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Red Lentil Soup Recipe with Vegetables

This red lentil soup recipe with vegetables is a healthy, hearty, satisfying meal in a bowl. Perfect for a weeknight meal served with crusty bread.

The soup is thick, rich and flavorful – and super nutritious. Don’t miss it – it’s the best lentil soup, consistently rated in our top 5! 

Red Lentil Vegetable Soup

Lentils are a good source of soluble fiber, protein, folate, and other minerals and vitamins. The carrots, onions, celery and potato add even more nutrition.

You can adjust the flavor and spices to your taste with coriander, more cumin or even hot sauce or chili flakes. We love the lemon in the soup which gives it gives it a bright zing.

We typically serve this red lentil vegetable soup as a full meal with fresh crusty bread. And maybe a side salad. But of course you can serve smaller cups of the soup as a starter. Be careful though – it’s filling. The soup is also nice with grilled cheese on the grill. a piece of homemade naan or our panzanella salad recipe with grilled chicken

One more thing, this healthy meal freezes well, making it a great make-ahead soup. So make a large pot of soup and enjoy it for weeks. 

 

Shortcuts

  • Throw all the vegetables in the processor for a rough chop (pulse a few times) instead of dicing them all by hand.
  • Use garlic in the jar or frozen garlic cubes instead of mincing garlic cloves.

Tailor To Your Taste

Substitutes

  • Substitute cilantro for the parsley. Here’s a quick 101 on Herbs: The Bare Essentials.
  • Use a cup of diced tomatoes (no juice) instead of tomato paste
  • Try sweet potatoes instead of carrots.
  • Use chicken broth instead of vegetable broth
  • You can use green lentils instead of red lentils, but the cooking time will be longer (about 45 minutes) and they won’t disintegrate and soften the way red lentils do. 

Other variations

  • Add 1 teaspoon smoked paprika
  • Alter the seasonings to your taste e.g add a bay leaf, coriander or chili flakes for some heat.
  • Add more broth to make it a thinner soup
  • Add a splash of coconut milk
  • Puree all or part of the soup with an immersion or stick blender for a creamy lentil soup.
  • Omit the lemon

Make Ahead

  • The red lentil soup recipe with vegetables can be frozen for a couple of months. We like to freeze it in smaller lunch-size portions.

Other hearty soup recipes you might like

All of these can either be served as starters or as meals in a bowl.

How to make this red lentil vegetable soup

Red Lentils, lemon, carrots, celery, onions, broth, garlic, potato, seasonings, tomato paste
Ingredients: Red Lentils, lemon, carrots, celery, onions, broth, garlic, potato, seasonings, tomato paste
veggies chopped in food processor
Chop veggies in food processor.
sauted veggies in pot
Sauté onions, carrots and celery in a large soup pot. Add seasonings and tomato sauce.
Red Lentil Vegetable Soup finished in pot
Add broth and lentils. Cook until tender.
Add a good squeeze of lemon if you like and serve.
Red Lentil Vegetable Soup
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4.66 from 113 votes

Red Lentil Soup Recipe With Vegetables

This red lentil soup recipe with vegetables is a healthy, hearty, satisfying meal in a bowl. Perfect for a weeknight meal served with crusty bread.
Prep Time7 mins
Cook Time38 mins
Total Time45 mins
Course: Soup
Cuisine: Middle East
Servings: 5
Author: Cheryl

Ingredients

  • 3 tablespoon olive oil
  • 1 large onion
  • 3 carrots, peeled
  • 2 celery stalks
  • 1 potato, peeled
  • 2 garlic cloves, minced (or 1/4 teaspoon garlic powder)
  • 2 tablespoon tomato paste
  • 1 teaspoon ground cumin or curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: pinch of cayenne, chili powder and/or coriander seed
  • 4 cups (946ml) vegetable stock, broth or chicken broth (1 box)
  • 1 cup (237m) water
  • 1 cup (200g) red lentils
  • 1/2 large lemon (lemon zest and juice)
  • 1/4 cup (2 oz) chopped fresh parsley or cilantro

Instructions

  • PREPARE THE VEGETABLES: Dice carrots, onion, celery, potato.
    Shortcut: Cut vegetables into large chunks, put in food processor and pulse until roughly chopped.
  • SAUTE VEGETABLES, GARLIC: In a medium-large or large pot, heat oil to medium-high heat. Add vegetables and sauté until softened, about 5 minutes, stirring occasionally. Add garlic and sauté another minute.
  • ADD SEASONINGS AND OTHER INGREDIENTS: Add tomato paste, cumin or curry powder, salt and pepper (and optional seasonings if using). Stir and cook for 2 minutes. Stir in broth, water and lentils.
  • COOK: Bring the soup to a boil. Lower to medium heat or medium-low heat to simmer. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender.
  • FINISH THE SOUP AND SERVE: Add lemon juice, lemon zest and parsley (or cilantro). Taste and adjust seasonings adding additional salt if needed. Serve with a drizzle of good olive oil on top and additional lemon wedges if desired.

Notes

Substitutes
  • Substitute cilantro for the parsley. Here's a quick 101 on Herbs: The Bare Essentials.
  • Use a cup of diced tomatoes (no juice) instead of tomato paste
  • Use chicken broth instead of vegetable broth
Other variations
  • Add 1 teaspoon smoked paprika
  • Alter the seasonings to your taste
  • Add more broth to make it a thinner soup
  • Puree all or part of the soup with an immersion blender
  • Omit the lemon
Make Ahead:
  • Red lentil and vegetable soup can be frozen for a couple of months in an airtight container. We like to freeze it in smaller lunch-size portions.

Nutrition

Calories: 273kcal | Carbohydrates: 38g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Sodium: 1074mg | Potassium: 773mg | Fiber: 14g | Sugar: 6g | Vitamin A: 6879IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 5mg
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Recipe Rating




53 Comments

  1. 5 stars
    I made this soup today I didn’t have any celery. I added some sweet potato as well. It was very tasty I will making it again.

  2. Absolutely delicious! I used 1 carrot and 2 small sweet potatoes. The added lemon made such a difference! Definitely a keeper recipe.

  3. 5 stars
    I’ve made it twice. I personally preferred it with curry+cilantro combo but loved it either way. I may try adding the lentils later or try other coloured lentils to keep them from disintegrating so much. All in all, will keep making this as a new favourite!