Vegan Lentil Soup: Hearty One-Pot Comfort

Vegan Lentil Soup is a simple, warming meal that fills the kitchen with homey smells and makes enough to share. This version uses pantry staples lentils, carrots, celery, onions, canned tomatoes and broth so you can put it together any night of the week. If you want other lentil ideas, try this Vegan Lentil Tortilla Soup for a spicy twist.

What makes this soup so good

I love this recipe because it feels like comfort food without fuss. It suits cool weather but works year-round. The lentils give body and protein. Vegetables add sweet, savory depth. Spices like cumin and smoked paprika add warmth. You can make it on the stove in one pot, or speed it up in a pressure cooker. For a more fragrant take, see this curry variation: Curry Lentil Soup.

This soup also stores well and freezes nicely. Make a big pot, then enjoy bowls all week. It’s friendly to meal prep and to picky eaters. The flavors improve after a day in the fridge.

Ingredients and helpful swaps

Below I list what I use and smart swaps you can make based on what you have or dietary needs.

Shopping list for the pot

• 1 cup brown or green lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (or water + bouillon)
• 1 tsp ground cumin
• 1 tsp smoked paprika (optional)
• 1 bay leaf
• Salt and black pepper to taste
• 1 tbsp lemon juice or red wine vinegar (to finish)
• Fresh parsley or cilantro for garnish

These measurements serve about 4–6. Double the recipe to freeze portions.

Swaps for different needs

• Use red lentils for a softer, quicker-cooking soup. They break down and make the broth creamy.
• Swap olive oil for coconut oil or avocado oil if needed.
• If you follow a low-sodium diet, use low-sodium broth and add salt later, to taste.
• Add greens (kale, spinach) toward the end for more vitamins.
• For a heartier bowl, add diced potato or sweet potato at the same time as the lentils.

A pressure-cooker version is handy. If you prefer electric-pressure methods, check this Instant Pot Red Lentil Soup for timing and notes.

One small variation to try Vegan Lentil Soup

Stir in 1/2 cup coconut milk at the end for a silkier broth and subtle sweetness. It pairs well with curry spices.

Cooking the soup

Follow this clear order: cook the aromatics, add spices, stir in lentils and liquid, simmer until tender, finish with acid and herbs.

Step-by-step method

1. Heat oil in a large pot over medium heat. Add onion, carrot and celery. Cook about 6–8 minutes until soft.
2. Add garlic, cumin and smoked paprika. Cook 30–60 seconds until fragrant.
3. Stir in rinsed lentils and canned tomatoes (with juice). Pour in broth and add bay leaf. Bring to a boil.
4. Reduce heat, cover and simmer 25–35 minutes for brown/green lentils. Red lentils will take 12–15 minutes. Check for tender lentils.
5. Remove bay leaf. Season with salt, pepper and lemon juice. Add chopped parsley. If you like, pulse half the soup with an immersion blender for a creamier texture. Serve hot.

Step	Details
1	Sauté onion, carrot, celery until soft (6–8 min).
2	Add garlic and spices, then lentils and tomatoes.
3	Add broth, simmer until lentils are tender.
4	Finish with lemon juice and fresh herbs.

Texture, timing and tools

• Rinse lentils well. That removes dust and helps an even cook.
• Keep an eye on the liquid level. Add extra hot water if the soup becomes too thick before lentils finish.
• Use an immersion blender for a partly blended texture. Blend half for silkiness and leave some whole lentils for bite.
• A heavy-bottomed pot prevents sticking.

Storing, reheating and common questions

How to store it right

Cool the soup to near room temperature within two hours. Transfer to airtight containers. Refrigerate up to 5 days. For longer storage, freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating without losing flavor

Reheat gently on the stove over medium-low heat. Add a splash of water or broth if the soup has thickened. Heat until steaming, then finish with a squeeze of lemon to brighten the flavors.

A dish worth making again and again

This soup is forgiving and flexible. It adapts to what’s in your pantry and to different palates. It makes great leftovers and is an easy base for add-ins like roasted vegetables or croutons.

Print

FAQs

How long do dried lentils take to cook?

Cooking time depends on the type. Brown and green lentils take about 25–35 minutes simmering. Red lentils cook faster, usually 12–15 minutes. Test for tenderness rather than time alone.

Can I make this ahead and freeze it?

Yes. Cool completely, then freeze in labeled containers. Leave a little headspace for expansion. Thaw overnight in the fridge before reheating.

Is this soup high in protein?

Lentils deliver a good amount of plant protein, along with fiber and iron. Pair the soup with whole-grain bread or a side salad for a balanced meal.

How can I make it spicier?

Add a pinch of red pepper flakes with the spices or stir in harissa or chili paste to taste at the end.

Final Thoughts

If you want another detailed take on a classic vegan lentil soup, this version from Mediterranean Lentil Soup offers helpful tips and a slightly different spice profile to try. Give this recipe a go it’s easy, filling, and kind to the budget.