Main image of One-Pot Veggie Lentil Soup

One-Pot Veggie Lentil Soup

30 min


One-bowl / one-pot


This hearty vegetable and protein-packed lentil soup is wonderfully inviting on cold, dark winter days. It's one of our favourite soups to make, considering how quickly it comes to gether, and how delicious the flavours are.



30 min


10 min


20 min

Free from

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tree nut

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  • 1 Tbsp (15 mL)
    vegetable oil
  • 2
    yellow onions, diced
  • 3
    cloves garlic, crushed
  • 1
    red hot chili, minced
  • 1 tsp (3 g)
    ground turmeric
  • 1 tsp (2 g)
    curry powder
  • 1 tsp (2 g)
  • 1 tsp (6 g)
  • ½ tsp
    ground black pepper
  • 5 cups (1200 mL)
    vegetable stock
  • 3 cups (576 g)
    dry brown lentils, soaked for at least 2 hours, drained*
  • 2
    potatoes, cut into 1 cm cubes
  • 2
    carrots, diced
  • ½
    head broccoli, broken into bite-sized florets

Optional garnish

  • fresh cilantro
  • fresh parsley
  • lemon slices
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  1. Add the oil to a large pot on medium-high heat. Once hot, add the onions and sauté until translucent, about 5 minutes. Add splashes of water as needed to deglaze the pot.
  2. Add the garlic and red chilli, cook for 2 minutes, before adding the spices and sautéing for about 30 seconds to toast, stirring throughout.
  3. Add the vegetable stock, lentils, and potatoes. Bring to a boil, then reduce to a simmer with the lid partially covered.
  4. After 5 minutes, add the carrots and cook for another 10 minutes.
  5. Add the broccoli and cook for another 3 minutes until tender.
  6. Adjust salt and pepper to your liking, and enjoy!


  • * When we have time, we like to soak our lentils for at least a couple of hours beforehand to help decrease the cooking time and to help increase nutrient absorption. Soaking, though, is not necessary for this recipe; if using unsoaked lentils, add an extra 15 minutes to the cooking time. Learn more about the benefits of soaking in our PUL article.
  • If desired, blend half of the soup using an immersion blender to make it a more creamy soup, or leave it unblended as we've done, and as can be seen in the photos.


  • Store in an airtight container in the fridge for up to 1 week, or the freezer for up to 2 months.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Youstina Bebawy - April 21, 2021, 6:50 a.m.

I love this meal! It's a great hot soup to have when you are feeling under the weather. I have added cumin to it and it was a real kick 😋

PUL Team - April 22, 2021, 3:04 a.m.

Mmm cumin sounds great, Youstina!

Victoria - April 7, 2021, 1:01 p.m.

This soup is delicious! The broccoli fits perfectly there😋
All recipes I’ve tried so far from you have been amazing, thank you so much for what you do.
Sending love from Slovakia❤️

PUL Team - April 8, 2021, 6:35 a.m.

Thank YOU, Victoria, for all of the support! Sending lots of love to Slovakia 💖

Ana - April 7, 2021, 12:35 a.m.

Hi! Today I cooked this recipe, I have been on a strict diet for the last few weeks and I really needed to eat something delicious and this was easy and perfect. Thank you so much for the recipe! Greetings from Guatemala :)

PUL Team - April 7, 2021, 6:21 a.m.

So glad you enjoyed the lentil soup, Ana! Sending lots of love to Guatemala 🥰