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Hearty Lentil Soup with Greens Recipe

ByCaroline
Jump to Recipe· 4.5 from 11 reviews

I’ve got a cozy, soul-warming recipe to share with you — my absolutely fan-freaking-tastic Hearty Lentil Soup with Greens Recipe. It’s one of those comforting meals that not only tastes incredible but is super nourishing and easy enough to make on a busy weeknight. I love how the lentils get tender and the greens add fresh color and a bit of bite. Keep reading, because I’m going to share every little tip to make this soup a knockout in your kitchen!

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Why This Recipe Works

  • Rich Flavor Base: Sautéing onions, carrots, and garlic in olive oil creates a deeply savory foundation.
  • Balanced Spices: A combination of cumin, curry powder, and thyme adds warmth without overpowering the natural lentil taste.
  • Perfect Texture: Blending a portion of the soup gives it a creamy feel while still keeping some lentils intact for bite.
  • Greens for Freshness: Collard greens or kale add a vibrant, slightly earthy note that elevates the whole dish.
Hearty Lentil Soup with Greens, healthy lentil soup, easy lentil soup recipe, comforting vegetarian dinner, nourishing green 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

Each ingredient in this Hearty Lentil Soup with Greens Recipe plays a role in building layers of flavor and texture. When you choose your ingredients thoughtfully, your soup ends up satisfying and nutritious. Here are what you’ll want on hand and why:

Hearty Lentil Soup with Greens, healthy lentil soup, easy lentil soup recipe, comforting vegetarian dinner, nourishing green 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: Adds richness and helps to gently caramelize the veggies for deeper flavor.
  • Onion: The aromatic base that softens and sweetens when sautéed.
  • Carrots: Their natural sweetness balances the earthiness of lentils.
  • Garlic: Provides a fragrant punch that brightens the whole soup.
  • Ground cumin: Warm, smoky spice that complements lentils beautifully.
  • Curry powder: Adds gentle complexity and just a hint of exotic warmth.
  • Dried thyme: Earthy herb that mingles well with the other spices.
  • Diced tomatoes: Bring acidity and subtle sweetness, cutting through the richness.
  • Brown or green lentils: The hearty core — they keep their shape and offer wonderful texture.
  • Vegetable broth: Infuses the soup with savory depth.
  • Water: Balances consistency so it’s not too thick or thin.
  • Salt, red pepper flakes, black pepper: Essential for seasoning and just a touch of heat.
  • Fresh collard greens or kale: Adds color, fiber, and a fresh bite that contrasts perfectly with the creamy lentils.
  • Lemon juice: A splash of brightness to make all the flavors pop.
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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.

Make It Your Way

I love making this soup my own depending on what I have in my fridge or what I’m craving — and I encourage you to do the same! This Hearty Lentil Soup with Greens Recipe is a fantastic canvas for your creativity and tweaks.

  • Variation: Sometimes I swap collard greens for kale or spinach if that’s what I have on hand, and it works beautifully.
  • Spice it up: If you like your soup with heat, don’t be shy with the red pepper flakes — I add an extra pinch or two when I want a kick.
  • Protein boost: For a heartier meal, I’ve tossed in diced potatoes or even some cooked sausage for an omnivore-friendly touch.
  • Vegan adjustments: This recipe is naturally vegan, but if you want even more depth, a splash of soy sauce or miso paste can deepen the umami.

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

Step 1: Sauté Your Veggies to Build Flavor

Start by warming up that generous ¼ cup of extra virgin olive oil in a large Dutch oven or heavy pot over medium heat. It might seem like a lot of oil, but trust me, it gives this soup such a luxurious mouthfeel that you’ll want to savor. Once it shimmers, toss in your chopped onion and carrots. Stir often as they soften and the onion turns translucent — about 5 minutes. This is where the flavor foundation gets laid, so be patient and enjoy the aroma filling your kitchen.

Step 2: Spice It Up with Garlic and Seasonings

Add the pressed garlic, ground cumin, curry powder, and dried thyme to the pot. Stir constantly, cooking just until you catch that wonderful fragrance—usually around 30 seconds. This step wakes up those spices so they’re vibrant but not bitter. Pour in the lightly drained diced tomatoes, and give it all a few minutes of love, stirring frequently. It’s a simple trick that really deepens the tomato flavor and builds the backbone of the soup.

Step 3: Add Lentils, Broth & Simmer

Time to dump in the lentils, vegetable broth, and water. Stir in the salt, red pepper flakes, and a good grind of black pepper. Crank up the heat to bring it all to a boil, then partially cover the pot, reduce to a gentle simmer, and let the magic happen for 25–30 minutes. Your goal is tender lentils that still hold their shape perfectly—no mushiness here! If you’re ever unsure, just taste a few to check texture as it simmers.

Step 4: Blend & Add the Greens

Once your lentils are just right, carefully ladle about two cups of soup into a blender (or use an immersion blender right in the pot). Blend until silky smooth—this creates that luscious, creamy texture without needing dairy. Stir the purée back into the soup. Then add your chopped collard greens or kale. Cook for another 5 minutes until the greens soften but still pack some texture. This brightens the soup and adds lovely color.

Step 5: Brighten with Lemon & Final Seasoning

Remove the pot from heat and stir in 1 tablespoon of fresh lemon juice. This is a game changer that lifts all the flavors beautifully. Taste and adjust salt, pepper, or lemon juice if needed until the soup is singing. If you’re feeling bold, another pinch or two of red pepper flakes can add welcome warmth here. Serve it piping hot and dig in!

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Tips from My Kitchen

  • Don’t Rush the Sauté: Getting the onions and carrots soft and slightly caramelized gives your soup a natural sweetness that turns it from good to great.
  • Blending Strategy: I usually blend only a portion to keep some lentils intact for texture; fully blending makes it almost like a creamy purée, which is great too if you like smooth soups.
  • Greens Timing: Adding greens right at the end keeps them bright and fresh-tasting without overcooking or making them soggy.
  • Lemon Juice Finishing Touch: Adding lemon last lifts all the flavors and balances the earthy lentils – don’t skip it!

How to Serve Hearty Lentil Soup with Greens Recipe

Hearty Lentil Soup with Greens, healthy lentil soup, easy lentil soup recipe, comforting vegetarian dinner, nourishing green 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

My go-to garnish is a drizzle of extra virgin olive oil or a spoonful of plain yogurt or tahini to add creaminess without heaviness. Sometimes I sprinkle some fresh chopped parsley or cilantro on top for a fresh herbal note. If you want a little crunch, toasted pumpkin seeds or walnuts add a nice textural contrast.

Side Dishes

This soup shines alongside crusty bread—think a warm baguette or whole grain for dipping. I also love pairing it with a crisp green salad with vinaigrette to brighten up the meal. And if you want to make it super filling, some roasted root veggies or a grain bowl side like quinoa or brown rice works beautifully.

Creative Ways to Present

If you’re serving this soup for a cozy dinner party, consider serving it in rustic bowls with a swirl of pesto or a dollop of herbed ricotta on top. Adding edible flowers or microgreens can also make it feel extra special. For a fun twist, try serving portions in hollowed-out bread bowls for the full comforting vibe.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge. It keeps well for about 4 days, and I find the flavors often deepen overnight. Just give it a good stir before reheating because the lentils settle at the bottom.

Freezing

This soup freezes beautifully. I portion it into individual serving containers, cool completely, then freeze for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge for best results.

Reheating

I reheat gently on the stovetop over low-medium heat, stirring often. If it thickens too much, I add a splash of water or broth to loosen it up. Microwave works too — just watch for even heating and stir halfway through.

FAQs

  1. Can I use red lentils instead of brown or green lentils?

    Red lentils cook faster and tend to become mushy, which changes the texture of this soup. If you prefer a softer, more puree-like soup, red lentils work well, but for this recipe’s intended heartiness and bite, brown or green lentils are best.

  2. What greens can I substitute if I don’t have collard greens or kale?

    Spinach, Swiss chard, or even finely chopped mustard greens can be great substitutes. Just add them at the end of cooking since these alternatives tend to cook faster and have a more delicate texture.

  3. Can I make this soup in a slow cooker?

    Yes! You can sauté the veggies and spices first, then add everything except the greens and lemon juice to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the greens and lemon juice about 30 minutes before serving to keep them fresh.

  4. How do I know when the lentils are perfectly cooked?

    The lentils should be tender but still hold their shape without getting mushy. Taste-testing is your best friend here. If they’re firm or crunchy, cook a bit longer; if they’re falling apart, you might have overcooked them slightly.

Final Thoughts

This Hearty Lentil Soup with Greens Recipe has become one of my absolute favorites because it feels like a warm hug in a bowl — nourishing, comforting, and endlessly adaptable. Whether you’re new to cooking with lentils or a seasoned pro, this recipe welcomes you in and rewards you with delicious, wholesome goodness. I can’t wait for you to try making it your own and maybe even sharing it with friends and family. Here’s to many cozy soup nights ahead!

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Hearty Lentil Soup with Greens Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 11 reviews
  • Author: Caroline
  • 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

A hearty and nutritious lentil soup packed with vegetables, spices, and fresh greens, perfect for a warming meal any time of the year.

Ingredients

Main 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
  • 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

Instructions

  1. Heat the oil: Warm the olive oil in a large Dutch oven or pot over medium heat until shimmering, to add richness and heartiness to the soup.
  2. Sauté vegetables: Add the chopped onion and carrots, cooking and stirring often until the onion is translucent and softened, about 5 minutes.
  3. Add spices and garlic: Stir in garlic, cumin, curry powder, and thyme, cooking for about 30 seconds until fragrant while stirring constantly. Then add the drained diced tomatoes and cook for a few more minutes to enhance their flavor.
  4. Add lentils and liquids: Pour in lentils, vegetable broth, and water. Season with salt, red pepper flakes, and black pepper. Bring to a boil over high heat.
  5. Simmer soup: Reduce heat to maintain a gentle simmer, partially cover the pot, and cook for 30 minutes or until lentils are tender yet hold their shape.
  6. Blend part of soup: Transfer 2 cups of the soup to a blender, cover securely, and puree until smooth, then return to pot. Alternatively, use an immersion blender to blend a portion of the soup.
  7. Add greens: Stir in chopped collard greens or kale and cook for an additional 5 minutes until the greens are softened to your liking.
  8. Finish and season: Remove from heat and stir in 1 tablespoon lemon juice. Adjust salt, pepper, lemon juice, and red pepper flakes to taste for balanced flavor.
  9. Serve and store: Serve hot. Refrigerate leftovers for up to 4 days or freeze for several months; thaw before serving.

Notes

  • The soup is inspired by America’s Test Kitchen’s lentil soup and The First Mess’ favorite recipe.
  • A good quality blender such as a Vitamix or an immersion blender works best for pureeing part of the soup.
  • Use a heavy-bottomed Dutch oven like a Le Creuset for even cooking and heat retention.
  • Extra olive oil adds creaminess and depth but can be reduced slightly for a lighter version.
  • Adjust the amount of red pepper flakes to your preferred spice level.
  • Substitute collard greens with kale or other sturdy leafy greens as desired.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 12 g
  • Saturated Fat: 1.8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 12 g
  • Protein: 15 g
  • Cholesterol: 0 mg

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