Any day is a great day for this easy and delicious lentil soup! This soup is hearty, tasty, and perfect in the cooler weather. This is a gluten free and vegan recipe that you’re sure to make again and again.
On a chilly day, there’s nothing like a good bowl of hearty lentil soup. It’s packed with protein from delicious green lentils, and full of flavor from onions, carrots, celery, and garlic.
This soup is delicious and very easy to make with ingredients that you probably already have in your pantry. This is a super simple recipe that your family will love.
Ingredient Notes
- Lentils – Green lentils work really well in this recipe, but you can use any variety of lentils that you like. If you use black lentils, your cooking time may be longer. If you’re in a hurry, using red lentils will definitely shorten the cooking time.
- Broth – You can use either vegetable broth or chicken broth, and if you have homemade broth, that would work, too.
- Carrots – You can use fresh carrots or frozen carrots if you like.
Step by Step Instructions
- Cook the carrots, onions, garlic, and celery in the olive oil until they soften.
- Add the lentils, tomato paste. garlic powder, salt, and pepper to the pot.
- Add the broth, and bring to a boil, then reduce heat to a simmer.
- Cover the pot and simmer for about 35 minutes or until the lentils are tender. Stir in the vinegar.
- Enjoy! Serve with crackers, bread, or vegan biscuits.
Serving Suggestions
Serve this lentil soup with:
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Recipe
Easy Vegan Lentil Soup.
This lentil soup is so comforting and filling! Simple ingredients combine to make a delicious soup that's perfect on a cold day.
Ingredients
- 1 Tablespoon olive oil
- 1 sweet onion chopped
- 2 celery stalks diced
- 3 garlic cloves crushed
- 1 cup carrots sliced
- 1 ½ cups green lentils picked over and rinsed
- 2 tablespoons tomato paste
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 32 ounces vegetable broth or chicken broth
- 1 tablespoon red wine vinegar
Instructions
- In a large pot, cook onion, celery, garlic, and carrots in olive oil until soft, for about 7 minutes. Add garlic, stir. Add tomato paste, stir.
- Add lentils, garlic powder, salt, pepper, tomato paste, broth, and 2 cups water. Bring to a boil, then reduce to a simmer. Cover the pot and cook until lentils are tender, about 35 minutes.
- Add the vinegar to the pot. Serve with gluten free crackers or vegan bread sticks.
Notes
Store leftover soup in an airtight container in the refrigerator. It should stay fresh for about 4 days.
Nutrition
Calories: 223kcalCarbohydrates: 37gProtein: 12gFat: 2gSodium: 679mgPotassium: 658mgFiber: 15gSugar: 6gVitamin A: 4045IUVitamin C: 7.9mgCalcium: 53mgIron: 3.8mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!
Lightly adapted from Everyday Food.
Sharon McLane
I’m thrilled that I just found your site. Along with a huge number of other foods, I’m allergic to tomatoes. Is there something I can substitute for the tomato paste? Any idea of the impact if I just leave it out?
Thank you!
Darryl
What a wonderful lentil soup, stew!
♥ CheChe
oh yes, I likey me some lentil soup. this sounds sooo amazing :).
♥CheChe
sarah {on the brightside...}
Yumm! Soup is good no matter what the weather!! :)