This Vegan Lentil Soup is an easy, wholesome recipe made with simple pantry staples and everyday ingredients. I've tested it many times until I got the flavor and texture just right, resulting in a comforting, hearty soup that's easy to make and great even if you're new to cooking. It's the kind of simple, reliable recipe you can turn to whenever you want something warm and satisfying.
This soup comes together in one pot and doesn't require anything fancy. You start by sautéing the vegetables, then add the lentils, tomatoes, and spices and let everything simmer until the lentils are tender. At the end, you can blend a small part of the soup if you like it a bit thicker, but that step is completely optional and easy to adjust to your taste.
I usually serve this lentil soup hot, with a sprinkle of fresh parsley or a drizzle of olive oil on top. It's great on its own or with some crusty Vegan Bread, and it works really well for both lunch and dinner, especially on days when you want something warm, comforting, and easy to make.
If you're looking for more cozy soup recipes, you might also enjoy classics like Vegan Vegetable Soup, Vegan Tomato Soup, and Vegan Split Pea Soup. They're all simple, comforting options that work well for everyday lunches and dinners.
Vegan Lentil Soup Ingredients
- Olive oil: This is the oil I usually cook with and it works great in this soup, adding flavor while sautéing the vegetables. You can also use avocado oil, canola oil, or any other neutral oil.
- Onion: I usually use yellow onion, but white or red onion work well too if that's what you have on hand.
- Celery
- Carrot
- Garlic
- Dried brown or green lentils: Both work well and hold their shape nicely while cooking. I usually use brown lentils, but green lentils work just as well.
- Canned tomatoes: Crushed tomatoes give a smoother texture, while diced tomatoes make the soup chunkier. Whole canned tomatoes also work, just crush them by hand before using.
- Vegetable Broth: Using vegetable broth adds more flavor, but water works just fine if that's what you have.
- Dried oregano
- Ground cumin
- Paprika: Sweet paprika is the one I usually use, but smoked or hot paprika work too if you want to change the flavor a bit.
- Salt
- Ground black pepper
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Lentil Soup
- Heat the olive oil in a large pot over medium-high heat. Add the garlic, onion, celery, and carrot and cook for 3 to 5 minutes, stirring occasionally, until the vegetables are soft and lightly golden.
- Add the lentils, crushed tomatoes, vegetable stock (or water), oregano, cumin, and paprika. Stir well, bring to a gentle simmer, then cover and cook over medium-low heat for about 40 minutes, until the lentils are tender.
- Season with salt and black pepper. For a thicker texture, blend a small portion of the soup and stir it back in. If the soup is too thick, add a splash of vegetable stock or water until it reaches the consistency you like.
- Serve right away, topped with chopped fresh parsley if desired.
How to Store and Reheat Leftovers
- Refrigerator: Let the soup cool completely, then store it in an airtight container in the fridge for up to 5 to 7 days.
- Freezer: Once cooled, transfer the soup to freezer safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- To reheat: Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave.
Serving Suggestions
This vegan lentil soup pairs well with simple, comforting sides. Crusty Vegan Bread or Vegan Garlic Bread are classic options for dipping, while a basic green salad or a side salad with Vinaigrette helps balance the meal. You can also serve it with Vegan Cornbread for a cozy, everyday lunch or dinner.
More Vegan Soup Recipes
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Vegan Lentil Soup
Ingredients
- 1 tablespoons olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 large carrot, chopped
- 4 cloves garlic, minced
- 1 cup dried brown or green lentils
- 2 14-ounce cans crushed or diced tomatoes
- 4 cups vegetable broth, or water
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the garlic, onion, celery, and carrot and cook for 3 to 5 minutes, stirring occasionally, until the vegetables are soft and lightly golden.
- Add the lentils, crushed tomatoes, vegetable stock (or water), oregano, cumin, and paprika. Stir until everything is well combined. Increase the heat and bring to a gentle simmer. Cover with a lid, reduce the heat to medium-low, and cook for about 40 minutes, or until the lentils are tender.
- Add the salt and black pepper and stir. If you like a thicker soup, use an immersion blender and pulse 3 to 4 times. You can also transfer 1 cup (240 ml) of the soup to a blender, blend until smooth, and return it to the pot. If the soup is too thick, add a little more vegetable stock or water to reach your desired consistency.
- Serve immediately, topped with chopped fresh parsley if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 to 7 days.
- You can also freeze the soup in freezer-safe containers for up to 2 months.
- Reheat gently on the stovetop over medium heat, stirring occasionally, or reheat individual portions in the microwave.
Martha says
Just finished making this and had every intention of letting it sit in the fridge until tomorrow, because soup always tastes better the second day. Well, I'm on my third bowl. 😂 The only change I would make would be to cut back the cumin by half. It is too predominant in the dish and sort of cancels out the other spices. Still tastes good, but I'd like a more varied flavor profile. Was looking through your other recipes, and I'm going to try a bunch! Thank you
Iosune Robles says
Hi Martha! Thanks for your kind comment 🙂