Lentil Soup Recipe Vegan | Garden Inspired Recipes

Lentil soup is a staple for vegans everywhere. Packed with protein from the lentils and seasoned with rosemary and thyme, it’s a warm and flavorful option.

Let it simmer in a crockpot all day or cook in under 30 minutes. Then, garnish with your freshly harvested parsley and enjoy!

Vegan Lentil Soup

Recipe by GardenuityDifficulty: Easy


Prep time


Cooking time



This classic vegetable lentil soup is a delicious way to get plant-based protein and flavor. Seasoned with fresh thyme and rosemary and garnished with parsley.


  • 2 Tbsp water (or avocado oil)

  • 2 cloves garlic, minced

  • ½ white onion, diced

  • 4 large carrots, thinly sliced

  • 4 stalks celery, thinly sliced

  • ¼ tsp sea salt, plus more to taste

  • ¼ tsp black pepper, plus more to taste

  • 3 cups red baby potatoes, chopped

  • 4 cups vegetable broth

  • 2-3 sprigs fresh rosemary

  • 2-3 sprigs fresh thyme

  • 1 cup uncooked green lentils

  • 2 cups chopped kale

  • Parsley, to garnish


  • Heat a large pot over medium heat.
  • Add water or oil, garlic, onion, carrots, and celery. Season with salt and pepper. Sauté for 4-5 minutes, being careful to not burn the garlic.
  • Add potatoes and season again. Stir and cook 2 more minutes.
  • Add vegetable broth, rosemary, and thyme. Increase heat slightly and bring to a rolling simmer.
  • Add washed lentils and stir. Once simmering, reduce heat to low and let simmer (uncovered) until lentils and potatoes are tender — about 15-20 minutes.
  • Garnish with parsley and enjoy!


  • We always use our fresh herb harvest in our recipes, if you haven’t tried freshly harvest herbs you have to give it a try! The flavor is so much more robust.
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