Cozy and Simple Vegan Lentil Soup
This Cozy and Simple Vegan Lentil Soup is the ultimate comfort food for chilly nights. Packed with hearty lentils, flavorful veggies, and wholesome ingredients, it’s a nourishing one-pot dinner that’s both satisfying and family-friendly. This plant-based recipe hits the spot every time.
I’m the kind of person who craves soup, even when it’s 90 degrees in September. Living in California, I’ve learned that making a cozy bowl of lentil soup is my way of manifesting fall vibes, even if the weather hasn’t caught up yet.
There’s just something deeply comforting about a warm, nourishing bowl of soup. And this simple vegan lentil soup is so flavorful and satisfying, you’ll want to make it year-round, not just during the colder months. Trust me, it’s that good!
Spotlight on This Cozy and Simple Vegan Lentil Soup
- It’s hearty. This lentil soup is filling, comforting, and makes the perfect easy weeknight dinner. Serve it on its own or pair it with a slice of warm, crusty bread for a complete, satisfying meal.
- It’s wholesome. Made with simple, real-food ingredients like lentils, veggies, and herbs, this soup is as nourishing as it is delicious. It’s great for fueling your body the plant-based way.
- It’s one-pot. This is a true one-pot wonder! You can whip up this healthy vegan dinner in minimal time with minimal cleanup. It’s perfect for busy nights.
- It’s vegan. Totally plant-based and loaded with nutrient-dense ingredients, this soup is a go-to for anyone looking to eat more whole foods without sacrificing flavor.
- It’s budget-friendly. With pantry staples like lentils, carrots, celery, and garlic, this recipe is incredibly affordable. Proof that healthy meals don’t have to be expensive.
The Ingredients
Lentils: You’ll want to use brown lentils for this soup instead of red or green, as they hold their shape and create a hearty texture.
Carrots: Use two large carrots, peeled and chopped, to add natural sweetness and vibrant color.
Celery: Use two large celery sticks to give the soup a classic savory base and added crunch.
Bell pepper: Grab a ripe red bell pepper. Its subtle sweetness brightens the flavor of the soup.
White onion: I prefer to use white onion for a milder, sweeter flavor, but yellow or red onions will work too.
Garlic: Make sure you use fresh garlic cloves for bold, aromatic flavor. Skip the garlic powder for this one.
Tomato paste: This thickens the broth while adding a rich, slightly sweet tomato base to the soup.
Italian seasoning: A mix of herbs like oregano, basil, and thyme gives the soup depth and warmth.
Bay leaves: Toss in a couple bay leaves while it simmers to add a subtle, earthy aroma.
Vegetable stock: While water works in a pinch, vegetable stock adds a deeper, more savory flavor.
Water: You’ll use a little water to add to the broth.
Avocado oil: Use this to sauté your onions and garlic. It’s heart-healthy and has a mild, neutral flavor.
Frequently Asked Questions
Red lentils cook much faster and break down into a mushier texture, making the soup more like a stew. For the classic hearty feel, brown lentils work best.
Once simmering, the soup usually takes about 40-45 minutes for the lentils to soften. Be sure to keep it at a gentle simmer and stir occasionally so nothing sticks to the bottom.
Nope! Brown lentils don’t require soaking. Just give them a quick rinse to remove any debris or dust before adding them to the pot.
A slice of crusty sourdough. It’s also delicious over rice or quinoa for an even heartier meal.
Yes, you can use water in place of broth, but the soup will have a milder flavor.
The Instructions
Step one: Add the avocado oil to a stockpot and heat it over medium heat. Once hot, turn down to low-medium heat and add the onion. Stir and cook for about 5 minutes or until the onions are translucent and fragrant.
Step two: Add the minced garlic, stir and cook for about 1-2 minutes.
Step three: Add the remaining ingredients, turn heat to high until it boils and then reduce it to a simmer. Add the lid and allow it to cook for 40-45 minutes. Stir occasionally. This includes: lentils, carrot, celery, bell pepper, tomato paste, Italian seasoning, Bay leaves, vegetable stock, and filtered water.
Step four: Carefully remove the Bay leaves. Optionally season with more salt as desired. Serve immediately with fresh crusty bread.
Storage
Let the soup cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 4–5 days. For longer storage, freeze it in individual portions for up to 3 months. Reheat on the stovetop or in the microwave until hot, adding a splash of water or broth if it thickens.
Tips + Modifications
Salt is key. I highly recommend adding more salt at the end until you get the perfect flavor.
Veggie stock is highly recommended. Broth brings so much added flavor to the soup.
More Vegan Soups to Try
Stovetop Butternut Squash Soup
Cozy and Simple Vegan Lentil Soup
Equipment
- 1 stockpot with lid
Ingredients
- 1 tablespoon avocado oil
- ½ white onion, diced *about 1 cup
- 2 large garlic cloves, minced
- 2 large carrots, peeled and diced
- 2 celery sticks, diced
- ½ red bell pepper, diced
- 1⅓ cups dry brown lentils, rinsed and drained
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 4 cups vegetable stock
- 1 cup filtered water
Instructions
- Add the avocado oil to a stockpot and heat it over medium heat. Once hot, turn down to low-medium heat and add the onion. Stir and cook for about 5 minutes or until the onions are translucent and fragrant.
- Add the minced garlic, stir and cook for about 1-2 minutes.
- Add the remaining ingredients, turn heat to high until it boils and then reduce it to a simmer. Add the lid and allow it to cook for 40-45 minutes. Stir occasionally. This includes: lentils, carrot, celery, bell pepper, tomato paste, Italian seasoning, Bay leaves, vegetable stock, and filtered water.
- Carefully remove the Bay leaves. Optionally season with more salt as desired. Serve immediately with fresh crusty bread.
