Lentil Soup - With Vegan Option | Grow with Dr Joanette

Key Takeaways:

Versatile and Hearty: Lentil soup can be made vegan or with smoked ham hocks, catering to diverse dietary preferences. Both versions are equally delicious.
Homemade Stock Enhances Flavor: Starting with a rich, homemade stock (vegan or meat-based) provides a flavorful base, but low-sodium store-bought stock works as a convenient alternative.
Lentil Selection Matters: Use green or brown lentils for a robust texture. Avoid yellow or red lentils as they soften to mush in soups.
Simple Ingredients, Big Flavor: The core ingredients include lentils, carrots, onions, celery, bay leaf, garlic powder, and salt. Meat versions include ham hocks or diced ham for added richness.
Straightforward Preparation: Lentil soup is easy to make with a two-step simmering process—vegetables first, followed by adding ham or carrots—culminating in a flavorful, wholesome meal.
Vegan Adaptation: The vegan version is equally satisfying—simply omit the ham, use vegetable stock, and adjust seasoning for a healthy, plant-based meal.

Overview

This hearty Lentil Soup recipe is a wholesome, flavorful dish that can be enjoyed in both vegan and meat-based variations, making it a perfect comfort food for any season. Packed with protein-rich lentils, fresh vegetables like carrots, onions, and celery, and simmered in a rich homemade or store-bought stock, this soup delivers warmth and nutrition in every bowl. For meat-lovers, smoked ham hocks add a deep, savory flavor, while the vegan version stays light, nourishing, and plant-based. Whether you’re looking for a quick, healthy weeknight dinner or a satisfying meal to prep ahead, this easy lentil soup recipe is a delicious and versatile option the whole family will love.

Lentil Soup – I love a hearty, wholesome, good for you soup that also tastes as good (or better) than it looks. I’ve made this soup with meat and vegan. The original recipe is from my childhood and was always vegan. However, I have learned to love the rich flavors that the smoked ham hocks add to this soup. Both choices are winners.

This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.

What Goes Into A Great Bowl Of Lentil Soup?

For soup to be great, it needs a rich, flavorful base. If you love soups, you will want to make your own soup stock. Learn how to make an amazing stock for either a Vegan or a meat based soup. Take a quick look at this post on How to Homemade Stock with Kitchen Scraps. When you start with a flavorful stock the rest is all about adding texture, color, and contrasting flavors. The stock should be tasty enough to savor without adding anything else.

Don’t you have any homemade stock? Not to worry, your lentil soup will still be great made with purchased vegetable stock. Just buy the low sodium stock or broth. Purchase at a grocery store or click here.

What Do I Add To The Stock?

Lentils, after all, it’s lentil soup – right! Did you notice the store sells yellow, red, green, and brown lentils? Which ones did you buy? If you purchased brown or green, right choice. The yellow and red lentils are usually split and may soften to mush in the soup.

In addition to the lentils, you will need carrots, onions, and celery. That’s for Vegan Lentil Soup. For the meat-lovers, don’t forget the ham hock. Try to find a large, (about 2 lbs.) ham hock. If you can only see the small ones pick up a ham steak or some diced ham as well. The small ham hocks add flavor but don’t have much meat on them.

For seasonings a bay leaf, some garlic powder, and salt to taste.

How Do I Make Lentil Soup?

Easy! Dice up the vegetables. Cut them up the way you like them. I like to see the vegetables in my soup, so I cut them into bigger chunks. Once the vegetables are all cut up, saute the onions and celery before adding them to the stock. Make sure your kettle is at least 6-quarts.

Simmer the soup for 30 minutes with everything but the carrots in it. At the end of 30 minutes add the carrots and simmer another 30 minutes. Remove the ham-hock and bay leaf. Cut the meat from the bone. If there is no usable meat on the bone, than add a cup and a half of diced ham. Add salt to taste, simmer another 10 minutes, serve and enjoy. So simple.

Vegan Option:

For a vegan soup, skip the ham-hock and diced ham. Saute the onions and celery, then add everything but the carrots to the vegetable stock. Simmer for 30 minutes, add the carrots, and simmer another 30 minutes. Adjust the flavor with salt. Remove the bay leaf, and simmer for 10 more minutes. Serve and love this hearty, healthy, Vegan soup.

Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment so I can reply to you by name.

FAQ:

Can I use store-bought stock for the soup?

Yes, low-sodium vegetable or meat-based stock from the store works well if you don’t have homemade stock.

What type of lentils should I use?

Green or brown lentils are ideal for maintaining texture. Avoid yellow or red lentils, as they tend to become mushy.

How do I make the vegan version flavorful?

Sauté the onions and celery before adding them to the stock, and season with a bay leaf, garlic powder, and salt to taste for a flavorful vegan soup.

How long does the soup take to cook?

The total cooking time is approximately 70 minutes—30 minutes for the base, 30 minutes with carrots, and an additional 10 minutes for seasoning adjustments.

What if my ham hock doesn’t have enough meat?

Add about 1.5 cups of diced ham or a ham steak for a meatier soup if the ham hock doesn’t yield sufficient meat.

Can I freeze leftover lentil soup?

Absolutely! Let the soup cool, then transfer it to airtight containers. It freezes well and reheats easily for a quick meal.

5 from 1 vote