This best lentil soup recipe (that’s how my boyfriend called it) is super comforting, hearty, flavorful, and easy to make. The stew is vegan, gluten-free, inexpensive, and made in one pot only. The recipe makes A LOT of soup but fortunately, it freezes well.
So, Christmas is in 5 days and everyone is posting their favorite Christmas cookie recipes. And I am like: “Guys, check out my Best Lentil Soup Recipe” haha. Well, sometimes you have to be a rebel, don’t you?! I mean, it’s not that this soup cannot be eaten on Christmas. In fact, it totally can be part of a delicious Christmas dinner. I really love how this recipe came out and my boyfriend was over the moon when he tried the soup. He said it was the best soup he ever ate.
I love lentils and I have posted a couple of lentil recipes before, like this 1-Pot Lentil Dal or this Lentil Stew With Mashed Potatoes or these Healthy Taco Cups Filled With Lentils or these Vegan Enchiladas with Lentils and this Potato Bake With Lentils. Lentils are simply amazing and so versatile. And I love the fact that you don’t need to soak them overnight like beans. They are quickly prepared and very good for us because they contain lots of healthy plant-based protein.
Quick, easy and inexpensive recipe
For this vegan lentil soup, I’ve used pantry ingredients which probably everyone has at home. Also, it took me just 45 minutes to cook this delicious dish. This soup is furthermore quite inexpensive. None of the ingredients cost a fortune, so if you are on a budget, this recipe is definitely for you.
Best One-Pot Lentil Soup
Talking about easy recipes. This lentil stew is very easy to prepare and you’ll need just one single large pot. How awesome is it to use only 1 pot. Less clean-up is always much appreciated. Be prepared that you’ll need a big pot though. I used the biggest one that we have because this recipe makes a lot of soup (about 6-8 servings). I must admit though that my boyfriend and I ate almost all of it on the first day. But like mentioned in other blog posts before, we eat a lot, haha.
This Lentil Soup is:
- Made in one pot
- Easy to make
- A great comfort meal
- Ready in 45 minutes
So much flavor
I don’t eat soups too often but when I do, I add lots of different spices. Eating a bland soup or stew is no fun, that’s why this lentil soup contains delicious spices which are flavorful and healthy. Bay leaves, cumin, and coriander are just some of them. Also, the fresh veggies like celery, cauliflower, and carrot add a nice flavor.
Freezer friendly recipe
This delicious soup freezes well. And like mentioned before this recipe makes A LOT OF SOUP. You can make it today and enjoy it whenever you want!
If you make this lentil soup and maybe even take a photo of it, then I would love to see it. You can DM it to me on Instagram. Don’t forget to tag me in your Instagram caption + photo with @elavegan and use the hashtag #elavegan and I will gladly check out your post.
Vegan Lentil Soup Recipe
- 1 tbsp olive oil
- 1 cup onion (1 medium-sized) diced
- 3 big garlic cloves minced
- 1 medium head of (500 g) cauliflower chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 3 cups (600 g) dried lentils brown or green, rinsed and drained
- 14 oz (400 g) tomatoes chopped
- 8 cups (2 liters) vegetable broth
- 1 1/2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp fresh ginger minced
- 1/2 tsp ground coriander
- 1/2 tsp ground caraway seeds
- 1/2 tsp smoked paprika powder
- 1/2 tsp turmeric powder
- 1/2 tsp brown sugar
- Sea salt and pepper to taste
- Red pepper flakes to taste
- 2 dried bay leaves
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1/8 cup (30 ml) coconut cream or dairy-free half and half (e.g. from SILK)
- You can watch the video in the post for visual instructions.Heat oil in a LARGE pot over medium heat and add the chopped onion. Sauté for 3 minutes, then add garlic, carrot, and celery, and sauté for 3 more minutes.
- Add all spices, the lentils, cauliflower, and vegetable broth and bring to a boil.
- Now add the bay leaves and cook the soup with a lid on for about 5 minutes.
- Then add the chopped tomatoes and stir. Let the soup simmer for a further 20-25 minutes or until the lentils are cooked but not mushy.
- Finally, add the soy sauce, balsamic vinegar, and coconut cream.
- Garnish with fresh herbs and enjoy! Can be also served with rice or bread.
- The soup freezes well.
- Recipe serves 8. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
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