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It feels like Lentil Month here — and for good reason. Lentils are nutritious, affordable, and incredibly versatile. After sharing a roundup of the best vegan lentil recipes and a lentil meatloaf, I wanted to present my favorite vegan lentil soup. It’s hearty, comforting, and simple. No dozens of ingredients — just straightforward flavors that let the lentils shine. I love it with crusty toasted sourdough, and it’s also great with noodles when you want a vegan take on classic chicken noodle soup.
I developed this recipe for my cookbook Sweet Potato Soul and call it the “Cure-All Lentil Soup.” The goal was to craft a vegan lentil soup that delivers the same kind of soul-satisfying comfort as my Nana’s chicken soup. The ingredient list is intentionally short so the lentils and aromatics can create a rich, comforting broth.
Watch the video to see how easy it is to make vegan lentil soup
Why you should eat more lentils
Lentils are:
- Very nutritious
- Versatile
- Affordable
- Widely available
Lentils are an excellent addition to any healthy diet. They’re packed with plant-based protein, fiber, folate, iron, magnesium, and zinc — the latter supports healthy immune function. One of their practical advantages is they don’t need soaking: just sort and rinse to remove any debris, and they cook in about 20–30 minutes, making them perfect for weeknight meals.
They’re budget-friendly and easy to find, so if you want to eat well without overspending, lentils should be a regular ingredient in your kitchen. I never tire of them because they adapt so well to different recipes. Still, for everyday comfort, this simple vegan lentil soup remains one of my favorites.
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How this vegan lentil soup is different
- No tomatoes
- Soy sauce for umami
- Balsamic vinegar for bright acidity and subtle sweetness
Many lentil soups rely on tomatoes for acidity and umami, but this version avoids them so the lentils can take center stage. I balance savory and acidic notes with soy sauce and a splash of balsamic vinegar. Soy sauce provides deep umami, while balsamic adds brightness and gentle sweetness without overpowering the other ingredients. For a smoky twist, stir in 1–2 teaspoons of smoked paprika during cooking.
If you want more lentil ideas, try recipes like Lentil Meatloaf or a lentil-based burrito bowl — both showcase how versatile lentils can be.
Cure-All Vegan Lentil Soup
Video
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup diced yellow onion
- 1 cup diced celery
- 3 garlic cloves, minced
- 1 cup diced carrots
- 1 unpeeled large Yukon Gold potato, cut into 1/2″ cubes
- 1 cup dried green lentils, sorted and rinsed
- 8 cups water + 8 tsp vegan Better Than Bouillon paste, or 8 cups vegetable broth
- 1 tsp fennel seeds
- 1 tsp dried thyme
- 1 tsp celery seeds
- 1/2 tsp dried sage
- 1 bay leaf
- 1 tbsp soy sauce
- 1 tsp white pepper
- Salt, to taste
- Parsley or other fresh herbs, for garnish
- Sourdough bread, toasted for serving
Instructions
- In a large heavy-bottomed pot, warm the oil over medium-high heat.
- Add the onion, celery, and garlic and sauté until the onion is translucent, about 3 minutes.
- Add the carrots, potato, lentils, and vegetable broth (or water and bouillon) and bring to a simmer.
- Reduce heat to medium-low and add the fennel seeds, thyme, celery seeds, sage, and bay leaf.
- Simmer for about 30 minutes, or until the lentils and vegetables are tender.
- Stir in the soy sauce and white pepper. Taste and season with salt as needed.
- Serve hot with toasted crusty bread and fresh herbs.