Cozy up with our Vegan Lentil Soup, perfect for cold weather and rainy days. Pair it with crusty bread for an extra touch of heartiness.
I’m looking outside as I write this, and it’s an unbearably nice day. You know those days in early fall when the mornings are crisp, the afternoons are hot, and the breeze scatters leaves around all day long?
On one hand, I’m thrilled to have an excuse to make Easy Tuscan Bean Soup, Caramel Apple Sangria, and this Vegan Lentil Soup. On the other, I just cannot handle that summer is nearly over.
Table of Contents
Reasons to Love This Vegan Lentil Soup
- Packed with plant-based protein, fiber, and essential vitamins, it offers a healthy, balanced meal.
- Its warm, soothing nature makes it a comforting choice for any meal.
- Simple ingredients and straightforward preparation make this the best Lentil Soup recipe.
Recipe Ingredients
- Vegetarian Chicken Broth: Infuses a rich, savory flavor, enhancing the depth and complexity of the soup.
- Apple Cider Vinegar: Adds a subtle tang and brightness, balancing the earthiness of the lentils.
- Dried Thyme: Offers a slightly minty, earthy note that adds a layer of aromatic depth to the soup.
See the recipe card for full information on ingredients and quantities.
Variations
- Herb and Spice Variation: Enhance this Vegan Lentil Soup by experimenting with fresh herbs and spices. Add ground cumin for earthiness and smoked paprika for smokiness. For a lemony-sweet touch, add ground coriander. Fresh parsley or cilantro just before serving adds a fresh burst of flavor.
- Liquid Seasonings Variation: For an extra layer of savory tang and umami in your healthy lentil soup, use a combination of tamari or coconut aminos (for a soy-free option) and balsamic vinegar. In a pinch, red wine vinegar or fresh lemon juice can be effective substitutes.
How to Make Vegan Lentil Soup
Step #1: Heat a large Dutch oven or another heavy-bottomed pot over medium heat. Add the oil and heat until shimmering. Add the onions, leeks, celery, and carrots to the pot. Sauté for five minutes, or until golden.
Step #2: Pour in the broth and scrape any brown bits on the bottom of the pot with a wooden spoon. Add the lentils, thyme, bay leaves, pepper, and nutmeg. Cook for 30 minutes on medium, covered.
Step #3: Add the potatoes and cook for an additional 15 minutes, until the lentils and vegetables are tender. Stir in the vinegar and sugar, then add salt to taste. Serve with warm bread and vegan butter.
Other Methods to Make Vegan Lentil Soup
- Instant Pot Lentil Soup: Use the “Sauté” function on your Instant Pot for vegetables like onions, leeks, celery, and carrots. After sautéing, add lentils, broth, and spices. Make sure the lid is securely closed and the valve is set to “Sealing” for building pressure. Cook on Manual or Pressure Cook on high pressure for about 15 minutes. Once cooking is complete, allow the pressure to release naturally. Then, carefully turn the valve to “Venting” to release any remaining pressure.
- Crock Pot / Slow Cooker Lentil Soup: Start by sautéing vegetables like onions, leeks, celery, and carrots in a pan, then transfer them to the Crock Pot. Add lentils, broth, and your choice of spices. Set the Crock Pot to cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to slowly meld together while they simmer.
Expert Tip
To enhance the texture of your Vegan Lentils Soup, consider using an immersion blender. Gently blend a portion of the soup. This will create a creamier, more velvety consistency while still retaining some whole lentils and vegetables. Adjust based on your preferred texture and desired thickness.
Just remember not to over-blend if you enjoy having distinct green lentils and vegetable pieces in your soup.
Frequently Asked Questions
Some great options include spinach, kale, sweet potato, bell peppers, tomatoes, or zucchini. Just keep in mind that some vegetables may cook faster or slower than others, so adjust their addition time to the cooking process accordingly.
Absolutely! You can add diced jalapeños or a pinch of red pepper flakes when sautéing the onions, leeks, celery, and carrots. Another option is to stir in a teaspoon or two of your favorite hot sauce or to use a spicy vegetarian broth.
Storage Info
Store leftover soup in an airtight container in the refrigerator for up to 5 days. To freeze, store the soup in portions in your freezer for up to 3 months. Thaw in the fridge overnight when ready to use.
To reheat, warm it on the stove over medium heat until hot, stirring occasionally. Alternatively, you can reheat it in the microwave. Heat it in a microwave-safe container, stirring occasionally, and continue heating until it’s thoroughly warmed.
Vegan Lentil Soup Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup diced onion
- 1/2 cup diced leeks - white and light green parts only
- 1/2 cup diced celery
- 1/2 cup diced carrots - unpeeled
- 1 quart vegetarian chicken broth*
- 1 1/2 cups brown lentils
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups diced Yukon gold potatoes - unpeeled
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt to taste
Instructions
- Heat a large Dutch oven or another heavy-bottomed pot over medium heat. Add the oil and heat until shimmering. Add the onions, leeks, celery, and carrots to the pot. Sauté for five minutes, or until golden.
- Pour in the broth and scrape any brown bits on the bottom of the pot with a wooden spoon. Add the lentils, thyme, bay leaves, pepper, and nutmeg. Cook for 30 minutes on medium, covered.
- Add the potatoes and cook for an additional 15 minutes, until the lentils and vegetables are tender. Stir in the vinegar and sugar, then add salt to taste. Serve with warm bread and vegan butter.
NOTES
Nutrition
Hello, German girl (with Russian background) here. I just stumbled across your blog while searching for vegetarian Thai recipes, and I have to say, everything on here looks amazing – plus, I’m sharing your love for Star Wars, Harry Potter and cats (quite rare, I know), so that makes it extra appealing 😛
Aaaaanyways, after browsing your recipes, I wanted to check out your version of this German classic and you got it just right – looks like you make it as thick as I like it! Just a few additional notes on how I make it: when roasting the greens, shortly before they’re done, I scoop them aside and let about a table spoon (or more…) of tomato puree gain some color. Then, I let some (brown) sugar caramelize, before I add the broth (or some red wine at first)… Also, I like to season my soup with mustard and that liquid Maggi stuff. AND I love adding some cubed smoked tofu to the vegetables and vegan wieners to get warm in the finished soup.
Okay, I’m done now. Happily looking forward to regularly read from you from now on!!
Just made this and it was DELICIOUS. The Polska in me swapped the thyme for marjoram, and it was DELICIOUS.
Didn’t mean to write DELICIOUS twice, but it was. My husband said it was “best soup he’s ever had.”
Haha, I’m so glad you both like it so much!!
Your food looks super good!! Especially the bread.