Perfect Vegan Lentil Soup In Just 5 Easy Steps
A hearty and wholesome one-pot recipe for a vegan lentil soup, packed with vegetables, spices, and a rich, satisfying flavor.
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.