An easy vegan Lentil Vegetable Soup recipe that's cozy, warm, and nourishing. Plus it's only 10 ingredients and easily customizable with your own favorite veggies! (Gluten-free, oil-free.)
This simple lentil soup is filled with plant-based nutrients, protein, and fiber.
Plus it's flexible with other seasonal vegetables or whatever you have on hand. Follow the recipe below or swap in your own favorites!
My daughter even loves sprinkling garbanzo beans in her bowl before serving.
It's a great choice for meal prep or leftovers throughout the week because it stores and reheats wonderfully.
Ingredients for Lentil Vegetable Soup
For this recipe you will simmer in a large pot:
- Yellow onion: Or use white onion or sweet onion.
- Fresh garlic cloves: Or you can substitute dried garlic powder if desired.
- Carrot
- Mushrooms: I use cremini mushrooms, but any variety will work. White button, shiitake, portobello, oyster mushrooms, etc.
- Zucchini: Or you can 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: 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.
- 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.
Garnish: You can also top your bowl with a tablespoon of fresh parsley or squeeze of fresh lemon juice before serving!
Customizing
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 a small can of medium green chiles, cayenne pepper, chipotle in adobo, or medium fire-roasted tomatoes. Or simply add your favorite hot sauce to taste before serving.
Storing
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. 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
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 check out:
- Portobello Mushroom & Potato Stew with Lentils
- Rustic Lentil and Potato Soup
- Easy Vegan Lasagna with Chickpea Ricotta
- Vegan Broccoli Potato Soup
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.
Laila
New staple and so easy to play around with different vegetables. I love it. Thank you!!!
Kaitlin
So great to hear that, Laila! Thanks very much for sharing your kind feedback. 🙂
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. They're delicious, easy and taste 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.
Shannon
Just wondering if this could be made in a slow cooker or Instant pot?
Kaitlin
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 and carrot 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!