This Easy Lentil Soup is loaded with delicious spices and very simple to put together. It tastes wonderful alone or as a side dish and is vegan, gluten free and loaded with whole food ingredients.
LENTIL SOUP VIDEO:
I’ve never been much of a soup person, but since 2017 that has changed quite a lot. In the last three weeks I’ve made cauliflower soup, even more vegan chili, and now this Easy Lentil Soup. Soup has become a staple ingredient for me weekly, and this soup definitely is in the top 5 soups I have had in ages. It’s chockfull with a divine list of vegetables, is perfectly spiced with indian spices, and is very filling. This soup can do no wrong in my books.
Funnily enough, this idea for this soup came out of necessity. After making all that broth for my me homemade vegetable broth post (and because life), I had loads left over. The meals on this week’s meal prep list did not include any veggie broth required recipes except quinoa. This left me with uh, 8 cups of broth. YUP. So what’s a girl to do?
Dig through her pantry.
I knew I wanted to make a soup. What I came up with was some lentils from my Vegan Meatloaf post tied up and waiting to be used. I’ve never made lentil soup on the blog and I have been trying to incorporate it into way more posts. It’s loaded with protein and unlike most legumes, it kind of seamlessly blends into whatever you put it in. Check, and check. Let’s make lentil soup!
The process for this soup came about from my cauliflower soup. I am obsessed with blended soups (tomato bisques are my weakness) but I knew I couldn’t blend ALL of these veggies down. I wanted the veggies to shine through, but I still wanted my blended-ness (Is this a word?). So, why not blend some of the soup? Fortunately my little experiment worked out beautifully – you get a beautifully loaded lentil soup with all the veggies, but it isn’t thin at all. I love it. As for the veggies, I literally just used up what I had in my fridge. Er, don’t ask what I have 26 ounces of tomatoes in my fridge. I love tomatoes.
After perusing this post by Bon Appetit (and my perusing I mean taking notes because yes I do that on learning food sites still like a little nerd) I felt inspired to take an Indian spiced approach to this recipe. Which is where I took some knowledge from my coconut chickpea curry recipe and added garam masala. It’s the only powdered spice in the whole recipe, but it goes such a long way. It brings out all the flavours, without making this taste like a curry soup. Also, because I know how amazing tomatoes are for texture, and lime for bringing out even more flavours, I added those in too.
Uh, this is going amazingly so far.
My last step to the soup would be add in ALL that veggie broth. That’s where we started, remember? Using a WELL flavoured veggie broth is an amazing idea for this soup. For that reason, I say after everything is said and done, taste it to see if you want more salt. It’s a LOT of lentil soup, but works so well if you’re meal prepping or serving a crowd.
Well, I can now tick that off of my vegetarian blog necessary list. Add some crusty bread to this to soak up some of that divine flavour, and some red pepper flakes for a lovely kick. You will not regret devouring this!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Easy Lentil Soup (Vegan & Spiced)
Ingredients
Lentil Soup
- 3 tablespoons olive oil
- 1 large red onion, diced
- 4 stalks celery, diced
- 1 large carrot or two medium size carrots, diced
- 5 cloves garlic, minced
- 26 ounces/737g fresh tomatoes, chopped - you can always use a 28oz can diced tomatoes and drain the liquid
- 1 cup (7.1 ounces/200g) brown lentils, picked over, rinsed and dried
- 1 tablespoon garam masala
- salt & pepper to taste (I use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper)
- 6 cups vegetable broth
- 2-3 sprigs thyme, to be removed at the end
- 1 cup kale, roughly chopped
- Juice of two limes, about 2 tablespoons, squeezed over
Toppings (Optional)
- Oil drizzle, red wine vinegar, red pepper flakes, parsley, and/or sprinkle of zaatar
- Crusty bread
Instructions
- In a large, deep pot over medium high heat, add half the olive oil (1.5 tablespoons) to heat.
- Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
- Add in the tomatoes, brown lentils, garam masala and salt and pepper. Stir together.
- Pour in the vegetable broth, and add the thyme and stir again.
- Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.
- Add in kale and lime juice and stir to combine.
- Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.
- Serve the soup and top with your favourite toppings and enjoy!
Recipe Notes
This soup lasts about 4 to 5 days in the fridge. It freezes very well. To freezer allow to cool completely. You can freeze in a freezer safe tupperware container, or flat in one serving portions in a freezer safe zipped plastic bag. It will last at least 2 months in the freezer.
If you try this Easy Lentil Soup (Vegan) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
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Looks delicious! Just wondering why I wasn’t invited to sample……..I offer free services 🙂
Haha I’ll bring some by! <3
I made some chickpea soup for the lunch today also because I had some chicken stock in the fridge that needs to be used up :-)) Love your lentil soup, Jessica.
Yum to chickpea soup! Thanks Angie!!
I absolutely LOVE soup! I could pretty much eat it every single day, not even kidding. It’s one of my favorite foods! I think this lentil version would quickly become a favorite of mine, too. I love how easy this is, Jessica! And such a pretty color, too!
Awesome!! Thanks so much Gayle! I love the colour too!
You had me at “Indian.” Love any kind of curry soup! And I love it when Costco is giving out the curry lentil samples. Your soup sounds divine, and so perfect for a winter day!
Aw thanks so much Melissa!!
I would devour a bowl of this lentil soup and then come back for more! I love how veggie filled this sop is! Major yum!
Thanks so much Pamela!!
I wish I had a bowl of this soup right now! It’s been so cold here and soup is all I”ve been craving!! Looks incredible!!
Thanks Kelly!!
Made this today . It was amazing ?. My whole family went crazy after just one bowl. I’m going to have to triple this recipe for my size family lol . Thanks
Hi Danielle,
I’m so glad to hear!! Haha that’s always a good thing. So glad you and your family enjoyed and thanks so much for the feedback!!
Made this dish this evening following your recipe
(Tweeked it slightly because I didn’t have all the vegetables to add) but the taste… AMAZING!
My partner who was abit sceptical also finished TWO big servings of it. Thank you for your lovely Recipe’s
Hi Laura,
Yay! So happy to hear that! I just had this soup again for dinner last night too :). You’re so very welcome!
The ingredients above the recipe are gone.
Can you fix this please? I’d like to make it.
Hi Simone,
It’s been fixed. I hope you enjoy!
I made this soup yesterday and I am in love! First time I’ve made lentil soup and it was easy and so much flavor! I added a scotch bonnet pepper as I love pepper. I have tried a few of your recipes and I love them all! Thank you for making my transition to a vegetarian lifestyle so easy and yummy! P.s. I had 2 bowls in one sitting ?
Hey Shereen,
I’m so happy to hear that you enjoyed the soup!! So glad you’ve enjoyed so many of my recipes too! 🙂 haha I would definitely have two bowls of this in one serving too! Thanks for commenting!!
Hi there Kelly, just finally got it on the stove looks and smells great so far. The only thing I changed was the stock, I’m a chicken stock fan, another ? Do I really need to put the red wine vinegar as I have just realised I have none, could I use a tad of Balsamic at the end I have chillies growing would that be ok in the soup.. Cheers and thankyou for the great recipe. Helen
Sorry Jessica I called you Kelly, don’t know what I was thinking
Hey Helen,
Haha no worries at all! The toppings are just suggestions as to what goes great with it, you definitely don’t have to add it! So you can skip the vinegar all together. Chillies would taste divine in this soup! You’re so welcome and I hope you enjoy!!
Jessica,
Thank you for this wonderful recipe! I love all the flavors..I’m sorry.. I’m not good at following directions so mine didn’t turn out quite like yours..but.. it is still very yummy. Next time I’ll make it YOUR way :-).
Hi Pamela,
I’m so glad you enjoyed it!! Haha no worries re the directions I’m just glad it turned out for you!
Are the lentils in a tin or are they dried? I’ve never bought lentils before!
And what do you mean when you say to blend two cups of the mixture, add it back to the pot and “blend again”?
Thank you.
Karen.
Hi Karen,
The lentils come dried in a bag. I used green/brown lentils for this recipe. If you watch the video (at the top of the page) I scoop out two cups, blend it in a blender, and then pour it back into the soup then I mix again. “Blend again” is an error – I’ll correct that! I hope that helps and I hope you enjoy!!
I made the lentil soup tonight with the addition of chicken pieces. I had never cooked with Garam masala before and I loved the flavor. Delicious and so nutritious!
Carol
Hey Carol,
I’m so happy to hear you enjoyed so much!! Thanks so much for your feedback!!
Love your lentil soup. Can’t stop eating it!
I made this for my lunch today and it was AMAZING. Definitely my new favourite soup recipe, I can see myself making it a lot this winter. Thanks!