Best 13 Vegan Lentil Soup Recipes

VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP

Steps:

• Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
• Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

VEGAN LENTIL SOUP

Steps:

• Place lentils in a bowl, cover with cold water, and pick out the broken ones that swim to the top. Drain.
• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, parsley, carrot, celery, 1 teaspoon salt, and bay leaves. Cook and stir for 3 minutes.
• Pour lentils and 8 cups water into the pot. Bring to a boil, reduce heat, and cook partially covered until lentils are soft, 30 to 35 minutes. Stir in mustard and red wine vinegar. Puree soup with an immersion blender until mostly smooth but some chunks remain. Season with salt and pepper.

VEGAN RED LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
• Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.

VEGAN TURKISH RED LENTIL SOUP

Steps:

• Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
• Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
• Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.

CHUNKY VEGETABLE LENTIL SOUP (GLUTEN-FREE, VEGAN)

Steps:

• In a large pot, heat olive oil, add chopped onions and sauté until onions are translucent and soft.
• Add minced garlic and sauté 2 more minutes.
• Add celery, carrots, potato, kale, paprika and herbs and sauté for a few more minutes stirring frequently.
• Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.).
• Add salt, infuse love and serve!

PRESSURE COOKER VEGAN RED LENTIL SOUP

Steps:

• Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
• Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
• Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.

INSTANT POT® VEGAN LENTIL SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve in bowls and sprinkle with parsley.

VEGAN INSTANT POT® RED LENTIL SOUP

Steps:

• Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender; blend until completely smooth.
• Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot®). Stir in red lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice.

RED & BROWN LENTIL SOUP (VEGAN)

Steps:

• In a large saucepan, mix the vegetable broth and tomato paste together and bring to a low boil.
• Add the salt, pepper, and lentils and simmer on low heat for 25-30 minutes or until most of the lentils have dissolved.
• Add the lemon juice and spices, and stir well.
• Add some water if the soup needs thinning (it most likely does, tomato paste gets thick).
• Serve and enjoy.

VEGAN LENTIL SOUP

Steps:

• Heat oil in a pot over medium-high. Add shallot, carrot, celery, cumin, coriander, and a pinch of salt. Cook, stirring, until vegetables have softened, 4 to 6 minutes.
• Stir in lentils, tomatoes, and 4 1/2 cups water. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until lentils are tender, 40 to 45 minutes.
• Stir in broccoli rabe (if soup is too thick, add up to 1/2 cup water); cook until tender, about 3 minutes more. Stir in red-wine vinegar, season with salt and pepper, and serve, with more pepper and a drizzle of oil.

CYPRIOT SOUR LENTIL SOUP (FAKES XITHATI) (VEGAN)

Steps:

• Pick over lentils and wash in several changes of cold water. Drain.
• Put lentils in a large pot with 8 cups water, spring onion, garlic if used, olive oil and parsley.
• Bing to a boil, cover pan and simmer on low heat for 1 hour or until lentils are soft.
• Put 1/4 cup water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. pour this gradually into the boiling soup, stirring constantly until thickened slightly.
• Add vinegar, sea salt and pepper to taste. Return to the boil and boil gently for 5 minutes. Serve with wedges of fresh lemon to squeeze onto individual portions and a fresh salad if wished.

SPICY VEGAN LENTIL QUINOA SOUP

Steps:

• Combine water, celery, lentils, quinoa, carrots, mushrooms, chili powder, cumin, and ginger in a saucepan. Cover saucepan and cook soup over medium-low heat until vegetables and lentils are tender, 45 to 60 minutes.

VEGAN LENTIL SOUP IN 20 MINUTES

Steps:

• Place lentils in pressure cooker. Peel carrot, onion and garlic cloves, seed tomatoes. Add the vegetables, whole, to pressure cooker along with bay leaves (it's okay if the tomatoes are cut in half).
• Add cold water or broth, salt to taste, paprika and herbs to pressure cooker and bring to boil, uncovered.
• When it starts to boil, place pressure-cooker cover and seal. When the pressure-indicator rises let cook 8 minutes.
• Turn off heat, carefully move handle to safe position to eliminate pressure. Wait for all steam to clear and open.
• Discard bay leaf. Transfer onion, carrot (careful, it's really soft), tomatoes and garlic to a mixing bowl and blend with hand-blender. You may have to quarter the onion to get the blender to work on it. Return pureed vegetables to lentils, mix well and serve with French bread.