Dig into one of the greatest vegan dishes of all time—saucy, spicy, and silky-smooth Red Lentil Soup.
A few years ago, I started a vegan cooking journey and began exploring all kinds of plant-based recipes in search of options as satisfying as their meaty counterparts. The first one I mastered was red lentil soup, a scrumptious and nutritious dish that’s popular in vegan culinary circles. It’s rich, velvety, and bursting with warm spices.
Inspired by the earthy and fragrant flavors of Middle Eastern cuisine, red lentil soup combines onion, garlic, cumin, turmeric, and red pepper flakes in a symphony of spicy sweetness. With a creamy orange base of blended carrots, red lentils, vegetable broth, and tomatoes, this soup can do nothing but satisfy your taste buds.
Plus, it’s not too spicy, so even those who are used to more mild seasonings can get behind this dish. If you’re itching to introduce your family to a staple vegan meal that has an array of classic Eastern seasonings, red lentil soup is the way to go.
Is Red Lentil Soup Healthy?
Lentils provide a wide array of nutrients, including plant protein and fiber. Meanwhile, the carrots, lemon juice and array of fragrant spices provide an abundance of vitamins, minerals, and antioxidants. However, one thing to note is that this recipe is a little high in salt, so opt for a low-sodium vegetable broth and a no-added-salt variety of the diced tomatoes if this concerns you.
Little Lentils, Big Power
Red lentils have been around for thousands of years and are known to be one of the earliest cultivated plants. The lentil was first cultivated in Turkey and Syria; and has since become a staple around the world. Lentils are mentioned in the Judeo-Christian Bible and are eaten by Muslims during Ramadan. Red lentils themselves are actually edible seeds, which is why they’re so nutrient-dense. One cup of cooked red lentils contains about 18 grams of protein, 15 grams of fiber, and many vitamins and minerals.
FAQs & Tips
Once cooled, red lentil soup can be refrigerated in an airtight container for up to 5 days. Alternatively, you can transfer the soup to a freezer-safe container and freeze for 3 months. Thaw in the fridge overnight before reheating. The next day, heat on the stove at medium heat, adding a splash of veggie broth if needed. Stir occasionally and cook until the lentils are warmed through, steaming and simmering gently.
No, red lentils only need to be rinsed before cooking. This step helps remove excess dirt or debris. Unlike beans, which are harder and larger, lentils don’t require presoaking and cook much more quickly.
If you’d like your red lentil soup to be thicker, create a slurry in a separate bowl—1 tablespoon of cornstarch and 2 tablespoons of warm water. Whisk this mixture thoroughly before adding it to the soup. Stir and let the soup simmer until it thickens to your liking. Additionally, if too much liquid accumulates on the surface, let the soup simmer for a longer period until some of the liquid has evaporated.
Serving Suggestions
Want to elevate your meal to restaurant status? Garnish red lentil soup with freshly chopped parsley and thin slices of lemon or lime. Serve over Basmati Rice or Instant Pot Quinoa. Then, enjoy it with a side of Roasted Broccoli, warm Naan, or Jerusalem Salad. Red lentil soup has a unique set of flavors that pairs well with a wide array of sides.
Red Lentil Soup
Ingredients
Instructions
Nutrition
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