This simple & easy One-Pot Lentil Soup is full of fresh veggies & protein-rich lentils. Top this vegan lentil soup with vegan sour cream & fresh herbs for a delicious & quick plant-based dinner recipe made in 45 minutes!
If you loved my Vegan Lentil Stew or Tuscan Kale Soup, then you have to try this vegan & gluten-free lentil veggie soup next!
It's not only easy to make, but it makes a great healthy dinner recipe and stores great as leftovers to enjoy all week long.
Ingredients:
Substitution notes:
- Lentils: I recommend using dried brown or dried green lentils in this recipe as they hold their shape when cooked. If using red lentils, they will become mushy and fall apart when cooking- and they also require less time.
- Baby Kale: Can be substituted for any kale variety or fresh spinach.
- Red Wine Vinegar: This truly helps brighten the lentils' earthy flavor, but it must be added after they have been cooked.
- Salt & pepper: The amount you add is really going to vary based on what diced tomatoes and veggie broth you use as most have added sodium- so taste test as you go!
How to cook vegan lentil soup
Prep & saute the veggies
Dice the celery, carrots, and onion, and mince the garlic.
Then, add olive oil to a large pot. Once hot, add in the veggies and sauté for 3-5 minutes until the onions begin to turn translucent and the veggies start to crisp.
Add the remaining ingredients & simmer
Next, add in the tomato paste and seasoning including the cumin, paprika, dried parsley, salt, & pepper.
Saute for another 1-2 minutes until evenly coated.
Then, add in the dried lentils, diced tomatoes, and vegetable broth. Stir, bring to a simmer, cover, and cook for about 20 minutes or until the lentils are fully cooled.
Remove the lid and mix in the baby kale and red wine vinegar.
Add toppings
As a final step add any toppings you may want!
I chose to keep it simple and top this Mediterranean lentil soup with vegan sour cream and fresh parsley. However, any fresh herb will work like cilantro, chives, or chopped basil.
FAQ & Tips:
What kind of lentils are best for soup?
For this lentil vegetable soup, I recommend using brown or green lentils as they hold their shape when cooked.
However, if you only have red lentils on hand they will still work. Just keep in mind they will cook faster and they will be mushy and soft.
How do I store vegan lentil soup?
Lentil soup can be stored in a closed container for 3-4 days or in the freezer for up to 1 month.
You can reheat it in the microwave or at low heat on the stove until warmed throughout to enjoy.
I can't wait for you to try this Vegan Lentil Soup! It only requires one pot & 40 minutes to make the perfect plant-based dinner. Enjoy!
-TSG
More vegan soup recipes you will love:
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One Pot Lentil Soup
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots peeled & diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 1 ½ Tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- salt & pepper to tate
- ½ cup green or brown dried lentils
- 4 cups vegetable broth
- 2 cups baby kale
- 1 ½ Tablespoons red wine vinegar
Instructions
- Heat oil in a pot. Once hot, add in the diced onion, carrot, celery, and minced garlic. Saute over medium heat for 3-5 minutes.
- Next add the tomato paste, cumin, paprika, dried parsley, salt, & pepper. Saute with the veggies for another 1-2 minutes until evenly coated.
- Then, add in the dried lentils, diced tomatoes, and vegetable broth. Stir and bring to a simmer.
- Once simmering, add a lid to cover the pot and cook for around 20 minutes until the lentils are soft, yet still hold their shape.
- Remove the lid and turn off the heat. Then, mix in the baby kale and red wine vinegar.
- Ladle the soup into 4 bowls and garnish with vegan sour cream and fresh herbs. Enjoy!
Notes
- Please see the blog post for substitution ideas.
- Cooked soup can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.
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