15 Plant-based Lentil Soup Recipes

These vegan lentil soup recipes are hearty, healthy, and easy to make. Packed with protein and fiber, they’re the perfect comfort food for cold winter days.

We also highly recommend downloading the Food Monster App  — with over 20,000 delicious recipes, it is the largest plant-based recipe resource to help you get healthy! 

1. Sweet Potato Lentil Soup with Coconut Milk

Source: Sweet Potato Lentil Soup with Coconut Milk

The earthy lentils paired with the inherently sweet potatoes create a lovely base that is perfectly enriched by savory garlic, onions, and a plethora of spices. No matter the season or weather, this Sweet Potato Lentil Soup with Coconut Milk from Kaylee Pauley is the perfect treat. It is filling, with depths of flavor and so delicious!

2. Moroccan Red Lentil Soup

Source: Moroccan Red Lentil Soup

Hearty and comforting Moroccan Red Lentil Soup is a filling and delicious dish for any night of the week. Warm African spices make this dish by Pavani Nandula extra special.

3. French Onion, Fennel, and Green Lentil Soup

Source: French Onion, Fennel, and Green Lentil Soup

This French Onion, Fennel, and Green Lentil Soup by Stephanie McKinnie is a twist on the classic French onion soup with the addition of French green lentils and crunchy fennel fronds. It has such a depth of flavor that will soothe your soul.

4. Lentil Lasagna Soup

Source: Lentil Lasagna Soup

A simple vegan Lentil Lasagna Soup. This easy and comforting soup by Caroline Doucet is packed with flavor and requires less than 30 minutes of work. Top it with vegan parmesan and you’ll have a delicious and nutritious vegan dinner.

5. Masoor Peanut Sauce Dal

Source: Masoor Peanut Sauce Dal

This particular Masoor Peanut Sauce Dal by Rakhee Yadav has roots in Indonesia and also draws inspiration from a traditional yellow lentil recipe that comes from the state of Gujarat in India. One of the main elements in this dish is the peanut sauce. This Masoor Peanut Sauce Dal recipe from Heavenly Vegan Dals and Curries by Rakhee Yadav combines both the Indonesian element and Indian spices to make it delightfully textured and delicious and is a perfect example of the versatility of dals!

6. Lentil Vegetable Soup

Source: Lentil Vegetable Soup

This Lentil Vegetable Soup from Christina Bedetta is incredible. In addition to flavor, it is packed with protein, iron, and fiber from the lentils, powerful antioxidants such as vitamin A from the carrots, and various healing properties from spices such as cumin, coriander, and garlic.

7. Kabocha Squash, Fennel and Red Lentil Soup

Source: Kabocha Squash, Fennel and Red Lentil Soup

This rich Kabocha Squash, Fennel, and Red Lentil Soup by Living Ayurveda incorporates the six tastes and yields a delicious, balanced Autumn meal. The fennel and fenugreek give it a maple-like sweet taste, while the red lentils provide protein and grounding nourishment with the squash. If you can’t find kabocha squash, butternut or pumpkin work as wonderful alternatives.

8. Tomato Basil Roasted Red Pepper Lentil Soup

Source: Tomato Basil Roasted Red Pepper Lentil Soup

This Tomato Basil Roasted Red Pepper Lentil Soup by Stephanie McKinnie is a comforting treat that can be served any time of the year. The red lentils provide the heartiness and the roasted peppers, tomato, and basil bring in comfort!

9. Simple Lentil Soup

Source: Simple Lentil Soup

A Simple Lentil Soup with an Instant Pot option! This soup by Caroline Doucet is packed with hearty lentils, carrots, celery, and a few pantry staples. It makes a large pot, so you’ll have leftovers for days or you can store some in the freezer.

10. 20-Minute Lemony Red Lentil Soup

Source: 20-Minute Lemony Red Lentil Soup

Sit back and grab a bowl of this comforting and nourishing 20-minute Lemony Red Lentil Soup by Patrica Granek. A 15-minute instant pot red lentil carrot stew recipe with a stovetop option. No need to work hard for this delicious meal! A hearty vegan family recipe with a refreshing lemony flavor. Perfect for those busy weeknights or lazy Sundays.

11. Red Lentil Soup with North African Spices

Source: Red Lentil Soup with North African Spices

A North African-style mix of coriander, cumin, ginger, cinnamon, black pepper, and cayenne brought warm complexity in minutes as we bloomed them in our pot after sautéing an onion. Tomato paste and garlic completed the base before the addition of the lentils, and a mix of broth and water gave the soup a full, rounded character. After only 15 minutes of cooking, the lentils were soft enough to be pureed with a whisk. A generous dose of lemon juice brought the flavors into focus, and a drizzle of spice-infused oil and a sprinkle of fresh cilantro completed the transformation of commonplace ingredients into an exotic Red Lentil Soup with North African Spices by America’s Test Kitchen.

12. Black Bean and Red Lentil Soup 

Source: Black Bean and Red Lentil Soup 

If you’re looking for an easy soup to make, this Black Bean and Red Lentil Soup by Wholesome LLC is the one for you! And made with all the ingredients you may already have in your pantry. If not, get them at your next grocery visit and save them for the end of the week because canned beans, canned tomatoes, and bagged lentils have a long shelf life.

13. Spicy Lentil Soup with Ginger & Coconut Milk

Source: Spicy Lentil Soup with Ginger & Coconut Milk

A delicious Spicy Lentil Soup with Ginger & Coconut Milk by Natalie Yonan! A nutritious soup that lights up your fall! Lentils are a great commodity for fast everyday food.

14. Pumpkin Lentil Soup

Source: Pumpkin Lentil Soup

This homemade Pumpkin Lentil Soup by Michele Elizabeth is easy and super hearty packed with carrots, potatoes and full of fresh flavors! Vegan and gluten-free.

15. Indian-Spiced Lentil Soup With Creamy Coconut Milk 

Source: Indian-Spiced Lentil Soup With Creamy Coconut Milk 

This flavorful Indian-Spiced Lentil Soup With Creamy Coconut Milk by Liz Moody waltzes the line between sweet and savory, with creaminess from the coconut milk. While most recipes cook garlic in the beginning, in this one, you chop it 20 minutes prior, which allows you to get the full benefits and flavor. The flavors of this soup only get better with time — so go ahead and cook a big batch every time you make it and enjoy it throughout the week.

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