Perfect Vegan Lentil Soup In Just 5 Easy Steps

A comforting bowl of vegan lentil soup is the perfect meal for a chilly day. Packed with nutritious lentils and hearty vegetables, this soup is both incredibly filling and bursting with flavor. The beauty of this vegan lentil soup is its simplicity; it comes together easily in one pot and gets richer and more delicious with every spoonful. This recipe is a staple for a healthy, comforting, and affordable weeknight dinner.

What is Vegan Lentil Soup?

Vegan lentil soup is a classic, meat-free version of a traditional lentil soup. It relies on a base of vegetables, such as carrots, celery, and onions, to build a savory foundation. The star of the soup is the lentil, a small legume that is rich in protein and fiber. This type of soup is naturally thick and hearty, making it a complete meal on its own. The absence of any meat or dairy products makes it suitable for a plant-based diet while still being deeply satisfying.

Ingredients

For the Soup

• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp dried thyme
• 1 cup brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 (15-ounce) can crushed tomatoes
• 1 bay leaf
• Salt and black pepper, to taste

For Garnish & Serving

• Fresh parsley or cilantro, chopped
• A squeeze of fresh lemon juice
• A swirl of extra virgin olive oil
• Crusty bread, for serving

How to Make Vegan Lentil Soup

1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
2. Add Spices and Tomato Paste: Stir in the tomato paste, cumin, coriander, and dried thyme. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.
3. Simmer the Soup: Add the rinsed lentils, vegetable broth, crushed tomatoes, and bay leaf to the pot. Stir to combine all the ingredients. Bring the soup to a boil, then reduce the heat to low.
4. Cook until Tender: Cover the pot and let the vegan lentil soup simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. Remove the bay leaf before serving.
5. Season and Serve: Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh parsley or cilantro and a squeeze of fresh lemon juice.

Tips for the Perfect Vegan Lentil Soup

• Rinse Your Lentils: Rinsing the lentils before adding them to the pot helps to remove any debris and ensures a clean, fresh flavor.
• Customize the Consistency: If you prefer a thicker soup, let it simmer for a few extra minutes with the lid off. For a thinner soup, add a little more vegetable broth or water.
• Meal Prep Friendly: This vegan lentil soup tastes even better the next day, as the flavors have more time to meld. It stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Conclusion

This vegan lentil soup is a simple, healthy, and incredibly satisfying meal that is perfect for any occasion. It’s a testament to how humble ingredients can be combined to create a truly delicious and comforting dish.

Perfect Vegan Lentil Soup In Just 5 Easy Steps

foodifa

A hearty and wholesome one-pot recipe for a vegan lentil soup, packed with vegetables, spices, and a rich, satisfying flavor.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course, Soup

Cuisine American, Mediterranean

Servings 6

Calories 250 kcal

Ingredients

  

For the Soup

• 1 tbsp olive oil
• 1 large yellow onion chopped
• 2 carrots chopped
• 2 celery stalks chopped
• 3 cloves garlic minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp dried thyme
• 1 cup brown or green lentils rinsed
• 6 cups vegetable broth
• 1 15-ounce can crushed tomatoes
• 1 bay leaf
• Salt and black pepper to taste

For Garnish & Serving

• Fresh parsley or cilantro chopped
• A squeeze of fresh lemon juice
• A swirl of extra virgin olive oil
• Crusty bread for serving

Instructions

 

• Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
• Add Spices and Tomato Paste: Stir in the tomato paste, cumin, coriander, and dried thyme. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.
• Simmer the Soup: Add the rinsed lentils, vegetable broth, crushed tomatoes, and bay leaf to the pot. Stir to combine all the ingredients. Bring the soup to a boil, then reduce the heat to low.
• Cook until Tender: Cover the pot and let the vegan lentil soup simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. Remove the bay leaf before serving.
• Season and Serve: Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh parsley or cilantro and a squeeze of fresh lemon juice.

Notes

This soup is freezer-friendly and great for meal prep.

Keyword easy recipe, healthy soup, lentil soup, plant-based, vegan lentil soup, vegan soup