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Everyone claims they have the tastiest lentil soup recipe but I promise this is the BEST Vegan Lentil Soup I’ve had. Its made with love, seasoned to perfection, and oh so comforting and warming for the coldest days (or the hottest!)
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Lentils are full of nutrients and one of my favorite plant based proteins. I’ve found them a bit easier to digest than other beans and they’re also a great source of vegan iron. There are so many different kinds of lentils nature has blessed us with. Black, green, red, yellow, and more. My preferred however is green lentils due to their texture and the way they cook and don’t mash out in the soup.
What You’ll need – Vegan Lentil soup
- Green Lentils
- Carrots
- Red potatoes
- Bell Pepper
- Onion
- Garlic
- Fresh Thyme
- Celery
- Veggie Broth
- Water
Seasonings you need
- No Salt Seasoning– The key to making low sodium food full of flavour! I get mine from the Mrs. Dash brand, purchase some through this link.
- Nutritional Yeast– The soup will still taste delicious without but it adds SUCH an amazing flavour! Use this link to grab your own bottle.
- All Purpose
- Italian
- Paprika
- Turmeric
- Onion Powder
- Garlic Powder
- Black Pepper
- Salt
How to make Vegan Lentil Soup
Step One:
Chop the onion, red bell pepper, and garlic garlic into small bite sized pieces. Leave the thyme whole. Cut the red potatoes, celery, and carrots into small or desired chunks and set to the side.
Step Two:
Sauté the onion, thyme, garlic, and red bell pepper for about 3 minutes or until fragrant. Then, add in the dry seasoning and stir to combine cooking with the herbs for another 2 minutes. Add the lentils, potatoes, carrots, celery, water, and veggie broth. Close the pot and allow to cook for about 15-20 minutes.
Step Three: Once the lentils and veggies have cooked, salt to taste and serve!
How to store Vegan Lentil Soup
This delicious and cozy vegan lentil soup is great for meal prep and tastes even better when it sits and marinates in the fridge. The soup lasts for about 5-7 days in the fridge. It can also stay fresh for up to 2.5 weeks frozen in airtight ziplock bags.
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