Vegan Lentil Soup Recipe
Warm up with this protein-packed, veggie-loaded vegan lentil soup! Hearty, comforting, and loaded with flavor, it’s perfect for busy nights or meal prepping ahead.
Jump To Recipe
Why I Love This Lentil Soup
When it gets chilly outside, I love a warm bowl of lentil soup cooking away. This recipe is my idea of comfort food – nourishing, packed with flavour, and leaves you satisfied without feeling heavy. The earthy lentils with sweet carrots and a few spices hit the spot.
I love that the soup is versatile and you can customize it more easily. You can change up the spices, throw in whatever vegetables you have, or even blend half for a creamier texture. This recipe works just as well with whatever’s lurking in your fridge as it delivers every time.
Here’s why this soup is my go-to:
- Wholesome protein from lentils keeps me energized for hours.
- It’s perfect for batch cooking and storing leftovers, just tastes better the next day.
- Pairs perfectly with a chunk of crusty bread or a light salad.
This vegan lentil soup is a flavorful and filling dish that is not just something for dinner, it’s a hug in a bowl. I make it at least once a week! I hope you find it as warming and flavorful as I do.
Hearty Vegan Lentil Soup
A rich, protein-packed vegan lentil soup with carrots, celery, and aromatic spices — warming, hearty, and easy to make.
Ingredients
Instructions
- 1
In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.
- 2
Stir in the rinsed lentils, diced tomatoes (with juice), vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil.
- 3
Reduce heat to low and let the soup simmer for 30-35 minutes, or until lentils are tender.
- 4
For a creamier texture, blend a portion of the soup using an immersion blender or regular blender (optional).
- 5
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm, ideally with crusty bread or a side salad.
Notes
Soup will thicken as it sits; add a splash of broth or water when reheating if needed.
Feel free to add spinach or kale during the last few minutes of simmering for extra greens.
You can use either green or brown lentils—avoid red lentils as they become mushy.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Yes, vegan lentil soup freezes very well. Store it in airtight containers for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.
No soaking is necessary for green or brown lentils, as they cook quickly. Just rinse them thoroughly before adding them to the soup.
Absolutely! Sauté aromatics first, then add all the ingredients to your slow cooker and cook on low for 6-8 hours or until lentils are tender.
Yes, the recipe is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free.
Green or brown lentils work best for this recipe, as they hold their shape and offer a hearty texture.
