This Vegan Lentil Soup is a delicious hearty soup to make during fall and winter. It's made in one pot with simple ingredients and it's freezer-friendly which makes it great for meal prep. If you're looking for an easy soup that can be served as a meal for the whole family to enjoy, definitely give this one a try!
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Why This Recipe Works
One pot meal - Soups are some of the easiest fall and winter dishes and this one is no different. Everything is cooked in one large pot and it's really easy to make. It's a cross between a soup and lentil stew and makes for a very hearty vegetarian meal with lentils as a plant-based protein source.
Simple ingredients - This soup calls for easy-to-find ingredients that should be available in any grocery store. All you need are a few veggies, lentils, spices, and veggie broth.
Hearty and filling - The lentils give this soup enough protein to make it into a full meal along with all the veggies. It's the perfect vegan soup to have in the fall and winter when you want something hearty and creamy but nothing too heavy or cheesy. It doesn't have any strong flavors or too much heat so your whole family can enjoy it.
Freezer-friendly - This soup freezes really well which makes it perfect for meal prep. You can freeze it in soup freezer cubes to always have exact serving sizes on hand.
Ingredients
- Lentils - You'll need brown lentils for this recipe. They're sometimes called green lentils but they should still look like brown lentils. Thinner, wider, and lighter in color than Beluga or Du Puy lentils (also called French green lentils). Those are better for salads because they keep their shape after cooking.
- Potatoes - Any yellow potatoes work here. I like Yukon or Russet potatoes. Half of the soup gets blended along with most of the potatoes which help thicken the soup and make it creamy without any cream.
- Vegetables - Onion, celery, and carrots are classics in soups. They add flavor and some texture. I recommend adding some garlic too.
- Herbs - I recommend cooking the soup with bay leaf and dried oregano and adding fresh parsley to the finished soup. You can use dried parsley if needed.
- Vegetable broth - The recipe calls for a veggie broth to keep the soup vegan but chicken or beef broth also work great if you prefer.
Variations and Substitutions
- Canned lentils - You can use two 15oz (425ml) cans of brown lentils instead of dry lentils. Strain and rinse them and add them to the soup. They're cooked but I recommend still simmering them for a few minutes to make sure they're soft enough.
- Frozen vegetables - If you have frozen carrots, celery, and potatoes, you can use those in the soup instead of fresh veggies. Simply add them as you would fresh veggies and cook as you normally would.
- Different broth - If you don't need this soup to be fully vegan, you can use chicken broth or beef broth.
- Add heat - you can add some red pepper flakes either right into the soup or on top for serving.
Step-by-Step Instructions
- Start by soaking your lentils in water for at least 3 hours. This will help them cook quickly.
- Heat avocado oil in a large pot over medium-high heat.
- Add onion and cook for 8-10 minutes until slightly golden.
- Add minced garlic and cook for another 30 seconds just until fragrant.
- Add celery, carrots, potatoes, dried oregano, bay leaf, and vegetable broth.
- Drain and rinse the lentils and add them to the soup.
- Bring everything to a boil, lower to medium heat, and simmer for about 20 minutes or until the lentils are soft.
- Take the bay leaf out and transfer some of the veggies and lentils into a bowl if you don’t want the soup completely smooth (optional).
- Add sea salt, pepper, and lemon juice to the soup.
- Use an immersion blender to blend the soup until smooth.
- Add the reserved veggies and lentils back and add freshly chopped fresh parsley.
- Season with more salt and pepper, and lemon juice to taste.
Serving Suggestions
You can serve the soup as it is or add toppings to make it extra special. Below are a few of my favorite toppings.
- Veggies from the soup - Reserve some of the veggies before blending the soup and add them on top for a pop of color and a nicer presentation if desired. This is totally optional.
- Fresh herbs - The soup has fresh parsley so I like to add more on top when serving. You can also add fresh chives.
- Yogurt or cream - Add a drizzle of vegan or regular yogurt, cream, or sour cream on top for tang and added creaminess. I like using coconut yogurt.
- Black pepper - An extra sprinkle of freshly ground black pepper is always a good addition.
- Croutons - I highly recommend making your own if you have an extra 30 minutes. Try these garlicky Sourdough Croutons! If you don't have croutons, you can serve it with some crusty bread or a baguette.
Storing
Fridge: Store in an airtight container or a jar in the fridge for up to 3-4 days. Reheat in a small saucepan on the stove until warmed through. Allow to simmer for 1-2 minutes.
Freezer: Store in a freezer-safe container in the freezer for 2-3 months. Reheat either from frozen with a splash of water or allow to defrost in the fridge overnight first.
I like freezing soup in these soup freezer cubes to have single portions ready to go. You can transfer them to freezer bags or containers once the soup is fully frozen.
FAQs
Yes, you can use frozen carrots, celery, potatoes, and even onion. Frozen onion might not caramelize the same way fresh does but it can be used if needed.
No, brown lentils are the best in this recipe. Red lentils get too mushy and cook too fast and beluga and du puy lentils don't soften enough which makes them more suitable for salads and other dishes. You can use canned brown lentils. Just drain and rinse two 15 oz (425ml) cans and add the lentils to the soup towards the end of cooking. Simmer them for a few minutes in the soup to make sure they're soft enough.
I don't have either so I can't guarantee it but I think it should most likely work just like with any other soup.
More Hearty Soup Recipes
If you're looking for other hearty and comforting soups perfect for fall and winter, check out the four below! The broccoli soup is my all-time favorite because of the crispy broccoli croutons, it's a must-try!
- Potato Garlic Soup
- White Bean Tomato Soup
- Vegan Cauliflower Soup with Garlic Croutons
- Potato Leek and Lentil Soup with Caraway Seeds
- Cream of Broccoli Soup with Roasted Broccoli Croutons
📖 Recipe
Vegan Lentil Soup
- Prep Time: 10 mins
- Soaking Time: 3 hours
- Cook Time: 30 mins
- Total Time: 3 hours 40 minutes
- Yield: 4-6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Vegan Lentil Soup is packed with protein, veggies, and it's creamy without any added cream or milk. This soup is freezer-friendly!
Ingredients
- 1 cup brown lentils, soaked for at least 3 hours
- 1 tbsp avocado oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced or pressed
- 2 stalks celery, thinly sliced
- 2-3 medium carrots, diced
- 2 potatoes, diced into bite sized pieces (approx. 2 cups)
- ½ tsp dried oregano
- 1 bay leaf
- 6 cups vegetable broth
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 1-2 tablespoon freshly squeezed lemon juice
- 2 tbsp finely chopped fresh parsley (optional)
- For serving: cream, yogurt, black pepper, fresh parsley, croutons
Instructions
- Start by soaking your lentils in water for at least 3 hours. This will help them cook quicker.
- Heat avocado oil in a large pot over medium-high heat.
- Add onion and cook for 8-10 minutes until slightly golden.
- Add minced garlic and cook for another 30 seconds just until fragrant.
- Add celery, carrots, potatoes, dried oregano, bay leaf, and vegetable broth.
- Drain and rinse the lentils and add them to the soup.
- Bring everything to a boil, lower the heat and simmer for about 20 minutes or until the lentils are soft.
- Take the bay leaf out and transfer some of the veggies and lentils into a bowl if you don’t want the soup completely smooth (optional).
- Add sea salt, pepper, and lemon juice to the soup.
- Use an immersion blender to blend the soup until smooth.
- Add the reserved veggies and lentils back and add freshly chopped fresh parsley. Season with more salt and pepper, and lemon juice to taste.
- Serve garnished with cream, yogurt, and more pepper, or parsley.
Equipment
Notes
Fridge: Store in an airtight container in the fridge for up to 3-4 days. Reheat in a small saucepan on the stove until warmed through. Allow to simmer for 1-2 minutes.
Freezer: Store in a freezer-safe container in the freezer for 2-3 months. Reheat either from frozen with a splash of water or allow to defrost in the fridge overnight first.
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Bernice says
Soup is such a comfort meal for me, especially in the coldest parts of winter. We've been making soup at least once a week, sometimes twice this month. I tried your lentil soup for a bit of a change and was pleasantly surprised at how tasty and filling it was. Will make again!
Marta says
I love making lentils, but this lentil soup looks like a fantastic way for me to switch things up! I can't wait to try it.
sophie says
I recently tried your lentil soup recipe, and I must say it was a huge hit! The combination of lentils, vegetables, and aromatic spices resulted in a hearty and flavorful soup that exceeded my expectations.
Elaine says
This was the best lentil soup I've ever tried. I love the flavor combinations, and I'll definitely make it again!!
Yu says
Such a wonderful plant-based soup. I love the homemade soup more than the canned one. This soup turns out hearty and delicious!
Hayley Dhanecha says
We eat lots of lentils and this vegan lentil soup was simply amazing. Flavourful, hearty and budget friendly recipe.
Jacqueline Debono says
I love lentil soup in winter and this is one of the best recipes I know for it. Easy to make and very filling and flavorful!
Erin says
My husband has been obsessed with lentils lately, so I made this as a surprise for him and he loved it! He asked for the recipe to make himself next time. :)
Savita says
This Vegan Lentil Soup is a game-changer for plant-based comfort food! The hearty lentils provide a satisfying texture, while the medley of vegetables and aromatic spices infuse each spoonful with robust flavors. T