Vegan Lentil Soup – Chock-full of vegetables and so easy to make from scratch, this hearty lentil soup is full of protein, fiber and so much healthier than any canned soup. It’s perfect fall weather dining and makes a great meal prep idea!
I needed a new lentil soup in my life – and here it is! Brimming with potatoes, green beans, carrots, tomatoes and perfectly spiced, it’s just about the best lentil soup recipe ever!
So why is this lentil soup so great?
- It’s an easy one-pot meal using everyday ingredients that’s ready in about 45 from start to finish.
- It can be made on the stovetop, in a slow cooker or Instant Pot.
- It’s full of plant based protein and healthy fiber for a well-balanced, nourishing and delicious soup.
- Plus, there’s an option to make it oil-free for a soup that’s heart healthy and virtually fat free.
- And if you have any leftovers, they’re even better the next day!
Without further ado, let’s make awesome vegan lentil soup!
Ingredients + Substitutions
Here’s everything you will need to make this hearty soup, plus substitution ideas for ‘your’ perfect vegan lentil soup. Measurements can be found in the recipe card below.
- Lentils. These are the main protein source in this curry soup. You can use either brown or green lentils in the recipe. If using green lentils, you’ll need to add a few minutes of cooking time as noted in the recipe card below.
- Mirepoix. The usual mix of onion, carrot and celery that makes a great flavor base, adds color and texture.
- Garlic. If you don’t have fresh garlic on hand, substitute with 1 teaspoon garlic powder.
- Potatoes. Use waxy potatoes such as red, white or Yukon gold, as they hold their shape nicely when simmered. I used baby potatoes here, but regular size is great too.
- Green Beans. Use fresh or frozen.
- Tomatoes. Use canned for convenience or fresh if roma tomatoes are in season.
- Greens. I used a packaged baby kale & spinach mix, but you can use whatever greens you like – spinach, rainbow chard, beet greens or kale.
- Spices. Together the paprika, cumin and curry add a deep warming flavor that I have fallen in love with. This is a delicious combination and I know you’ll love it too! For variation, I think thyme would be a great substitution for the cumin and curry.
- Parsley & Lemon. Adds a finishing touch, adding brightness and freshness.
How To Make Vegan Lentil Soup
Vegan lentil soup can be made on the stovetop, in a slow-cooker or Instant Pot with just a few simple adjustments.
Here’s a quick look at your options:
- Stovetop: Using a large pot, you’ll simply saute the onion, carrots, celery and garlic, then add the remaining ingredients, except the greens, and simmer for about 30 – 35 minutes. Towards the end of cooking add in the greens and enjoy!
- Instant Pot: Add the ingredients, except the greens, to the bowl of your pressure cooker. Place the lid on the Instant Pot and set the release valve to the SEALED position. Press the MANUAL button and set the timer at 15 minutes. Once finished, set valve to quick release or let it release pressure on its own (takes about 20 minutes). Remove lid, stir in the greens.
- Slow Cooker: This is the set it and forget it method! Simply add the ingredients, except the greens, to the crock pot bowl. Cover with lid and set on HIGH for 4 – 5 hours or LOW for 8 – 10 hours. Add greens, let them wilt and serve!
Serving Suggestions
I like to garnish this lentil soup with parsley, a squeeze of lemon and twist of fresh cracked pepper. Here are a few of my favorite sides:
- Bread: Serve with homemade Artisan Bread, Vegan Cornbread or Vegan Naan for dipping and swiping.
- Sandwiches: Serve with this Favorite Vegetable Sandwich, Roasted Red Pepper Sandwich, or Grilled Hummus Sandwich with Sauteed Onion Tomato & Arugula, Sandwich.
- Salad: Pair with House Salad, Green Salad + Tahini Dressing (or use this Healthy Flax & Evo Balsamic Vinaigrette), Vegan Caesar Salad, or leafy green salad with Vegan Ranch.
How To Store Leftovers
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. It makes for
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
- Make ahead: This soup is great for meal prepping for the week and tastes even better the next day.
Can Lentil Soup Be Frozen?
Lentil soup freezes beautifully for up to 2 – 3 months! To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving ½ inch head space for expansion. Let thaw before reheating. You can also freeze larger portions in large ziplock bags.
More Vegan Soup Recipes
- Vegan Minestrone Soup
- Vegan Potato Leek Soup
- Curry Sweet Potato & Red Lentil Soup
- Curry Lentil Soup with Potatoes & Greens
- Garlic Miso Soup with Greens
If you try this one pot lentil soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintHEARTY VEGAN LENTIL SOUP
Filled with hearty vegetables, this vegan lentil soup is super hearty, healthy, easy to make and ready in about 45 minutes!
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 6 1x
- Category: Entree, Soup
- Method: Stovetop, Simmer
- Cuisine: Vegan
Ingredients
- ¼ cup water or 2 tablespoons olive oil
- 1 medium onion, diced
- 2 – 3 carrots (about 1 cup), diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 cup (6oz.) green beans, cut into 1 inch pieces (fresh or frozen)
- 1 can (14oz) diced tomatoes with juices, or 2 – 3 roma tomatoes diced
- 1 lb. baby potatoes, diced
- 1 ½ cups dried brown or green lentils
- 1 ½ teaspoons paprika
- ½ teaspoon cumin
- ½ teaspoon curry
- 6 cups water or low-sodium broth
- 2 handfuls of baby spinach or kale
- juice of 2 small lemons
- ½ cup parsley, chopped
- mineral salt & pepper, to taste
Instructions
Stovetop:
- In large dutch oven or pot, heat water/olive oil over medium heat. Add carrots, celery, onions and garlic, saute for 5 minutes.
- Add the green beans, tomatoes, potatoes, lentils, paprika, curry, cumin and liquids, give a good stir and bring to a boil, turn heat to low, cover and simmer for 30 – 35 minutes, stirring occasionally.
- Add the greens five minutes before the soup is done. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.
Top soup bowls with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.
Serves 6
Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer safe containers for 2 – 3 months.
Notes
If using green lentils, they tend to take a little longer to cook, add another 5 – 10 minutes on the stovetop and 2 minutes in the Instant Pot.
For a different flavor profile, try substituting the cumin and curry for 1 teaspoon of thyme.
Instant Pot: Add the ingredients, except the greens and water/oil, to the bowl of your pressure cooker. Place the lid on the Instant Pot and set the release valve to the SEALED position. Press the MANUAL button and set the timer at 15 minutes. Once finished, set valve to quick release or let it release pressure on it’s own (takes about 20 minutes). Remove lid, stir in the greens. Season with salt & pepper taste.
Slow Cooker: Add the ingredients, except the greens and water/oil, to the bowl of your crock pot. Cover with lid. Set on HIGH for 4 – 5 hours or LOW for 8 – 10 hours. Add greens, let them wilt. Season with salt & pepper to taste.
Keywords: lentil soup recipe, vegan lentil soup, vegetable lentil soup
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Chia says
Should add smaller scales
Barb says
Fantastic recipe!! Thank you!
★★★★★
Kim says
This is excellent, I will definitely make this over and over and over again!
★★★★★
Anna says
Great soup, I swiped the spices for Italian mix. The only thing is that it’s very very thick and I’d double the water (broth) from the start if I knew as I had to add SO MUCh and it tastes a bit diluted now yet thick. Also, if you don’t have a 5L pot don’t even try to make this as it won’t fit))))
★★★★★
Bobbie Owens says
New trying vegan dishes & this is great! I used diced sweet potatoes instead of white potatoes & used a precut package of mixed greens–collard, kale & spinach. Fantastic!
Janice says
This was a delicious soup thank you. Very clean and fresh tasting. I made this exactly to the recipe and it turned out perfectly. Will be adding some pasta to my leftovers as an alternative for tomorrow but I also think butter beans would work well too. Thanks for sharing this tasty recipe. I will be adding this to my regular go to meals.
★★★★★
Lisa says
Absolutely delicious! Only thing I changed was I used a blend of Italian seasoning because my family aren’t huge fans of curry. Making it in the IP was so easy! While that was cooking away I prepared your recommended hummus, tomatoe, onion & argula sandwich and used a grilled ciabata roll. It was a perfect pairing! The whole family loved it. Thank you!
★★★★★
Carola says
OMG! YUMMY!! I added some farro and then leftover lentils at the end with the spinach. I will have fun adding different veggies to this next time. Very easy and fast! Thanks!
Katrina says
This was so good. It was my first lentil soup. So yummy. I left off the spinach because I just don’t like it reheated. This also freezes very well. Thank you
★★★★★
Sarah says
Made it in a crock pot. Super easy, hearty, and very tasty. Used thyme and omitted green beans.
★★★★★
Amanda says
This is really good and makes a huge amount leftovers!
★★★★★
Stephanie says
I made this in our Insta pot today. I didn’t have tomatoes on hand but had some frozen butternut squash in the freezer. I used the squash in place of the tomatoes and it adds a nice, sweet flavor to it. I’m definitely going to make this again!
Kathie says
The stovetop directions do not say when to add the 6 cups of water/broth. This should be done in step 2, when the lentils, tomatoes, green beans, and spices are added, correct?
Thanks!
Julie | The Simple Veganista says
Yes, you are correct – add the water with the lentils, tomaotes, etc. Not sure how I missed that, but thank you so much for pointing it out. I’ve added it to the instructions. Enjoy the soup and do let us know how it goes for you! Cheers :)
Echo says
The amount of lentils is also missing
Julie | The Simple Veganista says
Hi Echo, you can find the ingredient measurements in the recipe card. The ingredient section in the post can be confusing so I’ve added a note on where the measurements are. Thanks so much for the question and bringing it to my attention. I do hope you get try the soup! :)
Andrew says
This is the best lentil soup ever! Thanks for the great recipe!
★★★★★
Laurence says
Added a little Barley and it was delicious!! I love chunky homemade soups and this one is easy and tasty!
★★★★★
Sabrina Baudes says
Ridiculously tasty!
★★★★★
consuella floyd says
i want to make this hearty Vegan lentil soup, it looks sooo good, my friend went to traders Joes and got me the frozen lentils, can I still make this soup with the frozen lentils, and when should i put them in the crockpot, should I put them in frozen or microwave them thawed then put them in. Thank you
Julie | The Simple Veganista says
Great question, Consuella! You can add them to the pot with everything else. The soup will cook even faster since you just need the vegetables to soften. You can cut back on the cooking time by 1 to 2 hours. Enjoy the soup!
Stacy says
Loved all the vegetables in this lentil soup! Flavor was nice too, the only change I made was using the suggested thyme in place of cumin and curry. Will def be making again!
★★★★★
Teena says
This was a great soup! The only thing I added was a little pasta, it was delicious and very filling. Thanks for the easy recipe!
★★★★★
Kelly says
Just tried this on the stovetop and loved it!
★★★★★
Shanley says
Really delicious, nourishing, and cozy dinner! I love how many vegetables are in this, and the ease of a one pot meal can’t be beat. A few things of note– I made this in the slow cooker and it took 4-4.5 hours to really soften the celery and potatoes. I noticed that the directions mentioned Bay leaves but they weren’t included on the ingredients list. I threw in 2 leaves and worked out nicely :) and lastly, I think I had some really juicy lemons because the lemon flavor was strong in this dish. Depending on how much juice my lemons yield next time, I might just stick with one :) My family really enjoyed this meal! Thank you!
★★★★