Skip to content

The Absolute Best Lentil Soup


From The Kitchen 
(Serves 6). 

Lentil soup is a culinary wonder. It’s creamy without any dairy, satisfying and protein-packed without any meat, and easy to make from a handful of kitchen staples. Ease is the name of the game for this soup. There is a bit of soothing chopping and a few cans to open, but no need to bust out the blender. After it simmers for about 20 minutes, you’ll be rewarded with a creamy soup with just a little bit of a tender bite from the lentils and carrots.


2 medium carrots, peeled and chopped
1 medium yellow onion, chopped
4 cloves minced garlic
2 cups dried red lentils
3 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground thyme
½ teaspoon kosher salt
15 ounce can tomato sauce
6 cups low-sodium chicken broth
5 ounces baby spinach


  1. Place lentils in a fine-mesh strainer. Pick through the lentils, discarding any broken or discolored ones. Rinse under cool water until the water runs clear, about 1 minute. Set aside to drain while you cook the vegetables.
  2. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the carrots and onion and sauté until softened, about 5 minutes. Add the garlic, curry powder, ground cumin, dried thyme, and kosher salt. Cook until fragrant, about 1 minute.
  3. Add the lentils, tomato sauce, and chicken broth. Stir to combine and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 18 to 22 minutes.
  4. Remove from the heat and stir in spinach until wilted. Serve immediately.
Previous article Quick and Easy Chicken Noodle Soup
Next article Butternut Squash Soup