Thereās nothing quite like a bowl of lentil soup when youāre craving something hearty, wholesome, and satisfying. This vegan lentil soup is loaded with protein-rich lentils, vibrant vegetables, and warming spices ā simmered into a thick, comforting stew that feels like a hug in a bowl.
Itās simple enough for a weeknight dinner, budget-friendly, and meal-prep perfection. Plus, itās endlessly adaptable to whatever veggies you have on hand.
š” Why This Recipe Works
- Protein & fiber rich. Lentils make this soup filling and nourishing.
- One pot wonder. Everything simmers together for maximum flavor.
- Budget-friendly. Lentils and vegetables keep this hearty without breaking the bank.
- Meal-prep hero. Tastes even better the next day and freezes beautifully.
š Ingredients
(Serves 6ā8 bowls)
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups dried lentils (green or brown), rinsed
- 1 can (14 oz / 400 g) diced tomatoes
- 6 cups vegetable broth
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
To Finish
- Juice of 1 lemon (brightens flavor)
- 2 cups fresh spinach or kale, chopped (optional)
Garnishes
- Fresh parsley or cilantro
- Crusty bread or pita on the side
š©āš³ Step-by-Step Instructions
1. SautƩ the aromatics
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic.
2. Add lentils & spices
Mix in lentils, cumin, paprika, thyme, bay leaves, salt, and pepper. Stir until fragrant.
3. Simmer
Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30ā40 minutes, until lentils are tender.
4. Adjust texture
For a creamier soup, blend 2 cups of soup with an immersion blender and stir back in. (Optional.)
5. Finish with freshness
Stir in lemon juice and greens (if using) just before serving.
6. Serve & garnish
Ladle into bowls and top with fresh herbs. Serve with bread for dipping.
š Tips for Best Results
- Choose the right lentils. Green or brown hold their shape; red lentils will cook down for a creamier soup.
- Layer flavors. SautƩing the veggies first builds depth.
- Donāt overcook. Lentils should be tender but not mushy.
- Make it heartier. Add potatoes or quinoa for extra bulk.
- Balance with acid. A squeeze of lemon brings the whole dish to life.
š Variations to Try
- Spiced Lentil Soup: Add turmeric, ginger, and coriander for a warming twist.
- Middle Eastern Style: Stir in cumin, cinnamon, and fresh mint.
- Italian-Inspired: Add basil, oregano, and small pasta.
- Red Lentil Curry Soup: Use red lentils, coconut milk, and curry powder.
š½ Storage & Meal Prep
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Store in portions for up to 3 months.
- Reheating: Warm on stovetop or microwave; add extra broth if too thick.
āØ Comforting, hearty, and nutrient-packed, this vegan lentil soup is proof that simple ingredients can create something truly satisfying. Perfect for cozy nights in or big-batch meal prep.
