Vegan Lentil Soup Recipe with Butternut Squash and Spinach

Warm up with a bowl of this rich vegan lentil soup recipe. Easy to change and customize, you can easily make this recipe your own!

I’m a firm believer that winter is for soup. It doesn’t matter where you live. We should all be eating soup at least a few times a week between the months of November and February.

Soup is one of the ultimate comfort foods. It’s warm. It’s rich. It’s filling and it’s just so comforting. Eating soup just feels good, and we all deserve to feel good sometimes.

But there’s something else that can make soup so comforting – the recipe itself.

Soup has been around for ages, and soup recipes have been handed down from generation to generation, bringing with them memories and good thoughts of the people who have cooked and served the food in years past.

That’s the deal with this vegan lentil soup recipe that I’m sharing today.

Why I love this lentil soup recipe so much

A lot of people will look at this recipe and think, Lentils? How can lentils be special to anyone? But they’re special to me, especially this lentil soup.

I had a great, great aunt who was a fantastic cook in her lifetime. She catered for businesses in my hometown, and a few older business owners I knew would literally groan when remembering her stews, pastries and cookies for years after she passed away.

While most of her recipes are likely lost forever or packed away in another relative’s basement, I do have this amazing recipe for easy lentil soup with butternut squash and spinach.

I’ve made some changes and tweaked it just a bit to give it a bit more personality, but the core of this recipe is all hers.

I also made a few minor adjustments to turn it into a vegan lentil soup recipe. In my opinion, it’s beyond delicious and just as wonderful as the original.

What’s special about this vegan lentil soup recipe?

Lentils

First, lentils. I love them, and I think lentils are entirely under appreciated.

Lentils are a legume, and they’re the seeds of lentil plants. They can be eaten sprouted, fried, baked or boiled, and boiling is the most popular way to prepare them. (source)

Lentils, including green lentils (used in this recipe), brown lentils, french lentils and red lentils, are an excellent source of protein and iron while being low in calories. Which makes them perfect for vegetarian and vegan diets.

Like many other legumes and grains, the lentil takes on the flavor of what you’re cooking, making them deliciously versatile.

Lentils are also amazingly affordable. A pound of lentils costs like a dollar and will literally feed a dozen people.

Those 12 people will be fed quickly, too, since lentils can cook in under 30 minutes.

Butternut squash

Next, butternut squash. Butternut squash is always tasty. This butternut squash hash is delicious (if you’re looking for more recipes). Plus, all the vitamins are great, and a serving of butternut squash has more potassium than a banana.

That makes them another great meat-free option for the vegetarian and vegan crew.

But it’s the flavor and texture that really makes butternut squash stand out in the crowd. Slightly sweet, creamy and smooth, it adds a hearty amount of flavor to this lentil soup. If you’ve never had it on its own, you should try roasted butternut squash. It’s a simple and amazing side dish!

Third, vegetable broth. Specifically made with Knorr Selects Bouillon. It makes this the best lentil soup, for sure!

I used the vegetable bouillon variety in this recipe, and I use the same brand in my cauliflower soup recipe. It’s delicious!

Feel free to substitute vegetable broth or vegetable stock for the water and bouillon in this recipe. Just use one cup of stock for every cup of water, and eliminate the bouillon.

Other important ingredients

There’s walnuts for added protein and a deliciously crispy crunch.

Spinach for flavor and all those vitamins.

My personal additions, cilantro and lime juice, bring the taste of the soup to an entirely new level.

How to make vegan lentil soup

This easy recipe is great because it doesn’t require an afternoon of simmering to get all the flavors just right, and everything just goes into the same pot for less mess.

It can cook quickly, but if you cook it for a long time, until it’s reduced a bit and the lentils are extra-soft, it becomes a delicious lentil stew.

I make this easy vegan lentil soup with butternut squash by heating olive oil in a large pot and sautéing chopped shallots.

Then I add dried lentils, broth, salt and pepper and let it cook for about 30 minutes.

When the lentils are done, I toss in cubed butternut squash, and more vegetable broth to simmer until the squash is cooked. This also gives it time for the flavors to develop.

Just before serving the soup I stir in fresh baby spinach, cilantro, walnuts and lime juice.

Easy, right?

Lentil Soup with butternut squash recipe

Vegan lentil soup ingredients

Scroll to the end of this page for a full and printable recipe card of this post, including all measurements, instructions and nutrition facts.

I understand that not everyone likes to read all the extra questions and details that go along with the recipe. If that’s you, just keep scrolling.

Here’s a list of the ingredients you need to gather before you start cooking your lentil soup:

• Vegetable stock, broth or boullin
• Olive oil
• Shallots
• Green lentils
• Water
• Frozen butternut squash
• Baby spinach leaves
• Walnuts
• Lime juice
• Fresh cilantro

Vegan lentil soup directions

1. In a large pot, heat up some olive oil over medium heat and dice the shallots while the oil heats up. Add the shallots and stir to cook them until they’re golden. Add lentils, bouillon and water. (you can also use vegetable stock or vegetable broth instead of the water/bouillon combination). Reduce heat to medium-low, and then partially cover the pot with the lid to cook the lentils in the veggie broth for 30 minutes. Just until lentils are fully cooked.

    

2. Stir in more water or stock, then add the butternut squash to the pot. Simmer until the squash is fork-tender.

    

3. Stir in the spinach and turn off the heat. Add the walnuts and lime juice. Top individual bowls with a sprinkle of cilantro and serve.

Substitutions and alternate ingredients

Lentil substitutes

Your lentils are your biggest source of protein in this soup, so don’t leave them out. You can, however, use the following instead of green lentils:

• Brown lentils
• Canned lentils
• French lentils
• Orange lentils
• Red lentil

Just be sure to check the cooking instructions and time on the package of the lentils you’re using. If needed, you should adjust step 1 in the recipe to make sure your lentils are fully cooked.

Butternut squash substitutes

There are several ingredients you can use in place of the butternut squash in this vegetarian lentil soup recipe.

Here are a few ideas:

• Sweet potato
• Pumpkin
• Acorn squash, buttercup or any other variety of winter squash
• Carrots
• Potato chunks, particularly Yukon gold, fingerlings or baby reds

If you’re looking for a different soup featuring your favorite squash, take a look at this butternut squash and carrot soup recipe.

Substitute for shallots

One small onion or onions, with a clove of garlic, are a great substitute for shallots.

Spinach substitutes

Are you trying to find a spinach alternative because you or someone in your family doesn’t like the taste or texture of cooked spinach? I have the solution!

Try mincing the spinach into very fine pieces instead of eliminating it. It will look like a fresh herb in the soup, while you still get all the nutrients.

If you’re still reading because you want real cooked spinach substitutes, here are a few to try:

• Kale
• Swiss chard
• Collard greens

Walnut substitutions

Nuts are super easy to substitute, especially in a savory dish like this lentil soup recipe. Peanuts, almonds cashews or any other tree nut will work perfectly.

Vegan lentil soup variations

This soup is very versatile, which means you can a bunch of additions and changes, and it’s still going to be delicious!

The basis for the soup is the lentils, shallots (or onions) and your vegetable broth or stock. From there, you can try your own variations and see what you like best. In the meantime, here are a few ideas:

How to make spicy vegan lentil soup

Follow step 1 of the recipe. When you get to step 2, add the water/ vegetable stock and also add the following to the water:

• 2 tablespoons tomato paste
• 1/4 teaspoon red pepper flake
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1/2 teaspoon cumin
• 2 teaspoons curry powder

Finish step 2 and then follow the rest of the recipe. It will be the best lentil soup!

How to make vegan tomato lentil soup

Follow step 1 of the recipe. When you get to step 2, add the water/ vegetable stock and also add the following to the water:

2 tablespoons tomato paste

1 15 oz can crushed tomatoes OR diced tomatoes

Finish the last step with an optional tablespoon of balsamic vinegar.

Hearty vegetable lentil soup, vegan

This is a super easy variation on the original soup recipe:

In step 1, add 2 diced carrots and one diced celery stalk.

In step 2, add 2 tablespoons tomato paste and 1 15oz can of diced tomatoes.

Finish step 2 and complete the recipe. Feel free to add a handful of kale when you add the spinach for additional veggie goodness.