Quick and Easy Vegetarian Lentil Soup

This Quick and Easy Vegetarian Lentil Soup recipe uses canned lentils, which cuts down on the cooking time so much! This soup is hearty and flavorful, but it is ready in half the time. This plant-based soup recipe is a protein-packed one-pot meal that can be prepped ahead of time and is freezer-friendly. Enjoy with lunch or dinner and serve with bread.

It’s still soup season here, and this Quick and Easy Vegetarian Lentil Soup recipe is a keeper for your next snow day. It’s made with pantry ingredients, including canned lentils, which put this hearty soup on the table quickly. Lentil soup is great for lunch or dinner and goes well served with bread, crackers or salad.

Why You’ll Love This Easy Lentil Soup Recipe!

• It’s made with canned lentils – Using canned lentils for this soup recipe really cuts down on the cooking process and allows it to come together in about 30 minutes.
• It’s packed with veggies – I like to add onion, celery, carrot, tomato, and kale to this soup. You can easily add any other extra vegetables you like.
• It’s hearty and filling – This easy soup recipe is packed with lentils, veggies and flavor. I like to enjoy it with bread or crackers for a full meal.

Vegetarian Lentil Soup Recipe Ingredients

• Lentils – I use canned lentils for this recipe, which makes it extra quick and easy. You should be able to find canned lentils in the canned bean section at the grocery store. You, of course, can use dry lentils for this soup, it will just take about 20-30 minutes longer to cook.
• Carrot, Celery, and Onion – Carrot, celery, and onion are classic soup veggies, and they go great in lentil soup. You can even buy these veggies pre-chopped and packaged at the grocery store in the refrigerator section.
• Tomatoes – Canned tomatoes are great in soup recipes. I like to get the fire-roasted diced canned tomatoes because they add even more flavor. You can also buy Italian seasoned diced canned tomatoes if you like.
• Tomato Paste – Tomato paste adds flavor and thickness to the veggie broth.
• Kale – I like to toss in some finely chopped kale at the very end of cooking. You could also use spinach leaves or omit it entirely if you prefer.
• Vegetable Broth – Use your favorite vegetable broth. The amount of salt you add will depend on how salty your broth is, so make sure to taste your soup before adding more salt at the end. I like to use Better Than Bouillon Vegetable Concentrate, which gets added straight to the soup pot, along with water.
• Seasonings – I like to season the soup with dried herbs, such as parsley, oregano, and basil. An Italian seasoning mix or Herbs De Provence would work great.

How To Make Easy Lentil Soup with Vegetables

1. Add olive oil to a large pot and place over medium heat. Next, add diced celery, onion, and carrot, as well as 1/2 teaspoon salt and 1/2 teaspoon crushed black pepper. Mix everything together and let cook until veggies are starting to soften, 3-4 minutes, stirring a couple of times.
2. Next, add the lentils, canned tomatoes with the liquid included, tomato paste, and Italian seasoning. Mix together well and cook for about 1-2 minutes before adding in the vegetable broth. 
3. Mix soup well and bring to a simmer. I like to place a lid halfway over the pot to help it heat up more quickly. Let soup simmer for at least 10-15 minutes, but you can cook longer if you like. Turn the heat off and stir in the chopped kale. Add any additional salt and pepper needed.  

Recipe Frequently Asked Questions

• Is this soup recipe vegan? Yes.
• Is this recipe gluten-free?  Yes, just make sure to use gluten-free broth.
• Can dry lentils be used? This recipe is really meant for canned lentils, which is why it’s quick and easy, but you can use dry if you like. The soup will need to cook for longer, though.
• Can other vegetables be added to this lentil soup? Yes, you can add as many other soup-friendly veggies as you like!
• How long does this soup last? If stored in the refrigerator, in an air-tight container, soup should last about 4-5 days.
• Can this lentil soup recipe be frozen? Yes, allow the soup to cool completely and then place it in a freezer-friendly container. You can freeze the soup for up to 3 months.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Vegetarian Soup Recipes?

Lemony White Bean Soup with Quinoa

Smoky Vegetarian Split Pea Soup

Veggie Packed Creamy Broccoli Cheddar Soup

Black Bean and Sweet Potato Soup

Vegetarian Tortilla Soup

Quick and Easy Vegetarian Lentil Soup

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• Author: She Likes Food
• Total Time: 35 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

This Quick and Easy Vegetarian Lentil Soup recipe is made using canned lentils, which cuts down on the cooking time so much! This soup is still hearty and flavorful but it is ready in half the time. This plant based soup recipe is a protein packed one pot meal that can be prepped ahead of time and is freezer friendly. Enjoy with lunch or dinner and serve with bread.

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Ingredients

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• 2 tablespoons extra virgin olive oil
• 1 cup small diced celery
• 1 cup small diced carrot
• 1/2 yellow onion, diced
• 2–3 cloves garlic, minced
• 2 (15 oz) cans lentils, drained and rinsed
• 1 (14.5 oz) can fire roasted diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried Italian seasoning
• 2–4 cups vegetable broth, depending on how thick/liquidy you like your soup.  I usually use about 2 1/2 cups.
• 1 cup chopped kale or spinach
• Salt and cracked black pepper, to taste

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Instructions

1. Add olive oil to a large pot and place over medium heat.  Next, add in diced celery, onion and carrot, as well as 1/2 teaspoon salt and 1/2 teaspoon crushed black pepper.  Mix everything together and let cook until veggies are starting to soften, 3-4 minutes, stirring a couple times.
2. Add in the garlic and cook another 1-2 minutes, until fragrant.  Next, add in the lentils, canned tomatoes with the liquid included, tomato paste and Italian seasoning.  Mix together well and cook for just about 1-2 minutes before adding in the vegetable broth.
3. Mix soup well and bring to a simmer, I like to place a lid halfway over the pot to help it heat up more quickly.  Let soup simmer for at least 10-15 minutes, but you can cook longer if you like.  Turn the heat off and stir in the chopped kale.  Add any additional salt and pepper needed.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Soup, Vegetarian
• Method: Stovetop
• Cuisine: American