Let’s be serious for a moment, how many people actually look forward to eating lentils? When you are at a restaurant, you think “get out of my way cheddar and broccoli, this lentil soup is going to be the highlight of my day!?” Exactly what I thought…no one. We all know people only eat lentil soup for the health benefits. Well not anymore! This delicious vegetarian lentil soup recipe tastes so good – you will actually want to eat it! Don’t worry, it is still super healthy!
My husband and I are on a bean kick (can you tell?), so are incorporating more beans into our diet. Black beans and chickpeas are our go-to beans. But we decided to mix it up and give lentils a chance. And we are thrilled because we truly look forward to eating this delicious lentil soup recipe.
Weather is heating up (thank goodness), but we needed to share one last soup recipe. This soup is too delicious to wait until next fall! We promise to have some fun summer salads to share too.Jump to Recipe
What Makes This Recipe So Special?
Lentils are magical! They may help reduce the risk of osteoporosis and colon cancer, moderate blood sugar, improve gut health, and reduce risk of heart disease. They are also high in antioxidants, protein, B vitamins, iron. The cherry on top…they are affordable! Don’t take my word for it – check out what Healthline and NutritionFacts have to say.
This delicious vegetarian lentil soup recipe is loaded with vegetables: carrots, asparagus, greens, and mushrooms (ok, they are fungi). The are a great addition because they have loads of nutritional benefits. They are vital to the recipe because they help distract from the lentils. Most lentil soup recipes make the lentils the spotlight. To me, this results in a mushy, bland soup. In this Lentil Soup You Will Actually Want To Eat recipe, the lentils still have a lead role, but the carrots, asparagus, and mushrooms provide a delicious texture variation. These veggies are softened, but still have a hint of a crunch to it. You won’t feel like you are simply eating a bowl full of beans.
This is embarrassing to admit…my husband does not love to eat greens (particularly kale). When there are bite size pieces in soups, he views them as “those leafy things that get stuck in your throat” (he is crazy). So I decided to hide them! Simply blend them with a bit of water and turn it into the broth.
Speaking of broth…I use water and season it myself instead of using store bought vegetable broth. I prefer it this way because I control the salt content. This is also a bit more affordable to make. I’m sure you can use store bought vegetable broth if you prefer, but I promise this soup is very flavorful without it.
A Quick FYI:
I switch between calling this vegetarian lentil soup and vegan lentil soup. It is both vegetarian and vegan (all things vegan are vegetarian, but not all things vegetarian are vegan). I use both descriptors because I think “vegetarian” is more commonly searched. But since it is also vegan, I want to make sure to give it credit.
A Few Notes About Lentil Soup You Will Actually Want To Eat (Vegetarian/Vegan)
- This vegetarian lentil soup recipe was inspired by Inspired Taste’s recipe; check out their version too!
- I use red lentils in this batch of soup, but I have also made it with green lentils. Both versions taste yummy.
- Use your preferred fresh greens – I have made it with spinach, kale, arugula, or a combination, and it is delicious every time!
- Find lentils next to the dried beans in your favorite grocery store. They are also in the health food section near the baking products (near the flaxseed and special flours). Bob’s Red Mill sells a good red lentil (not an ad, just a fact).
- Rinse the lentils before cooking. I have a small strainer so they don’t slide through. I have also used a coffee filter in the past (feel free to judge).
- Actually, rinse all of your veggies before cooking.
- I used baby carrots because that is what I had on hand. Cut your carrots, asparagus, and mushrooms into bite-size pieces.
- Life Made Simple says your can store vegan lentil soup in the freeze for 4-5 months. I usually store mine 2-3 months, but that is just my personal preference.
- Keep your meal vegan by eating Lu’s Small Batch Vanilla Cupcakes with Creamy Strawberry Frosting for dessert!