Hearty Vegan Lentil and Vegetable Noodle Soup Recipe

This vegan version of childhood chicken noodle soup is nourishing, comforting and full of flavour. A miso-enriched vegetable broth, brown lentils, diced vegetables and small gluten-free noodles create a warm, satisfying bowl that’s great for family meals and ideal when sniffles and colds are about.

Choose your preferred method: stovetop, Instant Pot or Thermomix — instructions for all three are included.

Food has a way of transporting us. For me, packaged “chicken” noodle soup from childhood comes to mind — the instant sachets with tiny pasta and mysterious cubes of flavor. I haven’t had one in decades, but this vegan noodle soup is my wholesome, plant-based take on that familiar comfort.

“Veganising” the old favourites

Before going vegan I often made chicken noodle soup from leftover roast chicken — an easy, kid-friendly meal. Now I’m converting family favourites into plant-based versions, and this lentil and vegetable noodle soup is my updated comfort-food answer. It delivers the same soothing appeal with extra vegetables and nutritious lentils.

Main Ingredients

This soup is loaded with vegetables and brown lentils for plant-based protein — a comforting, nourishing option when you need a pick-me-up.

• Vegetables — onion, garlic, carrot and celery provide classic aromatic flavours as the soup base.
• Legumes — dried brown lentils. You can use canned lentils to reduce cooking time: add them with the stock and noodles and simmer about 10 minutes instead of the 20-minute lentil simmer.
• Gluten-free small pasta pieces — small straight noodles (capelli d’angelo) or anellini work well and are the perfect size for soup. Rice is an alternative. Use only the amount specified so the broth remains balanced.
• Vegetable stock — a good quality vegetable stock powder is fine. Substitute vegan chicken stock powder if you prefer a more “chickeny” flavour.
• Miso paste — sweet white miso lends a mellow depth. Check labels for gluten if required.

Please see the printable recipe card at the bottom for the full ingredient list and quantities.

Basic Instructions

Simple to make, though not instant. The streamlined method is:

• Sauté onion, garlic, carrots and celery until lightly browned.
• Add lentils, stock and dried herbs and simmer for 20 minutes.
• Add the noodles and simmer another 5–10 minutes until cooked.
• Stir in miso paste off the heat, season and serve.

This is a summary. See the recipe card below for full step-by-step stovetop, Instant Pot and Thermomix instructions.

Chef’s Tips

• Measure the pasta carefully. A small amount keeps the soup brothy. Pasta expands a lot and can overwhelm the dish if you add too much.
• Dice vegetables into small, even cubes so they cook evenly and match the size of the lentils and noodles.
• For a more “chickeny” note use vegan chicken stock powder or vegan chicken pieces as a substitute for lentils if you prefer.
• Brown the vegetables when sautéing to develop caramelised flavour — allow contact with the hot pan rather than stirring constantly.
• Add miso at the end off the heat to preserve its fermented benefits and delicate flavour.

Leftovers

Store leftovers in the fridge for up to three days. Noodles continue to absorb liquid, so add extra stock or water when reheating. For make-ahead cooking, omit the pasta and cook it fresh when reheating so it keeps its texture.

Vegan Noodle Soup FAQs

📖 Recipe 📖

Vegan Lentil & Vegetable Noodle Soup

Delicious vegan comfort food for soothing the soul.

Prep Time
10 mins

Cook Time
30 mins

Total Time
40 mins

Servings: 4

Author: Camilla Sanderson

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 celery sticks, diced
• 2 carrots, diced
• 1.2 L vegetable stock (or vegan chicken stock)
• 100 g dried brown lentils, rinsed
• 2 tablespoons dried mixed herbs
• 80 g gluten-free small pasta pieces
• 1 tablespoon sweet white miso paste
• Salt and pepper, to taste

Instructions

Stovetop Instructions

1. Sauté the onion in olive oil over low heat for 5–10 minutes until soft and lightly browned.
2. Add the garlic and sauté for 1 minute, stirring constantly.
3. Add carrot and celery and sauté 2–3 minutes until glossy and starting to brown.
4. Add the vegetable stock, lentils and dried herbs. Bring to the boil, lower heat and simmer with the lid on for 20 minutes.
5. Add the gluten-free pasta pieces and simmer 5–10 more minutes until the pasta is cooked and lentils are soft.
6. Stir in the miso until dissolved. Season with salt and pepper and serve with chopped chives or parsley.

Instant Pot Instructions

1. Set the Instant Pot to Sauté and heat the oil. Add onion, garlic, carrots and celery and sauté 5–10 minutes until slightly browned.
2. Add vegetable stock, lentils and dried herbs, lock the lid and set to High Pressure for 10 minutes.
3. Quick-release, stir, add the noodles, lock the lid and set to High Pressure for 2 minutes.
4. Quick-release, stir in miso and serve.

Thermomix Instructions

1. Add oil, quartered onion and sliced garlic to the Thermomix jug. Blend 3 secs / sp.5, scrape down and cook 5 mins / 120°C / sp. stir.
2. Add carrot and celery (roughly chopped). Blend 3 secs / sp.5, scrape down and cook 3 mins / 120°C / Reverse / sp.1.
3. Add stock, lentils and herbs and cook 20 mins / 100°C / Reverse / sp.2.
4. Add the gluten-free noodles and cook 6–10 mins / 100°C / Reverse / sp.2 until pasta is tender.
5. Stir in miso 15 secs / Reverse / sp.3, then serve.

Notes

• You can omit the noodles and cook the soup for the same total time for a lentil-vegetable soup.
• If using canned lentils, skip the 20-minute simmer; add them with the pasta and simmer for about 10 minutes.
• For make-ahead meals, store the soup without pasta and cook the pasta fresh when reheating.
• Keep refrigerated in a sealed container for up to 3 days; add extra stock when reheating if pasta is included.

Nutrition

Serving: 1 portion | Calories: 287 kcal | Carbs: 42 g | Protein: 10 g | Fat: 10 g | Fiber: 11 g

If you enjoy this recipe, please leave a star rating on the recipe card!

More Delicious Vegan Soup Recipes

If you like this recipe, try other vegan and gluten-free soups for variety and seasonal inspiration.

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