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Lentil soup with carrots, celery and potatoes in a white bowl garnished with yogurt and chopped fresh parsley.

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4.9 from 8 reviews

Vegan Lentil Soup

Recipe by Veronika Sykorova

This Vegan Lentil Soup is packed with protein, veggies, and it's creamy without any added cream or milk. This soup is freezer-friendly!

  • Total Time3 hours 40 minutes
  • Yield4-6 1x
  • DietVegan

Ingredients

Units Scale
  • 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)
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • 6 cups vegetable broth
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1-2 tbsp freshly squeezed lemon juice
  • 2 tbsp finely chopped fresh parsley (optional)
  • For serving: cream, yogurt, black pepper, fresh parsley, croutons

Instructions

  1. Start by soaking your lentils in water for at least 3 hours. This will help them cook quicker.
  2. Heat avocado oil in a large pot over medium-high heat.
  3. Add onion and cook for 8-10 minutes until slightly golden.
  4. Add minced garlic and cook for another 30 seconds just until fragrant.
  5. Add celery, carrots, potatoes, dried oregano, bay leaf, and vegetable broth.
  6. Drain and rinse the lentils and add them to the soup.
  7. Bring everything to a boil, lower the heat and simmer for about 20 minutes or until the lentils are soft.
  8. 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).
  9. Add sea salt, pepper, and lemon juice to the soup.
  10. Use an immersion blender to blend the soup until smooth.
  11. Add the reserved veggies and lentils back and add freshly chopped fresh parsley. Season with more salt and pepper, and lemon juice to taste.
  12. 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.

  • Prep Time: 10 mins
  • Soaking Time: 3 hours
  • Cook Time: 30 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/vegan-lentil-soup/