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.
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Why I Love This Lentil Soup
Whenever the weather cools down, there’s nothing like a hot bowl of lentil soup simmering away. For me, this recipe is the ultimate in comfort food: it’s nourishing, loaded with flavor, and always leaves me satisfied without being heavy. The earthy lentils paired with sweet carrots and a punch of aromatic spices just hit the spot.
One of my favorite things about this soup is just how adaptable it is. You can adjust the spices, add in whatever veggies you have on hand, or even blend half for an extra creamy texture. It’s the kind of recipe that grows with whatever is in your fridge but still 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 hearty vegan lentil soup is more than just a meal—it’s a bowl of comfort and a staple in my weekly rotation. Hope you find it just 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.
