Some soups are good, and then some soups are comfort in a bowl—this vegan lentil soup is the latter.
It’s warm, filling, and packed with hearty lentils, vibrant vegetables, and a perfectly spiced broth that makes every spoonful satisfying.
I remember making this soup for the first time on a chilly evening, hoping for something easy yet nourishing, and it quickly became a staple in my kitchen.
What makes this recipe special? It’s incredibly easy to prepare, uses simple pantry staples, and tastes even better the next day.
Whether you’re looking for a cozy weeknight dinner or a meal-prep-friendly soup to enjoy throughout the week, this lentil soup delivers big on flavor, texture, and nutrition.
Why You’ll Love This Vegan Lentil Soup
This soup isn’t just healthy—it’s packed with deep, rich flavors that make it taste like it’s been simmering all day.
- Wholesome & Satisfying – Lentils provide a hearty texture and protein boost, making this soup filling and nutritious.
- Rich & Flavorful Broth – A blend of garlic, onions, carrots, tomatoes, and warm spices creates a delicious, well-balanced base.
- Easy & Budget-Friendly – Made with simple, inexpensive ingredients, it’s perfect for meal prepping or feeding a crowd.
- Great for Any Diet – Naturally vegan, gluten-free, and protein-rich, making it a great option for all eaters.
Essential Ingredients for the Best Lentil Soup
This soup is built on simple, wholesome ingredients that come together to create deep, complex flavors.
- Lentils – Brown or green lentils hold their shape well and provide a hearty texture.
- Vegetables – A mix of onions, carrots, celery, and tomatoes gives the broth its signature depth.
- Garlic & Spices – A combination of cumin, smoked paprika, and bay leaves enhances the richness of the soup.
- Vegetable Broth – Provides a savory, well-seasoned base for the lentils to soak up.
- Lemon Juice – A squeeze of fresh lemon brightens up the flavors at the end.
How to Make Vegan Lentil Soup
This soup comes together in one pot with minimal effort but maximum flavor.
- Sauté the Aromatics – In a large pot, cook onions, carrots, and celery in olive oil until softened. Add garlic and spices for an extra layer of flavor.
- Add Lentils & Broth – Stir in lentils, diced tomatoes, and vegetable broth, then bring to a gentle simmer.
- Let It Cook – Cover and let the soup simmer for 30-35 minutes, until the lentils are tender. Stir occasionally.
- Finish with Lemon & Herbs – Stir in fresh lemon juice and chopped parsley for brightness. Adjust seasoning to taste.
- Serve & Enjoy – Ladle into bowls and serve with warm crusty bread or over rice for a heartier meal.
The result? A comforting, deeply flavored soup that’s packed with nutrition and perfect for any time of the year.
Best Side Dishes for Vegan Lentil Soup
This soup is satisfying on its own, but it pairs beautifully with simple, fresh sides.
| Side Dish | Why It Works |
|---|---|
| Crusty Bread | Perfect for dipping into the rich, flavorful broth. |
| Garlic Roasted Vegetables | Adds extra texture and warmth to the meal. |
| Simple Green Salad | A refreshing contrast to the hearty lentils. |
| Steamed Rice or Quinoa | Makes the soup even more filling and complete. |
| Avocado Toast | Creamy, rich avocado complements the soup’s earthy flavors. |
| Hummus & Pita | A light yet satisfying pairing with Mediterranean flavors. |
How to Store and Reheat Vegan Lentil Soup
One of the best things about this soup? It tastes even better the next day!
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Best Way to Store Leftovers
- Store in an airtight container in the fridge for up to 5 days.
- Freeze in individual portions for up to 3 months for easy meal prep.
How to Reheat for the Best Texture
- Stovetop: Heat over medium-low heat, adding a splash of broth if needed.
- Microwave: Reheat in 1-minute intervals, stirring in between.
- Avoid Overcooking: Lentils will continue to soften, so warm them just until heated through.
Secrets & Pro Tips for the Best Lentil Soup
Getting lentil soup just right comes down to a few simple tricks.
- Sauté the spices – Cooking the spices with the aromatics enhances their depth.
- Don’t overcook the lentils – They should be tender but not mushy.
- Use fresh lemon juice – It brightens up the flavors and balances the earthiness.
- Let it sit – The flavors deepen as the soup rests, making it even better the next day.
- Add greens – Stir in spinach or kale for an extra nutrient boost.
Frequently Asked Questions
1. Can I use red lentils instead of brown or green lentils?
Red lentils break down more quickly, creating a thicker, creamier soup. If you prefer a heartier texture, stick with brown or green lentils.
2. How can I add more protein to this soup?
For extra protein, you can add chickpeas, white beans, or quinoa while the soup simmers.
3. Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours until the lentils are tender.
4. What’s the best way to thicken lentil soup?
If you prefer a thicker soup, blend a portion of the soup using an immersion blender or mash some lentils with a spoon.
5. Can I freeze this soup?
Absolutely! Let it cool completely, then store in freezer-safe containers for up to 3 months.
Vegan Lentil Soup
Equipment
- Large pot For cooking the soup evenly
- Wooden spoon For stirring the soup as it simmers
- Knife and Cutting Board For chopping vegetables
Ingredients
- 1 cup brown lentils rinsed and drained
- 1 small onion diced
- 2 medium carrots chopped
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 can crushed tomatoes 14 oz can
- 4 cups vegetable broth low sodium preferred
- 1 teaspoon cumin adds warmth and depth
- 1/2 teaspoon smoked paprika for a smoky flavor
- 1 tablespoon lemon juice for brightening flavors
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until softened.
- Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- Add the lentils, crushed tomatoes, and vegetable broth. Bring to a gentle simmer.
- Cover and cook for 30-35 minutes, stirring occasionally, until the lentils are tender.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley, and enjoy with warm bread.
Notes
- For extra protein, add chickpeas or white beans.
- Letting the soup sit for a few hours enhances the flavors.
- For a thicker texture, blend part of the soup with an immersion blender.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!