Easy Vegan Lentil Soup with Vegetables & Herbs
My deliciously simple, endlessly adaptable, naturally gluten-free and Vegan Lentil Soup recipe is hearty, inexpensive, and perfect for sweater season! Made in one pot with just 30 minutes of active kitchen time, this freezer-friendly family favorite is easy enough for busy weeknights and also perfect for meal-prep.
Chilly weather is fast approaching, which means it’s time to pull out all your favorite cozy soup recipes, including this vegan lentil and veg soup. Whether you’re looking for another meatless Monday meal, need to feed your family during a tight rent week, or are simply craving a wholesome, comforting bowl of yum, this is the recipe for you!
Why You’ll Love This Easy Lentil Soup Recipe
- With over a million views and more than 21,000 likes on my YouTube video recipe, I think it’s fair to say this is at least in the running for the best lentil soup recipe around.
- Dried lentils, root veggies, and vegetable broth make up the bulk of the pot, meaning this recipe is extremely affordable. For just a few bucks, you can feed your entire family, making it the perfect pot for when times are tight.
- If you’re a home cook who likes to riff, a.) welcome! I’m glad you’re here. And b.) this simple healthy lentil soup recipe will be right up your alley. It’s easily customizable, so much so that I’ve offered no fewer than 7 fun variations you can try!
Ingredients & Substitutions
- Onion, Celery & Carrots – Also known as mirepoix, or the French trinity, this assortment of aromatic root veggies ensures every bite of vegan lentil soup is packed to the brim with savory flavor.
- Garlic – Fresh is best, but I won’t tell if you turn to jarred or tubed garlic paste.
- Ground Cumin, Dried Oregano & Paprika – This warming trio of spice cabinet staples adds a coziness I think you’ll love.
- Canned Diced Tomatoes – A pantry superstar if ever there were one! Feel free to sub in chopped fresh Roma tomatoes if you need.
- Vegetable Stock – You’re welcome to use either store-bought or homemade. You can also sub in chicken broth or bouillon if you don’t care about the soup being vegan.
- Dried Lentils – I personally like using brown or green lentils (not French lentils de Puy) here, as they are ubiquitous in stores, cook relatively quickly, and do a good job of holding their shape. That said, you’re welcome to sub in other varieties if you like!
- Fresh Parsley or Cilantro – A final flourish of fresh herbs adds a welcome pop of color and an earthy, herbaceous freshness.
- Fresh Lemon Juice – A touch of acid helps brighten the flavors and reduces the need for extra salt. Make sure to use fresh lemons, though. The bottled juice tastes more bitter than bright.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Make Lentil Soup
Watch the full video recipe to learn how to make the BEST Vegan Lentil Soup. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
All About Lentils: The Best Lentils for Lentil Soup
Lentils are one of the world’s oldest and most widely cultivated crops, grown everywhere from India and the Middle East to Europe and North America. They’re a sustainable food source since they enrich the soil with nitrogen as they grow, making them not only nourishing but also environmentally friendly. Lentils are budget-friendly, too, which makes them a staple ingredient in kitchens around the globe and one of my favorite pantry staples.
Nutritionally, lentils are packed with benefits: they’re an excellent source of plant-based protein, dietary fiber, and key nutrients like iron, magnesium, and folate. If you’re looking for a quick and easy protein boost, lentils are the way to go! (Just note that you’ll want to pair them with a whole grain like rice or barley to get all 9 amino acids for a “complete protein.”)
There are several varieties of lentils, each with unique characteristics. Choosing the right lentil depends on the end result you want, but for a classic, cozy bowl of lentil soup, green or brown lentils are the most reliable pick. Why? Green and brown lentils hold their shape well and add hearty texture to soups and stews (like classic lentil dahl).
For comparison, red and yellow lentils cook down quickly and tend to dissolve into a smooth, thick base, perfect for creamier soups, curries like masoor dal, veggie meatballs and burgers like my lentil patties, and starchy flour-replacing recipes like my 2-ingredient lentil wraps.
Black beluga and French green (Puy) lentils stay firm and earthy, making them ideal for salads or side dishes. If you prefer more of a bite, try swapping them in but be prepared for a longer cook time.
Expert Tips & Tricks
- Rinse the lentils. Even pre-packaged lentils can have dust or small debris. Give them a quick rinse and pick through before adding to the pot.
- Simmer gently. Keep the soup at a low simmer once it comes to a boil. High heat can cause lentils to split or turn mushy before the veggies are tender.
- Season in layers. Add salt sparingly throughout the cooking process and adjust toward the end. Lentils are quite absorbent, so seasoning as you go ensures every last morsel lives up to its most flavorful potential.
- Adjust the thickness. If your lentil soup is too thick after simmering, stir in a splash of water or stock. For a creamier finish, use an immersion blender to purée part of the soup and release the starches in the lentils.
- Make it ahead. As with most soup recipes, this hearty lentil veg soup tastes even better the next day once the flavors meld.
How to Serve Lentil Soup
Lentil soup is hearty enough to stand on its own, but it is a meal you can easily add to. For a heartier meal, top each bowl with a dollop of Greek yogurt, a sprinkle of crumbled feta, or freshly grated Parmesan. Fresh herbs like parsley or cilantro add brightness, while a squeeze of lemon juice at the table can wake up the flavors even more.
A crisp green salad with a tangy vinaigrette also makes a refreshing contrast to the earthy soup. Try my kale salad or beetroot and chickpea salad recipes for flavors that are guaranteed to shine. And of course, be sure to serve it with a slice of crusty bread, garlic naan, or a warm pita to sop up every last drop of the flavorful broth.
How to Store Vegan Lentil Soup
- Refrigerator: Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 5 days. Reheat gently on the stove over medium heat, adding a splash of broth or water if it thickens too much.
- Freezer: This healthy lentil soup freezes very well. Portion into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal Prep Tip: Freeze in single-serving portions for quick, ready-to-heat lunches and dinners. Just microwave or simmer on the stovetop until hot.
More Soup Recipes
Easy Vegan Lentil Soup with Vegetables
Ingredients
- 1 Onion Large, chopped
- 2 Celery stalks Stalks, chopped
- 2 Carrots Medium, diced
- 2-3 Garlic Cloves, crushed
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- Salt to taste
- Pepper to taste
- 1 can (400 g) Diced tomatoes/chopped tomatoes 14oz
- 8 cups (2 Liter) Vegetable stock
- 2 cups (380 g) Dried lentils brown or green, rinsed
- 2-3 tablespoons Parsley/coriander chopped
- 2 tablespoons (30 ml) Lemon juice fresh
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook for 6–7 minutes until soft and lightly golden. Stir in celery and carrots, and cook for another 4–5 minutes until tender.
- Add flavor: Stir in the garlic, cumin, oregano, and paprika. Cook for 1 minute until fragrant.
- Build the base: Add the diced tomatoes and cook for 1–2 minutes, stirring.
- Simmer the soup: Add lentils, vegetable stock, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover with a lid and simmer for 30–45 minutes, or until the lentils are tender.
- Finish & serve: Stir in the chopped parsley or coriander and fresh lemon juice. Adjust seasoning to taste and serve hot.
Video
Notes
- Lentil types: Brown or green lentils hold their shape best for soups. Red lentils cook faster and will give the soup a creamier texture. You can also mix them.
- Texture: For a thicker, creamier soup, blend 1–2 cups of the cooked soup with an immersion blender, then return it to the pot.
- Vegetable stock: Use a good-quality vegetable stock (or homemade) for the best flavor. If using water, add extra seasonings or a bouillon cube.
- Spices for lentil soup: Cumin, coriander, paprika, turmeric, curry powder, or smoked paprika all work well, adjust to your taste.
- Add-ins: Add spinach, kale, zucchini, bell peppers, or even sweet potatoes for extra nutrition. Fresh herbs like dill, thyme, or rosemary also pair beautifully.
- Meal prep: This soup tastes even better the next day as the flavors deepen. Perfect for weekly meal prep!
- Storage: Keeps in the fridge for up to 5 days or freezer for up to 3 months (reheat gently with a splash of water/stock if needed).
- Serving suggestions: Pair with crusty bread, pita, or a light salad.
Nutrition
FAQs
Common mistakes when making lentil soup include not rinsing the lentils first, which can leave behind grit, or cooking it over too high heat, which causes the lentils to split and turn mushy. Adding too much salt at the start can also toughen the lentils, so it’s best to season lightly early on and adjust at the end. Another pitfall is not giving the soup enough time to simmer; lentils need at least 30 minutes to soften and absorb flavor.
Depending on how you store it, it can last for several months! Hop back up to the storage/reheating section for more details.
I use cumin, oregano, and paprika to create a warm, savory base, but there are plenty of other spices and herbs you can experiment with to make the soup your own. Turmeric adds a mild, peppery note and turns the broth a beautiful golden hue, while coriander brings a citrusy sweetness that balances the deeper flavors. Curry powder is another great option if you want to give your soup an Indian or Middle Eastern flair, adding warmth and complexity in a single spoonful.
For more subtle layers, thyme offers an earthy, slightly minty flavor that pairs perfectly with vegetables, and bay leaves gently infuse the broth with aromatic depth as the soup simmers. Don’t forget the basics like black pepper, which sharpens the flavor, or red pepper flakes if you enjoy a little kick of heat. Combining just a few of these spices can transform a simple lentil soup into something that tastes far more complex and satisfying, so have fun experimenting as you mix and match!
Just made this soup and it is delicious. Thank you for the recipe.
Best lentil recipe I’ve tried. Do you happen to have the nutritional facts?
This was my first time cooking lentils. The soup came out delicious. I’m sharing some with friends because we don’t eat lentils but now it’s going to be an extra meal on my go to dishes to cook, especially on a cold day. I made sweet cornbread to go with it. Thank you.
I just made this soup. I love it! Thank you for sharing the recipe.
Love this recipe!
This is, indeed, the best lentil soup I’ve ever had. First introduced to it 50 years ago by my father-in-law, but this far exceeds any recipes I’ve tried since then. Thanks!
So glad to hear that, thank you! ❤️ I’m honored my recipe could bring back such special memories.
Great recipe! I made it and it was really good. Actually I never used tomato sauce when i made lentils, but this is soooo much better! Thank you!