A big pot of vegan lentil soup simmering on the stove is real comfort food. Simple ingredients, deep flavor and warmth in every spoonful.
Herb stepped back and squinted at the sign he had just painted. THE MONKEYPOT, the bold red letters announced across a plank of driftwood he had fished out of the river that morning. Something was missing. He added a small yellow sun in the corner and a few blades of grass beneath the lettering. Perfect. That looked nice.
Up north, the cold crept into his bones in ways he had never known. The ship that brought him and dozens of other tropical creatures had been caught in a storm, and now the sea back south was frozen solid until spring. The little mountain harbor had welcomed them kindly. Snow hares, mountain sheep, and elk were all sharing firewood and wool blankets, but still, pine forests were no jungle.
After a month of shivering, Herb and his new friend Felix, a snow ferret, hatched an idea. Inside a tiny hut, thick trunks and branches formed climbing beams, pine needles covered the floor like the forest bed, and an oven in the center kept the air warm and slightly misty from a steady drip of water onto the hot iron. It wasn’t the tropics, but it felt closer to home.
On a sturdy table just outside the entrance sat a wide pot, steaming steadily in the cold air. Felix’s lentil soup with a ladle resting beside it.
“Warm from the inside first,” he announced while banging the ladle against the pot.
The stranded tapirs and monkeys lined up early. Then the mountain sheep wandered over, curious. Even some snow hares followed, drawn by the scent. They sipped the thick soup at the door, then stepped inside, into wood, warmth and something green and familiar.
By nightfall, the pot had been emptied twice. Herb stood near the doorway, watching steam rise from bowls and drift into the cold air. The oven crackled behind him, the sign creaked gently above the entrance, and for the first time since the storm, the south didn’t feel quite so far away.
Ingredients for Lentil Soup
- Red Lentils
- Celery Root
- Carrots
- Onions
- Chopped Tomatoes
- Tandoori Spice
What type of lentils work best for vegan lentil soup?
I always use standard red lentils for this soup. You can also use yellow lentils. The most important thing is that they break down and become soft after cooking for a while, that’s what gives the soup its creamy texture. Lentils that hold their shape, like green, brown, black, beluga, or mung bean varieties, don’t work as well here because they won’t blend into the soup and can affect both the texture and taste of the dish. Classic red lentils are also the easiest to find and often the cheapest, so they’re very convenient to buy in bulk and keep in your pantry.
How much protein is in a bowl of vegan lentil soup?
Depending on the type of lentils and portion size, a standard bowl of this soup contains roughly 10–15 grams of protein. Red lentils are naturally high in plant-based protein, which makes this soup pretty filling. While there are dishes with even higher protein per serving, lentil soup is easy to eat in generous portions or enjoy more than once a day. That alone can add up quickly. It’s also relatively low in fat, especially if you don’t add much oil, and provides carbohydrates and fiber along with the protein. If you’d like to increase the overall calorie or protein content, you can always serve it with something hearty like this focaccia, garlic bread, or even a side of roasted chickpeas.
Is this vegan lentil soup meal prep friendly?
Lentil soup is very well suited for meal prep. You can make a big pot at the beginning of the week and store it in the fridge for several days. If you add fresh sides like bread, salad, or even different toppings, it won’t even feel repetitive. The soup may thicken slightly over time as the lentils continue to absorb liquid, so when reheating a portion, just add a splash of water and adjust the salt if needed. It will taste almost the same as on the day you made it.
You can also freeze the soup in smaller batches if you want to keep it longer than a few days. In general, this vegan lentil soup doesn’t require much active preparation anyway. Most of the cooking time is simply letting the lentils simmer until soft and tender, which makes it perfect for cooking in larger quantities.
What can I serve with vegan lentil soup?
In my opinion, it’s best enjoyed with a salty baked bread like focaccia. It’s also perfect for wiping the bowl clean at the end. Any kind of bread works, really, but something slightly crisp and soft on the inside pairs especially well with the creamy, flavorful soup. Fresh green or a tomato salad adds a refreshing contrast to the warm and dense lentil soup. And if you’re feeling a little extra, you can serve it with olives, sun-dried tomatoes, roasted peppers, or other antipasti on the side. That doesn’t just add flavor, but also atmosphere. With the right sides you’re not just having soup, you’re actually a Roman gladiator enjoying a well-earned, fancy post-workout meal.
How do I get maximum flavour out of this soup?
A common challenge when making soup at home is that it often turns out more bland than what you’re used to in restaurants. There are a few reasons for that. Restaurants often use very flavourful base stocks, take more time to build layers of flavour, and sometimes rely on ingredients like MSG to enhance everything.
There are a few simple things you can do at home though. Firstly, the longer you let it cook gently, the better the flavours develop. Roast your vegetables a little longer, let the soup simmer for a while, and if possible, even let it rest before serving so the flavours can fully combine. Also, don’t be shy with seasoning. Soup is essentially a large pot of liquid, so spices and salt can easily get diluted. A squeeze of lemon juice or splash of vinegar at the end can also make the flavours stand out more.
Delicious Protein-Packed Vegan Lentil Soup
Ingredients
- 3 Carrots
- 3 Onions
- 1 Red Pepper
- 1 quarter Celery Root
- 1 can Tomatoes Chopped
- 1½ cups/250g Red Lentils
- 1 tsp Thyme dried
- 2 tbsp Tandoori Spice
Instructions
- Chop the onions, celery root, red pepper, and carrots. They don’t need to be very small since the soup will be blended later.
- Heat a generous amount of olive oil in a large pot. Add the celery root and carrots first and sauté for about 3–4 minutes. Then add the onions and red pepper. Cook on medium-high heat for up to 10 minutes, stirring regularly, until the vegetables start to brown.
- Season generously with salt, thyme, and tandoori spice. Reduce the heat to medium, add the lentils, and stir well to prevent sticking. If you have a little extra time, let everything cook together for an extra 2–3 minutes..
- Add the chopped tomatoes and about 2 litres of water. Use the liquid to deglaze the bottom of the pot, scraping up any flavourful bits. Cover with a lid and let the soup simmer on medium heat for about 25 minutes, or until the lentils are soft and falling apart. Stir occasionally to make sure nothing sticks.
- Once the lentils are fully cooked, turn off the heat and let the soup cool slightly. Blend until smooth, then taste and adjust the salt if needed. Serve hot and enjoy.
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see! I absolutely love seeing your creations and interpretations of my recipes!
