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 a great recipe, consistently rated in our top 5!
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 crusty bread. And maybe a salad. But of course you can use a smaller portion as a starter. Be careful though – it’s filling. The soup is also nice with grilled cheese on the grill or our panzanella salad recipe with grilled chicken.
One more thing, it freezes well, so it’s a great make-ahead soup.
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
- 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
- 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.
- Beef barley soup recipe
- ground beef vegetable soup recipe
- Wedding soup recipe with zest
- Sausage and bean soup
- Vegetable barley soup
- Root vegetable soup with barley
- Instant pot French onion soup
- vegetarian split pea soup
How to make this red lentil vegetable soup
Red Lentil Soup Recipe With Vegetables
Ingredients
- 3 tablespoon olive oil
- 1 large onion
- 3 carrots, peeled
- 2 celery stalks
- 1 potato, peeled
- 2 garlic cloves, minced
- 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, 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. Add vegetables and saute until softened, about 5 minutes, stirring occasionally. Add garlic and saute another minute or two.
- 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 partially and cook for 30 minutes or until lentils and vegetables are tender.
- FINISH THE SOUP AND SERVE: Add lemon juice, zest and parsley (or cilantro). Taste and adjust seasonings. Serve with a drizzle of good olive oil on top and additional lemon wedges if desired.
Notes
- 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
- 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
- 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.
Can any colour be used or do they have to be red lentils ?
Red lentils break down faster (they almost disintegrate), so if you don’t mind a bit of ‘bite’ or if you have time to cook the soup a bit longer, go ahead and use other lentils. Hope that helps.
Made today and we loved everything about it. I doubled spices and served with bannock! Delicious meal
Great idea Bernice! Thanks so much for leaving a comment. Glad you liked the soup.
Phenomenal soup! Like others I also added a can of diced tomatoes and adjusted the amount of water accordingly. The lemon at the end is a must! So much liked this soup that I heated a few spoonfuls the next morning and topped my toast with it along with an over easy egg – made for a great breakfast with a nutritional boost!
Soup on toast- that’s definitely a new one for me! Very creative! Thanks for sharing Mary. I really appreciate the comment.
This soup was so good. I agree the lemon juice made it. I also added 2 handfuls of spinach at the end.
Glad you liked it Lisa. 😊
Love Love this soup so so good!!! Thanks!!!
Great to hear Yvette! Thanks for taking the time to let everyone know.
Hi if I was to make this in the pressure how long would you think 15mins. Would like to make this tonight?
Hi Roselyn. Yes, I think 15 minutes on high pressure in the instant pot with a natural release would be fine. Good luck.
We had it today. It was cold and rainy in Michigan and this was the perfect meal. We especially loved the lemon in it!
Thanks Tammy. Hard to believe it’s cold and rainy at the end of May. Here, too, in Toronto. Soup helps though.
Really delicious! The lemon really brought it together at the end. Who knew I was a good cook?!
Good for you- keep going! 👍
So delicious. I added kale at the end. Thanks for the recipe!
You are welcome!
Yummy!
Glad you liked it Jaclyn. Thanks for leaving a comment. 🙂
this soup is very good. I only used 1/2 tsp cumin, and a pinch of coriander.
loved it.
Thanks so much for leaving a comment Carol. Glad you liked the soup!
I. LOVE. THIS. SOUP.
That is all. LOL!
Aww. Sweet. 😊
This is delicious. I too, added a can of tomatoes and will add a package of frozen spinach next time (I didn’t have any on hand). I used just cumin and a bit of chili powder. The lemon at the end makes all the difference. Thanks for a great recipe.
Thanks very much for leaving a comment. Glad you enjoyed the soup Debbie. Agree about the lemon!
Yes, just finished this and it was delicious. I left the veggies small & chunky, and added cumin AND curry powder. I also added a heaping teaspoon of black pepper, and I mixed in 2 handfuls of spinach at the end to add extra color. Really really yummy! Thank you!
Hi Tara. Glad you liked the soup! And love that you tweaked it to your taste. Thanks for leaving a comment.
Fantastic recipe! I added a bay leaf, and threw in a can of diced tomatoes and reduced the liquid accordingly, but other than that followed the recipe exactly. Love this soup, thanks for sharing such a great recipe!
Appreciate you taking the time to leave a comment. Glad you liked the soup ?