Hearty Vegan Lentil Soup (Easy Stovetop Comfort Recipe)
This hearty vegan lentil soup is loaded with vegetables, spices, and protein-rich lentils simmered in a savory broth. Naturally thick, flavorful, and deeply comforting—perfect for weeknights, meal prep, or cozy winter dinners.
Equipment
- Dutch Oven or Soup Pot
- Wooden spoon
- Chef’s Knife
- Cutting board
- Immersion blender (optional)
Ingredients
- 2 Tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 1 bay leaf
- 6 cups low-sodium vegetable broth
- 14.5 oz diced tomatoes, undrained
- 1.5 cups dried brown or green lentils, rinsed
- 1 medium Yukon Gold potato, diced (optional)
- 2 Tbsp fresh parsley, chopped
- salt and freshly ground black pepper, to taste
- optional: lemon juice or non-dairy creamer
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery. Cook 7–8 minutes. Add garlic, tomato paste, thyme, cumin, and smoked paprika. Cook 1 minute.
- Add vegetable broth, diced tomatoes, lentils, bay leaf, and potato if using. Season with salt and pepper.
- Bring to a boil, then reduce heat. Simmer 40–50 minutes until lentils are tender. Add more broth if needed.
- Remove bay leaf. Blend one-third of the soup for creaminess, or blend 1 cup and return it to the pot.
- Stir in parsley, lemon juice if desired, and adjust seasoning. Serve hot.
Notes
For extra creaminess without dairy, blend one-third of the soup or stir in coconut milk. Adjust seasoning at the end for best flavor.