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Overhead view of red lentil soup with a garnish of chickpeas, cream, and herbs.

Vegan Red Lentil Soup


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5 from 3 reviews

  • Author: Lexi
  • Total Time: 55 minutes
  • Yield: Serves 6-8 1x
  • Diet: Vegan

Description

This vegan red lentil soup is comforting and filling, but is also packed with layers of spice and flavor. It's the perfect healthy plant based weeknight dinner. 


Ingredients

Units Scale
  • 2 tbsp olive oil
  • 1 large yellow onion, diced (~1 1/2 cups)
  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup celery, thinly sliced (2-3 stalks)
  • 1 red bell pepper, diced
  • 8 cups vegetable broth
  • 2 15. oz cans diced fire roasted tomatoes
  • 2-3 tbsp freshly squeezed lemon juice
  • 2 cups (dry) red lentils
  • 2 tbsp Harissa spice blend
  • 2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 1/2 tsp kosher salt
  • Optional: 1/4 tsp cayenne

Instructions

  1. In a large stock pot, heat olive oil over medium heat. Add onion and sauté for 4-5 minutes. Add garlic and cook for another 2-3 minutes. Stir in carrots, celery, red pepper, and salt and cook for 5-7 minutes, stirring frequently.
  2. Add all remaining ingredients and bring to a boil. Reduce heat and let simmer 35-40 minutes, until lentils are completely tender.
  3. Remove from heat and use an immersion blender to puree (you can also use a regular high speed blender - just be careful!).
  4. Serve hot with a swirl of vegan yogurt and crispy chickpeas (optional).

Notes

The easiest way to purée this soup is with an immersion blender, but if you don't have an immersion blender, a heat safe, high speed blender will do the job. Just make sure to be careful and let the soup cool a bit, as the steam from hot soup can create pressure in an airtight blender and potentially blow the lid off.

Storage: This is a great meal to make ahead. Just store in an airtight container in the fridge and enjoy within a week.

Freezer storage: you can also freeze this red lentil soup for up to 6 months. When ready to enjoy, transfer to the fridge to defrost overnight, then heat gently on stovetop until warmed through. 

Lentils: We would only recommend substituting with yellow lentils if you can't find red lentils. Green, brown or black lentils won't work as an equal substitute and will completely change the texture. 

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 bowl
  • Calories: 398
  • Sugar: 8.8 g
  • Sodium: 824.9 mg
  • Fat: 6.7 g
  • Carbohydrates: 66.7 g
  • Fiber: 11.4 g
  • Protein: 20.3 g