Name: Easy Vegan Lentil Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 Servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 sweet onion; 3 cloves garlic; 2 carrots; 2 cups dried brown or green lentils*; 15 ounces crushed tomatoes; 7 cups vegetable broth; 0.5 tsp cumin; 1 tsp dried thyme; 1 tsp curry powder; 2 bay leaves; 0.5 tsp fine sea salt; pepper; 1 lemon; a drizzle of cream/ coconut cream or even sour cream

From the Cook

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Easy Vegan Lentil Soup

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Heat a large pot over medium heat and add in the oil. Once hot, add in the onion and garlic and cook for 3 minutes.

Next add in the carrots and cook until they begin to soften, about 8-10 minutes.

Increase the heat and add in the remaining ingredients minus the lemon juice and zest: dried lentils, crushed tomatoes, broth, cumin, thyme, curry powder, bay leaves, salt + pepper. Stir well to combine.

Bring to a simmer and reduce heat as necessary so that it’s at a very gentle simmer. If the stove is too hot then you may end up with mushy lentils. Cover and cook for 30-35 minutes, stirring frequently.

Remove the bay leaves and add in the lemon juice + zest.

You can serve the soup AS IS or make it a bit creamier by blending 1/4-1/2 of the soup. I do this using an immersion blender but you can also (carefully!) transfer some of the soup to a blender, blend, and then pour it back into the pot. I like my soup quite thick but you can add another cup of water or broth if desired.

Serve and ENJOY!

Notes

*I do not recommend using red lentils in this recipe

Leftovers. Store leftover soup in an airtight storage container in the refrigerator for up to 5 days.

Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional broth as needed to thin the soup. You can also rewarm this soup in the microwave.

Freeze. Place leftover soup that is completely cooled in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Spices First 🔥
Bloom the cumin, curry powder, and thyme in olive oil for 30-60 seconds before adding other ingredients to unlock their essential oils and deepen their flavor complexity.
Don't Overcook Your Lentils 🫘
Use green or brown lentils (not red) and check doneness at 20 minutes—they should be tender but hold their shape, preventing mushy soup and maintaining textural contrast.
Build Depth with Caramelized Aromatics 🧅
Sauté your onions and garlic until golden-brown before adding broth—this creates a rich, savory foundation that elevates the entire soup's flavor profile.
Finish with Acid and Cream Balance ✨
Add fresh lemon juice just before serving to brighten the heavy spices, then swirl in coconut cream for richness—the acidity prevents the soup from tasting flat and one-dimensional.
Make Extra for Flavor Development 🍲
This soup tastes even better the next day as spices continue to infuse and flavors marry together, making it perfect for batch cooking and meal prep.