Red Lentil Soup
It’s officially soup season, and I’m so excited to share my easy red lentil soup recipe with you all! It’s a delicious one-pot meal that packs in tons of flavor, fiber, and plant-based protein.
Serve it with a scoop of coconut milk, fresh herbs and a crisp grilled cheese for the ultimate, nourishing comfort food.
To be honest, I’ve always been intimidated by making soup. It always seemed complex, with tons of ingredients.
But guys, I promise you this one is SO simple to make! There’s no blending necessary, and its seasoned with basic spices that you likely have in your pantry.
I love topping mine with creamy coconut milk or crushed up grain-free crackers. I always add some extra cracked black pepper for a little kick.
What you’ll need to make red lentil soup
- Red lentils
- Optional: cauliflower rice and/or diced carrots
- Yellow onion
- Olive oil
- Low-sodium broth
- Garlic
- Salt, pepper, cumin and garlic powder
- Lemon juice
I added in some frozen riced cauliflower, which adds a boost of veggies, but carrots can also be added for even more fiber and flavor.
Everything comes together in one pot with no blending involved. Red lentils are naturally split, meaning they break apart easily when cooked, so they’re perfect for soups.
If you prefer a creamier soup, you can blend your soup once its cooled in a blender or with an immersion blender. I leave mine as is and its so delicious!
This soup is one of my favorite healthy dinners since red lentils are highly nutritious. They provide fiber, protein, B vitamins, and iron, along with some other vitamins and minerals. They’re super satiating, so a big bowl of this soup can be a meal on its own if you want to keep dinner simple.
Seasoning your red lentil soup
I season my soup with crushed black pepper, salt and cumin. The amount of each spice will vary depending on the type of vegetable broth you use. I used a low-sodium vegetable broth, so I added a little more salt than you may need to. As always, taste and adjust to your liking.
I suggest starting off with 1/2 tsp of salt, and adding more as needed. It’s always better to under season and add as you go.
My favorite way to serve this soup is with a simple grilled cheese for the ultimate comfort food. It’s definitely going to be on repeat all winter, and I can’t wait for you guys to try it!
Be sure to check out some of my other favorite plant-based recipes, like this sesame ginger tofu or dairy-free pesto pasta
Easy Red Lentil Soup
Ingredients
- 1 cup dry red lentils
- 2 carrots, peeled and diced or sub 2 cups riced cauliflower
- 4 cups low-sodium broth, I used vegetable
- 2 cups water
- 1 small white or yellow onion, finely diced
- 2 tbsp olive oil
- 2 cloves of garlic, minced or 1 tsp garlic powder
- 2 tbsp tomato paste
- 1 + 1/2 tsp crushed black pepper- add less for less of a kick
- 1 tsp salt, or more to taste. Amount will vary depending on your veggie broth. Add less and adjust as needed
- 3/4 tsp cumin
- 2 tbsp fresh lemon juice
TOP WITH
- Coconut milk; crushed crackers; fresh herbs; chili oil
Directions
- In a large pot, saute the chopped onion in olive oil for 3-4 minutes on medium/low heat. Add in the minced garlic, and toss together for an additional minute.
- Add in your spices, tomato paste, lentils and carrots/cauliflower rice if using, and stir together on medium heat to 1-2 minutes.
- Pour in your vegetable broth and water, cover the pot and bring it to a boil. Once boiling, reduce the flame to low and let the soup simmer for about 35 minutes.
- Stir the soup every 10 minutes, and taste along the way to adjust the seasoning. Towards the end, squeeze in about 2 tbsp of fresh lemon juice and mix together.
- The lentils break apart with the liquid, so blending is not necessary. If you want a creamier soup, you can use your immersion blender or let the soup cool and blend it in your blender.
- Top with your favorite toppings
My favorite lentil soup recipe ever! I’ve made this a few times now and sometimes add other Indian spices to it to pair well with some naan bread. So easy to make and so filling.
YUM! I love the addition of naan bread. So glad you enjoyed it 🙂
So delicious – the perfect winter soup and so simple! I made a big batch and just finished a bowl for lunch during work. Definitely recommend!
I’m so happy to hear that! It’s definitely perfect for this colder weather.