The Only Lentil Soup Recipe You’ll Ever Need!
I consider myself something of a soup aficionado. Up until a couple of years ago, though, lentil soup wasn’t really on my radar. I gravitate towards cozy, hearty soups, stews & chilis like Hearty Minestrone Soup or Mom’s Creamy Chicken Wild Rice Soup. In comparison, 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 recipe ticks all the boxes: a healthy soup that is plant-based but also hearty, boldly spiced without necessarily being curried, & healthy but also rich in flavor.
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!
Vegan Lentil Soup Recipe Highlights
This vegan lentil soup is the ultimate comfort food meal! You’ll love it because it’s…
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 recipe 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.
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 cooking!
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.
Note: Full ingredients list & measurements provided in the Recipe Card, below.
So, what does lentil soup have in it? You will need…
- Lentils – Of course! I like to use brown lentils or green lentils in this soup recipe, since they hold their shape nicely & have great texture once cooked. Each is an excellent source of fiber & plant-based protein.
- 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!
- Shredded kale – helps pack an extra nutritious punch (a few handfuls of spinach would work great too, if that’s what you have on hand!).
- 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!
Best Lentils for Soup
You might be wondering which lentil is best for soup? 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 yellow or red 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!).
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How to Make Lentil Soup
One of the things to love about this recipe 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!?
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
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. Why? ⇢ Cooking a few extra minutes allows the aromatic flavors to bloom which yields a mega flavor base for this lentil soup.
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 over medium-high heat, 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. Tip! ⇢ Lentils should be cooked and tender but still maintain their shape, reducing the heat allows them to cook gently without becoming mushy.
Blend the soup. Transfer to a stand blender or use an immersion blender to partially blend the soup. Why? ⇢ 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. Why? ⇢ These additions add the ultimate bright flavor & freshness!
Easy Recipe Variations
Spices ⇢ Swap sweet paprika for smoked paprika for a subtle smokiness. Or for an easy flavor update, swap the cumin, turmeric, and ground black pepper for your favorite curry powder.
Butternut squash ⇢ Sweet potatoes work great too if that’s what you have on hand!
Kale ⇢ Feel free to swap shredded kale for another leafy green like spinach, arugula, or Swiss chard.
Alternate Cooking Methods
Crockpot or Slow Cooker Lentil Soup
You can absolutely make this lentil soup in a slow cooker or Crock Pot! 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.
Instant Pot Lentil Soup
This lentil soup recipe can be easily adapted for the Instant Pot. 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.
Storage & Freezing
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. How long does lentil soup last? ⇢ Leftovers will keep in the refrigerator for up to 5 days. See the Recipe Notes, below, for full storage & reheating instructions.
Can you freeze lentil soup? ⇢ Yes! This lentil soup is also very freezer-friendly. Leftovers will keep in the freezer for up to 3 months. See the Recipe Notes, below, for full freezing instructions.
I like to think this soup is pretty perfect as-is, but a few extra carbs never hurt anyone, especially when it comes to soup!
I suggest serving this 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. You can also always top with some fresh thyme leaves or fresh parsley for a pretty presentation.
Magic Toasted Breadcrumbs. ⇢ If you really want to take your lentil soup to the next level, try some of my Magic Toasted Breadcrumbs(pictured). These breadcrumbs 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…
Do you have to soak lentils before making soup?
This recipe does not require soaking the lentils beforehand – it’s one less step & because the recipe is fairly inactive once all the components come together we just let the stovetop do the work & allow the lentils to cook perfectly in the soup mixture.
Can you overcook lentils in soup? Will lentils make soup mushy?
Lentils run the risk of overcooking, which will lead to a mushy lentil texture – no good! Be sure to reduce the heat to low while the lentil soup simmers, cooking just until they’re tender but still maintain their shape.
Is lentil soup a carb or a protein? Is lentil soup really good for you?
It’s actually both & it totally is! Lentils are naturally a high source of plant-based protein while also being a complex carbohydrate & high source of fiber too. Total feel-good comfort food!
How long does lentil soup last?
Leftovers will keep in the refrigerator for up to 5 days, making this soup the perfect make-ahead meal!
Can you freeze lentil soup?
You bet! This recipe is very freezer-friendly. Store leftovers in the freezer for up to 3 months. Be sure to see the Recipe Notes, below, for full freezing instructions.
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 seeing your PWWB creations! Happy cooking! ♡
More Recipes Like This:
Vegetarian & Plant-Based Soups, Stews, & Chilis
Damn Good Vegan Lentil Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: serves 6-8 1x
- Category: Soup, Stew & Chili Recipes, Main Dishes
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
While I’m something of a soup aficionado, it wasn’t until just a couple of years ago that lentil soup fell on my radar. It always struck me as boring, bland diet food – what’s the fun in that?! – but, feeling up for a challenge, I eventually decided to see if I could make a version to win over even the biggest lentil soup skeptic.
Enter: this Damn Good Vegan Lentil Soup recipe, which simmers lentils with an abundance of good-for-you veggies, a flavorful blend of spices, & plenty of lemon juice for light + bright flavor. It’s plant-based but also hearty, boldly spiced without necessarily being curried, & healthy but also rich in flavor.
As far as lentils go, be sure to use brown or green lentils, which both hold their shape nicely & won’t disintegrate into mush as the soup simmers. I like to bulk up the soup with butternut squash & kale, though sweet potatoes & another leafy green are great substitutes.
Be sure to check the Recipe Notes, below, for meal prep & freezer instructions, & the blog post, above, for details on the pictured ✨Magic Toasted Breadcrumbs✨. I have a feeling you’re going to love this cozy soup just as much as we do! Happy cooking! ♡
- 3 tablespoons olive oil
- 3 medium carrots, diced
- 1–2 ribs celery, diced
- 1 large yellow onion, diced
- 2 teaspoons kosher salt, divided
- 4–5 cloves garlic, finely chopped or grated
- 1 heaping tablespoon ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 2 bay leaves
- 1 ¼ cup brown or green lentils (see Recipe Notes, below)
- ½ medium butternut squash, diced into ½-inch cubes (approx. 4 cups or 20 ounces)
- two 14-ounce cans crushed fire-roasted tomatoes
- 8 cups vegetable broth or 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.
- 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.
- Bloom the spices: Add the garlic, cumin, paprika, turmeric, ground black pepper, & cayenne pepper. Stir to combine. Cook until fragrant, 1-2 minutes.
- 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.
- 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.
- 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.
- 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!
- 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 Crockpot Lentil Soup: 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 Lentil Soup: 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 carrots & 1 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
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, & Pinterest for more easy, modern recipes & fun!
Thanks, Kathy!! So happy you liked it!
Bold and flavorful vegan soup. I’m a vegan bit even the meat lovers in our household love it. Healthy! Use all organic ingredients. Muir Glen makes a great fire roasted crushed tomato 28 oz can. I used smoked paprika and it was great. Thanks for such a high protein healthy soup recipe. It’s on regular rotation !!
We’re so glad to hear that this soup was a hit, Robin! Love those fire roasted tomatoes too & thank you so muc for taking the time to leave a comment! 🙂
Way too much commentary! It takes 0 minutes to scroll through to get to the actual recipe and directions.
Hi Scott! Our blog posts are completely free content and everything we include has a purpose for readers that may need additional context or support. We always aim to help readers feel confident when making a recipe. You are always welcome to select the “Jump to Recipe” &/or “Print Recipe” buttons if you’d like to skip over the blog post itself & view a printable version of the recipe alone. Hope that helps!
I tried this recipe tonight at the end of a tiring weekend and it was so good! Just what we needed to nourish ourselves! I served it with buttered bread, but I think it might go really well with rice or pasta as well.
Yessss, Jennifer! Love to hear it, this soup is definitely the perfect feel-good fave to close out a long weekend. Thank you for taking the time to leave a comment, it means so much!
Hearty and so good!
Thank you, Anna!! We’re so glad you loved it!
I love soup. And this one is fantastic!!! I was worried about the amount of lemon juice so i added a bit at a time… ended up using all of it! Delicious. Going into my soup rotation.
Thanks so much, Sarah! We’re so glad you loved it as much as we do! 🙂
I related to Jess’s description of lentil soup being bland diet food and was curious to give this a try. This recipe has changed my mind about lentil soup! It is so flavorful and feels so comforting and nourishing! I’ll definitely make it again.
Yayy!! No bland or boring lentil soup here!! So glad you enjoyed, Kathryn! 🙂
So good!! The fresh lemon is definitely a must!! It elevated the soup so much. My entire family ate this and loved it. I subbed in sweet potatoes because that’s what I had on hand. I also blended a little bit of the soup to add back in to make it creamier. I try to make at least one or two meatless meals a week. My 10 year old said this recipe is a keeper!!
Hi Nicole! We’re so glad to hear that it was a hit for the whole family 🙂 Thanks so much for leaving a comment, it means so much!
This was so good – don’t skimp on the fresh lemon juice – it adds so much to the soup! It makes a TON – wondering if I can freeze leftovers?
Hi Wendy! So glad you enjoyed & yes, this soup is very freezer-friendly! Leftovers will keep in the freezer for up to 3 months – hope that helps!
Absolutely delicious and comforting! Even my 15 year old son enjoyed it! Just make it and experience how amazing the flavor profile is.
Hi Leslie! We are thrilled to hear that you loved the soup just as much as we do – thanks so much for leaving a comment 🙂
I’ve been looking for a lentil dish that my picky 15 year old twin boys will eat because I love lentils. I made this for my parents who were visiting and my boys were at basketball. I figured they would grab something to eat before they came home. But they didn’t, so I told them to try this and they both liked it and had three bowls! These boy dislike lentils AND kale AND butternut squash, but in this soup they ate it all. Thanks for a great recipe that my whole family enjoys!
Hi Merinda, love to hear it!! 🙌🏼 So glad that this soup could be a lentil recipe that everyone can enjoy!!☺️
This soup is so delicious. The right amount of seasoning so it is not over whelming.
Thanks so much Patti! We are so happy to hear that you loved it, thank you for dropping a comment!
This soup is amazing!! I would highly recommend it to anyone 🙂
Thank you for sharing Kelly! We are thrilled to hear that you enjoyed & love it as much as we do!
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
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!!
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!
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.
Hi Carrie! Love that you have a Sunday Soup tradition, that sounds lovely!! So glad our Vegan Lentil Soup lived up to the tradition! =)
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!
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! =)
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!
Hi Kelly! Yum sweet potato sounds like an awesome substitution, we’re so so glad you enjoyed!
Awesome soup for cozy winter soup season! It looks beautiful and tastes great. Thanks Jess and team for the easy recipe and helpful hints!
Hi Sarah! Thanks so much, we are SO glad it turned out & that the tips were helpful!
So yummy, filling and flavourful!!!
Hi Brittany! Thanks so much & we agree, this one is a keeper!
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!
Hi Jodi! 100% agree – this soup give major hug in a bowl vibes! Thanks so much for your kind words!
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!
Hi Cristina! So glad you enjoyed it & your picture looked delicious! The lemon definitely brightens up the soup – so glad you agreed!
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!
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!
This recipe is so cozy and hearty, perfect for a cold winter night!
Thanks Megan! It truly is the perfect cold weather meal & the toasted breadcrumbs take it to the next level!
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.
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!
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.
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!
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!!
We loved this recipe! I followed it exactly as written using green lentils. Perfect dinner for a cold evening!
Hey Laura! So happy to hear you loved it – green or brown lentils are perfect for this recipe!
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!
Hi Deanna! Yes, the butternut squash is a game changer – it makes it that much heartier!!
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.
LOVE the substitutions Lauren, those sound great! We are so so glad you enjoyed & this soup could turn you into a lentil soup fan!
So warm, so cozy, so good!! This is the perfect vegan winter soup. The flavors are fantastic!
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!
Hi Ashley! Amazing to hear it was a winner & definitely adjust the spice as needed!!
This was such a bright, warm soup for a cold day and it made a ton so I can have it all week!
Hi Beth! We are thrilled that you enjoyed & glad you had enough for leftovers too!!
We loved this! Easy to prepare and the perfect dinner for a cold evening!
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!
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!
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*!
Gracie! I’m so glad you liked this lentil soup! Roll on the side is 10/10 recommended. =)