The Easiest Lentil Soup (Perfect for Vegetarians & Vegans)

The Easiest Vegetarian & Vegan Lentil Soup

The Easiest Vegetarian & Vegan Lentil Soup


Every Monday I make a pot of soup. That way, we can have soup for snacks and at least one or two meals throughout the week. When I make chicken soup, it’s usually meant to be eaten same day, since meat-based broths only last a for 2 or three days. But the pot-meant-to-last-a-week is a vegetarian option (like this one or this one) so that it lasts several days.


Since my 20-year old daughter is a vegetarian and a somewhat picky (and small) eater, soup that is chock full of nutrition, such as lentil, is a great option. It’s a bit selfish of me. If there’s a protein-packed soup in the fridge, I don’t have to cook a whole other main course for her (since most of our dinners are carniverous, growing teenage boys and weight lifting mom and all that.)


This lentil soup is the absolute best, especially if you are in love with middle-eastern flavours like I am.


AND… It LITERALLY takes 5 minutes to prepare (I know I’m always saying that, but this time I really mean it. There is almost NO PREP. Just throw it all in, bring to the simmer, and 30-45 minutes later it’s ready. It’s pretty hearty, so you can serve it as a meal with crusty bread and salad, or as a smaller portion starter. It also makes a great snack or post-workout ‘mini-meal’ (Me and my weird eating habits).


The Easiest Lentil Soup


What You’ll Need: 


About 2 cups of mixed lentils*, well-rinsed until the water runs clear


1 large field tomato, washed, and cored (just cut out the hard bit where the stem was)


1 large onion, peeled and both ends cut off


2 tbsp of middle-eastern soup spices** (or to taste) (I use Pereg, which you can get in the kosher section of the grocery store, Middle eastern grocery stores wil have something similar.)


1 tbsp salt, pepper to taste


8 cups of water


Lentil Soup Pereg Mixed Spices Bottle

Pereg Mixed Spices Bottle for Lentil Soup


What You’ll Do:


Put everything in a large dutch oven. Bring to the boil. Cover, and simmer on low for about 30-45 minutes, stirring occasionally. Add more water if the soup gets too thick. The lentils will break up and the onion and tomato will fall apart. Give them a good squish with a wooden spoon if they don’t. Taste for seasonings and adjust. Serve with a squeeze of lemon over top.


The Easiest Lentil Soup

The Easiest Lentil Soup


* I use a mixture of red lentils, green lentils, french lentils and black lentils. You can use just one kind, but I think the mix makes for better taste and texture. You can go to a bulk store and make your own blend. Rinse well or your tummy will not be your friend (nor will anyone else, if you get my drift.)


** The mixed spices for soup is a blend of turmeric, cumin, black pepper, cardamom, clove, and coriander


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