Hearty Lentil Soup

4.86 from 7 votes

This vegan Hearty Lentil Soup recipe is made in one pot on the stove top. It's cooked with carrots and brown lentils in a savory tomato broth!

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: Italian

Diet: Gluten Free, Low Lactose, Vegan

Keyword: vegan lentil soup, one pot lentil soup, lentil carrot soup

Servings:

Calories: 321kcal

Author: Christine Rooney

Ingredients

6 cloves garlic
1 onion any color
2-3 stalks celery
5-6 large carrots yields 3 heaping cups chopped
2 Tbsp. olive oil
1 tsp. Italian seasoning
1 tsp. sugar
1 ¼ cup brown lentils make sure brand is gluten free
5 cups vegetable broth
2 cups crushed tomatoes
½ tsp. kosher salt
½ tsp. pepper

US Customary - Metric

Instructions

Rinse 1 ¼ cup dried brown lentils with water to remove any dust or impurities (there is no need to soak the lentils first).
Mince 6 cloves of garlic and 1 onion (any color).
Dice 2-3 stalks of celery.
Peel 5-6 carrots and cut them into slices (yields 3 heaping cups carrots). Cut the carrot slices into quarters, making sure that all of the carrots are relatively equal in size to ensure that they cook evenly.
Place a cast iron Dutch oven (or heavy-bottomed soup pot) on the stove top and heat to medium high. Add 2 Tbsp. of olive oil to the pot.
Once the oil is heated, add the garlic, onions, and celery. Sauté the aromatics for 4-5 minutes, stirring occasionally.
Add the carrots, along with ¼ tsp. each kosher salt and pepper. Sauté the carrots for 5-6 minutes, stirring occasionally.
Add 1 ¼ cup brown lentils to the pot and sauté for 1 minute, stirring occasionally.
Add 5 cups vegetable broth, 2 cups crushed tomatoes, 1 tsp. Italian seasoning, 1 tsp. sugar, and ¼ tsp. each kosher salt and pepper. Stir all of these ingredients until completely combined.
Bring the soup to a boil. Once it is boiling, reduce to a low boil, cover, and cook for 45 minutes or so. Check the soup every 20 minutes or so to make sure that it is cooking correctly.
Cook the soup for about 45 minutes covered. The lentils and carrots should be tender, but not mushy when finished. Cook for an additional couple of minutes if needed.
This soup is very thick and stew-like in texture. Feel free to add a bit of vegetable broth or water if you prefer a thinner soup texture.
To Serve: Add some minced fresh herbs, such as chives, parsley, or cilantro (optional). Garnish with Parmesan or vegan Parmesan cheese (optional). Serve with warm, crusty bread or crostini (optional).

Video

Notes

Make sure that the brand of lentils you are using is gluten free if gluten is an issue for you. Lentils are naturally gluten free, but some brands process them in facilities with other non-gluten free ingredients and cross-contamination can occur.

Serve this soup with gluten free baguette or bread of choice if gluten free.

Nutrition