Vegan Lentil Soup (Super Creamy!)

Deliciously creamy vegan lentil soup. This filling and satisfying soup is just 6-ingredients and high in protein, gluten-free and super quick and easy.

This lentil soup is simply amazing! It has this wonderfully rich flavor and is so creamy you’ll swear it must actually have cream in it, but nope, nothing like that. It’s really just sooo good.

It’s also ridiculously quick and easy and has just 6-ingredients. One of them is a tablespoon of oil that you sauté with the onion. But if you’re oil-free, you can even omit this and just sauté the onions in a little water.

It serves 4 as an appetizer, or 2 as a main course.

It’s also 14 grams of protein per bowl if you’re serving it as an appetizer, or 28 grams of protein per bowl if you’re serving it as a main course! So it packs a protein punch in a most delicious and satisfying way. 

If you love lentils then definitely check out our vegan lentil curry and red lentil dal too! 

How To Make Vegan Lentil Soup

• Add chopped onion to a pot with some olive oil and dried cumin and sauté until the onions are softened. 
• Add chopped carrot and toss up with the onions and then add in the dried lentils and toss them with the carrots and onions. 
• Add in some vegetable stock and mix everything together. 
• Bring to the boil, reduce heat, cover the pot and simmer until the lentils are soft and cooked. 
• Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender then transfer the soup to your blender jug and blend it up in stages, returning to the pot once blended. 
• Serve into bowls and garnish with a sprinkle of black pepper. 

What Kind Of Lentils To Use In Lentil Soup

I used red lentils for this soup and was expecting that the result might be similarly red, but not so! As soon as they started to cook they turned yellow!

So I reckon you can use any color dried lentil you can find.

How To Serve Vegan Lentil Soup

Serve with a simple sprinkle of black pepper over the top and some delicious bread on the side and you have a really good high protein meal or a fabulous appetizer. 

If you want to be a real cooking superstar, well, you could make your own homemade whole wheat bread to serve with it. 

How To Store Vegan Lentil Soup

Keep leftovers stored in the fridge and enjoy over the next 3-4 days. This soup is also freezer friendly so you can definitely make up some to freeze and have later if you like. 

More Vegan Soup Recipes!

1. Vegan Carrot Soup
2. Vegan Potato Soup
3. Vegan Tomato Soup
4. Vegan Sweet Potato Soup
5. Vegan Pumpkin Soup
6. Vegan Butternut Squash Soup

Vegan Lentil Soup

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★★★★★

5 from 21 reviews

• Author: Alison Andrews
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 minutes
• Yield: 4

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Description

Deliciously creamy vegan lentil soup. This filling and satisfying soup is just 6-ingredients, high in protein, gluten-free, super easy, and simply delicious!

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Ingredients

• 1 Onion
• 1 Tbsp Olive Oil
• 1 tsp Cumin
• 2 Medium Carrots (chopped)
• 1 cup (200g) Dried Red Lentils*
• 4 cups (960ml) Vegetable Stock

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Instructions

1. Peel and chop the onion and add to a pot with the olive oil and cumin and sauté until slightly softened.
2. Add the carrots and toss together. Then add the lentils and toss together with the other vegetables. Finally, add in the vegetable stock and mix everything together.
3. Bring to the boil and then reduce heat, cover the pot and simmer until the lentils are cooked (they should be soft).
4. Take the pot off the heat and blend directly in the pot using an immersion blender. If you don’t have an immersion blender, then transfer to your blender jug and blend up in stages until it’s all smooth.
5. Serve into bowls and garnish with a sprinkle of black pepper.

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Notes

*You can use any color of dried lentils, it won’t make a difference to the outcome in terms of taste (though might make a difference in color). The important thing is that they must be dried lentils and not canned lentils.

*I haven’t found a consistent cook time on this, though it’s at least 20-25 minutes, just keep a check on the pot and when the lentils (and carrots) are soft, then it’s cooked.

*I haven’t found the need to add in extra salt as it’s quite salty from the vegetable stock, but of course add some salt if needed.

• Category: Appetizer, Gluten-Free
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 Serve (of 4)
• Calories: 251
• Sugar: 6.6g
• Sodium: 516mg
• Fat: 4.1g
• Saturated Fat: 0.5g
• Carbohydrates: 41.3g
• Fiber: 7.6g
• Protein: 14g

Keywords: vegan lentil soup