Hearty Lentil Soup with Greens Recipe

BySarah
Jump to Recipe· 4.6 from 12 reviews

If you’re on the lookout for a comforting, nourishing soup that feels like a warm hug from the inside, you’re going to love this Hearty Lentil Soup with Greens Recipe. It’s packed with flavor, vibrant with fresh greens, and so satisfying, whether you’re cooking for yourself or a crowd. Trust me, once you try this, it’s going to become one of those staple recipes you turn to again and again.

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Why This Recipe Works

  • Richness from Olive Oil: The generous olive oil adds a silky texture and deep, hearty flavor you don’t always expect in a lentil soup.
  • Balanced Spices: Cumin, curry powder, and thyme bring warmth and complexity without overpowering the natural earthiness of lentils.
  • Chunky & Smooth Combo: Blending part of the soup creates a creamy body, while still letting you enjoy some lovely texture.
  • Fresh Greens Finish: Adding kale or collard greens at the end keeps them tender but vibrant, boosting nutrition and color.
Hearty Lentil Soup with Greens, healthy lentil soup, vegan lentil soup, comforting vegetable soup, easy green lentil soup - A large white pot filled with a thick, orange-red soup that has visible chunks of diced vegetables like carrots and tomatoes, along with bits of dark green leafy vegetables mixed throughout. The soup has a slightly textured surface with some oil sheen. A wooden spoon with a deep, rounded scoop rests inside the pot, partially submerged in the soup, showing its thickness. The pot has slight brown marks near the edges inside, indicating it has been simmering. The pot sits on a white marbled surface with subtle gray veins. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

All the ingredients in this Hearty Lentil Soup with Greens Recipe play together beautifully. They strike the perfect balance between hearty and fresh, with a few modest flavors that really shine when cooked right. Here’s why I pick these specific ingredients when I’m craving lentil soup.

Hearty Lentil Soup with Greens, healthy lentil soup, vegan lentil soup, comforting vegetable soup, easy green lentil soup - Flat lay of a small white ceramic bowl of extra virgin olive oil, a medium yellow onion peeled and chopped, two peeled and chopped fresh carrots, four whole garlic cloves, a small white bowl with ground cumin powder, a small white bowl with curry powder, a small white bowl with dried thyme, a simple white ceramic dish of diced ripe red tomatoes, a small white bowl filled with brown lentils, a small white bowl of clear vegetable broth, a small white bowl of water, a small white bowl of salt crystals, a small pinch of red pepper flakes on a white ceramic plate, freshly ground black pepper in a small white bowl, a handful of chopped fresh collard greens with ribs removed, and half a fresh medium lemon cut in half placed symmetrically, all arranged with perfect balance and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Extra virgin olive oil: It’s not just for sautéing; this attracts flavor and lends richness that makes the soup feel luxurious.
  • Yellow or white onion: A staple base flavor that sweetens as it gently cooks.
  • Carrots: They add subtle sweetness and a bit of body to the soup.
  • Garlic cloves: Fresh garlic amps up the savory depth.
  • Ground cumin: A warm, earthy spice that complements lentils perfectly.
  • Curry powder: Adds a touch of exotic warmth without overwhelming the dish.
  • Dried thyme: A subtle herb that ties the flavors together.
  • Diced tomatoes (canned): They provide tang and body, especially when lightly drained to avoid diluting the broth.
  • Brown or green lentils: They hold their shape nicely and cook relatively fast, perfect for this recipe.
  • Vegetable broth and water: These create the flavorful base and cooking medium.
  • Salt, pepper, and red pepper flakes: Essential to season and add a hint of heat.
  • Fresh collard greens or kale: Adds bright, leafy texture and nutrition without overpowering the soup.
  • Lemon juice: A splash of acidity right at the end wakes up all the flavors beautifully.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Hearty Lentil Soup with Greens Recipe adapts really well to whatever you have in your kitchen or what you’re craving. I love switching up the greens or turning up the heat. Here are a few ways I’ve personalized it over time that you might want to try.

  • Variation: I’ve tossed in chopped sweet potatoes for a slightly sweeter, heartier feel—perfect for chilly nights.
  • Spicier kick: If you like heat, I bump the red pepper flakes up to ½ teaspoon or add a dash of smoked paprika for a smoky twist.
  • Greens swap: Sometimes I use Swiss chard or even spinach if that’s what’s on hand, adjusting the cooking time just until they soften.
  • Protein boost: Adding cooked smoked sausage or cooked chicken makes it a more filling meal for meat lovers.

Step-by-Step: How I Make Hearty Lentil Soup with Greens Recipe

Step 1: Build Your Flavor Base

First, warm that quarter cup of extra virgin olive oil in a large Dutch oven over medium heat. I know a quarter cup might sound like a lot of oil, but trust me, it’s what makes this soup feel so rich and luxurious. Once it’s shimmering, toss in your chopped onion and carrots. Stir them often and let the onion get soft and translucent—this usually takes about 5 minutes. Watching those veggies soften is like therapy after a long day.

Step 2: Spice It Up

Next, add the garlic, cumin, curry powder, and thyme. Stir it constantly for about 30 seconds, until it smells irresistible—this step wakes up all those amazing zesty flavors. Then add your lightly drained diced tomatoes. Cook them in the mixture for a few minutes while stirring often. It helps develop that lovely, rich tomato flavor without making the soup too watery.

Step 3: The Lentils Go In

Pour in the lentils, vegetable broth, and water, then season with salt, a pinch of red pepper flakes, and plenty of black pepper. Crank up the heat and bring it to a boil. Once boiling, partially cover the pot, reduce the heat to maintain a gentle simmer, and cook for 25-30 minutes. You want the lentils tender but still holding their shape. (Pro tip: Don’t rush this step—you’ll get the best texture by simmering patiently.)

Step 4: Blend a Portion for Creaminess

Take about 2 cups of the soup and carefully transfer it to a blender (or use your immersion blender right in the pot). Cover the lid with a tea towel for safety and purée until smooth. Pour this back into the pot and stir to combine. This blending step creates that perfect creamy texture but keeps the soup nice and chunky in spots. It’s one of my favorite tricks!

Step 5: Add the Greens & Lemon

Stir in your chopped collard greens or kale. Cook for about 5 more minutes, or until the greens have softened but still hold a little bite. Remove from heat and stir in the fresh lemon juice—this little burst of acidity makes the whole bowl come alive. Taste it and add more salt, pepper, lemon, or red pepper flakes if you want it zingier.

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Pro Tips for Making Hearty Lentil Soup with Greens Recipe

  • Don’t Skip Draining Tomatoes: Lightly draining canned tomatoes prevents the soup from being too watery but keeps just enough juice for flavor.
  • Blend Partially for Texture: Pureeing only part of the soup gives you creaminess without losing the satisfying bite of whole lentils.
  • Add Greens Last: Cooking greens briefly at the end preserves their color, nutrients, and fresh taste.
  • Adjustment Seasoning: Don’t be shy about tasting and adding more salt, lemon juice, or red pepper flakes at the end—you want that bright, balanced flavor.

How to Serve Hearty Lentil Soup with Greens Recipe

Hearty Lentil Soup with Greens, healthy lentil soup, vegan lentil soup, comforting vegetable soup, easy green lentil soup - Two white bowls filled with thick lentil soup sit on a round wooden board over a white marbled surface. Each bowl contains a rich brown broth with visible chunks of orange carrots, red tomatoes, and green leafy vegetables. The lentils are scattered throughout, giving a textured look with small round shapes. One bowl shows a silver spoon dipped into the soup, partially covered by the liquid. A dark blue cloth napkin lies beside the bowls, and a half lemon is partially visible on the white marble background. The scene is brightly lit and inviting, photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with a sprinkle of fresh chopped parsley or cilantro and a dollop of plain Greek yogurt or a drizzle of tahini. The creaminess contrasts beautifully with the warm spices and bright lemon, adding a fresh, cool layer to your cozy bowl.

Side Dishes

This soup pairs perfectly with crusty bread—like a sourdough baguette or garlic naan—great for dunking. Sometimes, I serve it alongside a light green salad with a sharp vinaigrette to keep things fresh and balanced.

Creative Ways to Present

For a fancy dinner at home, I’ve served this soup in small cups as an appetizer with mini grilled cheese sandwiches. It instantly makes a simple soup feel restaurant-worthy. Also, consider garnishing with edible flowers or microgreens to impress guests visually.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for about 4 days. When I store it, I like to wait until it’s fully cooled before sealing—this helps keep flavors fresh and prevents condensation.

Freezing

This soup freezes incredibly well. I freeze it in portioned containers for quick meals later on. Just leave out the lemon and fresh greens when freezing and add those fresh at reheating for the best texture and brightness.

Reheating

I reheat gently on the stove over medium-low heat, stirring often to prevent sticking. If needed, add a little water or broth to loosen it up. Then, add fresh lemon juice and a handful of greens right at the end for that fresh pop.

FAQs

  1. Can I use red lentils instead of brown or green lentils in this Hearty Lentil Soup with Greens Recipe?

    Red lentils cook much faster and tend to break down completely, resulting in a mushier soup. If you prefer a creamier, stew-like texture, red lentils work, but I recommend reducing cooking time and possibly skipping the blending step since red lentils naturally dissolve.

  2. What greens work best for this soup?

    I usually reach for collard greens or kale because they hold their shape well without becoming slimy. Swiss chard, spinach, or even mustard greens can also be great alternatives, just add them later in cooking to avoid over-softening.

  3. How do I make this soup vegan?

    This recipe is naturally vegan when made with vegetable broth and no dairy garnishes. Just be sure to use vegetable broth or water for cooking, and enjoy with your favorite plant-based toppings like tahini or avocado slices.

  4. Can I cook this soup in a slow cooker?

    Absolutely! Brown or green lentils work well in a slow cooker. Sauté your aromatics first, then add all ingredients except lemon and greens. Cook on low for about 6-8 hours or high for 3-4 hours. Add lemon juice and greens in the last 15 minutes for best freshness.

Final Thoughts

This Hearty Lentil Soup with Greens Recipe holds a special place in my kitchen because it’s easy, wholesome, and endlessly comforting. Every time I make it, I feel like I’m giving myself the gift of a warm, nutritious meal that doesn’t take a ton of effort. I hope you’ll give it a try and add your own personal touch to make it feel like your own. Cozy up with a bowl of this delicious soup—you deserve it!

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Hearty Lentil Soup with Greens Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 12 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegetarian
Print Recipe

Description

This hearty and nutritious lentil soup combines earthy lentils with fresh vegetables and warming spices for a comforting meal. With a rich olive oil base and a hint of lemon juice, it offers a perfect balance of flavors alongside healthy greens, making it an ideal wholesome soup for any time of year.

Ingredients

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 and Seasonings

  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 teaspoon salt, more to taste
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste

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
  • 1 cup chopped fresh collard greens or kale, tough ribs removed

Finish

  • 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

Instructions

  1. Heat the oil: Warm the olive oil in a large Dutch oven or pot over medium heat until shimmering to create a rich base for the soup.
  2. Sauté vegetables: Add the chopped onion and carrots, cooking while stirring frequently until the onion softens and turns translucent, about 5 minutes.
  3. Add spices and garlic: Stir in the garlic, cumin, curry powder, and thyme, cooking and stirring constantly until fragrant, about 30 seconds, then add the drained diced tomatoes and cook for a few more minutes to enhance their flavor.
  4. Cook lentils: Pour in the lentils, vegetable broth, and water; season with salt, red pepper flakes, and black pepper. Bring the mixture to a boil, then partially cover the pot, reduce heat to a gentle simmer and cook for 30 minutes, or until lentils are tender but intact.
  5. Blend soup: Transfer 2 cups of the soup to a blender, protect your hand from steam with a tea towel, and puree until smooth. Pour the blended soup back into the pot. Alternatively, use an immersion blender to blend part of the soup.
  6. Add greens and simmer: Stir in the chopped collard greens or kale and cook for 5 more minutes until softened.
  7. Finish with lemon and season: Remove from heat, stir in 1 tablespoon lemon juice, and adjust seasoning with additional salt, pepper, lemon juice, or red pepper flakes to taste.
  8. Serve: Serve the soup hot. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.

Notes

  • This soup is inspired by America’s Test Kitchen’s lentil soup and The First Mess’ favorite recipe.
  • Use a high-quality blender like a Vitamix for smooth pureeing and a sturdy Dutch oven such as Le Creuset for even cooking.
  • You can substitute kale for collard greens or omit greens entirely if preferred.
  • Adjust spiciness by increasing red pepper flakes according to taste.
  • Leftover soup freezes well and can be thawed overnight in the refrigerator before reheating.

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 250 kcal
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 10 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 12 g
  • Protein: 12 g
  • Cholesterol: 0 mg

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