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Homestyle Lentil Soup

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Homestyle Lentil Soup

Every time my parents come to visit, I tend to make the same dishes. My mother usually requests a stir-fry, and my daughter, seeing this special occasion as a opportunity to have her favorite dish, asks for lasagna. Sometimes I cook up a Southern meal of lima beans and greens or a vegetable soup, but the overall theme is simple, basic dishes that are suitable for vegans and omnivores alike.

A couple of weeks ago, my parents were here for a few days and I wanted to cook them something new but with flavors that would be familiar to them. And I wanted it to be fast and easy. So I settled on this lentil soup, which is familiar because it uses the same flavors my mother used in her beef stew. And it’s easy because all of the ingredients go into my electric pressure cooker at the same time and cook/rest for a total of 25 minutes. I added a big salad and my basic cornbread for a hearty meal that all of us enjoyed.

Homestyle Lentil Soup
This vegan lentil soup is almost, but not quite, a stew. I used big chunks of carrots and potatoes, and by using a little less liquid, you could make it into a stew, though I like it soupy so that I can dip my bread into it.

I served it in these gorgeous blue and yellow bowls given to me by my brother Bill and sister-in-law Kate. They were made by Kate’s father, Rick Pride, and as soon as his website is up, I’ll link to it so that you can get some of his beautiful pottery for yourself.

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Before I get to the recipe, I have some terrific news for those of you who are looking for a great deal on a Vitamix blender. Several reconditioned models are now on sale for as little as $259.95, while supplies last. And, if you order through my link, you’ll get free shipping and I’ll get a commission that helps keep this site and its recipes going. I bought my reconditioned 5200 over 8 years ago, and it’s been one of my favorite appliances ever since. Don’t let this deal get away from you!

 

Homestyle Lentil Soup
5 from 8 votes
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Homestyle Lentil Soup

A pressure cooker makes this a fast meal, but it’s still an easy dish to prepare even in a regular pot. Just allow an hour or more for the lentils to soften.
Course Main Course, Soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 266 kcal
Author Susan Voisin

Ingredients

  • 2 cups brown or green lentils uncooked
  • 8 cups water or vegetable broth
  • 1 1/2 pounds large gold or red potatoes cut into large cubes
  • 8 ounces mushrooms halved or quartered
  • 1 large onion chopped
  • 2 large carrots thickly sliced
  • 2 ribs celery chopped
  • 2 bay leaves
  • 2 vegetable bouillon cubes or 2 tsp. Better Than Bouillon optional (use only if water is used instead of broth)
  • 4 cloves garlic minced
  • 1 tablespoon low sodium soy sauce coconut aminos, or tamari
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon rubbed sage
  • freshly ground pepper to taste

Instructions

  1. Pick over the lentils and rinse well. Put them into the pressure cooker along with the water or broth.
  2. Start the water or broth heating in the pressure cooker while you chop the vegetables. Add all ingredients to the cooker and stir. Seal the cooker and bring to high pressure. Cook at high pressure for 10 minutes for electric pressure cooker or 8 minutes stovetop. Turn off heat and allow to sit for 15 minutes before using a quick-release method to release the pressure. (If you don’t have a pressure cooker, you can simply simmer this covered on the stove until the lentils are tender, about an hour; add water as necessary.)
  3. Check to make sure the lentils and potatoes are tender; if not, cook, covered but not at pressure, until done, adding water if it seems too thick. Remove the bay leaves, and check the seasonings, adding more poultry seasoning and salt, if desired. Garnish with chopped fresh parsley, if you like.

Recipe Notes

Nutritional Information includes two teaspoons Better Than Bouillon, which contributes 170mg sodium per serving.

Nutrition Facts
Homestyle Lentil Soup
Amount Per Serving (1 serving)
Calories 266 Calories from Fat 5
% Daily Value*
Total Fat 0.5g 1%
Sodium 286mg 12%
Total Carbohydrates 49.8g 17%
Dietary Fiber 18.1g 72%
Sugars 4g
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

Susan

This post contains affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!
This hearty vegan lentil soup is more like a stew and will appeal to the pickiest of eaters!

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Reader Interactions

Comments

  4. How does the flavor of this differ from the Lentil Soup with Coriander and Cumin? I love that soup, but I think it is the red wine vinegar that makes it stand out.

    Reply

  6. I just realised this is for vegans.i am really interested in all foods and lovr to cook soups, I am impressed with recipes and will try them out, I am 43 and cuting meat out ogf my diet a lot as I have come to the conclusion that my body doesnt need or want to work hard at digesting meat every day,

    Reply

  8. This sounds really good, Susan–hearty and comforting and simple to make. It’s just about soup time here, and I’ll be trying this out. And thanks for the heads up about the vita mix offer.

    xo

    moonwatcher

    Reply

  11. Thanks Susan, looks yummy! I look forward to trying this version. Your Lentil Soup with Coriander and Cumin is one of my favorites. Blessings to you!

    Reply

  12. ps: just wanted to add that the new bowls are lovely–I am on the lookout for new unique bowls that will match my eclectic kitchen so I look forward to when you share the link to where you got them! What a wonderful present. 🙂

    Reply

  16. A delicious combination of ingredients. It was initially a little bland until I added some salt. I’m going to have a ton left over since I’m cooking for one which is cool because it’ll give me an excuse to make the cornbread tomorrow.

    Reply

  19. I’ve never posted a comment, but I do have to write to you now and tell you what an inspiration you’ve been for me! I’ve followed you for so long and you’re also one of the reasons I turned full time vegan in the first place!!! You’re most definitely one of my most favorite online mentors. I missed this post as I was on vacation and I wanted to make it www free and more about taking in the nature, but as I was on holiday I came up with the very daft idea of making an online journal of what I eat as well. I just thought to myself that if you helped me so much then maybe I can help 1 person turn vegan as well. I think I’ll need a photography course though as I only have my phone to make photos with. Again thanks thanks thanks, and loads of veggie love from one of your secret vegan admirers!

    Reply

  20. Hi Susan, just discovered your blog and have to say you are a breath of fresh air to me. I’ve been moving slowly to a plant based diet, not necessarily 1100% vegan but finding interesting recipes that don’t all sound like stew has been a challenge. Thank you.

    Reply

  21. I just made a half batch of this in my Instant Pot, and it was so easy to throw together and delicious! I’m sitting here slurping down my soup and feeling quite proud of myself! Thank you so much for this recipe.

    Reply

  22. Thank you for such a great recipe. I just made this today and it was absolutely delicious! I added a dash of hot sauce for extra flavour and left out the sage as I didn’t have any in my spice drawer. Next time I thought I would add some turnip or rutabaga as I love both of these in stew.

    Thanks again. This was the perfect soup for a cool rainy day here on the west coast.

    Reply

  24. Hi
    Just found your website through Angela’s OSG. Your soup looks delicious. I live in the UK and poultry usually means chicken? Can you tell me what it is please 🙂

    Reply

    • Poultry seasoning is a combination of ground thyme, sage, black pepper, and other herbs. You can probably find a recipe for it on the web, but here it is available packaged in any grocery store, so I’ve never made it. It’s seasoning FOR poultry, not made of poultry.

      Reply

  25. I made this today. Very flavorful. Thank you for providing a great recipe that is low fat, low salt, high fiber and high protein. This will definitely be in the rotation.

    Reply

  27. I just made the vegan lasagne and loved it! I used a nonfat pasta sauce, which cut the fat quite a bit, and left out the optional ingredients. So good! Thank you for the recipe- this will be a cold weather go-to for sure. You have given me many a fine meal over the past year since I found you- what a joyful relief to have another delicious resource! Thanks for being here! Casey

    Reply

  28. Just finished a juice fast and this was the first thing I ate. Great flavors. My poultry seasoning was stale so buying some tomorrow to add to the already made dish. I am trying to go oil free and mainly nut free along with being vegan so this recipe is a keeper. Thanks!

    Reply

  30. I made this for dinner tonight & it was FABULOUS! My husband & I loved it. I prepared exactly to the recipe & found it easy & SO tasty. I served it with a side salad & some crusty bread. Has definitely become one of my new faves & living in VT will be a go-to for those cold, winter nights. Thank you! 🙂

    Reply

  31. Hi Susan,
    On the subject of delicious soups, I could have sworn I made a black bean and quinoa chili of yours back in 2009ish that was a huge hit with the meat eaters in my life. But looking through your archives I can’t seem to find it! I would really like to make it again, is there a link anywhere you can point me to? thanks so much!

    Reply

  32. I made this for dinner this evening, but as a stew and it was delicious! It’s perfect comfort food without tasting bland. Thanks for such a fantastic resource!!

    Reply

  33. This is exactly the type of recipe that I love. Easy, made of whole and fresh ingredients, and with a great positive health impact. I have never tried to put mushrooms into it, but I think that it is a very good idea. Especially now when I have recollected so many mushrooms in the forest (parasol and bay bolete). I will try them and report whether they fit well into the soup taste.

    Reply

  34. Made this tonight for our Sunday dinner and it was delicious! I didn’t make any changes. it made a generous amount with enough for leftovers for lunches for a couple days. Thanks!!

    Reply

  36. Thanks for this new version of Lentil Soup. I have soup for breakfast everyday. Making it now for the weekend and for next week. Know I’m going love this. Smelling divine.

    Reply

  37. Susan, I’m your regular visitor. I superbly love your blogs! Currently, I’m living alone in my condo. I’m not really good in cooking so I’m guilty of eating in fast food restaurants.And because of your blog, I was able to learn excellent recipes that I could enjoy. This weekend, I’m planning to invite my friends to let them taste my own version of your Homestyle Lentil Soup!

    More power to you, Susan!

    Reply

  38. I’ve been cooking so long that my recipes have recipes and I usually just wing it, my seasoning for lentil soup is very similar to yours, although sometimes I decide to head in the Indian direction with cumin etc., but I needed to be sure that one pound of lentils would really be enough for 5 at lunch on Tuesday, so Googled ‘lentil soup’ and found your blog. I don’t usually put potatoes in my lentil soup, but that will definitely bulk it up.

    Those bowls and plates are truly lovely! And I have a large collection of handsome handmade bowls and plates, so this is a REAL compliment.

    Reply

  40. I made this today for the first time and it was fantastic. It came out thick and reminded me of beef stew. It was very hearty. I didn’t have the time to make the cornbread so I served it with wheat rolls. I think the mushrooms and also the thyme made it different than other stews. I am so excited to find this great recipe. Everyone loved it and it was so easy!! Thank you.

    Reply

  41. I made this over the weekend and it’s absolutely delicious! The seasonings are perfect and the chunky veggies with the lentils make it so hearty and satisfying. A real comfort dish!

    Reply

  42. I made this for lunch this morning and it is outstanding! My daughter gives it her stamp of approval, too. We both had seconds.

    Reply

  43. I made this Sunday night and it was excellent! This is my new favorite soup! It is so hearty and filling. I love the chunks of potato and carrot.
    Thank you so much!

    Reply

  45. Yes I was so inspired by this recipe I went and bought myself a pressure cooker. Best ever inspiration and awesome soup!! Thanks!!

    Reply

  46. I love this soup. I’ve made almost all your lentil recipes and we love them. And, thanks to you, I almost always make corn bread too! Soon I should just start saying always instead of almost always. 🙂

    Reply

  47. I made this today and it is absolutely delicious…I always make a basic lentil soup and this is so different. The flavor is just wonderful! It would also be great with a bit of fresh spinach a few minutes before serving. I’m going to garnish with a bit of Romano cheese.

    Reply

  48. Just made this soup in my Instant Pot, it is so tasty!!!!! And what a good idea to start by heating up the lentils in the broth while cutting te veggies. Thanks so much for this great recipe. Greetings from Amsterdam, the Netherlands.

    Reply

  49. We had this for lunch today. I thought it was very good and satisfying! Will make again. I also made your “pear spice upside down cake” last night… it was awesome!!! Thanks, Susan! I appreciate your recipes and posts.

    Reply

  53. OMG! This soup has WONDERFUL flavor…so nutritious and easy to make. I did use 2 boxes of Vege. stock instead of water. I made copies of this recipe AND saved it in my Cloud….This will be a repeat many times ,for sure.

    Reply

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