vegan lentil soup in a white bowl

Vegan Lentil Soup Recipe

Make this vegan lentil stew for a budget-friendly, hearty meal. Your omnivore friends won't even notice it's meatless. (It's ready in about an hour!)

Course Soup
Cuisine American
Keyword healthy soup recipe, homemade soup, vegan recipes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 servings
Calories 270 kcal
Author Amy Godiwalla


  • 2 T. extra virgin olive oil
  • 2 cups yellow onion, diced
  • 1 cup carrots, sliced
  • 1 tsp. fresh garlic, minced
  • 2 cups lentils
  • 6 cups low sodium vegetable broth (preferably organic)
  • tsp. ground cumin
  • 2 tsp. ground coriander
  • tsp. kosher salt
  • ½ tsp. pepper
  • 2 cups organic baby spinach, finely chopped
  • 2 T. lemon juice


  1. Heat the oil in a medium saucepan over medium heat. Once hot, add the onions and sauté for four to six minutes or until soft and translucent. Add the carrots and continue sautéing for another four to five minutes. Add the garlic and stir continuously for 30 seconds to prevent burning.

  2. Stir in the lentils, broth, cumin, coriander, salt (if using), and pepper. Mix well and bring the soup to a boil. Once boiling, reduce the heat to medium low, and cover with a tight-fitting lid. Simmer, stirring occasionally, for about 30 minutes or until the lentils and vegetables are soft and fully cooked.

  3. Add the spinach and lemon juice and stir. Cook for an additional two minutes or until the spinach is tender. For a spicier, more flavorful version of this vegan lentil stew, add freshly diced jalapeño peppers and minced cilantro. Serve!

Recipe Notes

To serve leftovers, add a small amount of water, mix well, reheat, and serve.