New this month
Get the Allrecipes magazine

Vegan Lentil Soup

 made it  |  0 reviews   |   photos

"You'll be amazed how much flavor you get just with vegetables, legumes, and herbs. This simple, clean eating lentil soup with brown lentils is vegan and tastes great."
Added to shopping list. Go to shopping list.


1 h 3 m servings 202 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place lentils in a bowl, cover with cold water, and pick out the broken ones that swim to the top. Drain.
  2. Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, parsley, carrot, celery, 1 teaspoon salt, and bay leaves. Cook and stir for 3 minutes.
  3. Pour lentils and 8 cups water into the pot. Bring to a boil, reduce heat, and cook partially covered until lentils are soft, 30 to 35 minutes. Stir in mustard and red wine vinegar. Puree soup with an immersion blender until mostly smooth but some chunks remain. Season with salt and pepper.


  • Cook's Note:
  • You can also use dried green lentils for this soup.

Nutrition Facts

Per Serving: 202 calories; 4 g fat; 30.6 g carbohydrates; 11.7 g protein; 0 mg cholesterol; 405 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0