This Vegan Lentil Soup is a delicious, healthy and comforting dish, full of flavor from few and simple ingredients and a perfect lunch for babes on a budget - or anyone just craving something hot and tasty and, if you wish, slightly spicy.
It will suit most special diets as well as it's Vegan, Low Fat, Gluten Free, Dairy Free, Egg Free and basically free of most allergens. Don't be alarmed by the cooking time - most of this is idle time so you can spend it doing something other than watch the pot boil.
I have a Turkish friend who cooks for me sometimes. A few weeks ago he made me this lentil soup - and while initially skeptical (Lentils?? Aren't they just super boring??) he created some magical dolma for me the week before and so I went with it. And wow, did that skepticism fade quickly!!
With just a few simple and cheap ingredients, no fancy techniques, and not a lot of actual "hands-on" cooking (more on the level of making sure the pot doesn't boil over) this is a soup to keep coming back to. It's so complex and full of flavor, and one of few soups I don't even get bored of - I just want another spoon, and another, and another...
I know I will be making it over and over for a long time!
How to make Vegan Lentil Soup
Making this Vegan Lentil Soup is super easy and done with just a few ingredients. The only difficult part is actually remembering to put the lentils in water the day before, but as long as you get that right you will have no trouble with the rest!
This soup consists of two parts: cooked lentils and the sauce base. We make them separately, mix them together and then let them cook together to become one.
How to soak and cook lentils
Because yes, we use the dry, uncooked lentils for this. There really is no other way. Sorry about that. But hey, you're only putting them in water and letting them sit there overnight - so it's really not that much work.
When soaking the lentils, go ahead and add a lot of water. There really is no reason not to - so just make sure they have all the water they need. Then place in a cool place in your kitchen and go about your day.
When cooking time comes around, drain the lentils and add them to a large pot. Add in cold water and salt according to the recipe and place over medium-high heat.
Cook for 20-30 minutes, until the lentils are soft. Don't worry if they get all mushy - that's 100% OK. We're gonna mush them all up anyway.
How to make the sauce base for Vegan Lentil Soup
While the lentils are cooking, go ahead and make the sauce base. It's almost as easy as cooking the lentils!
Start by chopping your onion really finely. Then fry it up in vegetable oil until soft, translucent and slightly browned.
Once the onion is cooked perfectly, deglaze the pan with the vegetable stock. Now deglazing might sound fancy but it basically just means pour it in there and let it loosen all those delicious flavors from the pan.
Let the vegetable stock and onion cook for a minute or so, then add in the paprika purée along with all the spices, taste test and adjust - especially the spice. Just keep in mind that the spiciness will increase as you cook the soup, so you might want to keep it a bit on the low end for now.
Once you're satisfied - leave the sauce base to cook for at least 10 minutes over medium heat.
How to combine the lentils and sauce base for Vegan Lentil Soup
Now we've cooked our lentils and we've cooked or sauce base. So what's left is combining the two!
Start by mixing the lentils with their cooking water, using an immersion blender. Once it's all mixed together, add in the sauce base and mix again.
When you're happy with the consistency, taste test - adjust if necessary - and place the pot over medium-high heat. Bring to a boil and let it simmer for at least 15 minutes.
How to adjust the consistency of Lentil Soup
Now this Vegan Lentil Soup uses no thickener apart from the lentils. It really doesn't need it. However, you can still very easily adjust the thickness of the soup.
How to thicken Lentil Soup
If you want a thicker soup - add less water, or let it cook for longer in the final step.
How to make Lentil Soup thinner
If you want a thinner soup - add more water, either from the start or after cooking.
Another option is to let it cook for a shorter while, but I wouldn't recommend it as this cooking time brings out so much flavor.
How to season Vegan Lentil Soup
This Vegan Lentil Soup is seasoned with chili flakes, cayenne pepper, thyme
Basically - this is supposed to be a cheap and simple dish, so don't make it too complicated. Use what you have, and make it your own.
What goes with Vegan Lentil Soup?
Now this is a super low calorie meal, so I like to pair it with some other good stuff. The easiest choice of course being a piece of nice bread - but another (lower carb...) favorite is to add some crumbled feta cheese on top.
Over to you now - promise you'll try this, even if lentils aren't your thing. It just ticks all the boxes - easy, delicious, healthy and CHEAP - so I'm quite sure you will also end up making it over, and over, and over...
Not quite what you were after? Maybe this Almost Vegan Thai Ginger Coconut Soup,
Did you try it? Let me know by leaving a comment and/or a rating below!
Recipe
Vegan Lentil Soup
Print Pin RateIngredients
- ½ lb uncooked red lentils
- 4 cups cold water
- 1 teaspoon salt divided
- 1 tablespoon vegetable oil
- 1 yellow onion finely chopped
- 2 cups vegetable stock
- 2 tablespoon paprika purée / paprika paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 0.25 teaspoon chili flakes to taste and desired spice level
- 0.25 teaspoon cayenne powder
To serve
- chili flakes optional
- fresh basil optional
Instructions
Soaking the lentils: at least 12 hours before cooking
- Place the uncooked lentils in a bowl and fill it up with water. The water should more than cover the lentils.
Cooking the Lentil Soup
- Drain the lentils and place in a pot large enough to fit all ingredients and still have room to blend it. Add the cold water and half of the salt. Place over medium-high heat and bring to a boil. Boil for 20-30 minutes until the lentils are soft and easy to smush.
- While the lentils are cooking, start with the sauce. Heat the vegetable oil in a frying pan over medium heat and add in the onion. Fry for about 5 minutes, until the onion is soft, translucent and slightly browned.
- Add the vegetable stock to the pan, bring to a boil and cook for a minute.
- Add in the paprika purée, thyme, basil, black pepper, chili flakes, cayenne powder and the other half of the salt. Mix well and let cook for at least 10 minutes.
- When the lentils are cooked soft, take them off the heat and mix - with the cooking water - using an immersion blender. Add in the paprika and onion sauce and mix again. Place back over medium high heat and bring back to a boil. Let cook for at least 15 minutes, then check the consistency - add more water if too thick or let cook a bit longer if too thin.
- When the soup is finished and you're happy with the consistency - take it off the heat and taste test. Serve in individual bowls and top the soup with chili flakes and fresh basil.
Notes
- Adjust the spice according to taste and the chili flakes you use - some are really spicy, and others not so much. As always, taste throughout and you will be fine! If you're worried about the dish being too spicy - add a little at the beginning and more at the end, if you think there's not enough spice.
- Adjust the consistency to suit your taste - this version creates the perfect consistency for me - not runny but not too thick - but you might want to make it thicker or thinner. For a thinner soup, add more water - you can do this at the end if you're unsure how much to add. For a thicker sop, add less water or let it cook longer.
- Serve with some nice bread to make into a complete meal.
- Add some pumpkin and/or sunflower seeds on top for a bit of crunch.
- Top it all with feta cheese if you're feeling extra indulgent. It's delicious!
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Sara Bachman
Can't wait to make this but what is the paprika puree? Thanks for the help! Looks delicious.
Emmeline Kemperyd
Hi Sara! Paprika puree is like tomato puree - but made from paprika peppers. It's usually sold in a glass jar and can be found around the same place in the store as tomato puree or bouillons. If your regular store doesn't have it, it can be worth checking stores that carry more middle eastern food as this is often used in middle eastern cooking. Hope that helps and let me know how it turns out! /Emmeline
Cassidy
I'm not vegan, but this sounds so tasty! Can't wait to give this recipe a go myself!
Kasey Ma
http://www.TheStyleWright.com
Emmeline
Thank you Cassidy! I'm definitely no vegan either - but if everything vegan tasted like this I sure wouldn't mind! 😀
Alyssa
This looks delicious! I can’t wait to try it thanks for the recipe!
Emmeline
Thank you so much, Alyssa!
Danielle
How yummy does this look?! I will have to give this recipe a try!!
Emmeline
Thank you Danielle! Let me know when you've tried it! 😀
Jasmeet Singh
Lentils are an important part of our daily food. This soup looks so yummy.
Emmeline
Thank you Jasmeet!
Elizabeth O
I always like reading recipes and I am glad to receive this Vegan Lentil Soup recipe. Thanks for showing all the ingredients and the procedure. It makes easy and there is enough calories in this soup.
Emmeline
Thank you Elizabeth!
Nandita
Lentil soup or 'daal' as we call it is a staple at most Indian meals and is made quite similar to your recipe here...very healthy & delicious.
- Nandita
Emmeline
Oh cool! This is made from a Turkish/Kurdish recipe but it seems like there are so many similarities between that cuisine & Indian - they have their version of naan as well, for example. Would love to go have some daal in India one day!
Larisa
Wow, this recipe looks amazing and I am sure it tastes delicious as well. I will definitely give it a try. Thank you for sharing
Emmeline
Thank you Larisa!
Preet
I love finding a new veggies recipe to try. I’m always so scared I am going to mess it up somehow. This looks easy enough for me though. Thanks!
Emmeline
Thank you Preet!
Alexandra Cook
I love this recipe so much! Every single ingredient sounds amazing, I’ll definitely be adding this to my list of things to try!
Emmeline
Thank you Alexandra!!
Sincerely Miss J
I am not vegan but this soup looks tasty. I also love how the recipe looks easy to follow.
Emmeline
Thank you so much! Good enough to eat even if you're not vegan, trust me 😉
Amber Solis
I have always wanted to try to make a lentil soup and this looks easy and yummy. Thank you for sharing.
Emmeline
Thank you Amber!
Lyosha
the soup looks super delicious and warm. I love soups for colder season. The recipe sounds great to me, I really want to try it once I am back home. Thanks!
Emmeline
Thank you Lyosha! Yep warm & a bit of spice - perfect to warm up 😉
Geraline Batarra
Wow, this recipe makes me crave for lentils at thus very moment. It was so simple, i want to make it right away.
Emmeline
Thank you so much Geraline, hope you try it!
Samantha Flores
Looks delicious and simple enough to make! I especially like the idea of the crumbled feta cheese on top (although, I do typically love some bread on the side). I can see this soup going nicely as a meal on its own or even as a small appetizer. Thanks for sharing!
*Samantha- https://herjournal.blog
Emmeline
Thank you Samantha! Well I won't tell if you do both the feta cheese & the bread in the same sitting 😉
Adriana
Ive never had lentil soup. Ive tried a few of your recipes and I've loved it. I have to try this one.
Emmeline
Thank you so much Adriana! I was actually never a fan of lentil soup before I tried this recipe. Game changer!
Michael
Sounds super healthy. You are inspiring many with this post.
Emmeline
Thank you so much, Michael!
Jennifer Morrison
I am thankful I found this recipe! It looks so yummy and I love how simple it is! I have had two packages of lentils for a while, and was not sure how to use them. Now I am!
Emmeline
Thank you Jennifer! Yep, perfect way to use them up! 😀
shelby
That soup looks so good! I will have to share this recipe with my friend. She is obsessed with making soups to take to work for lunch.
Emmeline
Thank you Shelby! Oh yes, perfect lunch!
susan
So, I don't love lentils but I make a very similar soup using chickpeas! Very hearty - and I'm assuming pretty healthy!!
Emmeline
Oh chickpeas sound yummy in a soup as well! Will have to try that!
Emily Fata
As someone finally transitioned to a vegan diet (YAY!), this is right up my alley! I'll have to try making it this week.
Emmeline
Well then this one is definitely for you Emily! Thank you for commenting!
Natalie L.
Yum this looks delicious!!! Book marking for dinner tonight!
Emmeline
Thank you Natalie! Let me know what you think!
Jesusa Gilliam
This soup sounds so tasty! Some of my best friends are vegans and we usually get together a few times a month and make a vegan dish for dinner I know they will love this soup.
Emmeline
Thank you Jesusa! Oh it will be perfect then! And it's so tasty that even if some of them aren't vegan they will love it!
GiGi Eats
Lentils are so insanely underrated so I am thrilled to see you make them the starring ingredient 🙂
Emmeline
So true!! And to think I thought I didn't like lentils? I have so been missing out!
Anna
When I come across soup recipes like this, I regret having a family full of soup-haters. I'm the only one of five that actually enjoys soup. 🙁 I really love the spices used in this recipe, and the photos make it look mouth watering, so I might just have to make it anyway and eat it all myself for lunches.
Emmeline
Thank you so much for your comment, Anna! But look on the bright side - having a family of soup-haters means you get to keep it all for yourself 😉