This vegan lentil soup is the kind of meal I crave on a chilly night—hearty, warm, filling, and simple.
It’s one of those “throw everything in a pot and let it work its magic” recipes.
It’s healthy but still cozy, and it smells amazing while it simmers.
This soup is a total winner for meal prep, lunch the next day, or even freezing for later.
Why I Love This Recipe
This soup has been a go-to in my kitchen for years. It’s a budget-friendly, one-pot recipe that always delivers on flavor and comfort. I started making it during college when I was low on cash but wanted something that felt homemade and satisfying. Now, it’s still in my weekly rotation.
- Packed with plant-based protein and fiber
- Makes a big batch, perfect for leftovers
- Super adaptable—use whatever veggies you have
- Naturally gluten-free and dairy-free
- Cooks in under an hour, no fancy tools needed
Servings & Time
Makes: 6 servings
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Macros (Per Serving – Approximate)
- Calories: 230
- Protein: 13g
- Carbs: 35g
- Fat: 4g
- Fiber: 12g
What You’ll Need
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1½ cups dry brown lentils, rinsed
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- Salt and black pepper, to taste
- 1 tablespoon lemon juice (fresh)
- Fresh parsley, chopped (for garnish)
Pro Tips
- Dice your veggies small so they cook evenly and quickly
- Rinse lentils well before using—they can be dusty
- Add lemon juice at the end to brighten the flavors
- Let it simmer uncovered the last 10 minutes to thicken
- Tastes even better the next day!
Tools Required
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
Substitutions and Variations
- Use sweet potatoes instead of regular potato
- Add chopped spinach or kale at the end
- Use red lentils for a quicker-cooking, softer soup
- Swap cumin and paprika for curry powder for a different flavor
- Add a pinch of red pepper flakes for heat
Make Ahead Tips
You can chop all your veggies and measure out the spices and lentils the night before. Store everything in separate containers in the fridge. The soup also freezes beautifully for up to 3 months.
Recipe Instructions
Step 1: Sauté the aromatics
Ingredients: 1 tablespoon olive oil, 1 diced onion, 3 minced garlic cloves
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Cook for 3–4 minutes, stirring occasionally, until soft and fragrant.
Step 2: Add chopped veggies
Ingredients: 2 diced carrots, 2 diced celery stalks, 1 diced peeled potato
Add carrots, celery, and potato to the pot. Stir everything together and cook for 5 minutes to soften the vegetables.
Step 3: Add spices
Ingredients: 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried thyme
Sprinkle in the spices and stir well to coat the veggies. Cook for 1–2 minutes until the spices are fragrant.
Step 4: Add lentils, tomatoes, and broth
Ingredients: 1½ cups brown lentils (rinsed), 1 (14.5 oz) can diced tomatoes, 6 cups vegetable broth
Pour in the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Stir to combine everything.
Step 5: Simmer
Bring the soup to a boil, then reduce heat to low. Cover and let simmer for 25–30 minutes, or until the lentils are tender.
Step 6: Season and finish
Ingredients: Salt and pepper to taste, 1 tablespoon lemon juice
Taste the soup and add salt, pepper, and lemon juice. Stir and cook uncovered for 5 more minutes.
Step 7: Serve and garnish
Ingredients: Chopped parsley for garnish
Ladle the soup into bowls, top with fresh parsley, and serve hot.
Leftovers and Storage
Let the soup cool completely, then store it in airtight containers in the fridge for up to 5 days. You can also freeze it for up to 3 months. It reheats great on the stove or in the microwave. Add a splash of water or broth if it thickens too much.
Why This Recipe Works (Quick Science)
Lentils are packed with protein and starch, which help naturally thicken the soup as they cook. Sautéing the aromatics first builds a flavor base, and adding lemon at the end helps balance the earthiness of the lentils with brightness.
Common Mistakes
- Not rinsing the lentils: They can be dusty and affect flavor
- Skipping the simmer: Lentils need time to soften and soak up flavor
- Over-salting early: Wait until the end to season so you don’t overdo it
- Not cutting veggies evenly: Uneven cuts can lead to some undercooked or mushy pieces
What to Serve With
- Crusty sourdough or whole grain bread
- Simple green salad with lemon vinaigrette
- A dollop of dairy-free yogurt or vegan sour cream
- Roasted Brussels sprouts or broccoli
FAQ
Can I use red lentils instead of brown?
Yes, but they cook faster and break down more, making a thicker soup.
Is this soup freezer-friendly?
Totally! Let it cool first, then freeze in portions.
Can I make this in a slow cooker?
Yes! Just sauté the onion and garlic first, then add everything to the crockpot and cook on low for 6–8 hours.
Do I need to soak the lentils?
Nope! Brown lentils cook up just fine without soaking.
Final Thoughts
This vegan lentil soup is cozy, filling, and full of real flavor. It’s one of those meals that feels like a warm hug in a bowl. Whether it’s your first time cooking lentils or you’re just looking for a meatless dinner that satisfies, this one’s worth keeping in the rotation. Give it a try and let me know in the comments how it turned out—or if you added your own twist!