Jump to RecipePrint Recipe

Red lentil soup is everything that you want a soup to be. It’s hearty and flavourful. With a create base of flavours that is slow cooked to release all the deliciousness possible. Red Lentil soup also comes together soup quickly, in 40 mins you can have a steaming bowl ready to go!

Lentils are a great source of protein and fibre. Along side all the fresh chopped veggies this is a soup that won’t just sit in your stomach but will leave you feeling energized and warm. Its perfect for any weeknight along side a piece of fresh bread.

Ingredients

Ingredients:

  • 3 tablespoon olive oil
  • 1 large onion
  • 3 carrots, peeled
  • 3 celery stalks
  • 1 russet potato, peeled
  • 2 garlic cloves, minced
  • 2 tablespoon tomato paste
  • 1 teaspoon ground cumin or curry powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: pinch of cayenne, chili powder and/or coriander seed
  • 4 cups vegetable stock, broth or chicken broth (1 box)
  • 1 cup water
  • 1 cup red lentils
  • 1/2 large lemon (lemon zest and juice)
  • 1/4 cup chopped fresh parsley
Veggies Cooking
lentils Added To Veggies
Veggies Cooking

Tips & Tricks:

  • Broth: Both Vegetable and chicken broth will work great in this recipe. If you are trying to keep the meal vegan though be sure to use veggie!
  • Food Processor: A food processor of any shape and size will make this recipe significantly easier. If you don’t have one thats totally okay. Simple dice your veggies by hand.
  • Storage: Store the finished soup in your fridge for up to 5 days. The soup will thicken up over time as it cools. Both lentils and potatoes have starch that will act as a thickening agent. Alternatively you can freeze the soup for up to 3 months.
Red Lentil Soup

Lentils are a good source of soluble fiber, protein, folate, and other minerals and vitamins. The carrots, onions, celery and potato add even more nutrition.

Red Lentil Soup
Pin
Print

Red Lentil Soup

5 from 1 vote
Course: SoupsCuisine: VeganDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

7

minutes
Cooking time

35

minutes
Calories

385

kcal
Total time

42

minutes

Vegan red lentil soup is everything that you want a soup to be. It’s hearty and flavourful. With a create base of flavours that is slow cooked to release all the deliciousness possible.

Ingredients

  • 3 tablespoon olive oil

  • 1 large onion

  • 3 carrots, peeled

  • 3 celery stalks

  • 1 russet potato, peeled

  • 2 garlic cloves, minced

  • 2 tablespoon tomato paste

  • 1 teaspoon ground cumin or curry powder

  • 3/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • Optional: pinch of cayenne, chili powder and/or coriander seed

  • 4 cups vegetable stock, broth or chicken broth (1 box)

  • 1 cup water

  • 1 cup red lentils

  • 1/2 large lemon (lemon zest and juice)

  • 1/4 cup chopped fresh parsley

Directions

  • Prep Your Veggies: In a large food processor add you carrots, celery, onion and potato. Roughly chop everything (do not purée unless you want to to be completley smooth.
  • In a large pot add your olive oil, and veggies. Sauté over medium heat for 5-10 mins. Your onions should be translucent and the potatoes should be slightly soft. Then add you minced garlic and sauté for another minute.
  • Stir in all of the seasonings and let cook for a few minutes to allow the spices to bloom. Once that is finished add your vegetable broth, water and lentils.
  • Give everything a good stir and then bring it to a light boil over medium to high heat. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender.
  • Add lemon juice and zest before serving. Top with fresh parsley and a drizzle of olive oil.

Notes

  • Serving Size: 1, Calories 385, Total Fat 11.5g (15% Daily Value), Saturated Fat 1.7g (8% Daily Value), Cholesterol 0mg (0% Daily Value), Sodium 506mg (22% Daily Value), Carbohydrate 56.3g (20% Daily Value), Dietary Fiber 19.1g (68% Daily Value), Sugars 6.9g, Protein 16.1g

Want to see more cool recipes?

Follow me on Instagram!

Like this recipe?

Follow me on Pinterest!