How to make Vegan Lentil Soup
Looking for a comforting, nutritious, and downright delicious meal? Our Creamy Vegan Lentil Soup is just what you need!
This hearty soup is packed with protein and loaded with flavour, making it the perfect dish for a healthy lifestyle. Plus, it’s entirely vegan so everyone can enjoy it. Let’s dive into the recipe!
This vegan soup will uplift your mood and provide all the nutrients needed for a healthy lifestyle. Packed with protein, it’s a joy on your plate.
I love whipping up quick, restaurant-quality dishes that are easy to make and taste amazing. With simple ingredients, I can create delicious meals for my family. Sharing homemade meals creates special memories that last.
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Why you’ll love this recipe
This recipe for creamy vegan lentil soup is a hit because it’s quick, easy, and uses basic ingredients. Lentils are always a family favorite, and here they’re made even tastier with onions, carrots, and potatoes.
It’s a simple dish that’s perfect for busy nights, and you can pair it with any side dish you like. Since it’s homemade, you know exactly what goes into it, making it a healthier choice. Kids love it too, and it’s low in calories, so it’s a win-win for everyone at the table.
A make-ahead-friendly recipe, you can prepare it in advance, store it, and reheat it when needed, making it a great option for meal prepping.
Expert Tips
Use fresh, high-quality ingredients for the best taste.
Sauté vegetables to build depth before adding stock and lentils.
Taste and adjust seasoning before serving; garnish with Parmesan and olive oil.
Ingredients to make this recipe
Dried Lentils: Lentils are tiny beans that are dried and used in soups. Use green or brown lentils for the traditional Italian version. They’re a good source of protein and fibre.
Onion: Onions add flavour to the soup. They’re chopped up and cooked with the other ingredients.
Carrots: Carrots are orange veggies that add sweetness and colour to the soup. They’re chopped into small pieces.
Potatoes: Potatoes are starchy vegetables. They make the soup thicker and more filling. They’re chopped into cubes.
Garlic Cloves: Garlic adds flavor to the soup. It’s chopped or minced.
Stock: Stock is like a flavored liquid used to make soup. You can use either chicken or vegetable stock. It’s the main liquid in the soup.
Olive Oil: Olive oil is a type of cooking oil. It’s used to cook the onions and garlic in the soup.
Parmesan: Parmesan is a type of cheese. It’s optional and used as a topping for the soup. If you’re vegan, you can skip it or use a vegan alternative.
Substitutions
Dried Lentils: If you don’t have red lentils, you can use green or brown lentils instead. They will take a bit longer to cook, so adjust the cooking time accordingly.
Stock: If you don’t have vegetable stock, you can use water instead. Just make sure to season the soup well with salt and pepper to enhance the flavor.
Olive Oil: If you prefer, you can use another type of cooking oil such as vegetable oil, coconut oil, or avocado oil.
Parmesan: If you’re vegan or don’t have parmesan cheese, you can skip it altogether or use nutritional yeast as a vegan alternative. It adds a cheesy flavor without any dairy.
Vegetable Variations: Feel free to add other vegetables you have on hand or prefer, such as celery, bell peppers, or spinach. Just adjust the cooking time accordingly based on the vegetables you choose.
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Variations
Spicy Lentil Soup: Add a kick to your soup by sautéing some chopped jalapeños or red pepper flakes along with the onions for a spicy kick. You can also sprinkle some cayenne pepper or chilli powder before serving for an extra burst of heat.
Herbed Lentil Soup: Incorporate your favourite herbs like thyme, rosemary, or oregano into the soup while it simmers. Fresh herbs will add a burst of aroma, but dried herbs work well too. Garnish with freshly chopped herbs before serving for a pop of freshness.
Coconut Curry Lentil Soup: Instead of using plain stock, substitute it with coconut milk and vegetable broth. Add a tablespoon of curry powder or paste to the sautéed onions for a fragrant curry twist. Finish with a squeeze of lime juice and fresh cilantro for a tropical touch.
Mushroom Lentil Soup: Enhance the earthy taste of lentils by adding sliced mushrooms to the soup. Sauté them along with the onions until they’re golden brown and caramelized. You can also add a splash of soy sauce or Worcestershire sauce for an extra umami boost.
Greek-Inspired Lentil Soup: Stir in some chopped spinach or kale during the last few minutes of cooking for added nutrition. Sprinkle with crumbled feta cheese and a squeeze of lemon juice before serving to brighten up the taste.
Smoky Lentil Soup: Add a smoky depth to your soup by stirring in a teaspoon of smoked paprika or chipotle powder. You can also include diced smoked sausage or bacon for a meaty touch. Finish with a dollop of Greek yoghurt or sour cream for creaminess.
Storage and leftovers
- Cooling: Let the soup cool down after cooking.
- Storage: Store leftovers in airtight containers.
- Refrigeration: Keep in the fridge for up to 4 days.
- Freezing: Freeze in freezer-safe bags or containers for up to 3 months.
- Thawing: Defrost overnight in the fridge or reheat from frozen.
- Reheating: Warm gently on the stovetop or in the microwave.
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Creamy Vegan Lentil Soup
Equipment
- Large pot
- Cutting board
- Knife
- Vegetable peeler
- Immersion blender or regular blender
- Ladle
- Soup bowls
Ingredients
- 1 cup 200 grams dried lentils (I used red lentils)
- 1 onion finely chopped
- 3 carrots peeled and diced
- 2 potatoes peeled and cubed
- 4 garlic cloves minced
- 3 cups stock chicken or vegetable
- A sprinkle of olive oil
- Parmesan cheese grated
- Salt and pepper to taste
- Optional: chili flakes for a spicy kick
Instructions
- Start by preparing your ingredients. Peel and chop the onion, peel and dice the carrots, peel and cube the potatoes, and mince the garlic cloves. Rinse the lentils thoroughly under cold water until the water runs clear.
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the diced carrots, cubed potatoes, and minced garlic to the pot. Stir well to combine and let them cook for another 3-4 minutes, allowing the vegetables to soften slightly.
- Pour in the stock, covering the vegetables and lentils. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils are tender and cooked through.
- Once the lentils are cooked, use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
- Season the soup with salt and pepper to taste. Be cautious with the salt as the Parmesan cheese will add additional saltiness.
- Ladle the soup into bowls and garnish each serving with a generous sprinkle of grated Parmesan cheese. Drizzle with a little olive oil for added richness.
- For an extra touch of heat, sprinkle with chili flakes if desired.
Notes
- Rinse lentils thoroughly before using to remove any dirt or debris.
- Adjust seasoning according to personal preference.
- Be mindful of salt content, especially if using salted stock or Parmesan cheese.
- For a thicker soup, reduce the amount of stock used.
- Customize toppings and garnishes to suit your taste.
- Blend the soup until smooth for a creamy texture.
- Serve hot and enjoy with crusty bread or a side salad for a complete meal.
