Nothing says comfort quite like a warm bowl of homemade soup. And if you’re looking for something hearty, wholesome, and plant-based, this Vegan Lentil Meatball Soup will quickly become a favorite in your home. Inspired by the classic Bulgarian “supa topcheta,” this vegan version swaps out meat for protein-rich lentils and keeps all the nostalgic flavors and textures you love.
Whether you’re exploring plant-based eating or simply looking for a delicious and nourishing vegan soup to warm up your day, this dish ticks all the boxes. It’s cozy, satisfying, full of healthy vegetables, and loaded with herbs and flavor.
Why You’ll Love This Vegan Lentil Meatball Soup
- Hearty and filling – The lentil balls add texture and plant-based protein, making this soup a complete meal.
- Wholesome ingredients – Packed with carrots, potatoes, onions, and garlic for a nutrient-rich experience.
- Family-friendly – Even non-vegans will fall in love with this comforting soup.
- Freezer-friendly – Perfect for batch cooking and meal prep.
- Classic flavor, plant-based twist – You still get that familiar Bulgarian soup flavor, but without animal products.
If you’re looking for a vegan soup that truly feels like a hug in a bowl, this vegan lentil meatball soup is it.
Ingredient Notes
For the Vegan Lentil Balls:
- Cooked Lentils: Brown or green lentils work best because they hold their shape better than red lentils. You’ll want them soft but not mushy.
- Chickpea Flour: Helps bind the lentil mixture together. You can also use oat flour or ground oats for a gluten-free option.
- Onion and Garlic: Add depth of flavor. Grated or finely minced works best for binding.
- Soy Sauce or Tamari: Adds umami flavor. Tamari is gluten-free if needed.
- Spices: Ground cumin is earthy and warming, but you can also try smoked paprika or thyme for variation.
- Fresh Parsley: Optional, but adds a fresh herbal lift.
For the Soup Base:
- Carrots & Potatoes: Classic Bulgarian soup veggies that bring heartiness and texture.
- Onion: A base flavor for any good soup.
- Pastina (star-shaped pasta): Adds extra body.
- Lemon Juice: For brightness and balance.
- Savory or Thyme: A classic Balkan herb that gives that authentic touch.
- Oil: For sautéing the veggies and building flavor.
How to Make Vegan Lentil Meatball Soup (Step-by-Step)
Step 1 – Make the Lentil Balls:
Mash the lentils until smooth but slightly textured. Mix in breadcrumbs, onion, garlic, soy sauce, and spices. Shape into small balls using damp hands.
Pro tip: Chill them in the fridge for 20–30 minutes to help them firm up before cooking.
Step 2 – Bake or Sauté the Balls:
For best results, bake at 180°C (350°F) for about 15 minutes, or sauté them gently in a pan until golden. This step helps them hold their shape during cooking.
Step 3 – Sauté the Veggies:
In a large soup pot, heat oil and cook the onion and carrots for 3–4 minutes. Add potatoes and sauté for another couple of minutes.
Step 4 – Add Water and Simmer:
Pour in about 5 cups (1.2 L) of water and bring to a gentle boil.
Step 5 – Add Pastina (star-shaped pasta):
Add now and cook for another 7–10 minutes until tender.
Step 7 – Season and Finish:
Add savory or thyme, salt, and pepper. For a thicker soup, stir in a bit of flour mixed with cold water and simmer a few more minutes.
Step 8 – Serve:
Top each serving with a few baked lentil balls (do not boil them in the soup). Finish with a sprinkle of fresh parsley and a squeeze of lemon juice for brightness and balance.
Tips and Tricks for the Best Vegan Lentil Meatball Soup
- Don’t skip chilling the balls before cooking – it makes them more stable.
- Pre-baking = structure. It’s optional, but makes a big difference for keeping the lentil balls intact.
- Use vegetable broth instead of water for even more flavor.
- Play with spices. Add a dash of smoked paprika, turmeric, or even chili flakes if you like a bit of heat.
- Make a double batch of balls and freeze half for next time!
Serving Suggestions & Vegan Pairings
This cozy vegan lentil meatball soup pairs beautifully with:
- Crusty wholegrain or sourdough bread
- Garlic bread or vegan cheese toast
- Simple green salad with lemon vinaigrette
- Roasted vegetables like cauliflower or zucchini on the side
You can also serve this soup as a starter before a main dish like stuffed peppers, vegan moussaka, or mushroom risotto for a full Bulgarian-inspired vegan meal.
How to Store Vegan Lentil Meatball Soup
- In the fridge: Store in an airtight container for up to 4 days. The flavors develop even more after a day!
- In the freezer: Freeze for up to 2 months. Let it cool completely first, then freeze in portions.
- Reheating: Reheat gently on the stovetop or in the microwave. If the soup thickens too much, add a splash of water or broth.
Note: The lentil balls may soften a bit after freezing, but the flavor stays great!
Frequently Asked Questions about Vegan Lentil Meatball Soup
Can I use canned lentils?
Yes! Just make sure to rinse and drain them well. You may need to adjust the texture with a bit more breadcrumbs.
Can I make this gluten-free?
Absolutely. Use tamari instead of soy sauce, and gluten-free pasta.
Can I skip baking the balls?
Technically, yes—but they may be softer and risk falling apart in the soup. Baking or lightly pan-frying helps hold them together.
Can I use red lentils?
Red lentils are too soft and break down easily. Brown or green lentils are much better for texture.
Can I make it oil-free?
Yes! Sauté the veggies with water or broth instead of oil, and bake the lentil balls on parchment without added oil.
Essential Equipment for This Recipe
- Large soup pot or Dutch oven
- Baking sheet (if baking the lentil balls)
- Food processor or potato masher
- Mixing bowls
- Cutting board and sharp knife
You don’t need anything fancy to make this recipe—just your cozy kitchen and a bit of love.
This Vegan Lentil Meatball Soup is everything you want in a cozy meal: warm, hearty, full of flavor, and deeply nourishing. It brings together the best of Bulgarian comfort food with the wholesomeness of plant-based cooking.
Whether you’re vegan, transitioning to a plant-based lifestyle, or just looking for a meatless meal that satisfies, this recipe will not disappoint.
Make it on a cold evening, serve it to your family, or batch cook it for the week—you’ll be coming back to this one again and again.
Have you made this vegan lentil meatball soup?
Did you add your own twist—maybe extra herbs, a different legume, or your favorite spice?
Leave a comment below and tell me how it turned out!
Don’t forget to tag me on Instagram so I can see your cozy creations!
I love connecting with you and seeing your kitchen magic!
https://drive.google.com/file/d/1HiM3ssQSd97H2ARk2Z0kxco5eKkageWv/view?usp=sharing
Vegan Lentil Meatball Soup
This cozy Vegan Lentil Meatball Soup is made with wholesome lentil balls, hearty vegetables, and herbs, it’s comforting, nutritious, and perfect for chilly days.
Ingredients
- For the lentil balls:
- 1 cup cooked brown or green lentils
- 1/2 onion, grated or finely chopped
- 1/2 tsp. garlic powder
- 1/4 cup chickpea flour
- 1 tbsp soy sauce or tamari
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Chopped parsley (optional)
- For the soup:
- 1 carrot, diced
- 1 potato, diced
- 1/2 onion, chopped
- 1 garlic clove
- 1/4 cup pastina (star-shaped)
- 1 tbsp olive oil
- Juice of 1/2 lemon
- Salt, black pepper, and savory (or thyme) to taste
- Fresh parsley for garnish
Instructions
- Prepare the Lentil Balls: Mash the lentils well until mostly smooth. Add the onion, garlic, soy sauce, chickpea flour, spices, and mix well. Form small balls with damp hands. Optional but recommended: bake at 180°C (350°F) for 15minutes or lightly sauté in a pan until golden. This helps them hold their shape.
- Cook the Soup Base: In a pot, heat the oil and sauté the onion, garlic and carrot for 3–4 minutes. Add the potato and stir. Pour in about 5 cups (1.2 L) of water and bring to a boil.
- Add Pastina: Add the pastina and cook for another 7–10 minutes until tender.
- Final Touches: Add salt, pepper, savory (or thyme), and lemon juice.
- Serve: Ladle the warm soup into bowls. Top each serving with a few baked lentil balls (do not boil them in the soup). Finish with a sprinkle of fresh parsley and a squeeze of lemon juice for brightness and balance.
