Vegan Cumin Lentil Soup Recipe

Name: Vegan Cumin Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 carrots, quartered lengthwise and chopped; 5 celery ribs, quartered lengthwise and chopped; 1 large white onion, coarsely chopped; 2 1/2 cups green lentils, uncooked; 3 garlic cloves, minced; 2 tablespoons vegetable oil; 2 bay leaves; 2 teaspoons dried basil; 2 teaspoons dried oregano; 2 teaspoons cumin (to taste); 2 teaspoons sea salt; 1 teaspoon black pepper, freshly ground; 10 cups water

Servings: persons

5 carrots, quartered lengthwise and chopped
5 celery ribs, quartered lengthwise and chopped
1 large white onion, coarsely chopped
2 1/2 cups green lentils, uncooked
3 garlic cloves, minced
2 tablespoons vegetable oil
2 bay leaves
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons cumin (to taste)
2 teaspoons sea salt
1 teaspoon black pepper, freshly ground
10 cups water

1
Pour the lentils on a cookie sheet and pick them over, removing any pebbles or debris. Pour the lentils into a strainer and rinse thoroughly. Set aside while you chop the vegetables.
2
Heat the oil in a large stock pot over medium heat. Add the onions, carrots, celery, garlic, salt, pepper, oregano and basil. Stir to combine and let the vegetable sweat (to release moisture) for about 10 minutes, or until the onions begin to soften. If they start turning brown, back off on the heat.
3
Add the cumin, bay leaves, lentils and water. Stir well and turn up the heat. When the soup comes to a boil, turn it down to very low heat, cover and let simmer for 35 minutes.
4
Remove the bay leaves. Either use an immersion blender to lightly puree the soup, or scoop out a few cups and puree in a food processor or blender and return to the pot. Keep pureeing until you reach a desired consistency.
5
Add more salt and pepper to taste per bowl. The flavors meld very well overnight, so don't over-salt the pot.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 carrots, quartered lengthwise and chopped, 5 celery ribs, quartered lengthwise and chopped, 1 large white onion, coarsely chopped, 2 1/2 cups green lentils, uncooked, and more.

Yes, Vegan Cumin Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Cumin Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions