Easy 1-Pot Vegan Lentil Soup

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.

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!

🥘 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 Tbsp of my Vegetable Bouillon to 1 cup of warm water.
• Fresh Greens: I prefer spinach but kale or collards are great options as well.

🔪 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.

💭 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.

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.

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