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5 from 15 votes

Hearty Vegan Lentil Soup

This hearty vegan lentil soup is an easy dinner recipe, perfect for Meatless Monday or a healthy, inexpensive dinner recipe!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 280kcal
Author: Liv


  • 1 Tbsp. cooking oil (I use grapeseed or avocado oil)
  • 1 medium yellow or white onion, chopped
  • 3 medium carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1/2 lb yellow potatoes (approx. 2-3 small potatoes), diced into small cubes
  • 1 1/2 cups green or brown lentils, rinsed
  • 28 oz. diced tomatoes, undrained
  • 1 quart (4 cups) vegetable broth
  • 2 cups water (add 1 extra cup if you like thinner soup)
  • 1 tsp. each salt, black pepper, garlic powder, ground cumin, & dried thyme
  • 1 cup fresh spinach or kale, chopped
  • 1 Tbsp. lemon juice (approx. 1/2 lemon)


  • Place a medium or large pot on stove over medium heat. Add cooking oil and chopped onion. Cook for 5-6 minutes, until onion is tender. 
  • Add chopped carrots, celery, potatoes, lentils, diced tomatoes, vegetable broth, water, salt, pepper, garlic powder, cumin, and thyme. Turn heat up to high and bring soup to a boil. Turn heat back down to medium-low and lightly simmer for 25-30 minutes, or until lentils and potatoes are both tender.
  • Run a potato masher through the soup (or use a fork) to lightly mash some of it to thicken. Chop fresh spinach or kale. Add spinach/kale and lemon juice to the soup and allow the greens to wilt. Enjoy!
  • Store leftover soup in the fridge for up to 5 days, or freeze in large containers or pint-size mason jars for individual servings up to 3 months. 


Serving: 1serving | Calories: 280kcal | Carbohydrates: 49g | Protein: 16g | Fat: 2g | Sugar: 7g