Damn Good Vegan Lentil Soup

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Introducing you to the best lentil soup recipe I’ve ever made – Damn Good Vegan Lentil Soup! This hearty brown lentil soup is made with an abundance of good-for-you veggies, a flavorful blend of spices, & plenty of lemon juice for light + bright flavor. Better yet, it’s easy to make (requiring hardly any active cooking time), perfect for meal prep, & so wholesome & nourishing. Naturally vegetarian, dairy-free, & vegan, it’s the perfect cozy plant-based meal for winter!

Vegan lentil soup, topped with toasted breadcrumbs, served in 3 speckled ceramic bowls. The bowls sit atop a light blue surface. The bowls are surrounded by crusty buttered bread, spoons, and a sprinkling of fresh herbs & breadcrumbs.

Pin this Damn Good Lentil Soup for later!

I consider myself something of a soup aficionado. Up until a couple of years ago, though, lentil soup wasn’t really on my radar. Compared to the rich & hearty soups, stews & chilis I gravitate toward, lentil soup always seemed like underwhelming diet food…terribly bland & boring, know what I mean?

I stand before you today, a changed woman, happily admitting that BOY, was I wrong. And if you have similar suspicions about lentil soup, trust that you’re in good hands here.

This vegan lentil soup is one I’ve wanted to develop for PWWB for quite some time now: a healthy soup that is plant-based but also hearty, boldly spiced without necessarily being curried, & healthy but also rich in flavor.

THIS, my friends, is THAT lentil soup.

Vegan lentil soup shown in a large gray dutch oven atop a light blue surface. A metal ladle is submerged in the soup. The dutch oven sits atop a black & white striped linen napkin, next to a small bowl of toasted breadcrumbs.

I’ve been making this hearty soup nonstop ever since first throwing it together last fall because we’re obsessed with it. Even Chris, a non-soup lover & self-proclaimed meat enthusiast, loves this lentil soup. It’s truly that good!

This Vegan Lentil Soup recipe is…

  • VEGGIE-POWERED. You’ll find all the standard soup veggies here, plus some extra veggie goodness from hearty butternut squash & nutrient-dense kale.
  • PLANT-BASED GOODNESS. Naturally vegan, vegetarian, dairy-free & gluten-free, plus each bowl is filled with 10 grams of protein thanks to the plant-based power of lentils.
  • PERFECT FOR WEEKNIGHTS. A one-pot wonder that simmers up in about 35 minutes, plus it’s slow cooker- & Instant Pot-friendly!
  • COZY + BRIGHT. The perfect marriage I look for in any good bowl of soup, this vegan lentil soup is both cozy & bright. It’s the kind of meal that’ll warm you up from the inside out & its flavors taste like the feeling you get when the sun shines on your face on a cold winter day.
Side angle of vegan lentil soup shown in a ceramic bowl, topped with toasted breadcrumbs & fresh herbs.

Honestly, it’s kind of magical! ♡ Read on to learn more about this Vegan Lentil Soup recipe, or jump straight to the recipe card & get cookin’!

Lentil Soup Key Ingredients

The best healthy soups start with wholesome, hearty ingredients, & that’s exactly where we begin with this recipe. The ingredients list here is a little lengthy, but this vegan lentil soup is made mostly with soup season staples that are likely already in your pantry or fridge.

Lentil soup ingredients arranged on a light blue surface: shredded kale, chopped carrots, butternut squash, celery, onion, crushed tomatoes, spices, garlic, lemon, olive oil & brown lentils.
Note: full ingredients list & measurements provided in the Recipe Card, below.

You will need…

  • Lentils – Of course! I like to use brown lentils or green lentils in this lentil soup recipe, since they hold their shape nicely & have great texture once cooked.
  • Mirepoix – The trusty combination of carrots, celery & onion. Especially during the winter months & especially when I’m cooking plant-based recipes, I like to beef up my mirepoix with other hearty vegetables. That’s exactly what you’ll find in this recipe, with the addition of butternut squash, though sweet potato would be an awesome addition, too!
  • Aromatics – A simple combination of cumin, paprika, turmeric, & cayenne pepper help ensure this lentil soup isn’t lacking in flavor.
  • Lemon juice – And lots of it, to brighten up the flavor of the soup, bringing both the veggies & aromatics to life.
  • Crushed tomatoes – Which create a beautifully velvety body. If you can find them, use fire-roasted crushed tomatoes for even better flavor.
  • Vegetable broth – Always use the highest quality you can find, especially for vegetarian & vegan soups!

A quick note on lentils…

The best lentils to use in this lentil soup are brown lentils or green lentils, which both hold their shape nicely once cooked & won’t lead to a mushy lentil soup (because who wants that?!). Brown lentils are mild in flavor, while green lentils are a little nutty. Pick what you love!

I don’t suggest using red or yellow lentils in this lentil soup recipe. Since they cook faster than brown & green lentils, they disintegrate & lose their texture in the final soup. It’s not especially pleasant (speaking from experience!).

How to Make Lentil Soup

One of the things to love about this lentil soup is the fact that it’s incredibly easy to make. Aside from some chopping & stirring, the stove does most of the work. What’s not to love about a one-pot wonder!?

How to cook lentil soup:

  • Cook the aromatics: Start by softening the mirepoix to draw out the flavor of these base veggies. Add in garlic, tomato paste & a number of spices & cook for another couple of minutes, allowing the aromatic flavors to bloom.
  • Build the soup: Add in the rest of the soup ingredients – lentils, butternut squash, crushed tomatoes, stock, etc. – & stir to combine. Easy as that.
  • Simmer: Bring the soup up to a boil, reduce the heat to maintain a gentle simmer & pop a lid on the pot, only partially covering it to allow some steam to escape. Simmer for 25-30 minutes, until the lentils are tender.
  • Blend: Transfer to a stand blender or use an immersion blender to partially blend the soup. This is totally optional step, but it creates a creamy texture (sans dairy) that’s really good.
  • Finishing touches: Toss in a couple handfuls of hearty kale (or another green you love) & squeeze in some fresh lemon juice for bright flavor.
Ladling vegan lentil soup out of grey dutch oven.

Lentil Soup FAQs – Storage, Freezing, & Alternate Cooking Methods

  • How long does lentil soup last? Can you freeze lentil soup? Great news, this vegan lentil soup is incredibly make ahead-friendly & freezer-friendly…it’s the kind of thing that tastes even better the day after it’s made. Leftovers will keep in the refrigerator for up to 5 days & in the freezer for up to 3 months. See the Recipe Notes, below, for full storage, freezing, & reheating instructions.
  • Can I make this lentil soup recipe in the slow cooker or Crock Pot? Yes, absolutely! I suggest cooking the aromatics & blooming the spices, which helps maximize their flavor, before assembling the soup in your slow cooker. If your slow cooker has a “brown/saute” feature, even better – you can make this recipe start-to-finish in the slow cooker. Check the Recipe Notes, below, for full slow cooker instructions.
  • Can I make this lentil soup recipe in the Instant Pot? Again, yes! Use the Instant Pot’s “brown/saute” feature to cook the aromatics & blooming the spices, which helps maximize their flavor, before assembling the soup in the Instant Pot & sealing the pot to pressure cook. Check the Recipe Notes, below, for full Instant Pot instructions.

Vegan Lentil Soup Serving Suggestions

I like to think this soup is pretty perfect as-is, but a little extra carbs never hurt anyone, especially when it comes to soup!

Vegan lentil soup in a small ceramic bowl, topped with toasted breadcrumbs & fresh herbs.

I suggest serving this lentil soup alongside some crusty toasted bread for the coziest vibes or with your favorite crackers to add some extra texture. If keeping your soup vegan & lactose-free is not of concern to you, a little bit of grated parmesan sprinkled over top is really nice, too.

If you really want to take it to the next level, try some of my Magic Toasted Breadcrumbs (pictured), which add texture, flavor, & roasty-toasty goodness to every bite. Plus, they couldn’t be easier to make:

  • Add 2 tablespoons of olive oil to a small skillet over medium heat. Once hot, add in 2 cloves garlic (finely chopped), stirring immediately to help the garlic sizzle in the oil. Cook until fragrant, about 1 minute.
  • Add 1 cup panko breadcrumbs to the skillet, tossing to coat in the garlic oil. Season with ½ teaspoon kosher salt. Reduce heat to medium-low & cook, stirring & tossing often, until the breadcrumbs are toasty & golden brown, 4-5 minutes.
  • Remove from the heat & finish, as desired, with lemon zest or finely chopped fresh herbs

Spoon ’em over your soup & dive on in…

Vegan lentil soup, topped with toasted breadcrumbs, served in 3 speckled ceramic bowls. The bowls sit atop a light blue surface. The bowls are surrounded by crusty buttered bread, spoons, and a sprinkling of fresh herbs & breadcrumbs.

I can’t wait for you to try this Damn Good Vegan Lentil Soup recipe. We are obsessed with it here at the PWWB House, & I know you will be too.

If you do give it a try, be sure to let me know!: Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! Happy cooking! ♡

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Vegan lentil soup, topped with toasted breadcrumbs, served in 3 speckled ceramic bowls. The bowls sit atop a light blue surface. The bowls are surrounded by crusty buttered bread, spoons, and a sprinkling of fresh herbs & breadcrumbs.

Damn Good Vegan Lentil Soup

  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: serves 68 1x
  • Category: Soup, Stew & Chili Recipes, Main Dishes
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

The best lentil soup recipe I’ve ever made – Damn Good Vegan Lentil Soup! A hearty brown lentil soup is made with an abundance of good-for-you veggies, a flavorful blend of spices, & plenty of lemon juice for light + bright flavor. Super healthy, easy to make, perfect for meal prep (see Recipe Notes, below). Naturally vegetarian, dairy-free, & vegan.


Ingredients

Scale
  • 3 tablespoons olive oil
  • 3 medium carrots, diced
  • 12 ribs celery, diced
  • 1 large yellow onion, diced
  • 2 teaspoons kosher salt, divided
  • 45 cloves garlic, finely chopped or grated
  • 1 heaping tablespoon ground cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 1/4 cup brown or green lentils (see Recipe Notes, below)
  • 1/2 medium butternut squash, diced into 1/2-inch cubes (approx. 4 cups/20 ounces)
  • 2 14-ounce cans crushed fire-roasted tomatoes
  • 8 cups vegetable broth/stock
  • 2 cups packed shredded kale (or 5 oz baby kale)
  • 2 lemons, juiced
  • for serving, as desired: an extra swoosh of olive oil, a generous spoonful of toasted breadcrumbs, & toasty buttered bread, etc.

Instructions

Lentil soup ingredients arranged on a light blue surface: shredded kale, chopped carrots, butternut squash, celery, onion, crushed tomatoes, spices, garlic, lemon, olive oil & brown lentils.

  1. Cook the aromatics: Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 5-qt capacity) over medium heat. Once hot, add in the carrot, celery, & onion. Season with 1 teaspoon kosher salt. Stir to combine. Cook, stirring occasionally, until the veggies have softened slightly, 5-6 minutes. How to make lentil soup: Mirepoix softening in a large gray dutch oven atop a light blue surface.
  2. Bloom the spices: Add the garlic, cumin, paprika, turmeric, ground black pepper, & cayenne pepper. Stir to combine. Cook until fragrant, 1-2 minutes.How to make lentil soup: Spices added to softened mirepoix shown in a large gray dutch oven atop a light blue surface.
  3. Build the lentil soup: Add the bay leaves, lentils, butternut squash, fire-roasted tomatoes, seasoning with 1 teaspoon kosher salt. Stir to combine. Add the vegetable broth/stock. Give one last stir, increasing heat to medium-high. Bring the soup to a boil.Prepping the lentil soup for simmering - pouring veggie stock into lentil soup in large gray dutch oven atop a light blue surface.
  4. Simmer: Reduce heat to low to maintain a gentle & steady simmer. Partially cover the pot (place the lid on the put such that it’s just partially covered, allowing some steam to escape as the soup cooks) & simmer for 25-30 minutes, until the lentils are tender but maintain their shape.Wooden spoon stirs cooked lentil soup in a large grey dutch oven atop a light blue surface.
  5. Finishing touches: Once the lentils are tender, finish the soup. It’s optional, but if you love a creamier lentil soup, transfer ⅓ of the soup to a blender & carefully blend smooth. (Alternately, you could use an immersion blender to partially blend the soup right in the pot.) Stir the blended soup back into the pot. Add the shredded kale & lemon juice into the soup, stirring to combine. Remove from the heat. Cover to steam for 4-5 minutes, until the kale is softened. Taste & season with additional salt or ground black pepper as desired.
  6. Serve immediately! I like topping a bowl of lentil soup with an extra swoosh of olive oil, some finely chopped fresh herbs, & toasted breadcrumbs. Enjoy!Vegan lentil soup shown in a large gray dutch oven atop a light blue surface.

Notes

  • Lentils:
    • Best lentils to use: I suggest using brown lentils or green lentils in this lentil soup since they both hold their shape & texture nicely once cooked. For similar reasons, I do not suggest using red or yellow lentils – they cook faster than brown & green lentils, so they’ll disintegrate & lose their texture by the time the soup finishes simmering. 
    • Lentils prep: Unlike many other dried legumes, there’s no need to soak lentils prior to cooking them. To prep, simply sift through your lentils to pick out any small rocks or pebbles (which sometimes sneak their way into the mix) & rinse well to remove any dirt or debris from the surface.
  • Storage: To store, transfer cooled lentil soup to an airtight container & store in the refrigerator. Leftover lentil soup will keep for up to 5 days. Reheat on the stovetop or in the microwave until warmed through. 
  • Freezing: This lentil soup is very freezer-friendly! To freeze, transfer cooled lentil soup to an airtight freezer container. (These are my absolute favorite!) Freeze for up to 3 months. Thaw in the refrigerator overnight & reheat on the stovetop or in the microwave until warmed through. 
  • Alternate cooking methods:
    • Slow Cooker or Crock Pot: Prep the mirepoix according to Steps 1-2, above. Transfer the spiced mirepoix mixture to the slow cooker, along with the remaining ingredients as directed in Step 3. Slow cook on high for 3-4 hours or on low for 6-7 hours, stirring occasionally. Finish the lentil soup as directed in Step 5, which you can do right in your slow cooker. If your slow cooker has a searing/browning feature, you can use it to cook the entire lentil soup recipe (Steps 1-5) in the slow cooker. 
    • Instant Pot: Use the Instant Pot’s “Sauté” setting to cook the recipe according to Steps 1-2, above. Build the soup in the Instant Pot according to Step 3, then cover & seal. Cook on manual high pressure for 15 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure in the pot. If the soup seems a little too liquidy, feel free to turn on the Sauté setting again, letting the sauce simmer down a little before finishing as directed in Steps 5. 
  • 20-Minute Meal Prep: Most of the active prep time involved with this recipe is chopping up the veggies. With just a little prep, you can cut down on all active prep the night you want to throw it together. Pick & choose from the list below, or do it all & all you have to do at dinnertime is get cooking – easy!
    • Mirepoix: Peel & dice 3 medium carrots1 large yellow onion. Dice 1-2 ribs of celery. Store in an airtight container in the refrigerator for up to 5 days. (10 minutes active time)
    • Butternut squash: Peel, deseed & dice 1 medium butternut squash into 1/2-inch cubes & store in an airtight container in the refrigerator for up to 5 days. You will use half of the butternut squash (~4 cups) in this lentil soup; use the other half in another recipe you love (this Vegan Red Curry & these Vegetarian Skillet Enchiladas are PWWB community faves). (10 minutes active time)

Keywords: easy, healthy, hearty, winter, fall, vegan, vegetarian, dairy-free, gluten-free, plant-based, meal pep, freezer friendly

Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat

Love Soup Season? Us too! Here are a few more must-try PWWB soup recipes…

Vegan lentil soup, topped with toasted breadcrumbs, served in 3 speckled ceramic bowls. The bowls sit atop a light blue surface. The bowls are surrounded by crusty buttered bread, spoons, and a sprinkling of fresh herbs & breadcrumbs.

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Thank you so much for reading & supporting Plays Well With Butter. This post includes affiliate links for products I truly love & use on the reg in my own home. All opinions are always my own! Should you make a purchase using one of these links, PWWB will earn a small commission at no extra cost to you, which helps me continue to bring you great original & free content.

Don’t forget to pin this Lentil Soup recipe for later!!!

Vegan lentil soup, topped with toasted breadcrumbs, served in 3 speckled ceramic bowls. The bowls sit atop a light blue surface. The bowls are surrounded by crusty buttered bread, spoons, and a sprinkling of fresh herbs & breadcrumbs.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 2.1.21
    Shannon said:

    Wow!!! I was expecting this soup to be good, but I don’t know if I was expecting this soup to be THAT good! “Damn Good” is the perfect description! Like which part did I love the most? Totally vegan! One-pot! The butternut squash! The flurry of spices! The creaminess once blended! The kale! The LEMON!!?!?!?!? (okay yes my fave part was the lemon) I put some leftovers in both the fridge and freezer, but I know this will be making a regular occurrence in my meal rotations. xo

    • 2.8.21
      Erin @ Plays Well With Butter said:

      Hi Shannon! Haha we don’t throw around the “Damn Good” title lightly! So glad you enjoyed & thank you for this comment – it made our day!!

  2. 1.31.21
    Sue said:

    Flavorful and cozy after a busy weekend. It tastes & feels really healthy too which was important after a lot of celebrating with treats & wine last night. Definitely a recommend from me!

  3. 1.31.21
    Carrie Hammer said:

    This soup was the perfect soup for my Sunday Soup tradition! It’s filling, light, lovely flavors for the middle of a Minnesota winter. I used sweet potato instead of the squash (I don’t like squash much) and it was was agreed by my 20 year old son that this soup is delicious.

    • 2.1.21
      Erin @ Plays Well With Butter said:

      Hi Carrie! Love that you have a Sunday Soup tradition, that sounds lovely!! So glad our Vegan Lentil Soup lived up to the tradition! =)

  4. 1.30.21
    Rachel Colvin said:

    This soup was perfect. The recipe is fool proof, and the flavors are so complex in such a short amount of time. We paired with PWWB Italian Herb Asiago Cheese No Knead bread and red wine. Delicious!

    • 2.1.21
      Erin @ Plays Well With Butter said:

      Hi Rachel! So glad you enjoyed & we 100% approve of enjoying with the Italian Herb Asiage No Knead Cheese Bread on the side & a glass of wine in hand. Cheers! =)

  5. 1.27.21
    Kelly said:

    This was so good! I subbed in some sweet potato because I was short on butternut squash and it turned out great. Lots of leftovers too!

    • 2.1.21
      Erin @ Plays Well With Butter said:

      Hi Kelly! Yum sweet potato sounds like an awesome substitution, we’re so so glad you enjoyed!

  6. 1.27.21
    Sara said:

    Awesome soup for cozy winter soup season! It looks beautiful and tastes great. Thanks Jess and team for the easy recipe and helpful hints!

    • 1.27.21
      Erin @ Plays Well With Butter said:

      Hi Sarah! Thanks so much, we are SO glad it turned out & that the tips were helpful!

  7. 1.25.21
    Brittany said:

    So yummy, filling and flavourful!!!

    • 1.27.21
      Erin @ Plays Well With Butter said:

      Hi Brittany! Thanks so much & we agree, this one is a keeper!

  8. 1.25.21
    Jodi Shaw said:

    This recipe is wonderful! The perfect solution for a winterMeatless Monday, it’s like a hug in a bowl! I will be making again and definitely recommending to friends and family!

    • 1.27.21
      Erin @ Plays Well With Butter said:

      Hi Jodi! 100% agree – this soup give major hug in a bowl vibes! Thanks so much for your kind words!

  9. 1.25.21
    Cristina said:

    A perfect winter day soup! I made this recipe on a cold sunday and it was delicious and warming – the butternut squash and kale were such a nice to lentil soup that I wouldn’t have thought to add – and same with the lemon juice added at the end, totally elevates the recipe!

    • 1.25.21
      Erin @ Plays Well With Butter said:

      Hi Cristina! So glad you enjoyed it & your picture looked delicious! The lemon definitely brightens up the soup – so glad you agreed!

  10. 1.20.21

    This is an amazing meal if you are looking for a hearty winter soup! My husband and I have been planning plant based meals into our weekly schedule, and this makes enough for two more meals of leftovers for us! The only thing that I adjusted was doing 1/4 tsp of cayenne, and this made it a medium heat that we really enjoyed. This will definitely be a repeat in the winter!

    • 1.25.21
      Erin @ Plays Well With Butter said:

      Hi Madison! So glad to hear that you could adjust the heat to your liking & that you enjoyed this soup – we may be biased but agree it is the perfect winter meal!

  11. 1.20.21
    Megan M said:

    This recipe is so cozy and hearty, perfect for a cold winter night!

    • 1.25.21
      Erin @ Plays Well With Butter said:

      Thanks Megan! It truly is the perfect cold weather meal & the toasted breadcrumbs take it to the next level!

  12. 1.19.21
    Whitney Heber said:

    Five stars. It’s not your traditional Midwestern soup flavors, which I love. Warm and cozy plus it could easily be modified to things you have on hand. For example I used chicken stock and regular tomatoes. Blending it made it feel more hearty.

    • 1.25.21
      Erin @ Plays Well With Butter said:

      Thank you Whitney! It definitely has a PWWB twist, we are so glad you were able to use up what you had on hand & that it gave you all the warm & cozy vibes!

  13. 1.19.21
    Emily said:

    Yum. It was just what we needed to feel nourished after a cold day. The fresh squeezed lemon was such a treat. Yum. We will for sure make again.

  14. 1.19.21
    Hanna M Mosca said:

    So delicious! I was able to use multiple spices and veggies that I grew, and this soup was a perfect way to highlight them. I froze multiple quarts of soup, which was lovely. I topped with a garlic infused oil. YUM!

    • 1.27.21
      Erin @ Plays Well With Butter said:

      Hi Hanna! That’s so amazing you were able to use your own spices & veggies in this soup & the garlic infused oil on top sounds delicious!!

  15. 1.19.21
    Laura W said:

    We loved this recipe! I followed it exactly as written using green lentils. Perfect dinner for a cold evening!

    • 1.27.21
      Erin @ Plays Well With Butter said:

      Hey Laura! So happy to hear you loved it – green or brown lentils are perfect for this recipe!

  16. 1.18.21
    Deanna Abbondola said:

    LOVED this soup! Made it yesterday for lunch on a cold winter day and it was a hit! So bright and the butternut added a lot of flavor and texture! Will be a repeat for sure!

    • 1.27.21
      Erin @ Plays Well With Butter said:

      Hi Deanna! Yes, the butternut squash is a game changer – it makes it that much heartier!!

  17. 1.17.21
    Lauren Hobson said:

    This recipe has turned my into a lentil soup fan! I subbed butternut for acorn squash and added bell peppers. My husband was so happy as well since he loves lentil soup.

    • 1.27.21
      Erin @ Plays Well With Butter said:

      LOVE the substitutions Lauren, those sound great! We are so so glad you enjoyed & this soup could turn you into a lentil soup fan!

  18. 1.17.21
    Megan said:

    So warm, so cozy, so good!! This is the perfect vegan winter soup. The flavors are fantastic!

  19. 1.17.21
    Ashley K said:

    Looking for ways to incorporate more plant based meals into our routine and this soup was a winner! Well, for the grown ups anyway. I cut back on the cayenne (1/4 tsp) but my toddlers both claimed it was still too spicy. The lemon kept it really fresh and more exciting than most other lentil soups. Will definitely be adding this into the rotation!

    • 1.27.21
      Erin @ Plays Well With Butter said:

      Hi Ashley! Amazing to hear it was a winner & definitely adjust the spice as needed!!

  20. 1.17.21
    Beth said:

    This was such a bright, warm soup for a cold day and it made a ton so I can have it all week!

    • 1.27.21
      Erin @ Plays Well With Butter said:

      Hi Beth! We are thrilled that you enjoyed & glad you had enough for leftovers too!!

  21. 1.16.21
    Laura said:

    We loved this! Easy to prepare and the perfect dinner for a cold evening!

    • 1.25.21
      Erin @ Plays Well With Butter said:

      Hi Laura! Isn’t a cozy soup?! We couldn’t agree more – perfect for a cold evening & the winter months. We are so happy to hear you love it!

  22. 1.16.21
    Connie Anderson said:

    This is so easy and yummy!! It’s a cold winter night here but it’s cozy and warm inside with this fabulous soup! Make it today!

  23. 1.13.21
    Gracie Ladd said:

    Most lentil soups I’ve made are pretty bland. This one is different. This one is flavorful, healthy, and has the right amount of heat! My husband and I whipped it up together and it was so easy! We added a roll on the side for a little dipping and *chefs kiss*!

    • 1.15.21

      Gracie! I’m so glad you liked this lentil soup! Roll on the side is 10/10 recommended. =)