Vegan Lentil Soup

This vegan lentil soup is super easy to make, it’s so comforting, and packed with nutrients! It’s such an easy everyday recipe that is ready in just a little over 30 minutes. The perfect dinner for a cold day!

This vegan lentil soup is a family recipe. My grandma and my mom have made it for years and I’ve always loved it! It’s super easy and only calls for very basic ingredients. And it’s a great source of protein! Especially in the winter, it’s one of our favorite soup recipes around here. 

This Vegan Lentil Soup Is:

• super easy to make
• delicious
• healthy
• packed with protein thanks to the lentils
• very budget-friendly
• full of flavor
• kid-friendly

What You Need For This Vegan Lentil Soup:

You don’t need many ingredients for this vegan lentil soup. The ingredient list is super short and you should be able to find all of the ingredients in any regular grocery store!

You need:

• green or brown lentils
• leek
• carrots
• an onion
• potatoes
• vegetable broth
• salt, pepper, and nutmeg
• all-purpose flour and vegan margarine (optional)

As always, you can find the full ingredient list in a separate recipe box at the end of this post.

How To Make Vegan Lentil Soup

The recipe for this vegan lentil soup couldn’t be much easier. You only have about 10 minutes of preparation.

1. STEP: Finely chop the onion. Peel the potatoes and the carrots and cut them into cubes.

2. STEP: Thinly slice the leek into rings and discard the root end. Place into a colander and rinse well. Rinse the lentils with cold water as well.

3. STEP: Place the lentils, the carrots, the leek, and the onion into a large pot and add the vegetable broth. Bring to a boil.

4. STEP: After 15 minutes of cooking time, add the potatoes and cook for another 15 minutes.

5. STEP: You could either just season the lentil soup with salt and pepper or add some kind of an easy roux to make it a bit thicker. If you decide to add the roux, melt one tablespoon of vegan margarine in a small pot. Then add a tablespoon of all-purpose flour and a pinch of nutmeg and stir well with a whisk. Cook for about one minute on medium heat. Add it to the lentil soup.

Vegan Lentil Soup – FAQs:

What kind of lentils should I use for vegan lentil soup?

I like to use either brown or green lentils for my vegan lentil soup. They both work great, so you can choose the kind you like or just use the ones you already have at home.

Brown and green lentils hold their shape really well while they at the same time thicken the soup. This makes them perfect for lentil soup!

You could also use red or yellow lentils for lentil soup. However, please don’t use them for this recipe! They become very soft and mushy once cooked, so they’re best for pureed lentil soups. I’ve also got a recipe for red lentil soup with coconut milk on the blog, which is completely different from this one.

How long does lentil soup last?

Properly stored in the fridge in an airtight container, this lentil soup will last for about four to five days.

Can I freeze this vegan lentil soup?

Yes, you can easily freeze this lentil soup as beans and legumes freeze really well. You can freeze it for up to five to six months in a freezer container.

Just make sure to let the soup cool down completely before you freeze it. Also try not to overcook the vegetables (especially the potatoes) if you plan on freezing the soup later on.

Other Vegan Soup Recipes You Might Like:

• Vegan Chicken Noodle Soup
• Vegan Potato Soup
• Quinoa Soup with Kale and Potatoes 
• Red Lentil Soup with Coconut Milk 
• Vegan Tomato Basil Soup
• Italian Garbanzo Bean Soup 
• Vegan Potato Kale Soup 

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this vegan lentil soup as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina – xx

Vegan Lentil Soup

This vegan lentil soup is super easy to make, it’s so comforting, and packed with nutrients! It’s such an easy everyday recipe that is ready in just a little over 30 minutes. The perfect dinner for a cold day!

• 1 1/2 cups brown or green lentils
• 1 stalk of leek
• 2 carrots
• 4 cups vegetable broth
• 2 medium potatoes
• salt, to taste
• black pepper, to taste
• 1 tablespoon vegan margarine ((optional) )
• 1 tablespoon all-purpose flour ((optional) )
• 1 pinch of nutmeg ((optional) )
• 1/4 cup parsley, chopped

1. Finely chop the onion. Peel the potatoes and the carrots and cut them into cubes.

2. Thinly slice the leek into rings and discard the root end. Place into a colander and rinse well. Rinse the lentils with cold water as well.

3. Place the lentils, the carrots, the leek, and the onion into a large pot and add the vegetable broth. Bring to a boil.

4. After 15 minutes of cooking time, add the potatoes and cook for another 15 minutes.

5. You could either just season the lentil soup with salt and pepper or add some kind of an easy roux to make it a bit thicker. If you decide to add the roux, melt one tablespoon of vegan margarine in a small pot. Then add a tablespoon of all-purpose flour and a pinch of nutmeg and stir well with a whisk. Cook for about one minute on medium heat. Add it to the lentil soup.

6. Add chopped parsley right before serving. 

• I like to use either brown or green lentils for my vegan lentil soup. They both work great, so you can choose the kind you like or just use the ones you already have at home.
• However, please don’t use red lentils for this recipe! They become very soft and mushy once cooked.
• Properly stored in the fridge in an airtight container, this lentil soup will last for about four to five days.
• You can easily freeze this lentil soup as beans and legumes freeze really well. You can freeze it for up to five to six months in a freezer container. Just make sure to let the soup cool down completely before you freeze it. Also try not to overcook the vegetables (especially the potatoes) if you plan on freezing the soup later on.

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