Red Lentil Soup Recipe
This creamy vegan red lentil soup is made with tomatoes, carrots, and a range of delicious spices for a comforting and healthy fall or winter dinner.
Servings: 6 servings
Calories: 245kcal
Ingredients
- 2 tablespoons olive oil
- 1 white onion , chopped
- 2 - 3 garlic cloves , minced
- 1 large carrot , chopped
- 1 tablespoon tomato paste
- Generous pinch of salt and pepper , to taste
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon Aleppo pepper
- 1 (15oz) can tomato sauce
- 4 cups vegetable broth
- 1 cup water
- 1 ½ cups red lentils
- Juice of 1 lemon
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and carrot and saute until the onion is translucent.
- Stir in the tomato paste, salt, pepper, cumin, chili and Aleppo (if using). Cook another minute or so to allow the spices to bloom a bit.
- Pour the tomato sauce, broth and water into the pot and stir in the lentils. Bring the soup to a boil then partially cover and reduce to a simmer for 20 - 25 minutes.
- Once the lentils are cooked, blitz half of the soup in a blender, food processor, or with an immersion blender. This step is optional but gives the soup a really amazing texture!
- Add the blended portion back to the pot and stir in the lemon juice just before serving.
- Garnish with fresh herbs and a dollop of vegan yogurt or sour cream.
Notes
Storage Tips
- Refrigerator: store in a sealed container in the fridge for up to 5 days. Reheat on the stove or microwave.
- Freezer: store in a sealed container (preferably glass) in the freezer for up to 6 months. Be sure to leave some room at the top of your container as the soup will expand as it freezes. To heat, allow soup to thaw for 1 - 2 hours at room temp, then heat through on the stove or in the microwave.
Nutrition
Serving: 1.5cups | Calories: 245kcal | Carbohydrates: 37g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1038mg | Potassium: 773mg | Fiber: 16g | Sugar: 7g | Vitamin A: 2501IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 5mg