This tomato lentil vegetable soup is hearty and comforting, with tender lentils, vegetables, and a bright tomato finish. This easy vegan soup is great for meal prep and busy weeks, with deep, savory flavor that feels cozy but light.
If you like cozy soups, try my vegan enchilada soup, vegan lasagna soup, or this easy vegan slow cooker black bean soup.
🔍 A Quick Look: Tomato Lentil Vegetable Soup
- 📝 Recipe Name: Tomato Lentil Vegetable Soup
- 🕒 Total Time: About 45 minutes
- 👥 Servings: 6
- 🎯 Key Ingredients: Green or brown lentils, crushed tomatoes, onion, carrot, celery, potato
- 🌱 Dietary Info: Vegan, dairy-free, oil-free option
- ✨ Best For: Cozy weeknight dinners, make-ahead lunches, and meal prep
- 💕 Why You’ll Love It: Hearty but light, flexible, deeply flavorful, and even better the next day
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There’s nothing like a bowl of warm, comforting soup the whole family loves, and this tomato lentil vegetable soup is another one of those vegan Mediterranean recipes I come back to again and again (much like my chickpea noodle soup).
I love the rich tomato-forward broth and the hint of balsamic vinegar at the end, which adds just enough depth without overpowering the soup.
I’ve been making some version of this lentil soup for years, and it’s evolved the way all good recipes do. That’s the beauty of lentil soup, though, it invites you to make it your own. Simple or dressed up, it’s always satisfying.
This lentil soup recipe holds up well, reheats beautifully, and somehow tastes even better the next day. It’s an easy option for plant based meal prep, made with simple ingredients you likely already have on hand.
Why This Recipe Works
- The lentils cook on their own first. This gives you better control over texture and keeps the soup tasting clean and balanced.
- The veggies get time to soften. Onion, carrot, and celery build a savory base so the soup tastes rich without needing much.
- Tomatoes get added near the end for the brightest, freshest flavor!
- A spoon of tahini adds body, and balsamic brings it all together.
Want more flavor-packed plant-based soups? Try our one-pot vegan chili, brown rice soup, or this one-pot vegan cabbage roll soup. And for more ideas, check out these delicious and healthy vegan dinner recipes.
Ingredients & Substitutions
Here's what ingredients you'll need to make this tomato lentil vegetable soup recipe:
- Lentils: Brown and green lentils hold their shape best. Red lentils will work in a pinch, but they’ll break down more and make the soup thicker.
- Onion, carrot, & celery: The classic base (mirepoix). If you’re short on one, just use more of what you have.
- Yukon Gold potatoes: Red potatoes or russet work, too.
- Tomatoes: Crushed tomatoes or the same amount of tomato sauce. Diced tomatoes work too; the texture will just be chunkier.
- Tahini: Cashew cream works too, or skip it altogether; your soup will still be delicious.
See the recipe card for exact ingredients and quantities.
Tested Tips
- Cook lentils separately for the best texture. Salt and acid can slow softening, so simmering them on their own keeps them perfectly tender.
- 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.
- Use a heavy-bottomed pot. A Dutch oven gives you even heat and steady simmering.
How to Make Tomato Lentil Vegetable Soup
You’ll find the full instructions in the recipe card below, but here’s the flow:
- Step 1: Add lentils, water, and bay leaves to a saucepan. Bring to a boil, then reduce to a light simmer, and cook for ~25 minutes. Skim foam, remove bay leaves, and set lentils aside. While it cooks proceed to the next step.
- Step 2: Sauté onion, carrot, and celery with a pinch of salt. Cook 7–10 minutes, until softened and lightly golden. Add small splashes of water as needed. Add garlic and cook 30-60 seconds.
- Step 3: Add water, vegan bouillon cubes, potatoes, thyme, red pepper flakes, and a few more pinches of salt. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 15 minutes.
- Step 4: Stir in crushed tomatoes, cooked lentils, tamari, and maple syrup. Simmer 5 minutes, until potatoes are fully tender. Turn off the heat. Stir in tahini, black pepper, and balsamic vinegar to taste.
One of my favorite ways to enjoy this is soup-and-sandwich night paired with a vegan baguette sandwich made with creamy homemade hummus, or this vegan chickpea salad sandwich.
Make It Your Way
- For extra protein, stir in some Instant Pot chickpeas or white beans before serving.
- Add extra heat with red pepper flakes or for a bold, spicy kick, this chile de arbol salsa recipe.
Storage & Meal Prep
- 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.
- Meal prep: This soup is perfect for batch cooking. Portion it into individual containers once cooled so it’s ready for grab-and-go lunches or quick dinners. It reheats well; just add a splash of water or broth if it thickens.
For more meal prep, my vegan lentil meatloaf recipe is another favorite, it stores well and makes weekday meals easy. You might also like these simple meal planning ideas, or try this 3-day free vegan meal plan.
Lentil Vegetable Soup FAQs
Yes, this lentil soup works well oil-free. You can sauté the vegetables in water or broth instead of oil, and the soup will still turn out rich and satisfying.
The most common mistakes are overcooking the lentils, under-seasoning the soup as it cooks, or adding acidic ingredients too early. Cooking lentils just until tender, seasoning in layers, and finishing with tomatoes and acid at the end helps keep the soup balanced and flavorful.
Not always, but cooking them separately gives you better control over texture and timing. It keeps the lentils tender, prevents overcooking the vegetables, and results in a cleaner-tasting soup.
Yes, lentil soup is naturally high in plant-based protein, fiber, and minerals, and it’s very filling without being heavy. This version is also vegan and can be made oil-free, making it a nourishing option for everyday meals.
Suggested Pairings for Lentil and Vegetable Soup
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Tomato Lentil Soup
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Ingredients
For the Lentils
- 1 heaping cup green or brown lentils, rinsed and picked over
- 4 cups water, for cooking lentils
- 2 bay leaves
For the soup
- 1 tablespoon extra virgin olive oil, or water/broth for oil-free
- 1 medium yellow onion, finely diced
- 1 large carrot, finely diced
- 3 celery stalks, finely diced
- 1 tablespoon sea salt, measured into a small bowl to season in layers
- 4 cloves garlic, minced
- 6 cups water, OR 6 cups low sodium vegetable broth and omit bouillion cubes
- 2 vegan bouillon cubes
- 1 large Yukon Gold potato, finely diced
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- (1) 28-ounce can crushed tomatoes
- 1 tablespoon tamari
- 1 teaspoon maple syrup
- 1 tablespoon tahini
- Black pepper, to taste
- 1-2 light splashes balsamic vinegar, to taste
Optional add-ins
- 1-2 handfuls whole or chopped fresh baby spinach
- 1 cup frozen corn, white or yellow
- Fresh herbs like chopped parsley, thyme, or basil, add in once the heat is off.
Instructions
- In a small saucepan, combine lentils, water, and bay leaves. Bring to a boil, then reduce to a light simmer. Partially cover and cook for about 25 minutes, until tender. Most of the water will be absorbed, but whatever remains can be added to the soup. Skim off any foam, remove bay leaves, and set lentils aside. Meanwhile, start the soup base in the next step.
- While the lentils cook, heat olive oil or water in a large Dutch oven or soup pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 7–10 minutes, until softened and lightly golden. If the pot gets dry, add small splashes of water as needed. Add garlic and cook 30–60 seconds, just until fragrant.
- Add water, vegan bouillon cubes, potatoes, thyme, red pepper flakes, and a few more pinches of salt. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 15 minutes, until potatoes are almost tender.
- Stir in crushed tomatoes, cooked lentils, tamari, and maple syrup. Simmer 5 more minutes, until potatoes are fully tender.
- Turn off the heat. Stir in tahini, black pepper, and balsamic vinegar to taste. Adjust salt as needed.
- For a creamier texture, blend a small portion of the soup with an immersion blender. See Notes if adding in optional add-ins (spinach, corn).
- Let the soup rest 10 minutes if you can, then taste and adjust seasonings if needed.
- Ladle into bowls. See Notes for optional topping ideas. Serve with warm, crusty bread or easy homemade croutons.
Video
Notes
- Use a heavy-bottomed pot. A Dutch oven gives you even heat and steady simmering.
- Oil-free: You can sauté the vegetables in water or broth instead of oil. Finish with tahini for richness.
- Salt in layers: 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.
- Final taste adjustment: Taste the soup again to make sure it has the right balance of salt, acidity, and seasoning. Add any final adjustments, like a drizzle of olive oil, a splash of balsamic, or a sprinkle or two of vegan almond parmesan.
- Optional toppings: Drizzle of olive oil, flaky salt, chopped fresh parsley, vegan parmesan cheese.
- Optional add-ins: (Add after you finish the soup and the heat is off) 1-2 handfuls fresh baby spinach, 1 cup frozen corn (white or yellow),
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This is one of my go-to soups—hearty, nourishing, and packed with flavor. I love it with some crusty bread for dunking. It's the kind of meal that just makes you feel good!