This one-pot vegan lentil soup recipe is a game-changer! It’s easy to make; all the veggies and lentils simmer together in just one pot. Plus, it’s packed with flavour and makes for the perfect cosy meal on chilly evenings.
Hey there, foodies! I’ve got to share this amazing one-pot vegan lentil soup recipe that’s been an absolute lifesaver for me. It’s a fuss-free, cozy meal that’s become a staple in my kitchen, and I can't wait to share it with you!
Since the weather is getting colder and the darkest hours are longer, I crave more delicious comfort foods. And if you're here for tasty and easy soups, check out my Creamy Vegan Roasted Tomato Soup or my Butternut Squash and Carrot Soup recipe.
Jump to:
One-Pot Easy Vegan Lentil Soup Recipe
Let me tell you, this soup is a lifesaver for busy days. It's unbelievably simple; throw everything into one pot, let it simmer, and voila! Dinner's served. Plus, it's vegan-friendly and jam-packed with all the good stuff like protein, fibre, and a burst of flavours.
Not only does this soup taste fantastic, but it’s a nutritional powerhouse.
It’s the perfect meal prep and a lifesaver when you’re craving something hearty, wholesome and quick.
Why I Love This Recipe
- Easy and quick to make
- Flavourful
- Hearty
- Versatile
- Budget-friendly
- Healthy
- Packed with nutrients
Ingredients You'll Need
- Lentils: You can make it with brown or green lentils. These are the most commonly used for lentil soup. They hold their shape well during cooking, offering a slightly firmer texture than other varieties.
- Vegetables: You'll need onion, garlic, carrot, celery, potatoes and canned tomatoes.
- Herbs and spices: It is up to your taste and preferences. I used salt, pepper, smoked paprika, cumin and thyme.
- Lemon juice: It adds a tangy, citrusy element that brightens the overall taste of the soup.
- Vegetable broth: To keep this recipe vegan, use vegetable broth. It would work well with water, but I like the extra flavours of the vegetable broth.
For the full recipe and quantities, see the recipe card at the end of the post.
how to make One-Pot Vegan lentil soup
At first, start by rinsing your lentils and chopping up your veggies. Then, in a large pot, sauté the onions, carrots and celery until they soften, then add garlic and saute for another few minutes until it's fragrant. Then add the potatoes and spices: cumin, smoked paprika, thyme, salt, and pepper.
Next add the diced tomatoes, lentils, and vegetable broth (or water) into the pot. Bring to a boil, then lower heat to a simmer and cook for about 30-35 minutes until the lentils are tender, then, stir in the spinach and the lemon juice.
Feel free to sprinkle some fresh parsley or cilantro on top for that extra touch or some dairy-free sour cream to make it extra creamy, and enjoy a bowlful of comfort that's as easy to make and satisfying.
SERVING SUGGESTIONS
Serve your lentil soup with crusty bread, with my cheesy garlic bread or a fresh side salad and additional dairy-free sour cream while it's hot, garnished with fresh parsley if desired. The addition of dairy-free sour cream makes this soup even creamier and more indulgent.
Serve it as an appetiser, side dish, or a comforting main course.
If you enjoy heat, serve the soup with a side of hot sauce, chilli flakes, or a few slices of fresh chilli peppers.
I hope you will love it as much as I do!
Storage
This soup stores wonderfully in the fridge for up to 4-5 days, making it an excellent option for meal prep.
Top tip
For the creamier texture, you can partially blend the soup using an immersion blender or by transferring a portion to a regular blender and then returning it to the pot.
FREQUENTLY ASKED QUESTIONS
Generally, lentil soup is gluten-free if made with gluten-free ingredients. However, if following a gluten-free diet, it's essential to check the labels on ingredients like broth or seasonings to ensure they are gluten-free.
To thicken lentil soup, blend a portion using an immersion blender or transfer a part to a regular blender, then return it to the pot.
Sure! Lentil soup can be prepared conveniently in a slow cooker or Instant Pot. Cooking times and settings may vary, but these appliances can simplify cooking and yield delicious results.
More Lentil Recipes:
Vegan Stuffed Peppers with Lentils and Mushrooms
Easy Mushroom and Lentil Wellington
Easy Sweet Potato and Lentil Curry with Spinach
NEED MORE QUICK AND EASY RECIPES? Subscribe to my newsletter and follow along on Instagram, Facebook, as well as on Pinterest, Youtube and TikTok for all of the latest updates.
Thank you for joining me in the kitchen and trying this delicious recipe! Your feedback means the world to me, so if you loved this dish, don't forget to rate the recipe and share your thoughts in the comments below. And hey, let's connect on Instagram too! If you share your creations and tag me @plantnspice, I'd be thrilled to see your delicious masterpiece.
Happy cooking and happy eating!
Print
One-Pot Easy Lentil Soup Recipe
- Total Time: 50 minutes
- Diet: Vegan
Description
This one-pot vegan lentil soup recipe is a game-changer! It’s easy to make; all the veggies and lentils simmer together in just one pot. Plus, it’s packed with flavour and makes for the perfect cosy meal on chilly evenings.
Ingredients
- 1 cup dried green lentils
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped or minced
- 2 medium sized carrots
- 1 large celery stalk, diced
- 2 medium sized carrots, diced
- 2 medium sized potatoes
- 4 cups of vegetable broth
- 1 tbsp olive oil
- 1 can chopped tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp thyme
- 2 tbsp lemon juice
- 1 handful of spinach
- salt and pepper to taste
- chilli, optional
Instructions
- Preparation: Rinse the lentils thoroughly under cold water and set them aside. Chop all the vegetables.
- Sautéing the Aromatics and Veggies: Heat a large pot over medium heat. Add olive oil (or water for an oil-free version). Sauté the onions, carrots and celery until translucent, then add the minced garlic. Stir for another minute until fragrant. Then add the potatoes too and mix everything.
- Adding Spices: Add the ground cumin, smoked paprika, thyme, salt, and pepper. Stir well to coat the vegetables.
- Simmering Soup: Pour the diced tomatoes, rinsed lentils, and vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 30-35 minutes or until the lentils are tender, then stir in the spinach and the lemon juice.
- Adjusting Seasoning: Taste the soup and adjust the seasoning if needed.
- Serve and Garnish: Feel free to sprinkle some fresh parsley or cilantro on top for that extra touch or some dairy-free sour cream to make it extra creamy.
Notes
For the creamier texture, you can partially blend the soup using an immersion blender or by transferring a portion to a regular blender and then returning it to the pot.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Soup, Entree
- Cuisine: Italian
Leave a Reply