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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 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.

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!

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!

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!

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!

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!

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 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 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!

Two bowls of Vegan Red Lentil Soup topped with microgreens and a lemon wedge! The perfect healthy vegan dinner.

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!

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Two bowls of Vegan Red Lentil Soup topped with microgreens and lemon, with a striped napkin. Also a pot of healthy lentil soup next to the bowls!

Vegan Red Lentil Soup (Gluten-Free + Easy to Make)


★★★★★

5 from 15 reviews

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

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!

Notes

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.

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

Keywords: vegan red lentil soup, creamy soup, healthy soup, red lentils

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

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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

    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

        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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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
  18. Anna says

    January 14, 2020 at 6:49 pm

    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!!

    Reply
    • Rachel says

      January 16, 2020 at 2:12 pm

      So glad you enjoyed it, Anna! Thanks so much for the feedback.

      Reply
  19. suzanne maynard says

    January 26, 2020 at 11:17 am

    Fantastic easy recipe. I added some cayenne pepper and a little extra lemon. My meal prep for the work week!

    ★★★★★

    Reply
    • Rachel says

      January 27, 2020 at 11:23 am

      So glad you’re enjoying it, Suzanne! Thanks so much for the feedback.

      Reply
  20. Ashley says

    February 19, 2020 at 2:34 am

    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).

    ★★★★★

    Reply
    • Rachel says

      February 19, 2020 at 10:45 am

      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!

      Reply
  21. Zoe says

    January 5, 2021 at 3:30 pm

    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

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      January 6, 2021 at 10:01 am

      Yay thank you so much for the feedback, Zoe!! So happy you’re loving this soup :D

      Reply

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