Overhead of crushed lentil soup in a white bowl garnished with cream, lentils and herbs

Vegan Red Lentil Soup

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4-6 1x
  • Category: Soups
  • Method: Stovetop


This crushed lentil soup is so comforting and filling that it’s the perfect fall or winter dinner. It’s packed with Middle Eastern flavors and plenty of vegetables. 



  • 1/4 cup olive oil
  • 1 cup carrots, peeled and diced
  • 1 large yellow onion, diced
  • 2 stalks celery, thinly sliced
  • 1 medium shallot, diced
  • 2 tsp kosher salt
  • 2 tbsp minced garlic
  • 1 large red bell pepper, diced
  • 8 cups vegetable broth
  • 2 cups red lentils, rinse and sort before using
  • 2 15. oz cans fire roasted diced tomatoes
  • 2 tbsp harissa spice blend
  • 2 tsp cumin
  • 1 1/2 tsp coriander
  • 3/4 tsp pepper
  • 1/4 tsp cayenne
  • 2 tbsp lemon juice
  • For garnish: plain vegan yogurt, cilantro, crispy lentils


  1. In a large stock pot, heat olive oil to medium.
  2. Add carrot, onion, celery and shallots. Sauté 5-7 minutes, stirring frequently.
  3. Add salt, garlic and bell pepper and continue to sauté until tender.
  4. Add all remaining ingredients except lemon juice and bring to a boil. Reduce heat and let simmer 35-40 minutes, until lentils are completely tender.
  5. Remove from heat and use an immersion blender to puree (you can also use a regular high speed blender – just be careful!).
  6. Stir in lemon juice and adjust as desired.
  7. Serve with vegan yogurt, fresh cilantro and roasted lentils.