This lentil vegetable soup is hearty, deeply nourishing, and layered with savory, tangy richness—made from whole, simple ingredients. It’s the kind of meal that’s worth the simmer time, perfect for when you want something filling, wholesome, and full of flavor.
For more delicious recipes, try our vegan pink pasta or vegan bolognese with sausage crumbles.
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There’s nothing like a bowl of warm, comforting soup that the whole family loves. And this vegetable soup with lentils is one I come back to again and again (much like my chickpea noodle soup). I love the rich tomatoey broth and the hint of balsamic vinegar at the end.
I’ve been making this soup for years, though it’s evolved over time (as all good recipes seem to). I can never resist trying a little of this or that. But that’s the thing about lentil soup: it invites you to make it your own. Simple or dressed up, it’s always satisfying.
This lentil soup recipe is satisfying and full of flavor. It holds well, reheats beautifully, and it just gets better by the day. This vegan soup is great for meal prep, and the ingredients are simple and easy.
If you like easy meal prep soups, try our Vegan Enchilada Soup, Vegan Lasagna Soup, or our slow cooker Black Bean Soup.
Why this recipe works
- Simmering lentils separately at first to get perfectly soft without interference from salt or acid.
- A classic lentil soup — with a tomato-based broth, fresh veggies, and potatoes for heartiness.
- Flavor in layers: Sauté onion, carrot, celery, and garlic (the mirepoix) with a pinch of salt to create a flavorful base. Tamari adds depth, maple syrup softens the acidity of the tomatoes, and balsamic brightens the whole pot at the end.
- Hearty soup texture without being heavy. Potatoes, lentils, and veggies make this filling, but the broth is light enough that you don’t feel weighed down.
- Nutty richness from tahini. Just a tablespoon stirred in at the end adds unexpected creaminess and a subtle earthiness that pairs beautifully with the lentils and tomatoes.
- Seasoned in layers. Add salt in stages so you’re building flavor with every step — not just dumping it in at the end.
- Adaptable: Add frozen corn, greens, or your favorite herbs at the end.
What ingredients you’ll need
- Lentils: Brown and green lentils work well. Just use dry lentils (not canned) for the best texture.
- Olive oil: For sautéing.
- Onion, carrot, & celery: Classic mirepoix for rich, slow-cooked complex flavors.
- Garlic: Cooked until just golden for a mellow punch.
- Potatoes: Add heartiness without overpowering the soup.
- Vegan bouillon cubes or broth: Choose low-sodium to control salt levels.
- Dried thyme
- Red pepper flakes
- Tomatoes: Crushed tomatoes bring brightness and body.
- Tamari: For umami depth.
- Maple syrup: Balances acidity naturally.
- Tahini: You can substitute with cashew cream or skip it all together — your soup will still be amazing.
- Balsamic vinegar: Brightens and rounds the flavors.
- Baby spinach or corn (optional): Add at the end for texture and color.
- Sea salt + black pepper: Essential for seasoning in layers.
- Optional toppings: Drizzle of olive oil, chopped fresh parsley, and warm crusty bread.
How to make this recipe (step by step)
- Cook the lentils: Combine lentils, water, and bay leaves. Simmer for 25 minutes, skim foam, and remove bay leaves.
- Sauté vegetables: Sauté onion, carrot, and celery with a pinch of salt for 7–10 minutes. Add garlic and cook for 30 seconds.
- Add broth and potatoes: Add water or broth, potatoes, thyme, and red pepper flakes. Simmer for 15 minutes.
- Add cooked lentils and tomatoes: Stir in cooked lentils, tomatoes, and tamari. Simmer for 5 minutes.
- Finish with seasonings: Add maple syrup, tahini, salt, pepper, and balsamic vinegar.
- Optional: Blend part of the soup for a creamier texture.
- Add corn and spinach: Stir in corn and spinach, if using.
- Rest: Let the soup sit for 10 minutes to meld flavors (optional).
- Serve: Ladle into bowls, drizzle with olive oil, and top with flaky salt and fresh herbs.
In the kitchen tips
- Dutch oven: I like to use a heavy-bottomed Dutch oven for even heat and stovetop simmering.
- Salt in stages: Pre-measure your salt into a small bowl. This makes it easy to add in layers as you taste and adjust.
- Skim the lentils: As lentils cook, a little foam may rise to the top. Skim it off for a cleaner flavor and clearer broth.
- Low sodium broth: Starting with low sodium broth lets you season to taste and build flavor as you go — without things getting too salty too fast.
- Want it thicker? Use an immersion blender to partially blend the soup before adding greens or corn. It gives a creamier texture while keeping some chunks intact.
- Finish with fresh. Stir in baby spinach or frozen corn at the end for a pop of color, sweetness, and nutrients.
- Finishing touches: A final drizzle of olive oil or splash of balsamic wakes up the whole bowl.
- Resting: After turning off the heat, letting the soup rest for 10–15 minutes allows the flavors to meld together and deepen, creating a more flavorful soup (optional).
Substitutions & add-ins
- No tahini? Use cashew cream or skip it — your soup will still be amazing.
- Add heat? Increase red pepper flakes or add a pinch of cayenne pepper.
- No potatoes? Try sweet potatoes or turnips — just cut them the same size and simmer for the same amount of time.
- More herbs? Try dried basil, ground cumin, smoked paprika, or ground coriander.
- No Tamari? If you need to substitute tamari, use slightly less soy sauce (reduce by ½ teaspoon per tablespoon) to avoid over-salting.
- No balsamic? Most substitutes can be used 1:1 for balsamic vinegar.
Red wine vinegar + a splash of maple syrup (closest match)
Sherry vinegar (mild and complex)
Squeeze of fresh lemon juice (bright and fresh) - Greens? Stir in hearty greens like kale, collards, or Swiss chard in the last 5–10 minutes.
Storage & reheating
- Fridge: Let the soup cool to room temperature (within 2 hours), then transfer to airtight containers and refrigerate for up to 4 days.
- Freezer: Freeze for up to 3 months. If texture matters, you can leave out the potatoes — they become a little mushy after thawing.
- Reheat: Gently on the stovetop with a splash of broth or water to loosen.
FAQ
Yes! To make it WFPB, skip the oil and sauté your veggies in a splash of broth or water instead. Everything else is already WFPB-friendly.
No, soaking lentils is not necessary. Unlike some other legumes, lentils cook relatively quickly and can be added directly to the soup after rinsing.
Letting the soup simmer without a lid allows the flavors to concentrate and the texture to thicken naturally. It also helps the lentils and veggies cook evenly without overboiling or turning mushy.
Brown and green lentils are ideal for soups as they hold their shape well during cooking, providing a hearty texture. Red lentils cook faster and tend to break down, resulting in a creamier consistency.
For a thicker consistency, remove a portion of the cooked soup, blend it with an immersion blender until smooth, and stir it back into the pot.
Yes, lentil soup is incredibly healthy. Lentils are rich in protein, fiber, iron, and antioxidants, making this soup both nutritious and filling. It’s low in fat, supports digestion, and provides long-lasting energy — perfect for a balanced, nutritious meal.
Yes, but the texture may change. Cooked potatoes turn grainy or mushy after freezing due to their high water content. It’s not unsafe — just a texture thing. If that matters to you, add the potatoes after reheating, use waxy varieties like red or Yukon gold, or eliminate them.
Yes! Add everything except the acidic ingredients (like tomatoes and balsamic), tahini, and quick-cooking add-ins like greens or corn. Cook on low for 6–8 hours or high for 3–4 hours, until the lentils and veggies are tender. Stir in the reserved ingredients during the last 30–60 minutes for the best texture and flavor.
📖 Recipe
Lentil Vegetable Soup
Equipment
Ingredients
- 4 cups water, for cooking lentils
- 2 bay leaves
- 1 heaping cup green or brown lentils, rinsed and picked over
- 1 tablespoon sea salt, measured into a small bowl (to season in layers)
- 1 tablespoon extra virgin olive oil, for sautéing + optional drizzle
- 1 medium yellow onion, finely diced
- 1 large carrot, finely diced
- 3 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 large Yukon Gold potato, finely diced
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 6 cups water + 2 vegan bouillon cubes, OR 6 cups low sodium vegetable broth
- (1) 28-ounce can crushed tomatoes
- 1 tablespoon tamari
- 1 teaspoon maple syrup
- 1 tablespoon tahini
- Black pepper, to taste
- 1-2 light splashes of balsamic vinegar, or to taste
- 1 cup frozen corn, optional, stirred in at the end
- 1-2 handfuls baby spinach, optional, stir in at the end to wilt
- Fresh herbs like chopped parsley, thyme, or basil, optional, add in once the heat is off.
- Optional toppings: Extra olive oil, flaky salt, chopped fresh parsley, and/or vegan parmesan cheese
Instructions
- In a small saucepan, combine lentils, the water for cooking the lentils, and bay leaves. Bring to a boil, reduce heat to a light rolling simmer, and partially cover for 25 minutes (until tender). Skim any foam that rises to the top with a spoon and discard it. Turn off the heat and remove the bay leaves. Meanwhile, proceed to the next step.
- While the lentils simmer, chop the vegetables. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrot, and celery (the mirepoix) with a pinch of salt from the premeasured bowl. Sauté for 7–10 minutes until softened and lightly golden. If the mixture begins to dry out, add water in small splashes (1 tablespoon at a time) to prevent burning. Stir in garlic and cook for 30–60 seconds, just until fragrant.
- Add water + bouillon cubes (or broth) to the veggie pot. Then add the potatoes, thyme, red pepper flakes, and a few more pinches of salt. Partially cover, bring to a boil, then reduce to a gentle simmer. Cook for 15 minutes until the potatoes are almost tender.
- Stir in the crushed tomatoes, cooked lentils, tamari, and maple syrup. Stir well and continue simmering, partially covered, for another 5 minutes, until the potatoes are fully tender.
- Turn off the heat and add tahini, remaining salt, black pepper, and a few light splashes of balsamic vinegar to taste.
- For a creamier texture, optionally blend a portion of the soup using an immersion blender.
- Stir in corn or baby spinach if using. Taste and adjust seasonings if needed (I like to let it sit for 10 minutes first, and then taste, so the flavors have a chance to blend, but it's optional!).
- Ladle into bowls and drizzle with olive oil, top with a pinch of flaky salt (if desired), and serve with warm, crusty bread.
Notes
- Final taste adjustment: After resting, taste the soup again to make sure it has the right balance of salt, acidity, and seasoning. Add any final adjustments if necessary.
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