If you love classic, cozy and nourishing soups like a vegan potato soup or a vegan butternut squash soup, this soup recipe is for you! With the weather so persistently cold I’ve been making plenty of light soups and stews for dinner. One of my go-to recipes, because it is just so cozy, hearty and comforting, is this amazing, one-pot vegan lentil soup. This soup is easy to make and it tastes seriously amazing. As it simmers on the stove, it sends a divine aroma wafting around the house that brings everyone running to the dinner table. Because brown lentils cook so quickly you don’t have to pre-cook them. And if you have vegetable stock or mushroom stock to add deep, rich, slow-cooked flavor you can rest assured you will have a winner! Make and serve yourself a bowl today.
Why you’ll love this lentil soup recipe
Delicious. This soup, albeit simple to make, is packed with complex flavors, including tons of umami from the tomato paste and mushrooms. The perfectly cooked lentils and the veggies add layers of texture, and coconut milk adds wonderful creaminess. Healthy. The lentils and veggies are great for you, of course, and the spices are particularly nourishing in winter because they help warm up the body and drive away the sniffles. There are just 156 calories and 8 grams each of protein and fiber in one serving! Suitable for all diets. There are no nuts, soy and gluten in this recipe and it’s vegan, of course. If you have kids who will eat mushrooms they will love this soup, but if they don’t, you can always fish out the mushrooms for them. Or skip them altogether. To make the recipe free of added oils, skip the oil and sauté the veggies in ¼ cup vegetable stock. Easy recipe. The lentil soup is made in one pot and this is a one-dish meal on its own.
Ingredients and substitutions
Storage and freezing tips
Refrigerate: The lentil soup tastes great the next day and you can store it in the fridge for up to four days. Freeze: Freeze the soup in an airtight container for up to three months. Defrost and reheat. Keep in mind that the coconut milk can get a curdled appearance after freezing, but it will taste just fine. If you plan to freeze the soup for later right after making it, don’t add the coconut milk – add it instead when you reheat before serving.
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