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Vegan Lentil Soup

  • Author: Brita Britnell
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This Vegan Lentil Soup is comforting, filling, and so easy to make!



  • 2 tablespoons of olive oil
  • 1 medium sweet onion, diced
  • 3 cloves of garlic, minced
  • 2 medium carrots, diced
  • 2 cups of dried brown or green lentils*
  • 1 15 oz can of crushed tomatoes
  • 7 cups of vegetable broth
  • ½ teaspoon of cumin
  • 1 teaspoon of dried thyme
  • 1 teaspoon of curry powder
  • 2 bay leaves
  • 1/2 teaspoon of fine sea salt + more to taste
  • pepper to taste
  • Zest and juice of 1 lemon


  1. Heat a large pot over medium heat and add in the oil. Once hot, add in the onion and garlic and cook for 3 minutes.
  2. Next add in the carrots and cook until they begin to soften, about 8-10 minutes.
  3. Increase the heat and add in the remaining ingredients minus the lemon juice and zest: dried lentils, crushed tomatoes, broth, cumin, thyme, curry powder, bay leaves, salt + pepper. Stir well to combine.
  4. Bring to a simmer and reduce heat as necessary so that it’s at a very gentle simmer. If the stove is too hot then you may end up with mushy lentils. Cover and cook for 30-35 minutes, stirring frequently.
  5. Remove the bay leaves and add in the lemon juice + zest.
  6. You can serve the soup AS IS or make it a bit creamier by blending 1/4-1/2 of the soup. I do this using an immersion blender but you can also (carefully!) transfer some of the soup to a blender, blend, and then pour it back into the pot. I like my soup quite thick but you can add another cup of water or broth if desired.
  7. Serve and ENJOY!


*I do not recommend using red lentils in this recipe

  • Category: soup
  • Method: stovetop
  • Cuisine: american

Keywords: vegan soup, vegan lentil soup, lentil vegetable soup