Lentil Vegetable Soup

An easy vegan Lentil Vegetable Soup that's cozy, warm, and nourishing. Plus it is only 10 ingredients and also customizable. (Gluten-free & oil-free.)

This simple lentil soup is packed with plant-based nutrients, protein, and fiber.

Plus it is flexible with other vegetables or what you have on hand.

Follow the recipe below or swap in your own favorites. My daughter even loves sprinkling garbanzo beans in her bowl.

It is a great choice for meal prep or leftovers throughout the week because it stores and reheats beautifully.

Ingredients for Lentil Vegetable Soup

For this recipe you will simmer in a large pot:

• Yellow onion: Or use a white onion or sweet onion.
• Garlic cloves: Or substitute garlic powder if desired.
• Carrot
• Mushroom: I use cremini mushrooms, but any variety will work. White button, shiitake, portobello, oyster mushrooms, etc.
• Zucchini: Or use a yellow summer squash instead if you'd like.
• Canned diced tomatoes: Either regular, petite diced, or fire-roasted tomatoes work well.
• Vegetable broth: 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.
• Dried basil: Or other herbs of choice to change up the flavor.
• Fresh baby spinach: Or stir in fresh kale to the pot towards the end of cook time.

You can also garnish your bowl with a tablespoon of fresh parsley or squeeze of fresh lemon juice before serving.

Customize

Change up this recipe as you see fit. A few ideas include:

Veggies: Add other vegetables like celery, green peas, sweet corn, bell pepper, green beans, potatoes, sweet potatoes, cauliflower, cabbage, etc.

Herbs + spices: Change up the flavor with ground cumin, smoked paprika, Italian seasonings, thyme, oregano, etc.

Make it spicy: Add medium green chiles, cayenne pepper, chipotle in adobo, medium fire-roasted tomatoes. Or simply top with your favorite hot sauce before serving.

Storage

Store leftovers in an airtight container in the refrigerator. We find they keep for about 4-5 days. Simply reheat in the microwave when ready to enjoy.

Freezing: I have not tried freezing this recipe, but I'm guessing it would work great as a freezer meal. Be sure to let it cool completely before freezing, then enjoy within 1-2 months.

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

Lentil Vegetable Soup

An easy Lentil Vegetable Soup that is cozy, warming, and nutrient-packed! Only 10 ingredients and customizable.

5 from 6 votes

Print Recipe Pin Recipe Comment

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Author: Kaitlin - The Garden Grazer

Course: Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 6 medium bowls

US CustomaryMetric

Ingredients

• 1 yellow onion
• 3-4 cloves garlic
• 2 medium carrots
• 6 oz. mushrooms (I use cremini)
• 1 zucchini
• 15 oz. can diced tomatoes (or fire-roasted)
• 4 cups vegetable broth*
• 1 cup green/brown lentils (uncooked)
• 1 1/2 tsp. dried basil (or other herbs of choice)
• 1 cup fresh baby spinach

Instructions

• Dice onion.
• In a stockpot over medium-high heat, add onion. Sauté for about 8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)
• Meanwhile, mince garlic. Dice zucchini and carrot. Slice mushrooms.
• When onion is translucent, add garlic, zucchini, carrots, mushrooms, and dried basil. Stir and sauté for 2 minutes.
• Add diced tomatoes with juice and vegetable broth*.
• Increase heat and bring to a light boil.
• Rinse and drain lentils. Add lentils to pot and stir.
• Reduce heat, cover, and lightly simmer for 25-30 minutes or until lentils are tender. (Add more broth or water if desired.)
• Roughly chop spinach and stir in during the last couple minutes of cooking. Salt to taste. (Serve with fresh chopped parsley, basil, or cilantro if desired.)

Notes

*Thickness: I enjoy dense soup, but if you prefer yours thinner, simply add 2 additional cups vegetable broth or reduce the lentils to 2/3 cup.

Vegetables: Customize this with green beans, broccoli, kale, corn, peas, celery, cauliflower, cabbage, potato, etc.

Herbs: Change up the flavor with cumin, smoked paprika, Italian seasoning, thyme, oregano, etc.

Garnish: Add fresh parsley, cilantro, or basil before serving if desired.

Nutrition Per Serving (Estimate)

Nutrition Facts

Lentil Vegetable Soup

Amount per Serving

Calories

164

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

747

mg

21

%

Carbohydrates

 

30

g

10

%

Fiber

 

12

g

50

%

Sugar

 

7

g

8

%

Protein

 

11

g

22

%

Vitamin A

 

4363

IU

87

%

Vitamin C

 

19

mg

23

%

Calcium

 

70

mg

7

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

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If you are enjoying this vegan vegetable lentil soup recipe, also check out:

• Portobello Mushroom & Potato Stew with Lentils
• Rustic Lentil and Potato Soup
• Easy Vegan Lasagna with Chickpea Ricotta
• Vegan Broccoli Potato Soup

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