A hearty vegan Lentil Vegetable Soup recipe that's easy to assemble and brimming with nourishing ingredients. Plus you can customize it with the season or swap in your own favorite veggies! (Vegan, gluten-free, oil-free.)
This deliciously hearty lentil soup is filled with healthy ingredients to help nourish you. It's brimming with plant-based nutrients, protein, and fiber.
The best part? It's incredibly flexible with seasonal vegetables or whatever you have on hand! So you can follow the recipe or swap in your own favorites.
It's a great choice for meal prep or leftovers throughout the week because it stores and reheats wonderfully. Make a batch for dinner, then enjoy a bowl of leftovers later!
Ingredients for Lentil Vegetable Soup
For this recipe you will simmer in a large pot on the stovetop:
- Yellow onion: Or use white onion or sweet onion.
- Celery: We'll use two celery stalks, carrots, and onion for a flavorful mirepoix blend as the vegetable base.
- Mushroom: Most often I use cremini mushrooms, but any variety will work. Try white button, shiitake, portobello, oyster mushrooms, etc. If you're not a fan of mushrooms, simply omit. Or you could replace them with other veggies or more potato if desired.
- Potato: We'll use one medium potato, or about 8 ounces. I use russet, but you can use another white or gold potato instead. If buying organic, I leave the peels on to retain the nutrients. Otherwise I peel them.
- Fresh garlic cloves: I like the taste of fresh, but you can substitute a couple teaspoons dried garlic powder if desired.
- Canned diced tomatoes: Either regular, petite diced, or fire-roasted tomatoes work well. Most often I use fire-roasted.
- Vegetable broth: Be sure to use low sodium if desired.
- Green lentils or brown lentils: I like the earthy taste of green/brown lentils with this recipe, but you could also try red lentils, French lentils, or black lentils.
- Italian seasoning: Be sure your pantry spices are fresh (not expired) for best flavor.
- Fresh baby spinach: This is optional to stir into the pot at the end of cook time. Or you could use other greens or kale if desired.
Garnish it! Top your bowl with a tablespoon of fresh parsley or squeeze of fresh lemon juice before serving.
Veggies: Add other vegetables like zucchini, yellow summer squash, green peas, sweet corn, bell pepper, green beans, sweet potatoes, cauliflower, cabbage, broccoli, butternut squash, etc.
Herbs & spices: Change up the flavor with ground cumin, smoked paprika, basil, thyme, oregano, curry powder, etc. You could also add bay leaves to boil with the soup, then remove them at the end of cook time. A splash of red wine vinegar can add depth as well. I also like to add salt and black pepper to taste before serving.
Make it spicy: Add a small can of medium green chiles, cayenne pepper, chipotle in adobo, or medium fire-roasted tomatoes. Or simply add red pepper flakes or your favorite hot sauce to taste before serving.
Beans & grains: Stir in white beans, garbanzo beans, or cooked rice or quinoa to your bowl before serving.
Make it seasonal! This is a great soup to adapt with whatever vegetables are currently in season.
Store leftovers in an airtight container in the refrigerator. I find they keep for about 4-5 days. Simply reheat in the microwave when ready to enjoy.
Freezing: I haven't tried freezing this recipe, but I'm guessing it'd work great. Just be sure to let the soup cool completely before transferring to a freezer-safe container. Then enjoy within 1-2 months.
For more inspiration, also browse all vegan lentil recipes or soup recipes.
Lentil Vegetable Soup (Easy!)
- 1 yellow onion
- 2 stalks celery
- 1 large carrot (or 2 small)
- 5 oz. mushrooms
- 8 oz. white potato (about 1 medium)
- 4 cloves garlic
- 15 oz. can diced tomatoes (or fire-roasted)
- 6 cups vegetable broth
- 1 cup green/brown lentils (uncooked)
- 1 1/2 tsp. Italian seasoning
- 1-2 cups fresh baby spinach (optional)
- Dice onion, carrot, and celery. Dice mushrooms and potato. Set aside.
- In a stockpot over medium-high heat, add onion, carrot, and celery. Sauté for about 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic, mushrooms, potato, and Italian seasoning. Stir and sauté for 2-3 minutes.
- Add diced tomatoes, vegetable broth, and lentils (rinsed and drained). Increase heat and bring to a light boil.
- Then reduce heat, cover, and lightly simmer for 25-30 minutes or until lentils are tender.
- Roughly chop spinach and stir in during the last couple minutes of cooking. Salt and pepper to taste.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this vegan vegetable lentil soup recipe, also check out:
- Lentil Cabbage Soup
- Rustic Lentil and Potato Soup
- Easy Vegan Lasagna with Chickpea Ricotta
- Vegan Broccoli Potato Soup
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A sensational super simple soup (just had to go with some alliteration 😁). The flavours blend together nicely to make a very satisfying soup. Made this a couple weeks ago when all the smoke from the Alberta fires drifted down into Calgary…couldn’t be outside so soup was on the menu and this one is a hit!! Thanks for sharing this, and all your other amazing recipes!
Haha, I love it. And you're in Calgary! I didn't realize that. All that smoke drifted down here to Montana as well. I don't recall it ever being so smoky so early in the season. Happy to have clear skies again, and hope you do too!
New staple and so easy to play around with different vegetables. I love it. Thank you!!!
So great to hear, Laila! Thanks very much for sharing your kind feedback.
I made this for supper yesterday evening and oh my! So easy, simple and delicious! Absolutely packed with flavor thanks to the herbs and garlic and so easy to assemble! Thanks so much for this great recipe!
Great to hear you gave this one a try & enjoyed! Thanks so much for sharing and leaving a recipe rating - very appreciated. Wishing you a most beautiful week Kat!
My recipes have expanded so much because of you. They're delicious, easy and taste so wonderful. Thank you.
Aww, lovely to hear that Rhonda. Thanks very much for the kind feedback. Thrilled you're finding some recipes you enjoy!
This came out great. I love the flexibility of this recipe. Instead of a can of tomatoes I added some marinara and basically cleared out my crisper drawer of odds and ends of veggies. It's delicious, hearty and healthy. I'm looking forward to trying other recipes on your blog. Thank you!
So great that you were able to make use of all your veggies! Great call with the marinara sauce too. Thanks so much for coming back to leave such a kind review!
Thanks to you I have learned how to make lentils and love them even more! My friend who I share lunch with love them!
Kaitlin | The Garden Grazer
So wonderful to hear! Thanks for sharing your kind words.
Just wondering if this could be made in a slow cooker or Instant pot?
Hi Shannon! I haven't tested this recipe in a slow cooker or Instant Pot, but it should work great. For slow cooking: my best guess is to cook on low for about 8-9 hours or until lentils are tender. Then stir in spinach after cooking. For the Instant Pot: I would sauté the onion, carrot, and celery for 6-7 minutes first. Then add all other ingredients (except spinach) and pressure cook on high for about 15 minutes. Then slow release and stir in spinach. Would love to hear if you give it a go!