Last Updated on October 12, 2025 by Chef Josie
Few dishes offer comfort, nutrition, and simplicity quite like Vegan Red Lentil Soup. This vibrant, protein-packed soup is rich, hearty, and perfectly spiced for a cozy evening meal. Made with red lentils, aromatic vegetables, and warm spices, it’s a classic staple that belongs in every collection of Soup Recipes.
This stovetop version is ready in under 45 minutes, making it a great choice for busy weeknights or satisfying weekend lunches. It’s thick, creamy without any dairy, and filled with plant-based goodness that everyone will enjoy.
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Table of Contents
Vegan Red Lentil Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A creamy, hearty vegan soup made with red lentils, vegetables, and warm spices. Easy to make, protein-packed, and perfect for cozy nights.
Ingredients
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2 tbsp olive oil
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1 small onion, diced
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2 garlic cloves, minced
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2 carrots, chopped
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1 tsp ground cumin
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½ tsp ground coriander
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1 tsp smoked paprika
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1 cup red lentils, rinsed
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4 cups vegetable broth
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1 can (14.5 oz) diced tomatoes
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2 cups water
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Salt and pepper to taste
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Juice of ½ lemon
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Optional: parsley, red chili flakes, olive oil for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion and carrots for 5–6 minutes.
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Add garlic, cumin, coriander, and paprika; cook 30 seconds until fragrant.
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Stir in lentils, tomatoes, broth, and water. Bring to a boil, then simmer 25–30 minutes until lentils are soft.
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Stir in lemon juice and adjust seasoning.
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Blend part of the soup for a creamy texture if desired. Garnish and serve hot.
Notes
Rinse lentils well before cooking.
Add extra broth for a thinner consistency.
For creaminess, blend half the soup or stir in coconut milk.
Store up to 5 days in the fridge or 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320 kcal per serving
Why You’ll Love This Recipe
- Simple ingredients: Made with pantry staples like lentils, carrots, and onions.
- Quick to prepare: Ready in less than an hour.
- Protein-rich and hearty: Keeps you full and satisfied.
- Naturally vegan and gluten-free: Fits a variety of diets.
- Perfect for any season: A comforting favorite among Winter Soup Recipes and Fall Soup Recipes.
Ingredient Breakdown
2 tablespoons olive oil – Adds depth and richness.
1 small onion, diced – A flavorful base for the soup.
2 garlic cloves, minced – Enhances the savory notes.
2 carrots, chopped – Brings sweetness and color.
1 teaspoon ground cumin – Adds warm, earthy spice.
½ teaspoon ground coriander – Boosts flavor complexity.
1 teaspoon smoked paprika – Gives a subtle smoky note.
1 cup red lentils – The star ingredient; cooks quickly and becomes creamy.
4 cups vegetable broth – Provides savory flavor and moisture.
1 can (14.5 oz) diced tomatoes – Adds acidity and brightness.
2 cups water – Adjusts soup consistency.
Salt and pepper to taste
Juice of ½ lemon – Adds freshness at the end.
Optional toppings: chopped parsley, red chili flakes, or a drizzle of olive oil.
Substitutions
- Use green or brown lentils, but extend cooking time by 10–15 minutes.
- Replace carrots with sweet potatoes for a slightly sweeter soup.
- Add a pinch of curry powder for an Indian-inspired variation.
Step-by-Step Instructions
- Sauté aromatics
Heat olive oil in a large pot over medium heat. Add onion and carrots, and cook for 5–6 minutes until softened. - Add garlic and spices
Stir in garlic, cumin, coriander, and smoked paprika. Cook for 30 seconds until fragrant. - Add lentils and liquids
Add red lentils, diced tomatoes, broth, and water. Stir to combine. - Simmer until creamy
Bring to a boil, then reduce to a simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until lentils are soft and the soup thickens. - Finish and serve
Stir in lemon juice, adjust seasoning, and blend partially with an immersion blender for a creamier texture, if desired. Garnish with parsley or a drizzle of olive oil.
Notes and Top Tips
- Rinse lentils thoroughly before cooking to remove excess starch.
- Adjust thickness with extra broth or water to suit your preference.
- For extra creaminess, blend half the soup while leaving some texture.
- Leftovers taste even better the next day as the flavors deepen.
- Add spinach or kale during the last few minutes for more nutrients.
Serving Suggestions and Variations
- Serve with: Crusty bread, pita, or naan.
- Add toppings: Fresh herbs, chili flakes, or a spoon of vegan yogurt.
- Make it spicy: Add cayenne pepper or extra smoked paprika.
- Boost the protein: Stir in cooked quinoa or chickpeas.
Storage and Reheating Tips
- Refrigerate: Store in airtight containers for up to 5 days.
- Freeze: Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop over medium heat, adding broth or water as needed.
Why You’ll Make It Again
This Vegan Red Lentil Soup is simple, nutritious, and deeply satisfying. It’s one of those Soup Recipes you can make anytime with ingredients already in your pantry. Its bold flavor, creamy texture, and wholesome ingredients make it perfect for meal prep, busy weeknights, or cozy weekends.
FAQs
Can I use green or brown lentils instead of red?
Yes, but increase the simmering time since they take longer to soften.
How do I make the soup creamier?
Blend half or all of the soup using an immersion or regular blender.
Can I add coconut milk?
Yes. Adding half a cup of coconut milk will make it even creamier and add a subtle sweetness.
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