The best lentil soup recipe you’re gonna love. It’s creamy, protein/fiber-packed, and vegan. My love for lentils is just beyond! I eat lentil soup with veggies every week. My favorite!!!
If you are not making lentils at home every week then you’re missing out. I just really love the taste of lentils. To be honest, lentils have only been a pantry staple in my home for about 2 years. I believe it started around the time I went vegan. I never use canned lentils only dry lentils. Typically, I make them stovetop in a big pot. Don’t feel pressured to go buy some fancy equipment. Use what you have. However, you can make this soup using:
- Instant pot
- Slow cooker
- Crockpot
My first introduction to lentil soup was at the restaurant Pret a Manger. They make an amazing Morrocan lentil soup. I highly recommend you try it if you live near a Pret. It’s vegan and filled with Morrocan spices. Also, Trader Joe’s makes a really good vegan lentil soup. It’s seasonal so you will find it in stock during colder months but the soup at Pret is available all year round. When I don’t have time to make something healthy or if I know my week will be busy I will grab a couple of soups from Trader Joe’s. I feel better eating lentil soup versus something highly processed.
What do you add to your lentil soup?
Typically, I will add any of the following: dark leafy greens, cabbage, spinach, potatoes, bell peppers, or carrots. Add herbs and spices of your choice. The options are endless. Choose whatever vegetables, spices, and root vegetables you have on hand for your lentil soup. It’s the perfect way to make it your own and not get stuck on a “recipe”. Lentil soup with kale should work perfectly as well. In addition, I like my lentil soup with some spice. So I usually opt for cayenne pepper or hot sauce.
How to make this lentil soup recipe
- Heat a large pot over medium heat. As the pot heats up, add your favorite oil (sub for water if avoiding oil). Add onion, garlic, and carrots.
- Season with sea salt, black pepper, garlic powder, smoked paprika, and, a bit of cayenne pepper and stir.
- Sauté for about 5 minutes or until your aromatics turn translucent.
- Be sure to not burn the garlic (turn the heat down if the garlic is cooking too quickly.)
- Add potatoes (optional) and season with a bit more sea salt and smoked paprika. Stir the potatoes and cook for 2-3 minutes longer.
- Next, add the vegetable broth, a sprig of rosemary or thyme. Bring to a simmer then add your lentils (washed and drained) and stir.
- When the veggie broth starts to simmer, reduce the heat to low and simmer uncovered until lentils and potatoes are tender.
- Add a handful of greens of your choice and continue simmering for 3-4 minutes or until greens wilt.
- Taste test and adjust seasonings to your taste. Add more veggie broth or water if the soup becomes too thick.
- Eat this easy vegan lentil soup with cornbread, dinner roll, or over rice of your choice. I love to top mine with hot sauce, cilantro, and nutritional yeast.
Which color lentils are the healthiest
I typically use green or French green lentils. In my experience, french green lentils cook faster than other lentils I’ve made. However, black lentils are the most nutritious of the lentil variety. Uncooked black lentils have 26 grams of protein and 18 grams of fiber.
Are lentils a superfood
Yes, lentils are a superfood. Lentils are loaded with just as much protein as steak, low in calories, and can reduce your risk of cancer, diabetes, and heart disease. Did I mention lentils are fiber-packed as well? That makes lentils an amazing superfood.
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If you’ve embraced the magic of this lentil soup in your kitchen, I’d love to hear about it – drop a comment or share your rating below, and don’t forget to join me on Instagram for plant-based recipes and wellness inspiration!
Vegan Lentil Soup Recipe (Ready in 30 minutes)
Ingredients
- 1 cup uncooked green or brown lentils (thoroughly rinsed and drained)
- 2 cups chopped greens such as kale, arugla or red cabbage
- 2 tbsp avocado oil or use oil of your choice
- 1/2 onion diced
- 2 cloves garlic minced or sub garlic-infused oil
- 4 large carrots thinly sliced
- 1/4 tsp sea salt and black pepper divided // plus more to taste
- 2 cups yellow or red potatoes roughly chopped into bite-size pieces
- 4 cups 4 cups vegetable broth (plus more as needed)
- 2-3 sprigs fresh rosemary or thyme or use a bit of both
Instructions
- Heat a large pot over medium heat. As the pot heats up, add the oil (sub for water if avoiding oil). Add onion, garlic, and carrots.
- Season with sea salt, black pepper, garlic powder, smoked paprika, and, a bit of cayenne pepper and stir.
- Sauté for about 5 minutes or until your aromatics turn translucent. Do not burn the garlic (turn the heat down if the garlic is cooking too quickly.)
- Add the potatoes (optional) and season with a bit more sea salt and smoked paprika. Stir the potatoes and cook for 2-3 minutes longer.
- Next, add the vegetable broth, a sprig of rosemary or thyme. Bring to a simmer then add lentils (washed and drained) and stir.
- When the veggie broth starts to simmer, reduce heat to low and simmer uncovered until lentils and potatoes are tender.
- Add a handful of greens of your choice and continue simmering for 3-4 minutes or until greens wilt.
- Taste test and adjust seasonings to your liking. Add more veggie broth or water if soup becomes too thick.
Notes
- You can store leftovers in a glass container in the refrigerator up to 4-5 days or the freezer for up to a month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.
- Add your favorite toppings such as coconut yogurt, hot sauce, cilantro, and parsley. Enjoy!!
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