Load up on legumes and enjoy this Lentil Soup: vegan, filling, and delicious!

Hearty lentil vegetable soup served in a white bowl with fresh cilantro garnish.

Lentils, those lens-shaped legumes (like beans, peas, and peanuts), are tasty powerhouses packed with fiber and protein. One of the best ways to incorporate lentils into your diet is this Vegan Lentil Soup. Long a staple of Middle Eastern cooking, lentils form the base of this delicious dish. As the lentils cook, they soften and absorb the wonderful, warm flavors of the vegetables, broth, and seasonings.

Lentils are one of the oldest cultivated plants on Earth. I guess our ancestors realized early that these little legumes were filling and nutritious. One of the most popular and longstanding dishes is Mujadara, which features lentils, rice, and crispy onions. Modern cooks use lentils in a variety of recipes: lentil burgers, lentil salads, and of course, lentil soup.

You will love this Vegan Lentil Soup because it is so cozy, with flavors that are earthy, rich, and fragrant. It just invites dipping a piece of warm, crusty bread into it. While lentils themselves don’t have a strong flavor, they perfectly absorb the cumin, coriander, and paprika, so this is a really flavorful soup. The hearty texture of the lentils and the veggies makes for a soup that will stick to your ribs. And all of this is plant-based protein!

Fresh vegetable ingredients for lentil soup, including carrots, spinach, onion, garlic, lemon, and spices.

Get to know coriander

The spice coriander is made from seeds of the cilantro plant—yes, that cilantro that you’ve probably used in salsa or garnished your Mexican food with. Don’t assume coriander is just a dried version of cilantro, however. Its flavor is less bright and earthier–even musky (but in a good way!). It brings a warmth and nuttiness to dishes. It’s popular in southern European, north African, and Middle Eastern cooking, but can be used any time you want to deepen the flavor of tomato-based dishes or soups made with vegetable broth.

Chopped celery, carrots, and onions cooking in a white enamel pot with a wooden spoon.

How do I prep and store this soup?

Vegan Lentil Soup is great for making ahead and storing. Prepare up until Step 4, above. Let it cool and store in the refrigerator for up to 3 days or in the freezer for up to a month. Once you’re ready to serve, gently warm it over medium-low heat. Stir in the fresh spinach until it’s wilted and then add the lemon juice plus salt and pepper. For leftovers, simply store in an airtight container for up to 4-5 days. You can freeze leftovers of the completed soup, but the spinach may be a bit stringy when reheated.

Can I substitute red lentils in this soup?

Yes, certainly, you can use red lentils instead of the brown or green ones. Since red lentils have a slightly different texture than the brown or green ones, just check for doneness about 20 minutes into the 30-minute cooking time. The red lentils may cook a bit faster, so you may want to turn the heat off sooner to avoid any mushiness.

Hearty lentil vegetable soup in a white serving bowl with fresh parsley garnish, perfect for cozy meals and healthy eating.

Serving Suggestions

My favorite way to enjoy this Vegan Lentil Soup is with a big slice of crusty bread or whole wheat pita. A simple green salad on the side is a nice accompaniment. For additional toppings, you can add a shake of cayenne pepper or hot sauce if you like a little spice, or a dollop of non-dairy yogurt to swirl into your bowl of soup. This soup also pairs well with our Spiced Tomatoes and Chickpeas on Homemade Flatbread.

Hearty lentil vegetable soup served on a decorative plate, featuring fresh lemon and herbs. Perfect for cozy, nutritious meals.

Vegan Lentil Soup

Amy Golden

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine Middle Eastern

Servings servings

Calories 303 kcal

Ingredients

2 tablespoons olive oil
1 medium onion chopped
3 cloves garlic minced
2 medium carrots peeled and chopped
2 celery ribs chopped
1 (14 oz.) can crushed or diced tomatoes
2 cups dry green or brown lentils
7 cups vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon salt or to taste
3 cups baby spinach sliced into ribbons (or kale)
1 lemon juiced (about 2 tablespoons)

Instructions

Start by heating the olive oil in a large pot over medium heat. Toss in the onions, garlic, carrots, and celery, and cook them while stirring for about 4-5 minutes until they’re soft and fragrant.
Add the tomatoes with their juices, lentils, vegetable broth, cumin, coriander, and smoked paprika. Stir everything together to mix the flavors.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 30 minutes, or until the lentils are tender and the soup has thickened to your liking.
Finish by stirring in the spinach and lemon juice. It will take just a minute for the spinach to wilt. Give it a taste and add salt as needed.