Name: Damn Good Vegan Lentil Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 3 tablespoons olive oil; 3 medium carrots, diced; 1-2 ribs celery, diced; 1 large yellow onion, diced; 2 teaspoons kosher salt, divided; 4-5 cloves garlic, finely chopped or grated; 1 heaping tablespoon ground cumin; 2 teaspoons sweet paprika; 1 teaspoon ground turmeric; ½ teaspoon ground black pepper; ½ teaspoon cayenne pepper; 2 bay leaves; 1 ¼ cup brown or green lentils; ½ medium butternut squash, diced into ½-inch cubes; two 14-ounce cans crushed fire-roasted tomatoes; 8 cups vegetable broth or stock; 2 cups packed shredded kale; 2 lemons, juiced

Jump to Recipe·5.3 from 28 reviews

There’s nothing quite like sitting down to a bowl of comforting, soul-hugging Damn Good Vegan Lentil Soup. This hearty meal is loaded with colorful vegetables, warming spices, and protein-rich lentils—all simmered together to create a stew that’s as nourishing as it is flavorful. Whether you’re veg-curious or a plant-based diehard, this might just become your new favorite staple for cozy lunches and family dinners. Trust me, every spoonful brings together layers of earthiness, tang, and gentle heat, making it a dish that satisfies on every possible level.

Damn Good Vegan Lentil Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is its simplicity—each ingredient plays a starring role, lending its own taste, texture, or gorgeous color to the final bowl. Here are the essentials you’ll need to make the best Damn Good Vegan Lentil Soup in your own kitchen.

Olive oil: Use extra-virgin olive oil for depth and silkiness right from the start.
Carrots: Diced carrots bring natural sweetness and vibrant color.
Celery: Essential for classic soup flavor and subtle crunch.
Yellow onion: Adds savory base notes and aroma as it caramelizes.
Kosher salt: Layers flavor throughout each stage of cooking.
Garlic: For punchy, mouthwatering fragrance and complexity.
Ground cumin: The backbone spice—deep, earthy, and oh-so-warming.
Sweet paprika: Gives color and a gentle, smoky sweetness.
Ground turmeric: Adds golden color and a hint of earthiness.
Black pepper: Classic peppery heat balancing the vegetables and lentils.
Cayenne pepper: Lends a gentle kick—adjust to taste if you love heat!
Bay leaves: Impart subtle herbal depth as the soup simmers.
Brown or green lentils: Choose whichever you like; they hold their shape and soak up all the flavors.
Butternut squash: Adds sweetness and a creamy texture that melts into the soup.
Crushed fire-roasted tomatoes: Give bold tomato intensity and a little smokiness.
Vegetable broth or stock: The liquid gold that brings everything together—use your favorite for best taste.
Kale: A last-minute addition for color, nutrients, and a slight bitter note that balances the richness.
Lemons: Their juice brightens and livens up every bowl. Don’t skip it!
For serving: An extra drizzle of olive oil, toasted breadcrumbs, and some toasty buttered bread take this soup totally over the top.

How to Make Damn Good Vegan Lentil Soup

Step 1: Cook the Aromatics

Start by heating olive oil in a large, heavy-bottomed pot or Dutch oven. Once it’s shimmering and ready, toss in your diced carrots, celery, and onions. Season them with a sprinkle of kosher salt to help draw out their moisture and jumpstart the flavor-building process. Stir and cook for about five or six minutes, until these veggies are softened, glossy, and fragrant—they form the delicious backbone of the soup.

Step 2: Bloom the Spices

Next, stir in the garlic, cumin, sweet paprika, turmeric, black pepper, and a dash of cayenne pepper. Let everything cook together for a minute or two, stirring constantly. This simple trick of heating the spices in oil is pure magic—it unleashes their aromas and infuses every bite of your Damn Good Vegan Lentil Soup with soul-warming flavor.

Step 3: Build the Lentil Soup

It’s time to make things hearty! Add bay leaves, lentils (no need to soak), diced butternut squash, and both cans of fire-roasted tomatoes. Give everything a good stir along with another pinch of kosher salt. Pour in the vegetable broth, raise the heat to bring the pot to a gentle boil, then give it a final stir so each ingredient is happily mingling and ready to simmer.

Step 4: Simmer

Lower the heat until your soup is gently bubbling away. Partially cover the pot with a lid (tilted just enough to let steam escape), and let it cook for about 25 to 30 minutes. You’ll know it’s ready when the lentils are perfectly tender but haven’t turned mushy, and the butternut squash almost melts into the broth.

Step 5: Finishing Touches

Now it’s time to give your soup the exact texture you love. For a creamier bowl, scoop out about a third of the soup and blitz it in a blender (or use an immersion blender right in the pot), then mix the creamy blend back in. Add in the shredded kale and fresh lemon juice, and stir to let the kale soften and brighten the flavors. After five minutes covered and off the heat, the kale becomes beautifully tender and vibrant.

Step 6: Serve

Ladle your Damn Good Vegan Lentil Soup into bowls and top with an extra splash of olive oil, fresh herbs, and crunchy toasted breadcrumbs if you’d like. Serve immediately—and don’t forget the toasty bread for dunking!

How to Serve Damn Good Vegan Lentil Soup

Garnishes

A generous drizzle of olive oil swirled on top is a must for both flavor and a little luxury, but you can also get playful with garnishes. Fresh parsley or cilantro gives a welcome pop of color, while toasted breadcrumbs add a lovely crunch. If you adore a hint of tang, try a spoonful of vegan yogurt or a squeeze of extra lemon right before serving.

Side Dishes

A hot, crusty slice of toasted sourdough or your favorite rustic bread is the classic partner for scooping and savoring every last drop. For bigger appetites, pair the soup with a simple green salad tossed in a zippy lemon vinaigrette, or serve alongside roasted vegetables for a heartier affair.

Creative Ways to Present

Why not make dinner feel extra-special with some creative presentation? Serve your Damn Good Vegan Lentil Soup in pre-warmed mugs for a cozy appetizer, or top each bowl with a sprinkle of dukkah or za’atar for a Middle Eastern flair. You can even ladle the soup over cooked quinoa or brown rice for an extra rich, filling entrée.

Make Ahead and Storage

Storing Leftovers

Leftovers of this soup are a lifesaver for quick lunches or weeknight dinners! Once cooled, scoop any extra Damn Good Vegan Lentil Soup into airtight containers and pop them in the fridge. It keeps beautifully for up to five days and may taste even better after a day spent melding flavors together.

Freezing

Damn Good Vegan Lentil Soup freezes exceptionally well, making it a meal-prep champion. Allow it to cool fully before transferring portions to freezer-safe containers or bags. Leave a little headroom for expansion and freeze for up to three months. Thaw overnight in the fridge or gently on the stovetop.

Reheating

Reheating is a breeze—simply warm your soup on the stovetop over medium heat, stirring occasionally, until hot throughout. If the soup has thickened up in the fridge, add a splash of water or broth to restore its perfect consistency. The microwave works great, too, just heat in bursts and stir in between.

FAQs

Can I use red lentils instead of brown or green?

Red lentils tend to break down much more than brown or green, creating a thicker, mushier soup. If you love a creamy, almost puréed texture, go ahead! Otherwise, stick to brown or green lentils for a soup that holds its shape and has more bite.

Is Damn Good Vegan Lentil Soup gluten-free?

Yes! All the ingredients in this soup are naturally gluten-free. Just be sure to pair with gluten-free bread or skip any gluten-containing toppings if you want the whole meal to fit that requirement.

What if I don’t have butternut squash?

No worries—sweet potatoes make a fantastic substitute, offering the same sweet, creamy character. You could also try pumpkin or even carrots in a pinch, which will slightly change the flavor but still yield a delicious soup.

How spicy is the soup with the cayenne?

With just half a teaspoon, the heat is subtle—it gives a little warmth without overwhelming the flavors. If you’re sensitive to spice, use less; if you love a bold kick, add another pinch or two!

Can I make Damn Good Vegan Lentil Soup in advance?

Absolutely! In fact, the soup’s flavors deepen as it sits, so it’s a perfect make-ahead dish. Prepare it a day or two in advance, store it in the fridge, and just reheat when you’re ready to serve.

Final Thoughts

If you’re after a deeply satisfying, flavor-packed dinner that’ll win over vegans and meat-eaters alike, this Damn Good Vegan Lentil Soup absolutely delivers. Give it a try—you might just surprise yourself by craving it again and again!