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Vegan Red Lentil Soup

Dairy Free· Gluten Free· Recipe Index· Savory Dishes· Soup & Chili· Vegan

3/26
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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!

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!

Happy Monday! Hope you guys had a wonderful weekend :) I let myself take a weekend-work break (which doesn’t happen too often…even though I guess I am writing this on a Sunday) and it was so nice. I hope yours was equally relaxing and rejuvenating.

I’ve been long promising more savory recipes, and I’ve come through a few times, but I’ve definitely not gotten as many savory recipes on this site as I’d hoped. I’m actively working on changing that because I’ve chatted with you guys, gotten comments, and emails, and taken Insta polls, and you guys definitely want MORE healthy, easy, savory meals.

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!

And I want to make you happy! I’m also actively working on upping my cooking skills. I’m a pretty good cook, but I feel much more comfortable developing dessert recipes than I do “real-food” recipes. I never want to give you a recipe I’m not stoked on, and I can be a bit of recipe perfectionist.

I promise, more are in the works though, and I’m v excited about some of the dinner recipes I’ve got in the pipeline. But first! Let’s start with this one because it’s a WINNER:

VEGAN RED LENTIL SOUP!

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!

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.

You can also blend half of it to make it a little more rich and luxurious, which is what I did. Or, leave it be if you want it on the brothier side.

Even if you do leave it be without blending, it’s still rich, hearty and stick-to-your-ribs good. It’s got a major flavor dose from fresh garlic and ginger, and a few key aromatic spices take the flavor to the next level – a hearty dose of turmeric, ginger powder, cumin, and garlic powder.

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!

This Vegan Red Lentil Soup is easy to make, too!

Most of the work is front-loaded, and then you’re just letting things simmer until the lentils are soft. A quick stirring in of some greens and a squeeze lemon finishes it off, and you’re ready to devour.

If you want to prep this recipe ahead of time, you can keep it in the fridge for up to 5 days. You can also freeze it in individual portions for a quick meal!

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!

The Vegan Red Lentil Soup is hard to resist, and it makes the perfect standalone meal. You can make it even BETTER by serving with a hunk of bread or a side salad, but you don’t need them to make a meal. It’s hearty and filling enough to stand on its own. 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!

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Vegan Red Lentil Soup


★★★★★

5 from 12 reviews

  • Author: Rachel
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
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Description

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!


Scale

Ingredients

  • 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
  • 1 1/2 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)

To garnish

  • Lemon wedges
  • Microgreens

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

  • Category: Main Course, Soup
  • Cuisine: American, Indian

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

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!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!

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Comments

  1. Patricia Pines says

    March 26, 2018 at 9:09 am

    Yum! This looks great! I will make this for my lunch rotation.

    Reply
    • Rachel says

      March 26, 2018 at 9:42 am

      I hope you love it as much as I do, Patricia! Thanks :)

      Reply
    • Cheryl says

      August 6, 2019 at 5:14 am

      This looks so good, can’t wait to make it. Directions say 6 servings, but can you tell me what is the serving size?

      Reply
      • Rachel says

        August 6, 2019 at 12:26 pm

        Hi Cheryl, unfortunately, I don’t remember the exact serving size. I’m guessing it was probably around 1 to 1 1/2 cups.

        Reply
  2. Lucie says

    March 26, 2018 at 6:17 pm

    Holy cow I’ll make it soon!!! I’m allergic to celery though so what can I do instead?

    Reply
    • Rachel says

      March 26, 2018 at 7:11 pm

      Hi Lucie, you can just leave it out, or add some more veggies in its place. Enjoy :)

      Reply
  3. Angelina | Baked Ambrosia says

    March 27, 2018 at 8:48 am

    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!

    Reply
    • Rachel says

      March 27, 2018 at 12:46 pm

      Oh yes, I hope that you absolutely adore it Angelina! Enjoy!!

      Reply
  4. Alexia says

    March 27, 2018 at 11:04 am

    5 stars
    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

    ★★★★★

    Reply
    • Rachel says

      March 27, 2018 at 12:47 pm

      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!

      Reply
      • Alexia says

        March 27, 2018 at 1:27 pm

        5 stars
        Just made it it was delicious ! I added some chili and a bunch of fresh cilantro at the end.

        ★★★★★

        Reply
  5. Eva says

    May 5, 2018 at 1:36 pm

    5 stars
    love this recipe, its perfect!

    ★★★★★

    Reply
    • Rachel says

      May 7, 2018 at 8:45 am

      So glad you’re loving it Eva!!

      Reply
  6. arc says

    October 13, 2018 at 5:18 am

    This recipe is delicious and fresh! Everyone in my family loved it! Thank you

    Reply
    • Rachel says

      October 14, 2018 at 7:11 pm

      So happy to hear it was a hit! Thanks for the feedback, Arc.

      Reply
  7. Michael says

    November 15, 2018 at 6:01 am

    5 stars
    Perfect soup for the slowly cooling San Diego holiday season. We loved it, esp with the lemon kicker. Served with fresh sourdough bread!

    ★★★★★

    Reply
    • Rachel says

      November 15, 2018 at 9:15 am

      So glad you’re loving it, Michael! Thanks so much for the feedback :)

      Reply
  8. Alison says

    November 20, 2018 at 3:18 pm

    5 stars
    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!

    ★★★★★

    Reply
    • Rachel says

      November 20, 2018 at 3:34 pm

      So thrilled you’re loving the soup, Alison! Thanks so much for your feedback :)

      Reply
  9. Linda Barnwell says

    November 30, 2018 at 7:53 am

    5 stars
    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.

    ★★★★★

    Reply
    • Rachel says

      November 30, 2018 at 9:33 am

      So thrilled you’re enjoying the soup, Linda! Toasting the spices sounds like a great idea :)

      Reply
  10. emee says

    December 6, 2018 at 7:45 am

    5 stars
    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.

    ★★★★★

    Reply
    • Rachel says

      December 6, 2018 at 10:11 am

      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 :)

      Reply
  11. Robert says

    December 6, 2018 at 12:01 pm

    5 stars
    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.

    ★★★★★

    Reply
    • Rachel says

      December 7, 2018 at 11:46 am

      So thrilled you enjoyed it! I made a batch last night too :) thanks for sharing your feedback.

      Reply
  12. Nancy Smith says

    December 18, 2018 at 8:17 pm

    5 stars
    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.

    ★★★★★

    Reply
    • Rachel says

      December 20, 2018 at 4:43 pm

      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.

      Reply
  13. Key says

    February 2, 2019 at 4:49 pm

    5 stars
    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.

    ★★★★★

    Reply
    • Rachel says

      February 3, 2019 at 9:34 am

      So thrilled you’re loving it! Thanks so much for the feedback.

      Reply
  14. Elly says

    February 3, 2019 at 6:29 pm

    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!!

    Reply
    • Rachel says

      February 4, 2019 at 12:45 pm

      So thrilled you’re loving it!! Thanks for the feedback, Elly :)

      Reply
  15. Nikki says

    February 12, 2019 at 11:05 am

    5 stars
    Really, really good. Very flavourful and presents well.

    ★★★★★

    Reply
  16. Michelle Fiske says

    June 19, 2019 at 5:09 am

    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!

    Reply
    • Rachel says

      June 19, 2019 at 10:48 am

      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 :)

      Reply
  17. Courtney says

    September 15, 2019 at 2:56 pm

    5 stars
    Just made this! It’s so healthy and is husband-approved! Love the addition of the lemon. Thank you!

    ★★★★★

    Reply
    • Rachel says

      September 17, 2019 at 10:36 am

      So thrilled you’re both loving it, Courtney! Thanks for the feedback!

      Reply

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