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Hearty Vegan Lentil Soup | Simple, Nourishing & Satisfying

hearty vegan lentil soup in pot with veggies
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Filled with hearty vegetables and made in one pot, this vegan lentil soup is comforting, healthy, and ready in under an hour. It’s perfect for meal prep and easy to customize with your favorite herbs and veggies.

Ingredients

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  • 1/4 cup water or 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2–3 carrots (about 1 cup), diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
  • 1 (14 oz) can diced tomatoes with juices or 2–3 roma tomatoes, diced
  • 1 lb. baby potatoes, diced
  • 1 1/2 cups dried brown or green lentils
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry
  • 6 cups water or low-sodium broth, plus more as needed
  • 2 handfuls baby spinach or kale
  • Juice of 1 lemon
  • 1/2 cup parsley, chopped
  • Mineral salt and black pepper, to taste

Instructions

1. In a large Dutch oven or pot, heat water or olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5 minutes.

2. Add paprika, curry, and cumin. Sauté for 1 minute, until fragrant.

3. Add green beans, tomatoes, potatoes, lentils, and liquid. Stir well and bring to a boil.

4. Reduce heat to low, cover partially, and simmer for 30–35 minutes, stirring occasionally.

5. Five minutes before soup is done, stir in greens. Add more water if needed.

6. Stir in lemon juice and season with salt and pepper to taste.

7. Serve hot, topped with fresh parsley and a squeeze of lemon if desired. Pairs well with bread or naan.

8. Store leftovers in the refrigerator for 4–5 days or freeze for 2–3 months.

Notes

Green lentils may take slightly longer to cook than brown — add 5–10 extra minutes.

For different flavor profiles, try replacing cumin and curry with thyme or Italian seasoning.

Swap regular potatoes with sweet potatoes or butternut squash for variety.

To make nightshade-free, omit tomatoes, paprika, and curry. Use herbs like rosemary, thyme, or basil.

Make this prep-friendly by using frozen vegetable medley in place of fresh veggies.

Find it online: https://cookingwithramsay.com/hearty-vegan-lentil-soup/