Vegan Savory Mason Jar Lentil Soup Recipe: Mornings can feel rushed, and breakfast often becomes a sweet, repetitive blur. But what if you craved something warm, deeply comforting, and savory to start your day? Enter the genius of Mason Jar Lentil Soup—a simple, brothy, veggie-packed meal you make once and enjoy all week. It’s the ultimate shortcut to a different kind of morning comfort.
Ingredients
This flexible soup comes together with pantry staples. Feel free to adapt based on what’s in your fridge!
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable or chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- 2 big handfuls of chopped kale or spinach
- Juice of half a lemon (brightens it all up!)
- 4-5 heat-safe 16-oz mason jars with lids
Step By Step Direction
1. Build the Base: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, until they begin to soften. Stir in the garlic until fragrant, about 1 minute.
2. Simmer the Soup: Add the rinsed lentils, broth, and bay leaf. Bring to a boil, then reduce heat to a gentle simmer. Partially cover and let it cook for 25-30 minutes, until the lentils are tender but not mushy.
3. Add the Green Kale and more: Season the soup generously with salt and pepper. Stir in the kale until just wilted, about 2 minutes. Remove the pot from heat and stir in the lemon juice. Discard the bay leaf.
4. Pour and Pack Soup into Jar : While the soup is still hot, carefully ladle it into your clean mason jars, leaving a little space at the top. Seal the lids tightly. Let them cool on the counter before placing them in the refrigerator. They’ll keep beautifully for 4-5 days.
Your Morning Routine, Transformed: On a busy morning, simply take a jar from the fridge, remove the lid (important!), and microwave for 2-3 minutes until steaming hot. Stir and enjoy right from the jar or pour into a bowl. It’s a warm, nourishing hug in edible form—a savory start that truly sticks
Also Read: 5-Ingredient Breakfast Vegan Cookie You Can Make This Weekend and Eat All Week
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