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
FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration!
Carri says
Delicious, didn’t change a thing.
★★★★★
Linda Vasconi says
Wonderful combination of flavors and hearty soup! Excellent!
★★★★★
Charlene says
I added white mushrooms and used sugar peas instead of beans. Very tasty and I think would be great served with naan .
★★★★
Denise says
Do I need to soak the lentils like the lentils package says before using? Thanks
★★★★★
Julie | The Simple Veganista says
Lentils do not require soaking, but doing so can reduce cooking time by about half and aid indigestion. If you have trouble with gas and bloating after eating lentils, you may want to soak them to help ease digestion, aiming for a minimum of 2 hours and a maximum of 12. Soaking them to reduce cooking time is great for those trying to conserve energy (but it ends up consuming extra water and taking longer to make the recipe). I hope that helps! :)
DenIse says
Help! I had already cooked lentils & used them in this delicious recipe when I made it the first time. I’m making it again and I would really like to know if you **soak the lentils** before you cook them. I had soaked and then cooked the lentils beforehand when I made this the first time. Surprisingly they weren’t mushy and it was great! Thank you! Help!
★★★★★
Lidia Bayliss says
Thank you for sharing this recipe. I’ve made it several times and change up the veggies and/or broth depending on what I have. I do though double the cumin and paprika. It’s a very comforting soup!
★★★★★
Barb Hilliard says
I can’t stop making this!! The recipe as – is: is perfect. I serve with crumbled feta. This time I tried adding sun dried tomatoes (maybe 4 oz?) and dried chili flakes. I took a photo after everything was added….
Nik says
Made this today. I have never made a soup before and this was just awesome! I added the ingredients I had in my store on a rainy Sunday so not exactly everything written; I have substituted a few veggies for other veggies. A member of the family is vegetarian and others not…. No left overs! Just saying. Definitely remaking this. Thank you