Name: Vegan Lentil Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 tbsp olive oil; 1 sweet onion, (finely chopped); 2 large carrots, (thinly sliced); 2 celery ribs, (chopped); 6 cloves garlic, (minced); 2 quarts vegetable stock; 1 lb lentils, (rinsed and sorted); 1 can fire roasted tomatoes; 1 tsp salt; 1 tsp cumin; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/2 tsp smoked paprika; 1/4 tsp black pepper; 2 bay leaves; 1 juice of a lemon

Jump to Recipe Print Recipe

This super easy vegan lentil soup will be a hit all fall and winter long. Warming, filling, and budget friendly. Also, Top 8 Allergen Free.

The second the temperatures drop, we all are scrounging up our favorite soup recipes. This vegan lentil soup is about to be your newest favorite recipes.

It may come as a surprise to you how filling that lentil soup can be if you have never had lentils in food before.

These are tiny little legumes that are packed full of nutrients, but that also makes them super filling.

Whether you just got in from a long day at work or just came off the mountain from snowboarding, a delicious, warming bowl of vegan lentil soup is just what you need.

It’s so easy to make and ready in under an hour.

Never miss another post! Sign up for our weekly newsletter and get them all delivered easily! Plus, 15 easy recipes delivered immediately!
CLICK HERE TO SIGN UP!

What ingredients do I need to make vegan lentil soup?

This delicious vegan soup recipe needs just 15 ingredients! The ingredients that you need are:

olive oil (use vegetable stock if oil free)
sweet onion
carrots
celery
garlic
vegetable stock
lentils
fire roasted tomatoes
salt
cumin
dried thyme
dried oregano
smoked paprika
black pepper
bay leaves
lemon

As you can see, there are no super weird ingredients or anything that is hard to find.

How do I make vegan lentil soup?

It is extremely easy to make this delicious vegan soup recipe. Almost too easy.

First, you are going to start by chopping your vegetables. This includes your onion, carrot, celery, and garlic.

Add your oil to a large sauce pan and heat over medium heat.

Add in the onions, carrot, and celery and cook for 3-4 minutes or until the onions have begun to turn translucent.

Next, Add in the garlic and cook for one additional minute.

Then, add in all remaining ingredients. Give it a stir to combine well.

Bring to a boil and then cover and reduce heat to low. Let simmer until the lentils are cooked through (they will be soft). This takes about 35-40 minutes.

Disgard the bay leaves.

At this point you can serve as is or if you want a smoother soup, you can carefully add half into the blender and puree, then add back in and mix.

Serve. We love pairing it with delicious homemade vegan garlic bread.

Can I make this lentil soup Top 8 Allergen Free?

This recipe is already top 8 free as written. This means that there is no dairy, egg, soy, gluten, peanuts, tree nuts, fish or shellfish.

Can I prep this vegan lentil soup ahead of time?

Yes! This soup can be made up to 7 days in advance if storing in the fridge. Just make sure to store in an airtight container.

Alternatively, this can be store In the freezer and left out to thaw and then serve.

WHAT OTHER VEGAN DINNERS SHOULD I TRY?

If you love this easy dairy free dinner recipe, you may be wondering what other dairy free dinner ideas we have. Here are some ideas we have (all are vegan):

These are the vegan soups/chilis we have:

And then these are other vegan dinners we think you’d like:

Pin this vegan lentil soup for later:

Print Recipe

5 from 1 vote

Vegan Lentil Soup

This super easy vegan lentil soup will be a hit all fall and winter long. Warming, filling, and budget friendly. Also, Top 8 Allergen Free.

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Course: Main Course, Soup

Cuisine: American

Keyword: dairy free main course, dairy free soup, vegan main course, vegan soup

Servings: servings

Calories: 190kcal

Author: LarishaBernard

Ingredients

2 tbsp olive oil
1 sweet onion, finely chopped
2 large carrots, thinly sliced
2 celery ribs, chopped
6 cloves garlic, minced
2 quarts vegetable stock
1 lb lentils, rinsed and sorted
1 can fire roasted tomatoes
1 tsp salt
1 tsp cumin
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp black pepper
2 bay leaves
1 juice of a lemon

Instructions

Chop the onion, carrot, celery, and garlic.
Add oil to a large sauce pan and heat over medium heat.
Add In the onions, carrot, and celery and cook for 3-4 minutes or until the onions have begun to turn translucent.
Add in the garlic and cook for 1 more minute.
Add in all remaining ingredients. Give it a stir to combine well.
Bring to a boil and then cover and reduce heat to low.
Let simmer until the lentils are cooked through (they will be soft). This takes about 35-40 minutes.
Disgard the bay leaves.
At this point, serve as is or if smoother soup desired, carefully add half into the blender and puree, then add back in and mix.
Serve. We love pairing it with delicious homemade vegan garlic bread.

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition

Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!