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  • Writer's pictureVann

The Best Lentil Soup from Cookie+Kate

Updated: Mar 31, 2023

This vegan lentil soup recipe from Cookie+Kate is a MUST-TRY!

I whipped it up last night and can attest that it is nothing short of delicious. I’m already looking forward to leftovers. I loved that it was quick and easy to make.

After sautéing onions, carrots in olive oil, I added garlic and spices like cumin, thyme, curry powder to create a flavorful base. Next, green lentils, diced tomatoes, and vegetable broth are added to the pot to simmer for 20-25 minutes or until the lentils were tender.

Next, I pulled out my blender and blended two cups of my cooked soup. After returning this creamy mixture to the pot and adding chopped kale, I cooked the soup for an additional five minutes. I topped it off with a bit of lemon juice and additional seasoning to taste.

The result is a hearty and satisfying soup that's a perfect dish to enjoy throughout Spring, and it's packed with protein, fiber, and other nutrients. Give it a try - you won't be disappointed!


  • 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 teaspoon ground cumin

  • 2 teaspoon ground cumin

  • ½ teaspoon dried thyme

  • 1 large can (28 ounce) diced tomatoes, lightly drained

  • 1 cup brown or green lentils, picked over and rinsed

  • 4 cup vegetable broth

  • 2 cup 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

For a good step-by-step and a short how-to video, be sure to head over to from Cookie+Kate. Be sure to sign up there for more delicious plant-based recipes.


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