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vegetable soup in bowl with spoon and towel

Easy Lentil Vegetable Soup Recipe

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This one pot, simple lentil vegetable soup recipe comes together in less than 45 minutes. It's a healthy and filling meal, packed with gut-friendly fibre and plant-based protein from the lentils to keep you feeling energized, even on the coldest day.
Course Main Course, Soup
Cuisine American
Keyword cherry tomatoes, lentils, Soup
Dietary Preference dairy free, egg free, Gluten-Free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 2 tablespoons extra virgin olive oil
  • 4 carrots diced
  • 4 stalks celery diced
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • ¼ teaspoon salt plus more for seasoning
  • freshly ground black pepper
  • 1 ½ quarts water
  • 28 ounce can diced tomatoes salt free
  • 1 tablespoon vegetarian beef-flavoured broth concentrate I used Better than Bouillon brand
  • 2 bay leaves
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 cup dried green lentils sorted and rinsed
  • 1 cup minced curly parsley for topping, optional


  • Heat oil in a soup pot over medium-high heat. Add onion, carrots and celery and cook, stirring occasionally, for 7-10 minutes until veggies begin to soften, turn glossy and start to brown.
  • Season with salt and pepper, and add garlic, stirring constantly so it doesn't burn, for one minute.
  • Add water, tomatoes, broth concentrate, bay, thyme, cumin, and coriander and let come to a boil.
  • Once boiling, add lentils and reduce heat to medium, maintaining a gentle boil to cook lentils for about 18-20 minutes, or until lentils are tender but firm.
  • Remove bay leaves, taste soup and adjust salt and pepper if needed. Divide among large soup bowls and sprinkle with parsley.


This soup will keep well for five days in the fridge, or in the freezer for one month. Simply reheat on the stove at a gentle simmer with extra water or stock if necessary.