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.
Soup
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!
Some of my favourite soups are Kale Soup, Easy Tomato Soup, Vegan Laksa, Mexican Bean Soup and Carrot Sweet Potato Soup.
They're all really easy to make, vegan and full of tasty flavour. I also love this watercress soup from Jamie Oliver and this Black Bean Soup from Cookie and Kate which is another pureed soup.
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
Tastes delicious
Easy and quick to make
Only 7 ingredients
A creamy blended soup
Healthy
Dairy-free
One-pot recipe
Simple store cupboard ingredients
FAQs
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.
Special Diets
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!
Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.
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.
Kate x
Recipe
Vegan Lentil Soup
Ingredients
- 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
Instructions
- 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.
Recipe Tips
Nutrition Information
Lentil
Love this vegan soup! Simple and super delicious plus mega nutritious. Thank you for posting it! 😀
Jessica Form
This is my family's absolute favorite soup recipe! I make it for them all the time and we all love it!
Yesu
Yet another excellent soup recipe. As I had organic whole brown lentils to spare, I used it instead of split red de-husked lentils. It does need a couple of washes, and soaking overnight OR two hours after which it cooks easily. After boil, plus 20 minutes simmer, covered, on very low heat, it was very soft and the blending was literally a quick whiz. Added a generous dollop of butter. Best thing about this recipe, personally, was that my son who normally dislikes lentils, ate it to the last spoonful! And so did I. Super soup.
Dawn Gray-Thom
Wow! I truly love this lentil soup. I will definitely be making it at a lot more especially during da festivities. Perfect with the toppings to, which I would never have thought about using mixed seeds.
Mirlene
This soup is AMAZING! full of flavor. Delicious. Rich. and perfect for the cold season.
Erika
This lentil soup is so delicious. I love that it's healthy too.
Ashley
This soup is simmering on the stovetop right now - and I can't wait to enjoy it!! It's pouring rain here in NC, and this is will be a warm pick-me-up!
susan wooler
Made this today, its soooo yummy BUT I had to boil for 45 mins as the lentils did not soften, could have done with even longer, as after pureeing there are still crunchy bits of lentil, have I done something wrong ?
Kate Hackworthy
Hi, perhaps it was the lentils you used? What type were they? I'm glad you like it but shame it took longer!
susan wooler
Thank you Kate, I think I may have used Yellow Lentils rather than red and they were ones I 'found' in the cupboard. I have brought some red lentils so will try again BUT it did taste delish other then having crunchy bits of lentil in which didn't appear to cook properly even after 45 mins Lol 🙂
Yesu
I'd suggest you wash, and soak the red lentils for a couple of hours in cold water. It softens the daal prior to cooking and therefore takes lesser time to tenderise. No crunchy soup, only smooth and delish!
Sal
This is delicious!! Works great served with buttered multi grain toast on the side. Thanks so much for the recipe!!
Natalie
What a delicious soup. I love how nutritious and creamy this soup is. Just yummy! I must give it a try asap. I bet my family will love it to.
Neha
A creamy and heart warming soup recipe! Loving this one.
Wilhelmina
This soup looks so delicious ! I can't wait to try this recipe !
Chichi
This recipe is easy to make and perfect for the weather. Yum
Kristina
Love how creamy and packed full of nutrients this is! So simple to make!
Molly Kumar
Love how delicious and quick the soup is. Nothing like a big batch of homemade soup on a cold day.
Andrea Metlika
Looks so warm and delicious. Definitely putting this on my to make list.
Tisha
This just looks so creamy and smooth!
kimberley
I love having soup for lunch especially during the winter months. I normally used a tinned soup but this looks so easy to make. I will have to try it.
vicky hallnewman
This looks so easy to make, It make so much difference when you want to rustle up a fast lunch.