Name: Veggie Lentil Soup Recipe
Prep time: 15 min
Cook time: 5 h 15 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 2 cups peeled and cubed sweet potatoes; 2 cups peeled and cubed russet potatoes; 2 cups peeled and sliced carrots; 1 small yellow onion, diced; 6 cloves garlic, minced; 1 3/4 cups green lentils (or a mix of lentils and split peas); 3 cups baby spinach (or kale stems removed); 1 cup fresh parsley, roughly chopped; 1 1/2 teaspoon kosher salt; 1 teaspoon ground black pepper; 1 teaspoon basil; 1 teaspoon oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon red pepper flakes; 8 cups vegetable broth; 1/3 cup quality olive oil; 2 tablespoons red wine vinegar; Optional – Parmesan cheese for serving

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with hearty vegetables and spices. This Veggie Lentil Soup Recipe is my go-to when I want something nourishing, easy, and full of flavor—all slow-cooker magic that fills the kitchen with the best aroma.

A white plate holds a serving of thick, creamy stew with an orange-brown color that contains visible chunks of vegetables and greens like spinach mixed throughout. The stew is topped with a sprinkle of white cheese and chopped fresh green herbs. A silver spoon rests on the right side of the plate, partially dipped in the stew. The plate is set on a white marbled texture surface with a blurred glass of light yellow drink and a white and yellow striped cloth napkin nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Veggie Lentil Soup Recipe
Top Tip
How to Serve Veggie Lentil Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Veggie Lentil Soup Recipe

Why You'll Love This Recipe

I’m genuinely excited about this veggie lentil soup recipe because it ticks all the boxes: simple prep, wholesome ingredients, and cozy flavors. Every time I make it, it feels like a warm hug in a bowl—and I know you’ll feel the same.

Slow Cooker Convenience: Toss everything in, set it, and forget it—perfect for busy days or lazy dinners.
Hearty & Satisfying: The mix of lentils and potatoes makes this soup filling enough for a main meal.
Flavor Boost: Blending part of the soup with olive oil creates a luscious, velvety texture that surprises many first-timers.
Customizable: You can easily swap greens or add your favorite spices to make it your own.

A white oval dish holds a thick, yellow-orange lentil soup with small soft lentils and bits of green leafy herbs mixed throughout. A metal ladle dips into the soup, lifting a scoop that shows the creamy texture with visible specks of herbs and lentils. The dish sits on a wooden surface beside a beige cloth. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here is part of what makes this soup so comforting and flavorful. You’ll find sweet potatoes and carrots bring natural sweetness, while herbs and garlic add layers of aroma. Lentils are the protein-packed stars, working beautifully with the broth for that cozy vibe.

Flat lay of peeled and cubed sweet potatoes, peeled and cubed russet potatoes, peeled and sliced carrots, a small diced yellow onion, whole uncracked garlic cloves, a small white bowl of kosher salt, a small white bowl of ground black pepper, a small white bowl of dried basil, a small white bowl of dried oregano, a small white bowl of dried thyme, a small white bowl of red pepper flakes, raw green lentils in a small pile, a large simple white ceramic bowl filled with golden vegetable broth, a small white bowl with glossy olive oil, fresh baby spinach leaves, a small bunch of fresh parsley roughly chopped, a small white bowl with dark red wine vinegar, and a small white bowl with grated Parmesan cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet potatoes: Adds a gentle sweetness and creamy texture that balances the earthiness of lentils.
Russet potatoes: Gives body to the soup and helps thicken the broth as they cook down.
Carrots: Bring freshness and a slight crunch if you don’t overcook — plus, they’re naturally sweet.
Yellow onion: Forms the flavor base when sautéed or slow-cooked, enhancing overall depth.
Garlic: Provides warmth and richness; garlic’s aroma fills the house and your bowl.
Kosher salt & black pepper: Essential seasoning; salt helps develop flavors, pepper adds gentle heat.
Basil, oregano, thyme: Classic herbs that blend perfectly, evoking comfort and familiarity.
Red pepper flakes: Just a pinch wakes up the flavors without overpowering.
Green lentils (or mix with split peas): They hold shape well and bring that satisfying “meaty” texture you want in lentil soup.
Vegetable broth: The flavorful liquid that ties everything together; I recommend a good quality one for best taste.
Olive oil: Used for blending part of the soup — it smooths and enriches the texture beautifully.
Baby spinach (or kale): Adds fresh green color and nutrients, wilting to soft perfection at the end.
Fresh parsley: Brightens the soup and adds a fresh finish.
Red wine vinegar: Adds a touch of acidity to balance the rich flavors and wake up your palate.
Parmesan cheese (optional): A sprinkle on top can add a savory touch if you’re not keeping it strictly vegan.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this veggie lentil soup recipe is how easily you can tweak it. I often switch baby spinach for kale depending on what I have, or swap the red pepper flakes for smoked paprika to give it a different warmth. You can really make it yours.

Variation: I sometimes add diced tomatoes or roasted red peppers to deepen the flavor, and it’s delicious.
Vegetarian to Vegan: Skip Parmesan or use a vegan alternative to keep it vegan-friendly.
Spice it Up: If you love spice, add a bit more red pepper flakes or a dash of cayenne.
Texture Twist: For a chunkier soup, only blend half; for smoother, blend more soup base.

Step-by-Step: How I Make Veggie Lentil Soup Recipe

Step 1: Load Up the Slow Cooker

I start by peeling and cubing the sweet potatoes and russet potatoes, then slicing the carrots. Toss them all in along with the diced onion, minced garlic, salt, pepper, herbs, red pepper flakes, lentils, and vegetable broth. Set the slow cooker on high, and let everything mingle and soften for about 4 to 5 hours. The house will start smelling amazing — my cue to get cozy and maybe plan some bread on the side.

Step 2: Blend for Creaminess

Once the lentils and veggies are soft, I ladle about 4 cups of the soup into a blender with the olive oil and pulse it until silky smooth. Then I stir this back into the slow cooker, which thickens the soup and gives it that rich, velvety texture that’s so comforting on chilly days.

Step 3: Add Greens and Freshness

Next, I stir in the baby spinach and chopped parsley, putting the lid back on to let the greens wilt gently on low for about 15 minutes. This step keeps the color vibrant and preserves the freshness — no one wants dull green soup!

Step 4: Finish with a Tangy Punch

Before serving, I add the red wine vinegar. This little splash really brightens everything and balances the richness of the soup. Then, depending on the mood and company, I sprinkle on fresh Parmesan cheese for a savory, melty finish.

Top Tip

After making this soup countless times, I've learned a few little secrets that really elevate it. Whether you're a soup novice or a seasoned home cook, these tips will help you avoid pitfalls and make the absolute best veggie lentil soup.

Salt Early, Adjust Late: I season the soup in the beginning but always taste and adjust salt and pepper at the end once flavors have melded.
Don’t Skip the Blend: The step of pureeing part of the soup with olive oil transforms the texture from ordinary to wonderfully creamy without cream.
Patience for Lentils: Lentils thicken as they cook; if you add too much water or broth later, the soup might turn soupy. Add liquid gradually after cooking if needed.
Spinach Timing: Add spinach near the end to keep its color and nutrients fresh, rather than cooking it all along.

How to Serve Veggie Lentil Soup Recipe

Garnishes

I love topping this soup with a sprinkle of freshly grated Parmesan cheese (if you’re not vegan), a drizzle of good olive oil, or even a few torn basil leaves. Sometimes a dollop of tangy yogurt or sour cream adds a lovely creaminess and contrast.

Side Dishes

This soup pairs beautifully with crusty artisan bread, warm pita, or even garlic breadsticks. When I want a bit more, a simple side salad with lemon vinaigrette balances the meal perfectly.

Creative Ways to Present

For special occasions, I serve it in rustic bread bowls—guests love digging right in! Garnishing with microgreens or edible flowers gives it a restaurant-style finish that turns a humble soup into a centerpiece.

Make Ahead and Storage

Storing Leftovers

I've found that this soup stores exceptionally well in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so leftovers often taste better the next day.

Freezing

This veggie lentil soup freezes beautifully. Just cool it completely, then portion into freezer-safe containers or bags. When thawed and reheated, the texture holds up nicely without getting mushy.

Reheating

I gently reheat it on the stove over medium-low heat, stirring frequently to prevent sticking. Adding a splash of broth or water helps if it feels too thick. It’s easy to revive and tastes just as comforting as the day it was made.

Frequently Asked Questions:

Can I use other types of lentils in this Veggie Lentil Soup Recipe?

You can! Green lentils are preferred here because they hold their shape well and have a nice texture. Red lentils tend to break down more and create a creamier soup, which can be delicious but changes the consistency. For a chunkier soup, stick with green or brown lentils.

Is this soup suitable for freezing?

Absolutely. This Veggie Lentil Soup Recipe freezes wonderfully. Just be sure to cool it completely before freezing. When reheating, thaw in the fridge overnight and warm gently on the stove, stirring occasionally.

How can I make this soup spicier?

If you like heat, you can increase the red pepper flakes or add a pinch of cayenne pepper. For a smoky kick, smoked paprika is a great addition. Just add these spices in step one so the flavors meld well during cooking.

Can I make this soup on the stovetop instead of a slow cooker?

Yes! Combine all ingredients in a large pot, bring to a boil, then simmer for about 45 minutes to an hour until lentils and vegetables are tender. Follow the blending step as usual, then add spinach and parsley at the end.

Final Thoughts

This veggie lentil soup recipe has become a staple in my home—not just because it’s easy and delicious, but because it nourishes and comforts in a way that feels like pure kindness. I can’t wait for you to try it and make it your own. Trust me, a warm bowl of this slow-cooker soup can turn any day around.