Best Vegan Lentil Soup Recipes

VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP

Steps:

• Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
• Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

VEGAN LENTIL SOUP

Steps:

• Place lentils in a bowl, cover with cold water, and pick out the broken ones that swim to the top. Drain.
• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, parsley, carrot, celery, 1 teaspoon salt, and bay leaves. Cook and stir for 3 minutes.
• Pour lentils and 8 cups water into the pot. Bring to a boil, reduce heat, and cook partially covered until lentils are soft, 30 to 35 minutes. Stir in mustard and red wine vinegar. Puree soup with an immersion blender until mostly smooth but some chunks remain. Season with salt and pepper.

VEGAN RED LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
• Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.

VEGAN COCONUT CURRY RED LENTIL SOUP

Steps:

• To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
• Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
• Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
• At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.

VEGAN TURKISH RED LENTIL SOUP

Steps:

• Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
• Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
• Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.

VEGAN RED LENTIL SOUP WITH SWISS CHARD

Steps:

• Heat oil in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Season with turmeric, cumin, and dry mustard and stir to combine for 1 minute.
• Rinse lentils under cold running water twice in a colander and drain. Add lentils and water to the pot and bring to a boil. Reduce heat and simmer, covered, until lentils are soft, 20 to 25 minutes. Add rice and puree with an immersion blender. Add more water if soup is too thick.
• Stir chard and cilantro into the soup and cook until flavors are well combined, 3 to 5 minutes. Season with lime juice, salt, and pepper.

CHUNKY VEGETABLE LENTIL SOUP (GLUTEN-FREE, VEGAN)

Steps:

• In a large pot, heat olive oil, add chopped onions and sauté until onions are translucent and soft.
• Add minced garlic and sauté 2 more minutes.
• Add celery, carrots, potato, kale, paprika and herbs and sauté for a few more minutes stirring frequently.
• Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.).
• Add salt, infuse love and serve!

VEGAN COCONUT, PUMPKIN AND RED LENTIL SOUP

Steps:

• 1. In a large saucepan, dissolve the creamed coconut with some filtered water until melted. 2. Throw in the garlic, onions, pumpkin/sweet potato, and lentils with a pinch of Celtic sea salt and stir until coated. 3. Add in the vegetable stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down. You could mash further with a stick blender, but it is often not necessary. Now stir through the greens, and squeeze in the desired amount of fresh grated ginger. Cook for a further 5 minutes until the greens are just wilted and cooked.

INSTANT POT® VEGAN LENTIL SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve in bowls and sprinkle with parsley.

PRESSURE COOKER VEGAN RED LENTIL SOUP

Steps:

• Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
• Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
• Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.

VEGAN INSTANT POT® RED LENTIL SOUP

Steps:

• Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender; blend until completely smooth.
• Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot®). Stir in red lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice.

RED & BROWN LENTIL SOUP (VEGAN)

Steps:

• In a large saucepan, mix the vegetable broth and tomato paste together and bring to a low boil.
• Add the salt, pepper, and lentils and simmer on low heat for 25-30 minutes or until most of the lentils have dissolved.
• Add the lemon juice and spices, and stir well.
• Add some water if the soup needs thinning (it most likely does, tomato paste gets thick).
• Serve and enjoy.

SPICY VEGAN LENTIL QUINOA SOUP

Steps:

• Combine water, celery, lentils, quinoa, carrots, mushrooms, chili powder, cumin, and ginger in a saucepan. Cover saucepan and cook soup over medium-low heat until vegetables and lentils are tender, 45 to 60 minutes.

CREAMY ACORN SQUASH AND LENTIL SOUP (VEGAN)

Steps:

• Warm the oil in a soup pot/dutch oven. Add in the onions and allow them to cook over medium heat until translucent (about 5-7 minutes).
• Add in the acorn squash, let that cook together for a few minutes along with the sage.
• Add in the broth followed by the lentils; stir well and bring to a boil.
• Once boiling, bring back down to medium heat, cover and allow to simmer for about 20 minutes, until the squash is soft.
• With the squash nicely cooked and the lentils cooked and starting to break up on their own, turn the heat off and blend until smooth (either in batches using a blender, or using an immersion blender).
• Garnish with some fresh chives, chopped or in a few long sprigs. A dollop of something creamy would be great as garnish too.

INSTANT POT VEGAN HERBED FRENCH LENTIL SOUP

Steps:

• Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook, stirring, for one minute. Add the vegetable broth, potatoes, lentils, tarragon, parsley, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir.
• Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 10 minutes.
• The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to "venting," being careful to avoid any steam burns.
• When the venting is complete, remove the lid of the Instant Pot. Remove the thyme stems. Transfer two cups of soup to the pitcher of a blender and puree completely. Return to the Instant Pot. (This step is optional but recommended - it results in a creamy, extra-hearty soup).
• Stir in the lemon, taste the soup, and add more salt and pepper to taste. Serve topped with a few extra fresh herbs and a drizzle of olive oil if desired.

MESOPOTAMIAN BARLEY, LENTIL AND TAHINI SOUP (VEGAN)

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, leeks, chili and garlic and stri fry for 10 minutes.
• Add the chickpeas and vegetable stock, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 40 minutes.
• Add the barley, lentils, salt and pepper and bring back to a boil. Reduce heat to simmer, partially cover and cook for 30 minutes until barley and lentils are tender, stirring occasionally.
• Add the tomatoes and herbs, cover and simmer over low heat for 40 more minutes longer.
• Add the tahini and lime juice.
• Using a hand held mixer, plunge it into the pot and puree some of the ingredients.
• If the soup is too thick, add some warm water and bring back to a boil. Adjust seasonings to taste, adding salt, pepper or lime juice as needed.
• Just before serving, pour the sooup into a tureen or individual serving bowls. Garnish with black pepper and parsley or a sprig of your favorite herb.

CYPRIOT SOUR LENTIL SOUP (FAKES XITHATI) (VEGAN)

Steps:

• Pick over lentils and wash in several changes of cold water. Drain.
• Put lentils in a large pot with 8 cups water, spring onion, garlic if used, olive oil and parsley.
• Bing to a boil, cover pan and simmer on low heat for 1 hour or until lentils are soft.
• Put 1/4 cup water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. pour this gradually into the boiling soup, stirring constantly until thickened slightly.
• Add vinegar, sea salt and pepper to taste. Return to the boil and boil gently for 5 minutes. Serve with wedges of fresh lemon to squeeze onto individual portions and a fresh salad if wished.

VEGAN LENTIL SOUP W LEMON AND GARLIC

Steps:

• Heat the olive oil in a large pan. Add the onion and cook for 5 minutes.
• Stir in the celery, carrots the potato and half of the garlic (2 cloves). Cook for a few minutes, until beginning to soften.
• Add the lentils and stock to the pan. Bring to the boil. Reduce heat and simmer, covered for 30 minutes.
• Add the bay leaves, remaining garlic and half of the lemons (lemons-skin and all). Cook the soup a further 10 minutes.
• Remove the bay leaves.
• Squeeze the juice from the remaining lemons, then stir into the soup.
• Pour the soup into a food processor or blender, process until smooth. It's better to do this step in a couple of batches.
• Transfer the blended soup back to the pan.
• Stir in the cumin, tobasco or cayenne and season to taste.
• Ladle the soup into bowls and top each with a couple of thin lemon slices and a sprinkle of chopped fresh flat-leaf parsley.

VEGAN LENTIL SOUP IN 20 MINUTES

Steps:

• Place lentils in pressure cooker. Peel carrot, onion and garlic cloves, seed tomatoes. Add the vegetables, whole, to pressure cooker along with bay leaves (it's okay if the tomatoes are cut in half).
• Add cold water or broth, salt to taste, paprika and herbs to pressure cooker and bring to boil, uncovered.
• When it starts to boil, place pressure-cooker cover and seal. When the pressure-indicator rises let cook 8 minutes.
• Turn off heat, carefully move handle to safe position to eliminate pressure. Wait for all steam to clear and open.
• Discard bay leaf. Transfer onion, carrot (careful, it's really soft), tomatoes and garlic to a mixing bowl and blend with hand-blender. You may have to quarter the onion to get the blender to work on it. Return pureed vegetables to lentils, mix well and serve with French bread.

PLAIN LENTIL SOUP (VEGAN...AND LOW FAT TOO!)

Steps:

• Wash lentils.
• Put all ingredients in large pot.
• Bring to boil then reduce heat and simmer 40 minutes til lentils are tender.
• Blend in blender in batches until all soup is smooth.
• Season with salt and pepper.