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+ servings
bowl of red lentil soup with cream and herbs
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Red Lentil Soup Recipe

This creamy vegan red lentil soup is made with tomatoes, carrots, and a range of delicious spices for a comforting and healthy fall or winter dinner.
Course Soup
Cuisine American
Keyword lentil soup, red lentil soup, red lentils
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 245kcal

Ingredients

Instructions

  • Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and carrot and saute until the onion is translucent.
    collage of cooking carrots onions and garlic in a soup pot
  • Stir in the tomato paste, salt, pepper, cumin, chili and Aleppo (if using). Cook another minute or so to allow the spices to bloom a bit.
    collage of adding aromatics to a pot with tomato paste and seasonings
  • Pour the tomato sauce, broth and water into the pot and stir in the lentils. Bring the soup to a boil then partially cover and reduce to a simmer for 20 - 25 minutes.
    adding broth and lentils to a pot with tomatoes for soup
  • Once the lentils are cooked, blitz half of the soup in a blender, food processor, or with an immersion blender. This step is optional but gives the soup a really amazing texture!
    overhead of two blender containers blending ingredients for lentil soup
  • Add the blended portion back to the pot and stir in the lemon juice just before serving.
    pouring blender contents into a pot of creamy red lentils soup
  • Garnish with fresh herbs and a dollop of vegan yogurt or sour cream.
    bowl of red lentil soup with cream on top

Notes

Storage Tips

  • Refrigerator: store in a sealed container in the fridge for up to 5 days. Reheat on the stove or microwave.
  • Freezer: store in a sealed container (preferably glass) in the freezer for up to 6 months. Be sure to leave some room at the top of your container as the soup will expand as it freezes. To heat, allow soup to thaw for 1 - 2 hours at room temp, then heat through on the stove or in the microwave.
The spices I used were inspired by this New York Times recipe. Couldn't recommend their recipes enough!

Nutrition

Serving: 1.5cups | Calories: 245kcal | Carbohydrates: 37g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1038mg | Potassium: 773mg | Fiber: 16g | Sugar: 7g | Vitamin A: 2501IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 5mg