carrots
• Garlic
• Tomatoes – Use fresh or canned.
• Dried brown lentils
• Garam masala
• Salt and pepper
• Vegetable broth – Here’s how to make vegetable broth.
• Thyme
• Kale – 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 oil
• Red wine or sherry vinegar
• Red pepper flakes
• Parsley or cilantro
• Za’atar
• Homemade croutons
• Naan or crusty bread

How to Make Easy 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.

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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.

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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.

Vegan Lentil Soup 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 Lentils
• Using 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.

Easy Lentil Soup Recipe Variations and Substitutions

One of the best things about this easy lentil soup recipe is how flexible it is. Here are some simple swaps to make it your own with whatever you have on hand:

• Lentils: Brown lentils are our go-to for their tender-but-hold-their-shape texture. Green or Puy lentils work too and stay a bit firmer, while red lentils will break down completely for a smoother, thicker soup.
• Greens: No kale? Swap in spinach, Swiss chard, or collard greens. Add tender greens like spinach right at the end so they just wilt.
• Tomatoes: Fresh chopped tomatoes and canned diced tomatoes are interchangeable here, so use whichever you have.
• Spices: Garam masala gives this soup its signature warmth, but curry powder or a mix of cumin and coriander will also be delicious if that’s what’s in your cabinet.
• Broth: Any good vegetable broth works. For an even richer, creamier soup, swap a cup of the broth for full-fat coconut milk.
• Acid: Lime juice brightens everything up at the finish, but lemon juice or a splash of apple cider vinegar will do the same job.
• Extra veggies: Feel free to toss in diced sweet potato, zucchini, or bell pepper along with the other vegetables to bulk things up.

How to Store and Reheat Vegan Lentil Soup

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!