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Vegan Lentil Soup

This hearty vegan lentil soup combines earthy lentils, sweet carrots, and fragrant aromatics simmered in vegetable broth, resulting in a thick, comforting dish with a rich, smoky flavor. The soup develops a velvety texture with tender lentils and softened vegetables, finished with a bright squeeze of lemon. It’s a simple yet soulful meal that brings warmth and nourishment in every spoonful.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 250 kcal

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Ingredients
  

  • 1 tablespoon Olive oil
  • 1 large Onion diced
  • 2 carrots Carrots diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 1 teaspoon Smoked paprika
  • 1 liter Vegetable broth
  • 1 cup Rinsed lentils
  • 1 lemon Lemon for juice
  • Fresh Parsley chopped, for garnish

Instructions
 

  • Heat a tablespoon of olive oil in a large, heavy-bottomed pot over medium heat until shimmering and fragrant.
  • Add the diced onions, carrots, and celery to the pot, cooking and stirring occasionally for about 8–10 minutes until the vegetables soften and release a fragrant aroma, with onions turning translucent and carrots beginning to caramelize slightly.
  • Stir in the minced garlic and smoked paprika, cooking for another minute until the garlic is fragrant and golden, and the paprika releases a smoky scent.
  • Pour in the vegetable broth and add the rinsed lentils, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer.
  • Let the soup simmer uncovered for about 25–30 minutes, stirring occasionally. The lentils should become tender but still hold their shape, and the vegetables will be soft and aromatic.
  • Taste the broth and adjust the seasoning with a pinch of salt if needed. Squeeze fresh lemon juice into the soup, stirring well to brighten the flavors.
  • Remove the soup from heat and let it sit for 5 minutes to allow flavors to meld and the soup to thicken slightly.
  • Ladle the soup into bowls, garnishing with chopped fresh parsley for a pop of color and freshness.
  • Serve the warm lentil soup with lemon wedges on the side for an optional bright squeeze before eating.