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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 a great recipe, 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 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.

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
Saute veggies in pot. Add seasonings and tomato sauce.
Red Lentil Vegetable Soup finished in pot
Add broth and lentils. Cook until tender.

Red Lentil Vegetable Soup
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4.63 from 62 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
  • 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

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

Nutrition Facts
Red Lentil Soup Recipe With Vegetables
Amount Per Serving
Calories 273 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 1074mg47%
Potassium 773mg22%
Carbohydrates 38g13%
Fiber 14g58%
Sugar 6g7%
Protein 12g24%
Vitamin A 6879IU138%
Vitamin C 22mg27%
Calcium 65mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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24 Comments

  1. Hi if I was to make this in the pressure how long would you think 15mins. Would like to make this tonight?

  2. 5 stars
    We had it today. It was cold and rainy in Michigan and this was the perfect meal. We especially loved the lemon in it!

  3. 5 stars
    Really delicious! The lemon really brought it together at the end. Who knew I was a good cook?!

  4. This is delicious. I too, added a can of tomatoes and will add a package of frozen spinach next time (I didnโ€™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.

  5. 5 stars
    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!

  6. 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!

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