Vegan Lentil Soup

This soup is easy to throw together and is a great way to fit in those veggie servings. I don’t really have much else to say about it, although I know other blogs will have several paragraphs dedicated to just how much their recipes are going to rock your socks, along with gorgeous pictures. I always scroll right past them to get to the actual recipe, so here it is:


1 tbsp olive oil

1 cup onion chopped

2 medium carrots chopped

2 celery stalks chopped

2-3 garlic cloves minced

Vegetable broth (32 oz)

1 can diced tomatoes (15 oz)

1 cup lentils

1/4 tsp thyme

1 basil leaf

1 tsp vinegar

Salt and pepper to taste

1 cup baby spinach leaves (optional)

Prep time: 10 minutes

Cook time: 20 minutes

Calories: 275 (2 cups)

Place oil in a large pot on medium heat and add onions, carrots, celery, and garlic. Stir until vegetables are coated in oil and slightly softened (about 5 min). Add vegetable broth, tomatoes, lentils, thyme, and basil. Stir until blended. Turn heat to high to bring to a rolling boil and cover pot. Lower heat to medium and simmer for 20 minutes or until lentils and vegetables are soft. Uncover, remove basil leaf, and add vinegar, salt, pepper, and spinach leaves if desired. Cook for 5 more minutes and serve. Makes 4-6 servings.

If needed, more water can be added to make it more “soupy” and less like a chili. I like it both ways. Classic lentil soup includes spinach, but for some reason I prefer it without and rarely add it. I also like to use diced tomatoes with garlic for a bit of extra flavor.

Categories Recipes

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