3 Vegetarian Lentil Soup Recipes

Here are three delicious vegan / vegetarian lentil soup recipes that are really, really good- and budget friendly! The brown lentils come in 2 sizes, small and larger. They are equally tasty, but the small may cook quicker.

Vegetarian Lentil Soup Recipes

Lentil soup or lentil stew as it is also often called, is a beloved soup that goes back in history at least to Neolithic times.

It is even mentioned in the Bible, called “a mess of pottage”, as the soup that made Esau want to give up his birthright (it must have been a great soup..!)

Lentil soup is nutritious, and is a good source of protein for vegetarians, dietary fiber, iron and potassium.

If the lentils are of good quality, it is an easy and quick dish to make. Make sure to pick the lentils for little stones- not fun to chew on! You can freeze the leftovers.

Vegetarian Lentil Soup with Lemon


  • ½ cup small brown lentils
  • 1 Tsp. olive oil
  • 4 cups of water
  • 1 bay leaf
  • 1 Tbs. olive oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 Tsp. coriander
  • 1 Tsp. cumin
  • ½ Tsp. paprika
  • 1 large carrot, chopped
  • 2 stalks celery, chopped
  • Juice of ½ lemon
  • 1 Tsp. grated lemon peel
  • Salt and pepper to taste
  1. Pick the lentils for stones and wash well.
  2. Heat 1 Tsp. oil in a saucepan and fry the lentils for a few minutes while stirring.
  3. Add the water, the bay leaf and bring to a boil.
  4. Cover the pan and simmer for 30 minutes.
  5. Drain, but save the cooking water for the stock later.
  6. Heat the oil in a larger pan and add the onion, garlic and spices.
  7. Fry gently for a few minutes until the onions soften.
  8. Add the carrot and celery, stir and fry a few more minutes.
  9. Add the lentils and 1 ½ pints of the stock. Bring to boil, lower the heat and simmer covered for 40 minutes.
  10. Now add the lemon peel and juice, and salt and pepper to taste.
  11. Put the soup in a food processor or blender to liquidize it, return to the pot and re-heat if necessary.

Vegetarian Lentil Soup with Rosemary


  • 2 Tbs. olive oil
  • 1 medium onion, chopped
  • 3 stalks celery, sliced
  • 2 medium carrots, thinly sliced
  • 1 cup dried brown lentils, rinsed and picked for stones.
  • 4 cups of water
  • 1 Tbs. minced fresh rosemary or 1 Tsp. dried
  • 1 bay leaf
  • 1 tsp vinegar
  • Salt and pepper to taste
  1. Heat the oil in a large pot on medium heat.
  2. Add onion, celery and carrots and cook while stirring, for about 5 minutes until the vegetables begin to soften.
  3. Add the other ingredients, except salt and pepper and bring to a boil.
  4. Reduce heat to low, cover and simmer now until the lentils are tender, about 30-60 minutes.
  5. Discard the bay leaf, and season with salt and pepper.

Greek Vegetarian Lentil Soup (Fakés or Faki Soupa)


  • 4 cups water
  • 1 cups pureed fresh or canned tomatoes
  • 1/2 cup olive oil
  • 1 large yellow onion cut in 4
  • 6 whole garlic cloves
  • 2 Tbs. vinegar
  • 1/2 Tsp sugar
  • Salt and pepper to taste
  • 2 bay leaves
  • ½ Tsp. oregano
  • 1 cup dried brown lentils
  1. Pick the lentils on a tray for any stones, and then wash well in a colander.
  2. Bring 4 cups of water to boiling in a large pot.
  3. Add all ingredients, except the lentils, and let it start boiling again.
  4. Now add the washed and cleaned lentils, lower the heat and simmer on low heat for about 30-60 min. The time depends on the quality and freshness of the lentils.

The lentils are ready when they are soft and the liquid has been reduced to a thicker consistency. You might need to add some water during the cooking.

When the lentil soup is done, remove the onion and the bay leaves. I like to leave the garlic in the soup- but that’s optional! Serve with crusty bread and a Greek salad for the ultimate Greek “comfort food” – directly from Mama Maria’s kitchen!

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