Description
Vegetarian Lentil Soup delivers a warm, comforting, plant-based bowl that’s easy to make with pantry staples. This hearty, nourishing lentil soup is vegan-friendly and endlessly customizable with your favorite veggies or spices for a cozy weeknight meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 1 celery stalk, sliced
- 3 cloves garlic, minced
- ¾ cup dried brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 tbsp lemon juice
- Optional garnish: chopped parsley
Instructions
- Heat olive oil in a medium pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
- Stir in garlic, cumin, smoked paprika, thyme, salt, and pepper; cook for 30 seconds until fragrant.
- Add lentils, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat and simmer uncovered for 25–30 minutes until lentils are tender.
- Stir in lemon juice and adjust seasoning as needed.
- Serve warm with parsley if desired.
Notes
- Storing: Refrigerate leftovers in an airtight container for 3–4 days. Reheat on the stove or in the microwave.
- To keep this soup vegan, ensure the broth is vegetable-based (no chicken).
- For a thicker soup, mash a portion of the lentils with the back of a spoon and stir back in.
- Boost nutrition by stirring in chopped kale or spinach during the last few minutes of simmering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1/2 the recipe)
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: vegetarian lentil soup, lentil soup, vegan soup, easy lentil soup, hearty soup, plant-based soup, comforting soup, weeknight dinner, pantry recipe