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:
Ingredients and Substitutions
What kind of lentils are best for soup?
More on Lentils
How to make it
How to make it in the Instant Pot
Debra’s Pro Tips
Meal Prep and Storage
More Meatless Monday Meals
📖 Recipe

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

Ingredients and Substitutions

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.
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).
Parsnips: They will help bulk up the soup and when pureed add some creaminess. Parsnips are an excellent source of fibers, Vitamin C and potassium. Substitute with turnips or celeriac.
Kale: Leafy greens like kale are full of antioxidants, fiber, vitamins A, C and K. 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.
Onions: These add flavor, without resorting to more salt, sugar and oil. Good substitutions include leeks, purple onions or shallots.
Garlic: Awesome flavor enhancer. The antibacterial and immune boosting properties are released after the garlic has been cut, so mince at the beginning of your prep and let it sit for at least 10 minutes.
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.

What kind of lentils are best for soup?

Brown: These have a higher fiber content, take less time to cook than green and have a mild, earthy flavor. Brown lentils are the least expensive and most popular type of lentils.
Green: Have a harder outer layer, and take a bit more time to cook than brown lentils. They are often called French or Puy lentils because are grown in the French region of Le Puy. They retain their shape when cooked and are therefore a good choice for salads or tacos. Green French lentils also impart a bit of a peppery flavor.
Black: Often called beluga lentils because they resemble beluga caviar. They are the most nutritious variety of lentils and have the shortest cooking time, though they are the least common lentils.
Red/yellow: Red lentils are generally mild in flavor and smaller, often split. They’re used in stew and soups because they tend to fall apart when cooked. Yellow lentils are also generally split (fall apart easily like the red lentils)and are most commonly used in Indian cooking to make dal.

More on Lentils

Lentils are popular in vegan diets because they are packed with both soluble and insoluble fiber, plus protein to help keep you full and energized.

Lentils are used for plant-based soups, stews, salads and chili. Also, many vegan recipes use lentils for protein and texture. They are easy to flavor with your favorite spices. Some of my favorite lentil recipes are Stuffed mini peppers, Vegan Stuffed Zucchini Boats Lentil Chopped Salad, Vegan Stuffed Cabbage, and Stuffed Peppers.

Unlike other legumes, lentils do not need to be soaked before cooking. They do need to be thoroughly rinsed in cold water and picked over to remove debris or shriveled lentils. You CAN soak them (from 30 minutes to 2 hours) before cooking to reduce the cooking time, and cut back on the lectin making them easier to digest.

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.

Meal Prep and Storage

How to store: Soup will stay good in airtight container in the fridge for up to a week or in a freezer safe container for 3 months.
How to reheat: Place directly from the fridge or freezer into a soup pot on the stove. Heat over medium-low heat, stirring occasionally until warmed through. If soup has thickened too much, add ½ cup water or vegetable broth and stir well.
How to freeze: For individual servings, use freezer safe zip top bags that are labeled with the name of soup and date. Lay flat in the freezer, with the air pushed out, to initially freeze and then move to wherever in the freezer they fit best. OR, freeze in quart sized mason jars, leaving at least one inch of space on the top to allow for expansion. Defrost in the fridge overnight or on the counter. DO NOT place frozen glass into hot water, it will crack.

More Meatless Monday Meals

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Comments

5 from 46 votes (36 ratings without comment)

Hearty Vegan Lentil Soup