Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Best Lentil Soup Recipe - lentil soup in a white bowl on a wooden chopping board with white yogurt drizzled over soup with green chopped fresh parsley as garnish. White pitcher, decorative pumpkins and a fall mug on a round wooden tray in background. Fall towel throwen on wooden board and white container with fresh chopped parsley.

The Best Vegan Lentil Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

The Best Vegan Lentil Soup

This might just be the best vegan lentil soup ever, seriously! It’s incredibly easy to make, and the best part is that it all comes together in just one pot. Packed with brown lentils, hearty vegetables, and bold, warming spices, it’s the ultimate comfort in a bowl. If you’re a fan of onion soup, this recipe brings those same cozy vibes, with the added heartiness of lentils. It’s high in fiber, deeply satisfying, and absolutely delicious!

Ingredients

Units Scale

  • 11 cups unseasoned Homemade Chicken Broth (made by boiling 1 chicken breast in water for 1 hour)
  • 1 cup (24 oz) Brown Lentils
  • 1 1/2 tablespoons Cumin
  • 1 1/2 tablespoons Black Pepper
  • 1 tablespoon Salt
  • 1 cup chopped Celery
  • 1 1/2 cups of chopped Carrots
  • 1 teaspoon Paprika
  • 4 Onion Bouillon Mini Cubes - used Knorr Onion Seasoning Cubes
  • 1 teaspoon Tomato Paste
  • 3 large Brown Onions
  • Extra-Virgin Olive Oil - to saute

Garlic Yogurt Sauce

  • 3 tablespoons Plain Yogurt - (Low-fat yogurt was used in this recipe - see note below.)
  • 1 1/2 tablespoons Fresh Lemon Juice
  • 2 cloves crushed Garlic
  • pinch of Salt

Topping

  • 2 large (1 1/2 cup chopped) Onions

Instructions

  1. Start by making your unseasoned chicken broth. Place the chicken (such as a boneless, skinless chicken breast) in a large pot of water and bring it to a boil. Let it simmer for about 1 hour, or until the chicken is fully cooked and the broth is flavorful. Skim off any foam that rises to the top.
  2. While the chicken is boiling, rinse and soak the lentils in water; let them soak until you’re ready to add them later. Meanwhile, heat a bit of light olive oil in a large pot over medium-high heat. Add one chopped onion and sauté until it becomes soft and translucent. Then add the chopped celery and carrots, and continue sautéing for another 5 minutes, or until the vegetables are tender and fragrant.
  3. Drain the soaked lentils and add them to the pot with the sautéed vegetables. Pour in the chicken broth, then add your tomato paste, seasonings, and the onion broth (if using). Stir everything together, cover with a lid, and cook over medium heat for about 1 hour, or until the lentils are tender and the flavors have come together.
  4. Thinly slice 2 large onions lengthwise. In a pan, heat 4 tablespoons of olive oil over medium-high heat and sauté the onions until they become deeply caramelized and slightly crispy around the edges. This can take about 15–20 minutes. Once done, you can either use the onions as a garnish or stir them into the soup after it has finished cooking for an extra layer of flavor and richness.
  5. If you’re making the garlic yogurt sauce, go ahead and mix the yogurt with your garlic and any other ingredients you’re using—set it aside for topping.
  6. Once the soup is fully cooked, remove about 1 cup of the cooked lentils and vegetables and set them aside. Use an immersion (hand) blender to purée the rest of the soup directly in the pot until smooth and creamy. Then, return the reserved lentils and vegetables to the pot and stir to combine.
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Armenian

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://galoreofflavors.com/the-best-vegan-lentil-soup/