Vegan Lentil Soup: How to Make it Without Meat

You don’t need much for a vegan lentil soup. We will show you which ingredients you need for this delicious meat-free version of the classic lentil soup and how this feel-good dish is prepared.

Vegan lentil soup: the ingredients

Our quantities are four servings.

  • 250 grams of brown lentils
  • A small onion and four large potatoes
  • A bunch of soup vegetables
  • 1-liter vegetable broth
  • 3 tablespoons oil
  • 3 bay leaves to cook with
  • Salt, pepper, and cumin powder (ready-made or ground up yourself)
  • Chopped parsley for garnish


Once you have all the ingredients together, you can start preparing the delicious, vegan lentil soup.

  • First, boil the lentils in plenty of water for about a quarter of an hour.
  • Meanwhile, peel the potatoes and cut them into small cubes.
  • Clean the soup vegetables and cut them into small cubes together with the onion.
  • Drain the pre-cooked lentils in a sieve.
  • While the lentils are still draining, add the oil to a large saucepan. Then sauté the soup vegetables and the onion a little.
  • Then add the potatoes and deglaze everything with the vegetable broth.
  • Add the drained lentils and bay leaves and stir all ingredients. Once the soup is simmering, turn the heat down to low to medium.
  • The soup must now simmer for at least 30 minutes. It is ready when the diced potatoes are soft. Remember to stir everything in between.
  • Finally, taste the soup with salt and pepper, and cumin before serving the soup.
  • Before serving, garnish the soup with chopped parsley and enjoy your vegan lentil soup.
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Written by Lindy Valdez

I specialize in food and product photography, recipe development, testing, and editing. My passion is health and nutrition and I am well-versed in all types of diets, which, combined with my food styling and photography expertise, helps me to create unique recipes and photos. I draw inspiration from my extensive knowledge of world cuisines and try to tell a story with every image. I am a best-selling cookbook author and I have also edited, styled and photographed cookbooks for other publishers and authors.

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