Vegetarian Lentil Soup is a warm and hearty dish made with tender lentils, vegetables, and simple spices. It’s a healthy, filling soup perfect for any day needing comfort in a bowl.
I like to add a squeeze of lemon or a sprinkle of herbs on top. It makes the flavors pop and keeps me coming back for more!
For an extra boost, I like to serve it with crusty bread or a side salad. It’s easy to make ahead and tastes even better the next day!
Ingredients & Substitutions
Brown or green lentils: I recommend using dried lentils for the best texture. Rinse them well before cooking. If you want a softer soup, red lentils break down faster. Canned lentils are a quick alternative—just drain and rinse before adding.
Onion: Diced onion adds sweetness and depth. Use yellow or white onion—red works too but tastes milder. I like to sauté it first to bring out its flavor. If fresh onion isn’t available, shallots are a nice substitute.
Carrots: Chopped carrots brighten the soup and add a touch of sweetness. I prefer diced small to cook faster. Frozen diced carrots work great if you’re short on time. Fresh or frozen—they give the soup a fresh flavor.
Celery: Chopped celery adds a subtle earthiness. I like to include the leaves for extra flavor, but the stalks are fine alone. If celery isn’t handy, a pinch of celery salt can help mimic its flavor.
Vegetable broth: This forms the soup’s base. Use low-sodium broth so you can control the salt. For a richer taste, you can mix in a splash of tomato juice or a little water with a pinch of bouillon if broth isn’t available.
Garlic: Minced garlic enhances flavor and aroma. I recommend sautéing it briefly with the onion to mellow its bite. Fresh garlic is best, but garlic powder can be used—just add it during cooking.
How do I peel and chop onions without crying?
First, chill the onion in the fridge for 10-15 minutes—it slows the tears. Use a sharp knife to cut off the stem and root at the top. Slice in half from top to bottom, then peel off the skin. Cut into strips and chop as needed. Proper technique reduces tears!
How to Make Vegetarian Lentil Soup?
Ingredients You’ll Need:
Basics
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 teaspoon ground cumin
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 10 minutes, Cook time: 40 minutes, Total: 50 minutes
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, and celery into small pieces. Mince the garlic. Gather all ingredients before cooking.
2. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until they soften. Add garlic for another minute.
3. Add lentils and spices
Stir in the rinsed lentils and cumin. Cook for 1-2 minutes to toast the spices and coat the lentils.
4. Pour in liquids and bring to boil
Add vegetable broth and diced tomatoes. Stir everything well. Increase heat and bring to a boil.
5. Simmer the soup
Reduce heat to low. Cover and let it simmer for about 25-30 minutes until lentils are tender. Stir occasionally.
6. Season and serve
Taste the soup and add salt and pepper as needed. Serve hot. Enjoy your hearty vegetarian lentil soup!
