Amazing Lentil Soup

This Amazing Lentil Soup is one of my favorite go-to recipes for a light dinner, or as a complement to a rainbow green salad for lunch.

NPR described Lentils as a “legume of all ages” dating as far back as 8000 B.C. Its believed that Daniel’s lifetime around 600 B.C. would have included lentils as part of his meal plan.

This soup is spiced with curry, cumin, and crushed red pepper. The fire-roasted tomatoes adds to the deep flavors in this delicious and satisfying soup. While the lemon provides a nice bright acid note.

Amazing Lentil Soup has 13 key ingredients:

  1. Onion
  2. Carrots
  3. Garlic
  4. Ground cumin
  5. Curry powder
  6. Dried thyme
  7. Crushed red pepper
  8. Coconut aminos
  9. Diced tomatoes (recommend fire-roasted)
  10. Brown or green lentils, dry
  11. Low-sodium vegetable broth
  12. Collard greens or kale
  13. Lemon

Eating this is comforting as being wrapped in a warm blanket on a cold rainy day. It tastes good going down and makes you feel good afterward. The nutrient density of this soup is off the charts, while the low-calorie density doesn’t leave you feeling guilty.

If you like spicy heat, be sure to check out this North African Chickpeas Soup made with harissa. Oh mama, it’s delish!


Top view close up of Amazing Lentil Soup on a green placemat.
Side view of a bowl of Amazing Lentil Soup with carrots and spoon blurred in the background
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Amazing Lentil Soup

  • Total Time: 55 minutes
  • Yield: 4
  • Diet: Vegan


1 onion, chopped

2 carrots, chopped

4 garlic cloves, minced

2 tsp ground cumin

1 tsp curry powder

½ tsp dried thyme

½ tsp crushed red pepper for heat

1 Tbsp coconut aminos

1 28-oz. can diced tomatoes (recommend fire-roasted and their juices)

1 cup dried brown or green lentils, rinsed

4 cups low-sodium vegetable broth

1 cup water

2 cups finely chopped fresh collard greens or kale (or both), with tough ribs removed

1 Tbsp lemon juice

Salt and pepper to taste

Garnish with a small pinch of lemon zest


Heat a large pot over medium heat. Dry-sauté onions and carrots for 4–5 minutes, adding a dash of water if they stick to the pan. Stir in the garlic, cumin, curry, thyme, crushed red pepper and coconut aminos, and cook for another 1–2 minutes. Add in the diced tomatoes and stir until well incorporated.

Add the lentils, broth, and water into the large pot, and increase heat to medium high. Bring soup to a boil, then reduce heat and let simmer covered for 25 to 30 minutes, until lentils are tender.

To give the soup a creamy texture, carefully transfer 1½ to 2 cups of the soup to a blender and puree until smooth and creamy. Use the lid and be careful to protect your hands from the heat. Pour the pureed soup back into the pot and stir.

When lentils are tender, add finely chopped collard greens and cook for 3 to 5 minutes until collards have softened and are bright green. Stir in lemon juice, garnish with a tiny pinch of lemon zest and serve. To freeze soup for later, allow soup to cool to room temperature. Transfer into portion-sized meal prep containers and freeze for up to 4 months.


  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup

Keywords: lentils, soup, curry, tomatoes, collard greens, kale, daniel fast compliant, vegan, lunch, dinner, entree, gluten free, nut free, soy free, daniel fast recipes, low fat

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