Vegan Lentil & Vegetable Soup Recipe
Quick Answer
Sauté diced onion, carrots, and celery in olive oil. Add garlic, cumin, and smoked paprika. Stir in 1.5 cups dried lentils, a can of diced tomatoes, and 6 cups vegetable broth. Simmer 25-30 minutes until lentils are tender. Season with lemon juice, salt, and pepper. Serves 6.
Hearty, healthy, 100% plant-powered
By Sarah Mitchell • June 14, 2026
This hearty vegan lentil and vegetable soup is packed with plant-based protein and fiber, making it both nutritious and deeply satisfying. Red or green lentils cook directly in the pot with diced vegetables — carrots, celery, onions, and tomatoes — absorbing all the flavors of the cumin-scented broth.
Red lentils break down into a creamy consistency, while green or brown lentils hold their shape for a more textured soup. Both work beautifully.
## Nutrition Notes
One bowl provides approximately 18g of plant protein and 12g of fiber. Lentils are also rich in iron, folate, and potassium. This soup is naturally gluten-free and low in fat.
About This Recipe
"Vegan Lentil & Vegetable Soup" is a Soups & Stews recipe that brings green lentils, carrots, diced, celery root, cubed, potatoes, cubed and leek, sliced together into a flavorful, well-balanced dish. Rated Easy and ready in about 45 minutes, this recipe fits easily into a busy schedule. It serves 6 and works equally well for a weeknight dinner or a relaxed weekend meal. The German inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 1.5 cups green lentils
- 2 carrots, diced
- 1 celery root, cubed
- 2 potatoes, cubed
- 1 leek, sliced
- 6 cups vegetable broth
Instructions
- 1
Sauté leek, carrots, and celery. Add lentils, potatoes, broth, and bay leaves.
- 2
Simmer 30-35 minutes until lentils are tender. Season with smoked paprika and vinegar.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Green lentils is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Because the recipe is vegan, it fits easily into balanced eating plans. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Vegan Lentil & Vegetable Soup" is a versatile Soups & Stews dish that pairs beautifully with a simple side salad, buttered green beans, roasted potatoes and classic German sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Vegan Lentil & Vegetable Soup stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
Which lentils are best for soup?
Red lentils create a creamier, thicker soup as they break down during cooking (20-25 min). Green or brown lentils hold their shape better for a chunkier texture (25-30 min). Both are equally nutritious.
Can I make this in a slow cooker?
Yes — add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the lemon juice and fresh herbs just before serving.
How long does lentil soup last in the fridge?
Stored in an airtight container, lentil soup keeps 4-5 days refrigerated and up to 3 months frozen. It thickens as it sits — add a splash of broth when reheating.
Reviews
No reviews yet. Be the first to review this recipe!
