Vegan Lentil Soup Recipe

Vegan Lentil Soup in a bowl, served with crusty bread.

4.55 from 20 votes

Cozy up with our Vegan Lentil Soup, perfect for cold weather and rainy days. Pair it with crusty bread for an extra touch of heartiness.

Prep Time10

Cook Time50

Total Time1

Course: Soups & Stews

Cuisine: European

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Servings: servings

Calories: 305kcal

Author: Linda

Equipment

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup diced onion
1/2 cup diced leeks white and light green parts only
1/2 cup diced celery
1/2 cup diced carrots unpeeled
1 quart vegetarian chicken broth*
1 1/2 cups brown lentils
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 cups diced Yukon gold potatoes unpeeled
2 tablespoons apple cider vinegar
1 tablespoon sugar
Salt to taste

Instructions

Heat a large Dutch oven or another heavy-bottomed pot over medium heat. Add the oil and heat until shimmering. Add the onions, leeks, celery, and carrots to the pot. Sauté for five minutes, or until golden.
Pour in the broth and scrape any brown bits on the bottom of the pot with a wooden spoon. Add the lentils, thyme, bay leaves, pepper, and nutmeg. Cook for 30 minutes on medium, covered.
Add the potatoes and cook for an additional 15 minutes, until the lentils and vegetables are tender. Stir in the vinegar and sugar, then add salt to taste. Serve with warm bread and vegan butter.

Notes

*Substitute mushroom broth or vegetable broth if preferred.

Store leftover soup in an airtight container in the refrigerator for up to 5 days. To freeze, store the soup in portions in your freezer for up to 3 months. Thaw in the fridge overnight when ready to use.

To reheat, warm it on the stove over medium heat until hot, stirring occasionally. Alternatively, you can reheat it in the microwave. Heat it in a microwave-safe container, stirring occasionally, and continue heating until it's thoroughly warmed.

Nutrition