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–+ servings
Bowl of vegan lentil soup garnished with parsley, with bread on the side.
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4.80 from 10 votes

Vegan Lentil Soup

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 307kcal
Author: Iosune Robles

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
US Customary - Metric

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.
    Onion, celery, carrot, and garlic sautéed in a large pot.
  • 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.
    Cooked vegan lentil soup in a large pot before adding salt and black pepper.
  • 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.
    Cooked vegan lentil soup seasoned with salt and black pepper in a large pot.
  • Serve immediately, topped with chopped fresh parsley if desired.
    Vegan lentil soup served in a bowl and topped with fresh parsley.

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.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 53g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1513mg | Potassium: 1196mg | Fiber: 20g | Sugar: 14g | Vitamin A: 4235IU | Vitamin C: 25mg | Calcium: 140mg | Iron: 8mg
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