Hearty Vegan Lentil Soup (One Pot)
Full of veggies and hearty lentils, this Vegan Lentil Soup is rich in protein and fiber and so much healthier than canned soup! Plus, it’s easy to make on the stovetop, in the Instant Pot, or in the Slow Cooker!
I needed a new lentil soup in my life – and here it is!
It’s perfectly spiced and loaded with an assortment of veggies for a delicious year-round lentil soup we can’t seem to get enough of – and we think you’ll agree!
Why You’ll Love This Recipe!
- Super easy! This one-pot recipe uses everyday ingredients and is ready in about 45 minutes from start to finish. You can even use frozen veggies for a quicker prep time.
- It’s healthy! Full of plant-based protein and healthy fiber, it’s nourishing and well-balanced. Oil-free adaptable, and virtually fat-free.
- We’ve added various cooking methods for ease of use. And if you have leftovers, they are even better the next day!
Without further ado, let’s make soup du jour!
Ingredient Notes
Here’s everything you’ll need, plus substitution ideas for your perfect vegan lentil soup. Measurements are in the recipe card below.
- Lentils – These are the main protein source in this recipe. Use either brown or green lentils. If using green lentils, add a few minutes of cooking time, as noted in the recipe card below.
- Mirepoix – The usual mix of onion, carrot, and celery makes a great flavor base while adding color and texture.
- Garlic – Fresh is best; substitute with 1 teaspoon of garlic powder.
- Potatoes – Use waxy varieties such as red, white, or Yukon Gold; they hold their shape well when simmered. I used baby potatoes here. Sub with sweet potato or butternut squash for variation.
- 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. Feel free to use whatever greens you like – spinach, rainbow chard, beet greens, or kale.
- Spices – Paprika, cumin, and curry add a deep, warming flavor that I have fallen in love with. For variety, thyme, Italian seasoning, or herbs de Provence would be a great substitute.
- Vegetable Broth – We like using Better Than Bouillon Veg Paste (affiliate link) to control sodium and strength. I used just under 1 teaspoon for this recipe.
- Parsley & Lemon – Adds a finishing touch, adding brightness and freshness.
Can I Use a Frozen Vegetable Mix?
Yes! For ease, use 3-4 cups of any frozen vegetable mix. The amount will depend on whether you include other veggies from the recipe. We recommend using a classic medley of carrots, peas, green beans, and/or corn. Simply sauté the onion and garlic, then add the frozen veggies with the potatoes and lentils.
How To Make Vegan Lentil Soup
Making lentil soup is as easy as can be!
Here are the steps for the stovetop method with photos for reference. Slow-cooker or Instant Pot methods require only a few adjustments, as noted below.
Saute. Start by sautéing the onion, carrots, celery, and garlic. Add the paprika, cumin, and curry, and sauté for 1 more minute.
Add veggies and simmer. Add the tomatoes, green beans, potatoes, and lentils, and pour the broth over the top. Simmer the soup for 30 minutes.
Add spinach. Just before the soup is done, about 5 minutes, stir in the spinach and cook until wilted.
Finish. Remove from heat, and add a bit of lemon. Season with salt and pepper.
And that’s it – now you are ready to enjoy a cozy bowl of soup!
More Cooking Methods
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 SEALED. Press the MANUAL button and set the timer to 15 minutes. Once finished, set the valve to quick release, or let it release pressure on its own (which takes about 20 minutes). Remove the lid, and stir in the greens.
SLOW COOKER: This is the set-it-and-forget-it method! Simply add the ingredients, except the greens, to the crockpot 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!
How To Store, Freeze + Reheat
- Refrigerator: Leftovers can be stored for 5-6 days in a covered container. This makes for a great meal prep idea!
- Freezer: Will keep for 2-3 months. To freeze, let cool completely, then store in freezer-safe containers (affiliate link), leaving 1/2-inch headspace for expansion. Let thaw before reheating. You can also freeze larger portions in large ziplock bags.
- Reheat: Simply rewarm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave in 30- to 60-second intervals, stirring after each interval, until warm.
- Make ahead: This soup is great for meal prepping for the week and tastes even better the next day.
Serving Suggestions
Turn your bowl of lentil soup into a full, well-rounded meal with any of these delicious recipes!
- Bread: Serve with homemade Artisan Bread, Vegan Cornbread, or Vegan Naan for dipping and swiping.
- Sandwiches: Serve with Favorite Vegetable Sandwich or Grilled Hummus Sandwich.
- Salad: Pair with a classic House Salad (or use this Healthy Flax & Evo Balsamic Vinaigrette) or Vegan Caesar Salad.
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
Let me know if you’ve tried this recipe! Leave a comment and rate it below. I love hearing what you think or any changes you make.
Print Recipe
HEARTY VEGAN LENTIL SOUP
- Total Time: 55 minutes
- Yield: Serves 6
Description
Filled with hearty vegetables and made in 1 pot, this vegan lentil soup is super hearty, healthy, and ready in about 45 minutes!
Ingredients
- 1/4 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 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 1/2 cups dried brown or green lentils
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon curry
- 6 cups water or low-sodium broth, + more as needed
- 2 handfuls of baby spinach or kale
- juice of 1 lemon
- 1/2 cup parsley, chopped
- mineral salt & pepper, to taste
Instructions
Stovetop (see notes for more cooking options):
Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant.
Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 – 35 minutes, stirring occasionally.
Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.
Serve: Ladle into soup bowls and top 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
Notes
Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in freezer-safe containers in the freezer for 2 – 3 months.
Lentils: Green lentils tend to take a little longer to cook. Add another 5–10 minutes on the stovetop, then 2 minutes in the Instant Pot.
Herbs: For a different flavor profile, try substituting the cumin and curry for 1 teaspoon of thyme, Italian seasoning, or Herbes de Provence.
Potato: Substitute regular potatoes with sweet potatoes or butternut squash for variation.
Night-Shade Free: Omit the diced tomatoes, paprika, and curry. In place of the cumin, try another flavor profile by adding 2 – 3 teaspoons of Italian seasoning, herbs de Provence, or any combination of thyme, rosemary, oregano, basil, etc.
Make this recipe prep-friendly by subbing in 3-4 cups of frozen vegetable medley for most of the fresh veggies. Sauté the onion and garlic, then add the frozen veggies and lentils, and continue as directed.
More Cooking Methods:
Instant Pot: Add the ingredients, except the leafy 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 its own (takes about 20 minutes). Remove lid, stir in the greens. Season with salt & pepper taste.
Slow Cooker: Add the ingredients, except the leafy 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.
Nutritional information is calculated without oil and using 2 cups of vegetable broth.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Entree, Soup
- Method: Instant Pot, slow cooker, stovetop
- Cuisine: Vegan
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This soup is so fragrant and flavorful. It makes a nice sized pot, and loaded with all kinds of deliciousness. I make this every time I need some comfort food. Wouldn’t change a thing!
Super delicious! This soup was so hearty and homey, the family dug in! Thank you for a wonderful recipe.
10/10 will make again
Do you think this would work with a bag of frozen vegetables?
Yes, you can use a bag or bags of frozen vegetables. Enjoy!
Delicious and simple. My non vegan parents really enjoyed it! Will be making this soup again for sure. Thank you!
Loved this simple and delicious soup for an easy weeknight meal! Used fresh tomatoes and beluga lentils. Even better the next day for lunch!
I forgot to leave a rating to accompany my comment.
This soup is perfection! It has become a regular dish in our dinner rotation. Having so many different veggies really makes for such interesting textures. And the flavors are so balanced and delicious: love the combination of parsley, lemon juice and spices.
Next time I make it, I may, as a variation, add a couple of pinches of red pepper to give it a little kick. And I personally do not cook the potatoes quite as long, as I prefer them to be somewhat firm.
So good! Just made it today, doubled the recipe, instant pot. Whole family loved it, including young kids (3yo, 5yo, 7yo)
Thank you!!!
Just made for a large group. It’s amazing! Thank you
I need to omit garlic and onion, do you think it will still be flavorful enough? I can use thyme and Italian seasoning, lemon…maybe it can work?
Yes, it will still be full of flavor without garlic and onion! There is plenty of herbs and spices to keep it flavorful. Enjoy!