1-Pot Everyday Lentil Soup

Loved this, one of my favorite lentil soups to-date! Added a big squeeze of lemon at the end and it gave it just the pop it needed. Definitley adding to my rotation

I forgot to mention we served this last night with your “The Best Vegan Gluten-Free Cornbread.” (my son tried to eat almost half of it. lol) Today I ate the leftovers with leftover “8-minute sweet potatoes.” It was to die for!

Dana, this dish is always delicious but over the years our family has found that sometimes it sings more than others. I have recently found that the Broth, potato and type of onion used makes a HUGE difference!

Here is what my family has decided is their favorite! The shallot is a MUST. Onion works but the shallot… wow, packs a flavor punch. We omit celery and Thyme due to allergies and flavor preference. The rosemary is perfect! We now use only red potatoes instead of gold for flavor and texture. And for greens we have found a love for lattice kale. Again for flavor and texture. Finally for veggie broth we use homemade or Sprouts brand or Good & Gather brand. We end up using about 6 cups because my daughter is a broth fiend. Again, thanks for this dish. It’s a family favorite!

Enjoyed this soup a lot, with butternut squash instead of potatoes. Found it filled me up well for the rest of the day.

Made it, followed it, loved it, keeping it.

I made this last night for dinner. It was great! I added 1 extra cup veggie broth and 1 cup water toward the end (ran out of broth at that point), otherwise it would have been too dry. I added tomato paste and nutritional yeast as I see some have suggested in the comments (it was a bit bland without). Also, I used a white onion because I don’t usually have shallots on hand. Finally, I served my husband’s portion and then I added the kale to the rest of the soup for 4 minutes (he’s not a big kale fan). I paired it with a nice homemade vegan whole grain bread. Hit the spot on a snowy evening!

I keep a weekly rotating soup for my three year old, it is the perfect way to get a packed bowl of veggies and fiber all in one and lentils are usually my go to ingredient. We all enjoyed it so much, it is my favorite lentil soup so far. I’ve tried a smoky chickpea, a lentil tortilla soup, and a slow cooker lentil soup recipe, but this one is so much more effortless while staying flavorful and hearty! I definitely used olive oil to sauté my garlic and ended up using onion as well (no shallots on hand) a total of 6 cups of broth since I like my soups more liquid-y. I somehow missed the kale/greens despite it being in the photo! I’ll have to try it next time I make it. Once served I sprinkled a little cayenne and toasted a buttered up sourdough slice. I’m looking forward to remaking as it’s already completely gone. Great recipe!

Approaching 60,
My first attempt ever at making something Vegan/Vegitarian.
Followed the recipe to the letter, used coconut oil initially fearing my lack of skills would be immediately ruin the effort.
Absolutely delicious, so happy with my first ever.
Thanks for the recipe and for showing me the entry door.

I made this soup today and just LOVE it! SO delicious! I sauteed the aromatics in olive oil, used Kitchen Basics vegetable broth (a heartier, more flavorful broth than other brands I have tried); and especially enjoyed the fragrance and robust flavor provided by the fresh sprigs of thyme and rosemary. I included celery stalks but did not dice them as I like the flavor imparted in the soup but not eating it – so removed them when soup was done, along with the sprigs. Hearty and tasty and I like that it is not tomato-based like so many l lentil soups.

Delicious! I used turnips instead of potatoes for higher nutrition and it was so yummy! Added nutritional yeast and fresh lemon juice at the end. Will be making again! Your flavors are always amazing!

Made this last night and was initially unimpressed with the lack of flavor. But THEN: I added a quarter cup of nutritional yeast and a half cup of vegan parmesan and tah dah! Flavor. Those ingredients woke up all the goodness of everything else in the pot. Almost threw the recipe out but now I’m going to make it again

Thank you for a vegan lentil soup recipe that actually is delicious! Cooked I used the Instant Pot, added some pearly barley so it’s more a stew than soup, totally yummy. This is filed under my favorites list.

Made this tonight- so comforting and good! Made verbatim except I used 1/2 a red onion instead of shallot (what I had on hand) and used Veggie Better Than Bullion for the broth. I added 1 heaping tbsp each of both tomato paste and nutritional yeast when I added the broth. The finished soup has plenty of flavor, but could even add more tomato/yeast if you want a super concentrated broth. Lentil soup is my go-to comfort meal and I’ve tried so many recipes- this one is now in my top 2 faves. Can’t wait to make the homemade veggie stock tomorrow for future soups!

Simple, comforting, flavorful, nourishing, versatile. So good. She does not miss.

Great recipe! Thanks for posting. I made it in the crock pot. Put everything except the kale in to start. high for about 4 hours (probably could have gone a little longer but i like my veggies still a little firm) or low for a good portion of the day. Added the kale with about 20 min left and it worked perfect.

My family and I made this recipe together and loved it (highly recommend with skillet cornbread) – a new fave as we head into cold weather season. Thanks a bunch!

This soup was amaziiiing.

I didn’t use any greens lol nor carrots. I did add the potatoes , the lentils, onions, garlic + red and yelow bell peppers + tomato sauce. For herbs I used Italian seasoning, salt, black pepper, oregano. At the end I added a bit of hot sauce to make it spicy :)
Once served some chopped up cilantro and sour cream on top and ta-dah!!!

Excellent recipe that allows lots of flexibility! I added extra lentils because I like my lentil soup denser and wanted to use up my supply. I also tomato paste and nutritional yeast at the end to give it umami as suggested by Dana in the comments below.

A favorite of mine. I made this many times last winter and spring. Today is dreary and cold, and I’m excited to enjoy this for dinner once again!

BEST lentil soup recipe. Loved it! In fact, it’s really the only lentil soup I’ve enjoyed eating!! The carrots and potatoes and rosemary added greatly to the soup. All family members enjoyed this. Thank you!!!

LOVED this recipe! This nourishing recipe is easy to digest, easy to make, and SO delicious! Just want I needed. I added some broccoli, a couple dashes of acv and coconut aminos at the end. YUM!

So delicious! I made the broth, and followed the recipe exactly as written! However I did cheat and use pre cooked lentils from Trader’s Joe’s. I put them in after the kale for 5mins. Served over brown rice. 10/10 recommended and will make again. Thanks for the veggie scrap saving idea! I started my freezer bag today!!

This soup is so delicious and easy to make. I used my food processor to make it quickly and the thinly sliced carrots and celery really make a nice texture. I cooked it with my homemade bone broth and it was not only delicious, but so nourishing. Thanks for another great recipe!!!

The flavor was pretty bland…any ideas on how to make this taste better?

Added the juice of a lemon at the end. Really easy and delicious.

I did make this in the Crock-Pot, and it’s so good, I’m making it for a third time today! I made a pot for my parents who also loved it. 8 hours on low seems to work perfectly. I used to hate all sorts of vegan protein besides tofu, so it’s nice that I have found a lentil recipe that I love ☺️

Soups are tricky for me, as they’re often too salty or not flavorful enough, or just not a substantial meal for me.

I am not entirely sure what magic is in THIS soup, but it was completely delicious and satisfying! I used no oil, 3/4 yellow onion, the dried spices, and a bit more potatoes than called for.

I aim for whole-food, plant-based oil-free most of the time and always appreciate your inclusion of an oil-free option. You’re the absolute best!

My entire family was screaming for more! They absolutely loved it! I massaged the kale before adding to get rid of the bitterness. Will definitely be making this again and again❤️

Hands down the best homemade lentil soup! (Keep in mind I am practicing going vegetarian)The taste was so indulging! For starters, I DISLIKED lentils! Simply unappealing to me. Then one day I had the most wild craving for them. I decided to jump online and so some research of my own on different recipes. Of course there is plenty out there, however, this one in particular caught my eye. I decided to give it a try as I trusted my instincts. I made a pot for my boyfriend and his friend and I simply died! It was so flavorful at the same time packed with nutrients! They both loved it! I am online today writing this review because it is my 4th time making it! =) Gratzi~~

Delicious!!! I’m slowly incorporating new foods into my palette and this was my first time trying lentils. So so so so good.

Made this soup several times. Often like to add/use whatever we have at home. Today we changed the carrot to zucchini, and half chickpeas instead of lentils. Delish!

Loved this recipe !! Thanks so much ! I didn’t have kale or any greens so I added some green cabbage 2 minutes after the potatoes .. also didn’t have celery but it still tastes amazing !
I also only had 2 cups of veggie broth so I subbed the other 2 plus another 1 with mushroom broth ! Super easy to make and super tasty!
Thanks again !!

I’ve been making this soup for the past year and it’s constantly a household favourite. Absolutely delicious, packed with tons of flavor, and my favorite part is that it’s easy and healthy. Thank you for sharing this recipe with my family ♥️

I love this recipe! My favorite part is using as a foundation to experiment with other ingredients, herbs, sauces, etc. Always comes out great and keeps for a week easily which has been great during quarantine.

Made this today for Sunday lunch. Absolutely Delicious!

I soaked my green lentils for 3-4 hours (for improved digest ability) and then cooked in a pressure cooker under full pressure for 7 minutes with natural pressure release. I replaced the shallots with onion and used my homemade veggie stock. I increased the stock by 1-2 cups as I found it to be too thick.

Will definitely be making again. Thank you

I made this tonight for the first time, and it will NOT be the last!! I subbed cooking onion because I didn’t have shallots, and I used homemade veggie stock. I also doubled the amount of lentils, and cups of broth (because I love left overs!) and I’m so glad I did, because this will be so good again tomorrow! I took pics and will be posting to IG tomorrow, I’ll be sure to tag!!

Thanks for the great recipe!

This soup is really good. I can’t have onion or garlic so I left those out and just used more celery and added a sprinkle of asafetida to the vegetables as they sauteed. I used marjoram instead of rosemary/thyme. For the broth I use the “brilliant bouillon” from Mikoyo’s Homemade Vegan Pantry book (and in that I use a super dark, 3-year chickpea-barley miso). I think during the covid19 quarantine I’ve made this soup 7 times so far, including tonight, and it’s just a really good, satisfying meal!

It was soooo delicious !! My parents were so impressed. This was our first time eating lentils and it was awesome. Thank you:) So happy it has all the nutrition facts too. A step to eating more plant-based for sure.

Just made the soup and it turned out delicious! Added frozen spinach and blitzed some of it for a thicker consistency. Looks almost like a stew now but that is exactly how I like it. Another fabulous recipe, thanks!

Yum – this was really tasty. I added lemon juice (highly recommended) then blended half in the vitamix and then poured that back in to give it a creamier texture. I also garnished it with coconut cream and cilantro. Everyone loved it and went back for second and third servings.

Love your recipes, especially now – because they are about general process, and substitutions work. I didn’t have enough potatoes, I had no vegetable broth, added half a can of italian grape tomatoes and water instead. Not having fresh spices, used a blend with rosemary, thyme, marjoram and savory. Added collards (pre-softened). It all worked and I now have a recipe to vary again and again depending on what’s available.

Ended up taking me more time because I didn’t add the liquid all at once, so I was in effect stopping the cooking every time I added it. You can tell I don’t regularly cook ….

This recipe was super easy to make and all the ingredients were quarantine staples I have around my house. It has more flavor then I was expecting. Definitely making this again!

This soup was great! So satisfying. I cooked it in the instant pot – as I saw elsewhere, 15 minutes at pressure was perfect. I added vegan ground round in the pot, and I served it with parmesan in the soup and biscuits on the side.

This turned out so good, and was super easy!!
I made this soup and used ground sausage! (The store didn’t have ground beef so I ended up with ground Italian sausage). It turned this yummy soup into a spicy stew, as the meat and lentil combo make it pretty hearty.

Whoops forgot to add a rating to my review! Easy five stars, will make again for sure :)

Loved it! So easy to make. I added one cup one cooked quinoa to it because I had some extra in my fridge and I didn’t have quite enough potatoes. It turned out great :) Thanks for this recipe!

I make this every now and then and it’s super delicious! I love eating it with some bread and cheese. Personally, I like cooking the kale longer, and sometimes I skip the lentils since I don’t always have those on hand, but the soup tastes amazing anyway. I love how versatile this recipe is.

5 stars!

Delicious and versatile. Made this in the instant pot, like an earlier review suggests, 15 minutes high pressure. I used portobello mushroom in place of carrots. Yum!

This is a great go-to if you want a simple hearty meal without turning on the oven.
I also found it great for using up food items I had that were about to expire. This resulted in tweaks of the recipe, but it still turned out delicious.

~My Substitutions~
-Sweet potato instead of Yellow potato
-Red lentils instead of Green lentils
-Frozen spinach instead of Kale
-I only had 1 cup of Veg Broth so I added 1 cup of aquafaba and 2 cups water

~Impromptu Additions~
-Hemp Seeds
-Chickpeas
-Chili flakes for some heat

Thanks as always for another amazing recipe :)

Absolutely Fabulous soup Dana, dont know what I would do without your healthy recipes.

I opted for chicken stock for added immunity benefits over the vegetable stock and it was so lovely with a buttered wholegrain soft roll :)

Like everything I’ve tried from here, this is wonderful and easy and delicious as heck I used sweet potatoes and thinking that I should balance it I swapped the thyme for a tablespoon of chili powder and a teaspoon of Chipotle powder. What a great spicy kick!

Thank you so much for making me a confident chef!!

This recipe was perfect for a pregnant mumma looking for a wholesome dinner. I used organic veg where I could and lentils. I added cumin, pumpkin and used thyme. So easy and absolutely delicious recipe. Thank you for sharing.

This recipe is one of my go-to weeknight meals! I’ve made it so many times that I have the recipe memorized and absolutely love it :) the flavor, comfort and nutrition is the best combo. Thank you!! ❤️

Hello from Canada!
This recipe is DELICIOUS!!
My entire family loved it, including my picky eaters and we now love curly kale.
Very filling – meaning it carried us until super.
I did a second batch and changed spices for cumin and added spicy chorizo. Again the dish was a hit on our home. This recipe is versatile and a keeper!
Thanks and we look forward to trying out more of your recipes !

I loved this recipe easy to follow.its so yummy how it’s turned I ate like was in competition with someone ??thank you?

Delicious ? The only thing I’d do different next is add more vegetable broth when adding the potatoes.

I made the soup this afternoon and it came out good, not great. Yours looks like it has a tomato base. I used sweet potatoes instead of regular potatoes, I added some chicken stock and I also used peas and corn. I even used a splash of Worcestershire sauce but it still seems like it is lacking something. I may add some tomato paste and see how that works. I wish I could post a picture on here. It looks delicious. It just needs a little kick of some sort !

Loved this recipe. Basic prep but abundant in flavor. I added some extra salt, a bit of curry powder and a bit of turmeric (but I have no doubt it would be delicious as written.) We doubled the recipe and the left overs have been great to take to work and freeze for later! Thanks for another wonderful recipe.

I made the soup 2 weeks, it was delicious!! Everybody in my family love it. I was ask to make it again. So by popular demand. I will make it today?. The recipe was easy to fallow. Thank you!

I make this for my family at least twice a month and my kids love it. We serve it over rice and I make vegan bread rolls, amazing.

So, my husband and I are NOT Vegan but my daughter and her husband are. They are expecting 1st baby and I was looking for freezer meals. I doubled the recipe and made it for dinner to then freeze the rest to put in her freezer. It was a good soup, and the lentils are definitely needed to thicken the soup, what we didn’t care for was the rosemary. I only used 2 sprigs even though doubling would have called for 4 but it was way too overpowering. Will make this again, but without the rosemary. It made the soup sweet instead of savory for us.

Great!

I just made this soup. It was so delicious and really easy. I followed the recipe. Used the shallots and garlic. Boxed vegetable broth and dried herbs instead of fresh. And it was all good. Added a little curry powder too. Doubled the recipe and was glad I did. Now I’ll have plenty for lunches this week!

Just made this for the first time! I may have taste tested a whole bowl. :) I followed the recipe exactly. Only small differences, I only had dried thyme and I used store bought broth. This is the first meal that has tasted good to me for weeks. I am in my third pregnancy and first trimester. I will be eating this every day since it’s nutritious and actually settles well. Thanks for another great recipe!

This recipe was delicious and way more flavorful than I anticipated – in the best way! I added tomato paste right before deglazing with red wine; I also added green peas at the very end. So good, hearty & healthy!

Hi from Toronto!

I just made this and it was DELICIOUS and super easy! I’m a new grad student so im always looking for simple and hearty meals – this came out fantastic and made my whole house smell good.

Thank you for sharing and I can’t wait to make more of your recipes!!

So good! This is perfect for our small group right now because 1) it’s cold and rainy every day lately & 2) we are doing the Daniel Fast together for Lent.

I added English peas and may throw some kale in a bit before we eat tonight. Im also feeling in need of extra coziness, so I added in curry and a little coconut milk.

I love all of your recipes! ThAnks for sharing them with us!

I made 2 batches of this soup: In both batches, I substituted a medium sweet potato (instead of red skinned potatoes), I used rosemary and thyme and I used Lacinato kale. However, for one batch, I used water instead of oil and I omitted the celery (I don’t like celery). I enjoyed both sets, with and without celery. I also divided my batch into 4 servings for lunch for the week. I will definitely make this soup again.

Loved it!
I made this for my vegan daughetr and my fussy father when they came to lunch and it went down well.

I added soaked split peas which gave it a lovely additional texture.

I’ve liked both of the recipes that ive tried from you now & look forward to trying more.

Just made this soup tonight! Truly came out amazing and the family loved it. I used the recipe for the broth base and just added a little cumin and some curry spice to add a little extra wow factor. Prep time was a little longer but not by much. Overall about an hour from start to finish (not counting making the broth). Plated with rice in the center using a 2/3 measuring cup to form white rice into a nice shape and garnished with fresh cilantro with the soup poured around. Looked and tasted phenomenal!!

@ballerinafarm shared this recipe on IG the other day and I’ve just made it and it’s THE BEST dish I’ve made in a long time! Totally divine!

I made this tonight as our meatless meal. I didn’t have any potatoes so substituted sweet potatoes. Served with a crusty french bread. It was absolutely delicious and I will definitely make it again.

I’ve made this twice and it’s the perfect winter meal. I subbed the potatoes with sweet potatoes the first time because it was all I had (it was delicious). The second time I added some red pepper flakes to add some heat and some tomatoes to add some acid. I also squirt a bit of lemon on top when I reheat.

AMAZING!

I agree with some other comments here.

1) Preparation took longer than stated, but I am okay with this.

2) I had to use a fair bit more water. I added an extra cup, but it needed more for it to really be a “soup”.

3) I used vegetable stock rather than the recipe for vegetable broth. The final product might have been a little bland because of this. I used sage, rosemary, and thyme. Maybe I didnt use enough?

4) Ate with rice. Was certainly very hearty and filling. Cheap way to cook lunch for the next week.

I will probably use this recipe as a base to experiment with. Needs more flavour, more water, maybe using the veg. broth recipe. For me it needs a bit of a kick or a deeper, earthier umami.

But I did like it! :)

This soup was delicious and filling! I had to add quite a bit of extra water during cooking and added some cumin for a bit more flavour. I didn’t have any kale on hand, so used spinach instead. It turned out very nice and I will definitely be making it again.