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A rustic bowl of hearty vegan lentil vegetable soup, garnished with fresh parsley, sitting on a marble countertop.

Vegan Lentil Vegetable Soup: The Ultimate Hearty Recipe

The ultimate hearty vegan lentil vegetable soup recipe! This one-pot meal is packed with flavor, easy to make, and perfect for a healthy weeknight dinner or meal prep. A comforting and nourishing plant-based classic.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil or water for oil-free
  • 1 large yellow onion diced
  • 2 large carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1.5 cups brown or green lentils rinsed and drained
  • 1 (28-ounce) can diced tomatoes undrained
  • 6 cups vegetable broth low-sodium
  • 1 bay leaf
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 3 cups fresh spinach or kale roughly chopped
  • 1 tbsp fresh parsley chopped, for garnish
  • 1 tbsp lemon juice freshly squeezed, optional

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Knife and Cutting Board

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes, until softened and the onion is translucent.
  2. Add the minced garlic, dried thyme, ground cumin, and ground coriander to the pot. Cook for another minute, stirring constantly, until fragrant.
  3. Stir in the rinsed lentils, undrained diced tomatoes, vegetable broth, and the bay leaf. Season with salt and black pepper.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the lentils are tender.
  5. Remove the bay leaf. Stir in the fresh spinach or kale and cook for another 2-3 minutes, until the greens have wilted into the soup.
  6. Stir in the optional fresh lemon juice. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Notes

For a thicker, more stew-like consistency, you can use an immersion blender to briefly pulse the soup a few times, or transfer 1-2 cups to a regular blender, blend until smooth, and stir it back into the pot.
Store leftovers in an airtight container in the refrigerator for up to 5 days.