Best Lentil Soup Recipe Recipe
This Lentil Soup recipe is infused with Indian spices—nourishing, comforting and healthy, it's vegan, and one of our favorites!
How to Make the Best Best Lentil Soup Recipe
This best lentil soup recipe is the perfect marriage of comfort and nourishment. Infused with warm Indian spices like garam masala, turmeric, and fresh ginger, this vegan-friendly soup is both satisfying and incredibly easy to make. Each spoonful delivers the wholesome goodness of protein-packed lentils combined with aromatic spices that warm you from the inside out.
What makes this lentil soup stand out is the depth of flavor that comes from building a spice foundation early in the cooking process. By toasting the cumin seeds and layering in the garam masala, turmeric, and fenugreek leaves, you create a rich, complex base that transforms simple ingredients into something truly special. The optional coconut milk adds a creamy, luxurious texture that balances the earthy lentils and bright spices beautifully.
Whether you’re looking for a quick weeknight dinner, a healthy lunch, or a cozy meal to share with loved ones, this Indian lentil soup delivers every time. It’s nourishing, naturally vegan, and packed with nutrients—making it a recipe you’ll return to again and again.
Best Lentil Soup Recipe
This Lentil Soup recipe is infused with Indian spices—nourishing, comforting and healthy, it's vegan, and one of our favorites!
Ingredients
Main Ingredients
Spices & Seasonings
Finishing
Instructions
Preparation
- Soak lentils in water for 30 minutes or up to a few hours. This optional step allows lentils to cook more quickly.
- Smash peeled garlic cloves and ginger together into a paste using a mortar and pestle, or mince until very fine.
Cooking
- Sauté onions in coconut oil over medium-high heat for 4-5 minutes until soft and caramelized. Add cumin, celery, and carrots, and stir for another few minutes.
- Add garlic, ginger, tomato puree, garam masala, turmeric, fenugreek leaves, cayenne, salt, and pepper. Stir until well mixed.
- Add drained lentils and broth. Simmer covered for 20-40 minutes (depending on lentil size) until lentils are tender.
- For a creamier consistency, blend half of the soup or use an immersion blender. Taste and adjust salt and heat as needed. Add lemon juice if desired for acidity.
Serving
- Divide soup among bowls. Drizzle each bowl with coconut cream (or stir into the entire pot if preferred) and top with fresh cilantro or parsley.
Notes
- Use any variety of lentils—brown, green, red, black, or French lentils all work beautifully.
- Red lentils will create a creamier soup; brown or green lentils hold their shape better.
- For a lighter version, skip the coconut milk and cream.
- Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Reheat gently on the stovetop, adding broth or water if the soup has thickened.
