This vegan lentil soup is velvety smooth, creamy, nourishing and only has 7 ingredients! Ready in less than 25 minutes, it's a one-pot high-protein, filling and delicious blended soup recipe.
This velvety lentil soup is bursting with nourishing ingredients (and only 7 of them!).
It's quick and easy to make and the results are a lightly spiced, thick and creamy soup that just happens to be a vegan soup.
It's filling enough to serve as a light dinner or perhaps alongside a sandwich or salad.
I love it on its own for a hearty and delicious lunch.
I served it with a sprinkling of chopped parsley and some mixed seeds for texture, taste and extra goodness, but of course, soup toppings are optional.
I tend to eat a lot of soup year-round.
It's such a great way to use up seasonal vegetables or any veggies that are getting past their best.
It's also super easy to make and there are myriad of flavours. And you can have pureed blended versions or hearty and chunky.
I usually have soup for lunch or dinner, but I'll even happily tuck into a bowl of breakfast soup too!
If you have leftover red lentils, then use them up for dinner with my awesome (if I do say so myself!) Lentil Dahl recipe.
Why you'll love this recipe
Creamy, thick, filling and nourishing
Easy and quick to make
Only 7 ingredients
A creamy blended soup
Simple store cupboard ingredients
How many calories in this recipe? 218 calories per bowl.
How much protein? 11g per bowl.
How many carbs are in this recipe? 33g per bowl.
Can I cook this lentil soup in a crock pot or slow cooker? Yes! Add all ingredients to the slow cooker and cook on low for 8-10 hours, or high for 4-5 hours.
Storage and Freezing Tips
How long will it last? Store it for up to 5 days, covered, in the fridge
Can I freeze this lentil soup? Yes. Freeze in single-serving portions for up to 3 months.
Is it gluten free? Yes, this soup is naturally gluten free.
Is it vegetarian? Yes it is. You can use cow's milk instead of vegan milk if you prefer.
This is also vegan
Step by step tutorial
Here's a simple photo tutorial so you can see how easy it is to make this delicious homemade lentil soup from scratch. Scroll down for the full recipe.
1 - Saute the onion in oil for a few minutes until soft.
2 - Stir in the carrot, lentils, stock/broth, cumin and milk (dairy free), and bring to the boil.
3 - Reduce the heat and simmer for 15 minutes or until the lentils are soft and cooked through. Puree with a blender, food processor or hand blender and serve.
Optional - serve topped with fresh herbs and seeds.
If you're looking for more vegan soup recipes, be sure to check out my list of 25+ Vegan Soup Recipes!
Did you make this recipe? Please let me know how it turned out for you!
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Vegan Lentil Soup
- 1 tbsp olive oil
- 1 onion chopped
- 5 medium carrots coarsely grated
- 3/4 cup (150g) dried red lentils uncooked
- 5 1/2 cups (1 litre) vegetable stock/broth
- 1/4 cup (100ml) milk dairy free, I used soy milk
- 1 tsp ground cumin
To serve (optional)
- Chopped fresh parsley
- Mixed seeds
- Heat the oil in a large pot over a medium heat. Add the onion and cook for 3 minutes until softened.
- Stir in the carrots, lentils, stock, milk and cumin, then bring to a boil.
- Reduce the heat and simmer for 15 minutes or until the lentils are cooked.
- Puree with a hand held blender or food processor. Add more water to thin, if desired.
- Ladle the soup into bowls and optionally serve with chopped fresh parsley and mixed seeds.