How to Make Vegan Lentil Soup with Simple Pantry Ingredients

There’s nothing more comforting than a bowl of hearty, homemade lentil soup—especially when it’s vegan, packed with nutrition, and made almost entirely from pantry staples. Whether you’re a seasoned plant-based cook or just looking for an easy, healthy meal, vegan lentil soup is a go-to recipe for busy weeknights, meal prep, or cozy weekends at home.

In this guide, you’ll learn how to make a delicious vegan lentil soup using simple ingredients you likely already have, along with tips for variations, storage, and getting the most flavor out of every spoonful.

Why Vegan Lentil Soup?

Lentils are a powerhouse ingredient: they’re affordable, shelf-stable, protein-rich, and cook faster than most other legumes. When combined with basic vegetables and spices, they create a nourishing soup that’s both satisfying and easy to customize. Plus, vegan lentil soup is naturally gluten-free, high in fiber, and can easily be made oil-free for those seeking lighter options.

Essential Pantry Ingredients

Here’s what you’ll need for a classic vegan lentil soup. Feel free to swap or add ingredients based on what you have on hand.

Core Ingredients

• • Lentils: Brown, green, or red lentils all work. Red lentils cook fastest and create a creamy texture; brown or green hold their shape more.

  • Onion: Yellow, white, or brown.

  • Carrots: Add sweetness and color.

  • Garlic: Essential for depth of flavor.

  • Vegetable broth or stock: For a rich, savory base.

  • Canned tomatoes: Diced or crushed, for acidity and body.

  • Spices: Cumin, paprika, curry powder, thyme, or your favorite blend.

  • Olive oil or water: For sautéing (can be omitted for oil-free).

  • Salt and pepper: To taste.

  Optional Add-Ins

  • Celery: Adds aromatic flavor.

  • Potatoes or sweet potatoes: For extra heartiness.

  • Greens: Kale, spinach, or collard greens stirred in at the end.

  • Lemon juice: Brightens the finished soup.

  • Plant-based milk: For a creamier texture.

  Step-by-Step: How to Make Vegan Lentil Soup

  1. Sauté the Aromatics

  Heat 1–2 tablespoons olive oil (or a splash of water for oil-free) in a large soup pot over medium heat. Add chopped onion and cook for 3–5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.

  2. Add Vegetables and Spices

  Add chopped carrots (and celery or potatoes, if using). Sprinkle in your chosen spices—cumin, paprika, curry powder, thyme, or a blend. Sauté for 2–3 minutes to toast the spices and bring out their flavors.

  3. Add Lentils and Liquids

  Pour in 1 cup of dried lentils (rinsed and picked over), 4 cups of vegetable broth, 2 cups of water, and a can of diced tomatoes (about 14–28 oz, depending on preference). Stir well, scraping up any browned bits from the pot.

  4. Simmer

  Bring the soup to a boil, then reduce heat to low and cover. Simmer for 20–30 minutes, stirring occasionally, until the lentils and vegetables are tender. Red lentils may cook in as little as 15–20 minutes, while brown or green lentils may take closer to 30 minutes.

  5. Adjust Texture and Season

  For a chunky soup, serve as-is. For a creamier texture, use an immersion blender to blend part or all of the soup directly in the pot, or transfer to a blender in batches. Add more broth or water if the soup is too thick

  
  

Season with salt, pepper, and a squeeze of lemon juice to taste. Stir in chopped greens if using, and let them wilt for 2–3 minutes before serving.

Simple Vegan Lentil Soup Recipe

Ingredients:

• 1 cup dried lentils (brown, green, or red)

• 1 medium onion, chopped

• 2–3 carrots, chopped or grated

• 2–3 cloves garlic, minced

• 1 can (14–28 oz) diced tomatoes, lightly drained

• 4 cups vegetable broth

• 2 cups water

• 1–2 teaspoons ground cumin

• 1 teaspoon paprika or curry powder (optional)

• ½ teaspoon dried thyme (optional)

• 1–2 tablespoons olive oil or water

• Salt and pepper, to taste

• 1–2 cups chopped kale or spinach (optional)

• 1–2 tablespoons lemon juice

Instructions:

1. Heat oil or water in a large pot. Add onion and sauté 3–5 minutes.

2. Add carrots and garlic, sauté 2 minutes. Add spices and toast briefly.

3. Stir in lentils, tomatoes, broth, and water. Bring to a boil.

4. Reduce heat, cover, and simmer 20–30 minutes, until lentils are soft.

5. Blend part of the soup for creaminess (optional). Stir in greens and lemon juice.

6. Taste and adjust seasoning. Serve hot, garnished with parsley or seeds if desired.

Customizations and Variations

• Creamy Lentil Soup: Add ½ cup plant-based milk or coconut milk for a velvety texture.

• Spicy Lentil Soup: Add red pepper flakes, chili powder, or cayenne to taste.

• Hearty Vegetable Lentil Soup: Include diced potatoes, sweet potatoes, or green beans for extra bulk

• Middle Eastern Style: Use red lentils, cumin, and lemon for a bright, tangy flavor.

• Oil-Free: Sauté vegetables in water or broth instead of oil.

Storage and Freezing Tips

• Fridge: Store in an airtight container for up to 4 days. The flavors deepen over time.

• Freezer: Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently, adding water or broth if it thickens.

Serving Suggestions

• Serve with crusty bread, pita, or over rice.

• Top with fresh herbs, a swirl of vegan yogurt, or toasted seeds.

• Pair with a simple green salad for a balanced meal.

Why This Soup Is a Pantry Staple

• Affordable: Uses inexpensive, shelf-stable ingredients.

• Nutritious: High in protein, fiber, vitamins, and minerals.

• Customizable: Adaptable to whatever you have on hand.

• Family-Friendly: Mild, comforting flavors loved by all ages.

• Meal Prep-Friendly: Makes large batches and freezes well.

Final Thoughts

Vegan lentil soup is the ultimate pantry-friendly recipe: easy, nourishing, and endlessly adaptable. With just a handful of simple ingredients and a few easy steps, you can create a meal that’s as comforting as it is nutritious. Whether you’re new to plant-based cooking or a seasoned vegan, this soup is sure to become a regular in your kitchen rotation.

Try it tonight—and don’t forget to make extra for tomorrow!