🌱 Vegan Lentil Soup 🍲
This Vegan Lentil Soup is a cozy pot of brown lentils, carrots, celery, and onion in a tomato-tinted broth. The lentils stay whole enough to eat with a spoon, the vegetables go soft, and a handful of parsley at the end keeps it from tasting heavy. No dairy. No meat. One pot and a loaf of bread.
I love this on a weeknight when I want dinner to simmer while I do something else. Don’t skip the lemon or vinegar at the finish — that’s what makes it taste bright instead of muddy. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Soup 💚
- 🌱 Completely vegan
- 🫘 Filling lentils
- 🥕 Classic carrot-celery base
- 🍲 One pot
- 🧊 Even better the next day
- 🍞 Perfect with bread
The Secret to Lentil Soup That Isn’t Bland
Toast the tomato paste and spices in the pot before the broth goes in. Salt in layers. A splash of lemon or vinegar at the end wakes the whole pot up. If you want it thicker, mash a ladle of lentils against the side of the pot and stir them back in.
Frequently Asked Questions ❓
Which lentils should I use? 🫘
Brown or green lentils hold their shape. Red lentils will turn the soup into a puree.
Do I need to soak them? ⏱️
No. Just rinse and simmer.
Can I freeze it? 🧊
Yes. Cool completely and freeze up to 3 months. Add a splash of water when reheating.
🌱 Vegan Lentil Soup
Ingredients 🛒
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1½ cups brown or green lentils, rinsed
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 6 cups vegetable broth
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon lemon juice or vinegar
- ¼ cup chopped parsley
Instructions 👩🍳
- Heat the oil in a pot. Cook the onion, carrot, and celery 6 minutes.
- Add the garlic, tomato paste, cumin, paprika, and thyme. Cook 1 minute.
- Stir in the lentils, broth, salt, and pepper. Bring to a simmer.
- Cook 25–30 minutes, until the lentils are tender.
- Stir in lemon juice and parsley. Taste and add more salt if needed.
- Serve hot, with extra pepper on top.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 210 |
| Protein | 12g |
| Net carbohydrates | 26g |
| Total carbohydrates | 34g |
| Fiber | 8g |
| Total fat | 3g |
| Sodium | 680mg |
Estimates based on brown lentils, vegetables, and vegetable broth. Exact numbers may vary by broth brand.
Notes & Tips 💡
- A bay leaf in the pot is excellent. Pull it out before serving.
- If the soup gets too thick, loosen it with water or broth.
- This is even better the next day.
- A spoon of chili flakes or a swirl of olive oil on top never hurts.
This Vegan Lentil Soup is simple, hearty, and made in one pot. A mug of lentils that actually fills you up. 🍲🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
