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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

Description

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. 


Scale

Ingredients

  • 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

Instructions

  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.

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