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    Home » Recipes

    Easy 1-Pot Vegan Lentil Soup

    Jump to Recipe·Print Recipe

    This Vegan Lentil Soup recipe is THE BEST, ever! It’s an easy 1-pot recipe stuffed with potatoes, carrots, celery, and fresh greens.

    Packed with plant-based protein and fiber, this lentil soup recipe is thick, hearty, filling, and so delicious. It’s the perfect meal prep idea or weekday meal.

    Two bowls of vegan lentil soup.

    I LOVE lentils. They’re meaty, filling, loaded with protein, and super low in fat. One of my “guilty” pleasures is a big bowl of lentils with some ketchup. Go ahead and mock if you must. But, don’t knock it ’til you try it.

    But, if you need something a little more “normal” then I suggest you try this amazing vegan lentil soup. One bite and you’ll agree it could be the best lentil soup in the world. Yes, the entire world!

    Well, maybe not the entire world. But, a fairly significant-sized geographical area.

    What makes this lentil soup so special? I’m glad you asked. It’s…

    • Perfect for meat-eaters and vegans
    • Cost-efficient and budget-friendly
    • Can be made on the stovetop, slow cooker, or Instant Pot
    • Oil-free, heart-healthy, and essentially fat-free
    • hearty, filling, thick, and full plant-based protein and fiber. So, it’s super nutritious.

    Alright, let’s make some amazing Vegan Lentil Soup!

    Vegetable lentil soup in dutch oven.

    Table of Contents

    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Top Tips
    • Vegan Lentil Soup FAQ
    • More Vegan Soup Recipes
    • Easy 1-Pot Vegan Lentil Soup

    🥘 Ingredients

    10 simple ingredients are all you need to make this hearty, healthy, and delicious soup.

    • Lentils: A great source of plant-based protein and fiber. I love green lentils but you can use brown as well.
    • Carrots, onion, & celery: A great base for any vegetable-based soup. Great for texture, flavor, and color.
    • Potatoes: I prefer white, red, or Yukon gold potatoes. They hold up much better during the cooking process.
    • Garlic: You can sub garlic powder if you prefer.
    • Diced Tomatoes: Use fresh if you prefer. Also, organic canned tomatoes are lower in sodium than non-organic.
    • Green Beans: I prefer no salt added canned green beans for convenience. But, you can use fresh if you prefer.
    • Italian Seasoning: Use a store-bought brand or make your own with this recipe from the Vegan 8. Other spices like salt and pepper are optional.
    • Liquid: Be sure and use a low-sodium brand. You may use water if you like, but vegetable broth adds to the flavor. If you wish, you can make your own by adding 1 tablespoon of my Vegetable Bouillon to 1 cup of warm water.
    • Fresh Greens: I prefer spinach but kale or collards are great options as well.
    Bowl of vegan lentil soup.

    🔪 Instructions

    This is perfect when the weather gets cold or simply want a no-fuss meal. It’s excellent for reheating so it’s perfect for making ahead and eating throughout the week.

    Oh, FYI, one serving has 15 grams of protein and over 12 grams of fiber! So, you’ll be strong and regular. Bonus!

    You can make Vegan lentil soup on the stovetop, in your slow-cooker, or in your Instant Pot.

    1. Preheat a large dutch oven or pot over medium heat. Toss in the carrots, onion, celery, and garlic. Cook for 4-5 minutes or until the onions are soft. You can add a little water if needed to prevent sticking.
    2. Add the potatoes, tomatoes, green beans, lentils, Italian seasoning, and veggie broth. Stir well, bring to a boil, lower the heat, then cover and let simmer for 30 minutes. Stir occasionally.
    3. 2-3 minutes before the soup is ready to serve, add in the greens, stir, and let cook until the greens wilt. Taste and adjust flavor with salt and pepper as needed.
    4. Enjoy as-is or serve with Brown Rice, Whole Wheat Beer Bread, or No-Yeast Bread.

    Instant Pot: Add all of the ingredients, except for the spinach, to the pressure cooker. Lock the lid, set the valve to the “sealed” position, and cook on high pressure for 15 minutes. Once the soup has finished cooking you can do a MANUAL release or allow the pressure to release naturally. Unlock the lid, add the greens, season with salt and pepper, stir, and serve.

    Crock-Pot: Add all of the ingredients to your slow cooker, except for the spinach, cover with the lid, and cook on high for 4 or on low for 8 hours. Once you are ready to serve, add your greens, season with salt and pepper, stir, and serve.

    Lentils, carrots, and onions in white bowl.

    💭 Top Tips

    • Only use brown or green lentils. Red and yellow lentils are too soft and will turn to mush as they cook.
    • Feel free to switch up the veggies. You can also sub sweet potato, butternut squash, or other root vegetables.
    • Add a squeeze of lemon juice at the end to brighten up the flavor.

    Vegan Lentil Soup FAQ

    How To Store Leftovers

    Leftovers will keep for up to 7 days in the refrigerator in a covered container. You can warm your leftovers in the microwave or on the stove. It’s an excellent recipe for meal-prep.

    Can I freeze vegan lentil soup

    Yes, absolutely! You can freeze vegan lentil soup for 3 months! Simple let cool completely and store in freezer-safe containers or large ziplock bags.

    What Do I Serve With Vegan Lentil Soup

    This vegan lentil soup pairs excellently with bread. I like to serve it with my Whole Wheat Beer Bread, or No-Yeast Bread. It’s also great with Brown Rice.

    And, it’s never a bad thing to add more greens. Try pairing it with my Apple Walnut Salad or something a little heartier like this Quinoa Black Bean Salad.

    Bowl of vegan lentil soup.

    More Vegan Soup Recipes

    • Roasted Butternut Squash Soup
    • Easy Vegan Cabbage Soup
    • Instant Pot Vegetable Soup
    • Vegan Instant Pot Potato Soup
    • Vegan Pumpkin Chili
    • Vegan Fire Roasted Tomato Soup

    If you try this vegan lentil soup recipe, let me know! I’d really appreciate it if you would leave a comment and rate it below.

    Print
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    Easy 1-Pot Vegan Lentil Soup

    ★★★★★

    5 from 15 reviews

    Print Recipe

    This Vegan Lentil Soup recipe is THE BEST, ever! It’s an easy 1-pot recipe stuffed with potatoes, carrots, celery, and fresh greens. Packed with plant-based protein and fiber, this lentil soup recipe is thick, hearty, filling, and so delicious. It’s the perfect meal prep idea or weekday meal.

    • Total Time: 40 minutes
    • Yield: 6 servings 1x

    Ingredients

    Scale
    • 3 large carrots, sliced
    • 1 large onion, diced
    • 2 stalks of celery, diced
    • 2 cloves of garlic, minced
    • 3 cups of potatoes cut into bite-sized chunks
    • 1 can organic diced tomatoes
    • 1 can low-sodium or no salt added green beans
    • 1 ½ cups of dry green or brown lentils
    • 1 Tbsp Italian seasoning
    • 6 cups of water or low-sodium vegetable broth
    • Salt and pepper to taste
    • 2–3 handfuls of spinach or kale

     

    Instructions

    1. Preheat a large dutch oven or pot over medium heat. Toss in the carrots, onion, celery, and garlic. Cook for 4-5 minutes or until the onions are soft. You can add a little water if needed to prevent sticking if needed.
    2. Add the potatoes, tomatoes, green beans, lentils, Italian seasoning, and veggie broth. Stir well, bring to a boil, lower the heat, cover and let simmer for 30 minutes, occasionally stirring.
    3. 2-3 minutes before the soup is ready to serve, add in the greens, stir, and let cook until the greens wilt. Taste and adjust flavor with salt and pepper as needed.
    4. Enjoy as-is or serve with Brown Rice or hearty Whole Wheat Beer Bread.

    Equipment

    Lodge Cast Iron Dutch Oven

    Buy Now →

    Instant Pot

    Buy Now →

    Notes

    Instant Pot: Add all of the ingredients, except for the spinach, to the pressure cooker. Lock the lid, set the valve to the “sealed” position, and cook on high pressure for 15 minutes. Once the soup has finished cooking you can do a MANUAL release or allow the pressure to release naturally. Unlock the lid, add the greens, season with salt and pepper, stir, and serve.

    Slow Cooker: Add all of the ingredients to your slow cooker, except for the spinach, cover with the lid, and cook on high for 4 or on low for 8 hours. Once you are ready to serve, add your greens, season with salt and pepper, stir, and serve.

    • Author: Shane Martin
    • Prep Time: 10 mins.
    • Cook Time: 30 mins.
    • Category: Vegan Soups & Stews
    • Method: 1-Pot
    • Cuisine: Vegan, GF
    • Diet: Vegan

    Nutrition

    • Serving Size:
    • Calories: 290
    • Sugar: 8.6 g
    • Sodium: 210.1 mg
    • Fat: 1 g
    • Carbohydrates: 57.1 g
    • Fiber: 12.5 g
    • Protein: 14.8 g
    • Cholesterol: 0 mg

    Keywords: easy vegan lentil soup recipe, everyday lentil soup, green lentil soup recipe, lentil soup recipe, oil free lentil soup, vegan lentil soup recipes, vegan no oil lentil soup recipe

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    This Vegan Lentil Soup recipe is THE BEST, ever! It's an easy 1-pot recipe stuffed with potatoes, carrots, celery, and fresh greens.
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    Reader Interactions

    Comments

    1. EP

      February 01, 2022 at 3:50 pm

      Love your recipes. Looking forward to making this tomorrow, planning to sub butternut squash for the potatoes. What size can of diced tomatoes do you recommend?

      Reply
      • Shane Martin

        February 03, 2022 at 6:59 am

        1 15-ounce can of tomatoes should be fine.

        Reply
    2. Rochelle

      January 17, 2022 at 1:11 pm

      I’ve made many lentil soups and this one is definitely the best! Love the potato in it. I have already packed some up to take to school with me. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        January 18, 2022 at 4:12 pm

        Rochelle, that’s so very kind. Thank you!

        Reply
    3. Jill H.

      October 11, 2021 at 9:52 pm

      This was my first recipe of yours! Loved it!!!! I also loved how easy it was to make,
      and I didn’t even have to go to the store. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        October 12, 2021 at 8:43 pm

        Wow, thank you so much, Jill!

        Reply
    4. Cathie

      September 30, 2021 at 7:31 am

      This was delicious. Just what I needed on a wet and windy day here in Scotland.
      Thanks Shane

      ★★★★★

      Reply
      • Shane Martin

        September 30, 2021 at 2:36 pm

        Awww, thanks so much!

        Reply
    5. Monica

      September 29, 2021 at 5:49 pm

      Love all your recipes, Shane! Have a (silly) question about this one – what size can of tomatoes? I have the 28 oz size on hand, which I guess is too large. I’ll probably use half. Thanks for all your posts.

      Reply
      • Shane Martin

        September 30, 2021 at 2:37 pm

        There’s no such thing as to much tomato:)

        Reply
    6. Phil

      September 07, 2021 at 12:29 am

      I made this last week in the instant pot and it came out great! Another excellent recipe you’ve come up with, Shane. I added 2 frozen basil cubes in the batch that’s cooking right now. I hope it’s a good addition.

      ★★★★★

      Reply
      • Shane Martin

        September 07, 2021 at 11:18 pm

        Basil is never a bad option:)

        Reply
    7. Vickie

      April 22, 2021 at 5:29 pm

      My husband raved about this soup! His definite favorite so far. He had several bowls, and couldn’t say enough good things about it.

      ★★★★★

      Reply
    8. Sarah

      April 20, 2021 at 7:34 pm

      Hi Shane! I made this for dinner tonight and I love it!! It’s amazing. I am following the Starch Solution by Dr. John McDougall. It fits the plan well. I will definitely make it again. If you publish a book, I will definitely buy it! Love your blog!

      ★★★★★

      Reply
    9. September E.

      February 16, 2021 at 11:36 pm

      Absolutely delicious! Hearty and tasty and so easy to make. Thank you Shane for such great recipes. This is honestly my favorite WFPB blog and I’m ready to buy a cookbook from you!

      ★★★★★

      Reply
      • Shane Martin

        February 17, 2021 at 10:28 am

        Thank you so much! Hopefully the book won’t be long…hopefully.

        Reply
    10. Kim Nichols

      February 02, 2021 at 10:57 pm

      Very tasty recipe and easy to put together, I like the common ingredients. We enjoyed it with toast, as suggested. I warmed it in the microwave, on a bed of cooked oatmeal for breakfast this morning. A hearty meal enjoyed by hubby as well. Thank you Shane

      ★★★★★

      Reply
      • Shane Martin

        February 02, 2021 at 11:21 pm

        Thank you, Kim!!!

        Reply
    11. Claire

      January 29, 2021 at 5:21 pm

      This soup is delicious and super filling. I will definitely make it again.

      ★★★★★

      Reply
      • Shane Martin

        January 30, 2021 at 8:10 pm

        Thank you, Claire!

        Reply
      • Shane Martin

        January 30, 2021 at 8:13 pm

        Thank you!!!

        Reply
    12. Sandy Wood

      January 19, 2021 at 8:55 pm

      Made this today and just loved it! So simple and so good, and good for you. I really enjoy so many of your recipes. It’s generally the first place I look when I want to try something new. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        January 23, 2021 at 8:19 am

        Thank you so much, Sandy! It’s an honor and I really appreciate the kind words. Blessings.

        ★★★★★

        Reply
    13. Melissa

      January 17, 2021 at 3:26 am

      Turned out great. Very hearty and nutritious. I seasoned it up a bit with salt and pepper at the end and even added a tiny bit of maple syrup. Tasted wonderful with bread.

      ★★★★★

      Reply
      • Shane Martin

        January 18, 2021 at 8:16 pm

        Thank you, Melissa! So glad you enjoyed it.

        ★★★★★

        Reply
    14. Shane Martin

      January 12, 2021 at 8:10 pm

      This Vegan Lentil Soup recipe is THE BEST, ever! It’s an easy 1-pot recipe stuffed with potatoes, carrots, celery, and fresh greens. Packed with plant-based protein and fiber, this lentil soup recipe is thick, hearty, filling, and so delicious. It’s the perfect meal prep idea or weekday meal.

      ★★★★★

      Reply
    15. Mike

      January 12, 2021 at 8:08 pm

      Amazing! This soup is so easy to make and absolutely delicious!!!

      ★★★★★

      Reply

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    I share healthy vegan recipes that are practical, affordable, anyone can make and everyone will love!

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