This vegan lentil soup is super easy to make, it’s so comforting, and packed with nutrients! It’s such an easy everyday recipe that is ready in just a little over 30 minutes. The perfect dinner for a cold day!
Why This Recipe Works
This vegan lentil soup is a family recipe. My grandma and my mom have made it for years and I’ve always loved it! It’s super easy and only calls for very basic ingredients.
And it’s packed with protein thanks to the lentils! Especially in the winter, it’s one of our favorite soup recipes around here.
The leek provides this soup with tons of flavor and the combination of the potatoes and lentils make it super filling.
You don’t need many ingredients for this recipe. The ingredient list is super short and you should be able to find all of the ingredients in any regular grocery store! It’s very budget-friendly and great for the whole family including young kids.
The recipe couldn’t be much easier. You only have about 10 minutes of preparation, so it’s a great weeknight meal for busy days.
What Goes Into This Recipe
- Lentils – you can use brown or green lentils
- Potatoes – use waxy potatoes like yellow potatoes, fingerling potatoes, or round white potatoes (unlike floury potatoes they maintain their shape)
- Vegetable Broth – I use organic low-sodium vegetable broth
How To Make This Recipe
1. Step: Finely chop the onion. Peel the potatoes and the carrots and cut them into cubes.
2. Step: Thinly slice the leek into rings and discard the root end. Place into a colander and rinse well. Rinse the lentils with cold water as well.
3. Step: Place the lentils, the carrots, the leek, and the onion into a large pot and add the vegetable broth. Bring to a boil.
4. Step: After 15 minutes of cooking time, add the potatoes and cook for another 15 minutes.
5. Step: You could either just season the lentil soup with salt and pepper or add some kind of an easy roux to make it a bit thicker. If you decide to add the roux, melt one tablespoon of vegan margarine in a small pot. Then add a tablespoon of all-purpose flour and a pinch of nutmeg and stir well with a whisk. Cook for about one minute on medium heat. Add it to the lentil soup.
Recipe Notes
- To make the soup a bit thicker, I use an easy roux made of flour and vegan margarine. However, this step is totally optional.
- I like this soup best with freshly chopped parsley on top (it adds additional iron and vitamin c) and whole wheat buns or bread on the side.
FAQs:
What Kind of Lentils Should I Use?
I like to use either brown or green lentils. They both work great, so you can choose the kind you like or just use the ones you already have at home.
Brown and green lentils hold their shape really well while they at the same time thicken the soup. This makes them perfect for lentil soup! Red or yellow lentils don’t work for this recipe as they become very soft and mushy.
How Long Does This Soup Last?
Properly stored in the fridge in an airtight container, this soup will last for about four to five days.
Can I Freeze This Soup?
Yes, you can easily freeze this lentil soup as beans and legumes freeze really well. You can freeze it for up to five to six months in a freezer container.
Just make sure to let the soup cool down completely before you freeze it. Also try not to overcook the vegetables (especially the potatoes) if you plan on freezing the soup later on.
Related Recipes:
- Vegan Chicken Noodle Soup
- Turkish Lentil Soup
- Vegan Potato Soup
- Quinoa Soup with Kale and Potatoes
- Red Lentil Soup with Coconut Milk
- Vegan Tomato Basil Soup
- Italian Garbanzo Bean Soup
- Vegan Potato Kale Soup
- Vegan Minestrone Soup
I Love To Hear From You!
I hope you like this vegan lentil soup as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Lentil Soup
Ingredients
- 1 1/2 cups brown or green lentils
- 1 small onion
- 1 stalk of leek
- 2 carrots
- 4 cups vegetable broth
- 2 medium potatoes
- salt, to taste
- black pepper, to taste
- 1 tablespoon vegan margarine (optional)
- 1 tablespoon all-purpose flour (optional)
- 1 pinch of nutmeg (optional)
- 1/4 cup parsley, chopped
Instructions
- Finely chop the onion. Peel the potatoes and the carrots and cut them into cubes.
- Thinly slice the leek into rings and discard the root end. Place into a colander and rinse well. Rinse the lentils with cold water as well.
- Place the lentils, the carrots, the leek, and the onion into a large pot and add the vegetable broth. Bring to a boil.
- After 15 minutes of cooking time, add the potatoes and cook for another 15 minutes.
- You could either just season the lentil soup with salt and pepper or add some kind of an easy roux to make it a bit thicker. If you decide to add the roux, melt one tablespoon of vegan margarine in a small pot. Then add a tablespoon of all-purpose flour and a pinch of nutmeg and stir well with a whisk. Cook for about one minute on medium heat. Add it to the lentil soup.
- Add chopped parsley right before serving.
Notes
- I like to use either brown or green lentils for this recipe.
- Red lentils don't work as they become very soft and mushy once cooked.
- Properly stored in the fridge in an airtight container, this soup will last for about four to five days.
- This recipe freezes well. You can freeze it for up to five to six months in a freezer container. Just make sure to let the soup cool down completely before you freeze it. Also try not to overcook the vegetables (especially the potatoes) if you plan on freezing the soup later on.
I made this soup last night and the family and I really liked it. So easy and filling!