Red Lentil Soup

Try red lentil soup if you like a chunky, bold soup. It’s vegan, gluten-free, and very hearty. Bonus: the leftovers are just as good!

Soups are a great warm easy dinner to have when the weather starts to get cooler. I like soups because it’s easy to get a lot of vegetables in there and seasonings for a lot of flavors.

Most soups can also be made in one pan, so the cleanup is pretty easy, which I always love.

Red lentil soup has a bold flavor. It’s a more chunky soup than some, so it’s very hearty and filling.

The soup is delicious as it is, but it’s also great with a side of fresh bread. You can get a loaf of French bread, or make your own homemade bread if you have a bread machine.

Red Lentil Soup Step by Step

Ingredients

• 2 tbsp olive oil
• 1/2 large yellow onion, chopped
• 1 carrot, chopped
• 2 bay leaves
• 2 tbsp minced garlic
• 1 tbsp paprika
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp salt
• 1/2 tsp pepper
• 16 oz red lentils
• 7 cups vegetable broth
• 14 oz crushed tomatoes
• 2 tbsp lemon juice

Preparation

Heat the olive oil in a large stockpot over medium heat.

Add the onions and carrots and cook for 5 minutes before adding the garlic.

Add the seasonings, lentils, broth, and crushed tomatoes and bring to a boil.

Reduce the heat to medium-low and let simmer for 20-30 minutes, until the lentils are soft.

Discard the bay leaves and stir in the lemon juice.

Garnish with parsley or green onion and serve warm.

Red Lentil Soup Leftovers

This soup is delicious as leftovers. Store the red lentil soup in an airtight container in the refrigerator for up to 2-3 days. Reheat it on the stovetop until just warmed through. If you know you will be saving more than you eat fresh, you may want to undercook the lentils by just a few minutes because they will soften a bit as they sit in the soup and are reheated.

Recipe

Red Lentil Soup

Try red lentil soup if you like a chunky, bold soup. It's vegan, gluten-free, and very hearty. Bonus: the leftovers are just as good!

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Course:

Main Dish

Cuisine:

American

Diet

Gluten Free

|

Vegan

|

Vegetarian

Keyword:

red lentils

|

soup

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Gluten-Free

|

Nut-Free

|

Vegan

Cooking Method:

One-Pan Meals

Servings: 8

5 from 9 votes

Ingredients

• 2 tbsp olive oil
• 1/2 large yellow onion (chopped)
• 1 carrot (chopped)
• 2 bay leaves
• 2 tbsp minced garlic
• 1 tbsp paprika
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp salt
• 1/2 tsp pepper
• 16 oz red lentils
• 7 cups vegetable broth
• 14 oz crushed tomatoes
• 2 tbsp lemon juice

Recommended Equipment

• Stockpot

Instructions

• Heat the olive oil in a large stockpot over medium heat
• Add the onions and carrots and cook for 5 minutes before adding the garlic
• Add the seasonings, lentils, broth, and crushed tomatoes and bring to a boil
• Reduce the heat to medium-low and let simmer for 20-30 minutes, until the lentils are soft
• Discard the bay leaves and stir in the lemon juice
• Garnish with parsley or green onion and serve warm

Click the buttons below to share and print this recipe

Pin Recipe Print Recipe

Nutrition Facts

Red Lentil Soup

Amount Per Serving (1 cup)

Calories 272 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 1044mg44%

Potassium 766mg22%

Carbohydrates 43g14%

Fiber 19g76%

Sugar 6g7%

Protein 16g32%

Vitamin A 2278IU46%

Vitamin C 10mg12%

Calcium 62mg6%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Related Recipes

• Gnocchi with Spinach and Red Pepper Sauce
• Roasted Red Pepper Hummus
• Golden Chicken and Chickpea Salad
• Cheesy Meatball Skillet
• Crunchy Pasta with Broccoli