Vegan Red Lentil Soup

This vegan red lentil soup is one of those easy, cozy meals I come back to again and again. It's made with simple pantry staples, comes together in about 30 minutes, and has a rich, comforting flavor from red lentils, tomatoes, cumin, and a splash of lemon at the end.

Red lentil soup is naturally easy to make vegan, and this version keeps things simple with vegetable broth, tomatoes, carrots, garlic, and warm spices. The red lentils cook down quickly and give the soup a thick, creamy texture without any cream, and you can blend it at the end until it reaches the consistency you like.

It's perfect for a quick weeknight dinner or a cozy lunch, especially during the colder months. It also works really well for meal prep because the flavors deepen as it sits, and the soup reheats beautifully for easy lunches or dinners throughout the week.

If you love cooking with lentils, try my Vegan Lentil Soup, 1-Pot Lentil Chili, and Vegan Lentil Curry. They're all hearty, flavorful ways to use lentils and make great additions to your regular dinner rotation.

Why You'll Love This Vegan Red Lentil Soup

A few reasons I love this recipe:

• Easy to make: Everything cooks in one pot with simple steps, so it's a great option for an easy lunch or weeknight dinner.
• Made with simple ingredients: Red lentils, carrots, onion, tomatoes, vegetable broth, and a few basic seasonings are all you need.
• Creamy without cream: Red lentils naturally break down as they cook, and blending part of the soup gives it a creamy texture without any dairy or coconut milk.
• Ready in about 30 minutes: Red lentils cook much faster than brown or green lentils, making this soup ideal when you want something warm and comforting without a long cooking time.
• Great for meal prep: It keeps well in the fridge, reheats beautifully, and the flavors become even better after it sits for a while.

Vegan Red Lentil Soup Ingredients

• Olive oil: I use extra virgin olive oil, but regular olive oil or another cooking oil, such as avocado, canola, or sunflower oil, will also work.
• Garlic: Fresh garlic gives the best flavor, but you can use 1 teaspoon garlic powder in a pinch.
• Onion: Yellow or white onion both work well.
• Carrots: Add a mild sweetness and extra body to the soup. You can leave them out if needed.
• Ground cumin: Adds a warm, earthy flavor that works especially well with red lentils. I wouldn't skip it, but you can use a little less for a milder flavor.
• Salt: Adjust to taste depending on how salty your vegetable broth is.
• Black pepper: Freshly ground black pepper gives the best flavor, but regular black pepper works too.
• Red lentils: Use dried red lentils. Brown or green lentils aren't the best substitute because they take longer to cook and don't break down the same way.
• Vegetable broth: Store-bought or Homemade Vegetable Broth work. Use your favorite and adjust the salt to taste.
• Crushed or diced tomatoes: Either works well. Crushed tomatoes make the soup slightly smoother, while diced tomatoes leave a little more texture.
• Bay leaf: Adds subtle flavor while the soup simmers. You can skip it if you don't have one.
• Lemon juice: Adds freshness and balances the richer flavors. Freshly squeezed is best, but bottled lemon juice also works.

Find the full recipe with exact measurements in the recipe card below.

How to Make Vegan Red Lentil Soup

1. Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and carrots and cook for about 3-5 minutes, stirring occasionally, until softened.

2. Stir in the cumin, salt, and black pepper and cook for 1 minute.

3. Add the red lentils, vegetable broth, tomatoes, and bay leaf. Bring to a boil, then reduce the heat and simmer partially covered for 15-20 minutes, or until the lentils are tender.

4. Remove the bay leaf and blend the soup with an immersion blender until it reaches your preferred consistency. Stir in the lemon juice, adjust the seasoning if needed, and serve.

Tips for the Best Results

• Rinse the lentils if you have time: It's not essential, and I usually skip this step, but rinsing the red lentils under cold water can help remove any dust or excess surface starch.
• Don't overcook the vegetables: Cook the onion and carrots just until softened so they keep a little sweetness and don't start to brown too much.
• Blend it to your liking: Use an immersion blender and blend the soup until it reaches the texture you prefer. I like mine quite blended and creamy, but still with a little texture rather than completely smooth.
• Add the lemon at the end: Stirring it in after cooking keeps the flavor fresh and bright instead of muting it during simmering.
• Adjust the consistency before serving: Red lentils continue to thicken as they sit, so add a splash of broth if the soup becomes thicker than you like.

Serving Suggestions

This soup is hearty enough to serve on its own, but it also pairs really well with crusty Vegan Bread, toast, Vegan Naan, pita bread, Vegan Garlic Bread, Vegan Cornbread, rice, a simple green salad, or roasted vegetables.

For extra texture and flavor, top it with fresh parsley or cilantro, a drizzle of olive oil, a spoonful of vegan yogurt, or some red pepper flakes.

How to Store and Reheat Leftovers

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The soup will thicken as it sits, so you may want to add a splash of broth or water when reheating.
• Freezer: Let the soup cool completely, then freeze it in an airtight container for up to 3 months. Leave a little room at the top because the soup will expand as it freezes.
• Thaw: Thaw overnight in the refrigerator, or reheat it gently from frozen on the stovetop with a splash of broth or water.
• Reheat: Warm on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals until hot. Add a little broth or water if needed to loosen the texture.

Frequently Asked Questions

More Vegan Soup Recipes

• Vegan Split Pea Soup
• Vegan Tortilla Soup
• Vegan Black Bean Soup
• Vegan Bean Soup
• Vegan Cabbage Soup