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This Vegan Lentil Soup Recipe is made with a classic mirepoix, hearty French green lentils, savory broth and the perfect combination of spices. Enjoy a bowl with crusty bread for dunking. Vegan, Gluten-Free, Grain-Free.
This traditional Vegan Lentil Soup is the best, ultimate budget-friendly, veggie-packed recipe. No need to fuss over hard-to-find ingredients or complicated instructions to enjoy a hearty lentil soup at home with 19 grams of protein to boot! This one-pot soup is guaranteed to win a spot on the meal plan rotation with its ease and flavor.
Table of Contents
A Fresh Twist on Canned Lentil Soup
Growing up vegetarian, I loved canned lentil soup. It was quick, easy to heat up, and always stocked in my childhood pantry. This homemade version is equally nostalgic, but with a fresh twist and a few flavor upgrades. You simply can’t beat homemade!
Take advantage of the storage and freezer instructions and have a stash in the freezer to enjoy year-round.
What You Need for Lentil Soup
This hearty lentil soup includes the fundamentals of any good soup:
- A mirepoix: Tons of soup recipes start with sauteing a blend of yellow onion, carrots, and celery for a reason – it lays the foundation for a flavorful soup.
- A blend of seasonings: Here we’re using Italian seasoning blend, paprika, cumin, bay leaves, and black pepper.
- Broth: I opted for good ol’ fashioned vegetable broth and crushed tomatoes for the perfect cozy tomato broth. If you want a richer, more savory tasting lentil soup, go for vegan “beef” broth.
- Lemon juice: Any hearty soup needs a splash of bright acidity to balance the rich and hearty flavors.
- Plant-based protein: This isn’t a crucial ingredient in every soup per se, but it is when you’re looking to serve a bowl of vegan soup as a stand alone main dish. I personally love the heartiness of green lentils (sometimes called French lentils), but brown lentils will work in a pinch.
Do you only have red lentils on hand? Check out these popular blog favorites: Feel-Good Red Lentil Soup, Creamy Coconut & Red Lentil Soup, and this Sweet Potato, Red Lentil, and Peanut Stew.
How to Make Lentil Soup
- Sauté the aromatics in warm olive oil in a dutch oven or large pot. Mix in the tomato paste until evenly distributed.
- Season with cloves of garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper. Sauté for 2 minutes to toast the spices.
- Stir in the green lentils, tomatoes, vegetable broth, and 3-4 cups of water, depending on how thick you like your lentil soup.
- Boil over high heat, then reduce to a simmer until the lentils are tender, 20 to 30 minutes. Add additional water if your lentil soup becomes too thick.
- Serve warm with fresh parsley and additional sides, as desired.
Caitlin’s Cooking Tips
- Avoid overcooking your soup. For the best texture, simmer your lentil stew long enough to make the green lentils tender, but they should still hold their shape (unlike red lentils). If you simmer this lentil soup for too long, the lentils will become overly soft and mushy (particularly true with brown lentils).
- Don’t skip the sauté! Sautéing the aromatics before bringing to a boil is essential to creating layers of complexity and depth of flavor. This 10 minutes of prep is short, yet imperative to the best flavor.
Serving Suggestions
This protein-packed, easy lentil soup recipe is a dinner favorite that also makes for delicious lunch leftovers. It’s one of my favorite soups to serve once the weather cools down, but it’s equally satisfying any time of year.
Serve as a stand alone dinner garnished with your favorite fresh herbs, red pepper flakes, and/or vegan parmesan cheese. Or pair with 3-Ingredient Pesto Star Bread or Easy Vegan Cornbread for dunking and a side salad like this Kale Apple Walnut Salad or Kale & Cranberry Salad with Tahini Cider Dressing.If you’re looking for more cozy vegan soup recipes, you’ll love this Roasted Tomato Soup, One-Pot Vegan Lasagna Soup, Coconut Curry Lentil Soup, and this Hearty Sweet Potato and Lentil Soup.
How to Store Vegan Lentil Soup
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Before freezing, allow the soup to cool completely to room temperature. If the soup is stored while still warm, condensation will build up inside your container and cause freezer burn.
Reheat any leftover soup in the microwave or a small saucepan. If frozen, allow the lentil soup to thaw for 1-2 days in the fridge, then reheat as usual.
Recipe FAQs
Lentils are a legume, same as beans like black beans, pinto beans, chickpeas, soy beans, etc.
Nope! Lentils are hearty, but quick cooking, meaning they’ll be nice and tender from dry with just about 20 to 30 minutes of simmering.
About 8-10 minutes on high pressure will do, just make sure you use the sauté function for the first few steps to maximize the flavor of the aromatics and spices. 🙂
This lentil soup should be fairly thick, but if you prefer a thicker soup, mix 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Add this cornstarch slurry into the soup and simmer until thickened to your desired consistency. Or, using an immersion blender, carefully blend a portion of the soup, or until a thickened, creamy soup forms. Keep in mind the soup will continue to thicken as it cools!
Sure! Stir in a splash of coconut milk to taste right before serving.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Classic Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 carrots sliced
- 2 stalks celery sliced
- 1 tablespoon tomato paste
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper to taste
- 2 cups dry green lentils sorted and rinsed
- 1 14.5 ounce can crushed tomatoes
- 4 cups vegetable broth
- 3-4 cups water
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley for garnish
Instructions
- Aromatics: Warm the olive oil in a dutch oven or large pot over medium heat. Add the onion and sauté for 2 to 3 minutes. Add the carrots and celery and sauté for 1 minute, then add the tomato paste to the vegetables and mix until evenly distributed. Sauté for 2 to 3 minutes, stirring occasionally.
- Spices: Add the garlic, italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Mix well and sauté for 1 minute, to toast the spices.
- Simmer: Add the lentils, tomatoes, vegetable broth, and 3 cups (700 ml) of water to the pot and stir well. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20 to 30 minutes, stirring occasionally, until the lentils are tender. If the soup gets too thick for your liking add the additional cup of water as necessary.
- Finishing Touches: Remove the bay leaves from the soup and discard. Add the lemon juice and mix well; season with salt and pepper to taste, if necessary.
- Serve: Serve warm, topped with a sprinkle of fresh parsley. Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Recipe Notes
- Oil-Free: Replace the oil with ¼ cup of water and sauté the vegetables according to the recipe instructions, adding more water as necessary if things start to stick.
This lentil soup is a warming, delicious comfort food. I doubled the spices and added garlic powder, onion powder & about 1.5 tbsp Miso paste!!! So good! It is definitely a keeper.
You described it perfectly! Thank you, Bev!
Absolutely delicious! This is so flavorful and hearty. Thank you for the wonderful recipe!
You’re always welcome!
Delicious and EASY! I just made this for the 1st time and will make again. Such a great way to meal prep work lunches and our Sunday dinner. Thank you Caitlin!!
Yay! Glad you loved it. Thank you, Michelle.
Hi Caitlin !
I tried this recipe yesterday for dinner and I loved it so much ! It’s flavorful, it’s cosy, it’s satisfying and so simple to make !
Thank you so much for this classic but perfect week night recipe !
Take care and have a wonderful day
Alix
Thank you for the lovely review, Alix! I’m so glad you loved the soup 🙂
A delicious and comfy recipe for a cold winter day. Added sliced mushrooms for extra umami.
Love that! I’m always for adding mushrooms 🙂
Such a simple, delicious, and cozy soup!
Thank you, Erin!
Hi. I would love to make this in my Instant Pot. How long would you cook the soup? Thanks.
about 8-10 minutes on high pressure will do, just make sure you use the sauté function for the first few steps to maximize the flavor of the aromatics and spices. 🙂