Hearty Lentil Soup with Greens Recipe

ByLucy
Jump to Recipe· 4.8 from 15 reviews

If you’re craving something cozy, nourishing, and downright delightful, you’re going to love this Hearty Lentil Soup with Greens Recipe. It’s one of those meals that feels like a warm hug after a long day, packed with earthy lentils and vibrant greens that make it both satisfying and healthy. Plus, it’s super easy to make—perfect for busy weeknights or lazy weekends when you want to spend more time savoring and less time fussing in the kitchen.

💚

Why This Recipe Works

  • Rich Layers of Flavor: Spices like cumin, curry powder, and thyme bring warmth and depth that make each spoonful irresistible.
  • Perfect Texture Balance: Pureeing part of the soup gives it a creamy body, while some lentils stay whole for a lovely bite.
  • Greens for Vibrance & Nutrition: Adding fresh kale or collard greens not only brightens the dish but boosts its health benefits.
  • Simple Ingredients, Big Impact: Minimal ingredients come together effortlessly, making the recipe approachable and pantry-friendly.
Hearty Lentil Soup with Greens, healthy lentil soup, easy lentil soup recipe, nourishing vegetable soup, cozy weeknight dinner - 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

This Hearty Lentil Soup with Greens Recipe shines because of the harmony between staple veggies, hearty lentils, and fresh greens. Shopping for fresh produce and good-quality broth really makes a difference, so don’t skimp on those key elements.

Hearty Lentil Soup with Greens, healthy lentil soup, easy lentil soup recipe, nourishing vegetable soup, cozy weeknight dinner - 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 adds richness and smooth texture; I find it elevates the soup’s flavor beautifully when sautéing the veggies.
  • Yellow or white onion: Provides a sweet base flavor when softened, essential for layering taste in the soup.
  • Carrots: They add a subtle sweetness and a bit of bite; peeling them first keeps the soup silky smooth.
  • Garlic cloves: Adds aromatic depth; pressing them releases their full fragrance without bitterness.
  • Ground cumin & curry powder: Together, they bring warm spices that make the soup comforting and interesting.
  • Dried thyme: Offers a subtle earthy note that ties in well with the lentils and greens.
  • Diced tomatoes: Adds acidity and sweetness; draining them lightly helps keep the soup from getting watery.
  • Brown or green lentils: These hold their shape perfectly and provide protein-rich bite.
  • Vegetable broth & water: The broth adds flavor depth, while water helps adjust consistency.
  • Salt, red pepper flakes, black pepper: Crucial for seasoning — balancing the flavors with a little heat and saltiness.
  • Chopped fresh collard greens or kale: Provides vibrant color, texture, and a nutritional boost.
  • Lemon juice: Brightens the entire soup, cutting through richness and balancing earthiness.
📝
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

One of my favorite things about this Hearty Lentil Soup with Greens Recipe is how flexible it is—you can swap out greens, adjust spices, or pump up the heat to suit whatever mood you’re in. It’s your kitchen canvas for goodness.

  • Variation: Sometimes, I stir in a spoonful of Greek yogurt or a sprinkle of feta cheese right before serving for a creamy tang that takes the soup to another level.
  • Greens swap: If kale or collards aren’t your jam, spinach or Swiss chard work beautifully too and cook down quicker.
  • Spice level: I love a little kick, so I often add extra red pepper flakes or a dash of smoked paprika when I want it smoky and spicy.
  • Protein boost: Adding cooked sausage or shredded chicken is great if you want to bulk it up for a heartier meal.

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

Step 1: Sauté the Veggies Until They’re Tender and Glowing

Start by warming your olive oil in a large pot over medium heat—you’ll want it shimmering, not smoking. I use a big heavy-bottomed Dutch oven, which helps everything cook evenly without burning. Toss in your chopped onions and carrots, stirring often. Watch as the onions turn translucent and the carrots soften—this usually takes about 5 minutes. This step is key, as it builds the flavor base that carries your soup.

Step 2: Layer in Aromatics and Spices

Add the garlic, ground cumin, curry powder, and thyme next. Keep stirring for about 30 seconds until everything smells heavenly—putting in the spices early like this to “bloom” them really releases their essence. Then pour in the diced tomatoes—they add a bit of tang and sweetness—let it cook for a few minutes while stirring frequently. This helps the tomatoes deepen in flavor and meld with those spices.

Step 3: Simmer the Lentils to Tender Perfection

Now pour in your lentils, vegetable broth, water, salt, a pinch of red pepper flakes, and freshly ground black pepper. Bring everything to a boil, then lower the heat and partially cover the pot to let it simmer gently. This part takes about 25 to 30 minutes, just until the lentils are tender but still a little firm to the bite—like al dente pasta. Resist the urge to fully cover the pot, so excess liquid can evaporate a bit, thickening the soup nicely.

Step 4: Blend Part of the Soup for Creamy Texture

Here’s a neat trick I swear by: scoop out about two cups of your soup into a blender, holding the lid with a towel to protect from steam. Puree it smooth and stir it back in—it thickens the soup without any cream or thickeners. If you’ve got an immersion blender, it’s even easier to blend right in the pot, just pulsing to avoid over-pureeing.

Step 5: Add Greens and Brighten with Lemon Juice

Toss the chopped kale or collard greens into the pot, cooking for just 5 minutes until they’re tender but still vibrant green. The greens add freshness and nutrition that make the soup feel more substantial and balanced. Finally, stir in lemon juice—this zing is what makes the whole bowl sing. Taste and adjust the salt, pepper, or lemon until it feels just right to you.

💡

Tips from My Kitchen

  • Don’t Rush the Sauté: Softening carrots and onions slowly really lifts the soup’s depth, so take your time here.
  • Partial Blending is Magic: Blending just part of the soup keeps it creamy while preserving texture—a game changer.
  • Lemon Juice Last: Always add lemon juice at the end to preserve its bright, fresh flavor and avoid bitterness.
  • Watch Your Lentils: Check them toward the end to avoid mushy lentils; you want tender but with some bite.

How to Serve Hearty Lentil Soup with Greens Recipe

Hearty Lentil Soup with Greens, healthy lentil soup, easy lentil soup recipe, nourishing vegetable soup, cozy weeknight dinner - 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 often sprinkle a little chopped fresh parsley or cilantro on top for a pop of color and fresh herby zing. A few dashes of good-quality olive oil or a dollop of plain yogurt feels so comforting and adds creaminess without extra fuss.

Side Dishes

Crusty bread is my go-to here—something rustic, perfect for dipping and soaking up every last drop. Sometimes, I grab a side salad with tangy vinaigrette to balance the soup’s earthiness.

Creative Ways to Present

For a dinner party, I like serving it in pretty bowls with a sprinkle of toasted pumpkin seeds or nuts for crunch. You could also swirl in a bright chili oil ribbon to add drama and heat. It’s simple but gets lots of compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge; it keeps beautifully for about 4 days, and flavors deepen overnight—sometimes even better the next day!

Freezing

This soup freezes wonderfully. I pop it into freezer-safe containers or zip bags in meal-size portions, and it’ll last for several months. Just thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. I usually add a splash of water or broth if it’s thickened too much in the fridge. Microwave works fine too, just cover the bowl and stir halfway through to keep it even.

FAQs

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

    Red lentils cook much faster and tend to break down into a mushy texture, which will make the soup more like a puree. If you prefer a smoother soup, red lentils work, but watch the cooking time carefully to avoid overcooking.

  2. What if I don’t have fresh greens—can I use frozen?

    Absolutely! Frozen kale or collards can be used; just add them a bit earlier in the cooking process since they take longer to soften. Drain any excess water from frozen greens before adding to prevent the soup from becoming too watery.

  3. Is this soup suitable for meal prep?

    Definitely! This Hearty Lentil Soup with Greens Recipe holds up well over several days and freezes beautifully, making it one of my favorite go-to meal prep dishes.

  4. How can I make this soup spicier?

    Add more red pepper flakes, a pinch of cayenne, or even a splash of hot sauce to taste. I often start conservatively and then adjust after tasting at the end to get just the right kick.

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

    Yes! Follow the recipe steps for sautéing the veggies and spices, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until lentils are tender. Add greens in the last 30 minutes and lemon juice just before serving.

Final Thoughts

This Hearty Lentil Soup with Greens Recipe has become such a staple in my kitchen—it’s reliable, comforting, and always hits the spot. Whether you’re new to cooking lentils or a seasoned home chef, I promise you’ll find it satisfying and easy to make your own. Give it a try—I have a feeling it’s going to become one of your favorite go-to soups too.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hearty Lentil Soup with Greens Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 15 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian
Print Recipe

Description

A hearty and nutritious lentil soup featuring aromatic spices, fresh vegetables, and a touch of lemon for brightness. This comforting recipe blends a portion of the soup to create a creamy texture while retaining some whole lentils for bite.

Ingredients

Vegetables and Aromatics

  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed or minced
  • 1 cup chopped fresh collard greens or kale, tough ribs removed

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

Liquids and Other Ingredients

  • ¼ cup extra virgin olive oil
  • 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

Instructions

  1. Heat Olive Oil: Warm the olive oil in a large Dutch oven or pot over medium heat until shimmering, which will infuse richness into the soup.
  2. Sauté Vegetables: Add the chopped onion and carrot to the pot, cooking and stirring often until the onion softens and becomes translucent, about 5 minutes.
  3. Add Spices and Tomatoes: Stir in garlic, cumin, curry powder, and thyme; cook for 30 seconds until fragrant. Add drained diced tomatoes and cook for a few minutes, stirring often to enhance their flavor.
  4. Simmer Lentils: Pour in lentils, vegetable broth, and water. Season with salt, red pepper flakes, and black pepper. Bring to a boil over high heat, then partially cover and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until lentils are tender but still hold their shape.
  5. Blend Portion: Transfer 2 cups of the soup into a blender, securely fasten the lid, and purée until smooth. Alternatively, use an immersion blender to blend a portion. Pour the puréed soup back into the pot and stir to combine.
  6. Add Greens and Finish Cooking: Stir in the chopped collard greens or kale and cook for 5 minutes until softened to your liking. Remove from heat and stir in lemon juice.
  7. Adjust Seasoning and Serve: Taste and adjust salt, pepper, lemon juice, and red pepper flakes for desired flavor and heat. Serve hot immediately. Leftovers refrigerate well for 4 days or freeze for several months.

Notes

  • The olive oil adds richness and depth, but it can be reduced slightly if desired.
  • Lemon juice brightens the flavors; start with 1 tablespoon and add more to taste.
  • Use a sturdy blender like a Vitamix or an immersion blender for easy puréeing.
  • Collard greens or kale can be substituted with spinach or Swiss chard depending on availability.
  • Leftover soup freezes well; thaw overnight in the fridge before reheating gently on the stovetop.
  • This soup is inspired by America’s Test Kitchen’s lentil soup and The First Mess’ favorite lentil recipe.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 580 mg
  • Fat: 12 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 15 g
  • Protein: 15 g
  • Cholesterol: 0 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star