This delicious vegan red lentil soup recipe takes about 15 minutes to cook using red lentils, canned crushed tomatoes, vegetable broth as well as simple vegetables and spices! It’s a quick and tasty vegan soup!
This lentil soup is a one-pot meal with budget-friendly ingredients and is freezer-friendly for meal prep or storing for lazy nights when you don’t want to cook! Feel free to customize your soup however you want and include pasta to make it even more hearty & filling if you’d like!
Recipe for Vegan Red Lentil Soup
If you ever have lentils or a can of crushed tomatoes sitting in your cupboard for a long time, this red lentil soup recipe is perfect to make with it.
This is a one-pot recipe that requires very little effort and is great for meal prepping (as it makes 4-5 servings!). This will keep in the fridge for 4-5 days and you can be stored in the freezer, ready to be reheated to enjoy whenever.
This red lentil vegan soup is savoury, hearty, and flavourful! It’s also great for fitting many vegetables into one dish.
Ingredients
- Red Lentils
- Tomatoes (canned)
- Onion
- Carrot
- Celery
- Garlic
- Ginger (optional)
- Oil
- Cumin
- Turmeric
- Paprika
- Vegetable Broth
- Spinach, Kale or any Greens
- Lemon Juice
The vegan red lentil soup recipe is gluten-free, soy-free and nut-free.
How To Make Red Lentil Soup (Vegan)
To start making your red lentil soup, begin washing, chopping, and dicing all the veggies: carrot, celery and onion into large chunks. Then, peel and roughly chop the ginger (optional) and peel the garlic cloves.
In a food processor, dice the carrot, celery, onion, ginger and garlic together. If you don’t have a food processor, you can dice everything by hand into small pieces and mince the garlic and ginger.
Next, heat a large pot or Dutch oven over medium heat and add oil. Once heated, add the diced vegetable mixture and sauté for a couple of minutes.
Add ground cumin, turmeric, and paprika to the pot. Stir well to coat the veggies with the spices.
Add vegetable broth (or water and vegetable bouillon cubes) to the pot. Then add canned crushed tomatoes and red split lentils. Stir well.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the lentils are cooked through.
Stir occasionally to prevent the lentils from sticking to the bottom. Adjust the consistency by adding more water or vegetable broth if necessary.
Once the lentils are cooked, turn the heat off and add chopped kale, baby spinach or any greens and a splash of lemon juice. Stir well.
Add salt and pepper to taste and enjoy this vegan lentil soup right away or store in a tightly sealed container in the fridge for up to 4-5 days (or freezer for up to a month!).
Watch me make it on YouTube here.
Vegan Red Lentil Soup!
Equipment
- 1 Pot or dutch oven
- 1 Knife
- 1 Food Processor optional, see instructions
Ingredients
- 1.5 cups Red lentils dry
- 1/2 medium onion or one small onion, peeled & cut into chunks
- 1 large Carrot peeled & cut into chunks
- 2 stalks Celery washed & cut into smaller chunks
- 3 cloves garlic peeled
- 1 knob ginger freshly peeled (optional but recommended)
- 1 tsp oil
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp paprika smoked or regular paprika
- 4 cups vegetable broth or 4 cups water + 2 Vegetable bouillon cubes
- 1 can Crushed tomatoes 796ml can or use 2 regular cans
- 1 handful greens such as kale or spinach
- 2 tbsp lemon juice
Instructions
- To start making your red lentil soup, begin washing, chopping, and dicing all the veggies: carrot, celery and onion into large chunks. Then, peel and roughly chop the ginger (optional) and peel the garlic cloves.
- In a food processor, dice the carrot, celery, onion, ginger and garlic together. If you don’t have a food processor, you can dice everything by hand into small pieces and mince the garlic and ginger.
- Next, heat a large pot or Dutch oven over medium heat and add oil. Once heated, add the diced vegetable mixture and sauté for a couple of minutes.
- Add ground cumin, turmeric, and paprika to the pot. Stir well to coat the veggies with the spices.
- Add vegetable broth (or water and vegetable bouillon cubes) to the pot. Then add canned crushed tomatoes and red split lentils. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the lentils are cooked through.
- Stir occasionally to prevent the lentils from sticking to the bottom. Adjust the consistency by adding more water or vegetable broth if necessary.
- Once the lentils are cooked, turn the heat off and add chopped kale, baby spinach or any greens and a splash of lemon juice. Stir well.
- Add salt and pepper to taste and enjoy this vegan lentil soup right away or store in a tightly sealed container in the fridge for up to 4-5 days (or freezer for up to a month!).
Notes
Nutrition
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