Go Back
+ servings
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!
AuthorKaitlin - The Garden Grazer
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
CuisineGluten-Free, Oil-Free, Vegan


  • 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.


*Thickness: I enjoy dense soup but if you prefer yours thinner, reduce 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)

Calories: 190 kcal | Carbohydrates: 37 g | Protein: 11 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Potassium: 809 mg | Fiber: 13 g | Sugar: 7 g | Vitamin A: 2833 IU | Vitamin C: 20 mg | Calcium: 75 mg | Iron: 4 mg