Vegan Lentil & Bean Soup – Recipe

A hearty, filling soup that even meat-eaters (me included) will love! Easy & ready in under 1 hour! Great for lunch, dinner or make it for a potluck.

Vegan Lentil and Bean Soup – Recipe

4-6 servings

Vegan Lentil and Bean Soup – Recipe


  • 2 garlic cloves, chopped or thinly sliced
  • 1 tsp ground cumin
  • 1 large tomato, chopped
  • 1 small onion, chopped
  • 1 tsp of dried herbs - I used thyme & oregano
  • 1 cup dried lentils
  • 1 cup navy beans or beans of your choice - I cooked the navy beans from dry, leaving a little firmness so they were not too mushy
  • 1 large potato, cut into bite size pieces
  • 4 cups vegetable stock or water - plus an extra 1/2 cup
  • salt & pepper to taste


  1. In a large heavy bottom pot, heat 1 tbsp of oil. Or omit using water to saute.
  2. Add onions. Saute for 4-ish minutes. Stirring occasionally.
  3. Add tomatoes, cumin & garlic. Stirring occasionally for another 4-5 minutes.
  4. Add potatoes, beans & lentils, stirring.*
  5. Add herbs, salt & pepper, stirring so everything is coated & mixed well.
  6. Add vegetable stock, stir & cover. You may or may not need the extra stock.
  7. Bring to a boil, then back down to a simmer until the beans, lentils & potatoes are tender. About 30 minutes.
  8. Serve hot & enjoy!


*If you are using canned navy beans and/or lentils. Drain & add when potatoes are done but firm. Simmer for 5-10 minutes.

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