Last Updated on December 17, 2024 by Christin Gillespie

Loaded with an assortment of vegetables, protein-rich lentils, and seasoned to perfection, this Hearty Vegan Lentil Soup has it all. It’s the perfect, one-pot soup vegetable lentil soup recipe that is the ultimate cold weather food.

White bowl filled with hearty vegetable lentil soup. Sitting on a white marble counter with a spoon in it.

Chunky, hearty, and cozy. That’s what this vegan lentil soup recipe is all about.

Growing up, I rarely had homemade soup. In fact, canned soup was our family’s go-to dinner every Thursday night. Now even though that is convenient, do you know what else is convenient? Cooking at home and making this delicious soup from scratch. Nothing beats homemade soup and I can assure you that canned soup has nothing on this Hearty Vegan Lentil Soup recipe.

This cozy vegan soup recipe includes protein-rich lentils, hearty potatoes, nutritious vegetables, and simple herbs. Even though this soup is vegetable focused, don’t let that detract you from it. You will be surprised how flavorful and filling it is. As a result, there’s no need to make another dish on top of it.

To put simply, it’s an everyday soup recipe that you can enjoy all year long.

Why You’ll Love This Recipe

Quick & Easy: This hearty soup recipe comes together in 30 minutes & requires one-pot.
Fool Proof & Customizable: It’s hard not to mess up on this recipe & has the flexibility to incorporate your favorite vegetables.
The Perfect Everyday Meal: A super hearty, filling, & delicious soup recipe that everyone will love during the colder months.
Great for Meal Prep: This vegan soup stores well in the fridge, making it a perfect recipe to meal prep for quick dinners throughout the week.

Ingredients

Organic Green Lentils: For our main protein source. Both green or brown lentils work for this soup recipe. Just be sure to rinse your lentils before adding them to the pot.
Organic Mirepoix: AKA – the mix of onion, carrot, and celery. This adds great flavor, texture, and color to our vegetable lentil soup.
Organic Red Baby Potatoes: I used baby potatoes in this soup, but regular size is great too. Just be sure to chop into bite size.
Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
Organic Kale: Kale, spinach, rainbow chard, beet greens, or whatever greens you’ve got all work for this recipe.
Organic Herbs: Herbs de provence, sea salt, and black pepper, are the herbs used to season this vegetable lentil soup recipe.
Organic Lemon: Completely optional, but adds a nice refreshing taste!

How To Make

Sauté: Heat a large dutch oven over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5 minutes. Add the herbs and saute for 1 minute, or until fragrant.
Simmer: Add the potatoes, rinsed lentils, and liquids. Give a good stir and bring to a boil. Reduce heat to low, cover ajar and simmer for 20 – 25 minutes, stirring occasionally.
Add Greens: 5 minutes before soup is done, stir in the greens and the fresh lemon juice.
Serve: Ladle into soup bowls and enjoy!

Tips for Making this Soup Perfectly

Organic Lentils: Organic green or brown lentils, pair deliciously with this vegan soup. If you’re not a fan of lentils, use a can of organic chickpeas.
Organic Greens: Any greens that you have on hand will work. Such as kale, spinach, rainbow chard, or beet greens.
Organic Vegetables: Feel free to customize and incorporate your favorite variety of hearty vegetables to this vegan soup recipe. The addition of green beans, diced tomatoes, mushrooms, or any classic melody.
Organic Spices: If you’re wanting to elevate the flavors of this soup even more, I suggest adding 1 – 2 tsp of smoked paprika.
Organic Herbs: If you don’t have organic herbs de provence, you can substitute with organic Italian seasoning.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the vegetable lentil soup cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer soup to an air-tight glass container in the refrigerator for up to 5 days.

Freezer Storage. For longer storage, you can store it in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating.

Reheating. To reheat, simply transfer the soup to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

Hearty vegan lentil soup recipe in a white bowl. Sitting on a white marble counter with a spoon in it.

More Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Hearty Vegan Lentil Soup

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

Loaded with an assortment of vegetables, protein-rich lentils, and seasoned to perfection, this Hearty Vegan Soup has it all. It’s the perfect, one-pot soup recipe that is the ultimate cold weather food.

Ingredients

Scale

Always opt for organic ingredients.

2 garlic cloves, minced
1 yellow onion, chopped
4 large carrots, thinly sliced
4 celery stalks, thinly sliced
1 tbsp herbs de provence
Sea salt & black pepper, to taste
2 cups red baby potatoes, chopped
1 cup dry green lentils
4 cups low-sodium vegetable broth
2 cups kale
1 fresh lemon, juiced

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Instructions

Sauté: Heat a large dutch oven over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5 minutes. Add the herbs and saute for 1 minute, or until fragrant.
Simmer: Add the potatoes, rinsed lentils, and liquids. Give a good stir and bring to a boil. Reduce heat to low, cover ajar and simmer for 20 – 25 minutes, stirring occasionally.
Add Greens: 5 minutes before soup is done, stir in the greens and the fresh lemon juice.
Serve: Ladle into soup bowls and enjoy!

Notes

Organic Lentils: Organic green or brown lentils, pair deliciously with this vegan soup. If you’re not a fan of lentils, use a can of organic chickpeas.

Organic Greens: Any greens that you have on hand will work. Such as kale, spinach, rainbow chard, or beet greens.

Organic Vegetables: Feel free to customize and incorporate your favorite variety of hearty vegetables to this vegan soup recipe. The addition of green beans, diced tomatoes, mushrooms, or any classic melody.

Organic Spices: If you’re wanting to elevate the flavors of this soup even more, I suggest adding 1 – 2 tsp of smoked paprika.

Organic Herbs: If you don’t have organic herbs de provence, you can substitute with organic Italian seasoning.

Storing & Reheating: Transfer soup to an air-tight glass container in the refrigerator for up to 5 days. For longer storage, you can store it in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating. To reheat, simply transfer the soup to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm. Alternatively, place in a microwave-safe bowl to reheat in the microwave.