This vegetarian lentil soup is hearty and healthy, made with tender lentils, vegetables, and spices. It’s simple to make and perfect for a cozy, nourishing meal. The flavors will warm you up from the inside out.
I often sneak in a pinch of extra herbs just to keep it interesting. I swear, I make this soup so often I could cook it in my sleep!
For a quick boost, add a squeeze of lemon or a handful of spinach just before serving—adds brightness and more nutrition with almost no effort.
Ingredients & Substitutions
Red lentils: These cook quickly and help thicken the soup. I prefer them for their creaminess, but green or brown lentils work if you like a firmer bite. Rinse thoroughly to remove dust, and if you don’t have them, try yellow split peas as a mild alternative.
Carrots: They add sweetness and texture. I chop them small so they soften faster. Fresh carrots are best, but you can use frozen ones in a pinch. If you don’t have carrots, sweet potatoes can add a similar sweetness.
Onion & garlic: These build the base flavor. I sauté them until soft for rich taste. Dry onion granules or garlic powder can replace fresh if needed, but fresh gives a brighter, more layered flavor.
Vegetable broth: It makes the soup flavorful and hearty. Use low-sodium broth so you can control salt. Water with bouillon cubes works well if you’re out of broth. Adjust seasoning if you swap out broth for water.
Spices (cumin, thyme): They add warmth and depth. I start with small amounts and adjust to taste. Paprika or coriander can be nice substitutes depending on your flavor preference. Always toast dried spices briefly for more aroma.
How do I properly sauté vegetables without burning them?
Sautéing veggies involves cooking them in a little oil over medium heat until they soften. Make sure your pan is hot enough before adding oil. Stir frequently to prevent sticking or burning. If they start browning too fast, lower the heat.
- Heat the pan over medium before adding oil to ensure even cooking.
- Add oil and wait a minute for it to warm up, then add your chopped onions and garlic.
- Stir regularly and cook until the vegetables are tender—about 5-8 minutes.
- If they start to brown too quickly, turn down the heat to avoid burning and add a splash of water if needed to cool the pan slightly.
How to Make Vegetarian Lentil Soup?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
Pantry Items
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
Preparation Time: 10 minutes. Cooking Time: 35 minutes. Total: 45 minutes.
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, dice the carrots, and slice the celery. Set aside.
2. Sauté the aromatics
In a large pot, sauté onion, garlic, carrots, and celery in a bit of oil for about 5 minutes until soft.
3. Add lentils and seasonings
Stir in the rinsed lentils, cumin, salt, and pepper. Cook for 1 minute to toast the spices.
4. Pour in the broth
Add vegetable broth to the pot. Bring to a boil over high heat.
5. Simmer the soup
Lower the heat. Cover and simmer for 25-30 minutes until lentils are tender.
6. Finish and serve
Taste and adjust seasonings. Serve hot with bread if desired.
