Easy Vegan Lentil Soup Recipe

This flavorful one-pot Vegan Lentil Soup is excellent for cold winter nights. This gluten-free soup pleases vegans and meat eaters!


– 2 Tablespoons olive oil – 1 medium yellow onion, chopped – 2 celery stalks, chopped – 1 cup chopped carrot – 3 cloves garlic, minced – 1 14.5 ounce can diced tomatoe – 3 hefty pinches Kosher salt, plus more to taste – 5 cups vegetable broth – 8 oz. lentil – 1/2 teaspoon cumin – 1/2 teaspoon smoked paprika – 1/2 teaspoon coriander – 1/4 teaspoon black pepper – Chopped fresh parsley and Parmesan cheese, for serving


Large heavy-bottomed saucepan or dutch oven heat olive oil. Celery, onion, and carrots should sizzle after 6 minutes on medium heat.

Step 1

Sauté minced garlic for one minute until aromatic. Add diced tomatoes, salt, lentils, vegetarian broth, cumin, paprika, coriander, and black pepper.  

Step 2

Increase heat to high, cover, and boil. Simmer on low for 45 minutes to soften lentils.

Step 3

Blend 2 cups of soup until smooth. Remove the inner cap and hold a towel over the hole to let steam out. Stir mixture into remaining soup.  

Step 4

Immersion blenders can blend the soup to your preferred consistency.

Step 5

Add chopped fresh parsley, Parmesan cheese (optional), crackers, or toast and serve immediately.

Step 6

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