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!
Some of my current favorites are this Vegan Mushroom Wild Rice Soup and this Vegan White Bean Chili. This healthy lentil soup recipe is at the top of my list right now, though!
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
Vegan Red Lentil Soup (Gluten-Free + Easy to Make)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Indian
- Diet: Vegan
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
Yum! This looks great! I will make this for my lunch rotation.
I hope you love it as much as I do, Patricia! Thanks :)
This looks so good, can’t wait to make it. Directions say 6 servings, but can you tell me what is the serving size?
Hi Cheryl, unfortunately, I don’t remember the exact serving size. I’m guessing it was probably around 1 to 1 1/2 cups.
Holy cow I’ll make it soon!!! I’m allergic to celery though so what can I do instead?
Hi Lucie, you can just leave it out, or add some more veggies in its place. Enjoy :)
This looks DELICIOUS!! I’ll definitely be making it for dinner tonight! It’s perfect for the cold weather we’re still having in NYC!
Oh yes, I hope that you absolutely adore it Angelina! Enjoy!!
Hi ! Glad to see a savory recipe for once :) This looks great I will be making it tonight ! How long can you preserve it ? Thanks
Hi Alexia, more will be coming along soon too! I hope you love the soup. For me, it lasted a week in the refrigerator. It also freezes well!
Just made it it was delicious ! I added some chili and a bunch of fresh cilantro at the end.
love this recipe, its perfect!
So glad you’re loving it Eva!!
This recipe is delicious and fresh! Everyone in my family loved it! Thank you
So happy to hear it was a hit! Thanks for the feedback, Arc.
Perfect soup for the slowly cooling San Diego holiday season. We loved it, esp with the lemon kicker. Served with fresh sourdough bread!
So glad you’re loving it, Michael! Thanks so much for the feedback :)
This soup is DELICIOUS!!!! So easy to make, so flavourful, so healthy! I love it! :) I didn’t have any celery or carrot but I threw in a few peppers and it worked out perfectly. I’m definitely making this again, and I might amp up the spice measurements as I love things spicy!
So thrilled you’re loving the soup, Alison! Thanks so much for your feedback :)
Made this last night,pureed part of it so it had a nice creamy texture but still some structure. Delicious, makes enough for leftovers. Would recommend this as a nice cozy meal on a cold evening. Next time I might toast the spices first to bring out ore of their flavor.
So thrilled you’re enjoying the soup, Linda! Toasting the spices sounds like a great idea :)
The first time I made this soup it was a snowstorm, such a perfect day for making this hearty soup. I followed the recipe exactly. The Indian spices offer a nice flare. I blended about 3/4 of the soup and left the rest unblended for an added dimension.
So glad you enjoyed the recipe, Emee! I think I need to make this one again ASAP – it’s been so chilly! Thanks for your feedback :)
This is really nice. I shall definitely be making it again. This time I had to make a few adjustments because I didn’t have all the ingredients — extra garlic and ginger instead of the garlic and ginger powder; bottled lemon juice instead of the fresh lemon juice and zest; and frozen spinach — but it still turned out really well.
So thrilled you enjoyed it! I made a batch last night too :) thanks for sharing your feedback.
Great recipe! I made two batches of this last night. I sauteed the veggies in water instead of oil because we are trying to go oil-free in our diet. It turned out just fine without the oil (you just have to keep your eye on it and add water as necessary). When it was done, I was too hungry to wait for it to cool down, so my husband suggested I add a “lime cube” to my serving (we freeze lime juice in ice cube trays). That cooled it down and added some really great flavor, too! I might intentionally add some lime juice next time I fix this. And there will be a next time. We really enjoyed it! Glad I doubled it. We are freezing the 2nd batch.
So thrilled you and your husband are loving the soup, Nancy!! Love your idea of lime cubes – sounds so tasty. I need to start doing that.
Just made this. I looking for a recipe for lentil soup after buying a packet of the soup at Trader Joes. This came out great! So yummy, light and wholesome.
So thrilled you’re loving it! Thanks so much for the feedback.
Absolutely delicious!!! Made without the garlic powder as I didn’t have any and I added an anchovy and some chili flakes. Incredibly tasty and will last me all week. Will definitely be this making again!!
So thrilled you’re loving it!! Thanks for the feedback, Elly :)
Really, really good. Very flavourful and presents well.
Wow was this tasty! It’s very filling and so healthy. I only had an assorted bag of lentils on hand, but it was still great. And I wasn’t sure about the lemon kicker at the end, but yes it was just what it needed. For me, I liked the consistency without pureeing any of it. I ate it by itself, with bread and with rice, and it was yummy every time. Thanks again for another great vegan recipe!
I’m so thrilled to hear you enjoyed it! It’s definitely great without blending too – just whichever texture you prefer. Thanks so much for sharing your feedback and reminding me that I need to make this again soon :)
Just made this! It’s so healthy and is husband-approved! Love the addition of the lemon. Thank you!
So thrilled you’re both loving it, Courtney! Thanks for the feedback!
Thank you for this delicious recipe!! We like our soups creamy so we blended all of it. So velvety and tasty and the green spinach adds a nice color and flavor too. Definitely adding to our favorites book! Yum!!
So glad you enjoyed it, Anna! Thanks so much for the feedback.
Fantastic easy recipe. I added some cayenne pepper and a little extra lemon. My meal prep for the work week!
So glad you’re enjoying it, Suzanne! Thanks so much for the feedback.
I made this last week and it was so good! Your blog is a “go-to” now for weeknight dinner recipes. Everything I’ve made has been so flavorful, to include this recipe! I was excited to use my new immersion blender for the first time, too (haha).
This makes me so happy to hear, Ashley! Thank you so much for the kind feedback – I really appreciate it and am so happy you’re finding recipes you love!
I’ve made this soup many times and each time it is better! The spices and vegetables are what give it such a delicious and filling meal! Thank you
Yay thank you so much for the feedback, Zoe!! So happy you’re loving this soup :D
Such a delicious twist on lentil soup! Even my 4 year old loves it and requested it this week for dinner
So glad it was a hit, Tamara!
I made this recipe and it was wonderful, I will definitely make it again and again.
Yay one of my faves, too! So glad you’ve enjoyed it, Debi.
Sounds amazing. Any suggestions on replacing the crushed tomatoes or can they be left out without sacrificing too much? I have a family member who is allergic.
Hi Melissa, you’ll lose a little bit of tangy flavor but it shouldn’t be too detrimental, will just have a slightly different taste. You may want to add more lemon and/or spices to make up for that! :)
I was thinking of using canned pumpkin to replace the tomato because we can’t have that either!
Oh interesting idea…would definitely change the vibe of the soup but could be delicious!
Really enjoyed this recipe! Easy to make and turned out delicious. I used regular lentils and pureed about half the soup for some creaminess. Don’t forget the lemon juice at end!
Thank you Rachel!
You’re the best :D so glad you loved it!!! :D
Our new favorite red lentil soup recipe! My daughter found this recipe online and it was a big hit – we will make it over and over again. The only substitution we made was using fresh tomatoes since we didn’t have canned.
So glad it’s a family favorite, Denise! Thanks for the feedback.
This was the best lentil soup I have ever made- and I’ll be 69 years old in a week!!
I’m SO thrilled to hear that, Margaret!! Happy almost birthday! :D
My 12 year old made this for dinner tonight. It was very yummy. Thanks!
Love that! So glad you enjoyed it :)
It’s delicious! I used a large fresh tomatoes instead of can and replaced the cumin by smoked sweet paprika, and added 2 large potatoes dice. It was fantastic and is now added to my collection of soups.
So glad you loved it, Rita!
I made this soup delicious and healthy too. Thanks -Detroit
So glad you’re loving it!
I just made this and am happily enjoying a delicious flavorful bowl of goodness! Highly recommend – you won’t be disappointed! Lovely balance of spices and tomatoes and lentils with a perfect lemony accent. So good.
So glad you’re loving it Gayle!
I made this recipe. This is really good although I had to add a tad more spices for my taste. I also made a Dukkah blend….oh…it compliments the soup perfectly!!
Sounds amazing with the dukkah! So glad you’re loving it, Lucia.