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creamy vegan lentil soup

Creamy Vegan Lentil Soup

This creamy vegan lentil soup is comforting, nourishing, and satisfying. It is made with simple ingredients and easy to make.

Course Main Course
Keyword creamy vegan lentil soup, healthy soup recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Taavi Moore


  • 1 tbsp olive oil
  • ½ onion, diced
  • 2 tsp minced garlic
  • 1 medium carrot, diced
  • 2 tsp miso paste
  • 2 bay leaves
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 2 medium tomatoes, chopped
  • 2 cups rinsed and drained brown lentils
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • ½ tsp salt
  • ¼ tsp pepper


  1. To a heavy-bottomed pot or dutch oven, heat 1 tbsp of olive oil over medium heat. Add onion, garlic, carrot, and a pinch of salt. Cook for 5-6 minutes until soft and translucent.

  2. Stir in miso paste with 2 tbsp of water until dissolved into onion mixture. Add bay leaves, coriander, cumin, and paprika. Stir in tomatoes. Cook for 3 minutes. Add lentils, vegetable broth, and water. Stir to combine.

  3. Bring mixture to a low boil then reduce the heat to simmer for 25 minutes, covered. Once lentils are soft, take a hand blender and puree soup until desired consistency. I like mine pretty creamy. Adjust seasoning (salt and pepper) as needed.

  4. Serve soup with fresh parsley, cracked black pepper, red pepper flakes, and toasted bread.