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 this recipe you will need:
- Yellow onion
- Garlic cloves
- Carrot
- Mushroom: I use cremini, but any variety will work. White button, shiitake, portobello, etc.
- Zucchini
- Canned diced tomatoes: Or fire-roasted tomatoes.
- Vegetable broth
- Green lentils or brown lentils: I like the earthy taste of these 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
Veggies: Add 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
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
Nutrition Per Serving (Estimate)
If you are enjoying this vegan vegetable lentil soup recipe, also feel free to check out:
- Portobello Mushroom & Potato Stew with Lentils
- Rustic Lentil and Potato Soup
- Easy Vegan Lasagna with Chickpea Ricotta
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Kat
I made this for supper yesterday evening and oh my! So easy, simple and delicious! Absolutely packed with flavour thanks to the basil and garlic and so easy to assemble! Thanks so much for this great recipe!
Kaitlin McGinn
Great to hear you gave this one a try & enjoyed! Thanks so much for your very kind words and leaving a recipe rating - very appreciated. Wishing you a most beautiful week Kat!
Rhonda
My recipes have expanded so much because of you. There delicious, easy and tastes so wonderful. Thank you.
Kaitlin McGinn
So wonderful to hear that Rhonda. Thanks very much for the kind feedback. Thrilled you're finding so many recipes you enjoy!
Laura C.
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!
Kaitlin McGinn
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!
Eri-Eri
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
That's awesome! Thanks for sharing.