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!)

4.43 from 7 votes

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Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Author: Amy Godiwalla

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 glossy. 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 tablespoon extra virgin olive oil, 2 cups yellow onion, 1 cup carrots, 1 teaspoon fresh garlic
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.
2 cups lentils, 6 cups low sodium vegetable broth, 1½ teaspoon ground cumin, 2 teaspoon ground coriander, 1½ teaspoon kosher salt, ½ teaspoon pepper
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!
2 cups organic baby spinach, 2 tablespoon lemon juice