Name: Vegan Red Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 2 garlic cloves, minced; 2 carrots, chopped; 1 tsp ground cumin; ½ tsp ground coriander; 1 tsp smoked paprika; 1 cup red lentils, rinsed; 4 cups vegetable broth; 1 can (14.5 oz) diced tomatoes; 2 cups water; Salt and pepper to taste; Juice of ½ lemon; Optional: parsley, red chili flakes, olive oil for garnish

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

Scale

2 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
2 carrots, chopped
1 tsp ground cumin
½ tsp ground coriander
1 tsp smoked paprika
1 cup red lentils, rinsed
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
2 cups water
Salt and pepper to taste
Juice of ½ lemon
Optional: parsley, red chili flakes, olive oil for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onion and carrots for 5–6 minutes.
Add garlic, cumin, coriander, and paprika; cook 30 seconds until fragrant.
Stir in lentils, tomatoes, broth, and water. Bring to a boil, then simmer 25–30 minutes until lentils are soft.
Stir in lemon juice and adjust seasoning.

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