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Home » Recipes » Soup

Lentil Vegetable Soup (Easy!)

Apr 11, 2023 by Kaitlin · 18 Comments

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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.)

Lentil vegetable soup in a white bowl with spoon

This delicious lentil soup is brimming with plant-based nutrients, protein, and fiber. It's easy to assemble and requires just a handful of simple ingredients (many of which are pantry staples)!

It's also incredibly flexible with seasonal vegetables or whatever you have on hand. So you can follow the recipe or use it as a guide and swap in your own favorites.

It's a perfect choice for meal prep or leftovers throughout the week because it stores and reheats great. I find it tastes even better the next day!

Diced tomatoes, carrots, celery, potato, mushrooms, onion, and herb ingredients laid out on a white table

Ingredients for Lentil Vegetable Soup

For this recipe, you'll 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.
  • Carrot
  • 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.
Cooking vegetables in a stockpot with wooden stirring spoon

Customizing

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.

Overhead view of a ladle scooping out lentil vegetable soup from a pot

Serving

Garnish it! Top your bowl with a tablespoon of fresh parsley or squeeze of fresh lemon juice before serving. You can also add a sprinkle of Vegan Parmesan Cheese for a savory finish.

Storing

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.

Vegan lentil vegetable soup in a white bowl with parsley on the side

For more inspiration, also browse all vegan lentil recipes or soup recipes.

Vegan lentil vegetable soup in a white bowl with parsley on the side

Lentil Vegetable Soup (Easy!)

An easy lentil soup brimming with nourishing ingredients. Customize it with the season or swap in your own favorite veggies!
5 from 9 votes
Print Recipe Pin Recipe Comment
Prep Time: 25 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 55 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6

Ingredients

  • 1 yellow onion
  • 2 stalks celery
  • 1 large carrot
  • 5 oz. mushrooms
  • 8 oz. white potato
  • 4 cloves garlic
  • 15 oz. can diced tomatoes (or fire-roasted)
  • 6 cups vegetable broth
  • 1 cup green/brown lentils*
  • 1 1/2 tsp. Italian seasoning
  • 1-2 cups fresh baby spinach (optional)

Instructions

  • 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.

Notes

*Thickness: I enjoy dense soup but if you prefer yours thinner, reduce the lentils to about 3/4 cup.
Vegetables: Change it up with green beans, broccoli, kale, corn, peas, cauliflower, cabbage, zucchini, etc.
Garnish: Add fresh parsley, cilantro, basil, or red pepper flakes before serving if desired.
Recipe originally published November 2016. Updated April 2023.

Nutrition Per Serving (Estimate)

Nutrition Facts
Lentil Vegetable Soup (Easy!)
Amount per Serving
Calories
190
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
0.1
g
Potassium
 
809
mg
23
%
Carbohydrates
 
37
g
12
%
Fiber
 
13
g
54
%
Sugar
 
7
g
8
%
Protein
 
11
g
22
%
Vitamin A
 
2833
IU
57
%
Vitamin C
 
20
mg
24
%
Calcium
 
75
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: 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.

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If you're 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

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Vicki Bean says

    February 03, 2025 at 1:58 pm

    Delicious! I used a little grapeseed oil to cook the vegetables in and did not add spinach. I also added a little more Italian seasoning and pepper and used homemade vegetable broth. I will make this again and again! I freeze leftovers in individual containers and enjoy it for lunch.

    Reply
    • Kaitlin says

      February 03, 2025 at 2:15 pm

      Wonderful to hear, Vicki! Love that you were able to fine-tune it to your liking, and even freeze some for your lunches! Hope you continue to enjoy it. Thanks for sharing your kind and helpful feedback!

      Reply
  2. Terri says

    May 19, 2024 at 4:19 pm

    5 stars
    Making this one today - for my breakfast/lunches this coming week! Added some vegan Beyond Steak for extra protein, as well as chickpeas. Love all your soup recipes! 🙂

    Reply
    • Kaitlin says

      May 19, 2024 at 5:10 pm

      So awesome, Terri! Love your additions to this for more heartiness. It warms my heart knowing you enjoy the soup recipes so much. Leftover soup for breakfast - such a win!

      Reply
  3. Jennifer says

    May 27, 2023 at 7:17 pm

    5 stars
    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!

    Reply
    • Kaitlin says

      May 28, 2023 at 7:56 am

      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!

      Reply
  4. Laila says

    February 06, 2022 at 10:13 pm

    5 stars
    New staple and so easy to play around with different vegetables. I love it. Thank you!!!

    Reply
    • Kaitlin says

      February 07, 2022 at 2:07 pm

      So great to hear, Laila! Thanks very much for sharing your kind feedback.

      Reply
  5. Kat says

    January 31, 2020 at 4:33 am

    5 stars
    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!

    Reply
    • Kaitlin McGinn says

      February 03, 2020 at 9:07 am

      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!

      Reply
  6. Rhonda says

    January 20, 2020 at 5:16 pm

    My recipes have expanded so much because of you. They're delicious, easy and taste so wonderful. Thank you.

    Reply
    • Kaitlin McGinn says

      January 21, 2020 at 10:33 am

      Aww, lovely to hear that Rhonda. Thanks very much for the kind feedback. Thrilled you're finding some recipes you enjoy!

      Reply
  7. Laura C. says

    December 17, 2019 at 5:46 pm

    5 stars
    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!

    Reply
    • Kaitlin McGinn says

      December 18, 2019 at 7:27 am

      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!

      Reply
  8. Eri-Eri says

    February 22, 2017 at 2:58 am

    Thanks to you I have learned how to make lentils and love them even more! My friend who I share lunch with love them!

    Reply
    • Kaitlin | The Garden Grazer says

      February 24, 2017 at 4:32 pm

      So wonderful to hear! Thanks for sharing your kind words.

      Reply
    • Shannon says

      November 11, 2022 at 12:15 pm

      Just wondering if this could be made in a slow cooker or Instant pot?

      Reply
      • Kaitlin says

        November 14, 2022 at 8:47 am

        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!

        Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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