Hearty Vegan Lentil Soup - A Delicious 1-Pot Recipe (2024)

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Full of veggies and hearty lentils, this Vegan Lentil Soup is rich in protein and fiber and so much healthier than canned soup! Plus, it’s easy to make using the stovetop, Instant Pot, or Slow Cooker!

Hearty Vegan Lentil Soup - A Delicious 1-Pot Recipe (1)

I needed a new lentil soup in my life – and here it is!

It’s perfectly spiced and loaded with an assortment of veggies for a delicious year-round lentil soup we can’t seem to get enough of – and we think you’ll agree!

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Why We Love This Recipe!

  • Super easy! It’s a one-pot recipe made with everyday ingredients and ready in about 45 minutes from start to finish. You can even use frozen veggies for a quicker prep time.
  • It’s healthy! Full of plant-based protein and healthy fiber, it’s nourishing and well-balanced. Also includes an oil-free option for a lentil soup that’s heart-healthy and virtually fat-free.
  • We’ve added stovetop, slow cooker, and Instant Pot cooking methods for ease. And if you manage to have any leftovers, they are even better the next day!

Without further ado, let’s make soup du jour!

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Ingredient Notes

Here’s everything you’ll need, plus substitution ideas for ‘your’ perfect vegan lentil soup. Measurements can be found in the recipe card below.

  • Lentils – These are the main protein source in this recipe. You can use either brown or green lentils in the recipe. If using green lentils, you’ll need to add a few minutes of cooking time, as noted in the recipe card below.
  • Mirepoix – The usual mix of onion, carrot, and celery that makes a great flavor base while adding color and texture.
  • Garlic – If you don’t have fresh garlic on hand, substitute with 1 teaspoon of garlic powder.
  • Potatoes – Use waxy potatoes such as red, white, or Yukon gold, as they hold their shape nicely when simmered. I used baby potatoes here, but regular size is great too. Sub with sweet potato or butternut squash for variation.
  • Green Beans – Use fresh or frozen.
  • Tomatoes – Use canned for convenience or fresh if roma tomatoes are in season.
  • Greens –I used a packaged baby kale & spinach mix, but you can use whatever greens you like – spinach, rainbow chard, beet greens or kale.
  • Spices – Together, the paprika, cumin, and curry add a deep, warming flavor that I have fallen in love with. This is a delicious combination, and I know you’ll love it too! For variation, I think thyme, Italian seasoning, or herbs de Provence would be a great substitution for the cumin and curry.
  • Vegetable Broth – We like using this Better Than Bouillon Veg Paste (affiliate link) to control sodium and strength. I used just under 1 teaspoon for this recipe. The jar stores in the refrigerator and lasts for a long time.
  • Parsley & Lemon –Adds a finishing touch, adding brightness and freshness.

Can I Use A Frozen Mix of Vegetables?

Yes! For ease, this lentil soup recipe can be made using 3 – 4 cups of any frozen vegetable mix. The amount will depend on if you include other veggies from the recipe. We recommend using a classic medley of carrots, peas, green beans, and/or corn. Simply saute the onion and garlic, and add the veggies to replace the fresh carrots, celery, green beans, and/or potatoes when adding the lentils.

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How To Make Vegan Lentil Soup

Making vegan lentil soup is easy as can be!

Here are the steps for the stovetop method with photos for reference. If using the slow cooker or Instant Pot methods, it only takes a few adjustments, as noted below.

  • Start by sauteing the onion, carrots, celery, and garlic. Add the paprika, cumin, and curry, and saute for 1 minute more.
  • Add the tomatoes, green beans, potatoes, and lentils, and pour the broth over the top.
  • Simmer the soup for 30 minutes.
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  • Just before the soup is done, about 5 minutes, stir in the spinach and cook until wilted.
  • Remove from heat, and add a bit of lemon. Season with salt and pepper.

And that’s it – now you are ready to enjoy a cozy bowl of soup!

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More Cooking Methods

How to make vegan lentil soup in an INSTANT POT:Add the ingredients, except the greens, to the bowl of your pressure cooker. Place the lid on the Instant Pot and set the release valve to the SEALED position. Press the MANUAL button andset the timer at 15 minutes. Once finished, set valve to quick release or let it release pressure on its own (takes about 20 minutes). Remove lid, stir in the greens.

How to make lentil soup in a SLOW COOKER:This is the set-it-and-forget-it method! Simply add the ingredients, except the greens, to the crock pot bowl. Cover with lid and set onHIGH for 4 – 5 hoursorLOW for 8 – 10 hours. Add greens, let them wilt and serve!

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How To Store Leftovers

  • Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. It makes for a great meal prep idea!
  • Freezer: Will keep for up to 2 – 3 months in the freezer.
  • Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
  • Make ahead: This soup is great for meal prepping for the week and tastes even better the next day.

Can Lentil Soup Be Frozen?

Lentil soup freezes beautifully for up to 2 – 3 months!To freeze, let cool completely and store in freezer-safe containers (affiliate link), leaving 1/2 inch headspace for expansion. Let thaw before reheating. You can also freeze larger portions in large ziplock bags.

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What To Serve with Lentil Soup

Turn your bowl of lentil soup into a full, well-rounded meal with any of these delicious recipes!

  • Bread: Serve with homemade Artisan Bread, Vegan Cornbread, or Vegan Naanfor dipping and swiping.
  • Sandwiches: Serve with this Favorite Vegetable Sandwich, Roasted Red Pepper Sandwich, or .
  • Salad: Pair with House Salad, Green Salad + Tahini Dressing (or use this ), Vegan Caesar Salad, or leafy green salad with Vegan Ranch.
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More Vegan Soup Recipes!

  • Vegan Minestrone Soup
  • Vegan Potato Leek Soup
  • Garlic Miso Soup with Greens

Let me know if you’ve tried this recipe!Leave a comment and rate it below. I love to hear what you think, or any changes you make.



Hearty Vegan Lentil Soup - A Delicious 1-Pot Recipe (9)

Print Recipe

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5 from 40 reviews

Filled with hearty vegetables and made in 1 pot, this vegan lentil soup is super hearty, healthy, and ready in about 45 minutes!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 minutes
  • Yield: Serves 6
  • Category: Entree, Soup
  • Method: Stovetop, Instant Pot, Slow Cooker
  • Cuisine: Vegan


Units Scale

  • 1/4 cup water or 2 tablespoons olive oil
  • 1 medium onion, diced
  • 23 carrots (about 1 cup), diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
  • 1 can (14oz) diced tomatoes with juices, or 23 roma tomatoes diced
  • 1 lb. baby potatoes, diced
  • 1 1/2 cups dried brown or green lentils
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry
  • 6 cups water or low-sodium broth, + more as needed
  • 2 handfuls of baby spinach or kale
  • juice of 1 lemon
  • 1/2 cup parsley, chopped
  • mineral salt & pepper, to taste


Stovetop (see notes for more cooking options):

Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant.

Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 – 35 minutes, stirring occasionally.

Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.

Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.

Serves 6

Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 – 3 months.


Lentils: If using green lentils, they tend to take a little longer to cook, add another 5 – 10 minutes on the stovetop and 2 minutes in the Instant Pot.

Herbs: For a different flavor profile, try substituting the cumin and curry for 1 teaspoon of thyme, Italian seasoning, or Herbes de Provence.

Potato: Sub regular potatoes with sweet potatoes or butternut squash for variation.

Night-Shade Free:Omit the diced tomatoes, paprika, and curry. In place of the cumin, try another flavor profile by adding 2 – 3 teaspoons of Italian seasoning, herbs de Provence, or any combination of thyme, rosemary, oregano, basil, etc.

Make this recipe prep-friendly by subbing most of the fresh veggies with 3 – 4 cups of a frozen vegetable medley. Saute the onion and garlic, add the frozen veggies with the lentils and continue as directed.

More Cooking Methods:

  • Instant Pot: Add the ingredients, except the leafy greens and water/oil, to the bowl of your pressure cooker. Place the lid on the Instant Pot and set the release valve to the SEALED position. Press the MANUAL button and set the timer at 15 minutes. Once finished, set valve to quick release or let it release pressure on its own (takes about 20 minutes). Remove lid, stir in the greens. Season with salt & pepper taste.
  • Slow Cooker: Add the ingredients, except the leafy greens and water/oil, to the bowl of your crock pot. Cover with lid. Set on HIGH for 4 – 5 hours or LOW for 8 – 10 hours. Add greens, let them wilt. Season with salt & pepper to taste.

Nutritional information is calculated without oil and using 2 cups of vegetable broth.

Web Story: https://simple-veganista.com/web-stories/hearty-vegan-lentil-soup/

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Hearty Vegan Lentil Soup - A Delicious 1-Pot Recipe (2024)


Why does my lentil soup taste bland? ›

Not adding any aromatics to the pot.

Add aromatics to the water or, even better, use chicken or vegetable stock instead of water. Follow this tip: Add a few cloves of garlic, a bay leaf, a spring of rosemary, half of an onion, or a combination of these aromatics to the cooking water or stock to help flavor the lentils.

Should lentils be soaked before making soup? ›

The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.

Why is my lentil soup not thick? ›

Cook It Longer

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Does lentil soup fill you up? ›

Lentils are a carbohydrate, but it's slow burning which means it keeps you fuller for longer. Studies also suggest that lentils are good for heart health. The added benefit is that they are low in calories with 116 calories in 1 cup of cooked lentils (which is roughly the amount per serving of this lentil soup).

Why does my stomach hurt after eating lentil soup? ›

Another reason that lentils are known for causing gas and bloating is because they are high in what's called raffinose. Raffinose family oligosaccharides (RFO) are known to cause stomach discomfort and bloating because the human body lacks the enzyme required to break them down within the digestive tract.

What makes lentils taste better? ›

Otherwise, try adding some acid. If you've added enough salt, and a dish STILL tastes bland, a splash of vinegar or citrus will bring it all together. Also try adding a bay leaf while cooking them, and always salt the water for lentils. You can also boil them in chicken or beef stock instead of water.

What happens if you don't rinse lentils? ›

It'll be fine. The reason you rinse lentils is to remove any small rocks, husks, and rodent droppings that might have gotten in there.

How do you get rid of gas in lentils? ›

Soak and Rinse Legumes: Before cooking legumes, soak them in water for several hours or overnight. This helps soften the legumes and removes some of the complex sugars that can contribute to gas production. Rinse the soaked legumes thoroughly before cooking.

Is lentil soup good for your stomach? ›

Support your digestive system

Lentils are rich in a type of fiber that helps your digestive system work as it should and fuels good bacteria in your gut. Fiber may also help reduce the risk of colorectal cancer. “Fiber plays an important role in regulating our bowels and protecting the immune system,” says Homan.

Why did my lentil soup turn black? ›

the color change you've observed is from oxidation. If you want to prevent this, lay some plastic wrap over the surface of your lentils to prevent air from getting to them, or add some acid, like lime juice, to the recipe.

How do you fix bland lentil soup? ›

To avoid a bland lentil soup, use a flavorful broth—whether that's homemade or store-bought chicken or vegetable broth. The other key is building flavor. To do so, use aromatics like onions and garlic, include fresh or dried herbs, and season well with salt and pepper.

What is the white foam on lentil soup? ›

That means the foam will typically appear when making meat-based broths and, to a lesser degree, soups made from high-protein vegetables such as chickpeas and lentils. When those coagulated proteins cluster together, they can create air pockets, which is what causes the “sudsy bubbles,” says Trout.

Why does lentil soup make me sleepy? ›

Everyone's heard of tryptophan – an amino acid most commonly associated with post-Thanksgiving-turkey naps. But tryptophan is actually found in many protein-rich foods including lentils, and complex carbohydrates work with your metabolism to allow the tryptophan to work most effectively to help you sleep.

Why do I weigh more after eating lentils? ›

If it's acute increase of weight since you've started eating them it may be because you have “filled up” your body with carbs as we store carbohydrates in muscle and liver for quickly available energy source and 1g of carbs holds around 3g of water.

Is lentil soup good for blood pressure? ›

Lentils – Just 100 grams of split red lentils has more potassium than a banana. The Dietary Approaches to Stop Hypertension (DASH) study reported that a diet rich in pulses (including lentils) and whole grains was associated with lowering blood pressure. Try making this easy Lentil Lemon soup.

How do you fix bland lentils? ›

Add a tablespoon of paprika and a small very very finely diced onion to the lentils after you have cooked them and stir in well. Leave on heat for a few minutes for flavours to blend. If you can't eat onion use a level teaspoon of Asa Foetida powder instead. Be sure and add salt to the dish.

How do I fix bland tasting soup? ›

Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

How do you fix flavorless soup? ›

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.


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