Vegan Red Lentil Soup
This creamy, spiced Vegan Red Lentil Soup with a squeeze of lemon is a warm, comforting meal that comes together in just 45 min. It’s full of flavor from ginger, garlic, and spices, with a luxuriously rich texture.
Craving something warm and comforting today? I certainly am, and I’ve got just the thing to warm you from the inside out. This Vegan Red Lentil Soup is all the things: easy-to-make, takes just 45 minutes, and it is packed with plant-based protein from the red lentils.
It’s so hearty, thick, and absolutely delicious. I’ve been eating bowls of it all week and I’m not sick of it yet. It’s filling, without being heavy, and rich without being too much.
I’ve heard your requests loud and clear: you definitely want MORE healthy, easy, savory meals, especially healthy vegan soup recipes!
Let’s talk red lentils and why you want them in your diet!
For richness and heartiness, this healthy soup relies on red lentils. One of my favorite plant-based proteins is red lentils! They’re high in protein and fiber, and low in fat.
Red lentils are also a great source of nutrients! They are high in B vitamins, iron, potassium, magnesium, folate, and thiamine. I love using Bob’s Red Mill Red Lentils since they’re grown in the US and from a company I trust.
They taste mild, nutty, and sweet. They also cook quickly, don’t require any pre-soaking, and are super creamy once you’ve cooked them. This makes them perfect for easy weeknight meals, like this one!
Let’s make VEGAN RED LENTIL SOUP!
It’s rich, hearty, and stick-to-your-ribs good. It’s got a major flavor boost from fresh garlic and ginger. A few key aromatic spices take the flavor to the next level: a hearty dose of turmeric, ginger powder, cumin, and garlic powder.
If you’d like, you can leave the soup a little brothy, without letting the red lentils fall apart too much. Alternatively, you can blend half of it to make it a little more rich and luxurious, which is what I did. I love the creaminess – no cream necessary!
This healthy lentil soup is easy to make, too!
This creamy vegan soup is so easy to make. As I’ve mentioned, it comes together quickly and easily for a 45-minute vegan dinner. Most of the work for this soup recipe is front-loaded. Once everything is chopped and in the pot, you’ll just let things simmer until the lentils are soft.
Once the soup is ready to serve, I love stirring in greens and a squeeze of lemon to finish it off. It adds some extra veggies, nutrients, and brightness. Then, you’re ready to devour!
Have leftovers? Here’s how to store:
If you want to prep this recipe ahead of time or you have leftovers: you can keep it in the fridge in an airtight container for up to 5 days. I recommend reheating over the stove or covered in the microwave, stirring every minute until it’s hot.
To make and freeze: this soup freezes fantastically. I like putting it into individual airtight containers or zip-top bags and then freezing. That way, you can also defrost in individual portions for a quick meal!
Serving it up…
The Vegan Red Lentil Soup is hard to resist, and it makes the perfect standalone meal. However, you can make it even BETTER by serving with a hunk of bread or a side salad. I love it with this Vegan Caesar Salad, which I make without the tempeh when serving it with this protein-filled soup.
It’s hearty and filling enough to stand on its own, but a bit of crusty bread and/or fresh salad makes most things better, right? :) I hope you’ll give this one a try, and love it as much as I do. Off to have another bowl for dinner!
If you try this recipe, be sure to tag me on Instagram, #bakerita, and leave me a comment below to let me know how you like it!Print
This spiced Vegan Red Lentil Soup is a warm, comforting meal that comes together in just 45 minutes. It’s full of flavor from ginger, garlic, and spices, with a luxuriously rich texture. It’s perfect with a squeeze of lemon to brighten things up!
- 2 tablespoons avocado oil or olive oil
- 1 small onion, diced
- 1 large carrot, diced
- 2 stalks of celery, diced
- 4 cloves garlic, crushed
- 1 teaspoon freshly grated ginger
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 cups water
- 1 (15 oz.) can crushed tomatoes
- 1½ cups red lentils, sort and rinse before using
- 3 cups spinach or mix of greens, I used a “power greens” blend of spinach, arugula and baby chard
- 1 lemon, zest and juice
- Lemon wedges
- In a soup pot, heat the avocado or olive oil over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and cook for about 5 minutes, until the onion is translucent.
- Add the garlic, grated ginger, cumin, turmeric, garlic powder, ginger powder, and salt, and stir to combine and coat all the veggies in the spices.
- Let cook for 2 minutes, until fragrant, and then add the vegetable broth, water, tomatoes, and red lentils. Stir and bring to a boil, then turn down and let simmer for 30-40 minutes, until the red lentils are soft. Taste, and add more salt to your tastes if desired.
- If desired, puree half the soup to help make it creamier. You can also just leave it as is if you prefer a more broth-y soup. I pureed some of mine with an immersion blender.
- Stir in your greens and let them wilt, and then add in lemon juice and zest. Serve with more lemon if desired (I recommend), and garnish with some microgreens!
If you want to prep this recipe ahead of time:
You can keep it in the fridge in an airtight container for up to 5 days.
To make and freeze:
This soup freezes fantastically! I like putting it into individual airtight containers or zip-top bags and then freezing. That way, you can also defrost in individual portions for a quick meal!
More topping options
If you want to take this soup to the next level, you can also add other toppings, like a spoonful of yogurt or coconut yogurt for creaminess, or a dukkah blend for extra crunch and spice.
Keywords: vegan red lentil soup, creamy soup, healthy soup, red lentils