This 3-Ingredient Vegan Lentil Soup is THE easiest way to make a hearty, flavorful, and nutritious soup. Instant Pot compatible, this recipe is massively useful to have on hand.
The Easiest Vegan Lentil Soup Ever?
Sometimes I just don’t feel like cooking. Not having ingredients at home is a classic excuse. Time and energy are also things I tell myself I don’t have enough of. But I still want to eat nourishing food as much as I can, so I find that it’s helpful to have easy go-to recipes.
This recipe is meant to be the absolute minimum required to make a tasty and soothing lentil soup. It consists of just lentils, garlic, and miso. The flavors work nicely together and nothing feels lacking. There’s the beany earthiness of the lentils, the aroma of the garlic, and the warm umami of the miso.
How to Make 3-Ingredient Vegan Lentil Soup
This is a flexible recipe – you can choose whether or not to use oil and make it to your desired consistency. But the process is generally the same, whether you’re making this in on the stove or in the Instant Pot.
Saute the garlic in olive oil (you can skip this if you’re avoiding oil). Sauteing it longer will develop the flavor more. If you like a stronger garlic flavor, you can toast the garlic to make it stand out. If you prefer it mild you can just saute it briefly without toasting it.
Add the lentils and water into the pot and cook the lentils. This takes the majority of the cooking time and is pretty passive. Cook it until the lentils are tender.
Stir in the miso. Add as much as you need to get it to your preferred level of saltiness. Adding the miso at the end preserves the probiotic benefits of the paste. Put toppings on the soup (or don’t!) and serve.
Ways to Enhance the Soup
Again, this recipe is a bare minimum – you can always add to it. Here are some ideas:
- Dried herbs and spices – you can saute some other herbs with the garlic for a bit more flavor dimension. Some of my favorites are cumin, ground coriander, “Italian” seasoning, oregano, and chili powder. Add one or several.
- Fresh herbs – basil, cilantro, and parsley will all work well with the flavors in the soup. Chop them up and add them right before serving.
- Other garnishes – I love the crunch of homemade croutons in hot soup. Alternatively, a piece of bread or toast can be nice for dipping. Diced avocado is a fun thing to add to the soup, given the texture and temperature contrast.
Some Final Thoughts
I made this recipe because I needed something to make for my wife and myself when we’re really feeling lazy. I hope it comes in handy for you too! Let me know in the comments if you have any questions.
Easy Veggie Dishes to Pair with the Vegan Lentil Soup
- 3-Ingredient Vegan Creamed Spinach – super quick and easy, rich and creamy
- Crispy Roasted Sweet Potatoes – tender and gooey inside, crispy outside
- Kale Apple Salad with Maple Mustard Dressing – one of my all-time favorite salads
- Air Fryer Kale – nutrient-packed kale in a crispy, crunchy format!
A Few Other Hearty Plant-Based Soups
- Kimchi Stew – spicy and hearty Korean style stew with tofu and mushrooms
- Minestrone alla Milanese – northern Italian style with kale, white beans, and risotto
- Chili – inspired by Texas chili but totally vegan, with big smoky spice
- Japanese-Inspired Ramen – several different kinds, ranging from creamy to light
As always, if you try this recipe out, let me know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @gastroplant on Instagram! I’d love to see what you come up with.
3-Ingredient Vegan Lentil Soup
Equipment
- Instant Pot (optional)
Ingredients
- 1 cup dry lentils can be black, green, brown, red
- 4 cloves fresh garlic smashed coarsely
- 1 Tablespoon olive oil can skip, see note
- 3-4 cups water see note
- 2-3 Tablespoons miso red or white, see note
Optional Garnishes/Toppings
- avocado cut into cubes
- toasted bread or croutons
- olive oil to drizzle
- fresh parsley chopped
Instructions
If using Instant Pot
- Set the Instant Pot to "saute". Add the olive oil to the pot. Add the garlic and stir as it begins to cook. Saute until the garlic until golden brown, 3-4 minutes. (see note)
- Add the water and lentils. Place the lid on the Instant Pot and make sure it seals. Set it to cook at pressure for 7 minutes. When the pressure cooking is done, use the natural release method.
- Stir 2 Tablespoons of miso into the soup, using a fork or whisk to make sure it dissolves, and taste the soup. If you'd like it saltier, stir in up to 1 more Tablespoon.
- Garnish as desired and serve immediately.
If cooking on the stove top
- Heat the olive oil in a medium pot over medium heat. Add the garlic. Stir and cook until the garlic is light golden brown, 3-4 minutes. (see note)
- Add the water and lentils. Turn to medium-high heat. When the water begins to boil, reduce to low heat and cover the pot. Simmer until the lentils are tender, 20-30 minutes (depends on the type of lentil).
- Stir 2 Tablespoons of miso into the soup, using a fork or whisk to make sure it dissolves, and taste the soup. If you'd like it saltier, stir in up to 1 more Tablespoon.
- Garnish as desired and serve immediately.
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