vegan lentil soup

This Middle Eastern-inspired,  Make Life Simple Instant Pot Lentil Soup is vegan and gluten free and can be made on the stove top or in an Instant Pot in with 12 minutes of cook time! Flavorful and healthy!

Make Life Simple Instant Pot Lentil soup

onion, diced (or sub 2 fat shallots)

-8 garlic, rough chopped

olive oil

salt,

cumin

coriander

curry powder

turmeric

allspice (optional)

bay leaf

tomato paste

tomatoes,

chicken stock

water

¼ cup small Black Caviar lentils lentils lentils

Saute onion and garlic in the Instant Pot in 2 tablespoons oil until fragrant and tender, about 2-3 minutes.  (Or cook in a dutch oven on the stove, over medium-high heat)

Add the veggies, spices and salt. Saute 4-5 more minutes. Add the tomato paste and brown it a bit. Add the tomatoes and their juices, stock and water, scraping up any browned bits. Add the lentils, stir and cover, setting the Instant pot to Pressure Cook on Normal for 12 minutes. (Alternately if cooking on the stove top, bring to a simmer and cover, simmering on low for 20-25 minutes)

Let the pressure release either manually or naturally.

Divide among bowls and drizzle with olive oil, a squeeze of lemon, chili flakes, fresh parsley and fresh diced tomato (optional)

This soup is delicious! I will definatly make it again.

I did a search for vegan recipes because I felt that I really needed to give my body a break from the meat, dairy &amp; sugar that I was loading into it and when your site popped up I couldn't stop reading!  I made a huge list of the recipes I wanted to try and went right the store and made 2 the next day (this lentil soup is FABULOUS!!!) had have ingredients to make 2 more this weekend!  Not only were they delicious but my body was so grateful!  Then just now, I read the"about" section of your blog and it resonates with me COMPLETELY .  Your words were exactly what I needed to hear at this time in my life.  I have NEVER posted a comment online but I just had to say THANK YOU for inspiring me and for sharing your words of wisdom and your INCREDIBLE gift of flavor.  Thank you!

I made this soup for lunch today - it’s a keeper! Our whole family (including our 3 and 5 year old) loved it. The flavors were amazing - delicious, filling and healthy...yum! 

I didn’t have allspice so used 1/4 tsp cinnamon, 1/4 tsp cloves and a pinch of nutmeg as a substitution. The taste of cloves was a little strong for me initially but the lemon cut through that nicely.

I made this for lunch today and it is fantastic.  So rich and flavorful. It’s definitely going to be a staple in my. End rotation. Thank you

Excellent lentil recipe! Thanks for sharing!

Fantastic recipe! I made this on the stove top and followed the recipe exactly as written using Sylvia's suggested vegetables and adding potatoes. I  created a relish out of the suggested accoutrements: tomato, parsley, lemon, olive oil and red pepper flakes and topped each bowl - which elevates the stew to even another level.

Fantastic! I've been looking for a "WOW!" lentil soup. Found it here!  I made one change: sauteed with water instead of oil, still amazing. I did the canned fire-roasted tomatoes, used green bell pepper, celery, carrots, and cabbage for the veggies, and did stir in some lemon juice and topped with cilantro. Gonna share this on Facebook.

I love this recipe and have made it multiple times.  Really good.

Wonderful recipe! I love how it’s chock full of veggies and very customizable. I used some cabbage for a little sweetness, carrots, celery and bell pepper.

My 8mo, 2.5 &amp; 4.5yo all loved this recipe!  And they don't usually love soup or anything that mixes food together and they're not used to middle eastern seasoning so I fully expected my husband and I to be the only ones eating it. I did add a few tweaks based on ingredients I had available but the seasoning was just perfect!  My only criticism is the amount of time written in the record. It definitely took me closer to an hour with only a few short interruptions and I'm usually pretty fast and efficient.  Maybe if all the food and utensils were sitting right there on my counter it would have been that fast but that's not realistic.  (But I find this to be true of most recipes - maybe I'm just slow . . .)

Wow, Amazing! Simple to make and quick! Used an assortment of veggies in the fridge. Used red and green lentils for a creamier texture. Absolutely love it!

Welove lentils at out house and this recipe makes a great, flavorful soup for the whole family. I only used water (I’m not used to cooking with broth) but it was still delicious. Also added parsley, olive oil and tomatoes on top.

Very tasty! I only added about one teaspoon of cumin as I am still afraid of strong spices, but it still turned out great :)

This is so delicious! I have made it 3 times and it is now such a quick instant pot recipe! My husband loves it with a dollop of sour cream. I’m vegan so it works for both of us.

Absolutely delicious soup and a total meal.

Love this soup. I make it all the time and mix and match veggies and slices. Good staple in my household.

Despite the summer heat I am craving healthy, nourishing soups! This looks so colorful and amazing! Thank you for sharing so many good recipes!!:)

Totally delicious!  I didn’t have the usual carrots and celery so made this with green peppers and cabbage.  It was amazing!  The flavor was rich and the dish very filling!  Best lentils ever!  Thank you!

Very flavorful- even my lukewarm-on-lentils husband liked it.

This recipe is amazing and I love how healthy it is! Adding to the regular menu.

Absolutely delicious! I love lentils and this recipe is one I'll go back to for sure. I've trialled a number of your lentils recipes and I've been impressed by all of them. Thanks for sharing your recipes.

This is my family's favorite soup! It is so easy to make in the Instant Pot and it is healthy and deeply satisfying. Thank you, Sylvia, for another great recipe.

https://content.jwplatform.com/videos/qM9S2X4Y.mp4

 Instant Pot Lentil Soup is vegan and gluten free and can be made on the stove- top or in an Instant Pot ( with only 12 minutes of pressure cooking time!)

Instant Pot Lentil Soup 

Make this veggie lentil soup in the Instant Pot (or other pressure cooker). &nbsp;It is full of vegetables and flavor without the added oil. This lentil soup is whole food plant-based. It works great for meal prep too.

Veggie Lentil Soup (Instant Pot)

onion

carrots (sliced, about 1 1/4 cups)

celery (diced, about 1 cup)

white potato (diced, about 1 1/2 cups)

garlic (minced)

can diced tomatoes

brown lentils (rinse)

Italian seasonings

thyme

lemon pepper

black pepper

salt

lemon juice

Tablespoon balsamic vinegar

vegetable broth (divided)

salt and pepper

more broth to thin soup after cooking

Dice slice, and mince all vegetables, set aside&nbsp;

Sauté onion and carrot in 1 cup of broth for about three minutes.  Use the sauté function and sauté in the Instant Pot. Watch the bottom of your pan so that the broth doesn&#x27;t dry out and vegetables begin to stick.  Your pan might not come to pressure if the vegetables stick.

Add in all other ingredients: &nbsp;lentils,&nbsp;canned diced tomatoes, celery, potatoes, garlic,&nbsp;seasonings, vinegar and lemon juice, and remaining four cups of broth. Give it a stir.

On manual mode, set your pressure cooker on high for 12 minutes. &nbsp;

After the veggie soup has come to pressure and counted down, allow a natural release for 10 minutes. &nbsp;

After you have allowed 10 minutes for natural release, carefully with a long-handled spoon or similar device, continue releasing pressure. &nbsp;Open your pot.&nbsp;

Depending on how thin you like your soup, you may want to add in a little vegetable broth. &nbsp;Add salt and pepper to taste.

This delicious Creamy Vegan Lentil Soup has delicious subtle flavors of ginger, turmeric and lemon for a bright, but warming flavor and it&#039;s easy to make, oil-free and plant-based!

Creamy Vegan Lentil Soup (With Turmeric and Lemon)

(75 grams) raw cashews (see NOTES for nut-free)

(160 grams) finely diced yellow onion

(15 grams) minced garlic

(150 grams) 1/4 inch sliced carrots

garlic

(280 grams) rinsed uncooked green lentils

maple syrup

(30 grams) fresh lemon juice

spinach

fine sea salt

scale.

Have all your ingredients measured and ready to go since the soup comes together pretty quickly. Make the cashew cream first or sunflower cream first. See NOTES below. If you have a Vitamix, no need to soak them. If you don&#039;t, I would soak them in a bowl of water overnight to soften or boil them for 10 minutes. Drain and rinse well and then proceed. Blend the cashews (or sunflower seeds) with 1 cup (240g) water until completely smooth.

Add only 1/2 cup of the broth to a large pot over medium heat. Once hot, add the onions and cook about 5 minutes, stirring a bit, until soft.

Add the carrots and garlic and cook another 3-5 minutes until the carrots are mostly tender, but not fully. Add small amounts of broth as needed to prevent sticking.

Add all of the spices (garlic powder, onion powder, ginger, turmeric, salt and the black pepper. Stir in the veggies for about 30 seconds.

Add the rinsed lentils, the remaining broth (4 cups) and the maple syrup. Stir well and bring to a boil on high. Once boiling, cover partially just allowing a small amount of steam to escape, reduce the heat to low and simmer about 20 minutes or until the lentils are tender to your liking.

Add the cashew cream, spinach and lemon juice and stir through. Cook another 5 minutes until it thickens a bit and the spinach is wilted.

Taste the soup. Add any more salt or pepper if needed. This can really vary depending on the broth used. Mine needed another good pinch. The lemon should be noticeable but not overpowering. The lemon flavor does settle down after awhile of sitting. If you&#039;d like more, add more to serving bowls. I like to add extra freshly ground black pepper on top for serving.

This Moroccan Red Lentil Quinoa Soup is made with simple ingredients, easy to make and full of delicious flavor! Make this in an Instant Pot or stove top.

Moroccan Red Lentil Quinoa Soup

onion, diced

5-6 garlic cloves, rough chopped

carrots, diced (2 cups)

red bell pepper, diced

poblano pepper, diced (optional, for a subtle heat)

tomatoes

veggie broth (or chicken broth)

chili powder

cinnamon

red lentils (split lentils)

quinoa

raisins

Set Instant Pot ( Pressure cooker) to saute function

and heat the oil. Add the onion and garlic and saute 3-4 minutes, stirring until fragrant. Add the carrots, bell pepper and optional poblano and stir 2 minutes.

Add the diced tomatoes (and juices) and broth. Stir in the salt, cumin, chili powder, coriander, cinnamon, turmeric, thyme, and maple syrup.  Stir in the split red lentils and the quinoa. You will be tempted to add more but don&#8217;t. 🙂 Give a good stir. At this point, you could also toss in 1/4 cup raisins (or add after).

Set instant pot to high pressure for 5 minutes. Manually release (cover the spout with a kitchen towel).

Taste, adjust salt if needed. For a bit of acid, a squeeze of lemon or lime is nice. The stew will thicken as it sits.

Serve this up with fresh radishes and herbs. Add a drizzle of olive oil  (or for extra richness and a swirl of yogurt).

This is a wonderful satisfying dish! The spice profile is fantastic. I followed the recipe  almost exactly (only used 1tsp cumin) and used a sweet potato along with the carrots and red pepper. I added the raisins and loved every bite. Next time, I’ll add the poblano for a little heat. So good!

Delicious comforting soup. I’ve been searching for so long for a lentil soup that I liked enough to make again and this is it! Warm spices(I didn’t add chili) and the thickness added by the lentils and quinoa - what a hug in a bowl this soup is when we could all use a few more hugs! Thank you.

So good! Such an interesting pairing of spices. This is my first Moroccan dish to try and really enjoyed it! (My only change was omitting the maple syrup as I’m doing a partial fast and can’t have anything sugary. Syrup probably only heightens the flavor, but I’ll have to try it next time.

I just made this.... it's SO GOOD! Thank you for this.

one of my frequent "go-to recipes" that I make from this site. 
Makes great use of all those veggies laying around the back of your fridge.  :) 

 When I don't have the precise spices I do the following substitutions: 
Onion- Ive used yellow, white or red
Chili powder sub with Harissa 
Tomatoes I've use fresh or a can of fire roasted or stewed
Potatoes-white sweet potatoes, Stokes purple potatoes, yams, jewel sweet potatoes (cut small)  
Ground Coriander sub with whole coriander and ground in mortar and pestle
Veg. broth sub for 4 cups of water, 1 onion diced small and half a celery stalk

Have no fear...I have tried it many times and it comes out great every time.

Great, easy recipe after a busy work day!  One of those that works well with whatever you have in the fridge.  I made it stove top in the dutch oven, and  subbed jarred jalepenos for poblanos. Used mini potatoes and carrots for the root veggies, added celery that was about to wilt.  Doubled the tomatoes because I had a 28oz can of diced tomatoes to get rid of, so my 3/4c of Lentils was generous since I had the extra liquid.  Delicious!  Feels like a bowl of healthy goodness on a chilly winter night.  Thank you!

Things on the list to try with this recipe:
-Sweet potatoes and/or butternut squash instead of potatoes.
-Tiny bit of peanut butter to add an undefinable richness (and keeps it vegan, though I'm not vegan)
-Lacinto/Tuscan Kale (because I live in CA and it's basically a law to eat it:-)
-A few cardamon seed

Made this recipe last night using parsnip, onions, carrots, red pepper.  Added chili flakes in place of poblano. Added raisins. For a Moroccan flair I might add dried apricots next time. Also added a can of chickpeas towards the end. Used chopped mint and parsley for another Moroccan touch. Pomegranate arils would be good too. Did it on the stove top. Excellent recipe. Enough for 6 but served over couscous would go further. Thank you.

This is the BEST lentil soup ever, made in 1 pot with budget friendly ingredients. Naturally thick, satisfying and filling! Perfect with some fresh crusty bread for dipping.

The Best Lentil Soup

onion,

garlic,

carrots,

celery ribs, chopped

dry green or brown lentils

vegetable broth

smoked paprika

baby spinach,

lemon, juiced (about 2 tablespoons)

Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.

Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.

Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot.

Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.

https://content.jwplatform.com/videos/VozxGOJ7.mp4

This nutrition-packed, chunky vegan lentil soup recipe is anything but one-note. Prepared the Mediterranean way with vegetables, warm spices, and fresh herbs, it is the ultimate one-pot-wonder!

Chunky Vegan Lentil Soup Recipe

½ cups

green lentils

Extra virgin olive oil (I used Private Reserve)

yellow onion, chopped

bulk carrot, chopped

celery stalks, chopped

russet potato, small diced

garlic cloves, chopped

zucchini squash, diced

Salt and pepper

tsp coriander

tsp cumin

turmeric powder

tsp cinnamon

cayenne pepper (optional)

water (or low-sodium broth)

/about 25 grams chopped fresh parsley, stems removed

lime

Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.

In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil.  Add onions, carrot, celery, and potatoes cook over medium-high heat for 4 to 5 minutes, stirring regularly.

Add garlic and zucchini. Cook another 5 minutes, stirring regularly.

Add lentils, salt and pepper and spices. Toss to combine, then add the tomatoes and water (or low-sodium broth, if you prefer.)

Bring everything to a boil for 5 mins, then reduce heat to low. Cover and let simmer for 20 mins or so until the vegetables are tender and lentils are well cooked (stir occasionally and watch to add water or liquid, if needed.)

Remove from heat and stir in parsley and lime juice (or lemon juice). Transfer to serving bowls and top with a generous drizzle of extra virgin olive oil. Serve hot with your favorite crusty bread.

hi there 
happy new year 
make this all the time bone off best  meal for cold day

Delicious, healthy meal, no fuss easy recipe. need  I  say more,  just make it mmmmm yum.

This soup lacked flavor,  it needed more spices such as more garlic,cumin and coriander.  I hate leaving subpar reviews because I really do like other recipes on this site.   Be sure to use a good chicken broth.

https://content.jwplatform.com/videos/TvPHAeCD.mp4

Chunky, flavor-packed vegan lentil soup prepared Mediterranean-style

Chunky Vegan Lentil Soup

Lentil Soup with Butternut and Kale is comforting and nutrient-dense, thanks to the butternut squash, lentils, kale, and leeks.

Lentil Soup with Butternut and Kale

carrot

leeks (white part only, cleaned and chopped)

celery (diced)

butternut (1/2-inch dice)

green lentils ((1/3 cup))

lacinato kale (stems removed)

Heat a heavy pot or Dutch oven over medium heat.

When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.

Add the tomato paste and cook 2 minutes, stirring.

Add the broth, bay leaf and lentils and bring to a boil.

Reduce the heat, cover and simmer until halfway cooked, 20 minutes.

Add the butternut and cook until tender, about 15 minutes more. Discard the bay leaf, season with salt and pepper, to taste.

Add the kale and cook 7 minutes longer until the kale is tender.

The most perfect (naturally vegan) Curry Lentil Soup in the world!! It&#x27;s the perfect simple dinner and it&#x27;s great for a take-to-work lunch moment!

Curry Lentil Soup

coconut oil

yellow onion, (finely chopped)

red bell pepper (finely chopped)

garlic, (finely chopped)

2 1/2 inch piece of ginger, (peeled and finely chopped)

red pepper flakes

lentils

cilantro (finely chopped, plus more for garnish)

kosher salt and freshly cracked black pepper

coconut milk

lime wedges

Heat the oil in a medium dutch oven over medium heat. Add the onion and bell pepper and sauté, stirring occasionally, until  golden brown, about 10 minutes.

Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes. Add the lentils and cook for about 1 minute more, stirring occasionally.

Add tomatoes, cilantro, 2½ cups water and season with salt and pepper. Set aside a few tablespoons of the coconut milk and add remaining coconut milk to dutch oven.

Bring the mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Taste and adjust salt and pepper as needed.

Top 18 vegan lentil soup recipes from across the web

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Top 18 vegan lentil soup recipes from across the web

The most viewed vegan lentil soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Make Life Simple Instant Pot Lentil...

Veggie Lentil Soup (Instant Pot)

Creamy Vegan Lentil Soup (With Turm...

Moroccan Red Lentil Quinoa Soup

The Best Lentil Soup

Chunky Vegan Lentil Soup Recipe

Lentil Soup with Butternut and Kale

Curry Lentil Soup

Best Instant Pot Lentil Soup

HEARTY VEGAN LENTIL SOUP

1-Pot Sweet &amp; Sour Red Lentil S...

Red Lentil Stew with Root Vegetable...

Best Ever Lentil Soup (Vegetarian)

Best Lebanese Lentil Soup (Shorbet ...

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Mulligatawny Soup

Spicy Lentil Soup

The most viewed vegan lentil soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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