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Quick and Easy Vegan Red Lentil Soup Recipe

This gluten-free vegan red lentil soup is hearty, nutritious, and oh-so-easy to make! Packed full of red lentils means it’s packed full of iron and fiber. This Vegan Red Lentil Soup is a quick and easy-to-make recipe that is perfect for vegan meal prep and makes the ideal lunch or appetizer.

Red Lentil Curry Ingredients
  • This is a very flexible recipe and almost any spice blend can be used. Soup is a great way to use up some extra veggies in the house so don’t be afraid to add other vegetables into the mix!
  • If you don’t have tomato paste, any tomato sauce will work. Just sub in 1/3 cup of tomato sauce in place of the paste.
  • Red lentils tend to thicken up quite easily. When re-heating the soup you may need to add a little water to thin it out a touch.
  • Any leftover soup can be stored in the fridge in an airtight container for up to 5 days. This soup can be made in just 30 minutes and can provide you with lunch for the entire week! This is such a budget-friendly vegan recipe that also happens to be gluten free. It makes a great vegan appetizer, side dish or plant-based lunch.
  • Top it with a little vegan parmesan and serve with a crusty bread to take it to that next level.
  • Red lentils are a great source of plant-based protein and are full of fiber, iron, potassium, and folate!
  • Don’t know what folate is? Neither did I until just now! It’s vitamin B-9 and it helps form red blood cells and promotes healthy cell growth and function. It also helps prevent birth defects so it’s great for pregnant women. So, there you go, a few reasons to eat more red lentils.🥰
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5 from 1 vote

Vegan Red Lentil Soup

This gluten-free vegan soup is hearty, nutritious and oh-so easy to make!
Packed full of red lentils means it’s packed full of iron and fibre.
This quick and easy to make recipe is perfect for vegan meal prep and makes the ideal lunch or appetizer.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American, Vegan
Keyword: Red Lentil Soup, Vegan Lentil Soup, Vegan Red Lentil Soup, Vegan Soup
Servings: 6

Ingredients

  • 1 1/2 cups Red lentils rinsed well
  • 2 tbsp Olive Oil
  • 2 Bay Leaves
  • 2 tbsp Tomato paste, heaping tablespoons
  • 1 tbsp Italian spice blend
  • 4 Cloves garlic, minced
  • 2 large Carrots, chopped
  • 1 small Yellow onion, diced
  • 4 cups “Chicken-less” broth or vegetable broth
  • 1 cup Water
  • Hot chili flakes (to taste)
  • 1 large Handful of chopped greens (optional)

Toppings

  • Fresh ground black pepper (to taste)
  • Fresh parsley or other fresh herbs (to taste)

Instructions

  • Start by rinsing the red lentils well. They can be soaked and then rinsed if you are especially sensitive to lentils.
  • In a large saucepan on medium heat, add the olive oil.
  • Next, add in the onion and carrot. Cook for about 3-4minutes or until soft.
  • Now add in the bay leaves, and Italian spice blend. Mix well and cook for another 1-2 minutes. Add in minced garlic and cook for another 30seconds.
  • Next, add in broth, water, red lentils, tomato paste and chili flakes. Bring the soup to a boil and simmer for 15 minutes. Stir occasionally to prevent the soup from sticking to the bottom of the pan or burning.
  • Once the 15 minutes is up, scoop out 2 cups of the soup and transfer to a blender. Blend until smooth, and add the blended portion back into the pot with the remainder of the soup.  Mix well.
  • If you have spinach or kale to add into the soup, add into the pot and simmer until it softens. About 5 minutes. If using kale, massage with a little olive oil first to remove the bitterness.
  • Now serve into a bowl, add your toppings and enjoy!

Notes

  • This is a very flexible recipe and almost any spice blend can be used. Soup is a great way to use up some extra veggies in the house so don’t be afraid to add other vegetables into the mix!
  • If you don’t have tomato paste, any tomato sauce will work. Just sub in 1/3 cup of tomato sauce in place of the paste.
  • Red lentils tend to thicken up quite easily. When reheating the soup you may need to add a little water to thin it out a touch.
  • Any leftover soup can be stored in the fridge in an airtight container for up to 5 days. This soup can be made in just 30 minutes and can provide you with lunch for the entire week! This is such a budget-friendly vegan recipe that also happens to be gluten free. It makes a great vegan appetizer, side dish or plant-based lunch.
  • Top it with a little vegan parmesan and serve with crusty bread to take it to that next level.
  • Red lentils are a great source of plant-based protein and are full of fiber, iron, potassium, and folate!
  • Don’t know what folate is? Neither did I until just now! It’s vitamin B-9 and it helps form red blood cells and promotes healthy cell growth and function. It also helps prevent birth defects so it’s great for pregnant women. So, there you go, a few reasons to eat more red lentils.🥰
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One thought on “Quick and Easy Vegan Red Lentil Soup Recipe

  1. Carol says:

    5 stars
    LOVE LOVE LOVE this soup! I used chopped up celery leaves, basil, spinach & parsley for the green level of nutrition- ➡️fibre ⛽️ fuel😉- ➡️extra plant diversity! I forgot about blending up some of it but we didn’t notice😉! We were getting hungry for 🥗 lunch and after we had the ingredients— it was indeed quite quick to make! I had soaked the lentils before we went grocery shopping.
    I gave some to my healthy neighbour and she was thrilled! Her and her husband were going to enjoy that for supper!
    THANK YOU so much for the extra tips- they are good and entertaining! I love the utubes that go along with the recipe!
    I’m looking forward to trying many more of your delicious recipes!

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