Featured Review
5 from 41 reviews

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

Shannon
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The Only Lentil Soup Recipe You’ll Ever Need!

I consider myself something of a soup aficionado. I gravitate towards cozy, hearty soups, stews and chilis like Hearty Minestrone Soup or Mom’s Creamy Chicken Wild Rice Soup.

Up until a couple of years ago, though, lentil soup wasn’t really on my radar. It always seemed underwhelming – terribly bland and boring, know what I mean?

I stand before you today, a changed woman, happily admitting that BOY, was I wrong because this Damn Good Vegan Lentil Soup recipe ticks all the boxes…

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. this Recipe for Later!
This scratch-made recipe will change lentil soup haters to lentil soup lovers. I’m so excited for you to try it!
  • It’s plant-based but also filling using green or brown lentils.
  • Boldly spiced without necessarily being curried.
  • And fresh with loads of veggies but also rich in flavor.

A special addition of lemon juice makes this soup mega cozy and bright. It’s the kind of meal that’ll warm you up from the inside out and even Chris, a non-soup lover and self-proclaimed meat enthusiast, loves this lentil soup. (Prefer to add meat? Give my Chicken Lentil Soup a try!)

Not to mention it’s a one-pot wonder that simmers up in about 35 minutes, plus it’s slow cooker and Instant Pot-friendly too. Honestly, it’s kind of magical. We can’t wait for you to give it a try!✨

Don’t want to keep things vegan? ⇢ My Chicken Lentil Soup has lots of the same cozy goodness!

Key Ingredients

Damn Good Lentil Soup-1
This recipe marries together simple, flavor-forward ingredients loads of veggies, aromatic spices, lemon juice, and canned tomatoes to create a soup that is rich in flavor and never boring!

What are the best lentils for lentil soup? ⇢ The best lentils to use in this recipe are brown lentils or green lentils, which both hold their shape nicely once cooked. 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 and green lentils, they disintegrate and lose their texture in the final soup. It’s not especially pleasant and will lead to a mushy lentil soup (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 and stirring, the stove does most of the work. What’s not to love about a one-pot wonder!?

To Soak or Not to Soak the Lentils?

This recipe does not require soaking the lentils beforehand – it’s one less step and because the recipe is fairly inactive once all the components come together we just let the stovetop do the work and allow the lentils to cook perfectly in the soup mixture.

Softened carrots, celery, and onion inside of a large gray dutch oven.
Step 1: Cook the aromatics.
1

Start by softening the mirepoix to draw out the flavor of these base veggies. Add in garlic and a number of spices and 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.

Lentils, cubed butternut squash, crushed tomatoes, and bay leaves added to softened celery, carrots, and onion in a large gray dutch oven pot.
Step 2: Build the soup.
2

Add in the rest of the soup ingredients – lentils, butternut squash, crushed tomatoes, stock, etc. – and stir to combine. Easy as that.

Stock is added to a lentil soup in a large gray dutch oven.
Step 3: Simmer.
3

Bring the soup up to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and 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.

An immersion blender submerged in lentil soup in large grey dutch oven atop a light blue surface.
Step 4: Blend the soup.
4

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.

Shredded kale and lemon juice are added to lentil soup inside of a large grey dutch oven atop a light gray surface.
Step 5: Finish the soup.
5

Toss in a couple handfuls of hearty kale (or another green you love) and squeeze in some fresh lemon juice. Why? ⇢ These additions add the ultimate bright flavor and freshness!

Ladling vegan lentil soup out of grey dutch oven.
This bright and cozy soup feels like a warm hug in a bowl!

Alternate Cooking Methods

While a stovetop simmer is our method of choice, you can easily adapt this lentil soup for a few different cooking methods. Check the Recipe Notes, below, for step-by-step guidance on making this soup in the crockpot, slow cooker, or Instant Pot.

Step-by-Step Video

Serving Suggestions

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 or with your favorite crackers to add some extra texture. If keeping your soup vegan and lactose-free is not of concern to you, a little bit of grated parmesan sprinkled over top is really nice and I love topping with some fresh thyme leaves or fresh parsley for a pretty presentation.

Lentil soup in a small ceramic bowl, topped with toasted breadcrumbs and fresh herbs.
To take this lentil soup to the next level, try some of my Magic Toasted Breadcrumbs (pictured). These breadcrumbs add texture, flavor, and roasty-toasty goodness to every bite.

How to Make Magic Toasted Breadcrumbs:

  • 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 and cook, stirring and tossing often, until the breadcrumbs are toasty and golden brown, 4-5 minutes.
  • Remove from the heat and finish, as desired, with lemon zest or finely chopped fresh herbs.

Spoon ’em over your soup and dive on in…

Storage and Freezing

This vegan lentil soup is incredibly make ahead-friendly and freezer-friendly…it’s the kind of thing that tastes even better the day after it’s made. It will keep in the refrigerator for up to 5 days or in the freezer up to 3 months. Check the Recipe Notes, below, for more guidance!

Lentil soup, topped with toasted breadcrumbs, served in a ceramic bowls. The bowl sits atop a light blue surface. The bowl is surrounded by other bowls of soup, crusty buttered bread, spoons, and a sprinkling of fresh herbs and breadcrumbs.
Hearty, flavorful, and veggie-loaded, the perfect comfort food meal!

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, and 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 and tag @playswellwithbutter on Instagram. We LOVE 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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 41 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: serves 6-8 1x
  • Category: Main Dishes, soup, Stew & Chili Recipes
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This Damn Good Vegan Lentil Soup is the best lentil soup recipe you’ll ever make! A hearty lentil soup made with an abundance of veggies, a flavorful blend of spices, and plenty of lemon juice for light, bright flavor.

As far as lentils go, be sure to use brown or green lentils, which both hold their shape nicely and won’t disintegrate into mush as the soup simmers.

It’s easy to make (requiring hardly any active cooking time), perfect for meal prep, and so warming and filling. The perfect cozy plant-based meal for winter. I have a feeling you’re going to love this cozy soup just as much as we do! Happy cooking! ♡

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Ingredients

Scale
  • 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, and toasty buttered bread, etc.

Instructions

Shredded kale, chopped carrots, butternut squash, celery, onion, crushed tomatoes, spices, garlic, lemon, olive oil and brown lentils arranged on a light blue surface.

  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, and onion. Season with 1 teaspoon kosher salt. Stir to combine. Cook, stirring occasionally, until the veggies have softened slightly, 5-6 minutes. 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, and cayenne pepper. Stir to combine. Cook until fragrant, 1-2 minutes.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, and 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.Veggie stock is poured into lentil soup in large gray dutch oven atop a light blue surface.
  4. Simmer: Reduce heat to low to maintain a gentle and 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) and simmer for 25-30 minutes, until the lentils are tender but maintain their shape.A 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 and 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 and lemon juice to the soup, stirring to combine. Remove from the heat. Cover to steam for 4-5 minutes, until the kale is softened. Taste and 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, and toasted breadcrumbs. Enjoy!Lentil soup shown in a large gray dutch oven atop a light blue surface.

Equipment

Notes

  • Lentils:
    • Best lentils to use: I suggest using brown lentils or green lentils in this lentil soup since they both hold their shape and texture nicely once cooked. For similar reasons, I do not suggest using red or yellow lentils – they cook faster than brown and green lentils, so they’ll disintegrate and 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) and rinse well to remove any dirt or debris from the surface.
  • Storage: To store, transfer cooled lentil soup to an airtight container and 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 and 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 and 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 and choose from the list below, or do it all and all you have to do at dinnertime is get cooking – easy!
    • Mirepoix: Peel and dice 3 medium carrots and 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 and dice 1 medium butternut squash into 1/2-inch cubes and 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 and these Vegetarian Skillet Enchiladas are PWWB community faves). (10 minutes active time)

Nutrition

  • Serving Size:
  • Calories: 227
  • Sugar: 9.1 g
  • Sodium: 892.9 mg
  • Fat: 6.4 g
  • Saturated Fat: 0.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 37.2 g
  • Fiber: 6.5 g
  • Protein: 9.6 g
  • Cholesterol: 0 mg
Lentil soup, topped with toasted breadcrumbs, served in ceramic bowls. The bowls sit atop a light blue surface and are surrounded by crusty buttered bread, spoons, and a sprinkling of fresh herbs and breadcrumbs.

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