Home Simple Vegan Vegan Recipes Vegan Lentil Soup – Food with Feeling

Vegan Lentil Soup – Food with Feeling

Vegan Lentil Soup – Food with Feeling

Bringing you major warm, cozy and comforting vibes with this Vegan Lentil Soup! This soup recipe is so easy to make and it’s loaded with nourishing vegetables, warm spices and lentils, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!

It’s comfort food season! And there’s just about nothing more comforting than a bowl of hot soup to warm the body and soul. My family loves when they smell a big pot of my vegan lentil soup cooking away on the stove. This flavorful soup is the perfect meal for a chilly day! It’s thick, creamy and so satisfying.

Why you’ll love this recipe

  • It’s healthy. Lentils are a great vegan or vegetarian option because they are full of plant-based protein and fiber. Plus, this soup is full of vitamin B, iron, folate, and other nutrients. 
  • It’s budget-friendly. Lentils and all of the other ingredients in this recipe are very affordable, which makes this a great meatless dinner to serve the family. 
  • Delicious and flavorful. The flavors in this lentil soup come from the earthy turmeric and warm cumin. Add some fresh lemon to pull it all together. So delicious!
up close shot of a bowl of brown lentil soup with carrots in it and a spoon coming out the side

Ingredients needed

Vegan lentil soup is made with wholesome, everyday ingredients. It’s the creamiest, coziest meal, perfect for cool fall or winter nights. Here are the ingredients needed:

  • Lentils. I usually use green lentils but brown will work as well! I haven’t tried this with red lentils and I worry that the soup might end up a bit too mushy. So if using red, proceed at your own caution.
  • Onion + Garlic. A must in any good soup recipe!
  • Carrots. Technically these are optional, but I love the extra sweetness and nutrition that they offer.
  • Vegetable broth. Any kind you have will work well! I’ve been loving the Better than Bouillon Vegetable Base lately.
  • Crushed tomatoes. They add liquid and great flavor to the soup.
  • Spices. For delicious warm flavor, we’re using a blend of cumin, thyme, and curry powder. We’re also adding 2 bay leaves.
  • Lemon juice + zest. For some added freshness!

How to make this recipe

I’ve been making a version of this lentil soup for many years now. It’s typically a “throw a bunch of stuff in the pot” situation, but I finally managed to write it down into a cohesive recipe for you. It’s so super simple and very satisfying! Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

  1. Sauté veggies. Heat a large pot over medium heat and add in the oil. Once hot, add in the onion and garlic and cook for 3 minutes. Next, add in the carrots and cook until they begin to soften, about 8-10 minutes.
  2. Add all other ingredients. Increase the heat and add in the remaining ingredients minus the lemon juice and zest: dried lentils, crushed tomatoes, broth, cumin, thyme, curry powder, bay leaves, salt + pepper. Stir well to combine.
  3. Simmer soup. Bring to a simmer and reduce heat as necessary so that it’s at a very gentle simmer. Cover and cook for 30-35 minutes, stirring frequently.
  4. Serve. Once cooked, remove the bay leaves and add in the lemon juice + zest. Ladle into bowls and ENJOY!
large pot of vegan lentil soup with veggies. a ladle is dipping into the pot to pull up a scoop full of the soup

Tips for recipe success

  • Sort the lentils. Before cooking, quickly sift through the lentils to remove any small debris or pebbles. Wash/rinse the lentils thoroughly.
  • Simmer gently. Lentils can easily get mushy if they are cooked on too high of a heat. Simmer the soup gently for soft, but not mushy lentils.
  • Change up the texture. To make the soup creamier with less texture, transfer about 1/4 to 1/2 of cooked soup to a blender. Blend until smooth and then stir back into the soup. Alternatively, you can use an immersion blender to do this.
  • Thin the soup. We like this soup thick and hearty, but if you’d like it thinner, add in some additional vegetable broth or stock.

Frequently asked questions

Is lentil soup really good for you?

Yes! Lentils are a highly nutritious food. They are rich in minerals, protein, and fiber while also being low in calories. Plus, the soup is filled with lots of other wholesome ingredients.

Do lentils need to be soaked before making soup?

No! Lentils do not need to be soaked before making this recipe. Once you’ve rinsed them off, they cook in the soup. Having the lentils cook slowly in the soup lends a delicious flavor and hearty texture. In other recipes that call for lentils, soaking them can cut down cooking time.

What does lentil soup taste like?

This soup is deeply savory and perfectly rich with a subtle sweetness from the carrot and tomatoes. It also tastes fresh and lively thanks to the lemon juice and zest that are added in at the end. This soup is very thick, hearty, and filling.

Serving suggestions

  • Salad. A light, fresh green salad pairs so nicely with this flavorful soup.
  • Grilled cheese. We love dipping a classic grilled cheese sandwich into this soup. So good!
  • Bread. Crusty bread, pita or naan bread is an easy, yet satisfying counterpart to lentil soup.
up close shot of a bowl of brown lentil soup with carrots in it

Storage recommendation

  • Leftovers. Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
  • Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional broth as needed to thin the soup. You can also rewarm this soup in the microwave.
  • Freeze. Place leftover soup that is completely cooled in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

See how to make this recipe:

Print

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Description

Bringing you major warm, cozy and comforting vibes with this Vegan Lentil Soup! This soup recipe is so easy to make and it’s loaded with nourishing vegetables, warm spices and lentils, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!



  1. Heat a large pot over medium heat and add in the oil. Once hot, add in the onion and garlic and cook for 3 minutes.
  2. Next add in the carrots and cook until they begin to soften, about 8-10 minutes.
  3. Increase the heat and add in the remaining ingredients minus the lemon juice and zest: dried lentils, crushed tomatoes, broth, cumin, thyme, curry powder, bay leaves, salt + pepper. Stir well to combine.
  4. Bring to a simmer and reduce heat as necessary so that it’s at a very gentle simmer. If the stove is too hot then you may end up with mushy lentils. Cover and cook for 30-35 minutes, stirring frequently.
  5. Remove the bay leaves and add in the lemon juice + zest.
  6. You can serve the soup AS IS or make it a bit creamier by blending 1/4-1/2 of the soup. I do this using an immersion blender but you can also (carefully!) transfer some of the soup to a blender, blend, and then pour it back into the pot. I like my soup quite thick but you can add another cup of water or broth if desired.
  7. Serve and ENJOY!

Notes

*I do not recommend using red lentils in this recipe

  • Leftovers. Store leftover red lentil soup in an airtight storage container in the refrigerator for up to 5 days.
  • Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional broth as needed to thin the soup. You can also rewarm this soup in the microwave.
  • Freeze. Place leftover soup that is completely cooled in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: soup
  • Method: stovetop
  • Cuisine: american

Keywords: vegan soup, vegan lentil soup, lentil vegetable soup

Vegan Lentil Soup

Vegan Lentil Soup – Food with Feeling | Simple Vegan
Home Simple Vegan Vegan Recipes Vegan Lentil Soup – Food with Feeling

Vegan Lentil Soup – Food with Feeling

Vegan Lentil Soup – Food with Feeling

Bringing you major warm, cozy and comforting vibes with this Vegan Lentil Soup! This soup recipe is so easy to make and it’s loaded with nourishing vegetables, warm spices and lentils, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!

It’s comfort food season! And there’s just about nothing more comforting than a bowl of hot soup to warm the body and soul. My family loves when they smell a big pot of my vegan lentil soup cooking away on the stove. This flavorful soup is the perfect meal for a chilly day! It’s thick, creamy and so satisfying.

Why you’ll love this recipe

  • It’s healthy. Lentils are a great vegan or vegetarian option because they are full of plant-based protein and fiber. Plus, this soup is full of vitamin B, iron, folate, and other nutrients. 
  • It’s budget-friendly. Lentils and all of the other ingredients in this recipe are very affordable, which makes this a great meatless dinner to serve the family. 
  • Delicious and flavorful. The flavors in this lentil soup come from the earthy turmeric and warm cumin. Add some fresh lemon to pull it all together. So delicious!
up close shot of a bowl of brown lentil soup with carrots in it and a spoon coming out the side

Ingredients needed

Vegan lentil soup is made with wholesome, everyday ingredients. It’s the creamiest, coziest meal, perfect for cool fall or winter nights. Here are the ingredients needed:

  • Lentils. I usually use green lentils but brown will work as well! I haven’t tried this with red lentils and I worry that the soup might end up a bit too mushy. So if using red, proceed at your own caution.
  • Onion + Garlic. A must in any good soup recipe!
  • Carrots. Technically these are optional, but I love the extra sweetness and nutrition that they offer.
  • Vegetable broth. Any kind you have will work well! I’ve been loving the Better than Bouillon Vegetable Base lately.
  • Crushed tomatoes. They add liquid and great flavor to the soup.
  • Spices. For delicious warm flavor, we’re using a blend of cumin, thyme, and curry powder. We’re also adding 2 bay leaves.
  • Lemon juice + zest. For some added freshness!

How to make this recipe

I’ve been making a version of this lentil soup for many years now. It’s typically a “throw a bunch of stuff in the pot” situation, but I finally managed to write it down into a cohesive recipe for you. It’s so super simple and very satisfying! Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

  1. Sauté veggies. Heat a large pot over medium heat and add in the oil. Once hot, add in the onion and garlic and cook for 3 minutes. Next, add in the carrots and cook until they begin to soften, about 8-10 minutes.
  2. Add all other ingredients. Increase the heat and add in the remaining ingredients minus the lemon juice and zest: dried lentils, crushed tomatoes, broth, cumin, thyme, curry powder, bay leaves, salt + pepper. Stir well to combine.
  3. Simmer soup. Bring to a simmer and reduce heat as necessary so that it’s at a very gentle simmer. Cover and cook for 30-35 minutes, stirring frequently.
  4. Serve. Once cooked, remove the bay leaves and add in the lemon juice + zest. Ladle into bowls and ENJOY!
large pot of vegan lentil soup with veggies. a ladle is dipping into the pot to pull up a scoop full of the soup

Tips for recipe success

  • Sort the lentils. Before cooking, quickly sift through the lentils to remove any small debris or pebbles. Wash/rinse the lentils thoroughly.
  • Simmer gently. Lentils can easily get mushy if they are cooked on too high of a heat. Simmer the soup gently for soft, but not mushy lentils.
  • Change up the texture. To make the soup creamier with less texture, transfer about 1/4 to 1/2 of cooked soup to a blender. Blend until smooth and then stir back into the soup. Alternatively, you can use an immersion blender to do this.
  • Thin the soup. We like this soup thick and hearty, but if you’d like it thinner, add in some additional vegetable broth or stock.

Frequently asked questions

Is lentil soup really good for you?

Yes! Lentils are a highly nutritious food. They are rich in minerals, protein, and fiber while also being low in calories. Plus, the soup is filled with lots of other wholesome ingredients.

Do lentils need to be soaked before making soup?

No! Lentils do not need to be soaked before making this recipe. Once you’ve rinsed them off, they cook in the soup. Having the lentils cook slowly in the soup lends a delicious flavor and hearty texture. In other recipes that call for lentils, soaking them can cut down cooking time.

What does lentil soup taste like?

This soup is deeply savory and perfectly rich with a subtle sweetness from the carrot and tomatoes. It also tastes fresh and lively thanks to the lemon juice and zest that are added in at the end. This soup is very thick, hearty, and filling.

Serving suggestions

  • Salad. A light, fresh green salad pairs so nicely with this flavorful soup.
  • Grilled cheese. We love dipping a classic grilled cheese sandwich into this soup. So good!
  • Bread. Crusty bread, pita or naan bread is an easy, yet satisfying counterpart to lentil soup.
up close shot of a bowl of brown lentil soup with carrots in it

Storage recommendation

  • Leftovers. Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
  • Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional broth as needed to thin the soup. You can also rewarm this soup in the microwave.
  • Freeze. Place leftover soup that is completely cooled in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

See how to make this recipe:

Print

clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Description

Bringing you major warm, cozy and comforting vibes with this Vegan Lentil Soup! This soup recipe is so easy to make and it’s loaded with nourishing vegetables, warm spices and lentils, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!



  1. Heat a large pot over medium heat and add in the oil. Once hot, add in the onion and garlic and cook for 3 minutes.
  2. Next add in the carrots and cook until they begin to soften, about 8-10 minutes.
  3. Increase the heat and add in the remaining ingredients minus the lemon juice and zest: dried lentils, crushed tomatoes, broth, cumin, thyme, curry powder, bay leaves, salt + pepper. Stir well to combine.
  4. Bring to a simmer and reduce heat as necessary so that it’s at a very gentle simmer. If the stove is too hot then you may end up with mushy lentils. Cover and cook for 30-35 minutes, stirring frequently.
  5. Remove the bay leaves and add in the lemon juice + zest.
  6. You can serve the soup AS IS or make it a bit creamier by blending 1/4-1/2 of the soup. I do this using an immersion blender but you can also (carefully!) transfer some of the soup to a blender, blend, and then pour it back into the pot. I like my soup quite thick but you can add another cup of water or broth if desired.
  7. Serve and ENJOY!

Notes

*I do not recommend using red lentils in this recipe

  • Leftovers. Store leftover red lentil soup in an airtight storage container in the refrigerator for up to 5 days.
  • Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional broth as needed to thin the soup. You can also rewarm this soup in the microwave.
  • Freeze. Place leftover soup that is completely cooled in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: soup
  • Method: stovetop
  • Cuisine: american

Keywords: vegan soup, vegan lentil soup, lentil vegetable soup

Vegan Lentil Soup