The Best Vegetarian Lentil Soup Recipe

5 from 2 votes

The Best Vegetarian Lentil Soup Recipe

This traditional lentil soup recipe is filled with tender lentils and veggies cooked in a tomato-based broth. It’s a hearty vegetarian soup that’s filled with vitamins, protein, fiber, and lots of flavor.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Soup

Cuisine: American

Servings: people

Calories: 282kcal

Author: The Carefree Kitchen

Ingredients

3 tablespoons olive oil or avocado oil
1 cup onion diced
3 teaspoons garlic minced
1½ cups carrots diced
1½ cups celery diced
2 cups dry lentils rinsed
28 ounces crushed tomatoes
1 teaspoon cumin
2 teaspoons paprika
3 large bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups vegetable broth

For Serving

2 tablespoons lemon juice
fresh parsley chopped

US Customary - Metric

Instructions

In a large stock pot over medium heat, add a few tablespoons of olive oil. Add onions and cook for 3-4 minutes until the onions are translucent. Add the minced garlic, diced carrots, and diced celery. Cook while stirring occasionally until the veggies are soft—about 5 minutes.
Rinse the lentils under cool water, then add them to the pot along with the crushed tomatoes, cumin, paprika, bay leaves, salt, pepper, and veggie broth. Bring to a simmer, then cover the pot with a lid and reduce the heat to medium low.
Simmer for another 35-45 minutes, stirring occasionally, until the lentils are soft. Pay close attention that there is enough liquid in the pot so the lentils don't stick to the bottom of the pot, adding more broth as necessary.
Once the lentils are cooked, remove the pot from the heat and stir in the lemon juice. Season with additional salt and pepper to taste.
Ladle into bowls, then garnish with fresh parsley if desired. Enjoy!

Notes

Storing leftovers: store soup in an airtight container in the fridge for up to 4 days, or frozen for up to 2 months.

Reheating: reheat in the microwave or a small pot or medium heat.

Nutrition