Vegetarian Lentil Soup is a hearty and comforting bowl packed with tender lentils, carrots, celery, and tomatoes simmered together in a flavorful broth. It’s warm, filling, and full of simple ingredients that come together to create a really satisfying meal. This soup has a wonderful texture with soft lentils and a little bit of bite from the veggies.
I love making this soup when I want something nourishing but easy to throw together. The best part is that it tastes even better the next day, so I always make a big pot and look forward to leftovers. I usually add a squeeze of lemon or a sprinkle of fresh herbs on top to brighten it up and give it a little extra fresh flavor.
This soup is perfect served with crusty bread or a nice green salad on the side. It’s the kind of meal that feels cozy on a chilly day but light enough to enjoy anytime. I like to make it when I want a simple, homey dinner that everyone in the family can enjoy, vegetarian or not. It’s just good, honest food that helps you feel warm and grounded.
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Lentils: Brown or green lentils work best because they hold their shape during cooking. If you want a softer soup, try red lentils but check cooking times—they cook faster and can turn mushy.
Vegetables: Onion, carrots, and celery form the flavor base here. These three are classic “mirepoix” veggies and bring a nice sweetness and depth. No celery? Use extra carrots or some bell pepper instead.
Tomatoes: Diced tomatoes add acidity and earthy flavor. Fresh or canned both work well. If you don’t have tomatoes, a small splash of vinegar or lemon juice at the end helps boost brightness.
Spices: Cumin, smoked paprika, and thyme give the soup a warm, slightly smoky taste. Feel free to swap thyme for rosemary or oregano based on what you like.
Greens: I usually add fresh spinach for color and nutrition at the end. You could also use kale or Swiss chard if preferred—just chop finely so they cook quickly.
How Do I Make Lentils Tender but Not Mushy?
Cooking lentils just right is key. Here’s how I get them perfect every time:
- Rinse lentils well before cooking to remove grit.
- Simmer gently, don’t boil vigorously. This helps keep the lentils intact.
- Use enough liquid to cover the lentils by at least an inch.
- Check for doneness after 25 minutes—lentils should be tender but still hold their shape.
- If the soup gets too thick before lentils are done, add a little more broth or water.
- Stir occasionally, but gently, to avoid breaking the lentils apart.
With this approach, you get a soup with nice texture and rich flavor, perfect for a cozy meal.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing vegetables and simmering lentils evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring cups and spoons – to get your spices and liquids just right.
- Chef’s knife and cutting board – for chopping all your veggies safely and quickly.
- Ladle – helps serve the soup neatly into bowls without mess.
Flavor Variations & Add-Ins
- Add diced potatoes or sweet potatoes for extra heartiness and natural sweetness.
- Stir in a spoonful of curry powder or garam masala for a warm, spiced twist.
- Use kale or Swiss chard instead of spinach for a more robust, slightly bitter green.
- Mix in cooked quinoa or rice at the end to amp up the bulk and make it more filling.
How to Make Vegetarian Lentil Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup dry brown or green lentils, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup diced tomatoes (canned or fresh)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Juice of ½ lemon (optional, for brightness)
- Fresh parsley, chopped (optional, for garnish)
Time Needed:
This soup takes about 10 minutes to prepare your veggies and start cooking, then about 30-35 minutes to simmer the lentils until tender. Add a few more minutes to wilt the spinach and season. All in all, expect around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Veggies:
Warm the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook while stirring occasionally until everything softens gently, about 5 to 7 minutes.
2. Add the Spices and Garlic:
Stir in the minced garlic, cumin, smoked paprika, and thyme. Cook for another minute until you can smell the spices releasing their aroma.
3. Cook the Lentils:
Add the rinsed lentils, diced tomatoes, bay leaf, and vegetable broth to the pot. Bring everything up to a boil, then lower the heat to low. Cover and let it simmer for 30 to 35 minutes, or until the lentils are soft but still keep their shape.
4. Add Spinach and Season:
Once the lentils are tender, stir in the chopped spinach. Let it cook for 3 to 5 minutes until the spinach wilts. Remove the bay leaf. Taste and add salt, pepper, and lemon juice if you like a burst of brightness.
5. Serve and Enjoy:
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm. It’s delicious with crusty bread or a fresh salad on the side.
Can I Use Red Lentils Instead of Brown or Green Lentils?
Yes, you can! Red lentils cook faster and tend to break down more, creating a creamier soup. Reduce the simmering time to about 15-20 minutes and keep an eye on the texture to avoid overcooking.
How Can I Store Leftover Lentil Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. You may need to add a splash of water or broth if the soup has thickened.
Is It Okay to Freeze Lentil Soup?
Absolutely! Let the soup cool completely, then freeze in portions using freezer-safe containers or bags. It lasts up to 3 months frozen. Thaw overnight in the refrigerator before reheating gently.
Can I Add Other Vegetables to This Soup?
Definitely! Potatoes, sweet potatoes, zucchini, or bell peppers work great. Just chop them into bite-sized pieces and add them early enough to cook through along with the lentils.
