One-Pot, Delicious, Vegan Lentil Soup | Alexandra's Kitchen (2024)

So happy that i decided to make a double batch of this soup. We had it with the quinoa and flax varation of the peasant bread. Both were super delicious. The bread is better than cake. Regarding the soup, the only change i made was to put a little less vinegar, but it really punched up the flavor enormously. P.S. i purchased the 1 quart containers you recommended. Not only do you have great recipes but great kitchen advice.

I doubled this and made it in the instant pot because I couldn’t be home. I set it for 30 mins and lentils were cooked nicely. I used 3/4 cup white wine vinegar and added a little sugar. Tasted delish!

I’ve been wanting to make this soup for a while and finally got round to it, it is utterly delicious, even my husband (very fussy with all things vegetable)!!! Loved it. Thank you so much for your blog and recipes they always turn out well, I have your book too, it’s amazing, when can we expect Bread Toast Crumbs 2 !!

Jennie

Alexandra, I recently discovered your site–lucky me. Yesterday we were dealing with some anxieties, and we needed a dinner that was both very nourishing and very delicious. I decided to try three recipes from your list of 13 favorites: this excellent lentil soup, your mother’s peasant bread, and the simple kale salad with your shallot dressing. Win, win, win. Truly delicious, all three. Everybody felt better. Thank you, and I’ll definitely be cooking more from your beautiful website!

I made this and it’s fantastic. The vinegar truly makes this soup shine. I used Trader Joe’s white balsamic and it was excellent. This is the first time I’ve made soup without sautéing the mirepoix first and it was a revelation. So quick and easy and the veggies were cooked to perfection. I had it with some local chicken sausages on the side, your mother’s peasant bread, and a simple salad. Such a delicious comforting meal. And I made the canal house chicken and rice last night which was also comforting—like putting on a warm cozy sweater in winter. I have recently hit my covid cooking fatigue and along with two little kids I’m in a season of meals that need to be simple and tasty (and healthy…is it possible?!). It is possible! Your recipes have been getting me out of my cooking funk and are absolutely delicious. Thank you for the time you spend here!

This soup is fabulous. I LOVE the tanginess from the balsamic vinegar. I’ve made it several times for my husband and I we both adore it!!

Another great recipe. Lentils seem to get overlooked. Cooked exactly to the recipe and it was perfect.

Alexandra I made the half recipe today, I had some frozen kale from my garden and added that. It was delicious, I followed the recipe as written it was delicious, your recipes never disappoint. Thank you.

So delicious, healthy, and cheap! I sautéed the onions, garlic and carrots first, and left out the celery, because I didn’t want to make a trip to the store. Also used chicken stock instead of water, and had to sub a bit of red lentil when I ran short on green lentils. All to say this seems like a very adaptable recipe. I used 1/4 cup of red wine vinegar, but will use slightly less next time. And there will definitely be a next time!

Delicious recipe!! I know this is a vegan recipe….but …I substituted about 4 C out of the 7 C of water with my chicken stock I make from scratch. Added a rind of pecorino cheese, and then when it was all cooked , I added handfuls of fresh spinach sautéed with garlic. Sometimes I’ve added Swiss chard sauted with garlic too instead of spinach. Very adaptable recipe!

Awesome:)

I tried this last night and loved it. I especially loved the combination of the vinegar, red pepper flakes and carrots. I was surprised! 🙂. Can’t wait to make it again.

I loved everything about this except the watery broth. Maybe if it had sat around longer, it would have been different. I just had to add a spoonful of Better than Bouillon (veggie stock) and it really was kicked up a notch. Thanks for this very enjoyable recipe!

You have the best recipes and the best instructions!

1. Throw all ingredients together in a pot.

The first time I read the recipe, I thought: where are the rest of the steps?! But I was pleasantly surprised to find they were all there in #1!

Fantastic recipe, as always! Thank you for your work and for making delicious, healthy things that aren’t complicated.

A winter staple. The best!

This soup is so simple to make and really delicious.i loved that the vegetables and lentils still had texture after cooking for 1 hour. Not mushy at all. Thank you for another excellent recipe.
Your refrigerator focaccia is a regular in our home and has been shared with lots of people. That inspired me tu buy your book and I’m totally happy with it.

made this last night and it’s totally delicious! I didn’t have white balsamic vinegar, so used white wine vinegar and reduced to 1/4 cup. Served with a few thick slices of brown bread and it was such a cozy supper for a winter evening!!

I can’t figure out why the picture of your soup looks so much darker and heartier. Mine looked just like I thought it would after throwing a mirepoix and canned tomatoes in water and cooking it for an hour — thin, colorless and not very appetizing. The red pepper flakes added a nice kick (I always overcompensate) and I was generous with salt and pepper but cooking a bunch of stuff that’s pretty tasteless to start with needs something else. I did use the thyme and bay leaf. Frankly, the tepid effort for a vegan effect screams for chicken broth instead of water and a ham hock! 🧑‍🍳