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
Love it? Leave a rating!
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.
Sassy says
I have made this twice now. First time as written, the second time I used pasata rather than crushed tomatoes and preferred that one as I am not a fan of cooked tomato chunks (I know, I am weird 😉). But either way this soup is delicious, so simple to make, and great for a cold night. As there were only two of us, we had extra for the freezer, which made the next time even easier, something that is a favourite in our house.
Iosune Robles says
Hi! Thanks for your kind comment 🙂
Gerry says
I make this soup using this recipe ALL THE TIME! I love it. It’s absolutely delicious!
Iosune Robles says
Hi Gerry! So glad you liked it 🙂
Nona says
My husband also . adds butternut squash to his lentil potaje. Onions, garlic, red pepper and used to add ham hocks or ham, but since I have been vegan he doesn’t use any animal products anymore in any of beans. We are only two so he cooks big batch in pressure cooker and we freeze in small portions. I find your recipes to be the best and easiest to follow. Thank you
Iosune Robles says
Hi Nona! Thanks for your kind comment 🙂
Brenda J Thacker says
I make lentil soup often and this is pretty much the recipe I use. I do make a couple of additions. I add a one pound bag of fresh spinach at the end to the hot soup and mix to wilt and a splash of cider vinegar. The addition of the acid adds a brightness to the dish that I love and I never make this without it.
Iosune Robles says
Hi Brenda! That sounds so good! I'm glad you liked our lentil soup recipe 🙂
gerry says
Tried it. Loved it! Simple recipe and was just the flavors I was looking for here. So many different ways to make lentil soup - and I probably love them all. But this was what I wanted and had not found. Thank you! Wish I could upload a pic. It looked as good as it tastes.
Iosune Robles says
Hi Gerry! So glad you liked our lentil soup 🙂 Have a nice day!
Tahira Akhtar says
Would this work with red lentils? Thank you great recipe
Iosune says
Hi Tahia! I think so, although I've never tried it myself 🙂
Lentil Soup Recipes says
Flavorful lentil soup is budget-friendly and full of nutrients. Stir up a batch with one of Food Network's most-popular lentil soup recipes, and make it a favorite in your repertoire.
Iosune says
Hi! Yes, it is 🙂
Paul says
Made this soup a few days ago and I love it ....I take it to work in a small flask and have it with my lunch.... try adding a little chilli if you light a spicy taste 👍
I’ve also had some as a starter to my evening meal its a great starter.
It’s a very economical recipe and lasts all week ❤️
Iosune says
Hi Paul! I'm so glad you enjoyed it 🙂
Todd says
Great recipe. Garnished with quarter avacado per serving.
Iosune says
Hi Todd! Thanks a lot 🙂
Mary Dokos says
This soup is easy and deliciously nourishing.. I had an excess of fresh homegrown tomatoes so I used those instead of canned tomatoes. Served with a dollop of mashed potato and a sprinkle of vegan parmesan, I couldn't resist a second bowl.
Iosune says
Hi Mary! Sounds amazing 🙂 So glad you liked it!
Mark Walters says
My usual tomato and lentil soup is a recipe from Cranks, which is nice. BUT . . . I cooked your recipe this evening and it is far, far tastier. I was really very impressed and shall pass the recipe and website link to my friends.
I didn’t have a carrot, but did have a bag of frozen veg in my freezer. So I used a handful of carrot, cauliflower and broccoli plus a diced potato to the pot.
There was enough for two helpings at the table and two sealed containers in the fridge.
Thank you 🙏
Iosune says
Hi Mark! Sounds great 🙂 So glad you enjoyed it!
Patricia says
Wow...this was easy and yummy. Even our children loved it and want to try it with pasta next time. First time for them to eat and actually like lentils. Thank you for your amazing food blog. It simply is SIMPLE 😊
Iosune says
Hi Patricia! You're so welcome 🙂 I'm so glad you and your children loved it!