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    Home ▸ Vegan Soups

    French Lentil Soup (Vegan)

    Last modified: August 10, 2023. Originally posted: August 10, 2023 By Sophia DeSantis

    This post may contain paid links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    Collage of a creamy pink lentil stew in a glass jar, a pot with a tomato based broth in it and a wooden spoon mixing a creamy pink veggie stew with overlay text.
    Glass jar with a pink creamy soup that has lentils and vegetables inside.

    A french lentil soup that is hearty and nutritious. This vegan stew is satisfying and the perfect cozy meal!

    This soup is filled with protein packed lentils and is full of vegetables. It's creamy, flavorful and tastes incredible!

    Top side view of orange colored lentil and veggie stew in a glass jar
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    This is a sponsored conversation written by me on behalf of Oh She Glows. The opinions and text are all mine.

    This recipe was originally published on 12/6/16

    When the weather cools down I crave warm foods. There is nothing quite like a bowl of warm creamy lentil stew to warm your insides, especially when it's super healthy and made with whole foods.

    When I got the chance to review the new book by Angela Liddon, Oh She Glows Every Day, my eyes (and stomach) landed directly on her Golden French Lentil Stew.

    Oh She Glows Every Day cookbook cover

    This rich and creamy vegan lentil stew is full of healthy ingredients and anti-inflammatory benefits, a perfect cozy meal!

    The recipes inside will literally make your stomach growl as you peruse the pages. Looking through each section, I couldn't decide which recipe to review!

    Ingredients

    Lucky for you, I get to share this French lentil soup recipe with all of you! Here are the ingredients you need:

    • Raw cashews
    • Yellow or sweet onion 
    • Garlic 
    • Carrots diced
    • Celery diced
    • Cumin
    • Thyme 
    • Turmeric 
    • Diced tomatoes
    • French green lentils
    • Veggie broth
    • Swiss chard or kale leaves 
    • White wine vinegar
    • Extra-virgin olive oil 
    • Black pepper
    • Sea Salt

    How to Make Vegan Lentil Stew

    This lentil stew recipe came together SO easily! I literally had three tired, cranky, hungry kids at my feet as I prepped and cooked, but I was still able to do it all in record time.

    1. Make the cashew cream.
    2. Sauté the onions.
    3. Add the carrots, celery and spices.
    4. Stir in the tomatoes, lentils and broth.
    5. Mix in the cream and chard and enjoy!

    NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

    Wooden spoon sautéing onions in a dutch oven
    Wooden spoon mixing carrots, celery and onion in a dutch oven
    Top view of dutch oven with a red veggie lentil soup inside
    Wooden spoon stirring a creamy red lentil and veggie soup

    Serving Suggestions

    This vegan lentil soup can be served as a meal all on its own, or with any of the following recipes:

    • Kale Salad
    • Mediterranean Orzo Salad
    • Vegan Caesar Salad
    • Gluten Free Drop Biscuits

    Preparation Tips

    • I tested this veggie lentil stew with both cashew and sunflower seed cream, and both versions work great.
    • It’s a perfect recipe for those with tree nut allergies (as long as you can eat sunflower seeds).
    • The French green lentils hold their shape well and add a bit of a chew, but feel free to use green or brown lentils if that’s all you can find. The stew will just be thicker since green and brown lentils break down a bit more.

    Storage Tips

    • Cool the stew before storing.
    • This stew will keep in an airtight container in the refrigerator for up to 5 days.
    • Vegan lentil stew can also be frozen it for 1 to 2 months.
      • I like to store in a glass airtight container. I also put plastic wrap right over the top, so it is touching the surface before putting the top on. This helps freezer burn.
    • The stew will thicken after sitting in the fridge; you can thin it out with a bit of broth when you reheat it, if desired, or simply serve it thick with some crusty bread.
    Spoon taking some orange colored lentil stew from a glass jar

    Common Questions

    Can you add dry lentils to stew?

    Yep! That's the great thing about lentils, they don't need soaking. Lentils cook much faster than other dried beans so soaking is not necessary. This lentil stew will cook in about 30-25 minutes!

    What goes with lentils?

    The question should really be, what doesn't go good with lentils! Really any veggie or savory item I have tried goes amazing with lentils. I love them cold or warm. In a stew or a salad. Some of my favorite ways to use lentils are with tomatoes and my vegan feta, this Greek lentils soup, make them into a lentil burger, make them into a bean dip, add them to a salad, or sauté with onions and other seasonal veggies.

    How do you keep lentils from splitting?

    The key to keeping a lentils shape. and keeping them from getting mushy, is to make sure you don't overcook them. Because lentils take a shorter time to cook than other dried beans, people tend to let them cook too long.

    Make sure you test them often by trying them and checking consistency. Also, you want to make sure the lentils you buys are fresh, old lentils shed their skin faster and turn mushy.

    More Vegan Lentil Recipes

    Once you finish all of this French Lentil Stew, put those lentils to use with these recipes:

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    A pink creamy lentil and veggie stew in a glass jar with a hinged top sitting on a white wooden surface.

    French Lentil Soup (Vegan)

    Sophia DeSantis
    A french lentil soup that is hearty and nutritious. This vegan stew is satisfying and the perfect cozy meal!
    4.64 from 58 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 20 minutes mins
    Cook Time 36 minutes mins
    Total Time 56 minutes mins
    Course Main Course
    Cuisine French
    Servings 4
    Calories 343 kcal

    Ingredients
     
     

    • ½ cup raw cashews, or ¼ cup plus 2 tablespoons (90 mL) raw sunflower seeds (125 mL)
    • 2 cups water (500 mL)
    • 2 tablespoons extra-virgin olive oil , optional, use broth for oil free (30 mL)
    • 1 large yellow or sweet onion diced, or 2 leeks, cleaned and thinly sliced (about 2 cups/500 mL)
    • 4 large cloves garlic minced (2 tablespoons/ 30 mL minced)
    • 1 to 1 ½ teaspoons fine sea salt, to taste , plus a couple pinches (5 to 7 mL)
    • 2 medium carrots diced (1 heaping cup/275 mL)
    • 2 stalks celery diced (¾ cup/175 mL)
    • 2 teaspoons ground cumin
    • 1 ½ teaspoons dried thyme (7 mL)
    • 1 teaspoon ground turmeric (5 mL)
    • 1 can of diced tomatoes, with juices (14-ounce/398 mL)
    • ¾ cup uncooked French green lentils, picked over and rinsed (175 mL)
    • 4 cups veggie broth , low sodium (1 L)
    • 3 cups stemmed and chopped Swiss chard or kale leaves (750 mL)
    • Freshly ground black pepper
    • 1 to 2 teaspoons white wine vinegar , to taste (5 to 10 mL)
    Shop Ingredients on Jupiter

    Instructions
     

    • Put the cashews in a bowl and cover with a couple of inches of water. Soak for 1 to 2 hours or overnight. (For a quick-soak method, cover with boiling water and soak for 30 to 60 minutes.) Drain and rinse.
    • Transfer the cashews to a high-speed blender along with ½ cup (125 mL) of the water. Blend on high until super smooth and creamy in texture. Set the cashew cream aside.
    • In a large Dutch oven, heat the oil (or use broth for oil free) over medium heat. Stir in the onion, garlic, and a couple pinches of salt, and sauté until the onion is softened, 4 to 6 minutes.
    • Stir in the carrots and celery, and cook for another few minutes or so. Stir in the cumin, thyme, and turmeric until combined.
    • Add the diced tomatoes with their juices, lentils, broth, and remaining water. Increase the heat to high and bring to a low boil. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils are tender.
    • Stir in the cashew cream and chard. Add salt, pepper, and vinegar to taste. (The vinegar’s role is to add a little bit of brightness to the soup; add a bit at a time and keep tasting, as it can quickly overwhelm.)
    • Cook for a couple of minutes over low-medium heat, until the chard is wilted, and then serve.
    • This stew will keep in an airtight container in the fridge for up to 5 days, or you can freeze it for 1 to 2 months (always let it cool completely before storing). The stew will thicken after sitting in the fridge; you can thin it out with a bit of broth when you reheat it, if desired, or simply serve it thick with some crusty bread.

    Notes

    • This golden-hued stew is remarkably rich and creamy, thanks to the addition of a dairy-free cream base that can be either nut or seed based.
    • When I was developing this recipe, I tested the stew with both cashew and sunflower seed cream, and both versions work beautifully.
    • It’s a friendly recipe for those with tree nut allergies (provided you can still eat sunflower seeds).
    • Turmeric gives this stew its joyful, rich color, not to mention anti-inflammatory benefits; curcumin, one of the compounds in turmeric, has been shown to help reduce swelling and inflammation.
    • The stew is spiced with dried thyme and cumin, and it packs a hefty portion of greens (Swiss chard or kale—your choice!) and other hearty vegetables like carrot and celery.
    • The French green lentils hold their shape well and add a lovely, chewy element, but feel free to use green or brown lentils if that’s all you can find.
    • The stew will just be thicker since green and brown lentils break down a bit more.
    • Reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 343kcalCarbohydrates: 39gProtein: 13gFat: 14gSaturated Fat: 2gSodium: 254mgPotassium: 821mgFiber: 13gSugar: 8gVitamin A: 6875IUVitamin C: 16.9mgCalcium: 99mgIron: 5.8mg

    Nutrition and metric information should be considered an estimate.

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    Reader Interactions

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      4.64 from 58 votes (37 ratings without comment)

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    1. Cindy Gagnier

      September 09, 2020 at 12:55 pm

      Just made this and added some finely diced mushrooms as well. It is so creamy and rich. Almost decadent. Would never know it was vegan if you didn't know. Loved it so much!

      Reply
      • veggiesdontbite

        September 09, 2020 at 1:29 pm

        I'm so happy you like it Cindy!!!

        Reply
    2. Jessica

      August 15, 2020 at 9:28 pm

      Could this be frozen? Sounds delicious. Would like to make a large batch and freeze for winter if possible.

      Reply
      • veggiesdontbite

        August 18, 2020 at 11:03 am

        Hi Jessica! Yes! I love batching it and freezing!

        Reply
        • Jessica

          August 20, 2020 at 11:17 am

          Thank you I appreciate your response!! I look forward to making this!

    3. Judith

      June 29, 2020 at 7:43 pm

      I used red lentils since that's what I had in my pantry and I personally enjoyed more of the tomato base flavor. I ended up adding the entire 17 oz carton of tomatoes I had on hand. Absolutely delicious!

      Reply
      • veggiesdontbite

        July 01, 2020 at 11:26 am

        So happy you liked it Judith!!

        Reply
    4. Sharon

      June 28, 2020 at 11:31 am

      Is the white wine vinegar really required? Can you substitute with regular vinegar or balsamic vinegar? I haven't tried it yet but it looks absolutely delicious!

      Reply
      • veggiesdontbite

        July 01, 2020 at 11:23 am

        Hi Sharon! The white vinegar will be tangier but you can definitely sub with similar results!!

        Reply
    5. Monica Multer

      May 05, 2020 at 6:43 pm

      Do you have any recommendations for those with tomato allergies?

      Reply
      • veggiesdontbite

        May 06, 2020 at 10:55 am

        Hi Monica! I would just skip them and add more broth. Taste and add salt if needed!

        Reply
    6. Carol Molina

      November 06, 2019 at 11:49 am

      I was too hungry to wait for cashews to soak so I used a whole can of regular coconut milk.
      I had only brown lentils so I used those.
      I had frozen spinach so I added that instead of kale.
      So I may have a completely different soup than everyone else but it is delicious!
      This is a recipe I can see experimenting with and having a little different meal every time I make it.
      Thanks!

      Reply
      • veggiesdontbite

        November 06, 2019 at 7:01 pm

        Haha!! Love all the changes you made, they sound delicious!

        Reply
        • Allison Hall

          April 13, 2020 at 9:38 am

          I love this recipe! I made it for meal prep and it's perfect. I think I'll try it with coconut milk next time instead of the cashews just to see how it turns out! I also added chopped mushrooms to mine and substituted with spinach. It's so YUMMY!!!!

        • veggiesdontbite

          April 13, 2020 at 11:31 pm

          I am so happy you liked it Allison! The mushrooms sound amazing!

    7. Emilie

      September 08, 2019 at 10:44 am

      This really hit the spot. Been eying this recipe for a while and finally made it. I love swiss chard, and now love french green lentils, too!

      Reply
      • veggiesdontbite

        September 08, 2019 at 11:23 am

        So happy you liked it!! I love both of those too!

        Reply
    8. Susan

      June 19, 2019 at 2:40 pm

      My son is allergic to cashews and some other nuts (but not almond or sunflower or pumpkin). For this and many recipes that call for cashews, I'd like to use almonds or sunflower. Two questions: (1) Can I substitute with almonds (I'd soak and treat the almonds like cashews) and (2) If I use sunflower seed, how to adjust amounts in other recipes (you did the math in this one!) (i.e., cashew to sunflower) and do I soak sunflower seeds? Thanks much.

      Reply
      • veggiesdontbite

        June 20, 2019 at 3:07 pm

        Hi Susan! It really just depends on the recipe. Overall both almonds and sunflower seeds will change the flavor. Generally, both can be used as a cashew sub in same amounts, but you may need to change up the lemon/vinegar/etc that counteracts the sweetness of the cashews to give a more neutral flavor. It's something you can definitely play around with!

        Reply
    9. Sonja Harris

      February 17, 2019 at 7:49 pm

      I have made this twice already and it's a great creamy non-dairy easy lentil stew that my family all likes.

      Reply
      • veggiesdontbite

        February 17, 2019 at 9:42 pm

        Awesome Sonja! Thank you for letting me know!

        Reply
    10. Lindsey

      February 12, 2019 at 12:17 pm

      So good! Have made it several times now - never disappoints.

      Reply
      • veggiesdontbite

        February 12, 2019 at 10:26 pm

        So happy you liked it!

        Reply
    11. Vicki

      February 08, 2019 at 5:04 pm

      This is a delicious stew. I added some Better Than Bouillon base. I also used the greens from beet tops. This is definitely going to be a favorite.

      Reply
      • veggiesdontbite

        February 08, 2019 at 9:39 pm

        I'm so happy you liked it Vicki!

        Reply
    12. Geri

      December 06, 2018 at 1:06 pm

      Would I be able to home pressure can this recipe?

      Reply
      • veggiesdontbite

        December 06, 2018 at 11:12 pm

        Hi Geri! I am not sure about that as I don't know much about home pressure canning. I would guess you could if you can do that with soups! Sorry, wish I could help more.

        Reply
    13. Dona

      November 26, 2018 at 5:39 am

      Could i use sun/cashew butter instead of soaking the seeds? Maybe add I little water?

      Reply
      • veggiesdontbite

        November 26, 2018 at 10:47 am

        Hi Dona! Yes, you could use the butter for sure. I’d just make it and see how much liquid you’d need if any. Let me know how it goes!

        Reply
    14. Teresa

      August 15, 2018 at 9:06 am

      Amazing recipe. I use tahini (because I’m lazy) in place of the cashews and it works great!

      Reply
      • veggiesdontbite

        August 15, 2018 at 10:37 am

        That’s a great idea! Happy you like it!

        Reply
    15. Talitha Huber

      February 21, 2018 at 3:21 pm

      I've been looking for ways to incorporate lentils into our diet and I think I've hit the jackpot with this one! I couldn't believe how much flavor this had with such simple ingredients and spices! We enjoyed it with greek yogurt and honey wheat bread =)
      I used 1 cup heavy cream in place of the cashew cream and omitted the celery for budget and preference reasons, and it turned out heavenly (though a bit thinner, i think, than if I had followed to the letter).
      And in case any one was wondering, this makes right around 8 cups of stew, so about 8 servings of a normal bowl full. According to verywellfit.com's calorie counter that should be 191 calories/serving.
      Excellent recipe and meal, thank you so much! I think I'll be spending a lot more time on this site =)

      Reply
      • veggiesdontbite

        February 21, 2018 at 10:16 pm

        I'm so happy you loved this recipe Talitha! Lentils are truly an amazing ingredient. So much in that little bean! Let me know if I can help out in any way!

        Reply
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