This tender, flavorful, and easy lentil soup is incredibly warm and filling yet requires just a handful of common ingredients you probably already have in your pantry! Even better, it’s ready in less than an hour and makes 6 servings, so your whole family can fill up in no time at all.
Turn this vegan lentil soup into a super satisfying, crave-able meal by serving it with this Crusty French Bread, a grilled cheese sandwich, or this easy Wheat Berry Salad. It’s also a nice soup to serve with simple grilled or roasted meats, like these grilled lamb chops or oven-roasted spatchcocked chicken.
Need more ideas? Here are 11 delicious recipes to pair with this lentil soup recipe.
Why You’ll Love This Easy Lentil Soup Recipe
So simple & inexpensive - Starting with a bag of dried lentils and some inexpensive ingredients, this lentil soup is both incredibly easy to make and light on the wallet.
Filling & flavorful - Lentils have a wonderful meaty texture that makes them so satisfying! Thanks to the aromatic vegetables, bouillon (or vegetable broth), and rich tomato paste, every bite of this soup is delicious and fling. Perfect for those cool nights!
Great for meal prep - Since one batch makes 6 servings, you can easily prep this soup to enjoy for lunches or leftovers. Try making a double batch and enjoy homemade soup for dinner later this week!
Ingredients
Olive oil - Start with a little oil to sautee your veggies. This will soften them and draw out more flavor.
Onion - Cooked onions add subtle sweetness and meatiness to this easy soup recipe. Yellow or white onions are ideal; be sure to dice them first.
Carrots - Carrots add a little color and a nice sweetness that pairs really well with the savory tomato paste and bouillon.
Dry lentils - These are the star of the show. Use a whole pound of regular dried lentils. There is no need to soak them first, but it can help rinse them and remove any rocks or small stones.
Water - Since we’re using bouillon cubes, you can use just water instead of broth or stock. Feel free to use vegetable stock (or chicken stock for extra flavor, if you are a meat eater)!
Tomato paste - adds a rich, savory flavor that elevates this dish. Don’t try substituting tomato sauce or canned tomatoes. They won’t have the same richness.
Bouillon cubes - Choose either vegetable or beef bouillon cubes. Look for low-sodium cubes if possible, or try bouillon paste.
Salt & pepper - Since the bouillon already contains salt, it’s best to taste the soup before adding any extra salt.
Variations
- Spice it up - If you like a spicy soup, add turmeric, cumin, cinnamon, black pepper, a few cloves of garlic, or some roasted red peppers for an entirely different flavor.
- Caribbean lentil soup - Add 1 teaspoon curry powder, ½ teaspoon ground cloves, and ⅛ teaspoon ground mace for a Caribbean-flavored soup!
- Mediterranean lentil soup - Add chopped red pepper, a bay leaf, and ½ teaspoon of oregano for a Mediterranean flavor.
- Use sweet potatoes instead of carrots for a creamier soup.
- Add a little bit of vinegar just before you eat it. The vinegar gives it a tangy flavor. Lemon juice give it a similar taste.
- Add meat - The basic recipe is delicious, but you can easily change the whole flavor of it by using chicken broth and leftover roasted chicken.
How to Make This Easy Vegan Lentil Soup
The full recipe instructions and details are available below in the recipe card.
- In a large pot, sauté the onions and carrots in the olive oil until the onions are transparent.
- Add water, lentils, bouillon, and spices, and cook for about 30 minutes until lentils are tender but not mushy.
- Skim off the foam as it comes to the surface, and stir the soup occasionally as you cook it.
- Add the tomato paste and simmer for another 10-15 minutes.
Tips
- Check the age of your lentils - If they are over a year old, they may not soften up quickly while cooking. Try soaking your lentils for an hour or so before cooking to see if they plump up. If not, use a newer bag of lentils.
- Use frozen onions - Love to make soup? Dice and freeze onions in a bag for faster prep!
- Add baking soda - To make this lentil soup a little easier on a sensitive tummy, add 1 teaspoon of baking soda when you add the spices.
FAQs
It’s not necessary. Although soaking lentils can help them cook faster and make them more digestible, you can also cook them from dry. They will take longer to cook and may require more liquid if your recipe calls for soaked beans.
Start by sauteing diced onions and carrots until the onions are transparent. Then, add water, lentils, bouillon, and spices. Cook until the lentils are tender. Remove any foam and stir occasionally. Add tomato paste, simmer for 10-15 minutes, then serve with crusty bread or a nice grilled cheese sandwich.
If your lentils won’t soften after cooking them for 30 minutes, you might have used old, dried beans. Once beans get too old, they take a very long time to cook. It may be worth adding more liquid, covering the pot, and turning down the heat to let them slowly cook for a little longer or put them in the pressure cooker on high for 8-10 minutes. If those things don’t work, your lentils likely will not soften due to being too old.
Lentils tend to cook really quickly! They don’t need much time on the stove before they start breaking down. This is why checking and tasting your lentils while they’re cooking is essential instead of relying only on the time listed in your lentil soup recipe. Cooking time may vary from what the recipe suggests, depending on their age, your cooking equipment, and the temperature of your stove-top.
Absolutely, lentil soup freezes well. Use an airtight container to store any leftover soup in the freezer. And then, just take the soup out of the freezer the night before.
Related Recipes
- Slow Cooker Middle Eastern Chickpea and Lentil Soup
- French Vegetable Stew
- Roasted Ratatouille with Corn
- Indian Ratatouille
- Mediterranean Chickpea Stew
- Lentil Riced Stuffed Roasted Eggplant
- Vegetable Dill Stew
Easy Vegan Lentil Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 carrots peeled and chopped
- 1 pound dry lentils
- 8½ cups water
- 1 6- ounce can tomato paste
- 2 vegetable or beef bouillon cubes
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large pot, sauté the onions and carrots in the olive oil until the onions are transparent.
- Add water, lentils, bouillon and spices and cook for about 30 minutes until lentils are tender but not mushy.
- Skim off the foam as it comes to the surface and stir the soup occasionally as you cook it.
- Add the tomato paste and simmer for another 10-15 minutes.
Notes
Nutrition
Auntie Di
Your Mother taught me to use vinegar in my bean soup!
Lois Crawford
Yes, Diana. She taught me that trick, too. I love bean or lentil soup with a little vinegar!