Nikki Nurtures | Easy Vegan Lentil Soup Recipe
Nikki Nurtures is a gentle guide to living happy and healthy through utilization of the mind, body, and spirit.
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Easy Vegan Lentil Soup Recipe

Truth be told, I could eat soup all year round. But, as fall and winter approaches, I really get in the mood for it! Having switched to a plant-based diet means that many of my favorite soups are no longer edible. But how do you make a hearty, protein-packed soup without meat? Lentils! Lentils are high in protein and fiber, so they’ll keep you full.

Lentil soup has always been one of my go-tos, but some companies still use chicken stock to make it or add meat to it, so I decided to start making my own. This way, I know exactly what is going into it and I can keep an eye on how much sodium I’m ingesting. You’ll notice that most of my recipes say “salt to taste” or “season to taste”. I don’t like a salty soup, but maybe you do… so you have the option to go sodium crazy if you want to.

Another awesome thing about this recipe? It’s meal prep friendly. This will make 5-6 servings.

Let’s get to it…


1 1/4 cups green or brown lentils

1 or 2 celery stalks, chopped

1 medium carrot, chopped or shredded

1/2 yellow onion, diced

10oz frozen spinach

3 garlic cloves, minced

salt and black pepper

32oz vegetable broth

15 oz can of diced tomatoes (do not drain)

1/4 tsp Thyme

1 bay leaf

1 TBSP vinegar


  1. Soak the lentils overnight. You will drastically cut down on cook time if you soak them for at least 12 hours. You can leave them in a covered bowl on the counter. The next day, drain and rinse.
  2. In a medium sauce pot, saute the garlic in 2 TBSP of EVOO until aromatic. Then, add the diced onion, chopped carrots, and chopped celery. Season with salt and pepper. Saute until tender.
  3. Add 320z of vegetable broth, the diced tomatoes with their juices, lentils, vinegar, Thyme, bay leaf, and more salt and pepper. Give it a good stir, cover, and let simmer for 20 minutes.
  4. Add the frozen spinach, allowing it to wilt. About 10 – 15 minutes. Stir.
  5. Use an immersion blender to create a creamier soup.

**If you soak the lentils the night before, the soup should cook in 30 – 35 minutes.

Check out my latest video to see the soup in action!

  • Ashley
    Posted at 15:21h, 11 September Reply

    Oh yum! I like lentil soups, they are delicious. Perfect recipe for these cooler temps!

  • Lois Alter Mark
    Posted at 16:51h, 11 September Reply

    My husband is vegetarian and it’s always hard for him to find really tasty soups because they’re mostly chicken broth-based. This looks delicious, and I think he will love it!

  • reesa
    Posted at 17:12h, 11 September Reply

    I have never cooked with lentils before! I would love to try this hearty soup!

  • Alecia
    Posted at 18:26h, 11 September Reply

    It was really chilly for a few days here. I immediately wanted to break out the crock pot and get my soup on! Your recipe sounds delicious

  • Brandi Crawford
    Posted at 20:16h, 11 September Reply

    You had me at easy recipe! I love easy, and this looks perfect for upcoming fall.

  • Louise
    Posted at 04:57h, 12 September Reply

    This looks delicious. My niece is vegan and is always on the lookout for new recipes to try so I’m sending her this right now 🙂

    Louise x

  • robin rue
    Posted at 11:05h, 12 September Reply

    My sister in law is a vegan, so she will love this. It sounds like a really tasty soup.

  • Amber Myers
    Posted at 11:45h, 12 September Reply

    Mmm, thank you for sharing this. I’m on the search for some fabulous soups to make for the fall and winter.

    Posted at 17:47h, 12 September Reply

    Personally I don’t like lentils, but I do have a friend who I know would really enjoy this recipe. She is always telling me about something she made with them.

  • Claudia Krusch
    Posted at 20:35h, 12 September Reply

    I am always looking for vegan recipes to try. I will have to get the ingredients I need to make this recipe this weekend. It looks so delicious,

  • Anosa
    Posted at 01:11h, 13 September Reply

    I will saving this for now. Glad there are so many recipes that can be found over the internet. This is best served in the coming seasons. Can’t wait to share this soup to my family.

  • Joanna
    Posted at 03:19h, 13 September Reply

    It sounds like a delicious recipe for winter, especially for people who like lentils. It sounds very healthy as well.

  • Rose
    Posted at 10:31h, 13 September Reply

    I have never cooked with lentils but, I like how hearty this soup looks and wouldn’t mind trying it. Easy recipe with simple ingredients is always a win for me.

  • Aishwarya Shenolikar
    Posted at 11:42h, 13 September Reply

    This definitely sounds like something I’d like!! I’ll surely try this! 🙂

  • Tanya
    Posted at 12:51h, 13 September Reply

    Lentils are awesome! Seems to be a common theme for me right now that I don’t have time to cook, but my mind is at work trying to figure it out. Thanks for sharing the recipe!
    Ms. Finks |

  • David Elliott
    Posted at 08:43h, 14 September Reply

    I love me some good lentils. I am going to have to try out this recipe. It does look delicious.

  • sarah
    Posted at 07:02h, 15 September Reply

    This looks delicious. I’d love to prepare this for my kids. I am encouraging them to eat more veggies.

  • Nadine Cathleen
    Posted at 07:49h, 15 September Reply

    Good to know. I like easy vegan recipes. I’m not vegan but some of my friends are.. So I’m sure this one will come in handy some day!

  • Rain
    Posted at 19:17h, 15 September Reply

    i love lentil soup. gotta admit, it always has a piece of ham for flavoring…hey, i’m puerto rican…lol. BUT, if you can match that smoked flavor in a vegan recipe then i’m all in.

  • fashionmommywm
    Posted at 14:40h, 17 September Reply

    With the weather turning so cold already, this looks like a warm and hearty treat.

  • Garf
    Posted at 08:17h, 18 September Reply

    I love my lentil soup with spinach, tomatoes and dried anchovy ;-). And of course with coconut milk.

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