Vegan Italian Lentil Soup

Many years ago I created this lentil soup recipe. Unlike most other dried beans, lentils do not need to be soaked before cooking. After 20 minutes, they are thoroughly cooked, not mushy, and perfectly soft. At $1.00-$1.50 a pound, they are a fantastic source of protein, folate, copper, and fiber.

This soup has been a family favorite, which I have made countless times. I hope your family will enjoy it too!

This soup is:

  • Filling
  • Thick
  • Delicious
  • Flavorful
  • Inexpensive
  • Vegan
  • Nutritious
  • “Kid Approved”


 1 1/2 pounds of green or brown lentils
1 1/2 cups chopped carrot
1 1/2 cups chopped celery
1 medium chopped onion
16 oz. can crushed tomatoes
12 cups of water
2 tsp. onion powder
1 Tbsp salt-free seasoning
1/2 tsp. garlic powder
1 tsp. dried basil
1 Tbsp Italian seasoning
1 Tbsp Bragg’s aminos or low sodium soy sauce
fresh cracked black pepper to taste


Put a few tablespoons of water in the bottom of a 6 quart pan. Add onion and garlic. Cook on medium heat until the onion and garlic are softened.

Add carrots, celery, tomatoes, spices, and water.Bring to a boil, then reduce heat to a simmer for 30 minutes, until the vegetables and lentils are cooked through.

Place in bowls with a twist of fresh cracked pepper on top. Serve with a big salad and muffins!

Download a Free PDF of the Recipe Below

17 thoughts on “Vegan Italian Lentil Soup”

  1. I just love your youtube videos! I am wfpb too and love your tips and recipes. Could you do a hair care video? Your locks look lovely!

    • Hi, Heidi! Thanks for the nice compliments. The truth is, I wash and condition it once a week and this is my natural color. I am not super picky on shampoo, but my favorite is the Aussie brand. I love how it makes my hair feel. Other than that, the only other thing I’ve ever done is massage a little Argan oil into the ends to moisten them. It works great!

  2. Just watched your video with Chef A.J.
    Since your family loves vinegars, I thought I’d share that the Greek version of the lentil soup you have here is often served with a splash of vinegar just before serving. It really adds to the dish.
    Blessings to you and your family.

  3. Hope just curious as to why you became vegan? We are trying to become vegan, but have been vegetarian for many years. ♥️Love your videos🥰

    • Hope’s father died of a massive coronary at the age of 47. When she got close to that age she began researching the link between diet and heart disease. That’s when we became vegan.

    • I like Costco’s (Kirkland brand) salt free seasoning, but really any brand will work. You can get the Kirkland salt free seasoning from Amazon, but it’s about twice what you’d pay at Costco. So, if you have a membership or know someone who does, it’s worth asking them to pick it up for you the next time they go.

  4. I am definitely going to make this soup, thank you so much. ..have not looked through your recipes yet, but would love to share my favorite red lentil soup recipe with you….the red lentils of course break down while cooking……

    Red Lentil Tomato Soup

    Bring to a boil, turn heat to low/simmer, cover, (cook about 30 minutes):
    1/2 c. red lentils
    2 and 1/2 c. water
    2 to 3 T. dried chopped onions
    1 to 2 tsp. dried garlic bits

    After 30 minutes, add:
    2 T. extra virgin olive oil
    1 can (14.5 oz) crushed tomatoes
    (or 1 pint home bottled tomatoes, chopped/pureed)
    1 to 2 tsp. dried crushed basil
    sea salt or salt to taste
    pepper to taste

    Bring to gentle boil, lower heat to simmer, cover, cook 15 minutes. Ready to serve, enjoy.

    Makes 2 to 4 servings, will depend upon appetites.

    ​Optional: can add 1 T. cider vinegar after taking off heat, and a dollop of olive oil; stir in.


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