Last Updated on December 17, 2024 by Christin Gillespie
This Spiced Red Lentil Soup recipe is loaded with flavor, packed with nutrients, and vibrant in color. Fiber-rich red lentils get pureed with hearty vegetables and grounding spices, to transpire an irresistible texture and taste. It’s a healthy vegan soup recipe that is ready in 30 minutes.
A cozy, yet spiced soup recipe that is the perfect weeknight meal. This healthy vegan soup recipe is super thick, loaded with spices, and very nutritious.
The base is a combination of hearty sweet potatoes, sweet carrots, protein-rich red lentils, and lots of spices. Although this soup recipe doesn’t require any coconut milk, it still embodies that ultra-thick texture that we all love.
If you know me, toppings are everything when it comes to just about every dish that I make. For this soup recipe, I love garnishing it off with some fresh cilantro and Flackers, aka organic flax seed crackers. They’re packed with fiber and straight up delicious.
Toppings or not, I know you’ll love this Spiced Red Lentil Soup recipe, as it’s the best and easy cozy dinner to warm up your evening!
Why You’ll Love This Spiced Red Lentil Soup Recipe
- Quick & Easy: This vegan soup recipe comes together in about 30 minutes.
- The Perfect Cozy Meal: A super creamy soup recipe that everyone will love during the colder months.
- Filling & Thick: While there is no dairy or coconut milk, in this vegan soup recipe, it still embodies a super thick & creamy texture, thanks to the red lentils and hearty vegetables
- Great for Meal Prep: This healthy vegan soup stores well in the fridge, making it a perfect recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Red Lentils: The lentils are the staple for this soup and they’re full of healthy fats + plant-based protein. I don’t recommend substituting for any other color of lentils heere, as they will cook very differently. Oh and be sure to rinse your lentils before adding them to the pot.
- Organic Sweet Potato: For this recipe I used garnet sweet potatoes, but you can technically use any type of potato you love! I personally leave the skin on, since it adds extra fiber! Just be sure to scrub them well before slicing.
- Organic Carrots: To amp up the nutrition and the vibrancy.
- Organic Onion: A staple for any soup! I used a medium yellow onion, but use what you have on hand!
- Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
- Organic Spices: Ground turmeric, ground cumin, ground coriander, cayenne pepper, ceylon cinnamon, sea salt, and black pepper, are the spices used to infuse this soup.
- Organic Low Sodium Vegetable Broth: To thin out the soup, we’ll be using vegetable broth.
How To Make
- Sauté. In a large pot, add the chopped onions and carrots. Cook for 2 – 3 minutes, stirring often. Add the minced garlic and the spices. Cook for another minute.
- Cook. Once the mixture is starting to be fragrant, stir in sweet potato and rinsed lentils. Cook for another 30 seconds. Stir in the broth and tomato paste. Once simmering, reduce heat to medium-low and cook for 20 – 25 minutes, stirring occasionally, until sweet potatoes and lentils are tender.
- Blend. Transfer to a high-speed blender and blend until smooth. Alternatively, use an immersion blender and puree soup until desired consistency
- Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
- Serve. Transfer the soup between bowls. Garnish with fresh cilantro and flax seed crackers, if desired. Enjoy!
Tips for Making this Soup Perfectly
- Organic Red Lentils: Be sure to rinse your red lentils before adding them to the pot. This will remove any bitterness from the lentils.
- Organic Vegetables: You can certainly sneak in some additional veggies to this soup. I would suggest organic organic cauliflower.
- Organic Toppings: Don’t forget them! Top with your favorites. I love fresh cilantro and flax seed crackers!
Storing & Reheating
As mentioned above, this healthy vegan soup recipe is perfect for leftovers & meal prep! Just be sure to let the soup cool completely before transferring to an air-tight glass container.
Fridge Storage. Transfer soup to an air-tight glass container in the refrigerator for up to 5 days.
Reheating. To reheat, simply transfer the soup to a saucepan on the stovetop over medium heat, adding a little extra water or broth as needed until warm.
More Vegan Soup Recipes You’ll Love
- Creamy Red Lentil Sweet Potato Soup
- Roasted Sweet Potato Soup with Crispy Chickpeas
- Vegan Baked Potato Soup
- Vegan Mushroom Wild Rice Soup
- Hearty Vegan Lentil Soup
- Vegan Split Pea Carrot Soup
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Spiced Red Lentil Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Spiced Red Lentil Soup recipe is loaded with flavor, packed with nutrients, and vibrant in color. Fiber-rich red lentils get pureed with hearty vegetables and grounding spices, to transpire an irresistible texture and taste. It’s a healthy vegan soup recipe that is ready in 30 minutes.
Ingredients
Always opt for organic ingredients.
- 1 yellow onion, chopped
- 4 carrots, chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp cayenne pepper
- ¼ tsp ceylon cinnamon
- Sea salt & black pepper, to taste
- 2 tbsp tomato paste
- 1 large sweet potato, chopped
- 1 cup dry red lentils
- 5 cups low-sodium vegetable broth
Instructions
- Sauté. In a large pot, add the chopped onions and carrots. Cook for 2 – 3 minutes, stirring often. Add the minced garlic and the spices. Cook for another minute.
- Cook. Once the mixture is starting to be fragrant, stir in sweet potato and rinsed lentils. Cook for another 30 seconds. Stir in the broth and tomato paste. Once simmering, reduce heat to medium-low and cook for 20 – 25 minutes, stirring occasionally, until sweet potatoes and lentils are tender.
- Blend. Transfer to a high-speed blender and blend until smooth. Alternatively, use an immersion blender and puree soup until desired consistency
- Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
- Serve. Transfer the soup between bowls. Garnish with fresh cilantro and flax seed crackers, if desired. Enjoy!
Notes
Organic Red Lentils: Be sure to rinse your red lentils before adding them to the pot. This will remove any bitterness from the lentils.
Organic Vegetables: You can certainly sneak in some additional veggies to this soup. I would suggest organic organic cauliflower.
Organic Toppings: Don’t forget them! Top with your favorites. I love fresh cilantro and flax seed crackers!
Organic Red Lentils: Be sure to rinse your red lentils before adding them to the pot. This will remove any bitterness from the lentils.
Organic Vegetables: You can certainly sneak in some additional veggies to this soup. I would suggest organic organic cauliflower.
Organic Toppings: Don’t forget them! Top with your favorites. I love fresh cilantro and flax seed crackers!
Storing & Reheating. Transfer soup to an air-tight glass container in the refrigerator for up to 5 days. To reheat, simply transfer the soup to a saucepan on the stovetop over medium heat, adding a little extra water or broth as needed until warm.
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