Easy No-Chop Lentil Veggie Soup! Simmered in a comforting broth with warming spices, this lentil soup is naturally gluten-free, satisfying, and meal-prep friendly.
This budget-friendly, Easy No-Chop Lentil Veggie Soup is the cozy, nutritious hug your weeknight dinner has been craving. Packed with hearty lentils and colorful vegetables, this wholesome soup delivers protein, fiber, and vitamins in every spoonful, all while keeping prep time ultra-low since there’s no chopping required.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Boy of boy, this recipe stirred up a lot of controversy. It sparked more than a few debates—some folks loved it, others wanted to tweak the canned veggies or swap in different spices. Yet what unites us is a shared goal: nourishment that supports our bodies, and helping our readers managing arthritis. This version was created with that heart in mind, balancing familiar flavors with a forgiving, pantry-friendly approach.
If you’re looking for a cozy meal that’s easy on the wallet and on the joints, you gotta give this one a try. The simple substitutions invite you to tailor the dish to your taste, while the steady, comforting notes of lentil, tomato, and veggie goodness keep it universally appealing.
Tips for Success:
- Flavor Profile: This Easy No-Chop Lentil Veggie Soup is cozy, nutritious and full of hearty lentils and veggies. This budget-friendly soup is super easy to make with no chopping required.
- Depth of Flavor: Perhaps the most significant thing about this recipe is that it is simple, because there is no chopping required; however, the lack of chopping onion and garlic left the soup slightly flatter than our typical robust and flavorful soups which led to a ton of family controversy. The good news is this soup can be easily modified to suit your tastes.
- Almost Didn’t Make it to the Blog: This recipe was just one big fight in our family of taste testers. Everyone had such varying opinions on the flavors and veggies; we almost scrapped this recipe completely. However, we then decided to post it and let our readers know that they can use their favorite canned veggies and ramp up spices and herbs as needed or only use their favorite herbs and spices.
- No Chopping: We made this easy-to-make soup for our readers who suffer from arthritis. No chopping required.
- Veggies: Feel free to substitute the peas with your favorite veggies or add a can of your favorite veggies in addition to the peas. Be sure to select veggies that cook quickly.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.
This soup freezes well.
Pantry Products:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
- Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
- Dried Crushed Thyme Leaves: If you can’t find dried crushed thyme leaves, you can use ground thyme but use half the amount.
- Regular Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
- Canned Lentils: We used Delallo Imported Italian Lentils. They come in a 14 oz. can. Most grocery stores carry them in the specialty aisles. If using dry lentils, select lentils that hold their shape after cooking like a brown lentil such as small brown lentils called Pardina lentils. Cook dry lentils separately, adjust time accordingly. If cooking dry lentils, you want to end up with 1 2/3 cups of cooked
- Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the petite diced tomatoes) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. If you prefer that tinny taste that is typically associated with canned tomatoes, feel free to leave it out or only add a pinch.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large stock pot
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Easy No-Chop Lentil Veggie Soup
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
- Yield: 8 Cups 1x
- Category: Soups
- Method: Stovetop
- Diet: Vegan
Description
This budget-friendly, Easy No-Chop Lentil Veggie Soup is the cozy, nutritious hug your weeknight dinner has been craving.
Ingredients
Base Ingredients:
- 2 cups low-sodium vegetable broth *
- 2 cups water
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- ¼ cup nutritional yeast
- 1 Tablespoon miso *
- 1 ½ teaspoon tahini *
- 2 teaspoons pure maple syrup
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon dried crushed thyme leaves *
- ½ to 1 teaspoon cumin (+/-)
- ½ teaspoon regular chili powder *
- ¼ to 1 teaspoons sea salt (+/-) *
- ¼ teaspoon black pepper
Other Ingredients:
- 2 – [ 14.5 oz. cans ] brown lentils, drained and rinsed
- ¾ cup frozen peas
- 3 cups fresh baby spinach
- 2 teaspoons lemon juice
Optional Toppings:
- Chopped fresh parsley
- Vegan Parmesan Cheese
Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large stock pot, add all the Base Ingredients (except baking soda) and Spice/Herb Mix, bring to a boil, add the baking soda, stir well, then lower to a simmer. Simmer for 4 minutes, stir occasionally to ensure the miso is thoroughly dissolved into the soup broth.
- Add all the Other Ingredients (except the baby spinach) to the pot, simmer for 9 minutes.
- Add the hand-torn baby spinach, simmer for 5 to 7 minutes. Remove from the stove and allow to set for 5 minutes to allow the flavors to marry.
- To serve, ladle the soup into a bowl, and serve with chopped fresh parsley and/or Vegan Parmesan Cheese and crusty bread or flatbread.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 6 (makes 8 cups)
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