This Vegan Lentil Soup is a warm, healthy dish made with tender lentils, vegetables, and spices. It’s easy to make and perfect for a cozy meal any day of the week. The soup is filling and full of flavor.
I’ve found that cooking the lentils a bit longer makes the soup even creamier. I like to add a squeeze of lemon at the end for a fresh touch—it brightens up the whole bowl!
If you want to save time, use pre-chopped veggies or store-bought broth. This soup is great served with crusty bread or a simple salad for a complete, nutritious meal.
Ingredients & Substitutions
Lentils:
I love using brown or green lentils for a hearty texture. Rinse them before cooking to remove any dust. If you’re short on time, red lentils cook faster but become softer. They bring the bulk and protein to the soup.
Vegetable broth:
This forms the soup’s flavorful base. Use low-sodium broth so you can control the salt. For a richer taste, substitute with mushroom broth or add a splash of soy sauce. It keeps the soup light but full of flavor.
Carrots & Celery:
Diced carrots and celery are essential for sweetness and aroma. I keep the pieces small for quick cooking. If fresh isn’t available, frozen mixed vegetables work well and save prep time.
Onion & Garlic:
Diced onion and minced garlic give a warm, fragrant backbone. I sauté them until soft to deepen their flavor. For a milder touch, add a pinch of onion powder or garlic powder as an alternative.
Tomatoes:
Chopped canned or fresh tomatoes add brightness. Use low-sodium canned to control salt. If you prefer a creamier texture, a spoonful of tomato paste adds richness and depth.
How do I simmer the soup without overcooking the lentils?
Keep the heat at a gentle simmer once the lentils are added. Too high heat can break them down into mush. Stir occasionally to prevent sticking. Cook for 25-30 minutes, or until the lentils are tender but not falling apart.
- Start with boiling, then reduce to low or medium-low to steady simmer.
- Check the lentils around 25 minutes for doneness.
- If they’re soft but hold shape, the soup is ready.
- If they turn mushy, reduce heat or remove from stove to prevent overcooking.
How to Make Vegan Lentil Soup?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
Legumes & Liquids
- 1 cup dried lentils, rinsed
- 6 cups vegetable broth
Spices & Others
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 30-40 minutes. Total time: 40-50 minutes.
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, and celery. Mince the garlic. Gather all ingredients before cooking.
2. Sauté the aromatics
Heat a large pot over medium heat. Add a splash of water or oil. Cook onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for 1 minute.
3. Add spices and lentils
Stir in cumin, paprika, salt, and pepper. Add rinsed lentils and bay leaf. Mix well to coat the lentils with spices.
4. Pour in the broth
Pour in vegetable broth. Bring the mixture to a boil. Reduce heat to low and cover the pot.
5. Simmer the soup
Let the soup simmer for 30-40 minutes. Stir occasionally until lentils are tender and soup thickens.
6. Final taste and serve
Remove bay leaf. Taste and add more salt or pepper if needed. Serve hot with bread if desired.
