Easy Everyday Italian Vegan Lentil Soup Recipe: Green lentils, roasted tomatoes and veggies are simmered to perfection in a rich, savoury vegetable broth! Healthy, protein rich, gluten free and absolutely delicious!
I’m a big fan of those easy one pot meals and this Everyday Italian Vegan Lentil Soup Recipe fits that bill! Not only is it simple but it’s hearty and the depth of flavour for a plant based soup is incredible! You are going to love this Vegan lentil soup !! Excellent for lunch or dinner served with my crusty artisan no knead bread!
What are the best lentils to use for soup?
I prefer Green lentils for this vegetable soup, they take longer to cook than brown lentils but hold their shape and have a nice bite, in this recipe or whatever recipe you are cooking them with. But feel free to use brown lentils just reduce the cooking time.
Red and yellow lentils break down to much to use in this type of soup and are better enjoyed with curry recipes such as Dahl.
Can I use canned lentils instead of dried?
I absolutely do not recommend canned lentils. The outcome will be totally different and not nearly as tasty! Simmering the dried green lentils in the soup adds an earthiness you don’t get if you use canned.
Dried lentils are much more affordable then canned anyways, so it’s a win win for your pocket book!
Ingredients for Lentil Soup:
- Green lentils (or you could use brown)
- Onions
- Mushrooms
- Celery
- canned roasted tomatoes
- Carrots
- Zucchini
- Garlic
- Bouillon paste
- Water
- Herbs
- Spices
- Salt and pepper
Optional add ins are: some chopped spinach (add at the end) and or some chopped potatoes.
How do you make Vegan Lentil Soup?
Such an easy recipe!
Set your soup pot / Dutch Oven to medium heat. Once hot add the onions, oil and a pinch of salt and pepper. Sauté for 5 minutes until onions are softened and browning slightly.
Add in the rest of ingredients (except balsamic vinegar) and stir. Bring the soup to a boil on high heat. Cover, reduce to a simmer. Cook for 55-60 minutes or until lentils are tender.
Remove from heat, add the balsamic vinegar, season with salt and pepper. Enjoy with some tasty artisan bread. For full recipe instructions and ingredients see recipe card below.
Ok let’s make some Lentil Soup, it’s:
meatless
hearty and healthy
comforting
full of lentils
full of veggies
vegan
protein packed
rich and savoury
super flavourful
kid friendly
easy to make
Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.
Follow me on PINTEREST and INSTAGRAM for more tasty Vegan Recipes❤️
Want more Hearty Vegan Stew & Soup Recipes? Check these out!
- Vegan Corn Chowder (Slow Cooker Option)
- Vegan Hamburger Soup – Hearty & Delicious!
- Best Vegan Split Pea Soup (Slow Cooker Option)
- Moroccan Stew (Vegan) (Slow Cooker Option)
- Hearty Vegetable Stew (Vegan) (Slow Cooker Option)
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Easy Everyday Italian Vegan Lentil Soup Recipe: Green lentils, roasted tomatoes and veggies are simmered to perfection in a rich, savoury vegetable broth! Healthy, protein rich, gluten free and absolutely delicious!
Ingredients
- 1 tablespoon oil, I use grapeseed oil (or sub water or veggie stock)
- 1 large yellow onion, diced
- 4 cloves garlic, chopped small
- 1 celery stalk, chopped
- 2 medium carrots, diced
- (1/2 lb) (227 grams) sliced mushrooms
- 1 small zucchini, chopped ( about 1 and 1/2 cups)
- 1 tablespoon fresh rosemary, finely chopped (don’t skimp)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/4 teaspoon celery salt
- 1/4 teaspoon ground fennel
- 1 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1 (398 mls) (14 fl oz) can roasted tomatoes, pureed
- 2 and 1/2 tablespoons Better Than Bouillon No Beef soup Base ( there is an organic oil free variety but I have not tried it)
- 1 cup dry green lentils, picked over for debris and rinsed well
- 6 cups water
- 3 teaspoons balsamic vinegar
- salt and pepper
Instructions
Stovetop option:
- First Prep your veggies, puree the tomatoes, chop the rosemary and gather your herbs and spices, etc…
- Set your soup pot / Dutch Oven to medium heat. Once hot add the onions, oil and a pinch of salt and pepper. Sauté for 5 minutes until onions are softened and browning slightly. (for oil free, sauté with water or veggie stock)
- Add in the rest of ingredients (except balsamic vinegar) and stir. Bring the soup to a boil on high heat. Cover, reduce to a simmer. Cook for 55-60 minutes or until lentils are tender.
- Remove from heat, add the balsamic vinegar, season with salt and pepper (recommended). Enjoy with some tasty artisan bread.
Slow Cooker Option:
- First Prep your veggies, puree the tomatoes, chop the rosemary and gather your herbs and spices, etc…
- Add all the soup ingredients (except balsamic vinegar) to your slow cooker. Cover and cook on high for 4-5 hours or low for 6-7 hours
- Once done add the balsamic vinegar, season with salt and pepper (recommended). Enjoy with some tasty artisan bread.
Notes
- Optional add ins: some chopped spinach (2 cups, add at the end) and or 2 cups or so chopped potatoes.
- this soup will keep in the fridge for up to 5 days and freezes well
- if you use brown lentils start checking for doneness around 40 minutes.
Keywords: vegan lentil soup, Italian lentil soup, everyday lentil soup, hearty, earthy, savoury, rich, easy, best, gluten free, green lentils, green lentil soup,
Awesome!
★★★★★
thank you so much Troy! Glad you enjoyed the soup!