Classic Lentil Soup – From My Bowl

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This vegan lentil soup recipe is made with classic mirepoix, hearty French green lentils, flavorful broth, and the perfect combination of spices. Enjoy a bowl with some crusty bread for dipping. Vegan, gluten-free, grain-free.

This traditional Vegan Lentil soup is the ultimate best, economical and vegetable-filled recipe. No need to bother with hard-to-find ingredients or complicated instructions to enjoy hearty lentil soup with 19 grams of protein at home! This one-pot soup is guaranteed to earn a spot in the meal plan rotation thanks to its ease and flavor.

Contents
  1. A new version of canned lentil soup
  2. What you need for lentil soup
  3. How to make lentil soup
  4. Presentation suggestions
  5. How to Store Vegan Lentil Soup
  6. Recipe FAQs
  7. Classic Lentil Soup Recipe

A new version of canned lentil soup

Growing up vegetarian, I loved canned lentil soup. It was quick, easy to reheat, and always stocked in my childhood pantry. This homemade version is just as nostalgic, but with a fresh twist and some flavor upgrades. Nothing better than homemade!

Take advantage of the storage and freezing instructions and keep a supply in the freezer to enjoy all year round.

What you need for lentil soup

This hearty lentil soup includes the fundamentals of any good soup:

ingredients for lentil soup arranged on a marble counter with labels added
  • A mirepoix: Tons of soup recipes start by sautéing a mixture of yellow onions, carrots, and celery for a reason: it lays the foundation for a flavorful soup.
  • A blend of seasonings: Here we use an Italian seasoning blend, paprika, cumin, bay leaves and black pepper.
  • Broth: I opted for a good old fashioned vegetable stock and crushed tomatoes for a cozy and perfect tomato stock. If you want a richer, more flavorful lentil soup, opt for a vegan “beef” broth.
  • Lemon juice: Any hearty soup needs a touch of bright acidity to balance the rich, hearty flavors.
  • Plant proteins: It’s not a crucial ingredient in every soup on its own, but it is when you’re looking to serve a bowl of vegan soup as a standalone main dish. Personally, I like the heartiness of green lentils (sometimes called French lentils), but brown lentils will do in a pinch.

Do you only have red lentils on hand? Check out these popular blog favorites: Feel-Good Red Lentil Soup, Creamy Coconut Red Lentil Soup, and this Sweet Potato, Red Lentil, and Peanut Stew.

How to make lentil soup

lentil soup served in a white bowl with a spoonful of it scooped
  1. Blow the aromatics in warm olive oil in a casserole dish or large saucepan. Mix into tomato paste until evenly distributed.
  2. Season with garlic cloves, Italian seasoning, paprika, cumin, bay leaves and black pepper. Blow for 2 minutes to toast the spices.
  3. Stir in green lentils, tomatoes, vegetable broth and 3 to 4 cups of water, depending on the thickness of your lentil soup.
  4. Boil over high heat, then reduce simmer until lentils are tender, 20 to 30 minutes. Add extra water if your lentil soup becomes too thick.
  5. Serve reheat with fresh parsley and additional accompaniments of your choice.

Caitlin’s Cooking Tips

  • Avoid overcooking your soup. For the best texture, simmer your lentil stew long enough so that the green lentils are tender, but they should still hold their shape (unlike red lentils). If you simmer this lentil soup too long, the lentils will become too soft and mushy (especially true with brown lentils).
  • Don’t skip the stir-fry! Sautéing aromatics before bringing them to a boil is essential for creating layers of complexity and depth of flavor. These 10 minutes of preparation are short, but imperative to obtain the best flavor.

Presentation suggestions

This easy, protein-rich lentil soup recipe is a dinner favorite that also makes delicious lunch leftovers. This is one of my favorite soups to serve once the weather cools, but it’s just as satisfying any time of year.

Serve as a dinner on its own garnished with your favorite fresh herbs, red pepper flakes and/or vegan parmesan. Or pair it with 3-Ingredient Pesto Star Bread or Easy Vegan Cornbread for Dipping and a side salad like this Kale, Apple, and Walnut Salad or this Kale and Cranberry Salad with Cider Vinaigrette tahini. If you are looking for more cozy vegan soup recipesYou’ll love this Roasted Tomato Soup, this One-Pot Vegan Lasagna Soup, this Coconut Curry Lentil Soup, and this Hearty Sweet Potato and Lentil Soup.

How to Store Vegan Lentil Soup

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Before freezing, let the soup cool completely to room temperature. If the soup is stored while still warm, condensation will build up inside your container and cause freezer burn.

Reheat leftover soup in the microwave or in a small saucepan. If frozen, let the lentil soup thaw for 1 to 2 days in the refrigerator, then reheat as usual.

lentil soup served in a white bowl with a spoonful of it scooped

Recipe FAQs

Are lentils a legume or a grain?

Lentils are a legume, just like beans like black beans, pinto beans, chickpeas, soybeans, etc.

Should you soak lentils before making soup?

No! Lentils are hearty, but cook quickly, meaning they will be nice and tender when dried with only about 20 to 30 minutes of simmering.

Can I make this into Instant Pot lentil soup?

About 8-10 minutes on high pressure will be enough, just be sure to use the sauté function for the first few steps to maximize the flavor of the aromatics and spices. 🙂

How do you make lentil soup thicker?

This lentil soup should be quite thick, but if you prefer a thicker soup, mix 1 tablespoon cornstarch with 1 tablespoon water in a small bowl. Add this cornstarch slurry into the soup and simmer until thickened to the desired consistency. Or, using an immersion blender, blend some of the soup thoroughly or until a thick, creamy soup forms. Keep in mind that the soup will continue to thicken as it cools!

Can I make this lentil soup creamy?

Of course! Stir in a little coconut milk to taste just before serving.

Appreciate! If you make this recipe and decide to share it on Facebook Or Instagramdon’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊



  • 2 soup spoons olive oil
  • 1 yellow onion diced
  • 3 carrots cut into slices
  • 2 celery stalks cut into slices
  • 1 teaspoon Tomato concentrate
  • 3 cloves garlic chopped
  • 1 teaspoon Italian Seasoning Blend
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 2 bay leaves
  • Black pepper to taste
  • 2 cups dried brown or green lentils sorted and rinsed
  • 1 14.5 ounce Crushed tomatoes
  • 4 cups vegetables soup
  • 3-4 cups water
  • 1 teaspoon fresh lemon juice
  • 2 soup spoons chopped parsley For garnish

  • Aromatics: Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and sauté for 2 to 3 minutes. Add the carrots and celery and sauté for 1 minute, then add the tomato paste to the vegetables and mix until evenly distributed. Brown for 2 to 3 minutes, stirring occasionally.

  • Spices: Add the garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pan. Mix well and sauté for 1 minute to toast the spices.

  • Simmer: Add the lentils, tomatoes, vegetable stock and 3 cups (700 ml) water to the pot and stir well. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20 to 30 minutes, stirring occasionally, until the lentils are tender. If the soup becomes too thick for your liking, add an additional cup of water if necessary.

  • The finishing touch: Remove the bay leaves from the soup and discard them. Add the lemon juice and mix well; season with salt and pepper to taste, if necessary.

  • Serve: Serve hot, garnished with a pinch of fresh parsley. Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 2 months.

  • Without oil: Replace the oil with ¼ cup water and fry the vegetables according to the recipe directions, adding more water as necessary if things start to stick.

Calories: 330kilocaloriesCarbohydrates: 53gProtein: 19gFat: 6gSaturated fat: 1gPolyunsaturated fats: 1gMonounsaturated fat: 4gSodium: 152mgPotassium: 1018mgFiber: 23gSugar: 8gVitamin A: 5620UIVitamin C: 17mgCalcium: 101mgIron: 7mg

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