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
- 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
- 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.
- Add all remaining ingredients and bring to a boil. Reduce heat and let simmer 35-40 minutes, until lentils are completely tender.
- Remove from heat and use an immersion blender to puree (you can also use a regular high speed blender - just be careful!).
- 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