Warm up with a bowl of Vegan Lentil Soup, the ultimate comfort food that’s as wholesome as it is delicious! Packed with tender lentils, vibrant veggies, and flavorful spices, this hearty soup is perfect for meal prep, cozy dinners, or anytime you need a nourishing bowl of goodness.
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Why This Recipe Works
- Hearty and Filling: Packed with protein-rich lentils and vibrant veggies, it’s a meal that satisfies every craving.
- Easy to Make: Simple ingredients and one pot make this Vegan Lentil soup perfect for quick prep and easy cleanup.
- Versatile and Meal-Prep Friendly: Great for cozy dinners, make-ahead lunches, or freezing for a ready-to-enjoy meal anytime!
🥘 Ingredients
- Sweet Potato: Adds natural sweetness and creamy texture, enriching the soup with comforting flavors.
- Onion: Provides savory depth and aromatic base, enhancing the overall flavor complexity of the soup.
- Carrot: Contributes a hint of sweetness and vibrant color, balancing the earthy tones of the lentils.
- Lentils: Offer protein and hearty texture, making the soup nutritious and filling.
- Olive Oil: Adds richness and a smooth finish, helping to meld the flavors together beautifully.
- salt to taste
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Veggie overload—zucchini, celery, and kale make it extra colorful and tasty.
- Curry up & slurp—coconut milk, curry powder, and turmeric for a spiced-up twist.
- Mediterranean mood—tomatoes, olives, and feta take your soup on vacation.
🔪 How to Make Lentil Soup
Step One: Fry the onion in olive oil until softened.
Step Two: Add the diced sweet potato and carrots to the pan. Cook the vegetables for 5-10 minutes, stirring occasionally.
Step Three: Transfer the mixture to a saucepan and add water, ensuring it covers the vegetables by about 1 cm. Season with salt.
Step Four: Cook for 20 minutes, then blend the soup using a blender until smooth. Serve warm and enjoy.
👩🍳 Expert Tips
- Use Fresh Vegetables: Fresh sweet potatoes, carrots, and onions enhance the flavor of the lentil soup. Avoid using frozen or canned alternatives for the best taste.
- Control the Consistency: Add more or less water depending on your preference for a thicker or thinner soup. Adjust gradually after blending.
- Add Herbs and Spices: Consider adding garlic, cumin, or paprika to the soup while cooking for an added layer of flavor.
- Prepare Ahead: This soup tastes even better the next day as the flavors develop. Make a larger batch to enjoy throughout the week.
💭 FAQs
Yes! Canned lentils work well and reduce cooking time. Add the canned lentils during the last 5-10 minutes of cooking, just to warm them through and blend the flavors.
Blend a portion of the soup or add diced potatoes for natural thickening. Alternatively, use a cornstarch slurry.
Yes, lentils are packed with protein, fiber, and essential nutrients, making this soup a nutritious meal option.
Store the lentil soup in an airtight container in the refrigerator for up to 4 days. Reheat in a pot over low heat, adding a splash of water if needed to adjust consistency.
🧂Serving Suggestions
Here are some great ways to serve Vegan Lentil Soup.
- Hoemamde White Bread: A slice of warm, crusty bread is perfect for dipping into the lentil soup.
- Garlic Toast: Toasted bread with a hint of garlic butter complements the soup's earthy flavors.
- Fresh Arugula Salad: A light green salad with vinaigrette adds a refreshing balance to the warm soup.
- Long Grain White Rice or Instant Pot Quinoa: Serve a scoop of cooked rice or quinoa on the side for a heartier meal.
- Herb Butter Biscuits: Soft, flaky herb butter biscuits make a comforting side to enjoy with lentil soup.
- Pickled Cumbers and Tomatoes: Tangy pickled vegetables, like cucumbers or carrots, provide a zesty contrast to the soup's rich and smooth texture.
🍽 Related Recipes
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Lentil Soup (Vegan)
Ingredients
- 2 Sweet Potatoes Or 1 Sweet Potato + 1 Potato
- 1 Onion
- 1 Carrot
- 2 Cups Lentils
- 2 tbsp. Olive Oil
Instructions
- Fry the onion in olive oil until softened.
- Add the diced sweet potato and carrots to the pan. Cook the vegetables for 5-10 minutes, stirring occasionally.
- Transfer the mixture to a saucepan and add water, ensuring it covers the vegetables by about 1 cm. Season with salt.
- Cook for 20 minutes, then blend the soup using a blender until smooth. Serve warm and enjoy.
Notes
Nutrition
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