HEARTY VEGAN LENTIL SOUP
This Hearty Vegan Lentil Soup is a dependable, comforting meal made with simple pantry staples and plenty of vegetables. Green lentils provide a satisfying texture, while potatoes, carrots, celery, onion, and tomatoes simmer together in a savory broth that develops deep flavor over time.
WHOLESOME & HEARTY
This hearty lentil soup is wholesome and satisfying, made with nutrient-rich lentils, a colorful mix of vegetables, and a flavorful vegetable broth.
SLOWLY SIMMERED TO BRING OUT FLAVORS
The heart of this soup is the slow simmer, whether on the stovetop or in a pressure cooker. Cooking it gently gives the flavors time to come together, softens the vegetables, and helps the lentils cook through while still holding their shape. It’s the kind of soup that gets better as it cooks and even better the next day.
SIMPLE STEPS FOR THIS HEARTY VEGAN LENTIL SOUP
Sauté Diced Onion, Celery, and Minced Garlic
Add & Sauté Diced Carrots, Potatoes, and Spices
Add Lentils, Diced Tomatoes, and Vegetable Broth and Simmer for About 2 Hours
Hearty Vegan Lentil Soup Ingredients
STEP 1 – PREP AND START THE BASE:
Heat olive oil in a large stockpot over medium heat
Add onion and celery and cook until softened
Stir in garlic and cook briefly
STEP 2 – ADD VEGETABLES:
Add carrots and potatoes to the pot
Stir well and cook until vegetables begin to soften
STEP 3 – SEASON:
Add all spices
Stir to coat vegetables and let spices cook briefly
STEP 4 – BUILD THE SOUP:
Add lentils and tomatoes
Pour in vegetable broth
Bring to a gentle boil, then reduce to a simmer
STEP 5 – SIMMER:
Simmer until lentils and vegetables are tender, about 2 hours
Stir occasionally and adjust seasoning as needed
STEP 6 – OPTIONAL ADD-INS AND SERVE:
Prepare plant-based sausage separately, if using
Serve the soup hot with optional toppings (salt & pepper, sriracha, and nutritional yeast)
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Hearty Vegan Lentil Soup
Ingredients
Vegetables
- Drizzle Olive Oil
- 1 Large Yellow Onion
- 4 Ribs Celery
- ½ to 1 Bag Baby Carrots (16 oz bag)
- 2 Cups Baby Potatoes (or more to taste)
- 2 tbsp Minced Garlic
Seasonings
- 1 tbsp Italian Seasoning
- 2 tsp Paprika
- 1 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
Remaining Ingredients
- 1½ Cups Green Lentils
- 1 Can Diced Tomatoes (Large 28 oz)
- 2+ Cartons Vegetable Broth Carton (32 oz ea)
Optional
- 1 Package Plant Based Sausage (of choice)
Optional to Serve With:
- Salt & Pepper (to taste)
- Sriracha
- Nutritional Yeast
Instructions
Prepare & Cook Veggies
- Heat a generous drizzle of olive oil in an 8-quart stockpot over medium heat (the larger pot makes it easy to add extra veggies if you want a bigger batch).Drizzle Olive Oil
- Dice the onion and celery. Add to the pot.1 Large Yellow Onion, 4 Ribs Celery
- Add minced garlic, mix well, and cook about 5 minutes.2 tbsp Minced Garlic
- Meanwhile, chop baby carrots in half (or thirds) and dice baby potatoes.½ to 1 Bag Baby Carrots (16 oz bag), 2 Cups Baby Potatoes
- Add carrots and potatoes to the pot, mix well, and cook about 5 minutes.
- Note: Add more carrots and potatoes if you’d like to fill up the pot even more!
Add Seasonings
- Add all spices to the pot.1 tbsp Italian Seasoning, 2 tsp Paprika, 1 tsp Ground Cumin, 1 tsp Salt, 1 tsp Black Pepper
- Mix well so the vegetables are evenly coated.
- Cook for about 2 minutes to allow the spices to bloom and meld.
Add Remaining Ingredients
- Add the lentils and tomatoes to the pot.1½ Cups Green Lentils, 1 Can Diced Tomatoes (Large 28 oz)
- Add vegetable broth - start with 2 cartons, then add more as needed.2+ Cartons Vegetable Broth Carton (32 oz ea)
- Mix well, bring to a gentle boil, then reduce heat to a simmer. Place the lid on with the side vent open.
- Cook for about 2 hours, stirring occasionally & scraping the bottom.
- After about 1 hour, taste and adjust seasonings as desired (it will likely need more salt). Add additional broth to thin the soup, if needed.
Prepare Optional Plant-Based Sausage
- If desired, while the soup cooks, dice the sausage links and brown according to package directions. Set aside.1 Package Plant Based Sausage (of choice)
Serve:
- Fill bowls with soup and top with plant-based sausage, if using. Finish with optional toppings, such as salt and pepper, sriracha, and nutritional yeast.Salt & Pepper, Sriracha, Nutritional Yeast
OPTIONAL INSTANT POT INSTRUCTIONS:
- This recipe works GREAT in a pressure cooker!■ Use Sauté for Step 1 ingredients.■ Add remaining ingredients but reduce lentils to 1 C and add broth only to the Max Fill line.■ Mix well, turn off Sauté, cover, and pressure cook on High for 30 minutes (about 10 minutes to pressurize).■ Naturally release for 15 minutes, then carefully vent, remove the lid, and mix well.
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FAQ'S FOR THIS HEARTY VEGAN LENTIL SOUP RECIPE
1. What type of lentils work best for this soup?
Green lentils are ideal because they hold their shape as the soup simmers, giving it a hearty texture. Brown lentils are a good substitute, but red lentils will break down more and create a thicker, softer soup.
2. Can this soup be made in advance?
Yes. This soup is great for make-ahead meals. The flavors continue to develop as it sits, making leftovers just as good – if not better – the next day.
3. How should leftovers be stored and reheated?
Store leftover soup in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it rests, so add a splash of vegetable broth or water when reheating to loosen it back up.
4. Is this lentil soup gluten-free?
The soup itself is naturally gluten-free, but always check labels on vegetable broth and any plant-based sausage to confirm they are gluten-free.
