Hearty Vegan Lentil Soup That’ll Warm Your Soul

This comforting vegan lentil soup is exactly what your family needs on those chilly days when you want something that fills you up and makes you feel good inside. Everyone from picky kids to health-conscious adults will love this hearty bowl of goodness that’s packed with protein and fiber to keep you satisfied for hours.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 1 hour, Serves: 6 people

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, High-Fiber, Vegan, Vegetarian, Egg-Free, Gluten-Free

Nutrition Facts (per serving): 272 Calories, 7g Fat, 42g Carbs, 13g Protein

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 2 tablespoons to get those veggies nice and tender. This good-quality oil adds such a lovely flavor to the base of your soup.

Yellow onions: Chop up 1½ cups of these sweet beauties. They create the perfect flavor foundation that makes everything taste amazing.

Carrots: One cup chopped gives you that lovely orange color and natural sweetness. Plus, kids love the little carrot pieces!

Garlic: Three cloves minced will make your kitchen smell absolutely incredible. Fresh garlic is always best if you have it.

No-salt-added tomato paste: Just 2 tablespoons adds that rich, deep tomato flavor. Look for the kind in a tube if you can find it.

Reduced-sodium vegetable broth: You’ll need 4 cups of this liquid gold. It’s the base that brings everything together beautifully.

Water: One cup helps thin things out to the perfect consistency. Simple but important!

Cannellini beans: One 15-ounce can, rinsed and drained. These creamy white beans add protein and make the soup extra filling.

Mixed dry lentils: One cup of brown, green, and black lentils creates the most beautiful colors and textures. You can use just one type if that’s what you have!

Sun-dried tomatoes in oil: Half a cup chopped adds such a wonderful tangy flavor. Make sure to drain them well.

Salt and pepper: ¾ teaspoon salt and ½ teaspoon pepper season everything perfectly. Taste and adjust as you go!

Fresh dill: One tablespoon chopped, plus extra for garnish. This herb makes the soup taste so fresh and bright.

Red-wine vinegar: Just 1½ teaspoons at the end brightens up all the flavors beautifully.

How to Make Vegan Lentil Soup

Step 1: Heat your olive oil in a large, heavy pot over medium heat. Add the chopped onions and carrots, then cook for 3 to 4 minutes, stirring now and then. You’ll know they’re ready when they start to soften up nicely.

Step 2: Toss in that minced garlic and stir constantly for about 1 minute. Your kitchen will smell amazing! Then add the tomato paste and keep stirring for another minute until everything is coated evenly.

Step 3: Pour in the vegetable broth and water, then add your cannellini beans, lentils, sun-dried tomatoes, salt, and pepper. Bring everything to a nice boil over medium-high heat.

Step 4: Once it’s boiling, turn the heat down to medium-low to keep it at a gentle simmer. Cover the pot and let it bubble away for 30 to 40 minutes, until those lentils are perfectly tender.

Step 5: Take the pot off the heat and stir in the fresh dill and red-wine vinegar. Taste and add more salt if you think it needs it. Serve hot with extra dill sprinkled on top!

Easy and Quick Vegan Lentil Soup Version

Want to speed things up? You can totally use pre-cooked lentils from a can or pouch! Just use about 2 cups of cooked lentils instead of the dry ones. Add them in the last 10 minutes of cooking so they just heat through. This cuts your cooking time down to about 25 minutes total, and it tastes just as delicious!

Serving Ideas

This soup is pretty much a complete meal all by itself, but it’s even better with some crusty bread for dipping. I love serving it with warm dinner rolls or a slice of sourdough toast. A simple side salad with mixed greens makes it feel like a fancy dinner too!

Storage

Store your leftover soup in the fridge for up to 5 days in an airtight container. To reheat, just pop it in the microwave on high until it’s warm, or heat it gently on the stove. You can also freeze portions for up to 2 months – just make sure to label your containers so you remember what’s inside!

Substitutions

No fresh dill? Dried dill works great too – just use about 1 teaspoon instead. You can swap the cannellini beans for any white beans you have on hand. If you don’t have sun-dried tomatoes, try adding an extra tablespoon of tomato paste for that rich flavor. Regular vegetable broth works fine if you don’t have the low-sodium kind!

Pro Tips

• Lentil Choice: Stick with whole lentils instead of split ones – they keep their shape better and give you nice texture in every bite.
• Flavor Boost: That splash of vinegar at the end really makes all the flavors pop, so don’t skip it!
• Texture Tip: If you like a thicker soup, mash about half the beans with a fork before adding them in.
• Make-Ahead Magic: This soup actually tastes even better the next day when all the flavors have had time to mingle together.

FAQs

What type of lentils work best in this soup?

You can use any combination of brown, green, and black whole lentils! I love mixing different types because you get beautiful colors and slightly different textures. Just avoid split lentils since they break down and can make your soup mushy. You’ve got this!

Can I make this soup in a slow cooker?

You bet! Just sauté the onions, carrots, and garlic first, then dump everything except the dill and vinegar into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the dill and vinegar at the end, and you’re all set!

Is this soup really filling enough for a main dish?

Absolutely! Between the lentils and beans, you’re getting tons of protein and fiber that’ll keep you satisfied for hours. My family always feels completely full after a bowl of this hearty soup, especially when we serve it with some bread.

Can I freeze individual portions?

Sure! This soup freezes beautifully in individual containers. Just let it cool completely first, then freeze for up to 2 months. It’s perfect for those busy weeknight dinners when you need something healthy and ready to go!

I hope your family loves this cozy soup as much as mine does! Let me know in the comments how it turned out for you – I love hearing about your cooking adventures and any fun tweaks you made to make it your own.