Vegan Red Lentil Soup
This vegan red lentil soup is warm, comforting, and easy to make with simple ingredients. It’s creamy, hearty, and ready in about 30 minutes.
Servings: 4
Calories: 251kcal
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 medium onion finely chopped
- 2 medium carrots peeled and finely chopped
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup dried red lentils
- 1 14-ounce can crushed or diced tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- 1 tablespoon lemon juice
Instructions
- 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.
- Add the cumin, salt, and black pepper and cook for 1 minute, stirring constantly.
- Add the red lentils, vegetable broth, crushed tomatoes, and bay leaf. Stir to combine, bring to a boil, then reduce the heat to medium-low and simmer, partially covered, for 15–20 minutes, or until the lentils are tender.
- Remove the bay leaf. Use an immersion blender to blend the soup to your desired consistency. I like mine quite blended and creamy, but still with a little texture. Stir in the lemon juice, taste, and adjust the salt and pepper if needed. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4–5 days. Add a splash of broth or water if the soup thickens.
- Freeze cooled soup in an airtight container for up to 3 months, leaving a little space at the top.
- Thaw overnight in the fridge, or reheat gently from frozen with a little broth or water.
- Reheat on the stovetop over medium-low heat or in the microwave until hot, adding extra liquid if needed.
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 41g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1268mg | Potassium: 790mg | Fiber: 16g | Sugar: 8g | Vitamin A: 5745IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 5mg
