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Red lentil soup in a round white bowl with a spoon in it next to a bowl of parsley and another bowl of soup on top of a towel on a wooden surface (with title overlay)
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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!
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
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8
Calories 272kcal
Author Stephanie Lynch

Equipment

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 black pepper
  • 16 oz red lentils
  • 7 cups vegetable broth
  • 14 oz crushed tomatoes
  • 2 tbsp lemon juice

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

Nutrition

Serving: 1cup | Calories: 272kcal | Carbohydrates: 43g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1044mg | Potassium: 766mg | Fiber: 19g | Sugar: 6g | Vitamin A: 2278IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 5mg