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There’s something special about the moment you wrap your hands around a warm bowl of soup. It’s more than just nourishment it’s comfort, memory, and connection. This vegan lentil soup is a recipe that keeps you grounded, a wholesome dish that’s simple yet satisfying. Whether you’re seeking a hearty weeknight meal, a cozy weekend lunch, or a nutrient-packed boost during colder seasons, this soup delivers warmth to both your body and spirit.
Why You’ll Love This Vegan Lentil Soup
You crave meals that are not only full of flavor but also fuel your body with clean, plant-powered nutrition. This lentil soup checks all the boxes:
- Rich in protein from lentils, helping you stay full longer.
- Packed with veggies for essential vitamins and minerals.
- Warm spices for depth of flavor.
- Versatile recipe that you can adapt to your taste preferences.
Easy Vegan Lentil Soup Ready in 30 Minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Hearty vegan lentil soup packed with protein-rich lentils, fresh vegetables, and warming spices—a perfect plant-based comfort food.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 14-ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 3 cups baby spinach or kale, sliced into ribbons
- 1 lemon, juiced (about 2 tablespoons)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Cook for 4-5 minutes.
2. Add tomatoes, lentils, vegetable broth, cumin, coriander, and smoked paprika. Stir to combine.
3. Bring to a boil, then reduce to a simmer and cook for 30 minutes until lentils are tender.
4. For creamy texture, blend a portion of the soup and return it to the pot.
5. Stir in spinach and lemon juice, cook for 1 minute until wilted.
6. Season with salt to taste.
Notes
For extra flavor, add fresh herbs before serving.
Make ahead—flavors deepen overnight.
Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Ingredients for Vegan Lentil Soup
Here’s everything you’ll need to create your perfect, belly-warming soup.
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Medium onion, chopped | 1 |
| Garlic cloves, minced | 3 |
| Medium carrots, peeled and chopped | 2 |
| Celery ribs, chopped | 2 |
| Can crushed or diced tomatoes | 14 ounces |
| Dry green or brown lentils | 2 cups |
| Vegetable broth | 7 cups |
| Ground cumin | 1/2 teaspoon |
| Ground coriander | 1/2 teaspoon |
| Smoked paprika | 1 teaspoon |
| Salt | 1 teaspoon (or to taste) |
| Baby spinach (or kale), sliced into ribbons | 3 cups |
| Lemon juice | 1 lemon (about 2 tablespoons) |
Step-by-Step Cooking Instructions
1. Sauté Your Base
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Cook for 4-5 minutes, stirring frequently, until the veggies soften and release their aroma.
2. Build the Flavor
Add the can of tomatoes (along with their juices), lentils, vegetable broth, cumin, coriander, and smoked paprika. Stir well to incorporate the spices and vegetables with the broth.
3. Simmer to Perfection
Bring the mixture to a boil. Lower to a gentle simmer and let it cook for roughly 30 minutes until the lentils are tender and the soup thickens naturally.
4. Creamy Option
For a richer, creamier texture, use an immersion blender directly in the pot for several quick pulses. Alternatively, blend 1–2 cups of soup in a regular blender until smooth, then pour it back into the pot.
5. Finishing Touch
Stir in the spinach and fresh lemon juice. Allow the spinach to wilt for about 1 minute. Taste and adjust salt as needed.
Helpful Tips for the Best Lentil Soup
- Choose the right lentils – Green or brown lentils hold their shape best.
- Don’t skip the lemon juice – It brightens the flavors and balances the earthy lentils.
- Make it ahead – The soup tastes even better the next day after flavors meld.
- Freeze friendly – Portion in freezer-safe containers for up to 3 months.
- Spice variations – Try adding turmeric, chili flakes, or garam masala for a unique twist.
Nutritional Benefits
| Nutrient | Benefit |
|---|---|
| Protein | Supports muscle repair and growth |
| Iron | Aids in oxygen transport in the blood |
| Fiber | Improves digestion and supports gut health |
| Vitamins A & C | Boost your immune system |
| Low in Fat | Ideal for heart health |
FAQ About Vegan Lentil Soup
Q: Can I use red lentils instead?
A: Yes, but the cooking time will be shorter, and the soup will have a softer texture since red lentils break down more quickly.
Q: How long does it last in the fridge?
A: Store your lentil soup in an airtight container in the fridge for up to 5 days.
Q: Is this soup gluten-free?
A: Yes! As long as your vegetable broth is certified gluten-free, this recipe is naturally gluten-free.
Q: Can I make this without oil?
A: Absolutely just sauté your vegetables in a splash of vegetable broth for an oil-free version.
Conclusion
When you prepare this vegan lentil soup, you’re creating more than a meal you’re crafting a moment of comfort and nourishment. With its hearty lentils, vibrant vegetables, and fragrant spices, this soup promises satisfaction in every spoonful. Serve it with crusty bread or a fresh salad for a complete, wholesome dinner.
Your next cozy moment begins with a pot on the stove so get cooking, and let this vegan lentil soup warm your heart.