The Easiest, Most Delicious Gluten-Free & Vegan Lentil Soup You'll Ever Make
Hey friends! It's been a minute, hasn't it? Life has been throwing curveballs left and right, and sometimes, the only thing that truly comforts me is a big bowl of something warm, hearty, and… well, easy. That's where this particular recipe shines. It's my go-to, no-fail, "I need comfort, like, yesterday" lentil soup. Honestly, I think I've made this at least once a week for the past couple of months. And the best part? It's completely gluten-free and vegan, which means it's a crowd-pleaser no matter who's at your table.
I remember the first time I tried to make lentil soup. Oh, the mush! The watery blandness! It was a total culinary disaster. But instead of giving up, I tinkered, experimented, and finally landed on this magical combination. It's the perfect balance of earthy lentils, savory vegetables, and just the right amount of warming spices. And seriously, once you get the hang of this, it'll become your new weeknight best friend! Ready to dive in?

What You'll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon smoked paprika (or regular paprika!)
- Pinch of red pepper flakes (optional, for a little kick!)
- 1 cup dried green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 tablespoon lemon juice
- Fresh parsley, chopped for garnish (optional)
- Optional squeeze of lemon and vegan sour cream per serving.
Important: Ingredient Substitutions
- Olive Oil: You can use avocado oil or coconut oil instead.
- Lentils: Red lentils work too, but will break down more, making a thicker soup. Green or brown hold their shape better.
- Vegetables: Feel free to add other veggies you have on hand like zucchini, bell peppers, or potatoes.
- Spices: If you don't have smoked paprika, regular paprika will do just fine. Feel free to experiment with other spices like ginger or a dash of your favourite curry powder.
Let's Get Cooking:
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until they begin to soften, about 5-7 minutes. We're just looking for them to be a little tender here; they'll continue to cook later.
- Spice it Up! Stir in the minced garlic, cumin, coriander, turmeric, smoked paprika, and red pepper flakes (if using). Cook for another minute until the spices become fragrant. This blooming process really helps release their flavors. Don't skip this step!
- Introduce the Lentils: Add the rinsed lentils to the pot and stir them around, coating them with the spices and vegetables. Kind of like giving them a warm hug.
- Liquid Assets: Pour in the vegetable broth and add the diced tomatoes (undrained), thyme, salt, and pepper. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and let it simmer gently.
- Simmer Time is Key: Allow the soup to simmer for about 25-30 minutes, or until the lentils are tender. Depending on the type of lentil, the cooking time might be a little different. So, poke one or two to check. If it's too thick for your liking, add a little more broth or water at this point.
- The Final Touch: Stir in the lemon juice. This brightens up everything and really enhances the flavor of the soup. At this point, taste it and adjust the salt and pepper as needed.
- Dish it Out! Serve the soup hot, garnished with fresh parsley, if you like. I will sometimes add a dallop of vegan sour cream and a squeeze of lemon.
Tips & Tricks for Soup Awesomeness
- Make it Chunky or Smooth: If you prefer a smoother soup, you can use an immersion blender to partially blend it. I love mine (Immersion Blender), but a regular blender will work too, just be careful when blending hot liquid!
- Spice it up Again: Feel free to adjust the spices to your own personal taste. A pinch of cayenne or garam masala can add an exciting layer.
- Get Creative with Garnishes: A dollop of vegan yogurt, a swirl of pesto, or some toasted nuts or seeds are all delicious additions.
- Make Ahead Magic: This soup is even better the next day! Store any leftovers in an airtight container in the fridge for up to 4 days. This makes it a great weekday meal prep item.
- Double Duty Dinner: Want to turn this into a heartier meal. Add in some chopped vegan sausages.

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Gluten-Free & Vegan Lentil Soup
Prep Time:
15 minutes
Cook Time:
30 minutes
Yields:
About 6 servings
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp turmeric powder
- ¼ tsp smoked paprika
- Pinch red pepper flakes (optional)
- 1 cup dried green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- Fresh parsley for garnish (optional)
Instructions:
- Sauté onion, carrots, and celery in olive oil until softened.
- Add garlic, cumin, coriander, turmeric, smoked paprika, and red pepper flakes (if using) cook for 1 minute
- Stir in lentils and coat the lentils in the spice mixture.
- Add vegetable broth, diced tomatoes, thyme, salt, and pepper.
- Bring to a boil, then simmer for 25-30 minutes, or until lentils are tender.
- Stir in lemon juice.
- Serve hot, garnish with parsley (optional)
Recommended Products to Elevate Your Soup Game:
- For even cooking and easy cleanup: Dutch Oven
- To keep those veggies finely chopped: Chef's Knife
Alright, my friends! That's it! A hug in a bowl, ready for whenever you need it. I'm genuinely excited for you to try this. Let me know what you think, and if you have any fun additions or modifications, I'm all ears! Happy cooking!
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