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Hearty Vegan Lentil Soup (1 Pot)

Vegan Lentil Soup – Brimming with vegetables and easy to make from scratch, this hearty lentil soup is full of protein, fiber, and much healthier than any canned soup. It’s perfect fall weather dining and makes a great meal prep idea!

top down view of vegan lentil soup in a bowl with items surrounding.

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!

Why We Love This Recipe!

  • Super easy! It’s a one-pot recipe made with everyday ingredients and ready in about 45 from start to finish. You can even use frozen veggies for quicker prep time.
  • It’s healthy! 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.
  • We’ve included stovetop, slow cooker, and Instant Pot cooking methods. And if you have any leftovers, they’re even better the next day!

Without further ado, let’s make delicious vegan lentil soup!

Ingredient Notes

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. 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, 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, Italian seasoning, or herbs de Provence would be a great substitution for the cumin and curry.
  • Vegetable Broth. We like using this Better Than Bouillon Veg Paste (affiliate link) to control the sodium and strength. I used just under 1 teaspoon for this recipe. The jar stores in the refrigerator and lasts a long time.
  • Parsley & Lemon. Adds a finishing touch, adding brightness and freshness.

Can I Use A Frozen Mix of Vegetables?

Yes, for ease this lentil soup recipe can be made using 3 – 4 cups of any frozen vegetable mix. The amount will depend on if you include other veggies from the recipe. We recommend using a classic medley of carrots, peas, green beans, and/or corn. Simply saute the onion and garlic, and add the veggies to replace the fresh carrots, celery, green beans, and/or potatoes when adding the lentils.

side by side photos showing the process of making vegan lentil soup.

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 the stovetop method with photos for reference:

  • Start by sauteing the onion, carrots, celery, and garlic. Add the paprika, cumin, and curry, saute for 1 minute more.
  • Add the tomatoes, green beans, potatoes, lentils, and pour the broth over top.
  • Simmer soup for 30 minutes.
side by side photos showing the process of adding spinach and lemon to vegan lentil soup.
  • Just before soup is done, about 5 minutes, stir in the spinach and cook until wilted.
  • Remove from heat, 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!

Other Cooking Methods

How to make vegan lentil soup in an 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.

How to make lentil soup in a 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!

top down view of pot with fresh cooked vegan lentil soup with items surrounding.

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 1/2 inch headspace for expansion. Let thaw before reheating. You can also freeze larger portions in large ziplock bags.

top down view of pot with fresh cooked vegan lentil soup.

What To Serve with Lentil Soup

I like to garnish this veggie lentil soup with parsley, a squeeze of lemon, and a twist of fresh cracked pepper. Here are a few of my favorite sides:

side angle view of vegan lentil soup in a bowl with items surrounding.

More Vegan Soup Recipes!

If you have a question or tried this one pot 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.



Filled with hearty vegetables and made in 1 pot, this vegan lentil soup is super hearty, healthy, and ready in about 45 minutes!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 minutes
  • Yield: Serves 6
  • Category: Entree, Soup
  • Method: Stovetop, Instant Pot, Slow Cooker
  • Cuisine: Vegan


Units Scale
  • 1/4 cup water or 2 tablespoons olive oil
  • 1 medium onion, diced
  • 23 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 23 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


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

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.


Lentils: 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.

Herbs: For a different flavor profile, try substituting the cumin and curry for 1 teaspoon of thyme, Italian seasoning, or Herbes de Provence.

Potato: Sub 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 most of the fresh veggies with 3 – 4 cups of a frozen vegetable medley. Saute the onion and garlic, add the frozen veggies with the 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.

Web Story: https://simple-veganista.com/web-stories/hearty-vegan-lentil-soup/

Keywords: lentil soup recipe, vegan lentil soup, vegetable lentil soup

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  1. Should add smaller scales

  2. Fantastic recipe!! Thank you!

  3. This is excellent, I will definitely make this over and over and over again!

  4. 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))))

  5. 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!

  6. 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.

  7. 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!

  8. 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!

  9. 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

  10. Made it in a crock pot. Super easy, hearty, and very tasty. Used thyme and omitted green beans.

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