Best Vegan Lentil Soup Recipe Nora Cooks Made Easy

There’s something truly comforting about a warm bowl of lentil soup, especially when it’s packed with flavors and made entirely plant-based. Nora’s Best Vegan Lentil Soup Recipe is a treasured secret that brings together wholesome ingredients and simple techniques to create a hearty, nutritious meal that’s perfect any day of the year.

Whether you’re new to vegan cooking or a seasoned pro, this soup offers a delightful balance of earthiness from the lentils, sweetness from the carrots, and a rich depth from the spices and herbs.

This recipe is not only incredibly satisfying but also budget-friendly and easy to prepare. It’s a fantastic way to boost your protein intake without any animal products, making it ideal for vegans, vegetarians, or anyone looking to eat more plant-based meals.

Plus, it reheats beautifully, so it’s perfect for meal prep or cozy leftovers.

Why You’ll Love This Recipe

Nora’s vegan lentil soup stands out because it combines simplicity with robust flavor. The lentils are cooked to tender perfection, absorbing the warming notes of cumin, coriander, and smoked paprika.

Fresh vegetables like celery, carrots, and tomatoes add texture and natural sweetness, while garlic and onions deliver a savory base. This soup is effortlessly filling and nourishing, making it a complete meal on its own.

Another reason to love this recipe is its versatility. It can be tailored to your taste by adding different herbs or extra veggies, making it a go-to for a variety of dietary preferences.

Whether you want a thick stew-like consistency or a lighter broth, Nora’s recipe adapts well.

Finally, it’s a recipe that makes your kitchen smell heavenly and your soul feel warm—perfect for chilly evenings or whenever you crave something wholesome and delicious.

Ingredients

• 1 cup green or brown lentils, rinsed and drained
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes, with juices
• 6 cups vegetable broth (low sodium preferred)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp crushed red pepper flakes (optional, for heat)
• 2 bay leaves
• Salt and black pepper to taste
• Fresh parsley or cilantro, chopped for garnish
• Juice of 1 lemon (optional, for brightness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Knife and cutting board
• Measuring cups and spoons
• Ladle for serving
• Fine mesh strainer (for rinsing lentils)

Instructions

1. Prepare the vegetables: Begin by finely chopping the onion, mincing the garlic, and dicing the carrots and celery. Set aside.
2. Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the onion and cook for about 5 minutes until translucent and soft. Stir in the garlic and cook for another minute until fragrant.
3. Add spices: Sprinkle in the cumin, smoked paprika, coriander, and crushed red pepper flakes (if using). Stir well to coat the onions and garlic, cooking for 1-2 minutes to release their aroma.
4. Add vegetables and tomatoes: Toss in the diced carrots and celery, stirring to combine. Pour in the canned diced tomatoes with their juices and cook for 3-4 minutes to let the flavors meld.
5. Add lentils and broth: Add the rinsed lentils to the pot, followed by the vegetable broth and bay leaves. Stir everything together, then bring the mixture to a boil.
6. Simmer the soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for about 30-35 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
7. Season and finish: Remove the bay leaves. Taste the soup and season with salt and black pepper as needed. For an added burst of freshness, stir in the lemon juice right before serving.
8. Serve and garnish: Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro. Serve warm with crusty bread or your favorite vegan side.

Tips & Variations

“For an extra creamy texture, blend a portion of the soup and stir it back in. You can also swap green or brown lentils for red lentils, which cook faster and give a smoother consistency.”

To make this lentil soup even more nutrient-rich, consider adding chopped kale or spinach during the last 5 minutes of cooking. It adds vibrant color and extra vitamins.

If you prefer a smoky flavor, try adding a splash of liquid smoke or a smoked vegan sausage sliced into the soup.

For a heartier meal, toss in diced potatoes or sweet potatoes along with the carrots and celery.

Nutrition Facts

Serving Suggestions

This vegan lentil soup is delicious on its own but pairs wonderfully with a variety of sides. Consider serving it alongside a fresh green salad for a light lunch or with crusty artisan bread to soak up every drop.

For a more filling meal, try it with vegan garlic bread or a side of roasted vegetables. Nora also recommends pairing it with her Marzipan Challah Recipe for a unique, sweet-savory combination.

If you love experimenting, this soup is a perfect starter before enjoying other hearty dishes like the Jamaican Minced Beef Recipes or a light, refreshing Kosher Sushi Salad Recipe.

Conclusion

Nora’s Best Vegan Lentil Soup is a wonderful addition to any kitchen repertoire. It’s wholesome, packed with plant-based protein, and bursting with flavor.

This recipe proves that vegan cooking doesn’t have to be complicated or bland; instead, it can be deeply satisfying and nourishing.

Whether you’re warming up after a chilly day or preparing a meal for family and friends, this lentil soup will quickly become a favorite. It’s flexible, easy to customize, and perfect for batch cooking.

Give it a try and experience the comforting embrace of a truly great vegan soup!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Lentil Soup Recipe Nora Cooks”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and nutritious vegan lentil soup packed with vegetables and warming spices. Perfect for a cozy meal any day of the week.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup dried brown lentils, rinsed”, “1 tablespoon olive oil”, “1 large onion, diced”, “2 cloves garlic, minced”, “2 medium carrots, diced”, “2 celery stalks, diced”, “1 teaspoon ground cumin”, “1 teaspoon smoked paprika”, “1/2 teaspoon dried thyme”, “1 can (14 oz) diced tomatoes”, “4 cups vegetable broth”, “Salt and black pepper to taste”, “2 cups fresh spinach (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, carrots, and celery; saut\u00e9 until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in cumin, smoked paprika, and thyme; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add lentils, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Stir in fresh spinach and cook until wilted, about 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “14 g”, “fatContent”: “4 g”, “carbohydrateContent”: “35 g”}}