Vegan Lentil Soup Recipe

This Vegan Lentil Soup is everything you want in a comforting, healthy meal—hearty, flavorful, and easy to make. I love how versatile it is, and it’s an excellent way to get plenty of vegetables and protein into your diet without any meat or dairy.

Lentil soup has always been one of my go-to comfort foods, and when I first tried making it vegan, I was amazed at how rich and hearty it still turned out. I remember making this recipe for the first time on a chilly evening, hoping for something that was both satisfying and nourishing.

The kitchen quickly filled with the wonderful aroma of simmering vegetables and spices, and as the soup came together, I couldn’t help but feel warm and cozy.

Since then, it’s become a regular on my meal plan, especially during the colder months. The best part? It’s packed with plant-based protein, so it’s filling and perfect for anyone looking for a healthy, hearty meal.

What I love about this Vegan Lentil Soup recipe is how simple and versatile it is. With just a few ingredients and some basic spices, you can create a flavorful, filling soup that satisfies everyone’s taste buds, regardless of dietary restrictions.

The lentils soak up the flavors of the vegetables and spices, creating a comforting, wholesome dish that’s perfect for meal prep. Let me walk you through how to make this delicious and easy soup.

Why I Love This Recipe

There’s something so comforting about a big bowl of lentil soup. The combination of tender lentils, fresh vegetables, and fragrant spices makes for a meal that feels both nourishing and indulgent at the same time.

I love how easy it is to make this soup in one pot, and it’s a great way to get a serving of vegetables and protein without a lot of effort.

This vegan lentil soup is also incredibly versatile. It’s perfect for anyone following a plant-based diet, but even non-vegans will love it for its depth of flavor and heartiness. Plus, the ingredients are simple and budget-friendly, making it an ideal option for a weeknight dinner or a make-ahead lunch. And since it’s naturally gluten-free, it’s a great option for anyone with dietary restrictions.

Ingredients

For this Vegan Lentil Soup, you’ll need the following ingredients:

2 tablespoons olive oil
1 medium onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 cup dried lentils, rinsed and drained
1 (14-ounce) can diced tomatoes
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1 bay leaf
Salt and pepper, to taste
1/2 teaspoon chili flakes (optional, for a bit of heat)
2 cups spinach or kale (optional, for extra greens)
1 tablespoon lemon juice (optional, for brightness)
Fresh parsley, for garnish (optional)

Variations

This Vegan Lentil Soup recipe is flexible, so feel free to make adjustments based on your preferences:

Add Other Vegetables: You can add potatoes, sweet potatoes, zucchini, or bell peppers to make the soup even heartier. Just chop them into bite-sized pieces and add them along with the other vegetables.
Spicy Version: If you like a bit of heat, add more chili flakes or a finely chopped jalapeño pepper when sautéing the onions and garlic.
Coconut Milk Version: For a creamier texture, you can stir in a cup of coconut milk at the end of cooking for a rich, velvety soup.
Lemon Zest: Add some lemon zest to the soup for an extra burst of citrus flavor that complements the earthy lentils.

Step-by-Step Instructions

Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

Step 2: Add the Lentils and Spices
Next, add the rinsed lentils to the pot, along with the ground cumin, turmeric, paprika, cinnamon, and bay leaf. Stir to coat the lentils in the spices, allowing the flavors to combine and bloom. The spices will give the soup a warm, aromatic base.

Step 3: Add Tomatoes and Broth
Pour in the diced tomatoes, including their juices, and the vegetable broth. Stir everything together, making sure the lentils are well mixed with the broth and vegetables. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 30-40 minutes, or until the lentils are tender and the flavors have melded together.

Step 4: Add Greens (Optional)
Once the lentils are tender, stir in the spinach or kale (if using). Let it cook for an additional 5 minutes until the greens are wilted. This step is optional but adds extra nutrition and color to the soup.

Step 5: Season to Taste
Taste the soup and adjust the seasoning as needed. Add salt and pepper to taste, and if you like a bit of acidity, add a squeeze of lemon juice. If you prefer a spicier soup, feel free to add more chili flakes at this stage.

Step 6: Serve
Once the soup is ready, ladle it into bowls and garnish with fresh parsley for a burst of color and freshness. If you prefer a thicker soup, you can use an immersion blender to blend part of the soup (or all of it, if you prefer a smoother texture).

How to Serve

This Vegan Lentil Soup is hearty enough to serve on its own as a main dish, but it pairs wonderfully with a variety of sides. You can enjoy it with a slice of crusty bread, a side of quinoa, or a simple green salad for a complete meal. For extra richness, serve it with a dollop of dairy-free yogurt or avocado on top.

I also love serving this soup with a sprinkle of nutritional yeast for a cheesy flavor or some toasted nuts (like almonds or walnuts) for crunch. This soup also stores wonderfully in the refrigerator, so it’s perfect for meal prep. You can store it in an airtight container for up to 4 days, or freeze it for up to 3 months.