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A bowl of lentil soup with chopped carrots, celery, and herbs, placed on a white surface next to a lemon, carrot, and a red-striped kitchen towel.
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5 from 8 votes

Easy Vegan Lentil Soup with Vegetables

This hearty vegan lentil soup is packed with spices and vegetables. Easy, healthy, and the best comfort food for a nourishing meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: World
Keyword: Lentil
Servings: 8
Calories: 210kcal

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 Diced tomatoes/chopped tomatoes 14oz
  • 8 cups Vegetable stock
  • 2 cups Dried lentils brown or green, rinsed
  • 2-3 tablespoons Parsley/coriander chopped
  • 2 tablespoons Lemon juice fresh
US Customary - Metric

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

Calories: 210kcal | Carbohydrates: 38g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 1283mg | Potassium: 655mg | Fiber: 16g | Sugar: 6g | Vitamin A: 3355IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 5mg