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Red Lentil Soup – Simple Vegan Blog


Red lentil soup, warm, comforting, and nutritious. It’s a perfectly simple recipe to enjoy during the cold winter days and it’s ready in 30 minutes!

Photo of a bowl of red  lentil soup

This red lentil soup should be a must in your cookbook! It really is one of the best recipes to fight the cold, as it is super warm, cozy, and satisfying. I absolutely love to have it for lunch or dinner, as it is light but filling at the same time.

Soups are always a staple on my table because they are one of the easiest recipes to prepare and they don’t require a lot of effort. They are great if you don’t have much time to cook but still want to enjoy a hearty meal!

Besides, this recipe is packed with lots of vegan protein and I usually serve it with some basmati rice if I have leftovers but they’re not enough to make a full meal.

Red lentil soup, super warming, comforting, and ready in 30 minutes. It is great for the wintertime and one of the easiest recipes you’ll ever make. It’s so flavorful everyone will have seconds!

Red lentil soup recipe – Short video

How to make red lentil soup – Step by step

Step-by-step photos of how to make red lentil soup
  1. Heat the oil in a large pot (photo 1) and add the veggies (photo 2). Cook over medium-high heat until golden brown (photo 3), stirring occasionally. 
  2. Add the spices (photo 4) and cook for 1-2 more minutes, stirring occasionally.
  3. Incorporate all the remaining ingredients except the lemon juice (photo 5), stir, and bring to a boil.
  4. Reduce heat to medium-low and simmer (partially covered) for about 15-20 minutes or until the lentils are soft (photo 6).
  5. Remove the bay leaf, add the lemon juice (photo 7), and stir.
  6. Serve immediately or blend before serving (photo 8)

Pro tips

  • Feel free to add your favorite veggies, spices, and herbs.
  • Crushed tomatoes can be replaced by diced tomatoes or even fresh chopped tomatoes (you may need to add more stock if you use fresh tomatoes though).
  • Any type of oil will do.
  • Add more or less liquid depending on how thick you want your soup to be.
  • If you want to reduce the amount of sodium in this recipe, omit the salt and use water instead of vegetable stock. You could also make your own vegetable stock with no salt or buy a low-sodium one.
  • Lentils don’t need to be soaked in order to reduce cooking time, but if you do soak them they will be easier to digest.
  • If you can’t find red lentils, use any other type of lentils instead, but you may need to add more or less water and the cooking time will probably change as well.
Close-up shot of a bowl of red lentil soup

Do I have to make this red lentil soup with lemon?

Although there’s not a big amount of lemon in this recipe (I used only 1 tbsp of lemon juice) you can omit it if you don’t like how it tastes. However, I think it gives the soup a delicious flavor!

How long will this red lentil soup keep?

You won’t likely have any leftovers because this recipe is absolutely delicious, but if you do have them, you can keep them in an airtight container in the fridge for up to 1 week.

Can this red lentil soup be frozen?

Yes, it can. To do it, let it completely cool first, transfer them into individual-size sealed containers, and keep them in the freezer for about 2 months.

To defrost, transfer the portions you’re going to eat to the fridge until thaw. You can reheat it in the microwave or in a saucepan over medium-high heat.

Looking for more vegan soup recipes?

Photo of a bowl of red lentil soup decorated with a sliced lemon

Did you make this red lentil soup recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

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Square photo of a bowl of red lentil soup

Red Lentil Soup



  • Author:

    Iosune


  • Prep:

    15 mins


  • Cook:

    15 mins


  • Total:

    30 mins

  • 4 1x

  • Soups, Main Dish

  • American

  • Vegan


Servings 4 1x


Scale


Tap or hover over number to scale servings

Red lentil soup, warm, comforting, and nutritious. It’s a perfectly simple recipe to enjoy during the cold winter days and it’s ready in 30 minutes!

Ingredients

  • 1 tbsp extra virgin olive oil
  • 4 cloves of garlic, minced
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 cup dried red lentils (200 g)
  • 1 14-ounce can crushed tomatoes (400 g)
  • 4 cups vegetable stock (1 l)
  • 1 bay leaf
  • 1 tbsp lemon juice

Instructions

  1. Heat the oil in a large pot and add the veggies (garlic, onion, and carrot). Cook over medium-high heat until golden brown, stirring occasionally. 
  2. Add the spices (cumin, oregano, salt, and pepper), and cook for 1-2 more minutes, stirring occasionally.
  3. Incorporate all the remaining ingredients (lentils, tomatoes, stock, and bay leaf), except the lemon juice, stir, and bring to a boil.
  4. Reduce heat to medium-low and simmer (partially covered) for about 15-20 minutes or until the lentils are soft.
  5. Remove the bay leaf, add the lemon juice, and stir.
  6. You can serve the red lentil soup immediately, but I prefer to blend it using an immersion blender (a regular blend is okay as well)
  7. Keep the leftovers in a sealed container in the fridge for up to 1 week or in the freezer for about 2 months.

Notes

  • Feel free to add your favorite veggies, spices, and herbs.
  • Crushed tomatoes can be replaced by diced tomatoes or even fresh chopped tomatoes (you may need to add more stock if you use fresh tomatoes though).
  • Any type of oil will do.
  • Add more or less liquid depending on how thick you want your soup to be.
  • If you want to reduce the amount of sodium in this recipe, omit the salt and use water instead of vegetable stock. You could also make your own vegetable stock with no salt or buy a low-sodium one.
  • Lentils don’t need to be soaked in order to reduce cooking time, but if you do soak them they will be easier to digest.
  • If you can’t find red lentils, use any other type of lentils instead, but you may need to add more or less water and the cooking time will probably change as well.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 168
  • Sugar: 8.2 g
  • Sodium: 449 mg
  • Fat: 4.9 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 42.6 g
  • Fiber: 19 g
  • Protein: 15.3 g

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