If you’ve been hunting for a soul-warming, nourishing, and downright delicious vegan soup, you’re going to adore this Vegan Lentil Soup with Greens and Potatoes Recipe. It’s one of those dishes I turn to when I want comfort food without any fuss—plus it packs a punch with wholesome ingredients that leave you feeling great. Trust me, once you try this cozy bowl of goodness, it’ll quickly become a staple in your rotation.
Why You’ll Love This Recipe
- Wholesome and Hearty: This soup is packed with lentils, potatoes, and greens, making it a filling meal that satisfies on chilly days.
- Simple and Flexible: The ingredients are easy to find, and you can customize it effortlessly to your taste or what’s in your fridge.
- Quick Comfort Food: Despite the hearty flavors, it comes together in under an hour which is perfect for weeknight dinners.
- Great for Batch Cooking: It reheats beautifully and freezes well, so you’ll have ready-to-go meals whenever you need.
Ingredients You’ll Need
The magic of this Vegan Lentil Soup with Greens and Potatoes Recipe lies in the harmony of simple, nutritious ingredients that boost flavor and texture. When shopping, aim for fresh vegetables and good-quality lentils to make the most of each bite.
- Olive oil or water: Using olive oil adds richness, but water works fine for a lighter version or oil-free diet.
- Onion: Diced for sweetness and depth; yellow or white onions both work great here.
- Carrots: Adds subtle sweetness and earthiness; diced small for quick cooking.
- Celery: Brings a fresh, crisp backbone to the soup’s flavor profile.
- Garlic: Minced to infuse a warm aromatic element that wakes up every other ingredient.
- Green beans: Fresh or frozen, these add great texture and color.
- Diced tomatoes: Use canned with juices or fresh Roma tomatoes to provide a tangy base.
- Baby potatoes: Diced small; they cook into a tender creaminess that rounds out the soup.
- Brown or green lentils: The star protein source; brown lentils cook faster, green ones hold shape better.
- Spices (paprika, cumin, curry): These add warmth and complexity—feel free to tweak quantities to suit your palate.
- Water or low-sodium vegetable broth: Use broth for extra depth, or water for a cleaner taste.
- Baby spinach or kale: Added at the end to keep the greens vibrant and fresh.
- Fresh lemon juice: A squeeze brightens the rich flavors and lifts the whole soup.
- Fresh parsley: Chopped, for garnish that adds herbaceous freshness.
- Salt and pepper: To taste—season gradually to get it just right.
Variations
I love making this recipe my own depending on the season or what I have on hand, and trust me, you can too! These little swaps really help keep the recipe exciting every time you make it.
- Sweet Potato Swap: I sometimes use sweet potatoes instead of baby potatoes for a subtle sweetness that my family adores.
- Herb Variations: Switching out curry and cumin for Italian seasoning or Herbes de Provence gives it a Mediterranean vibe that’s great for a change.
- Nightshade-Free: If you’re avoiding nightshades, just omit the tomatoes, paprika, and curry—using Italian herbs keeps it flavorful without them.
- Veggie Medley: I’ve swapped in frozen mixed vegetables when I’m lazy or in a pinch, and it comes out just as nourishing and colorful.
How to Make Vegan Lentil Soup with Greens and Potatoes Recipe
Step 1: Build Your Flavor Base
Start by heating the olive oil (or water, if you prefer) in a large Dutch oven over medium heat. Toss in your diced onion, carrots, celery, and garlic and sauté for about 5 minutes until the veggies are soft and fragrant. This is where the hearty base of your soup begins to come alive — don’t rush it! Then sprinkle in the paprika, curry, and cumin; sauté for another minute to toast those spices and really bring out their warmth. You’ll notice an amazing aroma filling your kitchen — that’s the flavor jackpot!
Step 2: Simmer the Soup to Perfection
Add in the green beans, diced tomatoes with their juices, diced potatoes, lentils, and your water or broth. Give everything a good stir so the lentils start mingling with the other ingredients. Bring the pot to a boil, then reduce the heat to low, leaving the lid slightly ajar to let steam escape — this prevents the soup from becoming too watery but keeps it moist. Let it simmer gently for about 30 to 35 minutes, stirring occasionally to make sure nothing sticks to the bottom. You’ll see the lentils soften and the potatoes become tender, turning the soup into a creamy, comforting bowl of goodness.
Step 3: Add the Greens and Finish
About 5 minutes before the soup is ready, stir in your baby spinach or kale. You might need to add a bit more liquid here — up to a cup — to keep everything soupy and luscious. Once the greens wilt down, squeeze in fresh lemon juice and season with salt and pepper to taste. That lemon angle really wakes up the flavors and balances the earthiness of the lentils and potatoes in such a refreshing way. Now you’re ready to ladle it up!
Pro Tips for Making Vegan Lentil Soup with Greens and Potatoes Recipe
- Soak Lentils for Faster Cooking: I sometimes soak lentils for 20 minutes before cooking to speed up the simmering time without sacrificing texture.
- Toast Spices First: Toasting your spices in the oil before adding liquids amps up their flavor dramatically — I never skip this step now.
- Keep an Eye on Liquid Levels: If the soup looks too thick, add more broth or water as it cooks; this helps keep potatoes and lentils from sticking and burning.
- Add Greens Just Before Serving: Adding spinach or kale too early can make them mushy and dull; stirring them in near the end keeps them vibrant and fresh.
How to Serve Vegan Lentil Soup with Greens and Potatoes Recipe
Garnishes
I always set out fresh chopped parsley and extra lemon wedges at the table. The parsley adds a pop of color and herbaceous brightness, and a squeeze of lemon before eating makes every spoonful pop with freshness. Sometimes I sprinkle in a little crushed red pepper for a kick too—your call!
Side Dishes
To round out the meal, I love serving this soup with warm vegan cornbread, crusty artisan bread, or even vegan naan. The bread soaks up the soup’s rich broth beautifully, and the contrast in textures is delightful. Plus, it’s perfect for dunking!
Creative Ways to Present
For special dinners, I like to serve this soup in rustic ceramic bowls topped with a swirl of coconut yogurt or a drizzle of good olive oil. Garnishing with microgreens or edible flowers elevates it and wows guests without much extra effort. It’s a simple way to make the humble vegan lentil soup feel extra special.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely and store it in airtight containers in the fridge for up to 4 or 5 days. The flavors actually deepen overnight, so leftovers often taste even better the next day.
Freezing
This Vegan Lentil Soup with Greens and Potatoes freezes like a dream. I portion it into freezer-safe containers or heavy-duty bags, label them, and store for up to 3 months. Just be sure to wait until the soup is completely cooled before freezing to keep everything safe and tasty.
Reheating
To reheat, I thaw it overnight in the fridge if frozen, then warm it gently on the stovetop over medium-low heat, stirring occasionally. You might want to add a splash of water or broth if it’s too thick. This helps the soup regain its fresh, vibrant texture—no mushy greens or overcooked potatoes here!
FAQs
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Can I use red lentils instead of brown or green lentils in this soup?
You can use red lentils, but their texture is different—they cook faster and tend to break down into a mushier consistency. If you prefer a thicker, creamier soup, red lentils work well, but they won’t hold their shape like brown or green lentils.
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Is it okay to substitute kale for spinach in this recipe?
Absolutely! Kale works great here. Just keep in mind it takes a bit longer to soften, so add it a couple of minutes earlier than spinach when cooking, or give it a little extra time to wilt.
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How can I make this recipe oil-free?
Simply replace the olive oil with water for sautéing the onions and veggies. It might take a little longer to soften the vegetables, but the soup will still be delicious and lighter.
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What if I don’t have all the spices on hand?
No worries! The spices add warmth and depth, but you can customize with what you have. Thyme, rosemary, or Italian seasoning mix are great alternatives that keep the soup flavorful and comforting.
Final Thoughts
This Vegan Lentil Soup with Greens and Potatoes Recipe is one I keep coming back to because it’s dependable, tasty, and wholesome. Whenever I need a meal that feels like a warm hug but is packed with nutrients, this is my go-to. I hope you find the same comfort and joy in it as I do—it’s just the kind of recipe to make you feel good inside and out. Give it a try and let it become a part of your kitchen favorites too!
Print
Vegan Lentil Soup with Greens and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This hearty vegan lentil soup is a nourishing, flavorful, and comforting meal perfect for any day. Packed with a variety of vegetables, protein-rich lentils, and fragrant spices, it offers a delicious and nutritious option for vegans and anyone looking for a wholesome plant-based dish. The recipe provides flexible cooking methods, including stovetop, Instant Pot, and slow cooker, making it easy to prepare according to your kitchen setup and time availability.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 2 – 3 carrots (about 1 cup), diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
- 1 can (14 oz) diced tomatoes with juices, or 2 – 3 roma tomatoes diced
- 1 lb baby potatoes, diced
- 2 handfuls baby spinach or kale
- 1/2 cup parsley, chopped
- Juice of 1 lemon
Legumes and Spices
- 1 1/2 cups dried brown or green lentils
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon curry powder
- Mineral salt and pepper, to taste
Liquids
- 1/4 cup water or 2 tablespoons olive oil
- 6 cups water or low-sodium broth, plus more as needed
Instructions
- Saute Vegetables: In a large Dutch oven or pot, heat 1/4 cup water or 2 tablespoons olive oil over medium heat. Add diced onion, carrots, celery, and minced garlic. Sauté for 5 minutes until the vegetables are tender and aromatic. Then add the paprika, curry powder, and cumin and sauté for 1 more minute until fragrant.
- Simmer Soup: Add green beans, diced tomatoes (with juices), diced baby potatoes, dried lentils, and 6 cups of water or low-sodium broth to the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot partially (askew). Let the soup simmer gently for 30 to 35 minutes, stirring occasionally, until the lentils and potatoes are tender.
- Add Greens: About 5 minutes before the soup is finished cooking, stir in the baby spinach or kale. If the soup is too thick, add up to 1 cup of additional water as needed. Then stir in the juice of one lemon and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley and an optional extra squeeze of lemon juice for brightness. This soup pairs wonderfully with homemade vegan cornbread, vegan naan, or artisan bread.
Notes
- Lentils: Green lentils take slightly longer to cook—add 5 to 10 extra minutes on the stovetop or 2 minutes in the Instant Pot.
- Herbs: Substitute the cumin and curry with 1 teaspoon thyme, Italian seasoning, or Herbes de Provence for a different flavor profile.
- Potatoes: For variety, swap baby potatoes with sweet potatoes or butternut squash.
- Night-Shade Free Option: Omit diced tomatoes, paprika, and curry. Substitute cumin with 2 to 3 teaspoons Italian seasoning, Herbes de Provence, or a mix of thyme, rosemary, oregano, and basil.
- Prep Friendly: Use 3 to 4 cups of frozen vegetable medley instead of fresh vegetables. Sauté onion and garlic, then add frozen veggies with the lentils and continue as directed.
- Storage: Leftovers keep refrigerated for 4-5 days in a covered container or frozen for 2-3 months in freezer-safe containers.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 270
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
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