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red lentil soup

Red Lentil Soup

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 cups 1x
  • Category: dinner, soup
  • Method: stove top
  • Cuisine: vegan, american

Description

Red Lentil Soup! This red lentil soup recipe is both vegan and gluten-free! A healthy, low-fat soup that’s cozy and simple and packed with 18g of plant-based protein per serving.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 cups 1x
  • Category: dinner, soup
  • Method: stove top
  • Cuisine: vegan, american
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 cups 1x
  • Category: dinner, soup
  • Method: stove top
  • Cuisine: vegan, american
Scale

Ingredients

  • 1 tsp. olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, chopped
  • 3 celery sticks, chopped
  • 1 large baking potato, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1/2 tsp. ground ginger
  • 1/2 tsp. smoked paprika
  • pinch salt/pepper
  • 5 cups vegetable broth
  • 1 1/2 cups red lentils
  • 1 (28 ounce) can diced tomatoes, drained
  • 1/4 cup chopped parsley or cilantro
  • 1 tbsp. fresh lemon juice

Instructions

  1. Heat 1 tsp. olive oil over medium heat in a large sauce pan.
  2. Add the onion and let cook for 5 minutes until soft.
  3. Add the garlic, celery, and potato chunks. Cook until soft and lightly browned, another 2-3 minutes.
  4. Add the cumin, turmeric, ground ginger, paprika and salt/pepper and stir until fragrant.
  5. Add the vegetable broth, lentils, and canned tomatoes and bring to a simmer.
  6. Cover and cook for 20 minutes and cook until lentils are tender.
  7. Remove from heat and puree 1/2 of the soup using either a blender or immersion blender.
  8. Add back in the 1/2 of the soup and stir in the herbs and lemon juice.
  9. Season to taste with salt/pepper if needed and serve.

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