{"id":16346,"date":"2023-12-29T02:25:33","date_gmt":"2023-12-29T07:25:33","guid":{"rendered":"https:\/\/frommybowl.com\/?p=16346"},"modified":"2025-10-06T12:36:08","modified_gmt":"2025-10-06T16:36:08","slug":"classic-lentil-soup","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/classic-lentil-soup\/","title":{"rendered":"Classic Lentil Soup"},"content":{"rendered":"\n

This Vegan Lentil Soup Recipe is made with a classic mirepoix, hearty French green lentils, savory broth and the perfect combination of spices. Enjoy a bowl with crusty bread for dunking. Vegan, Gluten-Free, Grain-Free.<\/em><\/p>\n\n\n\n

This traditional Vegan<\/strong> Lentil Soup<\/strong> is the best, ultimate budget-friendly, veggie-packed recipe. No need to fuss over hard-to-find ingredients or complicated instructions to enjoy a hearty lentil soup at home with 19 grams of protein to boot! This one-pot soup is guaranteed to win a spot on the meal plan rotation with its ease and flavor.<\/p>\n\n\n

Table of Contents<\/span><\/summary>
A Fresh Twist on Canned Lentil Soup<\/a><\/li>
What You Need for Lentil Soup<\/a><\/li>
How to Make Lentil Soup<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Vegan Lentil Soup<\/a><\/li>
Recipe FAQs<\/a><\/li>
Classic Lentil Soup Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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A Fresh Twist on Canned Lentil Soup<\/strong><\/h2>\n\n\n\n
Growing up vegetarian, I loved canned lentil soup. It was quick, easy to heat up, and always stocked in my childhood pantry. This homemade version is equally nostalgic, but with a fresh twist and a few flavor upgrades. You simply can’t beat homemade! <\/p>\n\n\n\n
Take advantage of the storage and freezer instructions and have a stash in the freezer to enjoy year-round.<\/p>\n\n<\/div><\/div>\n\n\n
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What You Need for Lentil Soup<\/strong><\/h2>\n\n\n\n
This hearty lentil soup includes the fundamentals of any good soup:<\/p>\n\n\n\n
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A mirepoix: <\/strong>Tons of soup recipes start with sauteing a blend of yellow onion, carrots, and celery for a reason – it lays the foundation for a flavorful soup. <\/li>\n\n\n\n
A blend of seasonings:<\/strong> Here we’re using Italian seasoning blend, paprika, cumin, bay leaves, and black pepper. <\/li>\n\n\n\n
Broth:<\/strong> I opted for good ol’ fashioned vegetable broth<\/a> and crushed tomatoes for the perfect cozy tomato broth. If you want a richer, more savory tasting lentil soup, go for vegan “beef” broth. <\/li>\n\n\n\n
Lemon juice:<\/strong> Any hearty soup needs a splash of bright acidity to balance the rich and hearty flavors. <\/li>\n\n\n\n
Plant-based protein: <\/strong>This isn’t a crucial ingredient in every soup per se, but it is when you’re looking to serve a bowl of vegan soup as a stand alone main dish. I personally love the heartiness of green lentils (sometimes called French lentils), but brown lentils will work in a pinch.<\/li>\n<\/ul>\n\n\n\n
Do you only have red lentils on hand? <\/strong>Check out these popular blog favorites: Feel-Good Red Lentil Soup<\/a>, Creamy Coconut & Red Lentil Soup<\/a>, and this Sweet Potato, Red Lentil, and Peanut Stew<\/a>.<\/p>\n\n\n\n
How to Make Lentil Soup<\/strong><\/h2>\n\n\n\n
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Sauté<\/strong> the aromatics in warm olive oil in a dutch oven or large pot. Mix<\/strong> in the tomato paste until evenly distributed. <\/li>\n\n\n\n
Season<\/strong> with cloves of garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper. Sauté<\/strong> for 2 minutes to toast the spices. <\/li>\n\n\n\n
Stir<\/strong> in the green lentils, tomatoes, vegetable broth, and 3-4 cups of water, depending on how thick you like your lentil soup. <\/li>\n\n\n\n
Boil<\/strong> over high heat, then reduce<\/strong> to a simmer until the lentils are tender, 20 to 30 minutes. Add<\/strong> additional water if your lentil soup becomes too thick. <\/li>\n\n\n\n
Serve<\/strong> warm with fresh parsley and additional sides, as desired. <\/li>\n<\/ol>\n\n<\/div><\/div>\n\n
Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Avoid overcooking your soup<\/strong>. For the best texture, simmer your lentil stew long enough to make the green lentils tender, but they should still hold their shape (unlike red lentils). If you simmer this lentil soup for too long, the lentils will become overly soft and mushy (particularly true with brown lentils). <\/li>\n\n\n\n
Don’t skip the sauté! <\/strong>Sautéing the aromatics before bringing to a boil is essential to creating layers of complexity and depth of flavor. This 10 minutes of prep is short, yet imperative to the best flavor.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Serving Suggestions<\/strong><\/h2>\n\n\n\n
This protein-packed, easy lentil soup recipe is a dinner favorite that also makes for delicious lunch leftovers. It’s one of my favorite soups to serve once the weather cools down, but it’s equally satisfying any time of year.<\/p>\n\n\n\n
Serve as a stand alone dinner garnished with your favorite fresh herbs, red pepper flakes, and\/or vegan parmesan cheese. Or pair with 3-Ingredient Pesto Star Bread<\/a> or Easy Vegan Cornbread<\/a> for dunking and a side salad like this Kale Apple Walnut Salad<\/a> or Kale & Cranberry Salad with Tahini Cider Dressing<\/a>.If you’re looking for more cozy vegan soup recipes<\/strong>, you’ll love this Roasted Tomato Soup<\/a>, One-Pot Vegan Lasagna Soup<\/a>, Coconut Curry Lentil Soup<\/a>, and this Hearty Sweet Potato and Lentil Soup<\/a>.<\/p>\n\n\n\n
How to Store Vegan Lentil Soup<\/strong><\/h2>\n\n\n\n
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Before freezing, allow the soup to cool completely to room temperature. If the soup is stored while still warm, condensation will build up inside your container and cause freezer burn. <\/p>\n\n\n\n
Reheat any leftover soup in the microwave or a small saucepan. If frozen, allow the lentil soup to thaw for 1-2 days in the fridge, then reheat as usual.<\/p>\n\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
Are lentils a legume or grain?<\/strong><\/strong>
Lentils are a legume, same as beans like black beans, pinto beans, chickpeas, soy beans, etc.<\/p> <\/div>
Do you have to soak lentils before making soup?<\/strong><\/strong>
Nope! Lentils are hearty, but quick cooking, meaning they’ll be nice and tender from dry with just about 20 to 30 minutes of simmering.<\/p> <\/div>
Can I make this an Instant Pot lentil soup?<\/strong><\/strong>
About 8-10 minutes on high pressure will do, just make sure you use the sauté function for the first few steps to maximize the flavor of the aromatics and spices. 🙂<\/p> <\/div>
How do I make lentil soup thicker?<\/strong><\/strong>
This lentil soup should be fairly thick, but if you prefer a thicker soup, mix 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Add this cornstarch slurry into the soup and simmer until thickened to your desired consistency. Or, using an immersion blender, carefully blend a portion of the soup, or until a thickened, creamy soup forms. Keep in mind the soup will continue to thicken as it cools!<\/p> <\/div>
Can I make this lentil soup creamy?<\/strong><\/strong>
Sure! Stir in a splash of coconut milk to taste right before serving.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
Enjoy! If you make this recipe and decide to share it on<\/em> <\/em>Facebook<\/em><\/strong><\/a> or<\/em> <\/em>Instagram<\/em><\/strong><\/a>, don’t forget to tag me<\/em> <\/em>@FromMyBowl<\/em><\/strong><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n
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Classic Lentil Soup<\/h2>\n\t\t