This Vegan Lentil Soup Recipe is deliciously comforting and cozy. Vegan Lentil Recipes are rich in plant based protein and fiber making them a healthy and satisfying choice. This easy homemade soup recipe is simple to make with wholesome ingredients and everyone will adore it.

Bowls of chunky lentil soup with crusty bread, fresh parsley and a dish towel.

This post has been updated from the original dated January 12, 2016.

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Why this is The Best Lentil Soup Recipe:
Ingredient Notes
How to make it
How to make it in the Instant Pot
Debra’s Pro Tips
📖 Recipe
Meal Prep and Storage

THIS is the soup that will hit the spot….for whatever ails you. It’s warm and nourishing….like a big hug in a bowl. Homemade lentil soup is just what’s needed on cold days.

The BEST vegan lentil soup recipe out there….loaded with chunky veggies and plenty of umami flavor to leave you feeling full and satisfied.

A piping hot bowl of hearty lentil soup is a tasty and affordable meal all by itself. It’s well balanced with plenty of protein and fiber…vibrant, healthy comfort food that’s incredibly delicious. Pair it with some vegan skillet cornbread for even more deliciousness.

Why this is The Best Lentil Soup Recipe:

Chunky vegetable lentil soup in bowls with crusty bread pieces on the side.

Balsamic Vinegar….just a splash…gives this hearty vegan soup a distinct flavor full of satisfying umami taste.
It’s loaded with chunky vegetables…and also a thick and creamy base.
HIgh in plant based nutrition…without compromising on great taste.
Made with affordable pantry ingredients.
So easy to make….spend about 15 minutes prepping and stirring and then basically ignore while it works its magic.
It’s meal prep and freezer friendly. Will stay good in the fridge for a week or the freezer for 3 months.
Vegan Lentil Soup reheats like a dream.
Hearty and nourishing enough for a Meatless Monday Meal

Ingredient Notes

Labeled ingredients with photos for lentil soup: diced tomatoes, kale, french green lentils, veggie broth, diced carrots, diced parsnips, olive oil, diced onions, diced celery, minced garlic, spices and balsamic vinegar

Lentils: I like how French Lentils hold their shape and have a slightly peppery, earthy flavor. You could substitute small black beluga lentils (they will cook more quickly), or larger green or brown lentils, but I wouldn’t use red lentils in this recipe…they will fall apart..
Diced tomatoes: Look for brands that have just one ingredient: tomatoes. If you have canned whole tomatoes, chop them and add the chopped pulp and the juices. You could also use chopped fresh tomatoes (try for 3 cups).
Kale: If you don’t have green curly kale, add in another hearty green like collard greens, lacinato kale or purple kale. Make sure to chop or rip into small pieces so they’ll soften into the soup.
Olive oil: If you’re going oil free, use some of the broth to saute the veggies. Otherwise, enjoy the extra creaminess the olive lends to the blended soup.
Balsamic Vinegar: THIS is what sets this soup recipe apart from others. This recipe may be vegan, but the balsamic lends an umami flavor that makes this soup super satisfying. If you don’t have a good quality balsamic, add in a Tablespoon of miso paste.

Bowl of chunky lentil soup, loaded with carrots, tomatoes, parsnips and celery in a white bowl. You can see part of another bowl in the distance. There are chunks of crusty bread and fresh parsley, plus a white dish towel with navy stripes.

How to make it

Prep all the veggies before you begin. Dice celery, peel and dice parsnips and carrots, mince garlic.

Heat dutch oven or large soup pot over medium heat. Saute onions, carrots, celery and parsnips in a bit of olive oil or vegetable broth until beginning to soften.

Dutch oven filled with sections of diced carrots, onions, celery and parsnips.

To the softened veggies, add in minced garlic, cumin, salt and crushed red pepper. Stir constantly as garlic becomes fragrant and spices are thoroughly mixed in.

Dutch oven filled with chopped carrots, parsnips, celery and onions, stirred with a wooden spoon.

Next, add in the rinsed lentils. Stir until lentils are well coated with spices.

Dutch oven with chopped veggies and small lentils.

Lentils and chopped veggies in a dutch oven with wooden spoon stirring.

Pour in the veggie broth and diced tomatoes. If there’s not enough liquid to cover all the veggies, add water ¼ cup at a time. Fresh herbs like thyme can be added now with the stems. Stir well. Bring to a boil and then turn down to a low simmer and partially cover.

Dutch oven with soup, including chopped tomatoes and chunky vegetables.

Dutch oven with broth, tomatoes and chunky veggies and a sprig of fresh thyme.

Simmer, partially covered for about 30 minutes, until lentils and veggies are tender, but not complete mush. Use an immersion blender to puree about ⅓ of the soup.

You can also remove 2-3 cups of the soup and puree in a blender, then return to the pot. For a simple and easy cleanup, I recommend the immersion blender…also you can assess how much to puree and when to stop. Now you can stir in a splash of balsamic vinegar

Immersion blender in the center of a dutch oven filled with chunky vegan lentil soup

Blended lentil soup in a blue dutch oven, with a swirl of balsamic on top.

Cut or rip the kale into bite sized pieces before adding to the soup pot. Mix in thoroughly and allow the kale to cook for about 5 minutes until totally wilted.

Dutch oven filled with lentil soup and a large pile of kale on top.

Dutch oven with chunky lentil soup and wilted kale.

Sprinkle on some fresh parsley and enjoy this delicious homemade lentil soup.

Blue dutch oven filled with chunky lentil soup. A ladle full is shown close up.

How to make it in the Instant Pot

Set the instant pot to the saute function and let it heat.
Stir in onions and let them soften for 3-5 minutes.
Then add in spices and garlic. Stir until fragrant and then add in celery, carrots and parsnips. Mix well.
Stir in tomatoes, broth and fresh thyme.
Seal Instant Pot and set to high pressure for 15 minutes.
Let the pressure release naturally. This will take 10-12 minutes.
Puree part of the soup with an immersion blender.
Stir in the balsamic vinegar, and add the kale.
Seal the instant pot. Set the timer for 5 minutes. The kale will wilt without turning the instant pot back on if you haven’t hit “cancel”.

Debra’s Pro Tips

Chunky lentil and vegetable soup with crusty chunks of bread, fresh sprigs of parsley and a white with navy striped dish towel.

Use good quality, aged balsamic for the best umami flavor.
Make this ahead to let the flavors gel. If soup gets too thick, add a bit more broth and stir well when reheating.
Serve with a simple salad for a really satisfying meal.
Crusty Whole Grain Irish Soda Bread is great to serve on the side and for dipping.
Have all ingredients chopped and ready to go for the easiest prep.
I call this “HEALING” soup because it’s so nourishing. If you know someone who’s just had a baby or is ill. Someone who is grieving or mending a broken heart, THIS is exactly what they need.

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Hearty Vegan Lentil Soup

Why this is The Best Lentil Soup Recipe:

Ingredient Notes

How to make it

How to make it in the Instant Pot

Debra’s Pro Tips

📖 Recipe