freezer friendly soup

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

Best Lentil Soup

extra virgin olive oil

yellow

carrots,

garlic cloves, pressed

cumin

curry powder

thyme

vegetable broth

water

salt, more to taste

red pepper flakes

black pepper,

collard greens

lemon juice (1/2 to 1 medium lemon), to taste

Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.

Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)

Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

I made this for my neighbor who was burning the candle at both ends, trying to get his PODS packed for his big move.  He absolutely loved it!!!
Per my Daughter's request, I am making it tonight for supper

I have made this soup countless times, it's by far the BEST lentil soup I've made - thank you so much for this recipe! I am 5 months postpartum and nursing and always so hungry and this soup is perfect - plus I triple the recipe each time so I can cook less and freeze some. I basically have been living off this soup. And I've had a bunch of house guests who I end up serving it to and they all love it. I've made quite a few of your recipes and I've never been disappointed- you're my favorite food blogger hands down!

https://content.jwplatform.com/videos/6riDF6we.mp4

Watch how to make the best lentil soup in this 1-minute recipe video! This lentil soup is easy to make and tastes incredible!

Best Vegan Lentil Soup Recipe

I made this soup for my big meat eater non-soup lover husband and he loved it.  The flavors are just wonderful. I didn't know what to think about those spices put together but it turned out to be so good. This will definitely be one of my regular recipes from now on.  I did use fire roasted diced canned tomatoes when I made it. I use them whenever I make soup or chili and I think they add more flavor.

Loved this Lentil Soup recipe! Made exactly as written except used chopped frozen spinach in lieu of kale. The only thing I am surprised at is the amount of sodium per serving! Over 1000 mg per serving? Yikes. Any way to reduce that?

Great soup! I didn&lt;t have any tomatoes on hand, so I added the same amount of medium salsa, and left out the red pepper falkes.
Love your site, I have been making your granola for years.

I’ve made this several times with various s improvisations. Today’s are garum masala for curry , 4 celery stalks diced, 14 oz fire roasted tomatoes w chipotle , left over roasted lamb bone,  sour cream on top when served. Phlavidelic!!

I have tried so many lentil soup recipes over the years and have never been happy with any until tonight! Your recipe is absolutely delicious! I used chicken broth as I did not have any vegetable broth and fresh thyme.

Great recipe, so flavorful...for more of a kick, I added freshly grated ginger and Garam masala, an Indian spice!

I’ve made this so many times throughout the years and I absolutely love it. Other than extra heat to suit my taste, it’s perfect just as the recipe states. Serve with grilled cheese for picky eaters and you have a happy home.

This is my absolute go to recipe for every situation. Have made this once every couple weeks for the last couple years and I have to say it may be my favorite food. Thank you for this gem :)

I’ve made this soup a few times and absolutely love it. It freezes well too!
One question though. It seems high in sodium. Is that from the canned tomatoes?
Thanks again for a great recipe!!

I actually save the drained liquid from the tomatoes, and use that as part of the 2 cups of water-  this particular can yielded one cup so I  added only one cup of water.  it's so good I'm afraid to experiment with the ingredients any more than that!  lol-  probably my 4th time making it and my sister only set me the recipe in late fall!!!! thank you!

Made for the first time last night. Excellent. I reduced the salt some using low sodium stock and tomatoes. Also went with spinach. What a great flavor and aroma. Love the cumin and curry. Will definitely make this again!

This soup is amazing, it's by far the best lentil soup I've ever had. The curry powder really makes all the difference. It's so easy and comes together quickly, one of my new favorites!

Soooooo goooood! I'm also surprised at the sodium. I wouldn't have given it a second thought unless someone else would have commented. Guess I should start being mindful of that in cans of stuff (or the vegetable broth?) I just used both from Aldi. Anywhoo, this recipe is still phenomenal and I ate like 3 bowls of it in one sitting!

This soup is one of my absolute favorites to make, and boy is it a crowd pleaser! I love how simple it is and how amazing the flavor is. It is so easily customizable as well, I love to add bell pepper and some extra ginger. This is a perfect soup for when you are feeling under the weather to help heal your body from the inside out.

Great texture!  I added about 1 tsp turmeric too.  Thank you!!

This soup is fantastic! I have been doing it for more than one year and it’s a big hit! My kids love it and guests too! Thank you Kate!

I made your lentil soup last evening.  We love it with the collards and tomatoes... and the olive oil. Goes great with my husband's homemade bread. I did not have curry so I am looking forward to my next batch. I love lentil' so You did a great job coming up with this recipe.
Terry in Trenton' Fl

I love this recipe, it’s one of my favourite soups! If I were to cook the lentils before hand using your other recipe (adding salt, garlic, bay leaves), how would that affect this soup? Would I cook the soup for longer after adding the broth and water to give it a chance to mix?

I couldn’t believe how flavorful this recipe is! I forgot the lemon, but I didn’t miss it with all of the other wonderful flavors. This recipe is a keeper.

Simply the best lentil soup I have ever made or eaten! The curry, cumin and olive oil add a rich, subtle flavor. Wonderful and hearty and comes together quickly. A family favorite here in the Northeast.

Hi Kate. This recipe is DIVINE!! I only had split red lentils in the pantry, so they kind of broke down a lot, therefore there was no need to do the blending of the 2 cups of soup. I had no greens on hand, so used a tablespoon of dried parsley. Thank you so much for a beautiful, healthy, easy, economical recipe.

The recipe was delicious and easy to prep. However, I would not call it a lentil soup but a vegetable soup in a slightly spicy tomato base with some lentils cooked in. I was looking for a tasty, well-seasoned lentil soup that looked and tasted like the tasty classic fare that, by the way, was never bland in my family. I always felt that adding tomatoes to a lentil soup changed it to something else. As long as you get the soup base right and the added spices and herbs to your taste, you can let the lentils shine as they are. But I would not want to leave until I said again that the soup was wonderful for what it was.

This soup is Amazing! The only things I did different was I used fresh thyme, chili power because that’s what I had on hand. I started eating right after I put the kale in because I wanted the bite/crunch and I also used a garden vegetable blend for extra seasoning 
Thank you KATE AND COOKIE 

STACEY

This 15 Bean Soup is sure to fill you up! Not only is it hearty and delicious, but it&#039;s also really easy to make even the moist novice cook can make this recipe.

15 Bean Soup With Kielbasa Sausage (Freezer Friendly)

15 bean soup mixture (discard the seasoning packet)

olive oil

onions

celery

Smoked sausage

garlic

smoked paprika

chili powder

oregano

Chicken broth (low-sodium (3 quarts))

Fire roasted tomatoes (2(15 ounce) cans)

Carrots (peeled and chopped)

Bay leaves

salt and Ground Black Pepper (to taste)

Add the beans to a colander and rinse in cold water. Sort through the beans discarding any debris.

Place the beans in a large pot of water and let soak overnight or at least 8 hours.

Drain and rinse again. Set aside.

For the beans:

Add 4 Tablespoons olive oil to a large Dutch oven or soup over medium-high heat. Add the onions, celery, and carrots. Cook until the vegetables are soft, about 4 minutes.

Reduce the heat to low and add the fire roasted tomatoes, garlic, paprika, chili powder, thyme, oregano, bay leaves, and red pepper flakes. Cook for 1 minutes while stirring constantly.

Add the smoked sausage, beans, and chicken broth.

Increase the heat to medium high and bring the pot to a low boil.

Reduce and simmer until the beans are beans are tender. Season with Kosher salt and freshly ground black pepper to taste.

Remove the bay leaves before serving as they have sharp edges and shouldn&#39;t be eaten.

For the soup:

We love this soup at our house! Thanks so much for linking up at the Unlimited Link Party 84. Shared.

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Best Lentil Soup

Best Lentil Soup

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Top 4 freezer friendly soup recipes from across the web

The most viewed freezer friendly soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Lentil Soup

Best Lentil Soup

Best Lentil Soup

15 Bean Soup With Kielbasa Sausage ...

The most viewed freezer friendly soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine