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This vegan lentil soup is velvety smooth, creamy, nourishing and only has 7 ingredients! Ready in less than 25 minutes, it's a one-pot high-protein, filling and delicious blended soup recipe.

This velvety lentil soup is bursting with nourishing ingredients (and only 7 of them!).

It's quick and easy to make and the results are a lightly spiced, thick and creamy soup that just happens to be a vegan soup.

It's filling enough to serve as a light dinner or perhaps alongside a sandwich or salad.

I love it on its own for a hearty and delicious lunch.

I served it with a sprinkling of chopped parsley and some mixed seeds for texture, taste and extra goodness, but of course, soup toppings are optional.

Soup

I tend to eat a lot of soup year-round.

It's such a great way to use up seasonal vegetables or any veggies that are getting past their best.

It's also super easy to make and there are myriad of flavours. And you can have pureed blended versions or hearty and chunky.

I usually have soup for lunch or dinner, but I'll even happily tuck into a bowl of breakfast soup too!

Some of my favourite soups are Kale Soup, Easy Tomato Soup, Vegan Laksa, Mexican Bean Soup and Carrot Sweet Potato Soup.

They're all really easy to make, vegan and full of tasty flavour. I also love this watercress soup from Jamie Oliver and this Black Bean Soup from Cookie and Kate which is another pureed soup.

If you have leftover red lentils, then use them up for dinner with my awesome (if I do say so myself!) Lentil Dahl recipe.

Why you'll love this recipe

Creamy, thick, filling and nourishing

Tastes delicious

Easy and quick to make

Only 7 ingredients

A creamy blended soup

Healthy

Dairy-free

One-pot recipe

Simple store cupboard ingredients

FAQs

How many calories in this recipe? 218 calories per bowl.

How much protein? 11g per bowl.

How many carbs are in this recipe? 33g per bowl.

Can I cook this lentil soup in a crock pot or slow cooker? Yes! Add all ingredients to the slow cooker and cook on low for 8-10 hours, or high for 4-5 hours.

Storage and Freezing Tips

How long will it last? Store it for up to 5 days, covered, in the fridge

Can I freeze this lentil soup? Yes. Freeze in single-serving portions for up to 3 months.

Special Diets

Is it gluten free? Yes, this soup is naturally gluten free.

Is it vegetarian? Yes it is. You can use cow's milk instead of vegan milk if you prefer.

This is also vegan

Step by step tutorial

Here's a simple photo tutorial so you can see how easy it is to make this delicious homemade lentil soup from scratch. Scroll down for the full recipe.

Saute the onion in oil for a few minutes until soft.

Stir in the carrot, lentils, stock/broth, cumin and milk (dairy free), and bring to the boil.

- Reduce the heat and simmer for 15 minutes or until the lentils are soft and cooked through. Puree with a blender, food processor or hand blender and serve.

- serve topped with fresh herbs and seeds.

If you're looking for more vegan soup recipes, be sure to check out my list of 25+ Vegan Soup Recipes!

Did you make this recipe? Please let me know how it turned out for you!

Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.

Kate x

Recipe

Vegan Lentil Soup This 7-ingredient vegan lentil soup recipe is velvety smooth, creamy and nourishing! Ready in less than 25 minutes, it's a high-protein and delicious soup. 5 from 20 votes Print Pin Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4 218 kcal Author: Kate Hackworthy | Veggie Desserts Ingredients 1 tbsp olive oil

1 onion chopped

5 medium carrots coarsely grated

3/4 cup (150g) dried red lentils uncooked

5 1/2 cups (1 litre) vegetable stock/broth

1/4 cup (100ml) milk dairy free, I used soy milk

1 tsp ground cumin To serve (optional) Chopped fresh parsley

Mixed seeds Instructions Heat the oil in a large pot over a medium heat. Add the onion and cook for 3 minutes until softened.

Stir in the carrots, lentils, stock, milk and cumin, then bring to a boil.

Reduce the heat and simmer for 15 minutes or until the lentils are cooked.

Puree with a hand held blender or food processor. Add more water to thin, if desired.

Ladle the soup into bowls and optionally serve with chopped fresh parsley and mixed seeds. Recipe Tips Note: The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used. Nutrition Information Calories: 218 kcal Carbohydrates: 33 g Protein: 11 g Fat: 4 g Sodium: 70 mg Potassium: 686 mg Fiber: 14 g Sugar: 6 g Vitamin A: 12850 IU Vitamin C: 10 mg Calcium: 92 mg Iron: 3.6 mg Tried this recipe? Mention @kateveggiedesserts or tag #veggiedesserts The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.